Ep 108 - Sip, Discuss, Repeat: Two Beer Guys and Seven Boulevard Brews - The Northwoods Beer Guy Podcast

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.

Speaker 2 (00:32):
Hey, ladies and gentlemen, and welcome back to
the Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and once again I am
actually I'm pretty gratefulthis week we got Jim back.
Hey, buddy, how you doing,doing good man.
I'm glad to hear that you'refeeling better and it was a
little bit of a shock to me whenyou know, you got a hold of me
Saturday I think it was lastweek I said I'm not feeling very

(00:54):
good.
And I was like okay, well, letme know.
And then Sunday you're likeyeah.

Speaker 3 (00:59):
I'm out, I'm like, uh-, I had to put the white flag
up.

Speaker 2 (01:03):
So you had enough time to get a replacement.
I had enough time to recruitBrian back in, and he did a
fabulous job.

Speaker 3 (01:14):
Yeah, like I said, considering he hadn't been on it
for 105 episodes or whatever.
He got called to big leaguesbut didn't have a lot of
practice time to get ready.
Correct, yes, he did a verygood job.

Speaker 2 (01:22):
He filled in admirably and I'm sure you had
listened to it, yep, and we werekind of surprised by a couple
of them, you know.
Yeah, it was just kind of amixed bag.
But now this week, this is whatwe were working on for last
week Right, yes, yes, and then,when you got taken down by the
flu or whatever now we're goingto, we saved it and we're going
to do it today.

(01:42):
Yes.

Speaker 3 (01:43):
This is an interesting, I think, in two
ways for me.
One because I mean we went toBoulevard, to the brewery, and
you get a different taste, Ithink, when you get it right out
of the tap.
So all these are bottles Plus.
I'm so amazed at how thedifferent varieties of Boulevard
and when I kept on doing someresearch, it sounds like they've

(02:03):
got a very good program that isvery well honed in.
I mean, these flavors are justlike so different.
They're not like just one-offs,they're like all very different
.
I don't know if some of thesewe've had many of these before.
So for me I think it's going tobe interesting just to taste
these different flavors.

Speaker 2 (02:20):
Oh for sure, you know , like I said, oh for sure, you
know, and like I said when wewere there, we do have like the
one that we had there, right,but then we can kind of compare
it to when it was on tap and inthe bottle.
But these other ones, I don'tthink we had any of these there,
no, well, I think I might havehad the last one before you got
there, oh okay, when we werewaiting for you to meet us there

(02:41):
, but still, yeah, it's prettycrazy.
I mean, they've got a lot ofdifferent beers and a lot of
different styles, right?

Speaker 1 (02:48):
And that second one is really interesting me.

Speaker 2 (02:52):
Yes.
You know, I mean, I've nevereven heard of that one, so it'll
be interesting.

Speaker 3 (02:57):
Well, should we start it off, because I do have some
questions.

Speaker 2 (03:02):
Okay.

Speaker 3 (03:03):
But we can wait until you have your first drink.

Speaker 2 (03:05):
Yeah, I'm going to need to wait.

Speaker 3 (03:08):
You've seen how well that helps me in the past.
But I think I turned them intoeasy questions for you.
Oh good, so it's going to be.
I appreciate that Because Itried to tie it into Boulevard
and Kansas City and the brewerystuff.

Speaker 1 (03:23):
Okay.

Speaker 3 (03:24):
I don't know, if you're going to have a chance of
answering them, right, but it'sgoing to be fun to watch.

Speaker 2 (03:28):
You know whatever.

Speaker 1 (03:30):
We try to entertain.
There you go and educate andeducate, and educate.

Speaker 2 (03:33):
So the first one that we have is Joker's Wit, and
it's a double wit beer Double.
All of these are in bottles, bythe way, and this one is 7.4%
ABV, so that's the lowest one,so these are all in ABV order.
Yes, like we normally do them,so did you find.

Speaker 3 (03:54):
I found a little bit on it.
This also has 21 IBU, so shouldbe fairly harmless.
Yep, A Belgian-style ale thatdoubles down on orange peel,
Ron's favorite coriander andpeppercorn with a soft touch of
lavender and cardamom Cardamom.

Speaker 2 (04:16):
Cardamom, which I'm not sure.
That's another kind of a spice.
Is it a flower?
Oh, a spice, yeah.

Speaker 3 (04:22):
Okay, the result is a beautiful, incredibly drinkable
and delightful spiced doublewit.
Huh.

Speaker 2 (04:31):
So there's a lot of difference.
So this is going to be like awheat beer With some With other
stuff.
A lot of stuff, and you saidsomething about orange peel.
Yeah, what's the deal withorange peel?
It's showing up a lot more.

Speaker 3 (04:46):
it seems like, yeah, very light in color.

Speaker 2 (04:49):
Yeah, I mean it looks like most of the wheat beers.
I guess Smells like a wheatbeer too, doesn't?

Speaker 3 (04:55):
it.
Oh yeah, it smells like a wheat, beer, that yeast.
It's not bad, wow.
All that flavor kind of mixesreally good together yeah.

Speaker 2 (05:02):
I was going to say that's really got.
You can taste the Coriander.

Speaker 3 (05:07):
Coriander for sure.
That kind of sticks out Veryprominent there.

Speaker 2 (05:11):
The orange peel isn't as strong as I was thinking.
Right, you know.

Speaker 3 (05:17):
I don't know if I had a liquid peppercorn before.
I haven't either.
I thought you put that on asalad, yeah, I was going to say
what's that going to taste like?

Speaker 2 (05:23):
But I really don't pick that up that much.

Speaker 3 (05:25):
I definitely get the coriander in that, but I think
the way that it mixes togetherbecause again, I'm not a big
Belgian-style guy All thoseother flavors kind of knock down
that Belgian-ish taste for me?

Speaker 2 (05:38):
I don't know A little bit.
Yeah, I agree with you.
I mean, you do get the hint ofit, right.
But it's not as overpowering,correct Exactly what I was going
to say.

Speaker 3 (05:46):
So for me that makes it really.
They did it really good byadding those other things.

Speaker 2 (05:50):
Yeah, like I said, the thing I'm most glad of is
that the orange peel isn'tbecause we've had some that have
been really strong and it'slike ugh, you know.
So I guess, again the novice.
So what makes this a double witbeer?
I'm guessing maybe becausethere's a little more higher ABV

(06:10):
.

Speaker 3 (06:10):
Maybe I don't know, because you know, I guess when I
first read that, I was assumingthat it was going to be double
the Belgian style, you know,belgian over the top.
So that's why I was a littlehesitant of all these beers,
this one because it was thedouble and I'm not a Belgian guy
to begin with.
So I'm like, oh, now it's goingto be double, yeah it's going
to be twice as bad Right twiceas strong.
There you go, but it's notreally that over the top no.

Speaker 2 (06:35):
And I still, I don't you know.
It says it has lavender, a softtouch of lavender.
I don't taste that at all.

Speaker 3 (06:41):
They may have waved it by.

Speaker 2 (06:43):
I can't, because I, honestly, that's another one of
those things that I don't thinkI could tell you.
I've never had a beer that'sjust lavender, right, you know
what I mean?
We even had Heather once.
We don't know what she tasteslike.
I think we had that twice,didn't we?
Did we?
I think so.

Speaker 1 (07:02):
We still don't know, yeah, what flavor is?

Speaker 3 (07:03):
that I still don't know.
You know, and that's again,you're putting it in there.
Do you want to put it in thereso people taste it, or do you
just want to put it in therebecause you say you added it
Right?

Speaker 2 (07:13):
Yeah, that's hard to say.
I don't mind it Now.
Would this be one that I'd wantto drink?
Several of them Probably notRight, but of them probably not
right, but I I can easily drinkthat bottle, you know, I mean
for me, for a belgian style beer.

Speaker 3 (07:26):
I mean, this is definitely one of the better
ones I think that I've had.
What are you thinking?

Speaker 2 (07:30):
honestly, I agree with you um, I know this is
gonna probably sound crazy toyou, but I'm gonna go like a 3.0
.
I mean, I do think that'spretty good.
You know, um, I do like and,like I said, the coriander I get
, but it's not like, reallyreally over the top, like taking
a mouthful of flowers.
Yeah, so I don't mind it.
Like I said, I could drink,definitely drink a bottle or two

(07:52):
of it, and it's good, let meask you this question.

Speaker 3 (07:56):
We kind of alluded to it, but I mean for prior
Belgian style beers.
How would you rate this one foryou think?

Speaker 2 (08:07):
Is it one of your better ones, or you've had
something that's better thanthis?
Well, I think we've had somethat are probably a little bit
better.
We've had a number of them thatare worse, a little worse, you
know, I again it's.
It's hard to to say unless wehad a bunch of them right
together.
Uh it, it tastes like a belgian, but it's not the over-the-top
belgian flavor, right?
So yeah I.
I think I like it.
I think it's better thanaverage for a Belgian.

Speaker 3 (08:27):
And I guess you know I'm going to have to say for me,
I think this is probably one ofmy better Belgian beers and I
could probably say, on one hand,the number of double wit beers
I've ever had.
Yeah, so I think this is one ofthe better ones for me.
I'm going to say a 2.9.
Okay, 2.9.
Okay.
I'm up there close to the end,but I'm just like there's a lot
of different flavors going onthere, so you've got to be ready

(08:48):
when you take that first drink.
Yeah, if you've never hadcoriander or any of that other
stuff, it is a little.
I mean, we've had a few ofthese beers so we know what to
expect.
So it wasn't as bad.

Speaker 2 (08:59):
Right, you know, and if it's where a person is new
and they've never had a Belgian,you could drink it.
But I think any Belgian isgoing to be kind of a… Be
prepared.
Yes, yes, if you've never hadone, because it does have a
different flavor, right, allthose Belgian beers do, and
their flavors are very similar.
Yes, you know what I meanOverall, but this one's good.

(09:21):
I think it's a goodrepresentation and, like I said,
anybody could try it.
I'm not saying that they wouldall love it, but you could
definitely try it.

Speaker 3 (09:28):
Right.
So I figured, since you've hada couple weeks without having
any questions, I better notthrow you right into the fire
right away.

Speaker 2 (09:35):
Okay, good, so I was going to be more.

Speaker 3 (09:38):
Did you know?
Oh, okay, so do you know thebrewer's, the owner's name of
Boulevard?
No, john McDonald.
Okay, so he founded BoulevardBrewing Company in Kansas City.
We all know that right.

Speaker 2 (09:52):
Yep, yep.

Speaker 3 (09:53):
Do you?

Speaker 2 (09:53):
know what year Boy I'm going to say, just guessing.
I don't know.
I'm going to say 85.
Very close 1989.

Speaker 3 (10:02):
Oh, that's close.
1989.
Oh, that's close.
And he started after heconverted a historic railroad
building into a small brewery.

Speaker 2 (10:10):
Really.
Yeah, Now I don't know ifthat's where we were at.
No, it is not.
So they moved.

Speaker 3 (10:15):
Okay, yep, okay, because the way it sounded like
he started small and then peoplereally liked his stuff so he
was really moving fast.
Yep, so he's just been doingseveral expansions.

Speaker 2 (10:27):
Okay, well, when we were there, I mean, it looked
like they had at least threebuildings in that area you know
that were all part of thebrewery and that, and it was
like wow, you know, it was a lotbigger than I thought it was
going to be.
Yes, you know, even though itshouldn't have surprised us,
because you know they have quitea wide distribution range,
right?
So you know that they produce alot, but still it was like it

(10:47):
was impressive Because it wasmore like, I think, some of the
bigger breweries around here.

Speaker 3 (10:52):
They're like built in a new where there was nothing
before big shed type buildingthis.
It looks like he's trying touse some of the existing
structures that were therebefore.

Speaker 2 (11:01):
Yep, yep, like they were revitalizing that part of
the town or whatever.
So yeah, that's cool Good onhim, yep, all right.

Speaker 3 (11:07):
So what do we got next?

Speaker 2 (11:09):
Well, we have another boulevard, another boulevard
Another boulevard, and this isthe one that I'm really
interested to see how it is, andthis is their Saison.
Brett dry-hopped farmhouse alewith bretthomiasis Well Brett
dry hopped farmhouse ale withbretthomiasis Well that's what
makes them sour, but that'swhere I think the Brett comes

(11:30):
from.
Yes, Okay, yep, 8.5% ABV, 38IBUs.
Now the thing on here that iscrazy to me and this is a bottle
, but this is a 12.7 fluid ouncebottle.
Right, a little bit bigger, Alittle bigger, and this is a
bottle, but this is a 12.7 fluidounce bottle Right, a little
bit bigger, a little bigger.
And when you look at it, jim,what is the one thing that
stands out to you that's held onby wire?

(11:51):
Yeah, it's got that cage and acork Torque.
It's corky.

Speaker 3 (11:57):
So so it says the you got all the deets on the
beginning there.
The Saison Bret, based on ourvery popular Tank 7.

Speaker 2 (12:07):
Okay, We've had that have we had that one.

Speaker 3 (12:09):
Yep Okay, is assertively dry.
Hopped, oh listen, champagney,champagney.
Then bottle conditioned withvarious yeasts.

Speaker 2 (12:22):
Okay, including Bret the Myasis.
There you go.
I can't say that one.
Okay, including Brett theMyasis.

Speaker 3 (12:25):
There you go, I can't say that one.
Whatever the Brett, a wildstrain, kind of like Mike, yeah,
that imparts a distinctiveearthy quality.
Though this farmhouse ale wasgiven three months of bottle age
prior to release, furthercellaring will continue to
enhance the Brett In quotationmarks Character, if that's what

(12:49):
you're after.
Prior to release.

Speaker 2 (12:51):
Further cellaring will continue to enhance the
Brett in quotation markscharacter.
If that's what you're after,huh, huh, and you know the label
is pretty cool on this one.
It's different than all theothers.
It doesn't even have the yeah,it doesn't have like that neck
band with Boulevard on it, butit's got, you know, almost like
a I don't know what color.
You want to say that almostlike a teal, like a metallic
kind of teal color on it, andit's white the paper, or
whatever the label's white, morewhite instead of black.

(13:13):
The rest of them are like black.
It's interesting.
I mean even look at the top,how wide the mouth is compared
to the-.
Yeah, that's interesting.
So this is a different-.

Speaker 3 (13:23):
You know, have you had a sea song, Brett.

Speaker 2 (13:27):
Not this one.
I've never even heard of thisone.
Okay, so it'll be interesting.
I think we have had.
It's not very many of them,okay.

Speaker 3 (13:33):
If we have.
If we have, I mean it'syellowish in color like the
first one.

Speaker 2 (13:37):
Yeah, it's similar in color.
There was more head in this onethan the first one.

Speaker 3 (13:43):
It's almost.
Look how weird it is, like theway the head is a little bit
yellow closer to the beard andit's white.
Yeah, so it's a two-tone,two-tone, yeah how do you do
that?

Speaker 2 (13:52):
That's another question See.
See, we don't know how to dothat either.
Uh-uh Wow.

Speaker 3 (13:56):
Now you said the Brett Matthias.
Whatever that kind of strain ofyeast is, is it supposed to?

Speaker 2 (14:03):
sour a little bit.
I thought that's what it was issomething that would sour.
I mean, this doesn't taste sourto me.

Speaker 3 (14:09):
I mean, it's a different flavor.
Yeah, I know we've had severalfarmhouse ales, but this is
definitely a very unique flavorright off the bat.

Speaker 2 (14:17):
Yeah, it's a distinct kind of flavor.
Right, I'm looking up on theGoogle, on Mr Google, to see
what it says about bret.
Bret, bretton and myesis Saythat three times real quick yeah
bretton and myesis arenon-conventional yeast that can
be isolated from differentsources, such as fruit peels,

(14:39):
kombucha, kefir, whatever thatis Not kefir cellar Maybe.
You never know he's wild.
Yeah, he could be.
Let's see Tea, olives, sodasand wooden barrels, among others
.
In breweries and especiallywineries, bretonmiases are
typically recognized as aspoilage yeast, being the cause

(15:05):
of major economic losses.
Hmm, huh, I mean this is, andit says the kingdom it's in, is
fungi Fungi, whatever that means.
So it's a fungi Fungi, kind oflike me, I'm a fungi.

Speaker 3 (15:16):
Yeah, you're a fungi, I mean fungi.
I mean this is not bad.
I mean no, it does have.
This is not bad, I mean it doeshave, like now, if the second
drink, the finish, is a littlebit different after the second
drink.

Speaker 2 (15:27):
The initial taste is good, but then you got that
after the initial aftertaste hasa little bit of a funkiness to
it.
Right, I don't know what.
How do you describe that?
Yeah, a funkiness was theclosest thing I could come up
with.
It's got a different flavor.

Speaker 3 (15:41):
Yeah, I mean it's very hard to describe because
it's not a normal beer flavor.

Speaker 2 (15:45):
No, that you get on the end.
I can safely say we probablyhave not had many like this.

Speaker 3 (15:50):
I mean they did a very good job with the bottle,
the marketing, oh yeah, I meanthat, and being 8.5% Right, it
doesn't really taste that strong.

Speaker 2 (16:01):
I mean, it does have kind of a what you expect from a
farmhouse ale.
It does kind of have thatreminiscent taste, but that
initial aftertaste is a littlebit raw.
Yeah, I was going to sayoff-putting, but it's kind of.

Speaker 3 (16:17):
I mean, it's something you have to get used
to.
Yes, yes, it's not like ooh wow.
We've been doing this for awhile, and I think I'd have to
have several more to kind of getused to that, because it's a
little bit different.
I get in the hard part.
It's not like a horrendousdifferent, like bad, it's just
like ooh, there's somethingthere.

Speaker 2 (16:39):
It gets your attention, right, you know what
I mean.
And then it's kind of gone.
But there's just that littlebit of a weird part in the
aftertaste, huh.

Speaker 3 (16:50):
I think I'm going to go.
Just because I'm going to haveto give it a tenth of a point,
just the way the bottle and themarketing is in it, I'm going to
go 2.7.
Okay, not bad, but I'm just notsold on that finish.

Speaker 2 (17:02):
Yeah, I'm going to go a 2.5.
Oh, you can go right in themiddle.
Yeah, I think same thing.
I very much like the marketingand the label and all that.
I like the initial taste, butthat aftertaste has to me is
kind of like whew.
I'm not exactly sure how totake this, you know.

Speaker 3 (17:21):
So I don't know.

Speaker 2 (17:22):
Again, this would be one of those Jim.
I don't know, hey, I'm not.
Again, this would be one ofthose Jim.
I think if it was a new person,I might not recommend it.
Yeah.

Speaker 1 (17:29):
Just because of that aftertaste that.

Speaker 2 (17:31):
You know, it's just that little bit of a.

Speaker 3 (17:34):
And if you're not ready for it, you don't know
what it's like.
You're going to think it's bad,right you know.
But I mean good on them forstepping outside their comfort
zone and trying somethingdifferent.

Speaker 2 (17:44):
Oh, I agree A hundred percent and, like I said, we've
had farmhouse sales, but Idon't think we've had many at
Brat.

Speaker 3 (17:50):
I don't know how many , I know it's not been many, but
it sounds like a bottle ofchampagne real quick, right,
right.

Speaker 2 (17:56):
So that's another good thing I don't know if
Brat's related to Heather, but Idon't know.

Speaker 3 (18:00):
They might have something going on.
Yeah, that was different, so Igot another little did you know
A little factoid.
Yeah, so when Mr McDonald firstopened Boulevard, he was
hunting far and wide forequipment.
Okay, do you know where hefound the equipment for his
original brewery?

Speaker 2 (18:19):
So like the kettles and tanks and all that.

Speaker 3 (18:21):
Yep.
It's either going to be way faraway, or it'll be like right
next door.

Speaker 2 (18:28):
Um, I'm just going to say he see, I wish.
I'm going to say he got themfrom Germany.

Speaker 3 (18:34):
All right, so I'll give you a half credit for that,
because he did.
He found it, the used equipmentfrom a closed brewery in
Bavaria, germany.
Oh, how come.

Speaker 2 (18:43):
I only got a half credit Because you didn't say
the town.

Speaker 1 (18:46):
Oh, I didn't know the town.

Speaker 2 (18:47):
Yeah, what was the town?
Bavaria, bavaria?
Ah, dang it.
So he, because I figured it'seither going to.
We never saw the tanks oranything, right, so I didn't
know if it was that style, or,if it's, this may not even be
around yet.

Speaker 3 (19:01):
Since this was the original Correct.
I forgot about that Since 89.

Speaker 2 (19:05):
Yeah, so they could have updated since then Probably
have.

Speaker 3 (19:08):
So that was I mean not only think about.

Speaker 2 (19:11):
Wonder what that cost to ship.

Speaker 3 (19:12):
Ship it all the way from Germany here, yeah, you
know, instead of buyingsomething brand new.
But I guess if something fromGermany where you know is going
to have a good lineage of goodbeer making and you know it's
already established, maybe youdon't want to mess anything up.
But hey, this is already a goodsystem.

Speaker 2 (19:27):
I was going to say he must have had a plan Right and
whatever he was making at thetime that he needed that style
Right.
You know so interesting.

Speaker 3 (19:36):
Yeah, so I thought that was cool.
Yeah, did you know, no doubt.

Speaker 2 (19:38):
No, I had no idea and , like I said, you would think
the shipping from Germany toKansas City would be a little
bit high.
Just to make beer.
Yeah Well, hey they're stilldoing it.

Speaker 3 (19:49):
There you go.
They're doing it All right.
What's on tap?
All right.

Speaker 2 (19:53):
So the next one that we have is Dark Truth Imperial
Stout, and this is a 9.7% ABVand 60 IBUs.
Six zero, six zero.
So that should be interesting.

Speaker 3 (20:12):
Yes, that's pretty high for a stout.
That's up there.

Speaker 2 (20:15):
Huh.
So what did you find out?
Is there any?
Let's see.

Speaker 3 (20:20):
So throughout the ages, oh, that one didn't pop
like the champagne bottle.

Speaker 2 (20:24):
No, no, this had a normal.
This is back to normal bottles.

Speaker 3 (20:27):
There we go.
Throughout the ages, man hasbeen fascinated by the quest for
hidden knowledge.
Just like Mike, yes, I have alot of hidden knowledge.
We're trying to get themeducated.
The search for the secret totransforming the elemental into
the extraordinary, the simpleinto the sublime.
Ladies and gentlemen, wepresent for your consideration

(20:50):
this exotic, not erotic, oh,okay, I was going to say wait a
minute.
Inky, not kinky, concoction.
Huh, the almost magicalcreation of our modern day
alchemists, who have turnedhumble grains, barley, wheat,
rye and oats into black liquidgold.

(21:12):
Layers of complex flavorsslowly emerge from the glass.
Espresso, roasted fig, cremebrulee, belgian yeast provide a
plum-like fruitiness.
Noble german hops reveal spicyherbal notes, while the rich,
velvety mouthfeel mellows to adry, smoky finish that sounds

(21:37):
like there's a lot going onthere's a lot wow wow, now
there's an eye looking at us onthe label.

Speaker 2 (21:45):
It's got an eye on you, an eye on something.
So this is going to beinteresting and this is the.

Speaker 3 (21:50):
Dark Troop, dark Troop.
So I don't know where they gotthe name or how that ties.
Yeah.

Speaker 2 (21:55):
I don't, they didn't say anything about that, but
it's going to be interesting tosee, because roasted fig I don't
know if we had fig before, butI don't know if we've ever had
roasted fig.
Creme brulee is very good,right, you know.
But then, yeah, the smokyfinish.
I'm thinking, okay, is itbecause we've had some smoky?
You know, smoked beers that arereally smoky, and then we've

(22:17):
had some that aren't bad.
So this will be interesting tosee and an imperial stout
Imperial.

Speaker 3 (22:23):
Stout.
So we've had several of those.
Oh yes, but nothing with thesesame flavors?

Speaker 2 (22:27):
No, and, like I said, there's a lot going on there,
so let's see what it is.

Speaker 3 (22:32):
I mean not much for aroma, I don't get a smoky smell
.
Hmm, huh, I don't know.
Is that the espresso or the?

Speaker 2 (22:39):
fig.
That's, at first, I think it'sthe espresso.
Maybe is that I have a lot moreuh, knowing what an espresso
tastes like than a roasted fig.

Speaker 3 (22:48):
Oh now, I've kind of feel the roasted burnt at the
end, the very end of my tonguesitting there.

Speaker 2 (22:54):
I kind of got that little bit of a smoky very
little, but it's just thatlittle hint like a roasted.
Yeah, yes, it's more roastedthan the smoking.
I don't get very much hop atall.
No, I don't.
You know what I mean.

Speaker 3 (23:05):
I was worried 60.

Speaker 2 (23:06):
IBUs.
I was worried with that 60 IBUstatement there because I
thought, man, it's going to bereally hoppy.

Speaker 3 (23:11):
It's not, it's not hoppy, but definitely a
different take on an ImperialStout yeah for sure.

Speaker 2 (23:20):
I'm looking at the layers of complex flavors.
Okay, I don't know if I get acreme brulee.
Maybe there's try it again hereand see if there's like a
sweetness.

Speaker 3 (23:27):
Now on the second taste, I get a little few
different flavors.
I think, yeah, but still that.
I think that espresso is kindof taking over my mouth now that
it's drowning all the otherflavors and I do.

Speaker 2 (23:39):
When it said that the mouthfeel mellows to a dry
smoky, I do get that kind of adryness at the end.

Speaker 3 (23:44):
Right, that's interesting.
Wow, that is.
There's a lot going on, there'sa lot going on.

Speaker 2 (23:50):
I don't know if per se, because it said the German
hops are kind of a spicy flavor.
I don't really get a spicinessto it.

Speaker 3 (23:55):
And I would guarantee that if I didn't read this and
you drank this, I wouldn't havepicked any of these out.

Speaker 2 (24:03):
Well, the espresso Right.
I think we just said coffee,coffee right, it had a coffee
flavor to it.
But yeah, this has got way morethan this, has a lot of stuff
going, but it all tastes goodthough.
Oh yeah, I mean, typically whenI've seen a list this long of
flavors, it's usually in, likeyou know, like one of the
Bourbon County or something likethat, where it's a bigger stout

(24:25):
.
It's got a lot of stuff inthere and then the barrel
flavors it kind of impacts in ittoo.
But this isn't barrel-aged.

Speaker 3 (24:34):
Well, I wonder if they would have put this in a
bourbon barrel for 24 or 48months.

Speaker 2 (24:40):
That would probably have been interesting.
Oh, that would have beeninteresting.

Speaker 3 (24:42):
Kind of mellowed this out, smoothed it out a little
bit, boulevard.

Speaker 2 (24:44):
If you're listening, let us know if you have dark
truth in a barrel.
Yeah, Because, that would be.
I think you're right.
That would be interesting totry.

Speaker 3 (24:51):
Because it might mellow out that espresso a
little bit.

Speaker 2 (24:53):
I agree with you.
Wow, that's better than I wasthinking.
I Boulevard knows what they'redoing.
Yep, we've had a number oftheir other, you know
barrel-aged stuff and all that.
So I knew it wasn't going to bebad, but boy, there's a lot
going on.

Speaker 3 (25:11):
But you get a lot of different stuff.
Well, I think what's good toois, I mean, as an Imperial Stout
.
Sometimes they are kind ofheavy yes Drinking, but this is
not heavy in that fashion.
It's got a lot of the flavorsare coming through.
Yes, which are good, which Ithink make us even better.

Speaker 2 (25:25):
No, I don't know, because it said again like the
yeast provides a plum-likefruitiness, I don't know if I
get no.
I think the espresso, like yousaid, kind of drowns out some of
those more delicate flavors,right, which I mean.

Speaker 3 (25:37):
Sometimes it's not bad, I mean, but like you said,
the creme brulee, I don't reallyget a sweetness.
I guess I'm assuming that'swhat they added that flavor for.

Speaker 2 (25:47):
That's what I would think you know, and I don't get
that at all, but I think this ispretty good.
Yeah, is it one that you'd sitand pound a?

Speaker 3 (25:55):
sixer of it?
No no.

Speaker 2 (25:57):
You know this is definitely a sipper that this is
another one of those wheresomebody new I'm not sure if I
would say you know if I'drecommend it just because
there's a lot going on Right,Maybe on your second or third
one, but not your first one.

Speaker 3 (26:10):
Right, right, yeah, of the night, yeah.

Speaker 2 (26:13):
Yeah, yeah, there you go, because I just think
there's a lot of differentflavors going and a new person
may not be able to differentiate.
If you like coffee, I think youcould drink it.
Right, right, you know, butagain it's 9.7, so it's starting
to get up there.

Speaker 3 (26:32):
Oh yeah, and just by the way, this is our last beer
under 10%.

Speaker 2 (26:38):
So only the first three of them were under.

Speaker 3 (26:40):
Yes, so I'll give it a score.
I actually don't mind.

Speaker 2 (26:46):
So I didn't tell you that I was giving up 10% and
plus beers for a while, rightafter this episode.
Oh yeah, that's right.
Oh wait, I was going to say no,because I never said that.

Speaker 3 (26:55):
Oh, maybe after I'll talk you out of it after this.
Okay, good, good.
So what did you give it, Jim?
I'm going to give it a 3.0.

Speaker 2 (27:01):
I mean I like it.

Speaker 3 (27:02):
I mean, is it the best Imperial Stout I've ever
had?
No, but I can probably honestlysay is it the first Imperial
Stout I've had with this type ofdifferent flavors in it, and I
think they did a really good jobcrafting it together.
Would I have tweaked a coupleof these, or maybe put it in a
bourbon barrel?
I think I'd even give it ahigher score.

Speaker 2 (27:20):
I agree with you.
I think for me I'm going to goa 2.9.
Okay, I think it's right there.
It could have been a 3.31 forme as well, but I don't get that
sweetness of the creme brulee.
I don't really get a plum typea fruitiness to it either, or
that spicy, the spicy of thehops.

(27:40):
I'm not picking it up, butagain, it's definitely better
than I was.
I was kind of worried that itmay not be.
You know, they might have beentrying too hard Right, putting
too much in there.
But it's not bad.
No, it's a good one.

Speaker 3 (27:55):
Yeah, I don't mind that at all.
So for your next, did you know?
I did not know this, but in2014, boulevard joined a new
brewery, so they're under asubset of what's the name of
that larger?

Speaker 2 (28:08):
brewery, so they went in business with them, or Well,
I tried.
They didn't get bought out oranything like that, right?

Speaker 3 (28:17):
No, it looks like they must be, because this
company, which I'm going to askyou that question too, okay, own
several small breweries likethat, hmm, including one of your
favorite, firestone Walker,really, yeah.
So the question is what was thename of that brewery?
And then, what was the name ofthe family, the group, that
bought it?

Speaker 2 (28:37):
Wow, I have no idea, dude, you don't know that one no
.

Speaker 3 (28:42):
You don't know that one.
No, I don't know that one.
All right, so it's BreweryOmegang O-M-E-G-A-N-G.

Speaker 2 (28:49):
We have a beer.
Remember that we had ananniversary beer.
That was their Omegang Right.
How do you pronounce it?
I apologize.
It was one of their anniversaryones, so they own them now of
their anniversary ones.

Speaker 3 (28:59):
So they own Yep, so they own them now Really.
So it is part of the DuvalMoore Gott family We've had that
Duval or remember it had thelittle gnome guy on it remember
Was it between the Bluffs or Hanand Out.

Speaker 2 (29:12):
They had the little gnome hats that year.

Speaker 3 (29:14):
Yes, so it said in 2014,.
That's when Boulevard joinedthat group.

Speaker 2 (29:19):
Interesting, so I didn't know if you knew that.
I did not know that.
I guess the good thing.
It seems like they're leavingthem alone and do their thing.

Speaker 3 (29:26):
I think that's what they do, so it's more the
marketing and getting it outthere.

Speaker 2 (29:30):
Okay, well, hey, that's cool.
I got no problem with that, soI thought that was another like
well.
I didn't know that.

Speaker 3 (29:37):
Yeah, I mean when some of the they get bought out,
sometimes they make them changeand try to make more money.

Speaker 2 (29:42):
Try and cheapen up the recipes and try to get it.

Speaker 3 (29:44):
so the mainstream will dislike their flavors.
Yep, so I'm glad because I mean, these are very, these first
three for me anyway have beenvery distinct, oh for sure, In
their flavors I agree with you.
I mean I don't think there'sanything that's similar, but I
think that they've really wentout on a ledge on all these
different flavors Yep, tryingsomething new.
Yep, exactly which is goodbecause I know we always talk

(30:04):
about flavor.
There's flavors in these, thereare, and we're all about the
flavors, right, and these havenot been, I guess, in my opinion
, not over the top.
I mean, could they have maybetweaked a couple of the
percentages to get?

Speaker 2 (30:17):
maybe yeah, yeah.

Speaker 3 (30:19):
You know, maybe it would have tasted a little bit
better, but I still think it'swell on the right track.

Speaker 2 (30:23):
Oh yeah, and like you said with this last one, if
they put that in a barrel, thatwould be interesting.
So, we'll have to do someresearch and see if maybe they
got that going that would be ormake a drip.
There you go.
Yes, for sure, so I'm up forthat.

Speaker 3 (30:37):
There you go.

Speaker 2 (30:42):
So awesome for that.
There you go.
So awesome, yeah, all right,what is, well, the next one that
we had?
We actually tried this one atthe brewery, okay, and this was
part of their brew house series,remember, they had the big bar
and then they had that small.
Oh, yep, the small, and thiswas at the smaller one.
Okay, and this is their, and wecouldn't pronounce the name.
Yeah that's it either this istheir Mexican X-O-C-O-L-A-T-L,
so I don't know if it's kind oflike a Z, is it a Zoc, some kind

(31:06):
of?
It's an ale.
It's their chocolate ale withvanilla and spices.
Yes, and this one is 10% ABV,10%-er, and now I remember when
we had this one on tap.
It was very good, right.
So it'll be interesting to seehow it changed being in a bottle
, right, because I'm surethere's going to be a difference

(31:27):
to it from what it was on tap.
Did they have any?
Just to kind of refresh people?

Speaker 3 (31:33):
Yeah, a little bit.
So it said.
At Boulevard Brewing, we takeimmense pride in our community,
our craft and our collaborations.
When it came time to create thelatest addition to our
Brewhouse One series, we knew wewanted to work with a partner
who embodies Kansas City's richcultural diversity and bring
something truly special to thetable.

(31:53):
Enter Cafe Oyama, a gem in ourneighborhood of Kansas City's
West Side.
Together we crafted MexicanZacolate Ale I think that's
close An imperial stout inspiredby Cafe Oyama's beloved El
Abulida Lupe beverage.

(32:14):
Wow, this beer celebrates thevibrant flavors of Mexico and
the incredible stories behindthem.
Nice, so let's see.
Wow, Because we've always hadsome pretty good luck with some
Mexican beers.

Speaker 2 (32:27):
Oh yeah, Remember when we did that.
We did an episode where it waslike Mexican-style beers and boy
, some of those are good.

Speaker 3 (32:33):
So I'm just hoping there's some.
They didn't say much aboutspices or anything.

Speaker 2 (32:36):
Right, you can A little bit, but you, you can
when you have you A little bit,but you smell it you definitely
kind of get an aroma.

Speaker 3 (32:41):
There's some spice in there.
I don't know if it's, but wedon't know what they are.

Speaker 2 (32:43):
No, if it's like a, cinnamon smell almost or some
sort of a, a pepper.
I mean it could be a pepper.
I'm not really getting like acoffee smell, no, but it's
really dark.
The beer is Very dark, thatstill tastes good.

Speaker 1 (32:58):
Wow, doesn't it.

Speaker 2 (32:59):
Yeah, wow, yeah that tastes good.

Speaker 3 (33:02):
I mean the spice, there's that sweetness.

Speaker 2 (33:04):
There is, it could be .
I wish I knew if it was.
I don't think it's pepper, itcould be some pepper, but I do
think there's almost like thatcinnamony kind of a flavor to it
.

Speaker 3 (33:12):
Yeah, there you go, that's what it is, that's very
good and like were impressed byit and it's it still is
impressive in the bottle.
Yeah, it's.
Wow, that that's good.
I just wish, I mean, we couldtell the listeners you know what
some of those different?
Yeah, I wish places are, but Idon't really know.

Speaker 2 (33:30):
I wish they went a little bit more into what was in
it right, you know I mean, buthey, that doesn't say it on here
.

Speaker 1 (33:36):
I don't think it does it.

Speaker 2 (33:37):
I don't.
I'm gonna look on untapped aswell.
Oh wait, oh here we go.

Speaker 3 (33:41):
Here's a little bit okay, ale with vanilla, cacao,
cacao, cinnamon.
Hey, I nailed the cinnamon andchili pepper spices.

Speaker 1 (33:50):
Well, and you nailed the peppers so we can I guess
all of them there, didn't we?

Speaker 2 (33:54):
yeah, except we didn't say vanilla.
But I definitely can.
Now that you say it, you, youcan taste the vanilla Right.
See, now this one.
You can taste all those flavors.

Speaker 3 (34:04):
Yeah, and they complement each other.

Speaker 2 (34:06):
Yeah, where the Dark Truth?
We were trying to look for someof those flavors and we didn't
quite pick them up, but this oneyou definitely can pick up all
those flavors.

Speaker 3 (34:14):
And I think the Heart Bar is not one that stands
right out.
It's like different parts ofhow you're drinking it right now
.
It's like different parts ofhow you're drinking it, boy.

Speaker 2 (34:20):
That's yeah, that's good, that's really good.
That's really good.
And the good thing is I had tobuy a four pack, so we got three
more bottles of it.

Speaker 3 (34:25):
That's really good, yeah, and this is that first
double digit, so it's 10 10 Idon't think it has very much for
ibus.
I think if this would sayanything, it'd be low.
Yeah, I don't think it's 20s or30s.

Speaker 2 (34:37):
I don't see anywhere on here where it says anything
about the IBU.
So it must be pretty low.
But boy that's.

Speaker 3 (34:43):
But you know like the Dark Truth was an Imperial
Stout.

Speaker 1 (34:46):
Yep.

Speaker 3 (34:46):
This is an Imperial Stout.
I mean totally different, yeah,totally different flavors, yep,
yeah.

Speaker 2 (34:51):
Very good.
I would safely say we could putthese up against some of those
other really high, like theMexican chocolate.

Speaker 3 (34:59):
Right Things like that that we've had before.

Speaker 2 (35:07):
this is very good yeah, they did a very good job
with all these flavors, puttingthem together.
Very much so, wow.
So what are you thinking on ascore boy?
This one I'm going like out ofthe bottle, I'm going like a 3.7
.

Speaker 3 (35:14):
Wow you're right up there oh yeah, I like this.

Speaker 2 (35:16):
I think I could drink a few, even even though it's 10
.
I could drink a couple bottlesof it, right, but then you're
going to be like whoa, you know,but just the flavor is so good
I think that I wouldn't getburned out by it or anything
like that.
I think this is one of those.
Honestly, jim, I think a newperson could drink it Because it
doesn't well.
Again, maybe our taste buds areshot.

(35:37):
We don't.
To me, it doesn't taste 10.
Oh no, not you know but it'sgot such a good flavor.
I think that a lot of new peoplewould be like, oh, that's good,
because it doesn't have youknow, it's not no again, it's
not barrel aged right, but itdoesn't have like a boozy flavor
to it at all, anything likethat.
I just think it's really asmooth, good flavor you know, I

(35:58):
mean the peppers are not likeburn your mouth.

Speaker 3 (35:59):
No, I mean you know, because I think the uh, I think
you know, I mean the peppers arenot like burn your mouth, no, I
mean you know, because I thinkthe uh, I think you know I'm
gonna get right up there withyour score too, but I think the
way, just the way that theymixed, you know, because a lot
of times when they say pepperboom, you're gonna get it got a
bite yep, it's not a bite.
When I say the spice, is itlike you know?
It's like over the top.
But the way, just like these,the previous three, the way that
they've kind of blendedeverything really is a very good

(36:21):
, almost perfect collaboration.
The way that put it alltogether, yep.
I agree with you Because I mean,when you're talking about all
these different items to mix inthere.
We've had some where they putthat on there and you don't
taste anything.
At least now, with these, youcan taste the flavors.

Speaker 2 (36:34):
Well, we always say if it's on the bottle, it should
be in the bottle.
Yes, Remember.
Or on the bottle it should bein the bottle.
Yes, remember, you know.
Yep, and this is for sure.
Oh yeah, this is the embodimentof flavors.
It's on the bottle and it's inthe bottle.

Speaker 3 (36:46):
Yep, and I'm going to say the same thing.
I'm going to say a 3.7 as well.
I really like that one.
I mean it's kudos, good job.

Speaker 2 (36:54):
Good job, they did.
Yes.
Like I said, we had it at thebrewery and it was very good.
But I just wondered okay, is itgoing to be the same in the
bottle?
And it's very good, it's verygood, I'm glad you brought some
of them back.
Yes.

Speaker 3 (37:07):
Yes, good job.
So another, did you know?
Okay, so we were just talkingabout Duval Morgat, right?
Yep, so they're an independentfamily of authentic craft
breweries.
Do you know when they firststarted brewing?

Speaker 2 (37:21):
Probably a long time ago.

Speaker 3 (37:23):
Yes, and the first number's a one.
That's a good hint.

Speaker 2 (37:31):
Good, the last number's a one Is a one.
Okay, is the second number aneight?

Speaker 3 (37:37):
Yes, oh boy oh boy.

Speaker 2 (37:40):
You're getting close, 18.
I'm going to say 21.

Speaker 3 (37:44):
Close 18, 71.
You're only off by 50 years.
Dang it.
So I think that just means theway I read, that is they've been
around a long time, been a longtime.

Speaker 1 (37:54):
So they kind of know what they're doing.
Yep.

Speaker 3 (37:56):
That's the way I would take it.
I mean, if you're around thatlong, it's not like you just
stumbled out.
Oh, I'm going to try a beer,yeah.

Speaker 2 (38:02):
It's okay If it hangs around.

Speaker 3 (38:04):
They've been doing stuff for a long time.

Speaker 2 (38:06):
And we've had some of their beers.
Yes, you know, and yeah,they're good, they're good.

Speaker 3 (38:10):
I mean I don't think we can complain about any of
them.

Speaker 2 (38:17):
I mean that was, and we still have two bottles.
I know they're 24 and 25 or 23and 24, whatever it is.
We've got two more anniversaryones we've got to do yet, and
I'm looking forward to it.
Yeah, those really tasted goodtoo, Because those were that
other one was good.

Speaker 3 (38:30):
Yes, we had that one so.
Awesome.

Speaker 2 (38:32):
What do we got coming up now?
Well, I hate to break it to you, but we have barrel aged beer.
Oh, there we go, right in yourwheelhouse.
This one is oh, oh.
Did you see there two barrels?
I did not notice that.
Yes, now we've had this stylebefore many times from other
breweries and that.
So this is a baltic porter,nice, okay, good, but it's aged

(38:56):
in red wine and bourbon barrels.
I wonder how many times we'vehad that.
That's kind of an oddcombination.

Speaker 3 (39:05):
Right, because the red is going to make it dry,
right yeah, and the bourbon isgoing to have a different flavor
.

Speaker 2 (39:09):
Huh, this is 11.5% ABV.
I don't know if it said IBUs 22.
So it's going to be lower Right.
This should be interesting, yes, so.
So it's going to be lower Right, this should be interesting.
Yes, so it's.
You know, baltic porter Yep2024 barrel aged.

Speaker 3 (39:25):
All right, and the only other thing that it said
was that's with roasted malt,hints of dark chocolate, okay,
and red wine tannins Okay.
So we should.

Speaker 2 (39:38):
I don't know what a tannin is.

Speaker 3 (39:39):
It's not like tannin somebody's behind.

Speaker 1 (39:42):
No.

Speaker 3 (39:42):
That's a different kind of tannin.

Speaker 2 (39:44):
Yeah, what.

Speaker 3 (39:50):
Not that kind of tannin.

Speaker 1 (39:51):
Are you on some kind of?

Speaker 3 (39:52):
medication.

Speaker 1 (39:55):
I can neither confirm nor deny, oh yeah.

Speaker 3 (39:59):
Well, it does not.
I was maybe kind ofanticipating it might be a
little bit reddish, but I don'tthink it's not red.

Speaker 2 (40:06):
I mean your Baltic porters are a dark beer and this
is dark I mean the head on it.
It's not white and it's notreally the dark tan that you see
in a lot of me.
There's kind of the in-betweena little bit Right, kind of
whitish brownish tannish, yeah,I mean it's a tan, but it's not
as tan as a lot of thebarrel-aged stuff we've had.

Speaker 3 (40:22):
Not a strong aroma.

Speaker 2 (40:27):
There's a little bit, but I can't really tell what
that.
Yeah, nothing is jumping out onthe aroma, Right Boy, the
initial aftertaste.
I get the red wine.

Speaker 3 (40:33):
Right the very.

Speaker 2 (40:34):
You get that.

Speaker 3 (40:35):
I was waiting for it because I mean, like the very
first taste there was not a lotof taste right until I swallowed
.

Speaker 2 (40:40):
Then I got some of the red wine and then all of a
sudden you're like whoa that hasa and it's not like over the
top I mean, it's not like you'redrinking wine, right, but it
has that.
That aftertaste is I don't tastemuch bourbon no, I was gonna
say there's not much, there's noburn nope, I honestly thought
we were gonna have more of abourbon flavor that's what I
thought too, this and I think Ithink we get more of a bourbon

(41:00):
flavor that's what I thought tooand I think we get more of a
red wine, almost aftertaste toit.

Speaker 3 (41:03):
It's really weird.
Again, I mean to describebecause you know plus, I don't
taste much chocolate.

Speaker 2 (41:07):
That's a different Baltic porter boy.
That's different.
And I'm not saying it's a bad,different, but it's different.

Speaker 3 (41:14):
I mean again all these different things they're
trying to put together, which isgood.
I mean they're out there,stepping outside their comfort
zone, which you don't see againa lot of craft breweries doing
this multitude of differentflavors into one beer?

Speaker 2 (41:28):
Nope, I agree, that is wild.

Speaker 3 (41:30):
Huh.

Speaker 2 (41:31):
Who would have thought?
I would have totally thoughtthat the bourbon barrel would
have really kind of overpoweredthe red wine flavor.

Speaker 3 (41:37):
So I wonder, being the novice that I am, did the
bourbon barrel and the red winecancel each other out a little
bit it?
Could have you know, because Ibet you it has a difference in
the flavor and how they see it.
Did they do it in the red winebarrel first and then bourbon
barrel, or did they do bourbonbarrel?

Speaker 2 (41:51):
first and then red wine.
That's a good point, jim,because they didn't say.
They just said that they wereaged in both.
Right, they didn't say which,or I just took for granted on
the label maybe the red wine wasfirst, but you could be right I
mean, does that have adifference in how the flavor
then turns?
Right, I bet it does, and itdefinitely to me.
The red wine overpowers thebourbon right so it could have
started in the bourbon and thenthey move it to the red wine.

Speaker 3 (42:13):
That's what I'm wondering, that I think you
might be right but I mean it'sstill not like, because I mean
I'm not a red wine, I don'tdrink much for red wine, but
this is not scaring me away byhaving the beer aged in a red
wine barrel.
No.

Speaker 2 (42:27):
This is one of the few, because we haven't had all
that many that have been aged inwine barrels.
We've had some.
I mean it's starting to add upa little bit, but not as much as
like bourbon.
But this one is definitely likeyou said, it's not scaring me
away.

Speaker 3 (42:40):
Right, and I'm not a wine guy either, right, I was
just looking back at the noteshere.
Dark Truth for me was actuallya little drier on the finish
than this one.

Speaker 2 (42:48):
Oh, yes, I agree with you.

Speaker 3 (42:50):
Yep, and it doesn't say the Dark Truth doesn't say
that it was aged in a winebarrel or nothing like that.
But whatever they had in thereactually made my mouth a lot
drier than this one that wasactually aged in a red wine
barrel.
Yeah, so I mean kudos to themagain.
I mean, that's Boy I was whenyou were talking.

Speaker 2 (43:05):
I was just focusing on the aftertaste, and it is
wine, right, so that had to bethe second barrel.
It's got to be?
Well, I would think so.

Speaker 3 (43:14):
You know, but boy, that it's not bad.
No, I mean, and again, this isan 11.5% ABV, 22 IB.
I mean IBUs are againnon-relevant.

Speaker 2 (43:24):
And I wouldn't have guessed this is 11.5%.
No, it's pretty mellow tastingthat way.
I think the biggest flavor isthe wine on the aftertaste Right
To me.
You know, like you said, Idon't necessarily find much dark
chocolate in it that I cantaste.

Speaker 1 (43:41):
Right.
Well, even bourbon, I reallydon't taste the bourbon, right I
taste a wine?

Speaker 3 (43:45):
Yeah.

Speaker 2 (43:46):
I taste wine.

Speaker 3 (43:47):
You know, I'm actually.
I'm going to go out on a ledge.
I'm going to put this as a 4.0.
Holy cow, I like this one.
I mean, it's not scaring meaway and I'm not a wine guy, but
I guess, just by the way thatthey put it all together and the
flavor seemed to me like reallydo it justice and.
I like that flavor.

Speaker 2 (44:05):
Wow, that's crazy.
I'm not saying it's up therewith the you totally blindsided
me on that one.

Speaker 3 (44:10):
I'm not going to put it up there for a Beer of the
Year nominee, but I like it, yep.

Speaker 2 (44:15):
You know, for me, part of what you said I agree
with.
It's not scaring me away.
Part of what you said I agreewith, it's not scaring me away.
For myself, I'm going to go a3.5.
I think it's very good.
I wish that you did get alittle bit more of the bourbon,
Right, but the wine in this oneisn't harsh.
It's not like you said.
It's not scaring me away.
Would I recommend it to a newperson?

(44:36):
Well, if you like wine maybeBecause I don't really get a lot
of the Baltic Porter flavor I'mgetting that wine, but it's
good.
Like I said, a three and a halfis still a good beer, but maybe
it's a little different thanwhat I was expecting, but it's

(44:56):
not bad.

Speaker 3 (44:57):
One thing that just happened now I had a little bit
like my last drink.
I actually got a little morebourbon flavor.
When I had a little bit like mylast drink, I actually got a
little more bourbon flavor.
When I took a little bit biggerof a drink rather than just a
sip, I got a little bit in mymouth.

Speaker 2 (45:07):
Okay, that's weird.

Speaker 3 (45:09):
Did the same thing happen.

Speaker 2 (45:09):
Yeah, I don't know why.
Yeah, I had a little bit RightInstead of tasting the sip.
If you take a little bit bigger, bigger gulp and then you got
the, that's weird and then youdon't have the red wine flavor.

Speaker 3 (45:21):
That's weird.
Can you give me a little bit?

Speaker 2 (45:23):
another hit on that.
Sure, I want to confirm thatthat is odd.

Speaker 3 (45:26):
Yeah, we got to try that again, because I don't
think that's ever happened.

Speaker 2 (45:29):
No, because that's weird, because when we took a
little sip I think that Becauselet's try this again.

Speaker 3 (45:33):
So I think that's about what.

Speaker 2 (45:34):
I had Yep, so we're going to take a full drink.

Speaker 3 (45:43):
All right, we're going to drink the whole thing.
More bourbon flavor, isn't it?

Speaker 2 (45:46):
That is just weird.

Speaker 3 (45:48):
Have we ever had a beer where you sip it, it tastes
like red wine and you take abig gulp and it tastes like
bourbon.

Speaker 2 (45:54):
No, that is totally.
It was red wine all day longRight.

Speaker 3 (45:58):
So do you want to change your score now that it
actually does have a little?
It doesn't have a, it's notover the top bourbon.

Speaker 2 (46:03):
It's confusing, I'm going to drop it.

Speaker 1 (46:05):
No, I'm not going to drop it.

Speaker 2 (46:07):
I'm going to stay where I'm at, okay, just because
.

Speaker 3 (46:09):
That is odd, though I mean, how do you explain it?
I've never had a beer, do that.

Speaker 2 (46:21):
I have experienced that, so I'll put a little star
by it.

Speaker 3 (46:24):
So maybe you can just maybe not in the beer of the
year, but maybe to talk about it.

Speaker 2 (46:27):
Yeah, we'll revisit that just to talk about it,
because that is the craziestthing I've ever noticed.
And good thing, you kind of andagain, it's not a lot, I mean,
you know we had more, but it wasmore than just a sip.

Speaker 3 (46:40):
What did you say?
It wasn't even an ounce, a halfounce.

Speaker 2 (46:42):
Like a half ounce, and then we drank that, and then
you tasted the bourbon.

Speaker 1 (46:46):
Right, it's like this is weird.

Speaker 3 (46:48):
In a good way.
Yeah, that is weird.
I'm sure you'll leave it at 3.5.

Speaker 2 (46:53):
I'm going to go with 3.6.

Speaker 3 (46:55):
All right, I'm going to bump it up a tenth, because
that's just strange.

Speaker 2 (46:59):
I have never had a beer.
Do that, that is good.
Good, I am so confused rightnow.
I know.
You know Well, speaking ofconfusion, I've got another
question for you, all right, notthat you're confused.

Speaker 3 (47:08):
Yeah, no, all right.
So the Brewers Associationcurrently ranks the American arm
of Boulevard's parent company,duval-mouguette, as what number
they're in the top 10.
So which number?

Speaker 2 (47:25):
in the top 10?
Are they Based on volume?

Speaker 3 (47:26):
Oh, volume, Sales volume yes, For craft beer right
, craft beer You're notincluding Only in America.
They're American and they'renot just craft breweries.
Okay, and not Boulevard, butthe Mogat.

Speaker 2 (47:38):
Out of 10, I'll say six Close.

Speaker 3 (47:42):
Fourth, the fourth largest craft brewery in America
.

Speaker 2 (47:44):
Really Huh.

Speaker 3 (47:45):
So I mean that's based on 2023 sales volume and
you're talking Boulevard.
Well, no, we're talking.
The Duval Mugas, oh, duval,Okay.

Speaker 2 (47:54):
So the whole family of Duval, the whole family is
fourth.
Okay, did they say who wasahead of them, or no?

Speaker 3 (47:59):
No, and it just said.

Speaker 2 (48:01):
Interesting thing.
I can see it though.

Speaker 3 (48:03):
Yes, I mean, I could definitely believe that I mean
because if they're anything likethis, they're getting niche
beers that have a lot of flavor,correct?
Because that firestone walkerhad a lot.
Oh yeah, boulevard has a lot sothey're in the right.

Speaker 2 (48:13):
You know you bring that up and I'm.

Speaker 3 (48:15):
We got to work those in I know we got to work those
in maybe next time we got we cantie them in at the end of one
of our because those are gonnahave double digit right.

Speaker 2 (48:22):
Those are double digit, yeah, double digit right.
Those are double digit.
Yeah, and they're.

Speaker 3 (48:25):
We can put that in with a Shiner Bach and add some
flavor.
We could.

Speaker 2 (48:28):
We could, could have, but I don't think we will Let
that one go.
Yeah, we'll find something else.
All right, what do we got?

Speaker 3 (48:37):
now we got.
How do we got left?
We got two left.

Speaker 2 (48:49):
Two left we have is is oh darn, this is bourbon
barrel aged.
Again, there we go.
This is their chai imperialstout.
Wow, this is 12 abv and 15 ibu.

Speaker 3 (48:54):
So again, it's not going to be hoppy right it
shouldn't be, you would think toworry about right, right.
So it says hello cozy season.
Oh, this bourbon barrel agedimperial stout with chai spices
has notes of dark chocolate androasted coffee with warming
cinnamon and clove.

Speaker 1 (49:11):
Oh, so this is a new flowering Combination yeah.

Speaker 3 (49:19):
Because none of the other beers we've had so far
today have had clove no.
Typically we've had clove inlike the winter christmas beers,
things like that and I'm not abig chai tea guy, so I don't
know what chai right reallytastes like one company that had
.

Speaker 2 (49:35):
I didn't mind it, but again, I'm not a chai tea guy
either.
But stevens point, pointbrewing, okay, their other it's.
Uh, is it like something?
Casper, john, casper, whateverit is they have like the white
buffalo?
Oh, okay, that white stout.
They had a chai tea one.
Oh, that's actually Not too bad.
Not too bad, but again, I'm nota big chai tea guy.

(49:58):
And that one you definitely gotthe flavor, okay, of a chai tea
but, it was good All right?
Well, there's flavor.

Speaker 1 (50:04):
There's some aroma there yeah, I'm not sure.

Speaker 2 (50:07):
It's probably some of the chai.
Is that what that is?
Oh, is that a little bourbon?
Yeah.

Speaker 3 (50:12):
I taste the bourbon.
I kind of taste the bourbonmore than the chai tea.
I was going to say, boy, thatbourbon stands out more than the
Baltic Porter.
Yeah.

Speaker 2 (50:23):
This one you can sip and get bourbon out of it.

Speaker 3 (50:24):
You didn't have to peel it back like you did the
other one.

Speaker 2 (50:26):
Uh-uh, no, boy, that's I'm wanting to see if we
get a little bit, because youget a little bit of the chai tea
, but not the bourbon isdefinitely more of a stronger
point there, did they have?
Yeah, you said that I don'tknow about the Dark chocolate.
I didn't really get Really geta chocolate, roasted coffee or
cinnamon, cinnamon.

Speaker 3 (50:45):
Maybe on the finish.

Speaker 2 (50:46):
Maybe on the finish, yeah, like right now it's
lingering, a little bit ofcinnamon and same with the clove
.
I think it's more on the endand I don't even know what a
clove really tastes like.
That's not alfalfa, is it?

Speaker 3 (50:55):
It's not what Alfalfa .

Speaker 2 (51:00):
No, okay, that's a different kind of clove.

Speaker 3 (51:01):
You go what is that.

Speaker 2 (51:02):
Boy, see this one.
I don't get as much chai teaflavor as what I did in that
point beer.

Speaker 3 (51:08):
And again, like the Baltic Quarter and this one, we
don't know what kind of bourbonbarrels they're aged in or for
how long Right yep.
You know, like our friends upnorth in Amherst, they tell you
exactly what kind of bourbonbarrel and for exactly how long?
So you really know exactly whatit was aged, and so I'm not
saying it's a bad thing, but wejust don't know what I mean.

(51:29):
This, I mean, could be a greatbourbon beer.
Bourbon beer, bourbon alcoholby itself too right, but we
don't.

Speaker 2 (51:35):
We don't really know, we don't know which barrels
they use.
So I mean it's not bad I mean Idon't have a burn.
No, no burn.
For what was it 12?
Yeah, no, I, our taste budsmust be shot, dude, because I
just I can't.
No, I shouldn't say that,because sometimes when we get
some of those higher ABVs, youcan tell there's booze and we've
had times when remember we'vehad a couple of them where like

(51:57):
8%, where it was super boozyflavor, but these or we get the.

Speaker 3 (52:01):
I think we've had a couple of the extreme opposite
where they're putting a wholebunch of sugar in it to cover it
.

Speaker 2 (52:05):
Oh yeah, yeah, and these are just flavor.
Yeah, they don't flavor yet.

Speaker 3 (52:12):
I mean, it is so hard to describe.
I mean these are really good, Imean we haven't had a stinker
yet.

Speaker 2 (52:18):
No, I mean, this is really I'll tell you what.
The more beers we try fromBoulevard, the more I'm
impressed Because again, we havenot had many of them at all
that you're like, oh, that's notvery good.
You know, in all the ones we'vehad, we maybe have had one
maybe, but I can't even rememberit if we did.

Speaker 3 (52:36):
Right, well, and I think if I'm not mistaken you
can correct me if I'm wrong butwe've focused on a lot of the
darker ones.
But I think at the brewerydidn't they have.

Speaker 1 (52:48):
Oh, some that were ipas.
Oh yeah, they've got, so theyhad a whole different one.

Speaker 3 (52:51):
So it's not.
Don't be afraid, I mean if yougo to the brewery.

Speaker 2 (52:54):
You're gonna, you can you're, you can get these are
just a very small part of whatthey had to offer, and I think
it's more.

Speaker 3 (53:00):
We bought them because it was kind of more
falls on our wheelhouse right wedid.
I mean, we probably could havebought a four or six pack of the
other stuff.
Yeah, so we really our opinionsmore favored towards these,
right, and I think that you geta lot more flavor out of these.

Speaker 2 (53:13):
I'm I guess I'm biased.
I I agree 100 with you.
I think you're right, you know.
And and we do try and taste,because when we were there I did
have a couple other ones thatthat weren barrel-aged or there
were other styles, but when itcame to doing the podcast, when
we did it there, it was like man, especially when we saw that
they had that experimental bar,a little bar off by itself, and

(53:35):
we did those and we had that one.
That was what was it?
Was it 15 or 19 percent,whatever it was?
And it was good, super good,and we wanted to buy some, but
we couldn't.
Well, it was, and it was good,super good, and we wanted to buy
some, but we couldn't yeah,well, we could, but I didn't
want to pay 50 bucks for acrawler, yeah, so, but this
might be and and again.
I I honestly think for the twoof us our specialty really is

(53:55):
barrel aged, or at least stouts.
You know, the on the darkerside yep and I I definitely
think that we have a lot moreexperience and a lot more kind
of that we can say about them.

Speaker 3 (54:07):
Right, I think, because there are those people
out there that anything darkbeer they don't like right away,
or if it has that bourbon, theyget turned off by it.
But I think for us it's we likeI'm not going to say power
through it, but I think justbeing able to decipher the
different flavors.

Speaker 2 (54:23):
I think that's our specialty, right, you know,
we're not afraid of it, no, andit is funny because we know
people that we've tried to havetaste these and we've had people
that wouldn't even taste it,right, oh no, that's terrible.
It's like how do you know?

Speaker 3 (54:37):
You've never even tasted it, but I think they're
probably afraid of the flavor.

Speaker 2 (54:42):
Yeah, I think they look at it and go.
That's not name your giant beercompany.
That's not that it's got to beterrible.
No, this is where your flavorsare typically, and Boulevard is
doing a really good job.
Yeah, boulevard is definitelyone of the top ten that we've
had for barrel aging and allthat as well.
I mean, they do a good job.

(55:03):
So what are you thinking on ascore for you?
It's good you do get morebourbon flavor, but I boy, I'm
going to say a 3.4.
Okay, I do like it and I just Iguess my opinion.
I kind of wish it had a littlebit more chai tea flavor.
Oh, okay, you know what I meanJust because I'm not really

(55:25):
picking up a huge amount of it.
And I get the bourbon, which Ido appreciate.
Yep, I do wish we knew whatkind of bourbon Just you know,
because then it does make adifference.
Sure yep, but I would drink it.
You know I wouldn't, because12%.

Speaker 1 (55:41):
I wouldn't drink many of them.

Speaker 2 (55:42):
But I've had a drink of many of them but it's good.
But, like I said, I kind ofwish it had a little bit more
tea flavor.

Speaker 3 (55:47):
Right, and forgive me , boulevard.
I'm not a tea guy, so even if Iwas tasting it, I don't know if
I could tell you what it tasteslike.

Speaker 2 (55:56):
Well, that's the same with me.
I don't drink tea, but I've hadother tea chai tea, beers and
they have a distinct flavor.

Speaker 3 (56:01):
Right, and this one needs just a little bit more
Right.
So I'm going to actually put myscore right there.
Okay, I put it right behind theBaltic Porter and the Mexican
chocolate, but it's definitelynot a bad beer.
I really like the flavors and,like you said, the chai tea.
I might be tasting it, but Idon't know Because I don't
really Right.

Speaker 2 (56:22):
When you don't know for sure what it's supposed to
taste like.
Yes, but, like I said, we'vehad other.
I've had not a lot, maybe threeother ones, maybe Right, let's
just say.
And, like I said, that one fromPoint Brewing was very good,
tasted really good, very good,but in that head.
So when I tasted that you gotto kind of learn what a chai tea
should taste like.
And this one, like I said againmy opinion just needed just a

(56:45):
little bit more Right and thenit would have been really good.

Speaker 3 (56:47):
Yeah, and I think, like you mentioned before, I
think anything in that upper midthrees is still a good beer in
our way that we rank the beersYep Exactly.
It's not saying it's bad, it'sjust.
You know, these are just minortweaks.
I think we just provide our ownopinion on Yep.
I agree 100% man, man.

Speaker 2 (57:09):
So I do have one final question for you.
That's good, we have one beerleft.
Look at that.

Speaker 3 (57:11):
I kind of tied it right.
Perfectly right guy.
Yes, did you know?
I think you already knew.
Okay, boulevard is the largestcraft beer brewery in the state
of missouri I wondered, becauseit's it's pretty big right so it
is.
So I did find that out.
Um, I don't think I know therewas a lot of other small
breweries that we could havewent to over there.
Oh my gosh, we need to re-lookat that again, because there

(57:34):
were I don't even know how many.
We didn't end up going to thatday Small.
They were small, probably aboutthe same size of our downstairs
studio.

Speaker 2 (57:37):
Yeah, some of them probably were, but I think it'll
be interesting to hit a fewmore at some point.

Speaker 3 (57:42):
Yeah, I'd definitely recommend, if anybody's in the
Kansas City area, definitelyswing by there and try them.

Speaker 2 (57:47):
Definitely.
If you get a chance to go toBoulevard, do it, because it was
a really neat place.
They had good food, yep, Iremember well.

Speaker 3 (57:56):
Of course, what we ordered was kind of more
appetizer, oh right, you knowfinger, so they get other, they
get like, but they had a fewother things, I think, but it
was cool.

Speaker 2 (58:05):
I'm glad we went Right Because again we've had a
lot of different beers fromBoulevard and it lived up to its
reputation when we went there.

Speaker 3 (58:13):
Yes, All right.

Speaker 2 (58:15):
So what is the final?
The last one we have is alimited release.
Nice, okay, and this is theirEspresso Martini Stout.
Oh, all right, and this istheir Espresso Martini Stout.
Oh, all right, and this bad boyclocks in at 12%, just as high
as a chai.

Speaker 3 (58:31):
Did it say IBUs, I did not see that I don't see.
And I looked on tapped anddidn't see it either.

Speaker 2 (58:38):
Yeah, so we don't know on that, but it's a
collaboration with Oddly Correctand I believe that's a coffee,
I think.
So, yes, I think, and this ispart of their smokestack series.

Speaker 3 (58:50):
Yes, and this is a 2025 limited release, nice, so
you know what's got to be fresh.

Speaker 1 (58:55):
Yes.

Speaker 3 (58:56):
So let's see here this bold cocktail-inspired beer
martini.

Speaker 2 (59:03):
Espresso martinis.
I've seen those before.

Speaker 3 (59:05):
Is an imperial wheated stout.
Wheated, wheated With espresso,capturing the indulgent vibes
of a well-shaken espressomartini.
Whether you're winding downafter dinner or kicking off a
lazy Saturday brunch, this beeris your perfect companion.
Wow, crafted in partnershipwith our friends at Oddly

(59:28):
Correct, one of Kansas City'sbeloved coffee roasters, okay,
yep, espresso Martini Stoutcombines Boulevard's brewing
ingenuity with Oddly Correct'scoffee expertise.
Let's dive into how thiscollabor oh, okay.

Speaker 2 (59:44):
So they're going to tell us how it came to life.

Speaker 3 (59:46):
Right, that's fine, okay.
So they're going to tell us howit came to life.
Right, that's fine, all right.
So, oh, wait a minute.

Speaker 2 (59:49):
Cheers to late nights , early mornings and everything
in between.
Well, there you go there you go, cheers.

Speaker 3 (59:55):
This is our last one.
There you go, and it's a darkone, so you know I can smell the
coffee in it.
This is strong.
Oh, there's some coffee.
There's coffee, there's coffeethere.

Speaker 2 (01:00:13):
Boy, you can taste the coffee in that, wow, but
it's not.
It's on the verge of being likeyou're chewing on wet coffee
grounds.
It is like right there it'sright there, but it doesn't
quite go over.
But it's boy, it's got theflavor to it.

Speaker 3 (01:00:27):
Oh, it says milk stout with espresso.

Speaker 2 (01:00:30):
We did imperial milk stout.

Speaker 3 (01:00:31):
But it didn't say that in the online, but it says
here on the label wheatedimperial milk stout.
I don't taste much of the wheatstyle.
Well, like I said wheated.

Speaker 2 (01:00:41):
I don't know, Brian, if you can let us know, I don't
know.

Speaker 1 (01:00:43):
We'd have to, brian, if you can let us know?

Speaker 2 (01:00:44):
When it says weeded, what does that mean In a milk
stout?

Speaker 3 (01:00:46):
In a milk stout.

Speaker 2 (01:00:47):
you know it's got lactose in it, so it is a little
smoother mouthfeel, right, I dogive it that.
But boy, that espresso jumpsout.
That jumps out at you.

Speaker 3 (01:00:55):
There is some flavor there.
If you like coffee, there isflavor galore your wheelhouse.

Speaker 2 (01:01:02):
And again, I don't taste 12%.

Speaker 3 (01:01:04):
No, and I don't know how they got to 12%, because
it's not barrel-aged.

Speaker 2 (01:01:07):
No, yeah, you're right, they must have jacked her
up somehow.

Speaker 3 (01:01:12):
Wow, this has got some flavor.

Speaker 2 (01:01:14):
This has flavor.
What's on the label is in thebottle.

Speaker 3 (01:01:18):
Of all these.
So far, this has probably gotthe most flavor of all of them.

Speaker 2 (01:01:22):
Boy, yeah, that's kind of impressive that way, all
of them Boy.
Yeah, that's kind of impressivethat way.

Speaker 3 (01:01:25):
This is almost like taking one of those little shot
glasses of espresso.

Speaker 2 (01:01:30):
Yeah, great, now we're going to be up all night.
Great, all right.
Wow, do you want to start off?
What are you thinking?
I think it's pretty good.
You know I'm not a coffee guy.
Yep, unless it's in a stout,and this it's in a stout and
this it's on that verge of beingtoo much, but it does not.
To me, it does not cross thatline.
I think the milk start milkstart probably knocks it down.

(01:01:52):
Yep you know that smooths itout a little bit it's like
putting milk in your coffee yes,man, I'm gonna go 3.9.

Speaker 3 (01:02:00):
I I think this is good now no, you're gonna say
this is the best of the day,yeah.

Speaker 2 (01:02:05):
Well, I can't See.

Speaker 1 (01:02:09):
I can't do that.
I can't do that.

Speaker 2 (01:02:11):
You put yourself on the corner there I can't do that
, right, okay, I'm going to go.
Oh man See, okay, change thisone.
Okay, put that to an eight, andthen we'll do a 3.7 for this
one.
All right, to an eight, andthen we'll do a 3.7 for this one
, because I do like that onebetter than this one.

Speaker 3 (01:02:29):
Mexican chocolate yeah, oh, no, no, no.
Oh, I was gonna save that okaybut, yes, all right, that's yeah
.

Speaker 2 (01:02:33):
Um, again, like I said I, this is this is good, uh
, for a coffee beer, right, thatyou don't like much coffee,
right, this is pretty good,right, and like I said I, I
think boulevard, they nailed it.
You know, I've not had, uh,I've seen them, like on cruise
ships and stuff.
I've never had an espressomartini because I'm not a

(01:02:55):
martini guy, right, um, maybewhen next time I go on a cruise
I'll have to try one, but thisis good, yeah so so I have had
several martinis, so I would.

Speaker 3 (01:03:04):
That's because you're more hoity-toity than I am.
I did actually go to a martinibar.

Speaker 2 (01:03:09):
Oh, there you go.

Speaker 3 (01:03:11):
So I would recommend, if you've never had a martini,
give it a whirl.
Only because of the flavorvariety.
It's so wide, it's wider thanany craft beer, almost the
flavors you can get.
Okay.
So if you haven't had one, justgive one a whirl.
The only caution is they'realmost always all liquor, yeah,
yeah.

Speaker 2 (01:03:27):
So actually I have had I apologize to cut you off.
I have had a restaurant.
We were in La Crosse and I hada restaurant and they have like
a martini list and I had one, Ihad two there.
And they're very chocolatey.

Speaker 3 (01:03:39):
Oh, but the same thing it's all booze.
So, you didn't have the onelike James Bond shaken, not
stirred.

Speaker 2 (01:03:44):
Yeah, I don't know how they did it.
I didn't ask them that.

Speaker 3 (01:03:47):
but yeah, ah, very good.
So I think so.
Am I actually going to put thisin at a 3.5?
Okay, I'd like it, but for methat espresso is.
It's not putting me out.
I think it's just really,really strong and I would say
you just have to.
If you don't like coffee, thisis not one you're going to like
at all.
You have to be ready, for thisis the ultimate coffee and

(01:04:09):
cigarettes beer.

Speaker 2 (01:04:10):
Can I say right now that the more I'm drinking it,
the more that is building up?

Speaker 3 (01:04:14):

Speaker 2 (01:04:16):
As far as that goes.

Speaker 3 (01:04:17):
So I'm just rethinking my whole thing here
Strategy, yeah, you're right.

Speaker 2 (01:04:23):
The more I drink it, the more strong that espresso
flavor comes through.

Speaker 3 (01:04:28):
Continue, I'm going to figure out my final final
score yeah, so I mean I like it.
I mean, and kudos to Boulevardfor trying something different,
because I don't think I've everhad anything with this strong of
coffee flavor.
And they did a goodcollaboration.
But I think I'm going to gowith 3.5 and keep it right in
there.
I don't think you can changemuch, but I think it's still

(01:04:48):
pretty good.

Speaker 2 (01:04:48):
Yeah, I'm changing mine to a 3.5 just because that
espresso and you're 100% right,jim the more I drank Is it sad
here?
And warmed up a little more,that espresso flavor really was
kicking up, yes, so it's likewhew Again, the only time I
drink coffee is in a stout andthe flavor of this is good, but

(01:05:11):
it continues to build Right.

Speaker 3 (01:05:13):
You know what I mean and it's like boy, I just you
know what I mean, I know.

Speaker 2 (01:05:17):
Yeah, so I'm locking in at a 3.5.

Speaker 3 (01:05:20):
There you go.

Speaker 2 (01:05:22):
So we finished our seven.
I mean, this has been a verygood podcast, very good session,
considering we had to try toease you back in after your
illness.
Do you want to start off?

Speaker 3 (01:05:34):
So kudos to Boulevard 100%.
They did not disappoint nothey're doing a great job, so
any of my scores are not a knockon anything that they're
brewing.
They're doing a good job.
Keep it up.
I mean, I think the only thingsthat we've said are our
opinions on maybe how you couldtweak it to make it even better,
but I think my favorite was theBaltic Porter.

(01:05:55):
I like that red wine BecauseI've never had a beer where I
could sip it and taste red wineand take a little bigger gulp
and take a bourbon.
I've never had that, so it kindof intrigues me.
Was it the best I've ever had?
No, but I don't think I've everhad a beer where you get two
different distinct flavors likethat.
So that's kind of why I putthat one at the top of my list.
Um, and then I like thatmexican chocolate boy.

(01:06:16):
That was.
It's not chocolate, but it'szoccolate yes, yeah was very
good too.
I mean the, the spices, thechilies, the chocolate, all
mixed very, very good too.
I mean the spices, the chilies,the chocolate, all mixed very,
very good together.
Yep, kudos to that one.
And then maybe my third one wasthat chai.
Even though I don't know whatchai tastes like, I think it
still tasted good, yep.
So I mean gosh, this was a veryhard category because they all

(01:06:39):
tasted so good.

Speaker 2 (01:06:39):
Right, yeah, you know , for myself, I think my number
one was the Mexican one.
Okay, yeah, I really liked howthe cinnamon and all those
flavors, the chilies.
I kind of wish it had a littlebit more bite to it, but it was
still very good.
I agree that Baltic Porter wasvery intriguing and I've never

(01:07:00):
had a beer where you sip it andit tastes like one thing and you
take a little bit bigger tasteand it tastes like something
totally different.
Right, Totally blew my mind.
I mean, I've never tastedsomething like that before.
And then the third one for mewas that espresso martini, just
above the chai.
Okay, but like you said, themore I tasted it, then the
coffee flavor got stronger andstronger.

(01:07:22):
So if we wait for five minutesit might change again.
I don't know.
But again, I do think that allof these beers were really good
and they were honestly.
The first two were totallyoutside of these.
The rest of them are kind ofsimilar category, where the
first two were definitelydifferent and they were still
very good.
So again the dark truth.

(01:07:42):
I wish if they put it in abarrel.
I'd love to try it and see whatthat comes up.
So yeah, boulevard isdefinitely a very good brewery.
If you've never tried aBoulevard beer, try them.

Speaker 3 (01:07:54):
Or if you're in, Kansas City, stop by or, if
you're in Kansas City, area goyes.

Speaker 1 (01:07:57):
You know, tell them, we sent you.
You know not that that'll getyou anything but Give it a whirl
.

Speaker 3 (01:08:03):
Give it a whirl.

Speaker 2 (01:08:04):
I mean, it was impressive and these are good,
yes.

Speaker 3 (01:08:07):
No doubt.
I mean I'm glad we had this.
We did seven beers rather thanthe normal six, but I think it
was worth it to add all that wehad for extra ones.
So now we've got a completeboulevard podcast together.
So that was really good.

Speaker 2 (01:08:19):
Yep, exactly so awesome, man.
Well, I'm glad you're feelingbetter.
Yes, you know, back in thesaddle, so to speak.
Yeah, next week we'll havesomething else.
We've got to figure that outyet.
Oh, and.

Speaker 3 (01:08:29):
I think one of the things we got what's coming up
in a couple weeks.

Speaker 2 (01:08:32):
We have Between the Bluffs coming up in two weeks,
so hopefully people can go outand check that out too.
I'm thinking, I'm hoping knockon wood that we're going to try
and do An on location.

Speaker 1 (01:08:44):
Well.

Speaker 2 (01:08:44):
I'm going to try and do because we have Taster's Eve.

Speaker 1 (01:08:48):
Oh right, I'm going to try and have us rate some
beers that night.

Speaker 2 (01:08:51):
Oh, gotcha, and again , it'll be on location, so the
sound might not be quite as good, but we're going to try and do
that.
Maybe Saturday morning we'lltry and do something from 608,
because I believe they'reintroducing another beer.
Try morning we'll try and dosomething from 608, because I I
believe they're introducinganother beer.
Try something there.
And then at the, the festitself, my goal is I want us to

(01:09:12):
try and do something there.
To try and you know, becausewe've had wrap-up shows before,
but I think it would be a littlemore appropriate, so to speak,
if we could talk about as we'retasting them.
Oh right, you know what I mean.
So I think we're going to tryand do that as well, so we could
get, hopefully, knock on wood,we could do like three episodes
in a couple weeks.
There you go For people to kindof experience the whole thing.
There you go.

(01:09:32):
So, yeah, that's going to becool.
There's a lot of breweriescoming, you know, and they've
got a lot of beers that we'vegot to try.
Hopefully they'll have somemore 10 percenters or better.
There you go, hopefully.

Speaker 3 (01:09:46):
Well and hopefully you know, with microphones, the
only limitation being able totalk to the person behind it to
get a little bit of insight fromthem.

Speaker 2 (01:09:54):
And the nice thing is we always for the Between the
Bluffs we do the VIP ticket sowe get in two hours early, Right
.
So hopefully that's what I washoping we could actually kind of
talk to a few of the brewers,the representatives there, Right
, and just find out what theybrought, what they would
recommend, and then try them.

Speaker 3 (01:10:12):
Yes, you know.
So that's my goal, that's whatI want to do, perfect.
So.

Speaker 2 (01:10:16):
I think that'd be a good thing.
And then, yeah, you never know,Because for some reason we seem
to bring extra beers with usand try them.
Right, because we've got apretty good group together.

Speaker 3 (01:10:25):
Right, and yeah, well , that'll be fun.
Hopefully the weathercooperates.
Yes, hopefully it's not snowing, right, because you never know
this time of year what you'regoing to get you never know.

Speaker 2 (01:10:35):
Well, awesome.
Ladies and gentlemen, thank youfor listening to this Boulevard
Broadcast Broadcast.
Yes, there you go, boulevard.
If you're listening, we'relooking for pro staff.
We'd love to try and let us knowon that dark truth if you got
that in the barrel somewherebecause we want to try.
We would try it.
So awesome, jim, thank you foruh kind of getting over your
illness and uh saying you'dpartake again.

(01:10:57):
You know, I knew I couldn'tkeep you down.
I wouldn't keep you down, thereyou go.
So awesome, still trying, thereyou go.
So hey, ladies and gentlemen,thank you for listening.
Like we always say, we hopeyour campfire is always warm and
your beers are always cold.

Speaker 3 (01:11:09):
See you, take it easy Bye.

Speaker 1 (01:11:11):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review.

Speaker 2 (01:11:17):
Please feel free to send us a message at
northwoodsbeerguy at gmailcom.

Speaker 1 (01:11:21):
You can also find us on Facebook, twitter and
Instagram If you're on untapped.

Speaker 2 (01:11:25):
Look up Northwoods Beer Guy and send a front
request.

Speaker 1 (01:11:32):
Until next week.
I hope all your campfires arewarm and all your beer is cold.

All Episodes

Ep 108 - Sip, Discuss, Repeat: Two Beer Guys and Seven Boulevard Brews

Episode Transcript

Popular Podcasts

Stuff You Should Know

Dateline NBC

On Purpose with Jay Shetty

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Ep 108 - Sip, Discuss, Repeat: Two Beer Guys and Seven Boulevard Brews