May 9, 2025 • 46 mins
Ever wonder if those ready-to-drink cocktails are actually worth your time? This episode takes you on a journey through five different canned cocktails that might change how you stock your cooler this summer.
Mike (fighting through a springtime bug) and Suzy start by revisiting their experience at Between the Bluffs beer festival, highlighting their discovery of Meaningful Brewing—a 100% gluten-free beer line from O'so Brewing that impressed even their celiac-affected friend. After sharing stories about their Kentucky Derby gathering (complete with mint julep bourbon) and the fascinating lineage of this year's winner, they dive into the main event.
The cocktail showdown features three offerings from Leinenkugel's partnership with Central Standard Craft Distillery—Cherry Vodka Lemonade, Brandy Old-Fashioned, and Bourbon Old-Fashioned—alongside Crown Royal's Peach Whiskey Lemonade and Welch's Vodka Cranberry. What unfolds is a surprisingly definitive ranking with the Brandy Old-Fashioned emerging as the clear champion, capturing the unique Wisconsin supper club experience in aluminum form.
Between sips, Mike and Susie share fascinating glimpses into Wisconsin drinking culture, from the state's distinctive approach to Old-Fashioned's (with brandy and a splash of soda—heresy elsewhere) to legendary supper clubs like the Monkey's Roost, where the bartender has crafted tens of thousands of perfect cocktails over 40 years. They even detour into Wisconsin's cranberry country and the explosive growth of Warren's Cranberry Festival from 30 vendors to over 3,000.
Whether you're a cocktail enthusiast or simply looking for convenient alternatives to beer this summer, this episode offers practical insights, honest assessments, and a generous pour of Northwoods charm. Which canned cocktail will become your go-to? There's only one way to find out.
Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:30):
Hey, ladies and gentlemen, welcome back to the
Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and, as you can tell,
I believe that I caught a bug,or I caught allergies, but I'm
thinking it's a springtime bug.
So I apologize up front for myvoice, but today I am being
joined once again by my lovelywife, susie.
Speaker 3 (00:51):
Hello there.
Speaker 2 (00:52):
How's it going today?
Good, that's good.
So today, well, first off, Iwant to kind of go back Now last
week's podcast.
We had recorded some at Betweenthe Bluffs and we had talked
about 10 breweries in particular.
You know, one thing that Iforgot to mention is that, oh so
, brewing has come out withtheir own line of gluten-free
(01:12):
beers, and a friend of ours islike uh, what do you?
Speaker 3 (01:15):
she's got celiac disease, which is a crazy um
gluten intolerance, and she getsany gluten and it could send
her to the hospital.
So we have to be very carefulwhen eating out, and especially
when we enjoy a beverage or two.
Speaker 2 (01:31):
Yeah, and so I remember the guy at the at Oso's
booth made a special point topoint out that these I think
there was three of them, yeah,there was three that they were
gluten-free and then the ones onthe other side of the table
were their normal ones and itwas oh, what was the name of it?
Meaningful?
I'll look it up.
Anyway, they had a like a lageror like a dark lager, an IPA
(01:54):
and a sour, and it was kind offunny to me because the first
thing that Noelle said was whenshe took a drink.
She was like oh my gosh, thistastes like beer, you know,
because they don't use sorghumin it, they use something else,
and I can't remember what theysaid that that was.
I don't know if you remember ornot, but they said it wasn't
sorghum and because that's whatmost other companies use in a
gluten-free beer and it changesthe flavor.
(02:15):
And so, anyway, long storyshort, she enjoyed it.
We had to go to the grocerystore in La Crosse the next day
and I'm not exactly sure howmany four-packs she bought, but
she cleaned them out of thatlager, and I think she bought
three four-packs of the IPA aswell.
Speaker 3 (02:31):
Yeah, and interesting that they branded it
differently than their normalbeer.
So it doesn't indicate thatit's made by Oso.
It's a different brand becausethey wanted to make sure that
they separated the gluten-freefrom their normal beer.
So just kind of interestingthat their marketing, I guess
process and how they are doingthat.
Speaker 2 (02:51):
Was there any things that you tried there that you
thought really stood out to youthat we didn't cover last week?
Speaker 3 (02:59):
There was a power.
It was like a zero calorie,zero carbonated.
What was it called?
Speaker 2 (03:07):
Was that the one that had the coconut water in it?
Speaker 3 (03:08):
Yeah, it was made from coconut water.
Speaker 2 (03:11):
It was good, I was impressed and it's available at
Quick Trips.
Speaker 3 (03:14):
Looks like it's in a Gatorade bottle.
Speaker 1 (03:16):
Yes.
Speaker 3 (03:17):
But it was very refreshing, something that you
could definitely, and, if Iremember, it was 5% ABV.
Speaker 2 (03:21):
I believe, yep, that you could definitely and if I
remember it was 5% ABV.
Speaker 3 (03:24):
I believe, yep, they had a lemon lime and a I think
it was a tangerine, mangotangerine or something.
Speaker 2 (03:31):
I forgot about that one.
Speaker 3 (03:32):
Yeah, that was interesting.
That was really good too.
Speaker 2 (03:34):
So there's some interesting things that are
coming out.
Speaking of that, this weekwe've got some things that we
picked up and I know, susie,you're probably thinking I can
do, you know, taste more thanjust cocktails in a can, but
these ones seemed kind ofinteresting to me, especially
since they were made by.
Three of them were made byLeinenkugels.
I never even realized that theyhad these until basically a
(03:56):
couple of days ago, and onceagain, quick Trip had them.
So it was.
It was, I guess, a good thingthat way.
What else have we had going on?
Oh, we got the camper open.
Speaker 3 (04:07):
Yes, got the camper open, did a little.
It was the Derby last week, sowe did a little Derby party Part
.
Took in a little of some mintjulep, bourbon Bourbon yeah, not
the actual mint julep cocktail,but mint julep flavored bourbon
by Old Forester.
Speaker 2 (04:23):
Old Forester, yeah, which was good, because the last
couple years we've, and I don'tknow if I made them right or
not.
I've never had an actual mintjulep to know what they are
supposed to taste like.
But you know, we made them inthe past.
People drank them but again Idon't know if they were too
sweet or not.
I don't know because I've neveractually had a legitimate one.
So it was just seemed wayeasier to have this bourbon that
(04:44):
was mint julep flavored.
Speaker 3 (04:45):
So yeah, we had.
I think the first time that wegot interested as a couple in
watching for the Triple Crownwas when I think it was American
Pharaoh when it was going forthe Triple Crown because there
hadn't been one for years.
And we had taken a little roadtrip to a little vacation spot
(05:05):
north of where we live and endedat a little pub where we had
lunch and then watched the racethere and it was kind of neat
because there were a lot ofpeople that were tuned to the TV
as well.
And it was kind of neat towitness that in a different
setting and very cool.
But this last derby I thoughtwas cool.
(05:27):
One of the interesting factswas that every horse that was in
the field was a directdescendant of secretariat that's
, that's pretty crazy and theone that won it sovereignty was
actually descendant of not onlysecretariat but Affirmed.
And there was another one.
There was like three Derbywinners that were in the lineage
(05:50):
there, so that's kind of cool.
Speaker 2 (05:52):
So he's probably set yeah pretty set.
Speaker 3 (05:55):
Yeah, and I'm sure it was because we talked about it
so much, but I have all sorts offeeds on my phone now that are
talking about Secretariat andthe different race winners and
it's kind of neat to kind of getsome history and some back
history on.
You know the horses that havewon in the past and it's just,
you know, like Secretariat neverthe records that he set in the
(06:20):
three races will probably neverbe broken.
Speaker 2 (06:23):
I mean it's just crazy.
Speaker 3 (06:24):
I mean, he was the GOAT.
Speaker 2 (06:25):
He was yeah.
Speaker 3 (06:27):
And I think I had heard at one time, wasn't his
heart like extremely large for?
Speaker 2 (06:32):
a normal horse or something like that.
I think so, something like that, you know.
So it's pretty crazy.
But you know, and it's funnybecause, like you said, the
Derby it seems like there's alot more people are real
interested in watching that one.
But then, like when the, Idon't know if the Preakness is
next, or I think it's thePreakness.
Preakness and then the Belmont,but it doesn't seem like you
know, you don't have the pompand circumstance like you do for
(06:54):
the Derby.
Speaker 3 (06:55):
Well, it's because of the hats?
Yeah, I think so.
We always have a little hatparty too at the camper, and
everybody wears their favorite.
Speaker 2 (07:02):
Well it's not just us , but I mean, you know every
place.
You don't hear of people havingoh, let's have a Preakness
party, Right?
You know what I mean.
Speaker 1 (07:11):
It's always, let's have a Derby party.
Well, I think that's becauseit's, you know, the first race
of the year.
Speaker 3 (07:14):
Yeah, so yeah it was a muddy one this year.
Oh yeah it.
The horse goes to the winner'scircle.
They're actually hosing themoff before they get to the
winner's circle.
Speaker 2 (07:24):
That was kind of weird it was funny, because when
you showed me that one picture,he was just covered and I
thought how in the world?
Did he not get it in his eyes?
Speaker 3 (07:32):
you know, it was just , it was wild yeah, the jockey
had goggles, but not the horse.
Not the horse that was wild.
Speaker 2 (07:39):
So yeah, you know it was.
Uh, it was good.
So, yep, it's alwaysinteresting to me when you open
up the camper or close down, butwhen you open up, there's a lot
of work.
There's a lot of work, so youalways got to come home and
recuperate from going up to thecamper to have fun, because you
had to work your tail off to getit ready for the rest of the
summer.
So that's kind of where we'reat there.
Speaker 3 (08:00):
Yeah, we worked ourself up to a thirst but
unfortunately had to get on theroad so we couldn't even partake
.
So we waited until today.
Speaker 2 (08:10):
Yes, there you go.
Well, yeah, so I guess let'stalk about these cocktails in a
can.
So, like I said, I neverrealized that Lion and Kugel's
had a line of these, and we justsaw that they came out with
another one, but that's not outin the stores yet, so that we
have the first three and theysound interesting.
(08:31):
Now they're based on drinks.
So the first one that and nowthis is by it's with central
standard is the name, and Idon't know if you hear that, but
our kitty is deciding she'sgoing to crawl around in the bar
, so if you hear some crashing,you'll know what it is.
This one, the first one we have, is their Cherry Vodka Lemonade
(08:52):
, and it's a ready-to-drinkcocktail.
Now I think it's vodka-basedit's vodka-based.
But I was going to say I thinkit's sure they have the writing
on there so small you can't.
Speaker 3 (09:05):
I think these on there so small you can't.
I think it's these are probablyfive percent is typically so.
It has a like a proof on it.
Yes, um, it says 16 proof oh,that'd be eight percent eight
percent, eight percent by volume, vodka with real lemon and door
county cherry juice there yougo ready to drink cocktail so I
don't know if they're.
Speaker 2 (09:23):
I was going to see if I could get some information on
it, but we'll skip it and justgo right to.
I guess it is a little bit of areddish tinge.
I was thinking with cherryjuice it might be a lot more red
, but it's kind of a pinkish,kind of pinky.
Ooh, that smells like cherry.
Speaker 3 (09:39):
Oh, it does it kind of smells like a kitty cocktail.
Speaker 2 (09:42):
There you go.
I was trying to think what doesthat smell like?
Like cherry juice, yeah, oh,it's very cherry.
A lot of cherry.
Speaker 3 (09:49):
I can taste the vodka as well.
It's a little flat for me.
Speaker 2 (09:52):
I would agree.
It seems like I definitely getthe cherry, the lemonade's a
little bit.
I don't know if I get rid ofthe lemonade flavor.
Do you waiting for the bubbles?
Speaker 3 (10:11):
You know what I mean, mm-hmm.
Speaker 2 (10:12):
Because a lot of the other ones we've had are more
carbonated.
Speaker 3 (10:14):
Yeah, Well, I mean it poured carbonated.
Yeah, I mean there was a lot ofbubbles when it came out.
There was a head on it.
Speaker 2 (10:20):
And when you look at it, you can see the bubbles
coming up from the bottom, butthere's not a lot of carbonation
to it, mm-hmm.
Speaker 3 (10:28):
I wouldn't say I would drink a lot of these.
Speaker 2 (10:31):
I would agree.
Speaker 3 (10:34):
A little bitter on the end.
Yep, almost like a cherry pit.
Kind of yeah, kind of yeah.
Speaker 2 (10:40):
I was going to say at first.
I was going to say well, youknow, if it's hot out and on a
cold day, I don't necessarilyknow if I would reach for one of
these if it was in the coolerper se.
I mean, it's not offensive ornothing, but it just kind of
leaves you wanting a little bitsomething more, you know.
So it's not bad, but I guess Ithink I don't think it'd be my
first choice right now.
Speaker 3 (11:01):
Even though it is the first one Right right.
It's number one right now.
It is right now.
Speaker 2 (11:06):
So you know our score from zero to five by a tenth of
a point.
What do you think for this one?
Speaker 3 (11:12):
I don't know the more I drink it.
It's not as bad as the firstcouple tastes.
I might do like a 2.1.
Speaker 2 (11:19):
Okay, I was going to say I'm at like a 2.3 is what I
was thinking, a little belowaverage, but you're right, and
we're doing taster glasses, soit's not a huge amount.
But the closer to the bottom Igot, it did improve a little bit
.
But again, I guess it.
To me it just seems like it wasmissing something Like I don't
know if it's the, if it wouldhave been a little bit more
(11:41):
carbonated or not, I don't know,but it's just that's my opinion
.
It just seemed like it was alittle bit lacking.
I did enjoy the.
I mean, I like cherry flavorand you could definitely taste
the cherry.
But yeah, I guess that's.
Speaker 3 (11:53):
Yeah, I would say it's.
I think it may be the lemonadethat's given it a little bit of
the funk taste.
Speaker 2 (11:59):
Could be because I didn't taste, or, you know, pick
up much of a lemonade flavor,though that's the sad part.
I wonder if we should haverolled it.
Speaker 3 (12:06):
Yeah we'll try the next one and do that it could be
.
Speaker 2 (12:10):
I don't know that it could be, I don't know now.
Um, yeah, it's because we'vehad, you know, everybody's had,
like vodka lemonade before andall that.
Maybe not cherry, but, um, Iwas just expecting to have more
of a lemonade flavor to behonest I thought the cherry
would be the secondary flavor.
Speaker 3 (12:28):
Yeah, I mean the cherry smell I think was more
prevalent than the actual taste.
I mean I like the smell betterthan I like the taste of the
cherry.
I'm not a huge cherry personbut like the fruit I would pass
in a line.
I mean I wouldn't eat like rawcherries.
Speaker 1 (12:45):
Right.
Speaker 3 (12:46):
However, kitty cocktails.
Speaker 1 (12:49):
Well, that's different.
Dirty Shirley's.
Speaker 3 (12:52):
Yes, I could definitely do that Our daughter.
When she was little, she usedto call them Mary Moo Cows.
Yeah, I don't know why or whereshe got them from, where she
got them from or whatever.
Speaker 2 (13:03):
Yep, so that was always.
Did I have a Mary Moo Cow?
That was always funny, mm-hmm,so too much fun.
Well, before we have the secondone, a little bit of a story
and it also involves ourdaughter.
So the next two are actually avariation of an old-fashioned
and apparently in Wisconsin isthe only state in the union that
(13:26):
has like mix in anold-fashioned apparently.
Speaker 3 (13:30):
It doesn't mix.
Speaker 2 (13:31):
The rest of them are just straight booze Are straight
booze or like booze andvermouth or booze and bitters or
whatever, and we I can'tremember if it was The- first
one we had was Empyrean Rightyeah.
And she had ordered one, andshe took that first sip and she
was like I think I need a popshe goes uh, dad taste this, and
I'm like, okay, and I taste it.
(13:51):
I'm like, yeah, she's likewhat's wrong with?
Speaker 3 (13:54):
it.
Speaker 2 (13:54):
And I go that's how other places make it that
there's no soda.
Speaker 3 (13:59):
It's more like a Manhattan versus a.
Speaker 2 (14:02):
So it was funny.
And then in Missouri they dothe same thing, yep, so she had
one someplace and said that shehad to.
Whoever made the bartender gavelike a can of pop with it or
something, because she was like,oh, thank you.
So it was just kind of funnythat I guess you know, being in
Wisconsin, you just figuredthat's how everybody makes them,
you know.
But apparently not so kind ofinteresting.
(14:23):
So the next one now I supposewe can do this one.
So the next one, like I said,is an old-fashioned, but this is
a brandy old-fashioned.
Now you were able to read thedeets on the first one, and this
is the same.
Speaker 3 (14:38):
It's 8%, 16 proof, old-fashioned, made with North
Wisconsin brandy, whatever thatmeans.
Yeah, you know, brandy, I think, is more of a Midwest, northern
Midwest thing, though, becauseI know when we like to cruise
and they don't really have, youknow, they'll have like cognac
(14:59):
or and that's like a aged orcognac.
Speaker 1 (15:01):
I've never had that.
I don't know what that's evenlike.
Speaker 2 (15:03):
Isn't cognac like a type of brandy or something?
I've heard it's kind of a shirttail relation to almost to a
wine.
Oh, but I don't know, I'venever actually had cognac.
But yeah, you don't find asmany brandies around as you do
bourbons.
Now this one is more red.
I guess you could say it's acolor of an old-fashioned.
Speaker 3 (15:25):
Oh, it smells like an old-fashioned.
Speaker 2 (15:27):
Oh wow, it smells, really good.
All right, I hope I'm notdisappointing.
Speaker 3 (15:31):
I hope, I hope, I hope.
Speaker 2 (15:34):
So let's give this a shot.
That doesn't taste bad.
That's not bad.
That's good, that is not bad.
That is better than the vodkalemonade one.
Speaker 3 (15:41):
Yeah, for sure.
Speaker 2 (15:42):
Wow, I taste the orange, I taste the cherry, you
get the cherry, but that orange,I think, overpowers it a little
bit.
Speaker 3 (15:50):
Yeah.
Speaker 2 (15:50):
So that's again like a secondary flavor almost.
Speaker 3 (15:53):
That's kind of a if people like whiskey, old
fashions.
One of the popular ones now isthat Jameson Orange using.
Jameson Orange to make an oldfashion.
Speaker 2 (16:06):
So Jameson, like the Irish whiskey, yeah, the Irish
whiskey, yep, Huh, mm-hmm,because of the orange, I suppose
.
It gives it that little more ofa punch Interesting.
Speaker 3 (16:13):
This is good.
I would drink more than one ofthese.
Speaker 2 (16:16):
This is yeah, and we're not drinking them on ice.
No.
Speaker 3 (16:19):
Which we're just drinking them straight, which?
Speaker 2 (16:21):
You know, on the aftertaste I definitely get the
orange.
Speaker 3 (16:24):
Yeah, you know what I mean.
Speaker 2 (16:27):
And it's a good orange.
Speaker 3 (16:30):
It's not, you know yeah.
Speaker 2 (16:32):
Wow, that is wild.
Very good Score-wise on thisone.
I like this.
I think I'm going to go like athree.
Speaker 3 (16:38):
Oh, I would definitely go three, three, two,
yeah, I think this is.
I'm not a big brandy drinkerbecause I had an episode one
time with brandy.
We won't go into that.
Speaker 2 (16:46):
No.
Speaker 3 (16:46):
But I don't drink a lot of brandy.
If I have an old-fashioned, I'ma Southern Comfort or a Bourbon
old-fashioned person versus theBrandy.
Speaker 2 (16:57):
Yep Boy, if you're ever in the, is it the Melrose
area in Wisconsin?
There's a little restaurant outin the middle of nowhere.
It's called the Monkey's Roost.
Speaker 3 (17:08):
The Monkey's Roost.
It's been there forever.
Speaker 2 (17:09):
Yep and the gentleman that owns it.
Speaker 3 (17:11):
Well, his name is Kevin.
Speaker 2 (17:14):
Kevin, yes's the bartender.
I mean I think every time we'veever been there he's been
bartending.
He makes probably the mostamazing old fashioned.
And it was funny one time wewere talking.
The story starts out inNorthern Wisconsin.
We were talking to a youngerguy that was working at a resort
and we asked him how many oldfashions he's made.
And he said, well, in fiveyears I've made about 50,000.
(17:34):
And I thought, man, that's alot of old fashions.
And then we were at themonkey's roost and we talked to
Kevin and I go how many, youknow?
I was telling him that storyand I go how many, how many do
you think you've made?
And he goes well, first off,I've been doing this for 40
years.
I don't know how many he makeswhen we're just sitting there
(18:00):
waiting for a table or whatever.
I mean everybody gets oldfashions there and it's kind of
an old fat time supper club kindof thing.
Speaker 3 (18:07):
Very, very typical Wisconsin supper club where you
walk in and there's a bar that'sdimly lit and you get your
before dinner drink and put yourname in for a table and they
have a nice little salad bar,have a great fish fry fry, they
have one of the best seafoodplatters ever yeah, that's um
and they actually have germanheritage and used to have quite
(18:30):
a bit on their german menu.
But I believe now you, if youcall ahead, you can get some oh,
you can get some things, butthey used to have like pork
hocks and sauerkraut anddifferent kinds of schnitzels.
Speaker 2 (18:40):
And.
Speaker 3 (18:41):
German potato salad, that kind of thing.
Speaker 2 (18:43):
Yeah.
Speaker 3 (18:43):
Yeah, very good, very typical Wisconsin supper club.
Speaker 2 (18:47):
Oh, yes, yeah, Very much so.
But like I said, boy, you wanta good old-fashioned, go there.
Speaker 3 (18:53):
And one of his trademarks was always to give.
I think back in the day I canremember my dad's been dead for
you know 35 years we would goand they would.
When they gave change I thinkthe old fashions might have been
like $1.50 or something likethat Back in the day Back in the
(19:14):
day.
Speaker 1 (19:14):
And he would give you a 50 cent piece as change and
he still does that.
I think I'm sure they workbetter.
Speaker 3 (19:22):
I think the old fashions are more like $6.50 or
$7.50.
Speaker 2 (19:25):
But the change is still 50-cent pieces, so that's
pretty wild.
It's kind of their signaturedeal.
Speaker 3 (19:32):
Yeah, and they have not, other than maybe the
kitchen, I'm not sure.
But as far as the decor, it'sthe exact same as when I went
there, when I was with myparents when I was 12 years old.
Really.
Speaker 2 (19:45):
Yeah.
Speaker 3 (19:45):
And I'm going to be pushing what.
Speaker 2 (19:48):
Just slightly over 58 this year.
Yeah, yeah, interesting.
But you know there's otherrestaurants we've been to as
well.
That, yes, it's like a timewarp at times, but it's like, if
it works, why change it?
Yeah, honestly For sure.
Speaker 3 (20:04):
We have some friends that will occasionally like
during the winter, pick aSaturday in a month and do a
different supper club, liketravel a little ways to go to a
different supper club.
What was the name of the lastone you went to?
The one in?
Speaker 1 (20:19):
was it Trempealeau or ?
Speaker 2 (20:21):
Galesville, galesville Was it Galesville, or
Ettrick, or one of those?
Speaker 3 (20:25):
No, not Ettrick, it's .
Was it Wash?
It started with a W.
Speaker 2 (20:29):
Yeah, I can't remember the name of it.
Speaker 3 (20:30):
I should have wrote it down I should have.
I'll look it up.
Speaker 2 (20:42):
You know it's rather interesting and I said that to
say this.
That was a pretty goodready-to-drink cocktail.
I was impressed.
We have one more and again,this is their Linnies and their
Central Standard.
Now I think that's thedistillery that partnered with
them, I believe.
Speaker 3 (21:00):
Craft Distillery Yep.
Speaker 2 (21:02):
So the last.
Speaker 3 (21:03):
So the logo is kind of cool.
It's this guy and he's got likea Like a still or something
Like a still or something on hisback.
Speaker 2 (21:09):
Yeah it's pretty cool and we'll take a picture and
post it so you can get to see it.
This one is their bourbon, oldfashioned, so it should have a
little different flavor than theuh, the brandy.
So we'll see here how it is.
So I don't know if you're ready, or, and I'm sure, is this also
the 16 proof, correct?
Okay, and was there any?
(21:30):
old-fashioned, made with bourbonwhiskey okay, short, sweetened
to the point.
So it'll be interesting.
Because the one thing Iremember when, uh, kevin, we're
talking to kevin about it, he,he basically said you can make
an old-fashioned out of any kindof booze.
Because he was like oh yeah, Imake all sorts of them out of
scotch and out of this and outof that.
I wouldn't think you'd make itout of gin, though yeah, you
(21:51):
wouldn't think so, or tequila oranything, I don't know, but he
was just like he's probablytried, or had people ask for it,
all right.
So this one looks prettysimilar in color to the brand,
maybe a little bit darker maybe.
Ooh, you smell the BourbonSmell a little bit of a bourbon
(22:13):
smell.
A little bit of almost a deepersmell, kind of a darker smell.
Speaker 3 (22:19):
It's different.
Speaker 2 (22:20):
Definitely different Interesting.
I might have to take anothertaste of it because it's got a
different thing to it.
I don't know.
It's interesting, I don't know.
I know I've had old fashionswith bourbon before, but I'm
trying to think if they tastedlike this.
Speaker 3 (22:32):
Wasson's, wasson's Supper Club.
Oh, there you go, s-w-a-s-o-n.
And one of the cool thingsabout Wasson's is their bar has
like on the backside there aresteps and they have like little
baby Jesus chairs.
So, the bar is like thebartender's, like below you, you
(22:52):
know, and you are kind ofsitting in these chairs.
Speaker 2 (22:56):
Like an elevated yeah yeah, it's kind of cool.
Speaker 1 (22:59):
It was different.
Speaker 3 (22:59):
Yeah, I remember they used to have that in, I think
it was West Salem, at theWestview I think they used to
have a back bar like that.
I haven't been there in yearseither to see if they still have
that, but that was pretty cooland you know they always have,
you know, like the popcorn andthe games Now, so much they
don't have like the bowlinggames or the games or the.
(23:23):
Do you remember the trap shoot?
Speaker 1 (23:26):
duck game yeah.
Speaker 3 (23:27):
Yeah, they don't have those Now they have the poker
machines, pretty much Right,yeah, no, it's just a little
different.
Speaker 2 (23:33):
Yeah, this is, it's not bad.
Speaker 3 (23:35):
It's not bad, but I wonder if we had tried them in
reverse order, if it would havebeen different, different.
Speaker 2 (23:41):
Boy, because I hate to say it, but I I almost like
the brandy better.
Speaker 3 (23:44):
I like the brandy one better, almost.
It's a little bit sweeter.
Speaker 2 (23:47):
Yeah.
Speaker 3 (23:48):
I don't get as much as the orange.
Speaker 2 (23:51):
No, no, I think the bourbon might kind of knock it
down a little bit.
Yeah, Maybe I don't know, butit it has a different flavor to
it.
Again, it's not offensive oranything like that, but it's
just, it's definitely different.
And you know, I'm sure if youwere a huge bourbon and I like
bourbon, don't get me wrong, butI don't know.
Of these three, I just, I thinkthat this is my number two.
(24:13):
So for a score, what are youthinking?
Speaker 3 (24:15):
Oh, I definitely liked it better than the cherry.
Speaker 2 (24:18):
Yep.
Speaker 3 (24:20):
Maybe like a 2.7, 2.6 , 2.7.
Speaker 2 (24:22):
I was going to say a 2.6 is what I was going, a
little better than average, butI do think, like I said, of
those three, I think my order isthe brandy, then the bourbon,
then the cherry lemonade.
But that is interesting.
I'm glad that we tried themBecause, like I said, I've never
even heard of them before andit's been a while since we've
tried any kind of cocktails.
So we got two other ones thatwe're going to try as well, a
(24:45):
little different from.
They're not made by lineys oranything like that, so I'm not
exactly sure what, uh, what,they're going to be like, so
we're going to give them a whirland, uh, keep our fingers
crossed that hopefully they'redecent, are you uh?
Speaker 3 (25:00):
I'm not quite done, not quite done.
Speaker 2 (25:01):
Okay, yeah, I may have to try that brandy one
again when we're done.
Uh, so the next one we have isthe crown royal peach whiskey
whiskey, lemonade peach okay, sothis should be interesting,
because I don't.
Speaker 3 (25:15):
You're not necessarily a big I'm not a big
peach fan and I peach is okay.
Speaker 2 (25:19):
I'd rather have mango .
I guess for a flavor, but we'llsee how this is.
Speaker 3 (25:27):
So we had vodka, we had brandy, we had bourbon, and
now we're at Crown Royal.
I can smell the peach already.
Speaker 2 (25:30):
Oh, jeepers, yeah, that's a lot of peach.
Speaker 3 (25:32):
I'm not.
It's like half a foot away fromme and I can smell it.
Speaker 2 (25:35):
Ooh the peachness.
Speaker 3 (25:36):
It's definitely kind of that peach color you know,
you know what it smells likeShirley's Peach Moonshine.
Speaker 2 (25:42):
Yeah, it sure does.
I was going to say it almosthad a.
No, that's definitely peach Atfirst I was going to say like a
tangerine-y kind of smell, butno, that's peach.
Speaker 3 (25:50):
So my sister, Shirley makes a makeshift moonshine
with peaches in it and that'spretty good.
Speaker 2 (25:57):
Oh yeah, that's.
Speaker 3 (25:57):
So you took the first sip.
What is?
Speaker 2 (25:59):
it.
I took the first sip.
It's peachy, holy peach.
I was going to say Wow, that'slike biting into like it's
peachy.
Speaker 3 (26:07):
I mean it's good.
I mean, if you like peach, Ithink it's like biting into,
like a fresh peach, right.
You know, it's almost, I don'twant to Without the slurpy stuff
going down your face.
Speaker 2 (26:17):
Right, it's almost like it's more.
Speaker 3 (26:21):
I don't get a lemonade though.
Speaker 2 (26:22):
No, I don't either.
I get 100% peach.
I'm trying to think, especiallycompared to the last one, that
bourbon one, this one seems likethe taste is almost more of a
brighter, you know what I mean,more of a, I don't know.
You know what I'm trying to say, like whoa, you know, but boy,
it is peach all day long, thatis for sure.
Did we see what the percent was7% right here Yep 7%, so 14
(26:49):
proof.
So just 1% under the.
So it's in the same category,you know.
As far as ABV goes, it's notbad.
Speaker 3 (26:58):
I mean, I think this is a little better than the
bourbon old-fashioned what didyou say?
Even though I'm not a big peachfan, Right?
Speaker 2 (27:05):
right, it's good, I mean it's different.
There's a lot of peach going onthere, a lot of peach.
I think I could do one.
Maybe and I think, maybe thenit would be, I got enough peach,
I'm going to get something else?
Speaker 3 (27:15):
Does it say that it's blended Canadian whiskey, lemon
peach, lemon peach, punctuationand other natural flavors?
Speaker 2 (27:26):
I don't know if I, like you said, I don't know if I
get a lemon flavor, maybe rightafter you swallow and right
before the peach really kicks in, but that's the only spot I
could really even somewhat pickup any of a lemonade type flavor
.
Speaker 3 (27:39):
So, oh, so, this is interesting 21 plus.
It has right on the can it says21 plus, except USVI, US Virgin
Islands and Puerto Rico, whichis 18.
I didn't realize they only hadto be 18 to drink in.
Speaker 2 (27:54):
Puerto.
Speaker 3 (27:55):
Rico or the Virgin Islands.
Speaker 2 (27:56):
Interesting.
Speaker 3 (27:56):
Yeah, I learned something new today.
Yeah, see, on the side of aVirgin Islands Interesting.
Yeah, I learned something newtoday.
Speaker 2 (27:59):
See, on the side of a peach can.
Speaker 3 (28:01):
Uh-huh Drink responsibly.
Speaker 2 (28:03):
Score-wise, I do agree with you.
I think I like this one alittle bit better than that
bourbon one, Mm-hmm, I went what2.7?
On the bourbons, I'll go a 2.8.
It wasn't as good as the brandy, my opinion, but it's good.
But like I said, I just I coulddrink a can of it, I think, and
then I'd probably get peachedout a little bit.
(28:23):
I wouldn't want to drink, sitand drink this all night.
Speaker 3 (28:25):
My opinion and for not being a peach fan.
It's not offensive to me.
Speaker 2 (28:29):
Yeah, that's the part that's interesting because,
I've never had any of these andusually I'm not a big, you know,
cocktail in a can person, butwe've definitely.
This is our third episode thatwe've done some of these and
they're good.
I give them credit In a pinchyes.
Well, yeah, or whatever, butthere are times when it's like,
wow, yeah, that's not bad, youknow.
So we got one left and this oneis going to be somewhat
(28:53):
interesting.
This is made by Welch's Welch'sLike the juice people, and
right on top of the can they'regetting into the alcohol game
Yep.
Right on top of the can it sayscontains alcohol.
Speaker 3 (29:03):
And then it says what does it say?
Welch's craft cocktails readyto drink vodka, cranberry vodka
with natural flavors.
Real fruit juice, 5.9% alcoholby volume 12 fluid ounces juice,
5.9% alcohol by volume 12 lb.
Speaker 2 (29:21):
So you would think, for juice-wise Welch's should
have the advantage over allthese other ones, wouldn't?
Speaker 3 (29:25):
you Hypothetically.
Speaker 2 (29:27):
Because I mean Welch's.
That's what they were known foris fruit juice, so this is
vodka.
Cranberry did you say cranberrylemonade?
Speaker 3 (29:35):
No, just cranberry Vodka, cranberry Vodka,
cranberry.
So if you had issues with yourkidneys, See there you go, you
can tell your doctor look atthat, it's functional.
Speaker 2 (29:45):
See, not only do we entertain, but we educate.
Speaker 3 (29:47):
We educate right.
Speaker 2 (29:49):
So Susie's just reading the can Reading the can
here.
Speaker 3 (29:52):
Oh, I think they're bottled in New Berlin, wisconsin
.
Produced by Coop Beverage WorksNew Berlin, wisconsin.
Produced by Coop Beverage WorksNew Berlin, wisconsin.
Interesting yeah.
Speaker 2 (30:04):
I did not know that.
Now, this one, I did pick up atthe beer shop and they had the
cranberry and they had a grapeone, I believe.
But the last time our daughterwas home she took that one.
Speaker 3 (30:18):
She's a big fan of the juice ones yeah.
Speaker 2 (30:21):
So she tried it and she said it was very good.
So we'll see how the vodkacranberry now this one, I would
think, would be red, wouldn'tyou think I'm?
Speaker 3 (30:30):
I would think I don't know.
Pink oh, it's red, it's reallyred it is really red, so Like
cranberry juice.
And we are in cranberry country.
For those of our listeners thatare not from the Midwest,
wisconsin is a very largeproducer of cranberries.
We have a little town not farfrom here Actually, my father
(30:53):
was born in Warrens, wisconsinand they have every year in
September towards the end ofSeptember, during the cranberry
harvest, they have what's calledWarren's Cranberry Fest and
it's a craft swap meet typefestival.
They have a parade, they haveroyalty, the cranberry queen and
(31:14):
all of that and the very firstWarren's Cranberry Fest.
I remember going to.
My parents owned, believe it ornot, a ceramic studio which my
mother still has all of themolds in the basement.
We went there to display ourwares and we were one of 30
booths that they had at the veryfirst Warren's Cranberry Fest
(31:37):
and now they have over 3 000 oh,my word yeah, and they bus
people in from all over.
It's a huge, huge revenuegenerator for the area,
obviously because warren'sitself is is unincorporated
right, they have, they have alittle post office they do have
a fire department too yep, theydo have a brewery there, but
(31:58):
they and that's been there.
What a couple years.
A couple years, yeah, bog's edgeyeah, we were there a couple
month or two or two months agomaybe, yeah, it's, it's out in
the middle of nowhere, warren'sso when you first were there,
there was 30 booths, 30 booths.
We were yeah, yep what.
The last year that we were, Ithink we went probably five or
(32:20):
six years, and the last yearthat we were there it was always
the last weekend in September.
It was so cold we hadsnowmobile suits on because it
snowed, and my dad was likewe're done with this, and they
were getting older at that point.
And it was a lot of work becauseceramics obviously are
breakable.
Speaker 1 (32:38):
Oh yes.
Speaker 3 (32:39):
So every day you had to tear down and put things away
and all of that.
So it was a lot of work, for atthe time, you know, there
weren't that many people, but Ican't even I don't even know how
many people they draw.
Now I should look it up.
Yeah, I don't know.
It's a crazy amount of peoplethat come through the area.
The last time that I went witha friend you have to make it all
(33:01):
day because you got to getthere early if you're going to
get a good parking spot.
And then you have to take acooler and you have to take.
You know things to drink yourbeverage of choice Beverage of
choice and some snacks and somelawn chairs, and because every
time you need to unload you wantto park close so that you can
go to the car, drop off yourstuff and then have a little
snacky, have a little beverage.
Speaker 2 (33:23):
So basically it takes over the entire town.
Speaker 3 (33:26):
Oh that there's a huge, huge field and all of the
streets are shut down.
Speaker 2 (33:30):
So like in people's yards and stuff.
Do they have booths there?
Oh, absolutely.
Speaker 3 (33:34):
There are so many booths there that there are some
people that are not very smartand decide to bring like
strollers and kids and dogs andthat kind of thing.
But there's hardly room for arow of people to go through each
way down the aisles.
But they do have, like you know,I don't think they necessarily
(33:55):
have like a map of the vendors,but I know that they'll have all
the food kind of in one areaand then like the swap meet,
like flea market, stuff might bein one spot but then they'll
have crafts or um homemade itemslike you know, like lotions or
soaps, or you know woodworkingor antler art, or I think the
(34:18):
last time I was there I boughtthat um antler chandelier from
that guy in fairchild.
Speaker 2 (34:23):
So I and I I would imagine if, if a person or
whatever, if they, if they'regoing every year, they probably
get maybe the same booth spaceyes, they do and you yep, and so
people that have been goingthey know where to go back.
Speaker 3 (34:37):
Right Interesting Yep .
Speaker 2 (34:39):
Hey, why don't we try this vodka cranberry from
Welch's and see if they knowwhat they're doing?
Tastes like cranberry juice Ididn't get a lot of aroma.
Speaker 3 (34:49):
No, not a lot of vodka either, which is not a bad
thing.
Speaker 2 (34:52):
No, for sure, but yeah, I don't know if I.
Speaker 3 (34:55):
It's very cranberry.
It's very tart, very.
I don't know if I.
Speaker 2 (34:57):
It's very cranberry.
Speaker 3 (34:58):
It's very tart Very cranberry, mm-hmm.
Speaker 2 (34:59):
So that's interesting .
Well, I suppose you'd reallyhave to put a lot of vodka in
there to kind of dilute thatcranberry flavor.
Mm-hmm, and maybe that's whenpeople have a vodka cranberry,
that's what they're more wanting.
Is that cranberry?
I can say this it definitelyhas a little better flavor than
most of the cranberry beers thatI've ever had.
Usually those are not the best,for some reason, on the taste
(35:20):
scale, but this one it's not bad.
Speaker 3 (35:24):
It's not bad, but it's.
Speaker 2 (35:24):
But I definitely wouldn't be drinking it all day.
Speaker 3 (35:27):
No, no.
So the 2024 festival donated$97,000 to local organizations.
Speaker 1 (35:37):
Wow.
Speaker 3 (35:38):
It's a fundraiser for a lot of people and things.
If you would think they'd havelike fun facts page or something
.
Speaker 2 (35:46):
Well, I think the one thing we can get out of that is
if you're going to go, go early.
Speaker 3 (35:50):
Yep got to go early.
Speaker 2 (35:52):
Interesting.
I have never been there and I'mguessing know there's so much
stuff that I would probably runout of gas before we got through
you wouldn't like it.
Speaker 3 (36:02):
Yeah, it's not a guy thing, it's more of a chick
thing sure all right.
Well, that's good so yeah, Imean cranberry, I mean it's
definitely cranberry and, like Isaid, I don't mind it.
Speaker 2 (36:14):
I don't mind drinking the juice.
Part of it is good, I mean takeanother sip.
Speaker 3 (36:18):
I mean it, but, but cranberry is tart anyway.
It might be good with a littlespritzer of Starry or like Diet
7 or something.
Speaker 2 (36:26):
I just don't taste any vodka.
Speaker 3 (36:28):
Which it's 7%.
Speaker 2 (36:30):
Yeah, so I mean it's or no, 5.9.
Oh, it's 5.9.
So this is, this is a loss,okay, which?
Speaker 3 (36:36):
is Again.
It's not.
It's not bad, Not bad.
It could sneak up on you if youdon't taste the vodka.
Speaker 2 (36:40):
I would agree.
If somebody just thought theywere drinking cranberry juice
all day, then I think it wouldget you in trouble.
Speaker 3 (36:46):
I don't think I could have more than one.
No, it's very tart.
It's very tart.
Speaker 2 (36:52):
And it's good.
I like cranberry juice.
It does have that like it driesyour mouth out at the end, you
know, yeah, so yeah, it's notlike having a.
Speaker 3 (37:01):
you know where they have, like the cran raspberry or
the you know the juice orwhatever.
Speaker 1 (37:06):
Yeah, that has a little bit of sweeter sweetness
to it.
Speaker 3 (37:09):
There's no sweetness in this whatsoever.
Speaker 2 (37:11):
No, no, not at all.
Well, all right, I guess, scorewise I would.
Speaker 3 (37:17):
I'm torn on it a little bit, I think the Cherry
Vodka Lemonade is probably theworst one for me.
Speaker 1 (37:23):
Yeah.
Speaker 3 (37:24):
I would agree.
And then the Vodka Cranberry,yeah, and the Bourbon.
Speaker 2 (37:27):
Score-wise, I'm going to put that Vodka Cranberry at
like a 2.3.
Yeah, you know somewhere inthere, mm-hmm.
So I think we're pretty much inagreement.
So we're going to put thecherry vodka is number five,
welch's number four, the bourbonold-fashioned is three, the
peach, surprisingly is two andwe're going to have the winner
(37:49):
be the brandy old-fashioned fromLimey's.
Speaker 3 (37:52):
Now there is another company that has a canned brandy
, old-fashioned too.
Speaker 2 (37:56):
We should probably try to I don't know if they make
it, but isn't it like brandedunder the drink, wisconsinably?
Speaker 3 (38:04):
I think so, I think so yeah.
Speaker 2 (38:06):
So we'll have to look for that and, like I said, I do
know that Lainey's has a newflavor coming out.
Yeah, and that is a.
Speaker 3 (38:13):
It's a rocket, pop, rocket pop, yeah, so I don't
know Rocket pop yeah.
Speaker 2 (38:15):
So I don't know.
I'm guessing it's going totaste maybe like a bomb pop.
So we'll have to keep an eyeout for that.
And, like I said, the nicething when I found these, the
Lainez ones, they were at QuickTrip in Wisconsin.
I can't say they're going to bein any other states that a
Quick Trip is in, or maybethey're not at every location,
(38:35):
but they were where I was at andyou could buy a four pack of
them or individual cans, so Ijust bought one of each of them
to try them today.
It was interesting.
I'm glad we did it and, like Isaid we'll, we'll definitely try
the, the bomb pop.
Speaker 3 (38:46):
And it's called rocket pop, rocket pop, I'm
sorry.
Speaker 2 (38:49):
So I'm sure bomb pop is trademarked.
Speaker 3 (38:53):
So blue raspberry and real, so that one is cherry
flavored vodka, blue raspberryand real lemonade.
Speaker 2 (39:01):
Okay, well, we'll see .
The one thing I've noticed itdoesn't matter who made them, so
far lemonade doesn't stand outvery well.
Not so much, not so much.
Speaker 3 (39:10):
I do think we need to look at.
So before we close we should goback and just look up that Oso
stuff.
Speaker 2 (39:18):
Oh yes.
Speaker 3 (39:19):
So Oso gluten-free Look up Oso gluten-free.
Speaker 2 (39:22):
I'm trying to remember if there was any other
thing.
Speaker 3 (39:26):
Like you said that coconut water thing.
They were on the end, thecoconut water one, yes.
So what was that they were?
Speaker 2 (39:33):
over by the Humble Forager van, but that's a
brewery and they were over onthat right next to them.
Speaker 3 (39:40):
it wasn't that beat box thing that was a different,
that was a different anotherthing I should have wrote it
down oh so brewery, yeah, soright yep, oh, apostrophe s o oh
, it's old apostrophe yep, I'lllook as well.
Speaker 2 (39:54):
Meaningful brewing company and it says they also
have gluten-free options ontheir menu, including pizza and
other dishes.
Meaningful Brewing Company is a100% gluten-free brewery
focused on making great-tastinglow-ABV gluten-free beers.
So that one, like I said, I was.
Speaker 3 (40:12):
I wonder, if it's certified gluten-free, they
probably have to have itseparated from their other.
I would guess they probablyhave.
They wouldn't probably have tohave it separated from their
other.
I would guess they probablyhave.
Speaker 2 (40:20):
They wouldn't be able to run it through the same
machines.
Right they're in Plover,wisconsin.
I've not been to their new, thenewer building.
When we were there it was in alike a strip mall.
It was a tasting room and thebrewery were in the strip mall.
So, let's see, okay,gluten-free spirits they also
have their hashtag.
Collection of spirits are alsogluten-free and gmo free, let's
(40:44):
see.
So, yeah, they've got.
They also have a line of 70dark chocolate bars that are
also gluten-free.
Oh, so that's interestingbecause, again, like we said,
our friend, she is like deathlyallergic to gluten and we did go
with them, uh, to a brewery upin the cities that was
gluten-free and they had thefood, snacks, everything was
gluten-free.
(41:05):
Um, but I think they usesorghum in their beer, so it
does have a little bit differentflavor what did they use?
did it say um, I did not see,let me, let me look.
Do you have, uh anything youwant to talk about while I'm
looking?
Speaker 3 (41:20):
I was just trying to look up that coconut alcohol
drink.
Speaker 2 (41:24):
Right, what did I say ?
It was Meaningful.
Speaker 3 (41:26):
Meaningful.
Speaker 2 (41:27):
Okay, let's see, here we go.
Meaningful Brewing Company.
All right, At MeaningfulBrewing Company, we've embarked
on a mission to redefine theboundaries of gluten-free beer
or gluten-free brewing, ensuringthat everyone can enjoy the
rich flavors and aromas ofexceptional beer.
We meticulously selectgluten-free grains and
ingredients to create a range ofbrews that captivate the palate
(41:49):
.
At Meaningful and this is kindof interesting from a marketing
standpoint it's capitalM-E-A-N-I-N, capital G capital
F-U-L.
Speaker 3 (42:01):
Oh so gluten-free.
Speaker 2 (42:03):
Gluten-free.
Speaker 1 (42:03):
Yeah, that's a cool idea so that's pretty cool.
Speaker 2 (42:06):
So they make a pink guava sour, a hazy IPA and a
dark mild is what it's called,and I'm trying to see if it says
what they use, because I knowthat the gentleman that was at
Between the Bluffs did tell usand I it's not saying on here.
Let's see if I blow up the, Iblow it up and it gets real
pixelated.
Speaker 3 (42:27):
um, I want to say.
It was like the coconut waterthing was like zero something or
it could be, it could have been, but it was really good.
Speaker 2 (42:33):
And when you said here, taste this, I had no idea
that there was.
That was five percent abv.
Speaker 3 (42:38):
Yeah, and it was the cool thing about it was it was
not carbonated.
So if you have friends thatcan't do carbonation, we have a
friend that can't do anythingwith bubbles in it, and she
loves the Happy Thursdays, whichwe've done on here before, I
think, haven't we?
Speaker 2 (42:55):
Have we done the Happy Thursdays?
I don't think we've done thoseyet.
They're by Liney's as well,aren't they?
They could be.
Yeah, yeah, we've never.
I don't think we've done those.
We've done Carbless a coupletimes, because we did the
regular and then the Margaritaflavors.
Speaker 3 (43:06):
Yeah.
And then these, so yeah, butthe Happy Thursdays are, they're
.
It's almost like drinking a,which is kind of scary because
you can just drink it and drinkit and those bubbles don't get
you full Gotcha.
Speaker 2 (43:21):
Interesting.
Yeah, well, cool.
So yeah, I guess I'd say thebrandy, old-fashioned is the
winner today.
Yeah, if you get a chance, stopby Quick Trip or wherever else
they're sold.
I'm sure that's not the onlyplace, but that was the closest
place to us.
Pick them up.
Like I said, you can get themin four packs or you can buy
just individual cans.
Uh, I think they're worth,they'll be worth your while to
(43:42):
try them.
Like I said, the, the, thevodka, the cherry vodka one I
think they need to tweak alittle bit, but uh, they're good
.
And the other two I mean all ofthese actually they were good.
Speaker 3 (43:53):
Just kind of varying degrees of goodness I guess yeah
, yep, um, we're kind ofdedicating this episode to the
Mary Mukau girl, callie, whowhen she was younger liked the
Mary Mukaus, but this weekend isgoing to be graduating from
college.
I can't believe she's that old.
Speaker 2 (44:11):
Yeah, yep, she's crazy so.
Speaker 3 (44:13):
Yep, the pigtails and Mary Mukaus have turned into
other adventures in college,basketball and life in general.
Speaker 2 (44:24):
So pretty crazy.
And I just can't figure out howshe's 22, because I'm only 26.
Speaker 3 (44:28):
And she actually got to see her first armadillo in
Missouri.
It was dead on the road but shestill.
I didn't know that they hadarmadillos there, but apparently
they do you learn somethingevery day, yeah, yeah.
Speaker 2 (44:38):
So kudos and shout out to Cal for making it four
years.
So I didn't know that they hadarmadillos there, but apparently
they do you learn somethingevery day.
Speaker 3 (44:39):
Yeah, yeah, yeah.
So kudos and shout out to Calfor making it four years, Yep
and going on to her master'sdegree and life, jobs and all
All that stuff, Big person jobsYep yep Adulting.
Speaker 2 (44:55):
There you go, because it's not always that fun.
No.
Speaker 3 (44:57):
Yes, adulting, there you go.
It's not always that fun.
So no, yes, but um yeah.
She'll hopefully be home soonto be able to join us at her
special place.
She's named after the lake thatwe have our camper on, callahan
lake in hayward, wisconsin yepum, so she'll be able to go up
there and enjoy a little bit oftime this summer, so, and now
that she's done with basketball,we'll actually I'll be having
(45:18):
her on the podcast at some pointbecause we just didn't want to
do anything that could be bad.
Speaker 2 (45:24):
So, ladies and gentlemen, I hope you really
enjoy this and, like I said, trythese canned cocktails.
They've honestly been reallysurprising to me, because
sometimes you just got to havesomething other than beer at
times and, like I said, I thinkthese are all worth your while
to try.
Speaker 3 (45:39):
And if it's in a can, you don't have to worry about
the pour.
I'm a heavy pourer and cansometimes get out of hand.
Yeah, there you go, it's allmeasured for you.
Speaker 2 (45:51):
Yeah, you just pour it into your glass or into your
mouth.
So you're good, well, awesome,well, hey, ladies and gentlemen,
thank you for listening and,like we always, say I hope your
campfire is always warm and yourbeer is always cold.
Speaker 3 (45:58):
See ya, See ya.
Speaker 1 (45:59):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
(46:25):
front request Until next week.
I hope all your campfires arewarm and all your beer is cold.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:30):
Hey, ladies and gentlemen, welcome back to the
Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and, as you can tell,
I believe that I caught a bug,or I caught allergies, but I'm
thinking it's a springtime bug.
So I apologize up front for myvoice, but today I am being
joined once again by my lovelywife, susie.
Speaker 3 (00:51):
Hello there.
Speaker 2 (00:52):
How's it going today?
Good, that's good.
So today, well, first off, Iwant to kind of go back Now last
week's podcast.
We had recorded some at Betweenthe Bluffs and we had talked
about 10 breweries in particular.
You know, one thing that Iforgot to mention is that, oh so
, brewing has come out withtheir own line of gluten-free
(01:12):
beers, and a friend of ours islike uh, what do you?
Speaker 3 (01:15):
she's got celiac disease, which is a crazy um
gluten intolerance, and she getsany gluten and it could send
her to the hospital.
So we have to be very carefulwhen eating out, and especially
when we enjoy a beverage or two.
Speaker 2 (01:31):
Yeah, and so I remember the guy at the at Oso's
booth made a special point topoint out that these I think
there was three of them, yeah,there was three that they were
gluten-free and then the ones onthe other side of the table
were their normal ones and itwas oh, what was the name of it?
Meaningful?
I'll look it up.
Anyway, they had a like a lageror like a dark lager, an IPA
(01:54):
and a sour, and it was kind offunny to me because the first
thing that Noelle said was whenshe took a drink.
She was like oh my gosh, thistastes like beer, you know,
because they don't use sorghumin it, they use something else,
and I can't remember what theysaid that that was.
I don't know if you remember ornot, but they said it wasn't
sorghum and because that's whatmost other companies use in a
gluten-free beer and it changesthe flavor.
(02:15):
And so, anyway, long storyshort, she enjoyed it.
We had to go to the grocerystore in La Crosse the next day
and I'm not exactly sure howmany four-packs she bought, but
she cleaned them out of thatlager, and I think she bought
three four-packs of the IPA aswell.
Speaker 3 (02:31):
Yeah, and interesting that they branded it
differently than their normalbeer.
So it doesn't indicate thatit's made by Oso.
It's a different brand becausethey wanted to make sure that
they separated the gluten-freefrom their normal beer.
So just kind of interestingthat their marketing, I guess
process and how they are doingthat.
Speaker 2 (02:51):
Was there any things that you tried there that you
thought really stood out to youthat we didn't cover last week?
Speaker 3 (02:59):
There was a power.
It was like a zero calorie,zero carbonated.
What was it called?
Speaker 2 (03:07):
Was that the one that had the coconut water in it?
Speaker 3 (03:08):
Yeah, it was made from coconut water.
Speaker 2 (03:11):
It was good, I was impressed and it's available at
Quick Trips.
Speaker 3 (03:14):
Looks like it's in a Gatorade bottle.
Speaker 1 (03:16):
Yes.
Speaker 3 (03:17):
But it was very refreshing, something that you
could definitely, and, if Iremember, it was 5% ABV.
Speaker 2 (03:21):
I believe, yep, that you could definitely and if I
remember it was 5% ABV.
Speaker 3 (03:24):
I believe, yep, they had a lemon lime and a I think
it was a tangerine, mangotangerine or something.
Speaker 2 (03:31):
I forgot about that one.
Speaker 3 (03:32):
Yeah, that was interesting.
That was really good too.
Speaker 2 (03:34):
So there's some interesting things that are
coming out.
Speaking of that, this weekwe've got some things that we
picked up and I know, susie,you're probably thinking I can
do, you know, taste more thanjust cocktails in a can, but
these ones seemed kind ofinteresting to me, especially
since they were made by.
Three of them were made byLeinenkugels.
I never even realized that theyhad these until basically a
(03:56):
couple of days ago, and onceagain, quick Trip had them.
So it was.
It was, I guess, a good thingthat way.
What else have we had going on?
Oh, we got the camper open.
Speaker 3 (04:07):
Yes, got the camper open, did a little.
It was the Derby last week, sowe did a little Derby party Part
.
Took in a little of some mintjulep, bourbon Bourbon yeah, not
the actual mint julep cocktail,but mint julep flavored bourbon
by Old Forester.
Speaker 2 (04:23):
Old Forester, yeah, which was good, because the last
couple years we've, and I don'tknow if I made them right or
not.
I've never had an actual mintjulep to know what they are
supposed to taste like.
But you know, we made them inthe past.
People drank them but again Idon't know if they were too
sweet or not.
I don't know because I've neveractually had a legitimate one.
So it was just seemed wayeasier to have this bourbon that
(04:44):
was mint julep flavored.
Speaker 3 (04:45):
So yeah, we had.
I think the first time that wegot interested as a couple in
watching for the Triple Crownwas when I think it was American
Pharaoh when it was going forthe Triple Crown because there
hadn't been one for years.
And we had taken a little roadtrip to a little vacation spot
(05:05):
north of where we live and endedat a little pub where we had
lunch and then watched the racethere and it was kind of neat
because there were a lot ofpeople that were tuned to the TV
as well.
And it was kind of neat towitness that in a different
setting and very cool.
But this last derby I thoughtwas cool.
(05:27):
One of the interesting factswas that every horse that was in
the field was a directdescendant of secretariat that's
, that's pretty crazy and theone that won it sovereignty was
actually descendant of not onlysecretariat but Affirmed.
And there was another one.
There was like three Derbywinners that were in the lineage
(05:50):
there, so that's kind of cool.
Speaker 2 (05:52):
So he's probably set yeah pretty set.
Speaker 3 (05:55):
Yeah, and I'm sure it was because we talked about it
so much, but I have all sorts offeeds on my phone now that are
talking about Secretariat andthe different race winners and
it's kind of neat to kind of getsome history and some back
history on.
You know the horses that havewon in the past and it's just,
you know, like Secretariat neverthe records that he set in the
(06:20):
three races will probably neverbe broken.
Speaker 2 (06:23):
I mean it's just crazy.
Speaker 3 (06:24):
I mean, he was the GOAT.
Speaker 2 (06:25):
He was yeah.
Speaker 3 (06:27):
And I think I had heard at one time, wasn't his
heart like extremely large for?
Speaker 2 (06:32):
a normal horse or something like that.
I think so, something like that, you know.
So it's pretty crazy.
But you know, and it's funnybecause, like you said, the
Derby it seems like there's alot more people are real
interested in watching that one.
But then, like when the, Idon't know if the Preakness is
next, or I think it's thePreakness.
Preakness and then the Belmont,but it doesn't seem like you
know, you don't have the pompand circumstance like you do for
(06:54):
the Derby.
Speaker 3 (06:55):
Well, it's because of the hats?
Yeah, I think so.
We always have a little hatparty too at the camper, and
everybody wears their favorite.
Speaker 2 (07:02):
Well it's not just us , but I mean, you know every
place.
You don't hear of people havingoh, let's have a Preakness
party, Right?
You know what I mean.
Speaker 1 (07:11):
It's always, let's have a Derby party.
Well, I think that's becauseit's, you know, the first race
of the year.
Speaker 3 (07:14):
Yeah, so yeah it was a muddy one this year.
Oh yeah it.
The horse goes to the winner'scircle.
They're actually hosing themoff before they get to the
winner's circle.
Speaker 2 (07:24):
That was kind of weird it was funny, because when
you showed me that one picture,he was just covered and I
thought how in the world?
Did he not get it in his eyes?
Speaker 3 (07:32):
you know, it was just , it was wild yeah, the jockey
had goggles, but not the horse.
Not the horse that was wild.
Speaker 2 (07:39):
So yeah, you know it was.
Uh, it was good.
So, yep, it's alwaysinteresting to me when you open
up the camper or close down, butwhen you open up, there's a lot
of work.
There's a lot of work, so youalways got to come home and
recuperate from going up to thecamper to have fun, because you
had to work your tail off to getit ready for the rest of the
summer.
So that's kind of where we'reat there.
Speaker 3 (08:00):
Yeah, we worked ourself up to a thirst but
unfortunately had to get on theroad so we couldn't even partake
.
So we waited until today.
Speaker 2 (08:10):
Yes, there you go.
Well, yeah, so I guess let'stalk about these cocktails in a
can.
So, like I said, I neverrealized that Lion and Kugel's
had a line of these, and we justsaw that they came out with
another one, but that's not outin the stores yet, so that we
have the first three and theysound interesting.
(08:31):
Now they're based on drinks.
So the first one that and nowthis is by it's with central
standard is the name, and Idon't know if you hear that, but
our kitty is deciding she'sgoing to crawl around in the bar
, so if you hear some crashing,you'll know what it is.
This one, the first one we have, is their Cherry Vodka Lemonade
(08:52):
, and it's a ready-to-drinkcocktail.
Now I think it's vodka-basedit's vodka-based.
But I was going to say I thinkit's sure they have the writing
on there so small you can't.
Speaker 3 (09:05):
I think these on there so small you can't.
I think it's these are probablyfive percent is typically so.
It has a like a proof on it.
Yes, um, it says 16 proof oh,that'd be eight percent eight
percent, eight percent by volume, vodka with real lemon and door
county cherry juice there yougo ready to drink cocktail so I
don't know if they're.
Speaker 2 (09:23):
I was going to see if I could get some information on
it, but we'll skip it and justgo right to.
I guess it is a little bit of areddish tinge.
I was thinking with cherryjuice it might be a lot more red
, but it's kind of a pinkish,kind of pinky.
Ooh, that smells like cherry.
Speaker 3 (09:39):
Oh, it does it kind of smells like a kitty cocktail.
Speaker 2 (09:42):
There you go.
I was trying to think what doesthat smell like?
Like cherry juice, yeah, oh,it's very cherry.
A lot of cherry.
Speaker 3 (09:49):
I can taste the vodka as well.
It's a little flat for me.
Speaker 2 (09:52):
I would agree.
It seems like I definitely getthe cherry, the lemonade's a
little bit.
I don't know if I get rid ofthe lemonade flavor.
Do you waiting for the bubbles?
Speaker 3 (10:11):
You know what I mean, mm-hmm.
Speaker 2 (10:12):
Because a lot of the other ones we've had are more
carbonated.
Speaker 3 (10:14):
Yeah, Well, I mean it poured carbonated.
Yeah, I mean there was a lot ofbubbles when it came out.
There was a head on it.
Speaker 2 (10:20):
And when you look at it, you can see the bubbles
coming up from the bottom, butthere's not a lot of carbonation
to it, mm-hmm.
Speaker 3 (10:28):
I wouldn't say I would drink a lot of these.
Speaker 2 (10:31):
I would agree.
Speaker 3 (10:34):
A little bitter on the end.
Yep, almost like a cherry pit.
Kind of yeah, kind of yeah.
Speaker 2 (10:40):
I was going to say at first.
I was going to say well, youknow, if it's hot out and on a
cold day, I don't necessarilyknow if I would reach for one of
these if it was in the coolerper se.
I mean, it's not offensive ornothing, but it just kind of
leaves you wanting a little bitsomething more, you know.
So it's not bad, but I guess Ithink I don't think it'd be my
first choice right now.
Speaker 3 (11:01):
Even though it is the first one Right right.
It's number one right now.
It is right now.
Speaker 2 (11:06):
So you know our score from zero to five by a tenth of
a point.
What do you think for this one?
Speaker 3 (11:12):
I don't know the more I drink it.
It's not as bad as the firstcouple tastes.
I might do like a 2.1.
Speaker 2 (11:19):
Okay, I was going to say I'm at like a 2.3 is what I
was thinking, a little belowaverage, but you're right, and
we're doing taster glasses, soit's not a huge amount.
But the closer to the bottom Igot, it did improve a little bit
.
But again, I guess it.
To me it just seems like it wasmissing something Like I don't
know if it's the, if it wouldhave been a little bit more
(11:41):
carbonated or not, I don't know,but it's just that's my opinion
.
It just seemed like it was alittle bit lacking.
I did enjoy the.
I mean, I like cherry flavorand you could definitely taste
the cherry.
But yeah, I guess that's.
Speaker 3 (11:53):
Yeah, I would say it's.
I think it may be the lemonadethat's given it a little bit of
the funk taste.
Speaker 2 (11:59):
Could be because I didn't taste, or, you know, pick
up much of a lemonade flavor,though that's the sad part.
I wonder if we should haverolled it.
Speaker 3 (12:06):
Yeah we'll try the next one and do that it could be
.
Speaker 2 (12:10):
I don't know that it could be, I don't know now.
Um, yeah, it's because we'vehad, you know, everybody's had,
like vodka lemonade before andall that.
Maybe not cherry, but, um, Iwas just expecting to have more
of a lemonade flavor to behonest I thought the cherry
would be the secondary flavor.
Speaker 3 (12:28):
Yeah, I mean the cherry smell I think was more
prevalent than the actual taste.
I mean I like the smell betterthan I like the taste of the
cherry.
I'm not a huge cherry personbut like the fruit I would pass
in a line.
I mean I wouldn't eat like rawcherries.
Speaker 1 (12:45):
Right.
Speaker 3 (12:46):
However, kitty cocktails.
Speaker 1 (12:49):
Well, that's different.
Dirty Shirley's.
Speaker 3 (12:52):
Yes, I could definitely do that Our daughter.
When she was little, she usedto call them Mary Moo Cows.
Yeah, I don't know why or whereshe got them from, where she
got them from or whatever.
Speaker 2 (13:03):
Yep, so that was always.
Did I have a Mary Moo Cow?
That was always funny, mm-hmm,so too much fun.
Well, before we have the secondone, a little bit of a story
and it also involves ourdaughter.
So the next two are actually avariation of an old-fashioned
and apparently in Wisconsin isthe only state in the union that
(13:26):
has like mix in anold-fashioned apparently.
Speaker 3 (13:30):
It doesn't mix.
Speaker 2 (13:31):
The rest of them are just straight booze Are straight
booze or like booze andvermouth or booze and bitters or
whatever, and we I can'tremember if it was The- first
one we had was Empyrean Rightyeah.
And she had ordered one, andshe took that first sip and she
was like I think I need a popshe goes uh, dad taste this, and
I'm like, okay, and I taste it.
(13:51):
I'm like, yeah, she's likewhat's wrong with?
Speaker 3 (13:54):
it.
Speaker 2 (13:54):
And I go that's how other places make it that
there's no soda.
Speaker 3 (13:59):
It's more like a Manhattan versus a.
Speaker 2 (14:02):
So it was funny.
And then in Missouri they dothe same thing, yep, so she had
one someplace and said that shehad to.
Whoever made the bartender gavelike a can of pop with it or
something, because she was like,oh, thank you.
So it was just kind of funnythat I guess you know, being in
Wisconsin, you just figuredthat's how everybody makes them,
you know.
But apparently not so kind ofinteresting.
(14:23):
So the next one now I supposewe can do this one.
So the next one, like I said,is an old-fashioned, but this is
a brandy old-fashioned.
Now you were able to read thedeets on the first one, and this
is the same.
Speaker 3 (14:38):
It's 8%, 16 proof, old-fashioned, made with North
Wisconsin brandy, whatever thatmeans.
Yeah, you know, brandy, I think, is more of a Midwest, northern
Midwest thing, though, becauseI know when we like to cruise
and they don't really have, youknow, they'll have like cognac
(14:59):
or and that's like a aged orcognac.
Speaker 1 (15:01):
I've never had that.
I don't know what that's evenlike.
Speaker 2 (15:03):
Isn't cognac like a type of brandy or something?
I've heard it's kind of a shirttail relation to almost to a
wine.
Oh, but I don't know, I'venever actually had cognac.
But yeah, you don't find asmany brandies around as you do
bourbons.
Now this one is more red.
I guess you could say it's acolor of an old-fashioned.
Speaker 3 (15:25):
Oh, it smells like an old-fashioned.
Speaker 2 (15:27):
Oh wow, it smells, really good.
All right, I hope I'm notdisappointing.
Speaker 3 (15:31):
I hope, I hope, I hope.
Speaker 2 (15:34):
So let's give this a shot.
That doesn't taste bad.
That's not bad.
That's good, that is not bad.
That is better than the vodkalemonade one.
Speaker 3 (15:41):
Yeah, for sure.
Speaker 2 (15:42):
Wow, I taste the orange, I taste the cherry, you
get the cherry, but that orange,I think, overpowers it a little
bit.
Speaker 3 (15:50):
Yeah.
Speaker 2 (15:50):
So that's again like a secondary flavor almost.
Speaker 3 (15:53):
That's kind of a if people like whiskey, old
fashions.
One of the popular ones now isthat Jameson Orange using.
Jameson Orange to make an oldfashion.
Speaker 2 (16:06):
So Jameson, like the Irish whiskey, yeah, the Irish
whiskey, yep, Huh, mm-hmm,because of the orange, I suppose
.
It gives it that little more ofa punch Interesting.
Speaker 3 (16:13):
This is good.
I would drink more than one ofthese.
Speaker 2 (16:16):
This is yeah, and we're not drinking them on ice.
No.
Speaker 3 (16:19):
Which we're just drinking them straight, which?
Speaker 2 (16:21):
You know, on the aftertaste I definitely get the
orange.
Speaker 3 (16:24):
Yeah, you know what I mean.
Speaker 2 (16:27):
And it's a good orange.
Speaker 3 (16:30):
It's not, you know yeah.
Speaker 2 (16:32):
Wow, that is wild.
Very good Score-wise on thisone.
I like this.
I think I'm going to go like athree.
Speaker 3 (16:38):
Oh, I would definitely go three, three, two,
yeah, I think this is.
I'm not a big brandy drinkerbecause I had an episode one
time with brandy.
We won't go into that.
Speaker 2 (16:46):
No.
Speaker 3 (16:46):
But I don't drink a lot of brandy.
If I have an old-fashioned, I'ma Southern Comfort or a Bourbon
old-fashioned person versus theBrandy.
Speaker 2 (16:57):
Yep Boy, if you're ever in the, is it the Melrose
area in Wisconsin?
There's a little restaurant outin the middle of nowhere.
It's called the Monkey's Roost.
Speaker 3 (17:08):
The Monkey's Roost.
It's been there forever.
Speaker 2 (17:09):
Yep and the gentleman that owns it.
Speaker 3 (17:11):
Well, his name is Kevin.
Speaker 2 (17:14):
Kevin, yes's the bartender.
I mean I think every time we'veever been there he's been
bartending.
He makes probably the mostamazing old fashioned.
And it was funny one time wewere talking.
The story starts out inNorthern Wisconsin.
We were talking to a youngerguy that was working at a resort
and we asked him how many oldfashions he's made.
And he said, well, in fiveyears I've made about 50,000.
(17:34):
And I thought, man, that's alot of old fashions.
And then we were at themonkey's roost and we talked to
Kevin and I go how many, youknow?
I was telling him that storyand I go how many, how many do
you think you've made?
And he goes well, first off,I've been doing this for 40
years.
I don't know how many he makeswhen we're just sitting there
(18:00):
waiting for a table or whatever.
I mean everybody gets oldfashions there and it's kind of
an old fat time supper club kindof thing.
Speaker 3 (18:07):
Very, very typical Wisconsin supper club where you
walk in and there's a bar that'sdimly lit and you get your
before dinner drink and put yourname in for a table and they
have a nice little salad bar,have a great fish fry fry, they
have one of the best seafoodplatters ever yeah, that's um
and they actually have germanheritage and used to have quite
(18:30):
a bit on their german menu.
But I believe now you, if youcall ahead, you can get some oh,
you can get some things, butthey used to have like pork
hocks and sauerkraut anddifferent kinds of schnitzels.
Speaker 2 (18:40):
And.
Speaker 3 (18:41):
German potato salad, that kind of thing.
Speaker 2 (18:43):
Yeah.
Speaker 3 (18:43):
Yeah, very good, very typical Wisconsin supper club.
Speaker 2 (18:47):
Oh, yes, yeah, Very much so.
But like I said, boy, you wanta good old-fashioned, go there.
Speaker 3 (18:53):
And one of his trademarks was always to give.
I think back in the day I canremember my dad's been dead for
you know 35 years we would goand they would.
When they gave change I thinkthe old fashions might have been
like $1.50 or something likethat Back in the day Back in the
(19:14):
day.
Speaker 1 (19:14):
And he would give you a 50 cent piece as change and
he still does that.
I think I'm sure they workbetter.
Speaker 3 (19:22):
I think the old fashions are more like $6.50 or
$7.50.
Speaker 2 (19:25):
But the change is still 50-cent pieces, so that's
pretty wild.
It's kind of their signaturedeal.
Speaker 3 (19:32):
Yeah, and they have not, other than maybe the
kitchen, I'm not sure.
But as far as the decor, it'sthe exact same as when I went
there, when I was with myparents when I was 12 years old.
Really.
Speaker 2 (19:45):
Yeah.
Speaker 3 (19:45):
And I'm going to be pushing what.
Speaker 2 (19:48):
Just slightly over 58 this year.
Yeah, yeah, interesting.
But you know there's otherrestaurants we've been to as
well.
That, yes, it's like a timewarp at times, but it's like, if
it works, why change it?
Yeah, honestly For sure.
Speaker 3 (20:04):
We have some friends that will occasionally like
during the winter, pick aSaturday in a month and do a
different supper club, liketravel a little ways to go to a
different supper club.
What was the name of the lastone you went to?
The one in?
Speaker 1 (20:19):
was it Trempealeau or ?
Speaker 2 (20:21):
Galesville, galesville Was it Galesville, or
Ettrick, or one of those?
Speaker 3 (20:25):
No, not Ettrick, it's .
Was it Wash?
It started with a W.
Speaker 2 (20:29):
Yeah, I can't remember the name of it.
Speaker 3 (20:30):
I should have wrote it down I should have.
I'll look it up.
Speaker 2 (20:42):
You know it's rather interesting and I said that to
say this.
That was a pretty goodready-to-drink cocktail.
I was impressed.
We have one more and again,this is their Linnies and their
Central Standard.
Now I think that's thedistillery that partnered with
them, I believe.
Speaker 3 (21:00):
Craft Distillery Yep.
Speaker 2 (21:02):
So the last.
Speaker 3 (21:03):
So the logo is kind of cool.
It's this guy and he's got likea Like a still or something
Like a still or something on hisback.
Speaker 2 (21:09):
Yeah it's pretty cool and we'll take a picture and
post it so you can get to see it.
This one is their bourbon, oldfashioned, so it should have a
little different flavor than theuh, the brandy.
So we'll see here how it is.
So I don't know if you're ready, or, and I'm sure, is this also
the 16 proof, correct?
Okay, and was there any?
(21:30):
old-fashioned, made with bourbonwhiskey okay, short, sweetened
to the point.
So it'll be interesting.
Because the one thing Iremember when, uh, kevin, we're
talking to kevin about it, he,he basically said you can make
an old-fashioned out of any kindof booze.
Because he was like oh yeah, Imake all sorts of them out of
scotch and out of this and outof that.
I wouldn't think you'd make itout of gin, though yeah, you
(21:51):
wouldn't think so, or tequila oranything, I don't know, but he
was just like he's probablytried, or had people ask for it,
all right.
So this one looks prettysimilar in color to the brand,
maybe a little bit darker maybe.
Ooh, you smell the BourbonSmell a little bit of a bourbon
(22:13):
smell.
A little bit of almost a deepersmell, kind of a darker smell.
Speaker 3 (22:19):
It's different.
Speaker 2 (22:20):
Definitely different Interesting.
I might have to take anothertaste of it because it's got a
different thing to it.
I don't know.
It's interesting, I don't know.
I know I've had old fashionswith bourbon before, but I'm
trying to think if they tastedlike this.
Speaker 3 (22:32):
Wasson's, wasson's Supper Club.
Oh, there you go, s-w-a-s-o-n.
And one of the cool thingsabout Wasson's is their bar has
like on the backside there aresteps and they have like little
baby Jesus chairs.
So, the bar is like thebartender's, like below you, you
(22:52):
know, and you are kind ofsitting in these chairs.
Speaker 2 (22:56):
Like an elevated yeah yeah, it's kind of cool.
Speaker 1 (22:59):
It was different.
Speaker 3 (22:59):
Yeah, I remember they used to have that in, I think
it was West Salem, at theWestview I think they used to
have a back bar like that.
I haven't been there in yearseither to see if they still have
that, but that was pretty cooland you know they always have,
you know, like the popcorn andthe games Now, so much they
don't have like the bowlinggames or the games or the.
(23:23):
Do you remember the trap shoot?
Speaker 1 (23:26):
duck game yeah.
Speaker 3 (23:27):
Yeah, they don't have those Now they have the poker
machines, pretty much Right,yeah, no, it's just a little
different.
Speaker 2 (23:33):
Yeah, this is, it's not bad.
Speaker 3 (23:35):
It's not bad, but I wonder if we had tried them in
reverse order, if it would havebeen different, different.
Speaker 2 (23:41):
Boy, because I hate to say it, but I I almost like
the brandy better.
Speaker 3 (23:44):
I like the brandy one better, almost.
It's a little bit sweeter.
Speaker 2 (23:47):
Yeah.
Speaker 3 (23:48):
I don't get as much as the orange.
Speaker 2 (23:51):
No, no, I think the bourbon might kind of knock it
down a little bit.
Yeah, Maybe I don't know, butit it has a different flavor to
it.
Again, it's not offensive oranything like that, but it's
just, it's definitely different.
And you know, I'm sure if youwere a huge bourbon and I like
bourbon, don't get me wrong, butI don't know.
Of these three, I just, I thinkthat this is my number two.
(24:13):
So for a score, what are youthinking?
Speaker 3 (24:15):
Oh, I definitely liked it better than the cherry.
Speaker 2 (24:18):
Yep.
Speaker 3 (24:20):
Maybe like a 2.7, 2.6 , 2.7.
Speaker 2 (24:22):
I was going to say a 2.6 is what I was going, a
little better than average, butI do think, like I said, of
those three, I think my order isthe brandy, then the bourbon,
then the cherry lemonade.
But that is interesting.
I'm glad that we tried themBecause, like I said, I've never
even heard of them before andit's been a while since we've
tried any kind of cocktails.
So we got two other ones thatwe're going to try as well, a
(24:45):
little different from.
They're not made by lineys oranything like that, so I'm not
exactly sure what, uh, what,they're going to be like, so
we're going to give them a whirland, uh, keep our fingers
crossed that hopefully they'redecent, are you uh?
Speaker 3 (25:00):
I'm not quite done, not quite done.
Speaker 2 (25:01):
Okay, yeah, I may have to try that brandy one
again when we're done.
Uh, so the next one we have isthe crown royal peach whiskey
whiskey, lemonade peach okay, sothis should be interesting,
because I don't.
Speaker 3 (25:15):
You're not necessarily a big I'm not a big
peach fan and I peach is okay.
Speaker 2 (25:19):
I'd rather have mango .
I guess for a flavor, but we'llsee how this is.
Speaker 3 (25:27):
So we had vodka, we had brandy, we had bourbon, and
now we're at Crown Royal.
I can smell the peach already.
Speaker 2 (25:30):
Oh, jeepers, yeah, that's a lot of peach.
Speaker 3 (25:32):
I'm not.
It's like half a foot away fromme and I can smell it.
Speaker 2 (25:35):
Ooh the peachness.
Speaker 3 (25:36):
It's definitely kind of that peach color you know,
you know what it smells likeShirley's Peach Moonshine.
Speaker 2 (25:42):
Yeah, it sure does.
I was going to say it almosthad a.
No, that's definitely peach Atfirst I was going to say like a
tangerine-y kind of smell, butno, that's peach.
Speaker 3 (25:50):
So my sister, Shirley makes a makeshift moonshine
with peaches in it and that'spretty good.
Speaker 2 (25:57):
Oh yeah, that's.
Speaker 3 (25:57):
So you took the first sip.
What is?
Speaker 2 (25:59):
it.
I took the first sip.
It's peachy, holy peach.
I was going to say Wow, that'slike biting into like it's
peachy.
Speaker 3 (26:07):
I mean it's good.
I mean, if you like peach, Ithink it's like biting into,
like a fresh peach, right.
You know, it's almost, I don'twant to Without the slurpy stuff
going down your face.
Speaker 2 (26:17):
Right, it's almost like it's more.
Speaker 3 (26:21):
I don't get a lemonade though.
Speaker 2 (26:22):
No, I don't either.
I get 100% peach.
I'm trying to think, especiallycompared to the last one, that
bourbon one, this one seems likethe taste is almost more of a
brighter, you know what I mean,more of a, I don't know.
You know what I'm trying to say, like whoa, you know, but boy,
it is peach all day long, thatis for sure.
Did we see what the percent was7% right here Yep 7%, so 14
(26:49):
proof.
So just 1% under the.
So it's in the same category,you know.
As far as ABV goes, it's notbad.
Speaker 3 (26:58):
I mean, I think this is a little better than the
bourbon old-fashioned what didyou say?
Even though I'm not a big peachfan, Right?
Speaker 2 (27:05):
right, it's good, I mean it's different.
There's a lot of peach going onthere, a lot of peach.
I think I could do one.
Maybe and I think, maybe thenit would be, I got enough peach,
I'm going to get something else?
Speaker 3 (27:15):
Does it say that it's blended Canadian whiskey, lemon
peach, lemon peach, punctuationand other natural flavors?
Speaker 2 (27:26):
I don't know if I, like you said, I don't know if I
get a lemon flavor, maybe rightafter you swallow and right
before the peach really kicks in, but that's the only spot I
could really even somewhat pickup any of a lemonade type flavor
.
Speaker 3 (27:39):
So, oh, so, this is interesting 21 plus.
It has right on the can it says21 plus, except USVI, US Virgin
Islands and Puerto Rico, whichis 18.
I didn't realize they only hadto be 18 to drink in.
Speaker 2 (27:54):
Puerto.
Speaker 3 (27:55):
Rico or the Virgin Islands.
Speaker 2 (27:56):
Interesting.
Speaker 3 (27:56):
Yeah, I learned something new today.
Yeah, see, on the side of aVirgin Islands Interesting.
Yeah, I learned something newtoday.
Speaker 2 (27:59):
See, on the side of a peach can.
Speaker 3 (28:01):
Uh-huh Drink responsibly.
Speaker 2 (28:03):
Score-wise, I do agree with you.
I think I like this one alittle bit better than that
bourbon one, Mm-hmm, I went what2.7?
On the bourbons, I'll go a 2.8.
It wasn't as good as the brandy, my opinion, but it's good.
But like I said, I just I coulddrink a can of it, I think, and
then I'd probably get peachedout a little bit.
(28:23):
I wouldn't want to drink, sitand drink this all night.
Speaker 3 (28:25):
My opinion and for not being a peach fan.
It's not offensive to me.
Speaker 2 (28:29):
Yeah, that's the part that's interesting because,
I've never had any of these andusually I'm not a big, you know,
cocktail in a can person, butwe've definitely.
This is our third episode thatwe've done some of these and
they're good.
I give them credit In a pinchyes.
Well, yeah, or whatever, butthere are times when it's like,
wow, yeah, that's not bad, youknow.
So we got one left and this oneis going to be somewhat
(28:53):
interesting.
This is made by Welch's Welch'sLike the juice people, and
right on top of the can they'regetting into the alcohol game
Yep.
Right on top of the can it sayscontains alcohol.
Speaker 3 (29:03):
And then it says what does it say?
Welch's craft cocktails readyto drink vodka, cranberry vodka
with natural flavors.
Real fruit juice, 5.9% alcoholby volume 12 fluid ounces juice,
5.9% alcohol by volume 12 lb.
Speaker 2 (29:21):
So you would think, for juice-wise Welch's should
have the advantage over allthese other ones, wouldn't?
Speaker 3 (29:25):
you Hypothetically.
Speaker 2 (29:27):
Because I mean Welch's.
That's what they were known foris fruit juice, so this is
vodka.
Cranberry did you say cranberrylemonade?
Speaker 3 (29:35):
No, just cranberry Vodka, cranberry Vodka,
cranberry.
So if you had issues with yourkidneys, See there you go, you
can tell your doctor look atthat, it's functional.
Speaker 2 (29:45):
See, not only do we entertain, but we educate.
Speaker 3 (29:47):
We educate right.
Speaker 2 (29:49):
So Susie's just reading the can Reading the can
here.
Speaker 3 (29:52):
Oh, I think they're bottled in New Berlin, wisconsin
.
Produced by Coop Beverage WorksNew Berlin, wisconsin.
Produced by Coop Beverage WorksNew Berlin, wisconsin.
Interesting yeah.
Speaker 2 (30:04):
I did not know that.
Now, this one, I did pick up atthe beer shop and they had the
cranberry and they had a grapeone, I believe.
But the last time our daughterwas home she took that one.
Speaker 3 (30:18):
She's a big fan of the juice ones yeah.
Speaker 2 (30:21):
So she tried it and she said it was very good.
So we'll see how the vodkacranberry now this one, I would
think, would be red, wouldn'tyou think I'm?
Speaker 3 (30:30):
I would think I don't know.
Pink oh, it's red, it's reallyred it is really red, so Like
cranberry juice.
And we are in cranberry country.
For those of our listeners thatare not from the Midwest,
wisconsin is a very largeproducer of cranberries.
We have a little town not farfrom here Actually, my father
(30:53):
was born in Warrens, wisconsinand they have every year in
September towards the end ofSeptember, during the cranberry
harvest, they have what's calledWarren's Cranberry Fest and
it's a craft swap meet typefestival.
They have a parade, they haveroyalty, the cranberry queen and
(31:14):
all of that and the very firstWarren's Cranberry Fest.
I remember going to.
My parents owned, believe it ornot, a ceramic studio which my
mother still has all of themolds in the basement.
We went there to display ourwares and we were one of 30
booths that they had at the veryfirst Warren's Cranberry Fest
(31:37):
and now they have over 3 000 oh,my word yeah, and they bus
people in from all over.
It's a huge, huge revenuegenerator for the area,
obviously because warren'sitself is is unincorporated
right, they have, they have alittle post office they do have
a fire department too yep, theydo have a brewery there, but
(31:58):
they and that's been there.
What a couple years.
A couple years, yeah, bog's edgeyeah, we were there a couple
month or two or two months agomaybe, yeah, it's, it's out in
the middle of nowhere, warren'sso when you first were there,
there was 30 booths, 30 booths.
We were yeah, yep what.
The last year that we were, Ithink we went probably five or
(32:20):
six years, and the last yearthat we were there it was always
the last weekend in September.
It was so cold we hadsnowmobile suits on because it
snowed, and my dad was likewe're done with this, and they
were getting older at that point.
And it was a lot of work becauseceramics obviously are
breakable.
Speaker 1 (32:38):
Oh yes.
Speaker 3 (32:39):
So every day you had to tear down and put things away
and all of that.
So it was a lot of work, for atthe time, you know, there
weren't that many people, but Ican't even I don't even know how
many people they draw.
Now I should look it up.
Yeah, I don't know.
It's a crazy amount of peoplethat come through the area.
The last time that I went witha friend you have to make it all
(33:01):
day because you got to getthere early if you're going to
get a good parking spot.
And then you have to take acooler and you have to take.
You know things to drink yourbeverage of choice Beverage of
choice and some snacks and somelawn chairs, and because every
time you need to unload you wantto park close so that you can
go to the car, drop off yourstuff and then have a little
snacky, have a little beverage.
Speaker 2 (33:23):
So basically it takes over the entire town.
Speaker 3 (33:26):
Oh that there's a huge, huge field and all of the
streets are shut down.
Speaker 2 (33:30):
So like in people's yards and stuff.
Do they have booths there?
Oh, absolutely.
Speaker 3 (33:34):
There are so many booths there that there are some
people that are not very smartand decide to bring like
strollers and kids and dogs andthat kind of thing.
But there's hardly room for arow of people to go through each
way down the aisles.
But they do have, like you know,I don't think they necessarily
(33:55):
have like a map of the vendors,but I know that they'll have all
the food kind of in one areaand then like the swap meet,
like flea market, stuff might bein one spot but then they'll
have crafts or um homemade itemslike you know, like lotions or
soaps, or you know woodworkingor antler art, or I think the
(34:18):
last time I was there I boughtthat um antler chandelier from
that guy in fairchild.
Speaker 2 (34:23):
So I and I I would imagine if, if a person or
whatever, if they, if they'regoing every year, they probably
get maybe the same booth spaceyes, they do and you yep, and so
people that have been goingthey know where to go back.
Speaker 3 (34:37):
Right Interesting Yep .
Speaker 2 (34:39):
Hey, why don't we try this vodka cranberry from
Welch's and see if they knowwhat they're doing?
Tastes like cranberry juice Ididn't get a lot of aroma.
Speaker 3 (34:49):
No, not a lot of vodka either, which is not a bad
thing.
Speaker 2 (34:52):
No, for sure, but yeah, I don't know if I.
Speaker 3 (34:55):
It's very cranberry.
It's very tart, very.
I don't know if I.
Speaker 2 (34:57):
It's very cranberry.
Speaker 3 (34:58):
It's very tart Very cranberry, mm-hmm.
Speaker 2 (34:59):
So that's interesting .
Well, I suppose you'd reallyhave to put a lot of vodka in
there to kind of dilute thatcranberry flavor.
Mm-hmm, and maybe that's whenpeople have a vodka cranberry,
that's what they're more wanting.
Is that cranberry?
I can say this it definitelyhas a little better flavor than
most of the cranberry beers thatI've ever had.
Usually those are not the best,for some reason, on the taste
(35:20):
scale, but this one it's not bad.
Speaker 3 (35:24):
It's not bad, but it's.
Speaker 2 (35:24):
But I definitely wouldn't be drinking it all day.
Speaker 3 (35:27):
No, no.
So the 2024 festival donated$97,000 to local organizations.
Speaker 1 (35:37):
Wow.
Speaker 3 (35:38):
It's a fundraiser for a lot of people and things.
If you would think they'd havelike fun facts page or something
.
Speaker 2 (35:46):
Well, I think the one thing we can get out of that is
if you're going to go, go early.
Speaker 3 (35:50):
Yep got to go early.
Speaker 2 (35:52):
Interesting.
I have never been there and I'mguessing know there's so much
stuff that I would probably runout of gas before we got through
you wouldn't like it.
Speaker 3 (36:02):
Yeah, it's not a guy thing, it's more of a chick
thing sure all right.
Well, that's good so yeah, Imean cranberry, I mean it's
definitely cranberry and, like Isaid, I don't mind it.
Speaker 2 (36:14):
I don't mind drinking the juice.
Part of it is good, I mean takeanother sip.
Speaker 3 (36:18):
I mean it, but, but cranberry is tart anyway.
It might be good with a littlespritzer of Starry or like Diet
7 or something.
Speaker 2 (36:26):
I just don't taste any vodka.
Speaker 3 (36:28):
Which it's 7%.
Speaker 2 (36:30):
Yeah, so I mean it's or no, 5.9.
Oh, it's 5.9.
So this is, this is a loss,okay, which?
Speaker 3 (36:36):
is Again.
It's not.
It's not bad, Not bad.
It could sneak up on you if youdon't taste the vodka.
Speaker 2 (36:40):
I would agree.
If somebody just thought theywere drinking cranberry juice
all day, then I think it wouldget you in trouble.
Speaker 3 (36:46):
I don't think I could have more than one.
No, it's very tart.
It's very tart.
Speaker 2 (36:52):
And it's good.
I like cranberry juice.
It does have that like it driesyour mouth out at the end, you
know, yeah, so yeah, it's notlike having a.
Speaker 3 (37:01):
you know where they have, like the cran raspberry or
the you know the juice orwhatever.
Speaker 1 (37:06):
Yeah, that has a little bit of sweeter sweetness
to it.
Speaker 3 (37:09):
There's no sweetness in this whatsoever.
Speaker 2 (37:11):
No, no, not at all.
Well, all right, I guess, scorewise I would.
Speaker 3 (37:17):
I'm torn on it a little bit, I think the Cherry
Vodka Lemonade is probably theworst one for me.
Speaker 1 (37:23):
Yeah.
Speaker 3 (37:24):
I would agree.
And then the Vodka Cranberry,yeah, and the Bourbon.
Speaker 2 (37:27):
Score-wise, I'm going to put that Vodka Cranberry at
like a 2.3.
Yeah, you know somewhere inthere, mm-hmm.
So I think we're pretty much inagreement.
So we're going to put thecherry vodka is number five,
welch's number four, the bourbonold-fashioned is three, the
peach, surprisingly is two andwe're going to have the winner
(37:49):
be the brandy old-fashioned fromLimey's.
Speaker 3 (37:52):
Now there is another company that has a canned brandy
, old-fashioned too.
Speaker 2 (37:56):
We should probably try to I don't know if they make
it, but isn't it like brandedunder the drink, wisconsinably?
Speaker 3 (38:04):
I think so, I think so yeah.
Speaker 2 (38:06):
So we'll have to look for that and, like I said, I do
know that Lainey's has a newflavor coming out.
Yeah, and that is a.
Speaker 3 (38:13):
It's a rocket, pop, rocket pop, yeah, so I don't
know Rocket pop yeah.
Speaker 2 (38:15):
So I don't know.
I'm guessing it's going totaste maybe like a bomb pop.
So we'll have to keep an eyeout for that.
And, like I said, the nicething when I found these, the
Lainez ones, they were at QuickTrip in Wisconsin.
I can't say they're going to bein any other states that a
Quick Trip is in, or maybethey're not at every location,
(38:35):
but they were where I was at andyou could buy a four pack of
them or individual cans, so Ijust bought one of each of them
to try them today.
It was interesting.
I'm glad we did it and, like Isaid we'll, we'll definitely try
the, the bomb pop.
Speaker 3 (38:46):
And it's called rocket pop, rocket pop, I'm
sorry.
Speaker 2 (38:49):
So I'm sure bomb pop is trademarked.
Speaker 3 (38:53):
So blue raspberry and real, so that one is cherry
flavored vodka, blue raspberryand real lemonade.
Speaker 2 (39:01):
Okay, well, we'll see .
The one thing I've noticed itdoesn't matter who made them, so
far lemonade doesn't stand outvery well.
Not so much, not so much.
Speaker 3 (39:10):
I do think we need to look at.
So before we close we should goback and just look up that Oso
stuff.
Speaker 2 (39:18):
Oh yes.
Speaker 3 (39:19):
So Oso gluten-free Look up Oso gluten-free.
Speaker 2 (39:22):
I'm trying to remember if there was any other
thing.
Speaker 3 (39:26):
Like you said that coconut water thing.
They were on the end, thecoconut water one, yes.
So what was that they were?
Speaker 2 (39:33):
over by the Humble Forager van, but that's a
brewery and they were over onthat right next to them.
Speaker 3 (39:40):
it wasn't that beat box thing that was a different,
that was a different anotherthing I should have wrote it
down oh so brewery, yeah, soright yep, oh, apostrophe s o oh
, it's old apostrophe yep, I'lllook as well.
Speaker 2 (39:54):
Meaningful brewing company and it says they also
have gluten-free options ontheir menu, including pizza and
other dishes.
Meaningful Brewing Company is a100% gluten-free brewery
focused on making great-tastinglow-ABV gluten-free beers.
So that one, like I said, I was.
Speaker 3 (40:12):
I wonder, if it's certified gluten-free, they
probably have to have itseparated from their other.
I would guess they probablyhave.
They wouldn't probably have tohave it separated from their
other.
I would guess they probablyhave.
Speaker 2 (40:20):
They wouldn't be able to run it through the same
machines.
Right they're in Plover,wisconsin.
I've not been to their new, thenewer building.
When we were there it was in alike a strip mall.
It was a tasting room and thebrewery were in the strip mall.
So, let's see, okay,gluten-free spirits they also
have their hashtag.
Collection of spirits are alsogluten-free and gmo free, let's
(40:44):
see.
So, yeah, they've got.
They also have a line of 70dark chocolate bars that are
also gluten-free.
Oh, so that's interestingbecause, again, like we said,
our friend, she is like deathlyallergic to gluten and we did go
with them, uh, to a brewery upin the cities that was
gluten-free and they had thefood, snacks, everything was
gluten-free.
(41:05):
Um, but I think they usesorghum in their beer, so it
does have a little bit differentflavor what did they use?
did it say um, I did not see,let me, let me look.
Do you have, uh anything youwant to talk about while I'm
looking?
Speaker 3 (41:20):
I was just trying to look up that coconut alcohol
drink.
Speaker 2 (41:24):
Right, what did I say ?
It was Meaningful.
Speaker 3 (41:26):
Meaningful.
Speaker 2 (41:27):
Okay, let's see, here we go.
Meaningful Brewing Company.
All right, At MeaningfulBrewing Company, we've embarked
on a mission to redefine theboundaries of gluten-free beer
or gluten-free brewing, ensuringthat everyone can enjoy the
rich flavors and aromas ofexceptional beer.
We meticulously selectgluten-free grains and
ingredients to create a range ofbrews that captivate the palate
(41:49):
.
At Meaningful and this is kindof interesting from a marketing
standpoint it's capitalM-E-A-N-I-N, capital G capital
F-U-L.
Speaker 3 (42:01):
Oh so gluten-free.
Speaker 2 (42:03):
Gluten-free.
Speaker 1 (42:03):
Yeah, that's a cool idea so that's pretty cool.
Speaker 2 (42:06):
So they make a pink guava sour, a hazy IPA and a
dark mild is what it's called,and I'm trying to see if it says
what they use, because I knowthat the gentleman that was at
Between the Bluffs did tell usand I it's not saying on here.
Let's see if I blow up the, Iblow it up and it gets real
pixelated.
Speaker 3 (42:27):
um, I want to say.
It was like the coconut waterthing was like zero something or
it could be, it could have been, but it was really good.
Speaker 2 (42:33):
And when you said here, taste this, I had no idea
that there was.
That was five percent abv.
Speaker 3 (42:38):
Yeah, and it was the cool thing about it was it was
not carbonated.
So if you have friends thatcan't do carbonation, we have a
friend that can't do anythingwith bubbles in it, and she
loves the Happy Thursdays, whichwe've done on here before, I
think, haven't we?
Speaker 2 (42:55):
Have we done the Happy Thursdays?
I don't think we've done thoseyet.
They're by Liney's as well,aren't they?
They could be.
Yeah, yeah, we've never.
I don't think we've done those.
We've done Carbless a coupletimes, because we did the
regular and then the Margaritaflavors.
Speaker 3 (43:06):
Yeah.
And then these, so yeah, butthe Happy Thursdays are, they're
.
It's almost like drinking a,which is kind of scary because
you can just drink it and drinkit and those bubbles don't get
you full Gotcha.
Speaker 2 (43:21):
Interesting.
Yeah, well, cool.
So yeah, I guess I'd say thebrandy, old-fashioned is the
winner today.
Yeah, if you get a chance, stopby Quick Trip or wherever else
they're sold.
I'm sure that's not the onlyplace, but that was the closest
place to us.
Pick them up.
Like I said, you can get themin four packs or you can buy
just individual cans.
Uh, I think they're worth,they'll be worth your while to
(43:42):
try them.
Like I said, the, the, thevodka, the cherry vodka one I
think they need to tweak alittle bit, but uh, they're good
.
And the other two I mean all ofthese actually they were good.
Speaker 3 (43:53):
Just kind of varying degrees of goodness I guess yeah
, yep, um, we're kind ofdedicating this episode to the
Mary Mukau girl, callie, whowhen she was younger liked the
Mary Mukaus, but this weekend isgoing to be graduating from
college.
I can't believe she's that old.
Speaker 2 (44:11):
Yeah, yep, she's crazy so.
Speaker 3 (44:13):
Yep, the pigtails and Mary Mukaus have turned into
other adventures in college,basketball and life in general.
Speaker 2 (44:24):
So pretty crazy.
And I just can't figure out howshe's 22, because I'm only 26.
Speaker 3 (44:28):
And she actually got to see her first armadillo in
Missouri.
It was dead on the road but shestill.
I didn't know that they hadarmadillos there, but apparently
they do you learn somethingevery day, yeah, yeah.
Speaker 2 (44:38):
So kudos and shout out to Cal for making it four
years.
So I didn't know that they hadarmadillos there, but apparently
they do you learn somethingevery day.
Speaker 3 (44:39):
Yeah, yeah, yeah.
So kudos and shout out to Calfor making it four years, Yep
and going on to her master'sdegree and life, jobs and all
All that stuff, Big person jobsYep yep Adulting.
Speaker 2 (44:55):
There you go, because it's not always that fun.
No.
Speaker 3 (44:57):
Yes, adulting, there you go.
It's not always that fun.
So no, yes, but um yeah.
She'll hopefully be home soonto be able to join us at her
special place.
She's named after the lake thatwe have our camper on, callahan
lake in hayward, wisconsin yepum, so she'll be able to go up
there and enjoy a little bit oftime this summer, so, and now
that she's done with basketball,we'll actually I'll be having
(45:18):
her on the podcast at some pointbecause we just didn't want to
do anything that could be bad.
Speaker 2 (45:24):
So, ladies and gentlemen, I hope you really
enjoy this and, like I said, trythese canned cocktails.
They've honestly been reallysurprising to me, because
sometimes you just got to havesomething other than beer at
times and, like I said, I thinkthese are all worth your while
to try.
Speaker 3 (45:39):
And if it's in a can, you don't have to worry about
the pour.
I'm a heavy pourer and cansometimes get out of hand.
Yeah, there you go, it's allmeasured for you.
Speaker 2 (45:51):
Yeah, you just pour it into your glass or into your
mouth.
So you're good, well, awesome,well, hey, ladies and gentlemen,
thank you for listening and,like we always, say I hope your
campfire is always warm and yourbeer is always cold.
Speaker 3 (45:58):
See ya, See ya.
Speaker 1 (45:59):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
(46:25):
front request Until next week.
I hope all your campfires arewarm and all your beer is cold.
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