Ep 116 - Hops Don't Bite: Breaking Down Beer's Most Misunderstood Style - The Northwoods Beer Guy Podcast

Episode Transcript
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Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen,welcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and we are actually
back in the studio at Jim'shouse.
So Jim's here we finally.

Speaker 2 (00:42):
Look at all the crowd back there.

Speaker 3 (00:43):
I know.

Speaker 1 (00:43):
It's crazy you draw such a crowd.
I'm still trying to figure outhow that popularity happened the
last three weeks.
My brother was gracious enoughto fill in because you were
trying to get your fieldsplanted and such, and Mother
Nature was not being the mostkind all the time.
So we finally got where youcould be in the studio again.

(01:05):
Yes, so, yeah.
So how have things been going?
Did you get everything in, or?

Speaker 2 (01:10):
We have everything in and it's actually knock on wood
, starting to actually sprout.

Speaker 1 (01:14):
Nice, so things are on the up and up, they're
progressing well.

Speaker 2 (01:20):
Yes, knock on wood, because you never know.
Just when you say it'sprogressing the way you want to,
then we'll get a big deluge ofrain and underwater?
Yeah, we're not even going totalk about that.
So, yes, everything's good.
And I did actually have ahelper this year, nice.
And what did she charge you forthat?
Well, I think we're still innegotiations, oh.

Speaker 1 (01:42):
So that's the third person of our team today.
Well, at least I don't see anyblack eyes or any broken fingers
or anything like that.
I didn't get the double bird.

Speaker 3 (01:50):
There may have been a little bit of cussing, but Well
, that happens.

Speaker 1 (01:54):
So as you can tell ladies and gentlemen we are
joined by Julie this week, sohey, welcome back.
Thanks for saying you would beparticipating.
She agreed to do this beforeshe knew what we were drinking,
right?

Speaker 3 (02:06):
right, so I'll apologize right now.

Speaker 1 (02:10):
Yeah.

Speaker 3 (02:10):
I'll give it a whirl though.

Speaker 1 (02:12):
Now, she did ask one question before when we asked.

Speaker 2 (02:15):
She said this isn't barrel-aged, is it no?

Speaker 1 (02:17):
it is not barrel-aged .

Speaker 2 (02:18):
We could have changed it up.
We could have.

Speaker 1 (02:19):
I had many of those in the cellar.
Maybe that's what she waswanting and we just were too
dense to figure that out.

Speaker 2 (02:25):
No, no, I'll take my chances with this, oh okay, and
all these are probably below ABVthan what all the barrel-aged
ones are Right, it's what I'mthinking.

Speaker 1 (02:35):
So, yeah, it's going to be interesting.
We had talked about this for awhile.

Speaker 2 (02:40):
Yeah, we did that.

Speaker 1 (02:43):
we were going to do a podcast on kind of the levels
of IPA-ness so to speak.
So we're starting.
We got one, two, three, four,five, six different IPAs, Yep.

Speaker 3 (02:55):
Well, not all.

Speaker 1 (02:55):
IPAs, pale ale and so forth.
So you've been snapping yourpaper there.

Speaker 2 (03:00):
Oh, and I did find some questions for you too.

Speaker 1 (03:03):
Oh, okay, Make sure that you're still in your A game
.
Well, that's probably not thecase.
I've been out of practice for awhile.

Speaker 2 (03:08):
So these should be some easy questions for you,
okay good Slow pitch softballgame.

Speaker 1 (03:12):
There we go.
I like that.
I know how that goes.
That's a good thing.
Yeah, you say they're slowpitch and then it's specifically
what year, month, day, time,minute hour, second did this?
Yeah?

Speaker 2 (03:25):
Well, I thought you knew the answer.
That's why I did.

Speaker 1 (03:27):
If I didn't think you knew the answer, I wouldn't
have asked you that questionOkay, I know most of our
listeners don't believe thatthey like to see you make me
squirm.
Oh, all right.
Well, should we start?
We can start.
Yeah, so the first one that wehave is from Oliphant Brewing
and this is their Snail PalePale Ale.

Speaker 2 (03:49):
Should we have our guest read what I found on it?
Will you pour some?

Speaker 1 (03:53):
You can if she's willing to, Otherwise we can do
it.
So what's the EBV?

Speaker 2 (03:57):
in this one 5% 5%.
Okay, that's not bad.

Speaker 3 (04:00):
I feel like I'm in first grade again and the
teacher's asking me to read theparagraph.
Okay, it says in collaborationwith those saltwater sweeties
over at Sea Salt Eatery inMinneapolis, this pale ale
drinks like it would have over adecade ago A little malty, a
little bitter and hoppy, most ofall delish Snail on chums.

Speaker 1 (04:26):
Okay, wow, interesting.
So this one.
Like I said, the reason Ibought this is because it is a
pale ale.
Okay, it's not an American,it's not an India pale ale, it's
just a pale ale.
Okay, so this theoreticallyshould be, you know.

Speaker 2 (04:42):
Well, you know what's weird too?
In all the research I did, noneof them put their IBUs.

Speaker 1 (04:47):
Really.

Speaker 2 (04:47):
So I don't have any IBU info on it.

Speaker 3 (04:50):
Let's look in the can .
Maybe it'll be on there.

Speaker 1 (04:52):
Well, it's just crazy , because how many times have we
said you can't.
It's not an exact science,right, you know?
Because it makes no sense,because one will be 90 and you
won't even taste them andanother hop it off yeah, it says
that it's like 20 and you'relike what you know, so we'll see
so I don't know, if we can,we'll come up with our own ibu
scale yeah, yeah, we'll be waywrong, I'm guessing I'm probably

(05:15):
not a good guess on that one.
So oliphant they are also knownfor they do a lot of of uh, like
our higher abv right stouts andthings like that.
We've done shows where, uh, youknow we had a lot of like a
higher ABV stouts and thingslike that.
We've done shows where you knowwe had a bunch of theirs for
that.
So this will be interesting tosee.
They also do they have sours, Ithink as well.

Speaker 3 (05:34):
I like a lot of those Oliphant ones, because don't
they have ones, a lot of them,that are like cookies and
chocolate and things like thatYep exactly.

Speaker 1 (05:43):
Cookies and chocolate and things like that Yep,
exactly.
So we have Snail Pale Ale fromOliphant.
Now there's an aroma.
You can smell the.
There's some hop aroma but itdoesn't smell real bitey.

Speaker 3 (05:58):
I don't know if you wanted to call it that it
doesn't smell over the top thearoma.
It's very like golden in color.

Speaker 2 (06:04):
And it's kind of hazy , you can't see through it
that's not too bad taste wise.

Speaker 1 (06:09):
I mean that's, it's not like a really strong
grapefruit flavor what the smell?

Speaker 3 (06:14):
I was like oh boy, but it actually does not taste
bad.
No, I don't mind it what?

Speaker 2 (06:20):
what is the flavor?
Snails I.
Is there a flavor that'ssupposed to be coming through?

Speaker 1 (06:26):
Well, I mean, I do get a little bit of like a hint
of either a grapefruit or maybea piney kind of a taste.
You do get that, but it's notreal oh, really faint.
Yeah, it's faint.
It's not like real strong, likewhat we're normally possibly
going to run into on some ofthese other ones.

Speaker 2 (06:42):
And this doesn't dry out my mouth either.
No, possibly going to run intoon some of these other ones, and
this doesn't dry out my moutheither.

Speaker 1 (06:46):
No, you know, like some of the really happy ones,
yep, yeah, it's just interesting, not bad.
I mean Kind of surprised alittle bit.

Speaker 2 (06:50):
What I'm afraid of is this might be our number one of
the whole class.

Speaker 1 (06:54):
Right now it could be .
It's number one for sure.
Right now it is number one.

Speaker 3 (06:59):
yes, I, I hate it.

Speaker 1 (07:00):
Yeah, see, there you go.
I mean, it's one of those.
Would I sit and drink like asix-pack of it?
No, now we should go back andsay this is a pint can.

Speaker 2 (07:08):
Right, we do have four pint cans and two 12-ounce
cans, yes, so some of them areproud of their IPAs and such,
and I guess the other part isthis is a collaboration with Sea
Salt Eatery.
What did they bring to thetable?

Speaker 1 (07:21):
The snails, the snails, duh Boy, I tell you what
he's the research guy, and hesure didn't find out this whole
snail connection.

Speaker 2 (07:29):
Because I looked on the Sea Salt Eatery website and
all they have is their menu.

Speaker 1 (07:34):
Yeah, I wish they'd have said what it was.

Speaker 3 (07:37):
Well, there's not a lot of info on the.
Can you know it doesn't giveyou any of the flavors or
anything it used.

Speaker 1 (07:45):
It's got a snail on it though.

Speaker 3 (07:46):
Yeah, there is a snail, so that's the only reason
why I guess that's a goodquestion.

Speaker 1 (07:51):
What did they provide ?

Speaker 2 (07:53):
I don't know, we don't get a flavor.
I mean, I don't know what theflavor they were going for.

Speaker 1 (08:00):
Yeah, I agree, I'm kind of drawing a blank there,
for you too, bud.
Well, score-wise, julie, Iguess we can start with you.
What would you give that out of0 to 5 by a tenth of a point?
And what's your median?
Again, 2.5 is the average.
What is your median?
My average, I think, is 2.97 orsomething.

(08:20):
See, mine's like 2.43 or 2.2.
Mine's way lower.
I'm pulling the BS card on that.

Speaker 2 (08:24):
I think yours is lower than that.
I'm actually.
I get mine like honest,truthful answers.
I don't over-inflate mine.

Speaker 1 (08:29):
That's not it at all.
What it is is he waits to seewhat the good beers are, and
then that's the only ones hetries.
Oh, I think.
Yeah, that's it.

Speaker 2 (08:36):
So then, why is your score higher than oh?

Speaker 1 (08:40):
I've tried way more.
Oh, all right, we'll let youbelieve that.

Speaker 3 (08:44):
I'm going to go with a 2.7.
Okay, okay, yeah.

Speaker 1 (08:48):
Mike, I was going to go.
I'll go a 2.7 as well, honestlybecause I think it's better
than average, right as far as Icould drink one of those Right,
me too.
Like I said, I wouldn't drink asix pack of it or anything.
It would still kind of get.
The taste would get to me aftera while, right, but it wasn't
bad.
I was surprised.
I was kind of impressed by it.

Speaker 2 (09:08):
So I'm not going to paint myself into a corner, I'm
actually going to go 2.8.
He liked it even better than wedid Because I mean, I don't
like many IPAs to begin with,but this one did not have a bad
flavor, not a bad aftertaste.
The smell wasn't overly bad.
So I mean, but I mean, thoseare things, I guess it was just
not not a bad beer.

Speaker 1 (09:28):
Yep, not not I agree with you.
Like I said, it was kind ofsurprising, right?
You know I was impressed, soyeah, oh.

Speaker 2 (09:35):
So, since we finished that, I said, bring up our
first question oh sure, why not?

Speaker 1 (09:38):
might as well get the first one wrong so since we're
drinking IPAs.
Well, pale ales and such Yep.

Speaker 2 (09:46):
When is National IPA Day?

Speaker 1 (09:49):
So got to think about it for a second yeah, but see,
now you know it because you knowyou got that day off as a
holiday.
You got all those weirdholidays off that most normal
working folk don't get.

Speaker 2 (10:02):
Yeah, but you always get the day after this one off.
So, yeah, easy one after thisone.

Speaker 3 (10:05):
So easy one, Easy one , I'm going to say July 3rd no.

Speaker 1 (10:11):
Hang on, mike's going first.
Oh, I'll just throw out therethe day after Thanksgiving.

Speaker 2 (10:18):
Day after Thanksgiving, which would be
November, depending on thefourth Friday.

Speaker 1 (10:22):
Yeah, depending on what day?
Okay, because you knowThanksgiving falls on different
dates.
Right, so was I correct.

Speaker 2 (10:29):
Almost All right.
And, julie, now, what is youranswer now?

Speaker 3 (10:32):
Well, I said July 3rd .
I was going to say Augustbecause I'm thinking for me,
pale ales to me are best in thehot sun.

Speaker 1 (10:41):
Julie, don't lie for them, okay.

Speaker 3 (10:44):
I actually said July 3rd.

Speaker 1 (10:46):
The people know what goes on in this studio here.

Speaker 2 (10:50):
So what is your July 3rd no?
What is the answer that you'resupposed to say?

Speaker 3 (10:55):
August 7th 2025.

Speaker 1 (10:58):
August 7th is okay, so it's always the first
Thursday in August oh okay, youknow we should print off a
calendar so we know what we'resupposed to drink, because
there's National Stout Day,national.

Speaker 2 (11:09):
Beer Day.
Yeah, I thought you already hadthat on the website.

Speaker 1 (11:12):
No, I should.

Speaker 2 (11:14):
Then we could like do a little celebration.

Speaker 1 (11:16):
A little thing on your.

Speaker 2 (11:17):
Instagram.

Speaker 1 (11:18):
Always yeah.
Yeah, I agree, that sounds likeso.
Can you know a guy that coulddo that for us?
Uh, I don't know we'll find out.
Okay, you know a guy, thatknows a guy, I know a guy that
knows a guy that might knowsomebody, but we'll see all
right.

Speaker 2 (11:31):
Well, no, that's all right.
That was not hard, was it see I?

Speaker 1 (11:34):
was going off of the fact that, oh, you get that day
off.
Well, normally only the timeafter something is the day after
thanksgiving, because it's notgoing to be christmas, because
I'm just trying to justify myanswer All right?

Speaker 2 (11:45):
Well, I'll save the other ones.
Let's try them over here andsee what we got.
All right.

Speaker 3 (11:48):
I was looking at it from a standpoint of the only
time I would drink them is if itwas like super hot.

Speaker 1 (11:55):
Which August then makes sense.
Yeah, but yeah, I had no ideawhat the actual date for that
was.
I usually find out when youjump on social media and all of
a sudden there's a post oh,happy national ipa day.
Oh okay, and then you neverthink what day it is.
Right, all right.
So the next one that we have isby half acre, and it is their

(12:17):
slow melt, and this is anamerican pale ale all right, I
found a little bit on this.

Speaker 2 (12:21):
Maybe julie give us the first couple, just
paragraphs on that all right.

Speaker 3 (12:25):
Um, it says half acre is the house of pale ale.
We don't usher a new one intoour everyday lineup.
Very often it must stand clearof daisy cutter and speak to
where we see things going.
For those who seek easygoing,everyday happy beer, slowpy beer
, slow Melt is tropically bright, exceedingly crisp and ultra

(12:49):
clean.
It's packed with the things welove about modern hop forward
brewing, but airy enough to keepyou light on your toes.

Speaker 1 (12:57):
That's 5.8% ABV.
When you were reading it, julie, I looked at Jim and gave him
the oh, here we go face, becausewhen they start talking about
tropically bright and all theexceedingly crisp yeah, you know
, because, uh, if you, if youremember, a couple weeks ago on
the podcast with my, with mybrother, he had brought some
beers from a beer of the monthclub.

Speaker 3 (13:15):
Okay, and one of them was the same.

Speaker 1 (13:16):
You know tropical flavors of mango and and this
and that, and all I could tastewas your normal ipa.
Yeah, and I flattered askbecause you know he's a brewer.
And I said okay, are there hopsthat are going to give you a
watermelon, or not a water, butlike a mango or I can't remember
what other fruit, it was we'retalking and he's like, if there
is, I've never found it so likea citrus type.

(13:37):
Right, okay, right, I go,because you either get like that
kind of a grape fruity or pine,yeah or yeah or pine needles,
and he's like yeah, that'sbasically it.
Anyways, unless they add somekind of flavoring or something
else to it, the hops aren'treally going to do that and I'm
like, okay, that's what Ithought.

Speaker 3 (13:53):
So it's a marketing thing.
I was like, hey, if we couldfigure out a way to grow hops
that add that flavor, we couldmake a killing.

Speaker 1 (13:59):
There you go, so we're going to crack into this.
This is a small 12-ounce canSmall one.
So this one it should oh,that's a lot clearer, like
lighter color.

Speaker 2 (14:08):
Well, it's definitely ultra clean.
There you go, see, and bright.

Speaker 3 (14:11):
Look at how bright the color is.
I feel like the can is darkerthan the beer.
Is it kind of is?

Speaker 1 (14:17):
And it's got a butterfly and like a candle.
Some sort of it almost remindsme of some kind of a wizardy
casting a spell type design onit.

Speaker 3 (14:27):
you know, I feel like it looks very hippie.

Speaker 1 (14:30):
That's the one thing with a lot of these places.
Boy, they got some interestingartwork Right.

Speaker 3 (14:35):
Some of them are amazing.
What is that?

Speaker 1 (14:38):
That aroma is weird.
It is a little.
It's almost got a.

Speaker 3 (14:42):
I don't know if you said that Half Acre Beer Company
is out of Chicago.

Speaker 1 (14:45):
No, and now, jim, you did find an interesting tidbit.
Yeah, I put it on there for youOn that.
And you're right, julie, it isout of Chicago, but it was
founded in 2007.
And they originally brewed beerin Black River Falls, wisconsin
.
Yeah, wow, where that I don'tknow?
I'm wondering I think it waspart of.

Speaker 2 (15:07):
Sand Creek, because they bottle a lot of different
beers, correct?

Speaker 1 (15:11):
Yeah, they do a lot of the contract brewing and
things like that, so I'mguessing that's what it was
Right, because Sand Creek hasbeen around for quite a while.

Speaker 2 (15:19):
Right, that brewery has been there.
They've changed hands.

Speaker 1 (15:21):
Yeah, and changed names, but it's never been half
acre.

Speaker 2 (15:24):
Right, no, correct.
Okay, let's get back to thisaroma.
So what is this aroma?

Speaker 1 (15:28):
That's a different aroma.
It smells like armpitperspiration.

Speaker 3 (15:33):
No, I feel like it does have a fruity Knock it off,
doesn't?

Speaker 1 (15:36):
it.
It has a different.
At first I was going to say itis fruity.
It almost has.
Yes, it has like a.

Speaker 3 (15:42):
Pineappley or something.
There you go.

Speaker 1 (15:44):
It smells like pineapple, like canned pineapple
.

Speaker 2 (15:46):
It's not perspiration .

Speaker 1 (15:47):
Well, you know, one man's pineapple is another man's
perspiration.
It's not bad.
Yeah, no it's.
I think you nailed it with thepineapple aroma, this one.
It's a little bit drier on thefinish, just a touch.
It's still not bad.
Hop-wise it's not terrible.
I don't think I could drink acan of that Again, not a whole
bunch of them.

Speaker 2 (16:08):
So what is the style of this?
Did you call it?
This is an American Pale Ale.
This is an American Pale Ale.

Speaker 1 (16:12):
Yes, okay, so typically they're not as hoppy.
You know what I mean as far aswhat we'll start getting into
Definitely not hoppy, not hot.
No, you're going to wish thatthose were barrel-aged before
it's over.

Speaker 2 (16:26):
I mean, the flavor is just not.
I'm not clicking on the flavor.

Speaker 3 (16:30):
I don't mind it.

Speaker 1 (16:31):
I don't mind it.

Speaker 3 (16:32):
Like you said, I could drink one, but would I
drink two?
Probably not.

Speaker 1 (16:36):
Well, with most of these it all depends, but I
don't know, it's a lot more.
I'd drink one of them for sure.
But yeah, like you said whenyou first mentioned the armpit
smell, jim, it's kind of funnybecause I was like man, that
smells weird but I can't put myfinger on it.
But as soon as, and then it'slike oh, it's like you just
opened up a can of the pineapplerings and that's what you're

(16:59):
smelling.

Speaker 2 (16:59):
Yeah.

Speaker 1 (17:06):
I don't.
If I had, if I, If I open up acan of pineapple rice like this,
I'd be throwing it away in oneof the garbage cans.
See, you're just jumping toconclusions.

Speaker 3 (17:10):
It's probably good it's not.
I don't think it's horrible.

Speaker 1 (17:12):
Yeah it's okay, jim, why don't you go first on this
one Boy?

Speaker 2 (17:16):
it's I'm trying to come up with something good, I'm
going to have to go with 2.2.
It's not that good to me.

Speaker 1 (17:24):
I think he's going to keep his scores somewhat high
because he's saving them for thelater ones.
To go way low is what I'mthinking.

Speaker 2 (17:31):
I don't know.
I just can't.
I don't know.
There's something that's off onthis.
I don't know.

Speaker 1 (17:36):
Right.
Personally, I'm going to gowith 2.5.

Speaker 3 (17:46):
I think average it's.
I don't mind it, and once whenI think of it as pineapple aroma
.

Speaker 1 (17:48):
It's better than yeah , armpit, uh aroma, but um, like
I said, it's a little bit drieron the finish, but I, I could
drink it, I.
And, like I said, it's notterrible.
I've had better ones, but it'sokay I'm gonna do uh 2.6.

Speaker 3 (18:01):
I don't mind it, because I feel like what's
coming next is really going to.
You're going to save yourscores, too, is really going to
just knock my scores down there,yeah.

Speaker 2 (18:12):
I was just looking to see if there's anything
interesting more on the halfacre brewery.
It looks like they're doingtheir brewing the right way.
I think we've talked about inthe past where some breweries
they get in debt too big becausethey're buying too big of a
building.

Speaker 1 (18:27):
But it looks like here.

Speaker 2 (18:27):
They started small and just slowly worked their way
up to get bigger.

Speaker 1 (18:31):
Oh, okay.

Speaker 2 (18:32):
Not, you know because , I mean what's the number one
that we always talk about istall grass.
Tall grass yeah, that may havegotten a little bit too big
right away and got way too farin debt and couldn't, and then
next thing, you know, you knowthey're out of business.
Yeah, so kudos to the half acre, I mean, and I did not look and
see on the website how manydifferent beers that they do

(18:53):
have, but at least this one, Imean, is okay yeah, it's like I
said, we've had worse, we've hadbetter so now oh, did you have
another question, or should wejump into the next one?

Speaker 1 (19:02):
the next one.
I want to save one.

Speaker 2 (19:03):
I want to save a couple of these.
Okay, I got some good ones thatI know you're going to get
right.
Okay, perfect, okay.
So, oh, did I give you a scoreon that first one?
I think Julie got a plus 100.

Speaker 1 (19:13):
Oh geez, and Mike got a minus 1,000.

Speaker 2 (19:15):
Oh Mike.

Speaker 1 (19:16):
See, you get penalized a lot when he decides
who's going to lose.
So you can't penalize mebecause I'm oh that's right
helper, his, yeah, his farmhelper, and you do live in his
house and your, he lives in yourhouse.

Speaker 2 (19:29):
I almost messed that up, jim, oh so you better get
kicked in the knee, so itdoesn't.

Speaker 1 (19:33):
She could not answer.
She's gonna win right perfectthat'll work great.
Okay, folks, we're gonna moveout of the lower stuff and now
we we're going to jump into theIPAs.
Ipa, yep, so the first one thatwe have, and I've had this one
before.
Okay, full disclosure.
Full disclosure.
And this is by Surly BrewingCompany.
And then this is their FuriousIPA.

(19:55):
So this is an India pale ale,so we're stepping up the
hoppiness and things like that.
This is 6.7% ABV, so we wentfrom 5 to 5.8 to 6.7.
So, as you can see, it's beenkind of a gradual increase as
well in the ABV as well as thehoppiness.

Speaker 2 (20:13):
All right, so what do we got there, Julie?

Speaker 3 (20:15):
Okay, it says the beer that built Surly
aggressively, hopped in citrusybut with a chewy caramel
backbone.
Surly, is called Surly due toour inability to find a good
beer in town.
Furious is one of the firstbeers we brewed to rectify that
situation.
The rest is history.

Speaker 1 (20:36):
Now, julie, if you remember, we were in the cities.

Speaker 3 (20:39):
Yep, we did go to.
Surly Jim was not able to bethere, but we went to Surly.
Yes, very awesome place.

Speaker 1 (20:44):
It is a huge brewery.
You have to go up theresometime.
We've got to go up there and doa podcast from there or
something, because they had somany beers, jim, on tap that I
hadn't even heard of, haven'tseen them in the can bottle,
anything like that, and they hadbarrel-aged stuff.
They had all sorts of stuff.

Speaker 3 (21:00):
They have a beautiful outdoor area.
It's just gorgeous.

Speaker 1 (21:03):
They had fire pits and fire tables.
I don't know what they were,some kind of heater thing that
was blowing hot air when you'reright up by the building Yep on
the patio like a little pergolathat blew heat out.
Yep.

Speaker 3 (21:15):
Because it was in the winter.

Speaker 1 (21:16):
It was in the winter, yes, and we could still stand
outside, yep.
And inside it was full of giant, almost like picnic table
looking.

Speaker 3 (21:24):
Yeah, like tables and bench seats, like big farmhouse
lawn tables, yeah, kind of likethat, and it was.

Speaker 1 (21:28):
I mean, you can get food there.
They had an upstairs and adownstairs, kind of like
Toppling Goliath.

Speaker 3 (21:32):
Okay, maybe even bigger, oh wow.

Speaker 1 (21:34):
And it was.
I couldn't believe.
They had on the wall all thebeers they had on tap and it was
just oh my gosh, I've nevereven heard of half of these you
know Right.
And then, of course, across theparking lot, you can see the.

Speaker 3 (21:46):
Sacred.

Speaker 1 (21:47):
Heart Distillery.
Oh, so kind of interesting.
But yeah, we have to make atrip up there sometime and check
it out and, you know, do apodcast Because, like I said, it
was just crazy.
It is a beautiful place, yeah,and it was really nice and, like
you said, we were in the winterand we were all standing around
a campfire and had our glassesout there drinking.

Speaker 2 (22:05):
Yep, it was cool, all right, all right.
Well, the can is very ominous.

Speaker 1 (22:11):
Oh yes, it's got flames coming off of the Looks
like it's in hell.
Well, you may be, you may notbe.

Speaker 3 (22:16):
We'll find out here shortly, hopefully it doesn't
taste like that Going to have alittle water to cleanse the
palate there.

Speaker 2 (22:24):
It did say it was a red amber.
Yeah.

Speaker 1 (22:31):
So it is definitely more of an amber color than what
the first ones were.
It's kind of interesting, isn'tit, how the first three have
all been a different.
You know, that first one wasreally kind of cloudy and such,
and then the next one was veryclear and bright, and then this
one is red, you know, kind of anamber.
So I think that is another oneof those kind of loosely.
You can make it what you want,you know what I'm saying.

Speaker 2 (22:47):
There's all sorts of different things.
I don't get much aroma.

Speaker 1 (22:49):
Yeah, the aroma is actually not Even the head is a
little bit yellow though, too Alittle bit.

Speaker 3 (22:53):
Yeah, and you can smell a little bit of hop, but
not much Did.
We, the ABVs are 6.7.

Speaker 1 (23:00):
Flavor-wise, you're getting into a little bit more
hop.
You can taste it.
It's not real dry, though onthe finish, yeah.

Speaker 3 (23:07):
I was going to say it's a different hoppy flavor
than the one we had before.
Yes, but, like you said, not asdry.

Speaker 1 (23:15):
Actually I almost like that one better, Almost
like which one better this theFurious.

Speaker 3 (23:19):
Yes, even though I know it's.
I know more hoppy.

Speaker 1 (23:22):
I wonder if that caramel does something more to
If it knocks down the hop maybea little, I don't know.

Speaker 2 (23:27):
Because, like it doesn't taste sweet but it's
Kind of got a like a creamy typeflavor to it.

Speaker 3 (23:33):
Yeah, you know, it's not that bitter, really super
bitter.

Speaker 1 (23:37):
Yeah, because I'm not really.
I don't get like a grapefruitflavor.
You know you get the agrapefruit flavor.
You know you get.
The majority of the hop for meis on the finish, like after you
swallow it.
Then you get that little bit ofa.
You can tell you had hops.

Speaker 2 (23:50):
Right, but it's not over the top.
No, not at all.
I mean, it's all very muted,all the flavors.
That's why I'm wondering ifthat caramel does something you
could be right.

Speaker 1 (24:00):
Maybe you know they could do something to it.
But yeah, this is.
I like this.

Speaker 3 (24:03):
Yeah, I was a little scared, but I'm pleasantly
surprised that this is notactually Just because it had
mean artwork, Well and IPAbecause I am normally not a fan.

Speaker 2 (24:15):
Right.
Well then, what do you think itmakes sense?

Speaker 1 (24:19):
I do like it.
Like I said, I've had it before.
I don't remember what I scoredit before, but honestly I'm
going to go with a 3.0 on thisone.
Wow, I do like this becausesame thing, julie I think I can
drink and I have drank multiplecans of it before, but again,
it's not a lot of them, becauseI get tired of the hop after a

(24:39):
while, right.

Speaker 3 (24:39):
I feel, like I don't know.
I feel like I would get a gutrot if I drank too much of the
IPA stuff.
But I'm going to go 2.9.
I don't mind this.
Actually, I like this onebetter than the first two, which
kind of is odd.

Speaker 1 (24:55):
It's kind of surprising, because I figured
the first two were going to beway smoother.

Speaker 3 (24:59):
And we'd be like, oh yeah no problem.

Speaker 1 (25:02):
But then, yeah, you know Oliphant and Halfay, they
are smaller breweries than Surlyis.
You know, I don't we'd have tolook to see you know for sure
how long they've all been around.
But Surly they are really knownfor darkness and their IPAs.
You know they do a good job.
So, jim, what do you think?

Speaker 2 (25:27):
Well, it's again.
I mean, not a single flavorsticks out.
So that's the hard part.
I mean, even the citrusy partis not really citrusy, but so
it's not bad.
But I mean it is smoother.
I might be breaking my planehere, but I'm going to have to
say a 2.9 as well.

Speaker 3 (25:39):
I don't know what's going on.
Stop the presses.

Speaker 1 (25:42):
I must be drunk, because I could have swore he
said a 2.9 on an IPA.

Speaker 3 (25:46):
He did.
I was a witness.

Speaker 1 (25:49):
I almost Good thing I'm sitting down.

Speaker 2 (25:51):
And now he's eating a cracker and looking like it was
the worst thing he ever had.
Do you need a no?

Speaker 1 (25:57):
I do have a question, though, okay.

Speaker 2 (25:59):
We're talking about IPAs.
Yep, and which brewery?
It wasn't one of these producedthe first IPA to be exported to
India.

Speaker 1 (26:09):
Oh geez, that's way back when.

Speaker 3 (26:11):
Is it a brewery in the United States?

Speaker 2 (26:13):
I can answer that no.

Speaker 3 (26:14):
Well then, how would we know?
Because it's such a famous one.

Speaker 1 (26:18):
It's still around Heineken.

Speaker 2 (26:21):
No that's a dark beer .
That's from Germany, oh wellthat's a dark beer.

Speaker 3 (26:24):
That's from Germany.
Oh Well, it's not the UnitedStates, if you've listened to
our podcast.

Speaker 1 (26:27):
I've told a story about the lady that said
Heineken was a dark beer.

Speaker 3 (26:30):
Oh yes.
Oh yeah, I'm trying to think ofa which brewery, Stella?
I don't know, she's justshouting out names like crazy, I
don't know.

Speaker 1 (26:40):
And I know I've known it and I'm totally I know
that's what you.

Speaker 2 (26:44):
We talked about it before, so I thought you had it
Dos Equis.
She's hammered drunk already.

Speaker 1 (26:52):
This one basically, is it out of Britain or I can't
remember it's out of Britain, Idon't remember that.

Speaker 3 (26:57):
Mike, your head's going to crack open.
It's going to.
You're thinking so hard.

Speaker 1 (27:01):
I don't remember.
I'm not even going to throw outan answer.
I don't know, dude, I can'tremember.

Speaker 2 (27:05):
So, after losing their Russian markets, brewers
in Burton England quickly beganbrewing for export to India.
One of the first IPAs to bebrewed and exported to India was
by George Hodgson's Bow Brewery.

Speaker 1 (27:21):
Okay, the only reason I remember that is because I
didn't even recognize the namethen, and I still don't
recognize the name.

Speaker 2 (27:27):
but the brewery was two miles from the East India
Docks, which made it convenientfor traders.

Speaker 1 (27:34):
Yep exactly I remember that part too, but I
couldn't remember the name of it.
I knew it was some because I'msitting here going.
Okay, it wasn't Samuel Smith,it wasn't you know, it was a
guy's name.
Got it almost right, so shegets 200 points and since I
didn't say an answer, you gotminus 2,000.

Speaker 2 (27:50):
Nice.

Speaker 3 (27:50):
Well, I'm kind of was caught off, like the.
I didn't realize that Indiawould be a.
Are they consumers of IPA?

Speaker 1 (27:58):
There's not a question coming up on that, yeah
we'll say that, but there's areason that they did it.

Speaker 3 (28:03):
But we'll get into that, okay, because I'm like I
just didn't find India as a big,so that was actually a British
Commonwealth.

Speaker 1 (28:11):
Right, that's way back when so they're going there
all the time, gotcha.

Speaker 3 (28:16):
You learn something new every day, Exactly All right
.

Speaker 2 (28:19):
so what do we got?

Speaker 1 (28:21):
All right coming up.
Well, now this one has aninteresting label on it.
It's got like a great whiteshark chasing a puffer fish is
what it looks like, and this isby Tox Brewing.
Yes, and I don't even know howto pronounce this Aerothron,
aerothron.

Speaker 2 (28:36):
Aerothron.

Speaker 1 (28:37):
And this now we're going to a double dry hopped
India pale ale.
So this is a double pale ale8.6.
8.6.
So once again we bumped up theABV and I am guessing we're
bumping up the hop as well.
I have never had this beer.
I've never even heard of thisbrewery before.

Speaker 2 (28:57):
So this will be interesting.
So it says there's not much.
We brewed the special scaled upFugu variant.

Speaker 1 (29:06):
Okay, Now you know what Fugu is.
I've heard of something similarFugu is what the name of the
puffer fish in Japan is calledfugu and that's where, if they
don't prepare it right, youcould die because it's poisonous
.

Speaker 3 (29:19):
Oh yeah, like on John Wick.

Speaker 1 (29:21):
Remember when she ate the Well, John Wick, or I was
thinking, like you know, I'veseen it, I think on Andrew
Zimmer, the guy that would eatlike crazy stuff.

Speaker 3 (29:30):
Oh yeah, you know that stuff.

Speaker 1 (29:31):
But yeah, it's like a number of people each year get
sick from it because it's notprepared correctly.

Speaker 3 (29:36):
And that's the name of it.
There is Fugu.
If one of us drops over anddies tonight, it's because the
Fugu wasn't prepared correctly.

Speaker 2 (29:43):
Well, remember because I looked on.
So all their beers are a Fuguvariant name.
Oh really, Okay, right.
So this one is the Aerothron,and it was in celebration of our
annual re-tox party, theirdetox party Re-tox.

Speaker 1 (29:59):
Oh, so they all got re-drunk Apparently.

Speaker 2 (30:01):
Nice 12% beer project .
It's a double IPA, dry hoppedwith Citra, Rewaka, Mosaic and
El Dorado hops.

Speaker 1 (30:11):
Okay, now remember, dry hopping is more so, if I
remember what my brother saidit's more so for the aroma.
Okay, then then.
Uh, brian, correct me if I'mwrong, but I believe that is
what it was if it's dry hoppedand I got a little more after we
take okay, talk about taxbrewing.

Speaker 3 (30:28):
It said it was well, I guess, brewed and packaged by
12%.
North Haven, connecticut, forTox Brewing.
But I don't know where ToxBrewing is out of.
I got that too.

Speaker 2 (30:38):
Oh, you got that too.

Speaker 1 (30:39):
Oh okay, this is kind of a little bit similar to that
first one, in color the cansays dangerously drinkable.

Speaker 3 (30:46):
We shall see, let's see how dangerously drinkable it
is.

Speaker 1 (30:50):
That's not bad.
I think that's pretty smooth.
I was expecting a lot worse,yeah.

Speaker 3 (30:55):
And that is honestly not bad.

Speaker 2 (30:57):
What's that initial when it touches your tongue?
I get almost like fruity.
Yeah, is that what that is, Iget?

Speaker 1 (31:02):
almost like a.
It's not grapefruit, but almostlike an orange kind of flavor
Maybe.

Speaker 2 (31:07):
Yeah, but I mean, your tongue feels something
before you get the taste.

Speaker 1 (31:10):
Your tongue feels something before you get the
taste, that's the fugu, it's thepoison.
Is that the poison?
See, they got the poison out.
They got just enough in to numbyour tongue.

Speaker 3 (31:17):
See, I don't know if it's like a fruity, Like it's
sweeter when you get the firsttaste of it.
That's really weird.
I am freaking out here becauseso far this is my best.

Speaker 1 (31:32):
I don't mind this at all.

Speaker 2 (31:33):
I don't either.
So do we want to talk about thebrewery or the name of the fish
?

Speaker 1 (31:38):
Well, whichever you'd like to do, Okay.
Because we'll do both of them.
Okay, because this is, I canstand drinking this one, all
right, so you can pour some moreif you want.

Speaker 2 (31:46):
So it says.
Tox Brewing Company is locatedin New London, Connecticut, was
founded by lifelong friends,dane Lasky and Michael Zaccaro
in 2019.
So relatively new New.
Yeah, the name Tox reflectsLansky's background in toxology
and a fascination with poisons,antidotes and the healing power

(32:10):
of plants.
Okay, they see Tox brewing as ablend of craft science and
nature, not just beer, wow.

Speaker 1 (32:18):
So hopefully they do well.
Yes, so he doesn't putsomething in there.

Speaker 2 (32:23):
He might just do it in your can.

Speaker 1 (32:24):
It could be.
Yeah, this is wild.
And I picked this one up at thebeer shop.
Oh, did you Really?
I picked actually the Sna paleand the slow melt, the slow melt
.
I picked those up as well atthe beer shop Because I knew we
were going to do this and I keptlooking.
I'm like, oh, they got.
You know, I looked on Untappdand they got some you know,
doubles and quad and all thatand then triple.

(32:45):
So I'm like I got to go getthem.
So we have them.
I'm going to give you just it'spretty crazy.

Speaker 3 (32:50):
The can is kind of like a little bit scary.
The shark looks super angry andthe puffer fish looks very
scared.
That's one of those that I gotto try.
Do you notice, though, like inthe background, there's like I
don't know if it's like if thisis like the United States, but
look at, like the buildings thatare supposedly underwater in
the background.

Speaker 1 (33:09):
Is it Atlantis?
It's probably supposed to beAtlantis.

Speaker 3 (33:14):
But yeah, it is kind of interesting.

Speaker 1 (33:14):
I never they got a dude here that looks like a
Roman.

Speaker 3 (33:19):
Oh, maybe it is, it's probably.

Speaker 2 (33:21):
Atlantis?
It's probably Atlantis.
What's his name?
Morpheus, no.

Speaker 1 (33:28):
That was from Hedda's Trident Aquaman.

Speaker 3 (33:38):
No, his dad, Aquaman's dad, right yeah, I'm
really good at that game whereyou just shout out.

Speaker 1 (33:41):
You just shout stuff out yeah, something's gonna hit
the wall and stick.
Yeah, all right.

Speaker 2 (33:44):
So here I got a little more so aerothon
aerothron is a genus of thepufferfish family which we we
already talked about, found inwarm water parts of the Atlantic
, indian and Pacific Ocean.
These species are sometimeskept in aquaria, the largest
species, which can reach 3.9feet in length.
Oof, wow, wow.

(34:05):
And what is weird is I had apicture when I looked on
Wikipedia, and the picture ofthe fish on, here looks the same
as it is on the.

Speaker 1 (34:13):
That's crazy.

Speaker 2 (34:14):
Yeah, his eyes are sticking out a little bit more
of the big shark behind him,that's because the shark's
chasing him.
But I wonder what would happenif the shark probably wouldn't
touch him, because wouldn't itput poison in the shark?
You would think so, I'm surethey're not See that shark.

Speaker 1 (34:28):
He's not very bright, he don't know what he's doing.

Speaker 2 (34:31):
So what are you thinking on the score?
I like this one.
Uh-oh, you like it.
I thought you liked the lastone.

Speaker 1 (34:37):
I do, but I'm going to go a 3.2 on this one.

Speaker 3 (34:40):
I really like this I mean it surprised me?

Speaker 1 (34:43):
Yes, for sure it did me too.
So I mean, hop-wise, it's notbad at all and it does have a
sweetness, like Julie said, andI don't know what it's from.
They didn't really give us thatdetail, but that's good.
I could drink a can and that'sa pint can.

Speaker 3 (34:57):
And it's a big can yeah.

Speaker 1 (34:58):
I could drink that, Julie.
What are you thinking?

Speaker 3 (34:59):
I'm going to go actually a 3.0.
So far, I'm shocked to say thisis my favorite one so far.

Speaker 2 (35:07):
I mean, what is weird ?
I don't know if you guys are.

Speaker 1 (35:14):
Hang on, I got some dirt in my eye.
Are you going to cry, Mike?
I think so.
It's just.
It's always so nice to see likeyour young ones.
The doubters, they start to thedoubters, or okay?
I'll say it that way, the onesthat were like ugh when they
start going man this isn't toobad.

Speaker 3 (35:26):
My box of beer tasting is expanding.

Speaker 1 (35:30):
Yes, it is expanding.
We're doing our job, Jim.
We're doing our job.

Speaker 2 (35:34):
You know, what is weird is, however, and whatever
they used, that initial likewhen you pour it on your cup,
into your mouth, that initialflavor, even after two or three
sips, it's still there.
It's still after that drink,you still get that flavor on
your tongue, which?
Whatever they're doing, youwould think a lot of other beer
brewmasters would do the samething, Because, I mean, that
really does something to thebeer.

Speaker 1 (35:54):
It's like bright and sunny.
They might not have a guy thatcan prepare fugu to put in the
brew kettles though.

Speaker 2 (36:01):
That's true.
I mean, is it an ancientChinese secret?
It could be.
Yeah, ancient Chinese secret,it could be.
I don't know.

Speaker 3 (36:07):
That is good.
I mean, I'm surprised I'm goingto go with 3.1.
I'm surprised O-M-G Jim'sgiving an IPA a 3.1.

Speaker 2 (36:18):
It's something with that on the tongue, the little
flavor.
I don't think I've ever had abeer that's done that with a
flavor.

Speaker 3 (36:22):
On an IPA no no any beer.

Speaker 1 (36:24):
Honestly, jim I think this is probably the first beer
I've ever had from this brewery.
Oh, I think for sure it's Hox.
I've never heard of them before, and you know, it scared me a
little bit when I first pickedit because you don't know, Right
, but man, that's a good prize.

Speaker 2 (36:37):
I mean kudos to the beer shop for getting something
like that.

Speaker 3 (36:40):
They'd like to see what other kinds of beers they
make.
Yep, we'll have to check themout online and see what else
they have.

Speaker 1 (36:45):
Hopefully the beer shop will get some of their
other stuff in.
Yeah, that was really good.
I was impressed.

Speaker 2 (36:51):
I mean, have you seen what's going on here?
Every one of the scores foreach of these has gotten higher
and better, and better, which iscrazy.

Speaker 1 (36:57):
So we'll see how it keeps going, yeah.

Speaker 2 (37:00):
I'm a little worried about this next one I'm like.

Speaker 3 (37:03):
well, the name itself is kind of a little frightening
in itself.

Speaker 1 (37:07):
Well, did you have a question before, or do you want
to?

Speaker 2 (37:12):
save it for after the next one, or all right well,
since you're so jumpy, let's getright into it.

Speaker 3 (37:15):
Way to go, mike.

Speaker 1 (37:16):
So I brought it on myself, I'm sorry, so we just
talked about george hodgson's bobrewery right.

Speaker 2 (37:22):
Yep, what was his original name of that beer, you
know, because it wasn't.
It wasn't called an ipa tostart.
What was the name of that beer?

Speaker 1 (37:32):
We're going to say a Hoppy Ale.

Speaker 2 (37:37):
No, come on, remember , they're not doing it.

Speaker 1 (37:40):
How about the stuff that we send to somebody else
because we wouldn't drink it?

Speaker 3 (37:45):
They're close, kind of long for out of hand Back
then they didn't really havelabel limitations and stuff.

Speaker 2 (37:51):
Alright, Julie, what is your guess?

Speaker 3 (37:52):
October Ale oh, look at that she got it right Snap
right out of the den here.

Speaker 1 (37:58):
You know, what's going to be funny is, ladies and
gentlemen, at some point, whenthey're standing at the pearly
gates and St Peter comes out andhe goes.
I saw how you like totally youknow robbed Mike on all those
questions.
How do you justify that?

Speaker 3 (38:11):
I asked for forgiveness.

Speaker 2 (38:13):
I was more talking to .

Speaker 1 (38:14):
Jim, he had no answer .

Speaker 2 (38:17):
Julie got it right.
That's plus 500.
Minus 5,000, I'm sure.
Wow, I thought these were someeasy ones for you here Not so
much.

Speaker 1 (38:27):
So October Ale is what they call it.
Yep Before he changed the namewhen they started sending it, he
probably had to change itbecause Germany said uh-uh, that
doesn't taste anything like ourOktoberfest type stuff, right?
So Okay, kiddos.
Well, how many we got left?
We got two.
We got two more IPAs.
So we went through a pale ale,an APA, an IPA, a double, so A

(38:49):
double.
So now the next one is a Triple, triple.
IPA oh not triple Nope, tripleTriple.
And this one the name is kindof this is by Hoof Hearted
Brewing From Ohio, from.

Speaker 2 (39:03):
Ohio, okay, yep, they had a couple breweries in Ohio,
okay, so I'm not sure which one.
This one may be, so this istheir Conky Dong.

Speaker 1 (39:13):
Yes, you heard me right, conky Dong.
Four-up evolution, aquatic apetheory, triple IPA brewed with
citra, nectron, eldorado andmosaic hops, 9.5% ABV.
Now here's one thing you willprobably enjoy.

(39:35):
They say this should be servedat 46 degrees Fahrenheit.
That's probably pretty close tothat.
This may be slightly warmer,but it's not much warmer than
that.
But this is the first can thathas said what temperature you
should serve this at.

Speaker 2 (39:48):
And I found one sentence on their website First
look at the artwork.
Do you see what Donkey Kong is?

Speaker 1 (39:54):
writing.
Is it the dolphin, a browndolphin?

Speaker 2 (39:59):
Okay, I'm not sure where those are located.

Speaker 3 (40:03):
Well, the Kong guy looks a little sketchy.
No, that's not his name.
We can't say that it'strademarked.
That's not his name, oh.

Speaker 1 (40:08):
Kong guy.
Yeah, what's his real name?
Kunky Dong guy Kong guy, yeahwhat's his real name?

Speaker 2 (40:14):
Kunky Dong guy Dong guy.
Mr.

Speaker 3 (40:15):
Dong to you.
I feel like awkward saying dongI know, it's like this is a PG
show and we have to say this MrDong looks angry in a lot of
those photos.

Speaker 2 (40:24):
Kind of he almost looks like a bank robber in that
one Kind of so it said, we tookKunky Dong, fattened him up a
bit and doubled the dry hop fora whopping 8.5 pounds of hops
per barrel.
Wow, Yowza.
Because did you explain that wedid find what conky dong?
There is a conky dong they have, just yes.

Speaker 1 (40:47):
And that was a normal .
Was that a double IP or asingle IP, Single, Single?
And then they have this onewhich is their triple.

Speaker 2 (40:54):
Right, I didn't realize, because on the front of
the can there's no words.
No, there's none whatsoever.
So when I typed it into MrGoogle, only conky dong came up.
Okay, not the conky dong.
Four of evolution aquatic apetheory.

Speaker 1 (41:09):
Yeah, I didn't know that there was so much, and I'm
sure they had to go with conkydong because the other variation
is trademarked.
I'm sure, oh, is it?
Oh, I'm sure.

Speaker 3 (41:18):
Well, it's very cloudy Boy, that's almost Hazy.

Speaker 2 (41:21):
Like for these, I call them a little hazy.
At first I was going to say italmost had a coconut aroma, but
it's not really that it's.

Speaker 1 (41:27):
It doesn't have any aroma at all, very minimal.

Speaker 3 (41:30):
Well, here it goes there's not much flavor to that.
There's something there's.
And I like it because I feellike it's not so like and it's a
triple.

Speaker 1 (41:39):
This is a triple, and I am just.

Speaker 3 (41:41):
The one Honest to God .
The first one we had, I feellike, was more IPA than this one
, and this is 9.5.

Speaker 1 (41:49):
ABV, 9.5 ABV.
It does not taste like 9.5.

Speaker 2 (41:51):
No, this is crazy.
I like this.
I mean, it's not bad, it's notcoconut.

Speaker 1 (41:57):
Yeah, the first one I had was like coconut, but it's
not, but I don't know what it is.
Like you said, jim, it's aweird.

Speaker 3 (42:03):
It's like pineapple.
I can't pin it down.
It's not grapefruit.

Speaker 2 (42:08):
It's like not a grapefruit and it's not hoppy.
I don't know.
There's not a hoppy, verylittle.
And even on the finish.

Speaker 1 (42:13):
I mean there's a little dryness, but not bad at
all really.
I mean, this is really oh mygosh Just say it.
It's pretty decent, it is no, Imean.

Speaker 2 (42:23):
I'm trying to.
It's not terrible, it's notterrible I.
Whether it's citrus or whatever, it's not that Tox Brewing
really did something with theirflavor in the front end.

Speaker 1 (42:35):
Yep, this one.
See, I was expecting it.
The ABV has been going up.
I was expecting the amount ofhop.

Speaker 3 (42:42):
It was going to get stronger and stronger and
stronger.

Speaker 1 (42:47):
So these guys so far, like I said, are doing
something.

Speaker 2 (42:52):
I mean even for us.
Maybe that's why they didn'tput the IBU stuff on there,
because the IBU thing for us, Imean, I don't think we haven't
had it over 30 yet, have we In?

Speaker 1 (43:01):
our, the way we look at it, right.
No, there's nothing.
There's probably oh, this isway up there.
No, it's not.

Speaker 2 (43:10):
It's not, it could be .

Speaker 1 (43:13):
I think you might be right, Jim.

Speaker 2 (43:14):
I'm just taking a guess.
I don't know when.

Speaker 1 (43:16):
I talked to my brother on the podcast about it
because I told him our struggleswith it.

Speaker 3 (43:21):
It's going to scare people away.

Speaker 1 (43:22):
Our biggest thing is you're expecting it to be super
hoppy and a lot of them aren't.
The higher ones aren't that badRight?
And he was like, yeah, you know.
Basically he said, yeah, it'snot.
The thing that they don't takeinto account is the hop, the
IBUs.
They get that rating off of thehops themselves.

Speaker 3 (43:38):
Oh, they don't.

Speaker 1 (43:39):
And then you have to factor out for your mash bill,
like your grains and all that,because that'll knock it down.
You know what I mean.
So Right, you may start with ahop, whatever that's high, but
then it gets knocked out and I'mlike, well, that's crazy,
because they don't.
You know, they always put thatbig number to, you know.

Speaker 2 (43:55):
But I would be more apt to use your own personal
taste.
I mean because you can tasteright away.
I mean there's not hops in it.
I mean there's hops in it, butI mean not the bitter or the
grapefruit Not what I wasexpecting, because it says
international bitterness units.
So to me, that's what I'd belooking for in a flavor, and
these aren't these first fivehaven't been bitter.

Speaker 3 (44:17):
Well, maybe like whatever, an Eldorado and a
Mosaic hop is.

Speaker 1 (44:21):
They're different strains of hops.

Speaker 3 (44:23):
Maybe those are, you know, not so strong flavor, I do
know like Mosaic Eldorado.

Speaker 1 (44:29):
What was the first one?
That was on there.

Speaker 2 (44:32):
It must have been on the can.
It was on the can.

Speaker 1 (44:34):
Yeah, oh, citra, Because Citra is used a lot.
Eldorado is a lot, Mosaic is alot, whatever, that Neckturnal
or whatever, that one I haven'theard much about.

Speaker 3 (44:45):
But yeah it was better than I thought it was
going to be.
I agree.

Speaker 1 (44:49):
So, Jim, what are you going to give it you?
Go first this one.

Speaker 2 (44:52):
Well, I don't know, I'm struggling.
Okay, so here's where I'mstruggling.
So the very first couple ofsips was not bad, because I got
more and more to it.
It got more and more dry.
My mouth got more and more dry.
Okay, some of the bitternessstarted to come through as I

(45:12):
went down on my glass, which isnot a bad thing and it wasn't
like horrendously bad, but itwas still.
It did get more and more hoppy,so I'm going to put it at a 2.7
.
I'm going to put it a littlebit below that.
Very first.
I like that first one.
I'm going to put it a littlebit below that one.

Speaker 1 (45:22):
Okay, julie, what do you think?

Speaker 3 (45:24):
I am going to go a 2.8.
I agree with Jim.
Oh, this isn't bad, but likethe last couple of drinks to me,
got bitter.

Speaker 1 (45:33):
Okay, so I was going to go a 2.9.
I do like it.
I thought it was better than Iwas expecting.
I'm just going to flat out, behonest with you.
I thought it was going to beterrible.

Speaker 3 (45:43):
Right To be honest with you Me too, because I
thought okay with the name likethat, it's probably going to be.

Speaker 1 (45:48):
Ugh, it was better than I thought it was going to
be.
Yeah, it would for sure, butit's in a pint can.
Would I drink multiple?
No, because I know I keepsaying this, but I would.
On all of these, especially thepint cans.
After one, I'd be good.
Right, you know, like theFurious, I could drink a couple
12-ounce cans of that, but thenI'd be good For the day.
For the day, yeah, it'sprobably going to go to

(46:10):
something else, right?
Yeah, all right.
Well, we've got one more IPAleft.

Speaker 2 (46:14):
And I've got two more questions.
Awesome, all right.
Well, all right.
So we're talking IPAs and we'retalking George Hodgson's Bowl
Brewery, right?
Yep, and we got the originalname and we got where it was
located.
So why was this drinkspecifically designed to be
exported to India?
Because I think Julie had askedthe same question before and I

(46:34):
know the answer to that one.

Speaker 1 (46:36):
but do you want to guess, julie?

Speaker 2 (46:39):
I have no idea.

Speaker 1 (46:39):
Why don't you guess, and we'll see what.
Oh, here we go.

Speaker 2 (46:42):
Take a big wild guess .

Speaker 1 (46:43):
They put more hops in it because when it's
transported so it stayed goodlonger, or fresh, whatever you
want to say.

Speaker 3 (46:50):
It was too hot to brew it there in India.
You a fresh one.
Whatever you want to say, itwas too hot to brew it there.
Yeah, in India you didn't havethe right answer.

Speaker 1 (46:56):
What no, because that's why they made it hoppy On
the transport on the ship.
It lasted longer.

Speaker 3 (47:02):
You're partially right, Mike.
It says I want credit for thatit was too hot to brew in the
subcontinent and, because itmatured in route, a journey of
four to six months.
See.

Speaker 1 (47:16):
Oh, grasshopper.
See, ladies and gentlemen, thefact that Julie didn't have a.
She asked earlier and then, allof a sudden, she had this great
big long explanation, for itIsn't that just ironic.
She's so smart, as a certainsinger would say.
Isn't that ironic?

Speaker 3 (47:30):
Smartphones are your friend.

Speaker 1 (47:32):
No husbands that do the research are your friends.

Speaker 2 (47:35):
So Julie got that.
That was a good long answer.
That was actually three partsto it too.
Hey, I get partial credit.
Mike does get points.
So Julie got a plus thousandand we're going to give Mike
plus one.

Speaker 3 (47:49):
You got a plus one I give you credit, thank you.

Speaker 1 (47:52):
At least I got something as a plus one.

Speaker 2 (47:54):
Right, see, good that's good.

Speaker 1 (47:56):
I'm proud.
We're done.
I'm good, I don't have to doany more.

Speaker 2 (47:59):
You're going to drop the mic.

Speaker 1 (48:00):
No, I'm not going to drop the mic.
Okay, All right.
So what do we?

Speaker 2 (48:11):
got next.
Well, so you know off, but allthree of us have had a beer from
this brewery?

Speaker 1 (48:18):
Yes, yep, because they do have other styles and
things like that.
But yeah, we have had, becausethe beer shop has got beers from
here before.
Oh, have they?
Yes, and actually that's whereI got this one From the beer
shop, from the beer shop.
Okay, yep go ahead and this istheir out-of-pocket quadruple
IPA from Blackstack Brewing yes,and it is a 12% ABV All right

(48:42):
and Julie.

Speaker 3 (48:42):
What do we have there ?
It says brewed with our budsfrom.
Is it Lua Lua, lua, brewingdown in Des?

Speaker 1 (48:51):
Moines and I've been there, susie and I have been
there, and Julie's been thereand Jim's been there.
You've been there too.
We're all there together,that's right.
Yeah, money can buy us.
I totally spaced off that youwere there with us.
That's why I was trying to leadit in at the beginning there.

Speaker 3 (49:05):
Yeah, okay, go ahead, julie, I'm sorry.
Our hand-selected strata incompletely over the line
quantities, words to live by.
It's always better to be in thepocket than out of it act
accordingly.

Speaker 1 (49:19):
So now did they say what?
Because remember our, our knockon lua, or whatever yeah, was
that their beers at at theirbrewery were more, uh, like they
were brewed for the masses,like the college college kids.

Speaker 2 (49:32):
Remember there wasn't a lot of flavor.
Was that the Lua one, or wasthat one of the last ones you
went to where they had?

Speaker 1 (49:36):
no, no, they were that very first one we went to
in Des Moines.

Speaker 2 (49:39):
That was the first one.
Yeah, yeah.

Speaker 1 (49:41):
It was across from whatever that office building
was Okay, and then the otherbreweries across the parking lot
, remember, right?
So, Remember and there it was.
And again, they were a verynice brewery and the people were
nice.
The food was good yeah.
But it just seemed like theflavors were kind of muted,
right?
Remember that was our big knockyou and I.

Speaker 2 (49:59):
So I wonder.
So we didn't go to Blackstackthough, did we?

Speaker 1 (50:02):
No, no, Because is Blackstack down there too?
They must be.
I would think right, Let mecheck on my phone here.

Speaker 3 (50:09):
Is it Blackstack?

Speaker 1 (50:11):
Brewing.
One word I'm trying to see ifit says oh, here, blackstack
Brewing St Paul.
Yep, st Paul, and I have notbeen to that either.
You haven't been to that oneeither.

Speaker 2 (50:24):
Nope, st Paul, alright well, let's see what we
got.

Speaker 1 (50:26):
So this is their out-of-pocket quadruple IPA.
And once again this is in apint can, bigger, can, bigger
can.

Speaker 3 (50:33):
And it just this says about this Black Stack Brewing
family run craft tap room andevents venue pouring stouts,
lagers and IPAs and grub fromfood trucks.
Well, there you go.
Now the one thing I'm noticing,I think your.

Speaker 1 (50:50):
Uncle Larry's going to like this too.

Speaker 2 (50:52):
Why's that so, it says?
The history of the buildingthat they're at, the American
Can Building, dates back to 1889.
Beginning in 1902, it was acanning factory that churned out
billions of tin cans for HormelFoods.

Speaker 1 (51:08):
But my Uncle Larry doesn't work for Hormel.

Speaker 2 (51:11):
Swift and Company Armour and Company for
well-known brands like Spam.

Speaker 1 (51:15):
Yeah, no, he didn't have anything to do with that.

Speaker 2 (51:17):
I thought he used to work there.
No, we talked about that.
No, we had a beer.
Or is he blowing my leg?

Speaker 1 (51:23):
No, he never worked there, he works at.
No, he works in Albert Lee at adifferent place.
Yeah, so he did get a beer thatthat was taste like hormel the
chili.
Well, it was like the chill thechili cheese dip god awful,
it's tasted like liquid chilicheese, well yuck yeah you

(51:46):
remember the?
were you with us when we were in?
No, you, yeah, yeah.
When we went to that thebrewery in in, uh miss, when
they had that, the guy was soimpressed with his salsa beer.
Remember, oh yeah, and itlooked like this, like yellow
beer and it tasted like salsa.
Remember, our reaction was likeeverybody was like ugh.
That was the same kind ofreaction we had to the chili

(52:08):
cheese beer.
It was just like ugh.

Speaker 3 (52:11):
I feel like beer should not taste like food.

Speaker 1 (52:14):
No, it was Not like chips or burgers or chili, that
one was extremely bad.

Speaker 2 (52:20):
With the aroma.
I can't pick the aroma out ofthat one Grapefruity.

Speaker 1 (52:24):
I will give them this .
I don't think it tastes like12%.

Speaker 2 (52:27):
No, it doesn't I mean that part it's a little sweeter
.
There's a little bit ofsweetness to it, I think it
tastes like oranges actually.

Speaker 1 (52:33):
More orangey Kind of.
I wonder if they do that toknock the alcohol percentage
down a little bit.
I don't know.

Speaker 2 (52:39):
No, I mean maybe the alcohol flavor, maybe it tastes
a little bit too alcoholish.

Speaker 3 (52:50):
You know like savory like it's a quadruple.

Speaker 1 (53:00):
I agree with you.
I agree with you 100%.

Speaker 2 (53:03):
I'm not a huge fan of it.
I mean, I don't know, would Idrink a can?
I don't know.

Speaker 1 (53:08):
It's a 16-ounce can.
12%, that's a lot of beer.
Yeah, I mean honestly.

Speaker 2 (53:15):
It's ounce can 12.
That's a lot of beer.
Yeah, I mean, honestly, it'snot bad though.
No, I mean it's not bad, butit's like it's got a little
touch of sweetness which, yeah,we, I don't think we've had of
ipa.
That's been sweet.
No, have we.
I mean it's not, not.

Speaker 3 (53:23):
There's the one that was.
No, I mean not just today.

Speaker 2 (53:27):
Yeah, this one the not, not, not just today's oh
yeah, overall right.
I'm like there's some, like youmentioned before, they're doing
something to the beer becauseit is at 12%, right?

Speaker 3 (53:38):
So I don't know why.
I don't know.
Maybe they're like going hey,you guys, we need to make this a
little sweeter, because it's sodang dry that.

Speaker 1 (53:46):
It could be, who knows?

Speaker 3 (53:48):
You know, God love people that love that stuff.
I don't get it, but I'd lovepeople that love that stuff.

Speaker 1 (53:52):
I don't get it.
But Listen, I don't have adryness on the finish, though.
No, even so, I don't know.
Now, this is the only quadrupleI've had, is it Okay, you know
so I have not had many of them,I haven't seen many of them, you
know Right, so it'd beinteresting to try and find

(54:20):
another one that is just likewow, you know.

Speaker 3 (54:21):
So I don't know.
All right, who's gonna go firston this one?
Um, I can go first, let's see,I'm gonna go.
Can we not use the same scorewe've had?

Speaker 1 (54:25):
before, correct?
Oh, I'm gonna go with 2.8.
I do like it, but again, like Isaid, I don't if I'd drink a
whole pint can of it myself, butit's okay For a quadruple.
I was expecting a lot more hop.
Right, I was expecting to whereJim was going to fall off of
his chair, kind of thing.

Speaker 3 (54:43):
Or make that funny face he makes.
Forget all about the questionsand all that kind of thing.

Speaker 1 (54:48):
But I mean, so what was?

Speaker 2 (54:50):
weird is I took like a big swig of it and it really
the bitterness really camethrough.
It came through a lot more thanjust a sip Interesting.

Speaker 1 (54:59):
Well, do you remember now I know this is going back a
few podcasts, jim but rememberthe one beer when we tasted it,
you sipped it.
It had that one because it was,was it a barrel age?
It was a wine one, wasn't it?
Yes, because remember, it hadthat flavor of something.
Then when you chugged it likedrank a bunch of it.
Then you got the whole otherbarrel Right.
It was the weirdest thing I'veever experienced.
Yeah, I can see where you couldget more bitterness on this one

(55:20):
.

Speaker 2 (55:20):
Julie, what are you?

Speaker 3 (55:21):
thinking I will go a 2.5.

Speaker 2 (55:24):
Not a huge fan.

Speaker 3 (55:25):
You're not a big fan of this one.
You know it's not horrible, butcompared to the other ones, I'm
not.

Speaker 1 (55:31):
I'm impressed, though , julie, because your lowest one
is what?
2.5?
Yeah, yeah, and I was thinking,oh boy, yeah, I'm going to be
the only one in the twos on anyof these, and you both of you so
far.
We'll see what Jim does, butit's been very, very pleasant
for me to see these scores.

Speaker 2 (55:47):
Yeah, I'm going to go with 2.6.
I'm not sold on it.
It's got a little.
There's something I can't pickit out.
It's just a little bit off.

Speaker 1 (55:56):
Yep.
So I don't know it does havekind of a weirdness to it.

Speaker 3 (56:00):
Yes, like the aftertaste is funky.

Speaker 1 (56:02):
The more I've been sitting here.
It does have a weird Like thelinger.

Speaker 2 (56:06):
Yes, Do it a little bit.
Yes, it stays in your throatfor a little bit longer than
what's normal.

Speaker 1 (56:11):
So any breweries out there, if you have quadruples,
we'd like to try them.
Or until we can get the firstquintuple.

Speaker 3 (56:20):
That kind of frightens me.
I'm pleasantly surprised,though I was expecting a lot
worse than what we had today.
I agree Because I'm not a hugeIPA fan, but these were actually
not bad.

Speaker 2 (56:31):
So I'll ask the last question that I was thinking
maybe we should wrap up oursummary of these.
And then we got some specialbeers at the end.

Speaker 1 (56:40):
Yeah, we do have a couple of them that are totally
not IPAs that we're going to trybecause they just sound good,
right.

Speaker 2 (56:46):
So my question is yeah, because we can.

Speaker 1 (56:49):
We can do stuff like that.

Speaker 2 (56:50):
Yeah, when Did the term IPA or India Pale Ale start
?

Speaker 1 (56:56):
It's an easy question .
It's easy when you got theanswer in front of you.

Speaker 2 (56:59):
Because, remember we talked about when Britain lost
the Russian markets, right?
So what year did that happen?

Speaker 3 (57:05):
Oh, criminy.

Speaker 2 (57:05):
Well, you're the history major, I know, I know
what the answer is it's easy,well you got it on the paper
right in front of you, Okay wait, here's the bonus part to the
question.
You see Now he's trying tobacktrack a little bit, and the
bonus part of the question iswhich country actually started
using the word IPA?

Speaker 1 (57:22):
That makes it way easier.

Speaker 2 (57:24):
Right so the year and the country.

Speaker 1 (57:28):
Why did they lose the Russian?

Speaker 3 (57:29):
market, I'm going to say 1862 and India.

Speaker 1 (57:34):
Okay, Well, let's see , I'm going to say 1904, and I'm
going to say that Germany used.

Speaker 2 (57:45):
It All right so here we go.
You guys are really both close.
Yeah, we're both way off, we'reway off.
The name IPA was not coined inEngland, nor India, nice, so I'm
not there.
Coined in England, nor India,nice, so I'm not there.
The first record of the nameactually comes to us from an
1829 newspaper ad in Australia,really Hawking the wares of a

(58:08):
merchant, ab Stark.
It included on one of theoffers which I saw the piece of
paper because I actually had apicture of it.
It included an offer variousliquors and textiles are tailors
in East India Pale Ale.
It was actually listed as oneof the things that was for sale.

Speaker 1 (58:20):
That's weird Interesting In Australia, huh.

Speaker 2 (58:22):
Yeah, so Julie got that one right.

Speaker 3 (58:24):
Well, because I was in the 1800s, yeah, but she said
India.

Speaker 2 (58:27):
Yeah, we don't worry about that, it's no secret.
So, plus the Wow and Mike, hedidn't use England nor India.

Speaker 3 (58:36):
so we're going to give you a point for that Nice.

Speaker 2 (58:39):
So it looks like Julie may have won.
She may have come out on top.
She might have slightly comeout in front of me.

Speaker 1 (58:45):
Yes, good job, julie, all right, so now what that
means is you have to finish allthe IPA beers that are left.

Speaker 2 (58:52):
So I happen to be at one of our local liquor stores.
There we go, I'm.
So I happen to be at one of ourlocal liquor stores.
I was trying to come up to thebeer stores and I just always
happen to walk through just tocheck and these two caught my
eye because we had had beersfrom these breweries before and
they were really good.
Their flavor was really like wealways say, if it says it on

(59:12):
the can.

Speaker 1 (59:12):
It's on the can.
It should be in the can.
It should be in the can.

Speaker 2 (59:14):
And these are some of the very fruity ones that we've
had before, which were reallygood.
So I don't know if you want totalk about these two in general,
but I mean, I thought they werereally good, but I thought oh
yeah, julie's thinking we shouldprobably have new glasses for
these.

Speaker 3 (59:30):
Oh yeah, because I feel like wrap up the IPAs first
yes, yes, there we go.

Speaker 1 (59:34):
Yep, I'm sorry, Nope, not a problem.
So overall, I mean, I waspleasantly surprised, Really,
with all we didn't have an IPA.
I thought that was terrible.

Speaker 3 (59:43):
I agree, a pale ale.
We'll say that that was like ohmy god, I can't drink this.
It was super hoppy, right, wedid not have one of those.

Speaker 1 (59:50):
Honestly, the ones that stood out out to me.
Honestly, anybody could drinkany of these, yeah, I think,
because they're they're verygood examples and I'd love to
try another quadruple or someother stuff from tax brewing for
sure, just to see, absolutely.
But the ones that really thatwere pleasantly surprising to me
.
One number one that wassurprising to me was that tax
brewing one right honestly youknow that one really stood out

(01:00:13):
and then fear, of course furious, but I've had that before and
that they I know they do a goodjob.
And another one that kind ofsurprised me was the conky dong.
I hate to say it.
It was kind of surprising.
The aroma was a little weird,but it it was good, and so was
the, the out of the pocket orsuch that one for a quadruple
was good not to cut you out, letme ask this question what is

(01:00:34):
weird, and I don't know if it itdoesn.

Speaker 2 (01:00:36):
It doesn't kind of correspond to me, but do the
ABVs correspond to the way theflavors tasted for you?
I don't know, because you knowthe higher ABV ones were a
little bit edgy for their flavorand the lower ABV ones were not
.
You know, the flavor was a loteasier.
Yeah, so I don't know.
What do you think on that?

Speaker 1 (01:00:53):
But really none of them to me tasted as high,
especially the last ones.
They didn't taste high ABV tome.

Speaker 2 (01:01:00):
Right.
So do you wonder how does thatfactor into what you're?

Speaker 1 (01:01:04):
That's a good question, jim.
That's a very good question,because I don't know how do you
answer that, because we do likehigher ABVs, but still it was
just I don't know they were allgood examples.

Speaker 2 (01:01:17):
I know the listeners are probably thinking that too.
Well, it's 12%.
So is that going to scare meoff?
Because it's 12%, gotcha,gotcha yeah.

Speaker 1 (01:01:24):
And that's one of the things my brother and I had
talked about as well was you andI, my brother BK, we're all
really used to drinking thesehigh-octane beers.
So when we taste a 12%, nowused to drinking these high
octane beers.
So when we taste a 12 now julie, you'd be a good, a good person
to answer this, because whenjim and I taste a high act like
this this was 12 to me it didn'ttaste alcohol-y right, really

(01:01:47):
at all.

Speaker 3 (01:01:48):
I felt like that did not taste like 12.
Just trying a few of like yourbourbon barrels right, because
sometimes they're like whoa oryou know if it's like rum barrel
or bourbon barrel or whateveryou know you can really taste
the alcohol in those where Ifelt like this you couldn't
taste the alcohol.

Speaker 2 (01:02:07):
So that ends to try to, you know, give the listeners
a little bit of a differenttake on, because I mean, all
these, I think flavor wise, tome they are all within a band
within a band of each other,absolutely and the only thing
that really stood out was ABV.
So we started low and workedour way high, but you really, in
my opinion, didn't taste adifference in ABV as you went up

(01:02:27):
.
I mean, I don't know if I'm wayoff.
No, I agree 100% with you.

Speaker 3 (01:02:30):
I agree with you.
I mean, as we moved along, Iwas like, oh Lord, oh God, this
is going to be so bad.
But it wasn't.
It was like all of them were.
I mean, if I was at a party andall they had was this, I could
drink it.

Speaker 1 (01:02:43):
Well see, and this is another thing that we've talked
about before because IPAs arevery polarizing, Hops are very
polarizing.
You remember when we had thebeer tasting at your house here
on Oktoberfest that time, yep,there were people that they
wouldn't taste the beer becausethey thought it was hot.
They just dumped it and it wasterrible, you know.

Speaker 3 (01:02:59):
I think the smell turns people off.

Speaker 2 (01:03:01):
Right.

Speaker 3 (01:03:01):
You know and I was one of those people as well Like
I'd smell it and I'd be like,oh, no, nope.
But now I think, as a few ofthese showed, they taste a lot
better than what they smell.
You know, you might think like,oh, it's going to taste like
grapefruit.

Speaker 1 (01:03:18):
Well, no, it doesn't Right Exactly, and it's none of
these.
Like I said, I was expectingthem to be.

Speaker 2 (01:03:23):
The higher we went, the hoppier it was going to be
Right and it wasn't really thatway.
You know.

Speaker 1 (01:03:34):
So yes, the ABV went didn't affect the taste
whatsoever between the 5% oneand the 12% you could put blind
taste at.
I don't know if I could guesswhich one was higher right, you
know honestly, yep I agree, yepI mean.
But I mean I just wanted tomake sure, in case the listeners
had a question about yep, howthey did Perfect, because that's
a good thing, because we'realways trying to figure out how

(01:03:56):
to tell new people what theyshould try and, honestly, these,
they could try any of them, Ithink.

Speaker 3 (01:04:00):
So I was just kind of , while you were talking,
looking at tax brewing out therebecause I was like that would
be a cool place.
So I'm not sure if you're ready, connecticut, for some
Wisconsin folks to come, but Ifeel like a trip would be in
order.
They have quite a few beers,would be in order.
Um, they have quite a few beers.
They do have quite a few umipas, like an imperial ipa, an

(01:04:21):
american ipa, fruited sours,bitter session.
Okay, say sawn, say sawn umsour fruited berliner wise
berliner wise box single umwheat beer.
They have a porter imperial, amilk stout and something called
table beer.
So let me ask you this honey,cream ale love cream ales.

Speaker 2 (01:04:44):
So, of today's beers, of these six that we had today,
what was your top one or two?

Speaker 3 (01:04:50):
and well, the tax one for sure, and I don't know if
my score reflects that, but thefurious ipa.

Speaker 2 (01:04:56):
And then is this the, the tox yeah, those would be my
two top ones and for somebodythat doesn't like ipas.
Why would you think those areyour best ones?

Speaker 3 (01:05:05):
they were just smooth .
They didn't have that bitter,that bitter grapefruit flavor,
like you're chewing on agrapefruit rind.
Some of them taste like thatand I just it's like, oh, you
know, um, I was surprised that Iactually did not mind any of
them.

Speaker 2 (01:05:21):
You know there wasn't not one of them that I was like
, oh, like I usually am, butthey were actually really good
so for the, the craft beerdrinker that's never tried an
ipa, that thinks they hear theword ipa and don't like them,
what should you tell them?

Speaker 3 (01:05:35):
or what should we?
Don't let the smell fool you,because sometimes I feel like
sometimes they all smell thesame, like they have that hoppy
grapefruity smell, but when youdrink them it's different.
So don't let the smell turn youoff of it, and don't let the
IBUs turn you off either.

Speaker 1 (01:05:53):
Because that's part of the IBUs, is the aroma Right,
either because because that'spart of, you know, part of the
ibus, is the aroma right.
So sometimes it's more.
If it's dry hop, it's more ofan aroma thing than a flavor
thing.

Speaker 2 (01:06:02):
Yes, yep, so and I'll just quickly add by saying I
think I'm kind of echoing whatjulie said the aerothon, I like
that one.
That was really good.
That was my number one and mynumber two was the furious.
I think we're, yeah, we're allpretty close to the same.
Yeah, the other ones, the onesthat got higher in ABV, were not
overly bad.
I mean, you can look at ourscores.
Everybody was pretty much abovea 2.5.

Speaker 1 (01:06:24):
So I mean pretty much we liked all the beers.
If we'd have done this podcasta year ago, jim would have been
like laying on the floor holdinghis stomach.

Speaker 3 (01:06:30):
Oh, I might have been too.
We're trying to expand ourhorizon.

Speaker 1 (01:06:35):
Yes your palates are expanding, so I mean so that was
so it was, I think, a very goodtesting.

Speaker 2 (01:06:40):
I mean very good.
Thanks, mike, for bringingthose in.
Not a problem, so this is justa little bit different.
On the end, yep, this, I'll letyou say what they are.

Speaker 1 (01:06:52):
Because I mean, it was think, so you know now, the
last, the quadruple was 12%, sowe're looking at this one,
stepping it down.
I was going to say we weregoing to go higher, but I don't
necessarily know if what is it?
2.8%?

Speaker 2 (01:07:08):
Is that what they are ?
What is that one, that one's?

Speaker 1 (01:07:11):
Well, this is by Schofferhofer.
Schofferhofer Hefeweizen beer,it says Watermelon mint,
perfectly crafted, unique intaste.

Speaker 2 (01:07:24):
Now what does it say on here?
It might say I got.
Let's see what this one saysnow.

Speaker 1 (01:07:29):
I found it 2.5% ABV by volume.

Speaker 2 (01:07:35):
Ooh, that one's, that one's like way higher than this
one.

Speaker 1 (01:07:37):
Well, then what's this Because?

Speaker 2 (01:07:38):
there's another.
I think it says 4.2, doesn't it?
It's not more than 3.2.

Speaker 1 (01:07:43):
Oh, by weight, I don't know.
All I know is it's watermelonmint.

Speaker 3 (01:07:46):
Watermelon mint.

Speaker 2 (01:07:48):
Watermelon mint by Schofferhofer.
What?

Speaker 3 (01:07:49):
does it say German quality, german quality there
you go.

Speaker 2 (01:07:53):
But who's ever had watermelon and mint together?
We've had them separate.

Speaker 3 (01:07:58):
We've had them separate for sure, if you had
like a watermelon mojito, youmight have had it.

Speaker 1 (01:08:03):
Oh, she did pull the watermelon mojito card.
But I have not had it.
Julie gets 100 points, jim getsa minus 10 million.

Speaker 3 (01:08:09):
I think they had watermelon mojitos at the
Cotterpin.

Speaker 2 (01:08:12):
So this looks watermelon-ish.

Speaker 3 (01:08:13):
Oh my gosh it.
So this looks watermelon-ish.

Speaker 1 (01:08:15):
Oh my gosh, it's red.

Speaker 2 (01:08:16):
It looks pinkish, it's kind of red Looks like a
little pink champagne kind of.

Speaker 3 (01:08:20):
Oh, it's got a head.

Speaker 1 (01:08:21):
Watermelon has always been that Most of the beers
we've had.
You can't really taste itbecause it's such a delicate
flavor, right, they never getenough watermelon in it to taste
it.

Speaker 3 (01:08:30):
So they got something with it, not like oh, what was
that?
Is that mint?
What was that?

Speaker 1 (01:08:40):
horrible aroma, horrible beer that you had that
was made out of, not pumpkinsquash, oh squash, squish beer
squash.

Speaker 3 (01:08:43):
The one I had heather , yeah, I was just gonna say, or
heather yeah, heather was anaughty girl or something so boy
that is a strong mint aromayeah, it is, and you can taste
the watermelon and the mint inthis Wow.

Speaker 1 (01:08:56):
That's good.

Speaker 3 (01:08:57):
Wow.
I mean like you said, if theysay it on the can you should be
able to taste it you could drinkthis in the pontoon boat all
day long.

Speaker 2 (01:09:06):
That's not bad, is it ?

Speaker 1 (01:09:08):
Can we order?

Speaker 2 (01:09:08):
this by the pallet it comes in a four-pack only?

Speaker 1 (01:09:11):
Oh, of course it does .

Speaker 3 (01:09:13):
This is really good.
I was like on a hot summer daywhen you're like you know it's
90 degrees and you just got donemowing the lawn or you're
driving around your pontoon boat, that is is that good or what
boy, I you get, like like juliesaid, you get the watermelon and
then you get that sweet mint,but they're not, they're not
competing, they're not on thetop, they're like perfectly

(01:09:34):
balanced.

Speaker 2 (01:09:35):
That's crazy.

Speaker 1 (01:09:36):
That is crazy.
That is very interesting, verygood.

Speaker 2 (01:09:39):
Yeah, and I mean, the hard part is Great summer drink
Low.
Abv.
So how do you like score?
With a low score, but a goodflavor.

Speaker 3 (01:09:48):
Low ABV.
I would mix it in a blenderwith some ice.
That's what I'd do with it.
Yeah, make almost like ablended drink.

Speaker 2 (01:09:56):
Well, you can drink a four-pack of this all day long.
Yeah, that's not bad.

Speaker 1 (01:10:00):
I don't get you know, like a lot of those, you get
like a heart-burning kind of.

Speaker 2 (01:10:03):
I don't get that at all.
I mean, how many beers have youever had where you can actually
taste a watermelon?
Yeah, that's what I'm saying.

Speaker 1 (01:10:11):
It's surprising because most of them you can't
even pick up the watermelonflavor.

Speaker 2 (01:10:14):
This is really good.
That is wild.
Wow, I'm kind of glad we addedit.
I mean it kind of puts a bigbow on it, it doesn't tie into
the IPAs.

Speaker 1 (01:10:20):
but this is crazy Because there's no way we'd have
found four or five more ofthese.

Speaker 2 (01:10:24):
No, and I just happened to be walking through
the liquor store and happened tosee this.
I'm like.
Well, the other beers that theybrewed were really good.

Speaker 1 (01:10:31):
Yeah, that's wild.
I like that, that's good.
Well, what do you want for ascore, boy?

Speaker 3 (01:10:36):
What's the highest?
We can give Five.
We can give a five.
If you give a five, I'm goingto run you out of here.

Speaker 1 (01:10:42):
No, I'm not going to give a five.
No, this is good.
I mean the fact that you coulddrink several of them.
You get the watermelon, you getthe mint.

Speaker 2 (01:10:49):
It doesn't leave a bad finish For a R.

Speaker 1 (01:10:51):
I'm doing the 3.5.

Speaker 3 (01:10:54):
Honestly, I'm sure that's probably the highest.

Speaker 1 (01:10:56):
I've ever done a Radler.
This is good.
I'm going to go 3.7.
Technically it says it's aHefeweizen beer, but it doesn't
taste like Hefeweizen at all.

Speaker 3 (01:11:04):
It reminds me of a Radler On the can.
It said Schaffer HofferWatermelon Mint is a refreshing
blend of 50% sparklingunfiltered Hefeweizen beer and
50% watermelon drink withnatural mint flavor.

Speaker 1 (01:11:22):
Okay, so they mix it with the Hefeweizen.
I don't get that Hefeweizen,the grain or the wheat flavor at
all.
No, all I taste is the amazingwatermelon in the mint and like
you said Jim, they don't competeat all.

Speaker 2 (01:11:34):
I'm going to stick with you.
Mike.
I'm going to go with 3.5.

Speaker 1 (01:11:36):
That was really good beer.
Yeah, that hot day sitting inthe garage, pull a nice cold one
of them out.

Speaker 3 (01:11:43):
I'm going to just pull this aside for myself later
.

Speaker 1 (01:11:46):
Well, Jim, we're not getting anywhere with that one.

Speaker 2 (01:11:48):
All right.

Speaker 1 (01:11:52):
So what is the next one?
I found Well, the next one, andit's Bitburger Bitburger, and
this is a Rattler.

Speaker 2 (01:11:58):
All right, so we know that one's a Rattler.
I don't know if this one was aRattler because it didn't say if
it had soda or anything mixedwith it, Right?

Speaker 1 (01:12:04):
And now this brewery has been family-owned since what
year?
Jim the 1700s?
Nope, that's minus 12,000.
Uh-oh.

Speaker 3 (01:12:12):
You're in the mice, in the lead now 1817.

Speaker 2 (01:12:15):
1817?
.

Speaker 1 (01:12:16):
Yeah, before you were born.
And the micro print?
Well, this is a malt beverage.
It says.
All right, but it's still it'smalt beverage, because it's beer
mixed with a juice or somethinglike that.
All right, now does it say, yep, it had to.
I know you showed me a pointedto something.

Speaker 3 (01:12:32):
Now is that going to be the same as this?
Now is that going to be thesame as this?
Because this one says I thinkthis is the one that says the
ingredients may form a sedimenton the bottom of the can.

Speaker 1 (01:12:43):
So that's where you've got to kind of roll it
around, yeah, okay, becausewhoever gets the last of it gets
the chunks, yeah.

Speaker 2 (01:12:51):
So everybody gets the chunks.

Speaker 3 (01:12:53):
So it had a little bit of it.

Speaker 1 (01:12:53):
Yeah, it had a little bit here.
Okay, and it says malt beveragenatural flavors.
Let's see Mixed beer drink madeof.
What is that?
Why do you give me the ones?
Julie, you got better atglasses because you give me
those micro print ones.

Speaker 3 (01:13:11):
Mixed beer drink made of 60% naturally cloudy
lemonade and 40% beer.
And it said Bitburger premiumpills Alcohol 1.9% by volume.

Speaker 1 (01:13:25):
So we're really hitting the high notes on this.

Speaker 3 (01:13:27):
And then it says Bitburger, something in German.
Bitburger, germany, product ofGermany.

Speaker 1 (01:13:33):
So this one is a lemonade.
A lemonade, yep, okay, allright.
So let's crack this bad boyopen.
It's going to have to reallyshine to compete with that
watermelon mint.
I should have poured you alittle less, because it's pretty
high ABV, alright.

Speaker 2 (01:13:48):
Well, there's a lot of head.

Speaker 1 (01:13:50):
Considering it's 1.
What did you say?
1.9 or 1.7?
You could drink a 12 pack ofthis.
Oh, that smells like lemonade.

Speaker 2 (01:13:59):
It's not like the Shanty, though, is it?
No, no, not Shanty.

Speaker 3 (01:14:02):
No Shanty to me smells like you sprayed lemon
pledge in your mouth.
Wow, this is like you coulddrink this all day long.
Wow, that's pretty crazy.

Speaker 1 (01:14:12):
Is that what I'm saying?
Easy, is that one, all right.
The only bad part about theseare you probably pay a little
bit more right for less.

Speaker 3 (01:14:20):
You know what I mean but the flavors really come
through, oh yeah, but they'reboth like big cans yeah, they're
pint cans, but this issomething I feel like you could
drink all day and still be fine.

Speaker 2 (01:14:31):
You know what I mean yeah, this is not bad at all, is
it?

Speaker 1 (01:14:33):
it.
No, I would say, if you'venever tried a Radler or I'm
still, I know it's a Hefeweizen,but to me it's a Radler If
you've never tried one, go outand find it, because you're
going to be surprised.
I mean honestly, they're verygood and you can drink a
boatload of them.

Speaker 2 (01:14:52):
I mean this is really good flavor.
I mean the flavor is really.
I mean we always talk about theflavors coming through in your
beer, why don't they all likethese last two really come
through.

Speaker 1 (01:15:04):
I don't know.
I agree with you, though,because that is crazy Boy
between the two.
Which one would you like?
I think I still am going tostick with the watermelon mint a
little bit more than this one,but if you said I'm out of that
one, would you take this?
I'd be.
Oh yeah, I'll take this one.
You know, I think for me thisone's a 3.4.

(01:15:24):
It's just one step down, is all, and because I really like that
mint flavor on that first one.
Yeah, I think that one reallyjust the separation of the
watermelon and the mint flavorreally kind of blew me away.
This is a very good one too,though as well.

Speaker 3 (01:15:40):
I like it so.

Speaker 2 (01:15:41):
Julie, what are you?

Speaker 3 (01:15:42):
thinking I will go like a 3.6.
You like the watermelon bettertoo.
I do.
I just think the flavors are,and normally I'm not a huge mint
liker in drinks, but actually Ido like it Very good.
This lemonade one, though,that's good too.
It is great.

Speaker 1 (01:16:02):
Yeah, I was going to say I'm not poo-pooing it at all
.
No, it's still very good.
But between the two I do likethat watermelon-mint combination
.

Speaker 3 (01:16:09):
It's really worth it Lawn mowing beer.
There you go.

Speaker 2 (01:16:12):
I think I'm going to go 3.62.
This was my favorite of the day, actually.
Wow, there you go.
See, I put the bowl right ontop.

Speaker 1 (01:16:20):
It is good.
Yeah, they're really good.
I'm impressed, I'm reallyimpressed.
So, yeah, there we go, ladiesand gentlemen.
So, like I said, we started offtrying a bunch of IPAs, kind of
ranging in style Yep, you know,and proved to a non-IPA drinker
that they're not that bad.
Right, they are not that bad.
I will say there's other onesout there that aren't that good,

(01:16:44):
mm-hmm, and, like I said, theonly one I had ever had before
was that Furious.
So I didn't know, right, youknow, and they were pleasantly
surprising.

Speaker 2 (01:16:53):
Yes.

Speaker 1 (01:16:54):
The Radler and the other one crazy good.
Flavor-wise unbelievable.
You could drink a bunch of them.

Speaker 2 (01:17:02):
Yes, it was awesome, that was a good way to top it
off?

Speaker 1 (01:17:04):
Yes, so cool.
Well, Julie, thank you so muchfor sitting in with us on this.

Speaker 3 (01:17:09):
Thanks for having me.

Speaker 1 (01:17:10):
Jim, I was totally expecting more of a kind of
thing and it just didn't happen.
I am proud, though, becauseyou're just becoming a real
craft beer guy.
You come up with betterquestions than I.
Yeah.

Speaker 2 (01:17:30):
That's it Awesome.

Speaker 1 (01:17:34):
Good to have you back .
I'm glad that you got yourplanning done and all that kind
of stuff and hopefully we'll bedoing a bunch more of these in
the weeks to come.
Yep and ladies and gentlemen,thank you for listening.
Go out, grab.
If you've never had a quadruple, go find one.
If you haven't had a triplewhatever, just try it, don't be
afraid, don't be afraid, don'tbe afraid, always try it.

(01:17:56):
If you have a local brewerythat makes them try those,
because then you know, if it'slocal the money stays local.
Yes, and that's a big thing inthis day and age, awesome.
Well, hey, ladies and gentlemen, like we always say, we hope
your campfire is always warm andyour beers are always cold.

Speaker 2 (01:18:11):
See ya, bye, bye, goodbye, goodbye.

Speaker 1 (01:18:13):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
friend request.
Until next week, I hope allyour campfires are warm and all

(01:18:34):
your beer is cold.

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Ep 116 - Hops Don't Bite: Breaking Down Beer's Most Misunderstood Style

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Ep 116 - Hops Don't Bite: Breaking Down Beer's Most Misunderstood Style