July 4, 2025 • 58 mins
As the warmth of 4th of July celebrations fills the air, Mike (the Northwoods Beer Guy) and Jim settle in for what should be an exciting exploration through the diverse world of stouts. Armed with eight distinctive dark brews and one surprising barley wine, they embark on a flavor journey that steadily climbs from 6.5% to a formidable 14.8% ABV.
What unfolds is a masterclass in expectation versus reality. With each can and bottle promising complex flavor symphonies—maple syrup, vanilla beans, chocolate notes, ginger snap cookies, tropical spices—our hosts discover a consistent and surprising truth: very few of these beers actually deliver the flavors advertised on their elegant packaging.
From Black Stack's refreshingly honest "no bells and whistles" approach to Revolution Brewing's powerhouse "Deth's Tar" imperial oatmeal stout, Mike and Jim thoughtfully evaluate each offering against both its own promises and the broader spectrum of what makes a stout truly memorable. Their candid reactions capture the growing disconnect between marketing language and actual taste experience in today's craft beer landscape.
The conversation takes particularly interesting turns when examining unconventional offerings—a 7.5 ounce can containing a 12.5% ABV anniversary stout, a "tropical stout" conceptually hailing from Barbados, and a surprising detour into a barrel-aged barleywine that actually delivers on its spice promises where many of its darker counterparts fall short.
By the session's end, they've crafted not just a tasting guide but a meditation on authenticity in craft brewing. Is a straightforward, traditional stout that delivers exactly what it promises ultimately more satisfying than a bourbon-soaked barrel-aged behemoth that talks a bigger game than it delivers?
Whether you're a stout aficionado or just beer-curious, this episode offers valuable insights into navigating the increasingly complex world of craft beer marketing versus reality. What stout will you try next, and will you believe what's written on the label?
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and once again I am
joined by Jim.
Hey, buddy, how you doing.
Speaker 2 (00:38):
Doing good.
How about yourself?
Another day in paradise?
There you go.
I didn't have to float in onthe ark, so we're doing good.
Well, that's good.
Speaker 1 (00:46):
Yeah, we had quite a bit of rain this past week.
Well, first off, we should sayhappy 4th of July to everybody.
Since today is the 4th of July,I don't have any fireworks.
No, we haven't heard that yet,so that's good.
Speaker 2 (01:01):
Well, it's not going to burn anything up, so that's a
good thing.
Yeah, we shouldn't have toworry about a fire, because it's
definitely wet enough.
Speaker 1 (01:07):
It's soggy, yeah, anyway getting back to Another
Day in Paradise.
Yeah, it kind of feels like hotand humid and all that good
stuff so great.
Speaker 2 (01:17):
Yeah, so the one thing we didn't need is the hot
weather to go with all the wetweather.
So now it's like super humidout there.
Well, you know, some people say, hey, it's drying everything
out, yeah kind of Hopefullyit'll dry out and hopefully it
won't be so blazing hot for us.
Yeah, no doubt.
Speaker 1 (01:38):
We've decided to get back together and we're trying
to figure out what we're goingto talk about this week.
As far as beer drinks go, andwell, what do you know, we just
happen to have some, uh, somestouts that we got to look at.
Some stouts, yeah, well, thatsounds like a good thing.
I know now we do have one thatisn't a stout uh, it's a oh geez
, they're made.
Oh, I hear some fireworks outthere is that the neighbors
(02:00):
letting some, I say it soundslike the people are getting
restless oh, you hear thosethings.
Speaker 2 (02:04):
Is it dark yet?
No, I can't even see.
Can you hear those things?
Is it dark yet?
Speaker 1 (02:06):
No, not yet.
I can't even see them, can you?
Yeah, they should save thosefor later.
Uh-oh oh well Dang it.
I guess we just got to drinkthrough it Power on Power on.
All right, so back to the.
So back to the beers.
So we've got three, four, five,six, eight beers.
(02:27):
We're gonna try today.
Uh, seven are stouts and wehave kind of a a lot of
different sizes of containershere.
We got two pint cans, we gotthree regular 12 ounce cans, we
got two bottles that are both,I'm guessing, the 12 ounce.
And then we got one can and I'mnot exactly sure what it is
that looks like what?
Eight ounce or 10 ounce at themost, probably eight.
No, what is it?
7.5, 7.5, why would you make a7.5 ounce can?
Speaker 2 (02:50):
are you scared somebody might get drunk, could
be, you never know.
And it is down on this end ofthe table, yes, down farther
from the yeah towards the end.
Speaker 1 (02:57):
So that, so it might be normally if it's that way
it's, we rank them by ab tostart with, so that means it's a
little bit higher.
There's a chance.
There's a distinct possibility.
Speaker 2 (03:08):
Interesting, hmm, all right, well, and I think the
other good part is all thesestouts.
I think the styles are a littlebit different.
Speaker 1 (03:16):
right, that's what it sounded like and it's kind of
interesting because you think,you know, I know stout, you know
you get the Imperial, you getBirnberg.
I didn't realize that there wasquite this many options.
Speaker 2 (03:28):
Let's hope they all taste good, like just the basic
stout, yeah exactly.
Speaker 1 (03:33):
Hopefully, we aren't going to be disappointed.
So I'm thinking these should bea little more palatable for us
than last week, when we had thesuper sweet whatever that WWE
syn synchro synchro stuff was.
That was.
Yeah, I'm still trying tofigure out what in the heck that
actually I even slept.
Speaker 2 (03:53):
Since we did that I've been wired now so sugary I
was like exactly that's.
Speaker 1 (03:59):
That was a lot of sugar, that was definitely a lot
of sugar.
Well, I guess we can.
Speaker 2 (04:04):
Let's kick it off.
Speaker 1 (04:04):
We tried to see what we got, see what happens.
So the first can that we haveis a pint can and it is by
blackstack brewing.
It is their routine straightstout.
And let's see, on the can itsays just some good old
fashioned stout, without anybells and whistles.
Speaker 2 (04:23):
Smooth and roasty toasty is what it says on the
can all right, and I got it's6.5.5 percent apv and it says a
couple sentences we zig whenthey zag.
No tricks or treats about it.
Tonight at the door we thoughtwe'd break routine and hand out
our first non-adjunct stout inages.
(04:45):
No sweet tooth necessary, justsome good old-fashioned stout
without any bells or whistlesSmooth, roasty, toasty and
timeless.
Speaker 1 (04:55):
So yeah, they're saying they didn't add any extra
flavorings Anything or anything.
So this is just yourold-fashioned stout.
Speaker 2 (05:04):
Well, it looks, it is definitely dark.
It's dark, dark in appearance,boy, it smells roasty yeah, you
can smell.
Speaker 1 (05:11):
It, Wow Well let's see how it is.
Speaker 2 (05:13):
First one of the day.
That's not bad.
No, I mean, it's definitelyjust a.
It's a straight up stout.
Yeah, there's no bells orwhistles with that one.
Speaker 1 (05:21):
There's no bells or whistles with that one, no,
which is not bad.
It's been quite a while sincewe've had it's getting harder to
find a regular stout withoutany other flavoring in it.
So, yeah, I don't mind that.
I mean, it's not bad at all.
You know, is it one of thosethat you would drink two, three
of them?
Well, of course, honestly, manyof these would we drink two or
(05:42):
three of them.
Speaker 2 (05:44):
I wonder again what it would taste like if they did
barrel age it, Because thisseems pretty good, so I mean it
would probably mix good with it.
Speaker 1 (05:50):
Yeah, it would be a good base to do something with
it.
Barrel age yeah, Now do we knowwhere Black Stack is located.
The cities?
Oh, in the cities.
Speaker 2 (05:59):
Okay, nice.
Speaker 1 (05:59):
And I believe.
Speaker 2 (06:01):
I could be wrong, but the black stack is because
there's a huge smokestack rightoutside the brewery.
Speaker 1 (06:07):
Okay.
Well, when you look on the,that would make sense then,
because on the can it's like abuilding with a big smokestack,
so it's like it must be in awarehouse district.
Speaker 2 (06:16):
Yeah, there's a lot of warehouses there.
I'm guessing what?
Speaker 1 (06:20):
the overhead picture looked like Okay Well, that's
interesting.
Yeah, the overhead picturelooked like Okay Well, that's
interesting, yeah.
So we've had a number ofBlackstack beers before and,
like I said, that Quadruple IPA.
We had that episode that wasfrom them.
We've had other Stouts and IPAsand they make a lot of
different beers.
Speaker 2 (06:36):
Right, and it seems like this is good, I mean, but
it's probably right up therewith Surly, so I sure they get
don't get as much attention aswhat surly does up right I think
you're right on that because Imean, it's this is not bad.
Speaker 1 (06:48):
I, like you said, for for just a kind of a normal
old-fashioned type stout, it'snot bad.
It's got pretty good flavor.
It's not like over the topmalty roasted, you know, like
that burnt flavor I used to callit.
Uh, it's not that strong thatway, you know, 6.5%.
You could definitely drink apint can that way, but then
(07:10):
after that I think thatmaltiness might be a little, you
know, kind of get to you, getto you.
But yeah, I guess, score-wise,I think for this one I'm going
to put that at like a 2.8.
Ooh, I like it and, like I said, I think it definitely has
things that they could do withit, I think, to really make it
even more interesting.
(07:30):
But, like I said, I think it'sa good example of what stouts
used to be Right and it getsharder to find them.
So I'm going to go with a 2.8.
Speaker 2 (07:39):
All right, so I can echo everything you said.
I mean, and I definitely wouldrecommend, if you've never had a
stout, this is probably one youcould try if you're a beginning
craft beer drinker.
The other ones we're going tofind out, but this one is a good
representation of stout and Ithink a beginner wouldn't get
scared away.
I mean, would you want to drinka six-pack?
Maybe not, but I think if youwant to try one, this would be a
(08:01):
good one to try.
I think I'm going to say thesame score 2.8.
I mean, it's not, the flavor isjust like bland.
I think that's only if it had alittle bit more flavor I think
we could raise the score, but Imean it's just kind of a stout
right it's not a bad stout, butit's just like it's just.
Speaker 1 (08:15):
There's not anything to really talk about for flavor
that that's funny, because I wasthinking the exact same thing
when you were talking that if itjust had a little bit of
something more, then I couldhave went up to like a three.
But it's just, that's what itis.
Speaker 2 (08:29):
I mean, it's a good representation, but it's just
kind of.
It's definitely no nonsense,yep, if you've never had a stout
.
Speaker 1 (08:33):
This would be a good one you could start with If you
wanted to see what stoutsstarted out as Right.
Yes, and then try some otherones and see where they've
progressed.
Speaker 2 (08:42):
Because they've progressed.
Speaker 1 (08:43):
A long way from there .
Speaker 2 (08:44):
Yes.
Speaker 1 (08:45):
Crazy, all right.
Well, the next one that we have, and this one is very
interesting.
Yes, I'm not exactly sure whatwe're in for.
To be honest with you, shouldwe blame you if it's?
Probably?
Yeah, because I had it.
Okay, this is by BentBrewstillery Mm-hmmery.
Now, is that part of?
(09:07):
Is this different than likebent paddle?
It must be.
Yes, so it's bent brew stilleryand this is their power swank.
How do you pronounce this?
It's b-a-j-a-n.
I don't know if it's whatever.
That is style tropical stout,yes, and it says it has flavors
(09:28):
of espresso.
What is that?
T-r-e-a-c-l-e?
Did you say?
Testicle?
No, but it's close.
I don't know what that is Darkfruit and spice.
Speaker 2 (09:39):
Well, it even says more on.
I got a little bit more on myphone online.
Okay, oh, it did say 7.6%.
Speaker 1 (09:46):
ABV.
Speaker 2 (09:46):
Oh yes yes, and 25 IBUs.
25 IBUs, okay, conceptuallyhailing from Barbados.
Speaker 1 (09:54):
Oh, I've been to Barbados, have you?
Yeah, did not know this.
I didn't see one of these there.
Speaker 2 (09:59):
All right, Well, I wonder what conceptually means
Didn't.
Or Well, I wonder whatconceptually means it didn't.
Or he thought about it as he'sflying over.
Speaker 1 (10:06):
Yeah.
Speaker 2 (10:06):
I don't understand that this stout is on the drier
end of the tropical stouts.
I didn't know there was even aspectrum.
Yeah, I had a couple, but Ididn't think there was that many
Right, all right, loads ofroast and black strap molasses,
lend notes of espresso Testicle,whoa, whoa, whoa Tree.
Speaker 1 (10:29):
Tree Treacle.
Speaker 2 (10:31):
Tracheotomy.
Speaker 1 (10:32):
Tree Treacle.
Whatever that is Fig, is thatthe dark fruit I'm?
Speaker 2 (10:36):
guessing, yep, and dried plum fishing.
Finishing, oh, finishing, witha solid whack of booze.
Okay, and spicy orangey hops.
Best drink at room temperaturefor the full hot experience, and
it's lactose-free Hotexperience.
Now, has this got some kind ofpepper in it?
Speaker 1 (10:59):
I don't know, should be interesting.
Huh, well, and it's going to beinteresting to see.
See first off, when it'stalking about an orange hop
flavor.
I've yet to have anything a hopthat is anything other than
grapefruit or pine, right?
So the whack of booze and spicy, so that okay.
So is it barrel aged or is ituh?
Speaker 2 (11:21):
I don't know if it ever said.
Speaker 1 (11:22):
It didn't say anything on the can about that
at all.
It didn't say anything that Ifound.
And then spicy is probably welland whatever the treaky old
thing is Well, it is dark like astout.
I mean the color is definitelydark, it's dark.
Speaker 2 (11:37):
The head is brown.
Speaker 1 (11:38):
It's got a little different aroma to it.
Is that hot?
It almost smells like it alittle bit.
It is that hot, almost smellslike it a little bit.
What, if that's the I don'tknow?
It kind of has a dry finish onit.
You know what I mean.
You're like I was expecting alot more flavor.
Yeah, it was not.
I don't get not much, not muchlike if there's blackstrap
molasses and such, that'susually a really a dark flavor,
right, really heavy.
This vaguely, very vaguely butvaguely, reminds me a little bit
(12:03):
of guinness, as far as when youget that kind of that initial
how would you describe it?
Almost that it almost has thatdryness when you first take that
sip and then when you swallowit, then it really kind of dries
a little bit.
That's where I'm getting at.
It kind of reminds me of thattype of a drink to it.
Speaker 2 (12:21):
I mean, with the way that it had the big write-up and
all the different things, I wasexpecting a lot more flavors, a
lot more burst, yeah, andthere's not much to it.
Speaker 1 (12:30):
I can't say that I taste orange at all.
Speaker 2 (12:33):
I don't know what's spicy.
Speaker 1 (12:34):
I don't get a spice, I don't get full hot experience.
Well, this is actually.
Yeah.
Now we're complaining becauseit's not room temperature.
We'll have to come back to itwhen we get done and see because
it is colder.
But man, I don't get a boozyflavor either.
You know, that's when I wastalking about that.
I thought, man, is this barrelaged or is it?
You know what am I missing?
(12:56):
You know, is there more?
It must be more to it.
I'm missing some flavor on mine.
I was going to say, yeah, it'skind of it's missing.
Speaker 2 (13:03):
But I mean, like on the very, very, very, very end
of the finish there's a littlebit of flavor.
I mean I can't pick out what itis, though.
Speaker 1 (13:11):
Right.
Speaker 2 (13:12):
It's just different than an initial swig, I'm
getting that too.
Speaker 1 (13:16):
I see what you're.
You know I can taste whatyou're talking about.
I can't tell what it is.
Speaker 2 (13:20):
Yeah.
Speaker 1 (13:31):
It's just not a lot of flavor there, no, no, and the
other stouts that I've had fromthe Caribbean and honestly I
think I've only had two I havehad.
They had one, it was MackelsonXXX, and then they had a Dragon
Stout.
That one was in Dragon's Milk,jamaica.
No, it was called just DragonStout.
Oh, and that one was reallygood.
And the Mackelson, we've had ithere.
I mean it's good.
I think that one's better thanthis one, but this is definitely
(13:52):
of the three this is the driestof the three that I've tried
that are from that area.
I don't, I, yeah, just lookingat your notes, you know, and I
don't know, can you tasteespresso?
I don't know, can you tasteespresso?
Speaker 2 (14:04):
I don't know and that's usually something that's
a really heavy coffee flavor itcomes through.
I don't taste that at all.
Yeah, we'll have to come backto that at the end, just to
taste it again, to see Circleback around.
Speaker 1 (14:15):
Yeah, do you want to go first as far?
Speaker 2 (14:17):
as the score.
Initially on our not roomtemperature swank stout.
What are you thinking?
I mean, I was kind of lookingforward to this because I don't
think I've ever had a tropicalstout.
So I was kind of lookingforward to this.
And the way that it was talkedup I was like, wow, this might
actually be good.
I mean, I've got a lot ofthings going together here and
then it just kind of fell flat,right.
(14:37):
So I mean, it was a hugebuildup to a lot of anticipation
but nothing there, but it's notbad.
I mean there's nothing badabout it.
It's just what they said on thecan is not in the glass.
So I guess for me I'm justgonna go 2.5 when we keep it
right in the middle, it's not.
It's not bad, but it's just.
I was looking for a lot more,right, I was expecting a lot
more yep, I'm going the exactsame and for the exact same
(15:00):
reasons.
Speaker 1 (15:01):
I thought, uh, boy is this gonna be?
You know, a lot of flavor.
And even though it said it wasgoing to be drier uh, a drier
taste or whatever you stillcould have had flavor.
You know, when I was talkingabout figs and plum and espresso
and whatever, that and spicyand yeah, and it just really
didn't deliver on that.
So, um, again, it's not bad.
(15:22):
You know, I it wouldn't be myfirst choice, right?
Uh, at this point you know.
But uh, it's okay.
I mean it's not a terrible.
Speaker 2 (15:31):
We've had worse right better, disappointed in there,
yeah, and the build-up was likeso we thought it was the
anticipation, maybe hurt it youknow right.
So I guess that kind of littledisappointing there a little bit
.
Speaker 1 (15:43):
well, I suppose we could, we could keep, are we
going to?
Keep powering through we cankeep powering through unless
you've got.
Speaker 2 (15:50):
Oh no, it looks like well the brewery for that.
I just read on here.
They're in Roseville, minnesota.
Wow.
Speaker 1 (15:56):
Okay, so that is different than you know, because
before the only bent I've knownreally was Bent Paddle, but
that's in Duluth.
I have known really it was BentPaddle, but that's in Duluth,
Right?
So yeah, so this is a wholedifferent place.
And if it's a brewstillery, sothey have a brewery and a
distillery.
I'm guessing, Right, I think?
Speaker 2 (16:11):
from what I read, you can have them both under the
same roof, but they have to beseparated by a wall.
Oh, okay, and then one canlease things to the other, even
though it's owned by the sameperson, because apparently the
tax issue the spirits are taxedone way and the bears taxed
another.
So they have to have thatseparation.
So when they file taxes, that'swhat I read.
(16:33):
I'm not an accountant.
I have to get my daughter inthere.
Speaker 1 (16:36):
That sounds way too confusing.
Speaker 2 (16:38):
So maybe because apparently you might want to
just have two separate buildings.
Speaker 1 (16:43):
Yeah, I was going to say it's like okay, but yeah, I
mean it sounded good at the time.
Speaker 2 (16:49):
Now, Roseville, that's by the cities, Is it?
Speaker 1 (16:51):
Yeah, it's one of the suburbs.
Speaker 2 (16:54):
It's next to Grumpy's , Roseville oh well, there you
go.
Speaker 1 (16:58):
Whoever?
Speaker 2 (16:59):
Grumpy is yeah, I don't know, I'm not sure.
Speaker 1 (17:01):
Now the Twin Cities are like pretty much any large
metropolitan area.
There's a lot of breweries.
Speaker 2 (17:09):
Oh, is there, oh yeah .
Speaker 1 (17:11):
Yeah, so it'd be interesting to see.
Right, it'd be kind ofinteresting to see this place,
because if they have both abrewery- and a distillery.
Speaker 2 (17:18):
it'd be kind of interesting If you made a trip
up.
You could go to Blackstab, yeah.
And then this guy.
Speaker 1 (17:25):
And that one and yeah , who knows who else we got
might be up there.
Speaker 2 (17:27):
Yeah right, all right well, well, we're going.
Speaker 1 (17:31):
The next one we have is actually uh by a brewery that
we know.
Uh knows what they're doing,right?
Uh, this is not one of their uhbarrel aged.
I don't believe, uh, I don'tthink so, think so, don't think
so.
This is by Central Waters outof.
Amherst.
This is their Ginger Snap Stout, and I don't know if I've ever
(17:52):
even heard of this one.
No, I don't.
Speaker 2 (17:54):
10 and a half.
Oh, we stepped it up.
We're double digits now.
We're three in and we'realready into the double digits,
uh-oh.
Speaker 1 (18:00):
So this is 10 and a half percent ABV.
What?
Speaker 2 (18:03):
did you find out?
I got like a couple ofsentences on the website.
It says as we grow older, wefind that, even though our
tastes change, we still long forsome of the flavors from our
youth.
So we made a beer to bridge thegap in our lives.
This beer has all the comfortand decadence of ginger snap
(18:24):
cookies, with enough warmth toget you through the holiday,
family reunions, cheers to usall.
Speaker 1 (18:32):
And on the can it says it's an imperial stout with
molasses.
Speaker 2 (18:36):
So we're kind of going to see if they're, you
know molasses, brown sugar,ginger root and natural flavors.
Speaker 1 (18:44):
So this should be interesting, because we haven't
had a super amount of beers withginger Right.
Speaker 2 (18:51):
And I don't really know for sure what the ginger
flavor is.
Speaker 1 (18:55):
Sorry, I opened the can and it's got aroma.
Speaker 2 (18:57):
Does it have a ginger aroma?
It's got aroma, all right, well, that's good.
Speaker 1 (19:01):
That's what we're looking for.
I'm thinking this one might bea little bit what we were hoping
to get here All right.
Speaker 2 (19:07):
Well, that's a good sign.
It's dark.
It's darker than the first.
I mean, I can't even see myfingers.
Speaker 1 (19:12):
Oh yeah, yeah, Smells like gingerbread.
Speaker 2 (19:15):
Gingerbread cookie, yeah, and I can smell the
alcohol on it, ooh.
Speaker 1 (19:19):
Ooh, wow, Boy.
Now this one, I get themolasses big time.
The finish is the brown sugar.
Yeah, that's that sweetnessthat's coming through.
And the finish I get there isginger, but I think overpowered
a little bit this one I couldfeel it's going.
There's a little bit of warmerchili.
Speaker 2 (19:38):
Yeah, there's a little warmth going all the way
through my body right now.
Wow, wow, that's, that's prettygood.
Speaker 1 (19:44):
That's different, that's, it's definitely
different.
But, boy, I get, totally getthe molasses and the brown sugar
.
Yeah, because we've had otherother beers that have brown
sugar.
Remember some of it were like,but there's been some have been
very good, but this one I, Itotally get that.
And then just that ginger.
Speaker 2 (19:59):
I'm trying to see if it comes out a little bit here
because like now on the finish,like on my tongue it just seems
dry.
Yeah, yep, I noticed that toowhat is that?
From what is that?
Not sure I'm like I'm gonnaneed a bottle of water after
this is like he's like I'mthirsty, Got a hairball or
something, but it's not bad,it's just.
(20:21):
It's like there's a lot offlavor in this one.
Speaker 1 (20:24):
Yeah, there is a lot there.
I could see where I'm guessingthis is more of like a holiday
type or that time frame I wouldguess and I can't remember how
long I've had this Right.
Speaker 2 (20:35):
I didn't just recently buy it right, so I've
had it for a few months, somaybe it was a more of a winter.
Speaker 1 (20:40):
It could have been, but it's still good.
Still got a lot of flavor to it.
Speaker 2 (20:43):
Wow, this is interesting, but I think for me
the hard part is it's gingersnap.
I don't know if I'm getting theginger or the whatever that
right that darkness is.
That's drying out my palate.
Speaker 1 (20:56):
Yeah, see the dark.
I think that would be themolasses, Is that?
The molasses, I would think,boy, I don't know, it's not bad.
Yeah, it's not bad.
Speaker 2 (21:05):
I don't know if I could drink a 12-pack of them
Well 10 and a half, probably not.
Speaker 1 (21:09):
Well, you could try, but I think you may have bad
results.
Yeah, so, yeah, so, yeah.
So you're first Boy.
This definitely has more flavorthan the first two, yes, but
there is that little bit of thatdryness, unknown, unknown.
Then there's the other thing,like I said, that I don't really
(21:29):
.
I'm not picking up the ginger,right, and it could be there,
but I just think that themolasses must knock it down
where it's really, in the faint,faint, if I'm getting it at all
.
So 10.5, it doesn't taste to melike a 10.5.
It drinks really pretty smoothScore-wise.
Because of those two things Ibrought up, I'm going to go like
a 3.4.
I do like it.
(21:51):
I could see around holidays,around the holidays time
drinking one kind of gets you inthat festive spirit and such.
But I do think that whateverthat dryness is, like I said,
I'm guessing it's the molassesthat we're getting it from.
Yeah, I like it.
I wouldn't drink more than one,I don't think.
Speaker 2 (22:06):
But yeah, it's good and I think I got the same thing
and that's what you know.
We didn't get a lot of detailon what is inside it.
We're kind of assuming a lot ofit.
So that's the hard part oftrying to decipher what our
palate is telling us.
But I'm echoing the same thing.
I mean that dryness is what's alittle bit taking me back.
I guess lower my score a littlebit.
If they didn't have that andthere was maybe a little more
(22:27):
ginger flavor, like thegingerbread cookie, then I think
I could raise my score.
I think I'm going to go like a3.1.
Okay, I mean my mouth is stilldry and it's been a couple of
minutes since I've had my drinkand we still don't know exactly.
I mean it definitely isprobably the molasses, but
there's something that'slingering on that finish.
Yeah, that's a little bit hardto overcome.
Speaker 1 (22:46):
I agree with you.
I mean, you're just sittinghere and I'm going, you know.
Like I said, it had more flavorthan the first two, but some of
it is not the greatest flavorthat we've expected from them,
but I still do like it.
I think it's a good beer, yes,but I kind of wish we got just a
hint more of the ginger.
Yes, no doubt Awesome.
Speaker 2 (23:08):
All right.
Well, so we're almost halfwaythrough.
Speaker 1 (23:12):
This one here will put us at halfway.
All right, what is that one?
This is from hinterland andthat's in green bay, wisconsin.
10.7 percent abv and 70 ibusyes, that seems extremely high
for a stuff I know, I don't knowwhat would cause now we got to
remember I think the ibus is notreally a exact science, right?
(23:34):
so that should be interesting tosee what this is and what it
does.
This is their Sticky StacksBourbon Barrel Imperial Stout
All right, and I'm trying to seeif it says nope, that's all it
says on the can, so I found justa little bit again, not much An
update to our traditionalBourbon Barrel Aged Stout series
(23:55):
.
Speaker 2 (23:55):
Sticky Stacks features intense flavors of
baker's chocolate, complexmaltiness with bold notes of
vanilla and oaky caramel.
The barrel-aged beer is bothbalanced and dessert-worthy.
Speaker 1 (24:11):
Interesting.
Now, when you look at the can,I guess when I heard the name, I
was expecting like maple syrupor something like that.
But the can doesn't even.
It's got bourbon barrels and,like I, don't know if it's
leaking or if it's supposed tobe syrup type stuff or what I
don't know, but being that, it'sgoing to have it said vanilla,
yep.
And what else was it?
Caramel, oaky caramel andbaker's chocolate.
(24:34):
See, the baker's chocolateshould make it really a dark
kind of a taste.
Speaker 2 (24:39):
Almost bitter, too right.
Maybe that's where the 70 IBUscomes from, could be.
Speaker 1 (24:44):
So let's give this a whirl and see what we.
And this is a 12-ounce can andyou got the 10.7% ABV 10.7 and
70 IBUs.
Speaker 2 (24:54):
Which that's?
Speaker 1 (24:54):
still just kind of blowing my mind.
Speaker 2 (24:56):
Let's hope it's not that bitter.
Speaker 1 (24:58):
Yeah, exactly, We'll find out.
Without it being an IPA Boythat's got a dark tan head, I
mean a very dark head on it.
Ooh, that smells kind of boozy.
Yeah, doesn't it you?
Speaker 2 (25:09):
can smell the booze on that baby.
You can smell it.
Speaker 1 (25:11):
It's like whoa interesting.
I, you can smell it.
It's like whoa interesting.
I'm a little confused.
The aroma is stronger than theboozy flavor.
Yeah.
Speaker 2 (25:17):
To me Now.
I'm starting to get a littleburn coming.
Speaker 1 (25:20):
But I got to try it again because I don't know if
I'm getting a whole lot of otherstuff, though I'm not picking
up the chocolate, uh-uh, orvanilla, or oaky caramel.
More of just the alcohol aroma,just Kind of the barrel.
Yeah, the oak and the boozy isabout all I get.
Speaker 2 (25:38):
Right man, I tell you .
Speaker 1 (25:40):
You had high expectations for this one,
didn't you?
I totally thought this wasgoing to be when I bought it.
I thought it was going to belike maple.
I didn't even read it.
I just saw sticky stacks and Ithought it was going to be like
barrel-aged maple syrupy kind ofand you know the way they got
the barrels stacked on the label.
Speaker 2 (25:56):
It's almost like they're stacking up pancakes,
yeah.
You know, so you're thinkingmaple syrup, blueberries?
Speaker 1 (26:02):
And they've got the stuff underneath them.
I was like, oh, okay.
Speaker 2 (26:06):
Sticky like maple syrup or even molasses.
Yeah, oh, here's even more.
I found some Brewmaster notes.
Okay, smooth nutty base with acomplex blend of dark roast and
caramel malt Aged for ninemonths in bourbon barrels.
Yeah, I'm just not.
I think they aged it longenough because that's coming
through.
Oh yeah, but the other flavorsare just not.
Speaker 1 (26:28):
Like I said, the aroma is totally like the
bourbon.
You know what I mean.
That's what I'm smelling there.
I don't get any other kind ofan aroma and it is smooth.
I'll give them that it's smooth.
Speaker 2 (26:38):
You don't get like a oh you know from the bourbon,
but it warms you a little bitwhen you swallow.
You can feel it when it goesdown.
Speaker 1 (26:44):
But still, it's just kind of like they had really
good intentions, you know, andwhen they started it.
Conceptually thought it wasgoing to be maple syrupy right
so I had a whole different.
Speaker 2 (27:02):
I think that would even give it a little bit better
flavor too, right that littlegirl could have yeah with a just
a touch of maple syrup.
Speaker 1 (27:08):
Man, what, uh, what are you thinking?
Speaker 2 (27:10):
on it.
Well, the the hard part is it'svery deceiving you.
You know what the marketing,what they got for on the can,
what you expect it's going to be.
I mean, I was really lookingforward to that too, because I
mean we didn't have any of ourother ones have anything that
flavor.
So I was like kind of lookingforward to this one too, but
really about the only thing I'mtasting is the bourbon and the
bourbon burn.
(27:31):
That's unfortunate, because Imean mean I was looking forward
to this and it was, you know,double digit, I'm gonna say a
3.0 okay, gosh, you know, I, Iwas.
Speaker 1 (27:40):
Yeah, I'm just in the 70 ibus.
I don't pick up, I really don'tpick up, any kind of hoppy
bitterness, bitterness oranything like that.
You know what I mean.
So that 70 is again way out ofokay yeah, that's way high, I
think yeah yeah, I, I'm going todo a 3.0 as well.
It is good.
I give him credit for the 10.7.
The boozy flavor is not overthe top but, like you said, you
(28:03):
can feel it when you do theswallow.
But I just don't get anycaramel, I don't get any vanilla
, I'm not, you know, baker'schocolate, baker's chocolate.
I'm really not getting a lot ofthat either.
It's just kind of bourbonbarrel, yes, and that's not a
bad thing, right.
Speaker 2 (28:19):
I mean, I just don't know how many you could drink of
that, right, I mean you couldprobably finish a can.
Speaker 1 (28:24):
Yeah, but then it would probably be I better go to
something a little lower,because otherwise my night will
be done, you know.
Speaker 2 (28:32):
Yeah, I mean because, like you said, I mean it looks
the marketing did really good onit.
Yeah, they get A+.
Speaker 1 (28:37):
Yeah, they totally.
I guess I need to even lookmore closely at the labels
Because, like I said, I justthat's what I thought it was
going to be.
You know what I mean and I waswrong, right, you know.
And not again Hinterland, it'sa good beer, beer, but I just
wish some of those other flavorsmaybe came out a little more.
Yes, 100, agree.
Well, the first four are doneand we're at 10.7, so we're at
(29:00):
halfway.
Halfway, we're at 10.7, so Iguess we're usually.
The only time this reallyhappens is when we're hitting,
like the, you know, centralwaters or right goose island or
things like that, where so thismeans we're down.
We're down, sloping it uh well,some people may think that, but
knowing us, no, okay, we'restepping up.
I think from here there's onlyone place to go or one way to go
(29:21):
, and that's up, and that's up,okay.
So I guess, let's, what do wegot?
Speaker 2 (29:25):
we got our first bottle, all right, and I think
we've had a few from there too.
Speaker 1 (29:28):
Oh yeah, we've had a number of them from here.
This is by lexington brewingand this is their Kentucky
Bourbon Barrel.
Imperial Milk Stout, nice, andthis one is 12%, 12%.
Speaker 2 (29:42):
All I got was our Kentucky Bourbon Barrel Imperial
Milk Stout is 100% barrel-agedImperial Milk Stout with notes
of chocolate and coffee.
Hints of molasses round out thedark roasted notes and bring
out a sweet finish.
Okay, well, a lot of good talk,but we haven't had good luck so
(30:02):
far today.
Speaker 1 (30:03):
I was going to say they haven't been bad, but they
haven't lived up to what wethought they were going to be
Right.
Let's put it that way.
Speaker 2 (30:09):
We've had some pretty good luck with Kentucky bourbon
.
Speaker 1 (30:11):
Oh yeah, I'm still wondering have we ever had a
beer from these guys that hasn'tbeen barrel aged?
Do you know for sure?
Speaker 2 (30:18):
I don't think so, because I think they also have a
distillery that's close bythere too that they distill a
lot of their stuff Okay.
Speaker 1 (30:24):
Because I'm just trying to think.
I know that probably at least99% of the beers we've had from
them have been barrel aged, somekind of a barrel, right.
So this is their Milk Stout.
Smells good.
Yeah, it's got a good aroma toit.
No, I don't smell alcohol Stilldark, but when you look at it
it's a little bit lighter.
Well, it's lighter than thelast one, for sure.
Yes, last couple Yep, and thehead on it is a little lighter
(30:47):
in color.
Speaker 2 (30:48):
Smells good so here we go A little different.
I don't know if I Coffee andchocolate.
I mean it is smooth.
Like you know, the milk stuffwould make it smooth.
It tastes smooth.
You, can't.
Speaker 1 (30:58):
Here's my knock.
I hate to say it like this, butdid they put so much lactose in
it that it kind of killed thebourbon barrel effect?
Yeah, because there's not evena burn.
No, I mean very smooth for 12%,very smooth.
I'm not knocking it for that,but it just seems like I was
expecting it to have at least alittle bit of either a boozy
flavor or a little hint of aburn possibly.
(31:21):
But I mean, do you pick up thechocolate or coffee?
If I do, it's super faint.
Yeah, I don't pick that up.
This would be boy.
Would a new person enjoy thisone?
Speaker 2 (31:31):
Probably not their first beer.
Speaker 1 (31:33):
Probably not their first beer, probably not their
first beer, but I'm trying to,because I don't get a boozy
flavor really at all.
No, 12%, it doesn't burn at all, but I'm not getting those
flavors.
Right.
Speaker 2 (31:44):
Since it's a milk stout, I mean it's supposed to
be a little bit smoother to thepalate, right?
Speaker 1 (31:49):
Yes, I mean that I definitely pick up.
They nailed that.
Yes, that I totally get.
But boy, it's just kind of, butthe flavors aren't there.
Speaker 2 (31:56):
Uh-uh, gosh, I was because we've had good luck with
these, this brewery, so I waslike, well, this is going to be
the ace in the hole here.
Yeah, and they've had well thatBlackberry Porter.
Speaker 1 (32:06):
They've had that Tangerine, I mean they've had
Good.
Speaker 2 (32:09):
Cream Ale.
Speaker 1 (32:10):
Yeah, they've had that horrible honey one that's
really good, I don't know.
They've always at least theyhad like a really impressive
flavor and not that the barrellike it's super boozy or
anything.
But you at least you got pickedup on it Right.
This one I'm just not pickingup on.
Speaker 2 (32:31):
And I think too this is one of their higher ABV beers
too.
I think so.
The other ones, I mean, they'reprobably in the 9, 10 range,
but that's not saying why theyshouldn't have the flavor.
Speaker 1 (32:42):
No, like I said, I don't know if it's because it's
a milk stout that that kind ofknocks down the effect.
Maybe I don't know, but it'sjust kind of.
It's not offensive at all.
But this one I think this isthe first one after you drink a
bottle you'd be like okay.
I'm going to switch anywaybecause it's 12%, but honestly,
I think, because more of theflavor, I'd be kind of like,
yeah, I'll get somethingdifferent, right, right, you
(33:03):
know, man, I know we're kind ofstriking out, you're not doing
that well.
Score-wise, I'm going to go a2.9.
Oh, you're going below a three.
Yeah, I just I don't pick anyof that stuff up, you know, and
and I, I get that it's a milkstout, so I, I get that part of
it and I do appreciate the factthat it is an easy drinking 12,
(33:24):
but I just I'm not picking up onthose flavors and I think
that's important so I hear whatyou're saying.
Speaker 2 (33:30):
It's okay to disagree , and I so.
For me, on the ones we've hadtoday, I this one because a lot
of them are lacking a lot of theflavor.
So for this one it's thesmoothest and that's the least
alcohol tasting.
So I'm going to go with 3.2.
Okay, my highest one so fartoday, sure, which I mean I was
(33:50):
definitely hoping for a lot morebecause I mean we've had some
good ones from Kentucky, verymuch so yeah.
Speaker 1 (34:00):
And this one just doesn't live up to what they've
done in the past.
Yeah, I, I just don't.
I'm like I said, I'm almostbanking on the fact that it's
got to be, because it's a milkstout, right, you know, and that
kind of does something a lot inthe process, so to speak, right
when they they put it in thebarrel.
So, uh, it's still.
It's not a bad beer.
I, I'd still drink another one.
Right, you know, somebodyoffered it to me.
I'm like, yeah, sure, I'll havesome, but I think they've
definitely kind of spoiled uswith some of their other stuff.
(34:21):
Yes, 100% Nail on the headAwesome.
Well, dude, we're up to thatlittle bitty, can?
Yes?
Speaker 2 (34:27):
The big 7.5-ounce 7.5 .
Speaker 1 (34:37):
It's.
We have two taster glasses.
You can't fill them both, man.
So this is uh.
Who's it by?
It is from fair state brewingcooperative.
Yep, and this is theiranniversary, imperial stout and
is this must be their 10thanniversary.
Yep celebrate cheers to 10years.
Yep, 12 and a half percent abv.
So did uh.
Let's see tasting notes.
I see maple vanilla and 10years of memories.
I wonder what those taste like.
Speaker 2 (34:59):
Well, we'll find out If you want to know what a
memory tastes like.
It's in a 7.5 ounce, can?
There you go.
Let's see this anniversary.
Beer is the stout of all stouts.
Oh, with lessons learned fromthe last decade of brewing, we
made 100 gallons of the finestWisconsin maple syrup, four
types of choice, vanilla beansand more boiling time than a
(35:23):
month's worth of IPAs.
Okay, this Imperial Stout isthe perfect beverage to raise in
celebration of the next decadeof fair state.
All right, well, here goesanother one.
Don't spill it.
Yeah, we don't have a lot fairstate.
All right, well, here goesanother one.
Don't spill it, yeah, we don'thave a lot to spare Process
notes, A long boiled stout ofepic details.
(35:43):
Ooh, this is Period.
This is pretty dark.
Just wondering what the epicdetails are.
Speaker 1 (35:49):
Ah, that I couldn't tell you.
All right, so if you've everwondered what a memory tastes
like.
Speaker 2 (35:53):
All right there.
Speaker 1 (35:53):
So if you've ever wondered what a memory tastes
like, there it is in your glass.
Well, it's definitely dark.
Speaker 2 (35:56):
So you have dark memories.
Dark in color, I mean thearoma's, not Now this is not
barrel-aged.
Okay Right, I don't Just animperial stout.
Speaker 1 (36:05):
Right, yeah, it didn't say anything on here
about barrel-aging.
No Multi-roasting.
Speaker 2 (36:10):
They did something to get it up to 12.5 percent
without barrel aging it yep,aroma wise, it honestly kind of
smells like a stout.
Yeah, I was with all thosedifferent vanilla beans, I
thought I have a little morevanilla aroma is there maple
syrup?
Speaker 1 (36:23):
I get a sweetness, but I don't specifically taste
maple, right.
I don't know if I taste vanilla, I don't taste either one.
I taste this.
There's a sweet flavor to it,right, it's got a little
sweetness, but but I don't know.
You know what I mean.
Speaker 2 (36:35):
You can't really pick up on what that really is, and
the four types of vanilla beansI can't pick out one.
Speaker 1 (36:42):
It almost has a.
When you take that, you takeyour taste when you first
swallow it.
It kind of has.
It goes from that sweetness toalmost a.
I was going to say almost a bit, a little bit of a bitter or a
tangy kind of a thing.
Have you noticed that?
Speaker 2 (36:55):
yeah, I don't know how really hard, really hard, to
describe what yeah becauseeverything that they've we read
is not in the glass, right right.
So we're trying to pick outthings that are.
Maybe it's the memories aretasting.
Speaker 1 (37:08):
It could be because I don't know what they taste like
, but well, it's somethingthat's got a little sweetness to
it, but then there, there'snothing else.
I don't know, I don't know.
Let me see if I can wait forjust a minute on what I got in
the glass here yet, just to seeif it warms up a little bit, to
see if any of that other flavorcomes through, because right now
I don't know.
Speaker 2 (37:26):
I mean there's a sweetness, but it's not like a
maple syrup sweetness.
Speaker 1 (37:32):
No, and they said they had used was it 100 gallons
?
100 gallons of Wisconsin maplesyrup Made with 100 gallons.
Yeah.
So you wonder how much?
How big of a batch was it?
It must have been a lot of beer, but then why did you put it in
a 7.5 ounce can?
Speaker 2 (37:47):
Right, unless they wanted to make sure as many
people as possible could try it.
It could be it could be.
Speaker 1 (37:52):
But oh, boy, dude, we're, we're not doing very good
on this Today has been kind ofnot the greatest stout day that
we've ever had.
Speaker 2 (37:59):
I was really looking forward to this one.
Still not there.
Speaker 1 (38:02):
Yeah, it's just Like I said, there's that sweetness,
but again it doesn't taste likemaple syrup at all.
Speaker 2 (38:11):
And I'm not really getting a vanilla, I'm getting,
I mean, there's some good taste,oh you taste vanilla and I
think that would really enhancethis, Because whatever that
sweetness is and a little bit ofvanilla bean would really I
think that'd be perfect.
Yeah, I agree with you, Boy, Ijust don't taste the vanilla.
Speaker 1 (38:26):
I don't know.
It's confusing.
Like I said, it's justconfusing Because it does have a
sweetness, but it doesn't tastelike maple syrup, it doesn't
taste like vanilla.
Speaker 2 (38:34):
No, I wish I knew, I wish I could tell you what it is
, but I don't know.
I wish I did too, boy.
What do you think on a score,dude?
And this is a 12.5%?
Yeah, gosh, I want to give it ahigher score, but I'm trying to
think what I could do, becauseit's gosh, quite the conund.
I'm gonna.
(38:55):
I'm gonna say a 2.9, okay, um,and I don't know if I've ever
given a double digit beer belowa three, but for this one I just
can't.
I mean, great, I don't.
There's no burn, right, youknow that's a positive thing, uh
, but the flavors just don'tcome through for me like I wish.
And it's a, and even if I likedit, I couldn, couldn't drink it
unless it was only 7.5.
(39:16):
Right, so I don't know why.
I mean, if you're going tospend that time to make the beer
, give the drinker a little bitmore to taste of it, exactly,
just unfortunate.
Speaker 1 (39:28):
I guess.
Yeah, I agree with you.
Well, score-wise, I think I'vegot to do like a 3.1.
Yeah, I'll go with 3.1.
Just because I do.
It's very smooth for 12.5%.
I don't mind that there's thatlittle bit of sweetness in there
, but it's not really maplesyrup and I don't pick up the
(39:49):
vanilla at all.
And then the third thing yeah,7.5-ounce can.
It makes no sense to me.
Speaker 2 (39:53):
Right, I think I'd drank a V8.
That's what it reminds me of,like those old V8 little cans,
or whatever you want to call it.
Speaker 1 (40:01):
I know I've got a couple other ones in the fridge
that is from that Bear StateBrewing.
No, no, it's Hoppin' Frog, oh,but they're bigger than that.
Oh, you know what I mean, butthey're not a whole lot bigger
but they're probably a 9 or 10ounce whatever, maybe Right, but
it reminded me of that, butthis was even littler than that.
So, it just didn't make anysense.
(40:23):
So I'm going to go with 3.1reluctantly, because I know you
don't like duplicates and Ididn't want to.
But we're kind of separating itout.
Speaker 2 (40:31):
So we're letting the listeners know what we really
like and what we don't.
Yep, exactly.
Speaker 1 (40:36):
All right, well, we've got two to go, two to go.
The next one we have isactually not a stout, but the
reason I put this one in here isbecause this is also a
ginger-spiced beer.
Okay, well, that's good.
So we could at least kind ofcompare a little bit somewhat
with the Central Waters.
(40:57):
One, right, and this is byanother really good brewery.
This is by Founders, nice,that's good.
We have a track record withthem and we know they know what
they're doing.
Yep, so this is the Founders,ginger Spiced Barreled, and Nice
is the name of it.
All, right, and this is in aregular 12-ounce bottle.
Yep, just like all the foundersare, yep, all the founders.
On the label it has thegingerbread man on there.
(41:20):
Okay, and this is 12.8%.
We stepped it up.
So we stepped it up a littlebit and let's see, this is a
barrel-aged barley wine ale withginger cinnamon and clove.
Speaker 2 (41:33):
Cinnamon, cinnamon, cinnamon and clove, cinnamon and
clove, cinnamon.
All right, and that's all itsaid too, yes, yeah, it didn't
say anything more, so I can'teven try to add anything more.
Speaker 1 (41:42):
So this is our last bottle.
Yeah, we have a can left.
Speaker 2 (41:45):
We've had some good barley wines before, yeah, but I
think this is their first stabat it.
Speaker 1 (41:50):
Right, I cannot say that this is their first stab at
it or not, but this isdefinitely more of a unique one,
I think, than what we've evertried before.
Yes, you know we've hadelderberry, or that was a scotch
ale.
I apologize, but you know we'vehad barley wines with other
flavors, but not ginger andcinnamon and clove.
I'm a little concerned aboutthe clove, but there's no
(42:10):
heather, though, right?
Speaker 2 (42:11):
no, no heather because we still don't know what
she's still?
Speaker 1 (42:13):
yeah, don't still.
Speaker 2 (42:13):
Yeah, don't know what she tastes like.
Speaker 1 (42:14):
No, we just had the one place that had that, and
then they're gone, they're gone.
So Well, this is definitely alater.
Speaker 2 (42:19):
Yeah, it's not a stout Kind of a, it's a
caramel-type color.
There you go, that's goldenkind of hue.
Speaker 1 (42:26):
That's got a different aroma.
Speaker 2 (42:27):
That's a little stronger.
A little stronger.
I don't know if that's ginger,it's a spice, maybe aroma Boy.
Speaker 1 (42:33):
I get the cinnamon.
Oh boy, there's cinnamon inthere.
Boy, that tastes closer to, Ithink, to gingerbread than what
the ginger snap stout was.
Well, there's a lot of cinnamon, whatever that spice is.
Yeah, well, you got ginger,which again.
And now, ladies and gentlemen,I thought that I still had a
dark and stormy, and that, Ibelieve, is by central waters,
(42:57):
but apparently we drank it atsome point and that was had
ginger in it, but that was an inyour face, ginger flavor and it
was like really strong, youknow, it's like.
So this I can't even taste thebarley one on this, boy, I, I
get I'm getting the cinnamonvery faint clove yep, you know
kind of an undertone of clove.
Speaker 2 (43:17):
Yep, it's not bad I mean, honestly, I don't mind
it's like, but it is.
You gotta be ready for.
Speaker 1 (43:22):
You gotta be sitting down when you take a drink of
this one oh yeah, this would beanother one of those that I'm
sure I got it around theholidays.
But again, I just thought atleast we can compare to that.
Say they're like gingerbreadkind of thing, because I, as far
as I know, a ginger snap islike a gingerbread cookie kind
of thing, I believe so there isa little bit on the back is
there okay just a little bit.
Speaker 2 (43:41):
Let's see here it says uh, there's nothing better
than sweet treats during theholidays, unless it's a
delicious festive beer Ginger,spice, barreled and nice is a
barrel-aged gingerbread ale thatdelivers all the holiday spice
you're craving.
Expect notes of ginger,cinnamon, nutmeg, cloves, oak
(44:07):
and vanilla.
Oh, geez, okay, it's a bourbon,barrel aged holiday flavor
explosion.
Well, there you go.
Wow, there you go.
Speaker 1 (44:19):
What more could you ask for?
Speaker 2 (44:20):
Right.
So I mean, I'm not a big barleywine guy and I don't even taste
the barley wine, no, and I likebarley wines personally, but I
don't taste the barley wine guy,and I don't even taste the
barley wine.
Speaker 1 (44:28):
No, and I, I like barley wines personally, but I
don't taste the barley wineflavor.
What you normally used to right, totally get cinnamon.
Now that you said nutmeg, I doget a nutmeg.
I get that clove again.
I don't really pick up on the.
I think they use ginger verysparingly because I, I know, you
know, um, I don't know ifyou've ever had sushi or not,
but when you get, but that'slike pickled ginger.
Speaker 2 (44:46):
I think in Wisconsin we call that bait.
It's raw fish, isn't it?
Yeah, see, so yeah, we don'teat that.
Well, I cannot say that.
Speaker 1 (44:58):
No, not from how they prepare it, but that ginger is
very strong flavor.
Yeah, so that's what I alwaysexpect when I hear ginger, but I
think they use it verysparingly because I think it's
one of those you put.
You know one.
I'm just going to say drop it'sa.
You know one drop in, you'regood.
Two drops is too much.
You know what I mean.
I think that might be the case.
Speaker 2 (45:18):
So you err on the side of less Less is better.
Speaker 1 (45:21):
That, that's what I think is what a lot of breweries
are going to do is err on theside of being conservative on
the ginger.
Speaker 2 (45:28):
Well, and what's weird is I mean it's a barley
wine ale aged in bourbon barrels.
Speaker 1 (45:37):
So you've got a lot of stuff going on just with, but
I don't really taste muchbourbon.
No, like I said, I pick upcinnamon.
Nutmeg, clove is what I pick upand cinnamon is almost more of
the.
I'm not, and I don't mean tosay that cinnamon is like the
predominant flavor, like, uh,let's say, like a fireball or
something like that.
Speaker 2 (45:52):
It's not like that.
Speaker 1 (45:53):
But I definitely get that flavor right.
You know, I don't mind that, II like I kind of like that one.
Speaker 2 (45:59):
All right, you want to shoot away?
Since you got the, yeah, I'llshoot away.
Speaker 1 (46:03):
Um, like I said, well , I've pretty much said all the
description I'm going to give.
I think I'm going like a 3.5.
Speaker 2 (46:10):
Wow, you're right up there.
Speaker 1 (46:11):
Right now, that's my top one, I just think more so,
probably because I was expectingunbelievably great things from
some of the ones that I broughtRight and they just didn't live
up to it yet, right.
Speaker 2 (46:24):
I mean, and for me it's good.
But I mean it's got a lot offlavor that's.
You're not used to thoseflavors and if you're not a big
barley wine person it might putyou back.
But I mean, for me it still isgood.
I'm going to go with 3.4.
Wow.
Speaker 1 (46:39):
Right up there with you.
I didn't think you were goingto go that high.
Speaker 2 (46:41):
I mean it's not bad.
I mean for barley wine.
Maybe that's where the goodpart is Barley wine age in
bourbon barrels.
Maybe it counterbalanced thatwine flavor.
Speaker 1 (46:59):
It's kind of funny because we know some guys that
barley wine is another one ofthose styles.
That's kind of divisive alittle bit, because I know some
guys that they really don't likebarley wines at all.
Right, you know, if you saybarley wine, ugh, you know they
just hate them.
And then I know other guys that, oh, these are great, you know.
So it's just kind ofinteresting and, like I said,
this one I kind of like it alittle more because you don't
have that usual barley wineflavor.
Speaker 2 (47:18):
It's different.
I mean, it's not a baddifferent, but it's just
different, it's different.
Speaker 1 (47:21):
There you go, and spice is the flavor of life, or
whatever they say yes, all right.
Speaker 2 (47:28):
Well, are we on the last one.
Speaker 1 (47:30):
We are on our last one.
All right, what a bummer.
This hour has flown by.
There you go.
Speaker 2 (47:35):
What do we got.
Speaker 1 (47:36):
Well, this one is by Revolution Brewing, all right.
And this is their Death's Tar,not Death Star, correct, okay,
not trademark, yeah, because oftrademark reasons, I'm sure it
is D-E-T-H apostrophe S, okay,death's.
And then Tar T-A-R.
(47:57):
Imperial Oatmeal Stout Aged inBourbon Barrels, all right,
14.8% ABV.
Say that again.
14.8% ABV.
Say that again.
14.8%.
Speaker 2 (48:10):
ABV.
Speaker 1 (48:10):
It's been a while since we've had one that high,
hasn't it?
Check out the artwork on that.
Speaker 2 (48:13):
Well, that gets a tenth of a point right there.
Speaker 1 (48:15):
Yeah, that's got kind of like a skeleton and like
robes with a big war hammer, andthis is part of their Deep Wood
series, so that must be theirbarrel aged okay series, I'm
guessing.
Uh, did you were able to findany kind of?
Speaker 2 (48:30):
only got.
You said it was an imperialoatmeal style, right?
So yes, this is anotherdifferent kind that we've had
today yeah, and it just says.
A prolonged repose in bourbon,soaked american oak barrels
adorns a dark chocolate profilewith notes of toasted coconut
and vanilla.
A rich, supple texture beliesthe unholy power of our imperial
(48:54):
oatmeal stout.
Speaker 1 (48:56):
Well, there's a lot of talk.
There's a lot of talk.
Speaker 2 (48:58):
We'll see if we pick up on the coconut coconut and we
in vanilla, we haven't none ofthem so far have lived up to
that.
This.
This would be a good way tofinish the podcast.
This would be a good way to endher out.
End the podcast.
This has all those things in it, if this delivers what it said.
Speaker 1 (49:15):
Now, yeah, I don't know how many.
I don't think we've had manybourbon barrel aged oatmeal
stouts.
Speaker 2 (49:21):
Right.
So it's definitely dark, verydark.
You can't see through it.
I smelled booze.
Speaker 1 (49:25):
Yeah, I smelled booze .
I smelled booze A lot of heavyalcohol aroma.
And it was bourbon.
Right, it was in bourbonbarrels.
Yes, yes, okay, didn't say whatkind, but it's Bourbon-soaked
American oak barrels.
Okay, I don't get coconut, Idon't taste the vanilla, I get a
little burn.
I get a little burn.
It's again.
(49:46):
It drinks pretty smooth, prettymellow for a 14.8.
Speaker 2 (49:50):
Right, but the predominant flavor is the
bourbon Right and it's not, likeyou know, one of those Avery
where it's really sweet.
There's no sweetness with it,nope.
Speaker 1 (50:03):
I mean, you're getting a punch right in the
stomach with some bourbon onthis one.
This would be one you wouldbring to share with some friends
.
Yeah, you know what I mean, andpretty much the vast majority
of these, I think, is what youwould do Bring a bottle to have
people sample.
Speaker 2 (50:13):
Right, you'd drink a six-pack of this by yourself.
You sure could try, you mightwant to bring a blanket yeah.
I don't know for sure if you'dget through them all or if it
would stay in your body.
At that point, the dude withthe Warhammer may come to look
for you.
If you did, you're right squarein the forehead.
Yeah, wow, but I mean, it's notbad, it's just the vanilla and
the chocolate.
Speaker 1 (50:33):
Yeah, the chocolate, I just.
It does have a little hint of asweetness to it, but it's faint
.
Speaker 2 (50:39):
You know what I mean.
Speaker 1 (50:42):
It's not Right on the initial.
Speaker 2 (50:44):
When you swallow it, then it's Because like, what's
interesting is like the finish,I mean the burn it goes to.
I taste it and then the burn islike later, but it's not a
really strong burn and thefinish is not it's really smooth
.
Yes, for 14.8.
Speaker 1 (50:59):
For 14.8.
Like I said, the chocolate andthe vanilla is overshadowed by
the barrel, yep, but again, allof these have been, for the most
part, other than that barleyone, because I whatever
different, different style, butnot bad.
Speaker 2 (51:13):
No, it's not not, and it's out of the can too.
You know, yes, isn't it?
Speaker 1 (51:17):
sometimes we find that bottles do give a better
flavor yes, yeah, typically,because sometimes the, the can
seems to put a little bit of ametallic right kind of taste it
but this doesn't have that.
Speaker 2 (51:27):
Yeah, there's no.
None of these actually had ametallic taste to them, which is
good, right, the flavors thatthey had came through.
So, boy yeah.
Speaker 1 (51:35):
Well, score-wise, what are you going to do, boy?
I'm trying to, I think.
Now it comes to your heart,bart, I know, because it's like
you painted yourself into acorner.
I kind of did because I'm likeokay, do I like it better than
this one, or is it?
You want to switch a couplenumbers.
No, I'll leave the numberswhere they're at, but I'm going
(51:56):
to go with 3.6.
I'll make it my top one, Kindof a reluctant 3.6, but I you
know what I mean To try and keepthe scores unique.
Again, I do enjoy the fact thatit it it is a very easy
drinking 14, eight.
I like the artwork on the can,the flavor, overall it's good,
(52:16):
but it just doesn't.
I don't pick up the vanilla, oryou know, or the, not the
vanilla, yeah, the vanilla.
Or the coconut.
I don't taste coconut at all.
There's no coconut.
I don't smell coconut, I don'ttaste coconut.
So unfortunately, I say thatand then I give it the top score
.
But it still is a very goodbeer.
Speaker 2 (52:31):
Right, and I mean I think that echoed the same thing
.
But I mean we haven't had a14.8.
That's not super sweet.
So I mean, so for me that'sgood.
I mean, even the burnt, itdoesn't linger.
Yep, like you know, if you'rejust drinking a straight bourbon
, like you said, I wish therewas just a little bit more
flavor I'm going to go the samescore you did.
I'm going to say a 3.6.
I'd, like you know, for me, thebest one of the day.
(52:53):
I mean, I liked a few of these,but this one, I mean 14.8.
Speaker 1 (53:02):
We don the fact that it's an oatmeal, a barrel-aged
oatmeal, stout Right Wasdifferent as well, you know.
So, yeah, I give them credit.
They picked a new kind, of newstyle and ran with it, and then
they found a very unique way notto do copyright infringement.
Speaker 2 (53:17):
Yes, so I got to give them credit for that, and even
the guy that they painted on thecan does not look anything like
that movie.
Speaker 1 (53:27):
No, not, the can does not look anything like that
movie.
No, not like what you wouldexpect, right, so it's, uh, it
was good.
So, yeah, I guess overall.
Yeah, my number one was thedeath's tar number.
My number two was the, theginger bread, the founders, yep,
uh, barrel aged ginger, uh,barley wine, uh, other than that
, I did enjoy the, the centralwaters, the ginger snap I
thought was good again, the onlyknock was I just didn't pick up
on the ginger.
But I do think and that'ssomething I'll ask my brother, I
(53:49):
don't think he's made anythinga ginger beer at this point, but
I think that brewers do go alittle conservative on it
because they don't want a gingerbeer, because we've had, you
know, like in a Moscow Mule orwhatever, they have the ginger
beer in it and that has a strongtaste ginger beer in it, and
that has a strong taste, right?
So yeah, I don't think any ofthem were terrible.
The the barbados one, which I'mgonna go.
(54:10):
When we get done here I'm gonnatry it again and just see.
you know what it was that onewarmed up and yeah, if anything
came through, you know, uh, butotherwise all the rest of them
were, I think were basicallypretty close to each other, I
think, uh, and again, I thinkmost of these would be ones that
you'd bring a bottle and share,right, you know.
So I have no problem with anyof them and I think mine almost
(54:33):
mere years.
Speaker 2 (54:33):
I liked the Destar and that Barley Wine.
Those were kind of out there,nip and tuck at the top, Yep,
and they were the highest ABVones we had today.
And then my number three wasthe Kentucky Bourbon.
I thought it was kind of smooth, but I think overall, for me
the one thing that really camethrough was not a single one of
these really had the flavorsthat they were talking about.
(54:53):
It wasn't anything I couldtaste Out of every single one of
these, the ones we tried.
I was looking for a lot moreflavors and none of them really
had the flavor that we wereanticipating, which is a little
bit of a uh downer, because I'mlike man, if everything that it
says is supposed to be in thecan actually the flavors come
through, we're gonna really havea good class and it's gonna be
a good podcast.
(55:14):
And all of a sudden, now we'retalking about, every single one
of them is lacking that, evenjust a little bit of different
flavor.
Yeah, so I don't know.
Like, I guess that's kind ofwhat stands out for me so I just
took some more of the BentPower Schwank.
Speaker 1 (55:30):
Yeah, after drinking the Death Star it got worse, oh
yeah.
Speaker 2 (55:35):
It's just kind of.
Speaker 1 (55:38):
So yeah, I think I'm good with that one.
You're kind of on the bottom.
Speaker 2 (55:42):
Unfortunately.
I apologize, bent.
Yeah, that was actually thelowest one too.
Yeah, so it didn't get anybetter, even with the can warmed
up, and it didn't help it.
It didn't help it.
Well, you still got some barleywine left.
Okay, good, you can wash itaway later.
Speaker 1 (55:56):
Well, awesome, well, hey, ladies and gentlemen,
before we go, since this is the4th of July, we would definitely
like to say and Jimim, you'rein this group I'd like to thank
all of the active and retiredmilitary for their service, for
everything they've done, they'vemade it so so we can sit here
and taste these beers and saythey're lacking, you know, uh,
(56:16):
but it was worth trying them,exactly.
Yes, you know, and, like I said, jim was is, uh, retired
military, so I thank you so muchfor everything you did,
everything you still do, uh, andand uh, yeah, so we're going to
uh, well, we'll see if wefinish some more of these and
then when, once the fireworksstart, we're gonna have to go
down and ooh and ah yeah, itlooks like they might be
starting again somewhere.
Speaker 2 (56:37):
I can't, I can't.
Well, that's the natives.
Again, they're getting restlessthey always got us out I know
they they keep.
Speaker 1 (56:42):
They start early so then they just hear the noise.
I think.
Speaker 2 (56:45):
They're going to scare away the deer.
Now Exactly.
Speaker 1 (56:50):
Well, what are you going to do?
It's one time a year and hey,let's have their fun.
There you go.
I think we've got some otherbeers in the cooler, so we're
going to go and check that outtoo.
We've got to finish these.
Speaker 2 (57:00):
Yeah, we've got to finish these so awesome.
Speaker 1 (57:01):
Jim, thanks for sitting down and trying these.
Well, you brought three of them, so we both contributed.
Speaker 2 (57:11):
Yes, nobody hit a home run.
Speaker 1 (57:14):
You ended up with the top one.
Barely, barely, yeah, but yeah,it was good.
So, ladies and gentlemen, thankyou so much.
We hope you have a great Fourthof July and, like we always say
, we hope your campfire isalways warm and your beers are
always cold, see, ya Be safe,see ya.
Thank you for listening to theNorthwoods Beer Guy podcast.
If you have a question, acomment or a beer you'd like us
(57:36):
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
your beer is cold.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and once again I am
joined by Jim.
Hey, buddy, how you doing.
Speaker 2 (00:38):
Doing good.
How about yourself?
Another day in paradise?
There you go.
I didn't have to float in onthe ark, so we're doing good.
Well, that's good.
Speaker 1 (00:46):
Yeah, we had quite a bit of rain this past week.
Well, first off, we should sayhappy 4th of July to everybody.
Since today is the 4th of July,I don't have any fireworks.
No, we haven't heard that yet,so that's good.
Speaker 2 (01:01):
Well, it's not going to burn anything up, so that's a
good thing.
Yeah, we shouldn't have toworry about a fire, because it's
definitely wet enough.
Speaker 1 (01:07):
It's soggy, yeah, anyway getting back to Another
Day in Paradise.
Yeah, it kind of feels like hotand humid and all that good
stuff so great.
Speaker 2 (01:17):
Yeah, so the one thing we didn't need is the hot
weather to go with all the wetweather.
So now it's like super humidout there.
Well, you know, some people say, hey, it's drying everything
out, yeah kind of Hopefullyit'll dry out and hopefully it
won't be so blazing hot for us.
Yeah, no doubt.
Speaker 1 (01:38):
We've decided to get back together and we're trying
to figure out what we're goingto talk about this week.
As far as beer drinks go, andwell, what do you know, we just
happen to have some, uh, somestouts that we got to look at.
Some stouts, yeah, well, thatsounds like a good thing.
I know now we do have one thatisn't a stout uh, it's a oh geez
, they're made.
Oh, I hear some fireworks outthere is that the neighbors
(02:00):
letting some, I say it soundslike the people are getting
restless oh, you hear thosethings.
Speaker 2 (02:04):
Is it dark yet?
No, I can't even see.
Can you hear those things?
Is it dark yet?
Speaker 1 (02:06):
No, not yet.
I can't even see them, can you?
Yeah, they should save thosefor later.
Uh-oh oh well Dang it.
I guess we just got to drinkthrough it Power on Power on.
All right, so back to the.
So back to the beers.
So we've got three, four, five,six, eight beers.
(02:27):
We're gonna try today.
Uh, seven are stouts and wehave kind of a a lot of
different sizes of containershere.
We got two pint cans, we gotthree regular 12 ounce cans, we
got two bottles that are both,I'm guessing, the 12 ounce.
And then we got one can and I'mnot exactly sure what it is
that looks like what?
Eight ounce or 10 ounce at themost, probably eight.
No, what is it?
7.5, 7.5, why would you make a7.5 ounce can?
Speaker 2 (02:50):
are you scared somebody might get drunk, could
be, you never know.
And it is down on this end ofthe table, yes, down farther
from the yeah towards the end.
Speaker 1 (02:57):
So that, so it might be normally if it's that way
it's, we rank them by ab tostart with, so that means it's a
little bit higher.
There's a chance.
There's a distinct possibility.
Speaker 2 (03:08):
Interesting, hmm, all right, well, and I think the
other good part is all thesestouts.
I think the styles are a littlebit different.
Speaker 1 (03:16):
right, that's what it sounded like and it's kind of
interesting because you think,you know, I know stout, you know
you get the Imperial, you getBirnberg.
I didn't realize that there wasquite this many options.
Speaker 2 (03:28):
Let's hope they all taste good, like just the basic
stout, yeah exactly.
Speaker 1 (03:33):
Hopefully, we aren't going to be disappointed.
So I'm thinking these should bea little more palatable for us
than last week, when we had thesuper sweet whatever that WWE
syn synchro synchro stuff was.
That was.
Yeah, I'm still trying tofigure out what in the heck that
actually I even slept.
Speaker 2 (03:53):
Since we did that I've been wired now so sugary I
was like exactly that's.
Speaker 1 (03:59):
That was a lot of sugar, that was definitely a lot
of sugar.
Well, I guess we can.
Speaker 2 (04:04):
Let's kick it off.
Speaker 1 (04:04):
We tried to see what we got, see what happens.
So the first can that we haveis a pint can and it is by
blackstack brewing.
It is their routine straightstout.
And let's see, on the can itsays just some good old
fashioned stout, without anybells and whistles.
Speaker 2 (04:23):
Smooth and roasty toasty is what it says on the
can all right, and I got it's6.5.5 percent apv and it says a
couple sentences we zig whenthey zag.
No tricks or treats about it.
Tonight at the door we thoughtwe'd break routine and hand out
our first non-adjunct stout inages.
(04:45):
No sweet tooth necessary, justsome good old-fashioned stout
without any bells or whistlesSmooth, roasty, toasty and
timeless.
Speaker 1 (04:55):
So yeah, they're saying they didn't add any extra
flavorings Anything or anything.
So this is just yourold-fashioned stout.
Speaker 2 (05:04):
Well, it looks, it is definitely dark.
It's dark, dark in appearance,boy, it smells roasty yeah, you
can smell.
Speaker 1 (05:11):
It, Wow Well let's see how it is.
Speaker 2 (05:13):
First one of the day.
That's not bad.
No, I mean, it's definitelyjust a.
It's a straight up stout.
Yeah, there's no bells orwhistles with that one.
Speaker 1 (05:21):
There's no bells or whistles with that one, no,
which is not bad.
It's been quite a while sincewe've had it's getting harder to
find a regular stout withoutany other flavoring in it.
So, yeah, I don't mind that.
I mean, it's not bad at all.
You know, is it one of thosethat you would drink two, three
of them?
Well, of course, honestly, manyof these would we drink two or
(05:42):
three of them.
Speaker 2 (05:44):
I wonder again what it would taste like if they did
barrel age it, Because thisseems pretty good, so I mean it
would probably mix good with it.
Speaker 1 (05:50):
Yeah, it would be a good base to do something with
it.
Barrel age yeah, Now do we knowwhere Black Stack is located.
The cities?
Oh, in the cities.
Speaker 2 (05:59):
Okay, nice.
Speaker 1 (05:59):
And I believe.
Speaker 2 (06:01):
I could be wrong, but the black stack is because
there's a huge smokestack rightoutside the brewery.
Speaker 1 (06:07):
Okay.
Well, when you look on the,that would make sense then,
because on the can it's like abuilding with a big smokestack,
so it's like it must be in awarehouse district.
Speaker 2 (06:16):
Yeah, there's a lot of warehouses there.
I'm guessing what?
Speaker 1 (06:20):
the overhead picture looked like Okay Well, that's
interesting.
Yeah, the overhead picturelooked like Okay Well, that's
interesting, yeah.
So we've had a number ofBlackstack beers before and,
like I said, that Quadruple IPA.
We had that episode that wasfrom them.
We've had other Stouts and IPAsand they make a lot of
different beers.
Speaker 2 (06:36):
Right, and it seems like this is good, I mean, but
it's probably right up therewith Surly, so I sure they get
don't get as much attention aswhat surly does up right I think
you're right on that because Imean, it's this is not bad.
Speaker 1 (06:48):
I, like you said, for for just a kind of a normal
old-fashioned type stout, it'snot bad.
It's got pretty good flavor.
It's not like over the topmalty roasted, you know, like
that burnt flavor I used to callit.
Uh, it's not that strong thatway, you know, 6.5%.
You could definitely drink apint can that way, but then
(07:10):
after that I think thatmaltiness might be a little, you
know, kind of get to you, getto you.
But yeah, I guess, score-wise,I think for this one I'm going
to put that at like a 2.8.
Ooh, I like it and, like I said, I think it definitely has
things that they could do withit, I think, to really make it
even more interesting.
(07:30):
But, like I said, I think it'sa good example of what stouts
used to be Right and it getsharder to find them.
So I'm going to go with a 2.8.
Speaker 2 (07:39):
All right, so I can echo everything you said.
I mean, and I definitely wouldrecommend, if you've never had a
stout, this is probably one youcould try if you're a beginning
craft beer drinker.
The other ones we're going tofind out, but this one is a good
representation of stout and Ithink a beginner wouldn't get
scared away.
I mean, would you want to drinka six-pack?
Maybe not, but I think if youwant to try one, this would be a
(08:01):
good one to try.
I think I'm going to say thesame score 2.8.
I mean, it's not, the flavor isjust like bland.
I think that's only if it had alittle bit more flavor I think
we could raise the score, but Imean it's just kind of a stout
right it's not a bad stout, butit's just like it's just.
Speaker 1 (08:15):
There's not anything to really talk about for flavor
that that's funny, because I wasthinking the exact same thing
when you were talking that if itjust had a little bit of
something more, then I couldhave went up to like a three.
But it's just, that's what itis.
Speaker 2 (08:29):
I mean, it's a good representation, but it's just
kind of.
It's definitely no nonsense,yep, if you've never had a stout
.
Speaker 1 (08:33):
This would be a good one you could start with If you
wanted to see what stoutsstarted out as Right.
Yes, and then try some otherones and see where they've
progressed.
Speaker 2 (08:42):
Because they've progressed.
Speaker 1 (08:43):
A long way from there .
Speaker 2 (08:44):
Yes.
Speaker 1 (08:45):
Crazy, all right.
Well, the next one that we have, and this one is very
interesting.
Yes, I'm not exactly sure whatwe're in for.
To be honest with you, shouldwe blame you if it's?
Probably?
Yeah, because I had it.
Okay, this is by BentBrewstillery Mm-hmmery.
Now, is that part of?
(09:07):
Is this different than likebent paddle?
It must be.
Yes, so it's bent brew stilleryand this is their power swank.
How do you pronounce this?
It's b-a-j-a-n.
I don't know if it's whatever.
That is style tropical stout,yes, and it says it has flavors
(09:28):
of espresso.
What is that?
T-r-e-a-c-l-e?
Did you say?
Testicle?
No, but it's close.
I don't know what that is Darkfruit and spice.
Speaker 2 (09:39):
Well, it even says more on.
I got a little bit more on myphone online.
Okay, oh, it did say 7.6%.
Speaker 1 (09:46):
ABV.
Speaker 2 (09:46):
Oh yes yes, and 25 IBUs.
25 IBUs, okay, conceptuallyhailing from Barbados.
Speaker 1 (09:54):
Oh, I've been to Barbados, have you?
Yeah, did not know this.
I didn't see one of these there.
Speaker 2 (09:59):
All right, Well, I wonder what conceptually means
Didn't.
Or Well, I wonder whatconceptually means it didn't.
Or he thought about it as he'sflying over.
Speaker 1 (10:06):
Yeah.
Speaker 2 (10:06):
I don't understand that this stout is on the drier
end of the tropical stouts.
I didn't know there was even aspectrum.
Yeah, I had a couple, but Ididn't think there was that many
Right, all right, loads ofroast and black strap molasses,
lend notes of espresso Testicle,whoa, whoa, whoa Tree.
Speaker 1 (10:29):
Tree Treacle.
Speaker 2 (10:31):
Tracheotomy.
Speaker 1 (10:32):
Tree Treacle.
Whatever that is Fig, is thatthe dark fruit I'm?
Speaker 2 (10:36):
guessing, yep, and dried plum fishing.
Finishing, oh, finishing, witha solid whack of booze.
Okay, and spicy orangey hops.
Best drink at room temperaturefor the full hot experience, and
it's lactose-free Hotexperience.
Now, has this got some kind ofpepper in it?
Speaker 1 (10:59):
I don't know, should be interesting.
Huh, well, and it's going to beinteresting to see.
See first off, when it'stalking about an orange hop
flavor.
I've yet to have anything a hopthat is anything other than
grapefruit or pine, right?
So the whack of booze and spicy, so that okay.
So is it barrel aged or is ituh?
Speaker 2 (11:21):
I don't know if it ever said.
Speaker 1 (11:22):
It didn't say anything on the can about that
at all.
It didn't say anything that Ifound.
And then spicy is probably welland whatever the treaky old
thing is Well, it is dark like astout.
I mean the color is definitelydark, it's dark.
Speaker 2 (11:37):
The head is brown.
Speaker 1 (11:38):
It's got a little different aroma to it.
Is that hot?
It almost smells like it alittle bit.
It is that hot, almost smellslike it a little bit.
What, if that's the I don'tknow?
It kind of has a dry finish onit.
You know what I mean.
You're like I was expecting alot more flavor.
Yeah, it was not.
I don't get not much, not muchlike if there's blackstrap
molasses and such, that'susually a really a dark flavor,
right, really heavy.
This vaguely, very vaguely butvaguely, reminds me a little bit
(12:03):
of guinness, as far as when youget that kind of that initial
how would you describe it?
Almost that it almost has thatdryness when you first take that
sip and then when you swallowit, then it really kind of dries
a little bit.
That's where I'm getting at.
It kind of reminds me of thattype of a drink to it.
Speaker 2 (12:21):
I mean, with the way that it had the big write-up and
all the different things, I wasexpecting a lot more flavors, a
lot more burst, yeah, andthere's not much to it.
Speaker 1 (12:30):
I can't say that I taste orange at all.
Speaker 2 (12:33):
I don't know what's spicy.
Speaker 1 (12:34):
I don't get a spice, I don't get full hot experience.
Well, this is actually.
Yeah.
Now we're complaining becauseit's not room temperature.
We'll have to come back to itwhen we get done and see because
it is colder.
But man, I don't get a boozyflavor either.
You know, that's when I wastalking about that.
I thought, man, is this barrelaged or is it?
You know what am I missing?
(12:56):
You know, is there more?
It must be more to it.
I'm missing some flavor on mine.
I was going to say, yeah, it'skind of it's missing.
Speaker 2 (13:03):
But I mean, like on the very, very, very, very end
of the finish there's a littlebit of flavor.
I mean I can't pick out what itis, though.
Speaker 1 (13:11):
Right.
Speaker 2 (13:12):
It's just different than an initial swig, I'm
getting that too.
Speaker 1 (13:16):
I see what you're.
You know I can taste whatyou're talking about.
I can't tell what it is.
Speaker 2 (13:20):
Yeah.
Speaker 1 (13:31):
It's just not a lot of flavor there, no, no, and the
other stouts that I've had fromthe Caribbean and honestly I
think I've only had two I havehad.
They had one, it was MackelsonXXX, and then they had a Dragon
Stout.
That one was in Dragon's Milk,jamaica.
No, it was called just DragonStout.
Oh, and that one was reallygood.
And the Mackelson, we've had ithere.
I mean it's good.
I think that one's better thanthis one, but this is definitely
(13:52):
of the three this is the driestof the three that I've tried
that are from that area.
I don't, I, yeah, just lookingat your notes, you know, and I
don't know, can you tasteespresso?
I don't know, can you tasteespresso?
Speaker 2 (14:04):
I don't know and that's usually something that's
a really heavy coffee flavor itcomes through.
I don't taste that at all.
Yeah, we'll have to come backto that at the end, just to
taste it again, to see Circleback around.
Speaker 1 (14:15):
Yeah, do you want to go first as far?
Speaker 2 (14:17):
as the score.
Initially on our not roomtemperature swank stout.
What are you thinking?
I mean, I was kind of lookingforward to this because I don't
think I've ever had a tropicalstout.
So I was kind of lookingforward to this.
And the way that it was talkedup I was like, wow, this might
actually be good.
I mean, I've got a lot ofthings going together here and
then it just kind of fell flat,right.
(14:37):
So I mean, it was a hugebuildup to a lot of anticipation
but nothing there, but it's notbad.
I mean there's nothing badabout it.
It's just what they said on thecan is not in the glass.
So I guess for me I'm justgonna go 2.5 when we keep it
right in the middle, it's not.
It's not bad, but it's just.
I was looking for a lot more,right, I was expecting a lot
more yep, I'm going the exactsame and for the exact same
(15:00):
reasons.
Speaker 1 (15:01):
I thought, uh, boy is this gonna be?
You know, a lot of flavor.
And even though it said it wasgoing to be drier uh, a drier
taste or whatever you stillcould have had flavor.
You know, when I was talkingabout figs and plum and espresso
and whatever, that and spicyand yeah, and it just really
didn't deliver on that.
So, um, again, it's not bad.
(15:22):
You know, I it wouldn't be myfirst choice, right?
Uh, at this point you know.
But uh, it's okay.
I mean it's not a terrible.
Speaker 2 (15:31):
We've had worse right better, disappointed in there,
yeah, and the build-up was likeso we thought it was the
anticipation, maybe hurt it youknow right.
So I guess that kind of littledisappointing there a little bit
.
Speaker 1 (15:43):
well, I suppose we could, we could keep, are we
going to?
Keep powering through we cankeep powering through unless
you've got.
Speaker 2 (15:50):
Oh no, it looks like well the brewery for that.
I just read on here.
They're in Roseville, minnesota.
Wow.
Speaker 1 (15:56):
Okay, so that is different than you know, because
before the only bent I've knownreally was Bent Paddle, but
that's in Duluth.
I have known really it was BentPaddle, but that's in Duluth,
Right?
So yeah, so this is a wholedifferent place.
And if it's a brewstillery, sothey have a brewery and a
distillery.
I'm guessing, Right, I think?
Speaker 2 (16:11):
from what I read, you can have them both under the
same roof, but they have to beseparated by a wall.
Oh, okay, and then one canlease things to the other, even
though it's owned by the sameperson, because apparently the
tax issue the spirits are taxedone way and the bears taxed
another.
So they have to have thatseparation.
So when they file taxes, that'swhat I read.
(16:33):
I'm not an accountant.
I have to get my daughter inthere.
Speaker 1 (16:36):
That sounds way too confusing.
Speaker 2 (16:38):
So maybe because apparently you might want to
just have two separate buildings.
Speaker 1 (16:43):
Yeah, I was going to say it's like okay, but yeah, I
mean it sounded good at the time.
Speaker 2 (16:49):
Now, Roseville, that's by the cities, Is it?
Speaker 1 (16:51):
Yeah, it's one of the suburbs.
Speaker 2 (16:54):
It's next to Grumpy's , Roseville oh well, there you
go.
Speaker 1 (16:58):
Whoever?
Speaker 2 (16:59):
Grumpy is yeah, I don't know, I'm not sure.
Speaker 1 (17:01):
Now the Twin Cities are like pretty much any large
metropolitan area.
There's a lot of breweries.
Speaker 2 (17:09):
Oh, is there, oh yeah .
Speaker 1 (17:11):
Yeah, so it'd be interesting to see.
Right, it'd be kind ofinteresting to see this place,
because if they have both abrewery- and a distillery.
Speaker 2 (17:18):
it'd be kind of interesting If you made a trip
up.
You could go to Blackstab, yeah.
And then this guy.
Speaker 1 (17:25):
And that one and yeah , who knows who else we got
might be up there.
Speaker 2 (17:27):
Yeah right, all right well, well, we're going.
Speaker 1 (17:31):
The next one we have is actually uh by a brewery that
we know.
Uh knows what they're doing,right?
Uh, this is not one of their uhbarrel aged.
I don't believe, uh, I don'tthink so, think so, don't think
so.
This is by Central Waters outof.
Amherst.
This is their Ginger Snap Stout, and I don't know if I've ever
(17:52):
even heard of this one.
No, I don't.
Speaker 2 (17:54):
10 and a half.
Oh, we stepped it up.
We're double digits now.
We're three in and we'realready into the double digits,
uh-oh.
Speaker 1 (18:00):
So this is 10 and a half percent ABV.
What?
Speaker 2 (18:03):
did you find out?
I got like a couple ofsentences on the website.
It says as we grow older, wefind that, even though our
tastes change, we still long forsome of the flavors from our
youth.
So we made a beer to bridge thegap in our lives.
This beer has all the comfortand decadence of ginger snap
(18:24):
cookies, with enough warmth toget you through the holiday,
family reunions, cheers to usall.
Speaker 1 (18:32):
And on the can it says it's an imperial stout with
molasses.
Speaker 2 (18:36):
So we're kind of going to see if they're, you
know molasses, brown sugar,ginger root and natural flavors.
Speaker 1 (18:44):
So this should be interesting, because we haven't
had a super amount of beers withginger Right.
Speaker 2 (18:51):
And I don't really know for sure what the ginger
flavor is.
Speaker 1 (18:55):
Sorry, I opened the can and it's got aroma.
Speaker 2 (18:57):
Does it have a ginger aroma?
It's got aroma, all right, well, that's good.
Speaker 1 (19:01):
That's what we're looking for.
I'm thinking this one might bea little bit what we were hoping
to get here All right.
Speaker 2 (19:07):
Well, that's a good sign.
It's dark.
It's darker than the first.
I mean, I can't even see myfingers.
Speaker 1 (19:12):
Oh yeah, yeah, Smells like gingerbread.
Speaker 2 (19:15):
Gingerbread cookie, yeah, and I can smell the
alcohol on it, ooh.
Speaker 1 (19:19):
Ooh, wow, Boy.
Now this one, I get themolasses big time.
The finish is the brown sugar.
Yeah, that's that sweetnessthat's coming through.
And the finish I get there isginger, but I think overpowered
a little bit this one I couldfeel it's going.
There's a little bit of warmerchili.
Speaker 2 (19:38):
Yeah, there's a little warmth going all the way
through my body right now.
Wow, wow, that's, that's prettygood.
Speaker 1 (19:44):
That's different, that's, it's definitely
different.
But, boy, I get, totally getthe molasses and the brown sugar
.
Yeah, because we've had otherother beers that have brown
sugar.
Remember some of it were like,but there's been some have been
very good, but this one I, Itotally get that.
And then just that ginger.
Speaker 2 (19:59):
I'm trying to see if it comes out a little bit here
because like now on the finish,like on my tongue it just seems
dry.
Yeah, yep, I noticed that toowhat is that?
From what is that?
Not sure I'm like I'm gonnaneed a bottle of water after
this is like he's like I'mthirsty, Got a hairball or
something, but it's not bad,it's just.
(20:21):
It's like there's a lot offlavor in this one.
Speaker 1 (20:24):
Yeah, there is a lot there.
I could see where I'm guessingthis is more of like a holiday
type or that time frame I wouldguess and I can't remember how
long I've had this Right.
Speaker 2 (20:35):
I didn't just recently buy it right, so I've
had it for a few months, somaybe it was a more of a winter.
Speaker 1 (20:40):
It could have been, but it's still good.
Still got a lot of flavor to it.
Speaker 2 (20:43):
Wow, this is interesting, but I think for me
the hard part is it's gingersnap.
I don't know if I'm getting theginger or the whatever that
right that darkness is.
That's drying out my palate.
Speaker 1 (20:56):
Yeah, see the dark.
I think that would be themolasses, Is that?
The molasses, I would think,boy, I don't know, it's not bad.
Yeah, it's not bad.
Speaker 2 (21:05):
I don't know if I could drink a 12-pack of them
Well 10 and a half, probably not.
Speaker 1 (21:09):
Well, you could try, but I think you may have bad
results.
Yeah, so, yeah, so, yeah.
So you're first Boy.
This definitely has more flavorthan the first two, yes, but
there is that little bit of thatdryness, unknown, unknown.
Then there's the other thing,like I said, that I don't really
(21:29):
.
I'm not picking up the ginger,right, and it could be there,
but I just think that themolasses must knock it down
where it's really, in the faint,faint, if I'm getting it at all
.
So 10.5, it doesn't taste to melike a 10.5.
It drinks really pretty smoothScore-wise.
Because of those two things Ibrought up, I'm going to go like
a 3.4.
I do like it.
(21:51):
I could see around holidays,around the holidays time
drinking one kind of gets you inthat festive spirit and such.
But I do think that whateverthat dryness is, like I said,
I'm guessing it's the molassesthat we're getting it from.
Yeah, I like it.
I wouldn't drink more than one,I don't think.
Speaker 2 (22:06):
But yeah, it's good and I think I got the same thing
and that's what you know.
We didn't get a lot of detailon what is inside it.
We're kind of assuming a lot ofit.
So that's the hard part oftrying to decipher what our
palate is telling us.
But I'm echoing the same thing.
I mean that dryness is what's alittle bit taking me back.
I guess lower my score a littlebit.
If they didn't have that andthere was maybe a little more
(22:27):
ginger flavor, like thegingerbread cookie, then I think
I could raise my score.
I think I'm going to go like a3.1.
Okay, I mean my mouth is stilldry and it's been a couple of
minutes since I've had my drinkand we still don't know exactly.
I mean it definitely isprobably the molasses, but
there's something that'slingering on that finish.
Yeah, that's a little bit hardto overcome.
Speaker 1 (22:46):
I agree with you.
I mean, you're just sittinghere and I'm going, you know.
Like I said, it had more flavorthan the first two, but some of
it is not the greatest flavorthat we've expected from them,
but I still do like it.
I think it's a good beer, yes,but I kind of wish we got just a
hint more of the ginger.
Yes, no doubt Awesome.
Speaker 2 (23:08):
All right.
Well, so we're almost halfwaythrough.
Speaker 1 (23:12):
This one here will put us at halfway.
All right, what is that one?
This is from hinterland andthat's in green bay, wisconsin.
10.7 percent abv and 70 ibusyes, that seems extremely high
for a stuff I know, I don't knowwhat would cause now we got to
remember I think the ibus is notreally a exact science, right?
(23:34):
so that should be interesting tosee what this is and what it
does.
This is their Sticky StacksBourbon Barrel Imperial Stout
All right, and I'm trying to seeif it says nope, that's all it
says on the can, so I found justa little bit again, not much An
update to our traditionalBourbon Barrel Aged Stout series
(23:55):
.
Speaker 2 (23:55):
Sticky Stacks features intense flavors of
baker's chocolate, complexmaltiness with bold notes of
vanilla and oaky caramel.
The barrel-aged beer is bothbalanced and dessert-worthy.
Speaker 1 (24:11):
Interesting.
Now, when you look at the can,I guess when I heard the name, I
was expecting like maple syrupor something like that.
But the can doesn't even.
It's got bourbon barrels and,like I, don't know if it's
leaking or if it's supposed tobe syrup type stuff or what I
don't know, but being that, it'sgoing to have it said vanilla,
yep.
And what else was it?
Caramel, oaky caramel andbaker's chocolate.
(24:34):
See, the baker's chocolateshould make it really a dark
kind of a taste.
Speaker 2 (24:39):
Almost bitter, too right.
Maybe that's where the 70 IBUscomes from, could be.
Speaker 1 (24:44):
So let's give this a whirl and see what we.
And this is a 12-ounce can andyou got the 10.7% ABV 10.7 and
70 IBUs.
Speaker 2 (24:54):
Which that's?
Speaker 1 (24:54):
still just kind of blowing my mind.
Speaker 2 (24:56):
Let's hope it's not that bitter.
Speaker 1 (24:58):
Yeah, exactly, We'll find out.
Without it being an IPA Boythat's got a dark tan head, I
mean a very dark head on it.
Ooh, that smells kind of boozy.
Yeah, doesn't it you?
Speaker 2 (25:09):
can smell the booze on that baby.
You can smell it.
Speaker 1 (25:11):
It's like whoa interesting.
I, you can smell it.
It's like whoa interesting.
I'm a little confused.
The aroma is stronger than theboozy flavor.
Yeah.
Speaker 2 (25:17):
To me Now.
I'm starting to get a littleburn coming.
Speaker 1 (25:20):
But I got to try it again because I don't know if
I'm getting a whole lot of otherstuff, though I'm not picking
up the chocolate, uh-uh, orvanilla, or oaky caramel.
More of just the alcohol aroma,just Kind of the barrel.
Yeah, the oak and the boozy isabout all I get.
Speaker 2 (25:38):
Right man, I tell you .
Speaker 1 (25:40):
You had high expectations for this one,
didn't you?
I totally thought this wasgoing to be when I bought it.
I thought it was going to belike maple.
I didn't even read it.
I just saw sticky stacks and Ithought it was going to be like
barrel-aged maple syrupy kind ofand you know the way they got
the barrels stacked on the label.
Speaker 2 (25:56):
It's almost like they're stacking up pancakes,
yeah.
You know, so you're thinkingmaple syrup, blueberries?
Speaker 1 (26:02):
And they've got the stuff underneath them.
I was like, oh, okay.
Speaker 2 (26:06):
Sticky like maple syrup or even molasses.
Yeah, oh, here's even more.
I found some Brewmaster notes.
Okay, smooth nutty base with acomplex blend of dark roast and
caramel malt Aged for ninemonths in bourbon barrels.
Yeah, I'm just not.
I think they aged it longenough because that's coming
through.
Oh yeah, but the other flavorsare just not.
Speaker 1 (26:28):
Like I said, the aroma is totally like the
bourbon.
You know what I mean.
That's what I'm smelling there.
I don't get any other kind ofan aroma and it is smooth.
I'll give them that it's smooth.
Speaker 2 (26:38):
You don't get like a oh you know from the bourbon,
but it warms you a little bitwhen you swallow.
You can feel it when it goesdown.
Speaker 1 (26:44):
But still, it's just kind of like they had really
good intentions, you know, andwhen they started it.
Conceptually thought it wasgoing to be maple syrupy right
so I had a whole different.
Speaker 2 (27:02):
I think that would even give it a little bit better
flavor too, right that littlegirl could have yeah with a just
a touch of maple syrup.
Speaker 1 (27:08):
Man, what, uh, what are you thinking?
Speaker 2 (27:10):
on it.
Well, the the hard part is it'svery deceiving you.
You know what the marketing,what they got for on the can,
what you expect it's going to be.
I mean, I was really lookingforward to that too, because I
mean we didn't have any of ourother ones have anything that
flavor.
So I was like kind of lookingforward to this one too, but
really about the only thing I'mtasting is the bourbon and the
bourbon burn.
(27:31):
That's unfortunate, because Imean mean I was looking forward
to this and it was, you know,double digit, I'm gonna say a
3.0 okay, gosh, you know, I, Iwas.
Speaker 1 (27:40):
Yeah, I'm just in the 70 ibus.
I don't pick up, I really don'tpick up, any kind of hoppy
bitterness, bitterness oranything like that.
You know what I mean.
So that 70 is again way out ofokay yeah, that's way high, I
think yeah yeah, I, I'm going todo a 3.0 as well.
It is good.
I give him credit for the 10.7.
The boozy flavor is not overthe top but, like you said, you
(28:03):
can feel it when you do theswallow.
But I just don't get anycaramel, I don't get any vanilla
, I'm not, you know, baker'schocolate, baker's chocolate.
I'm really not getting a lot ofthat either.
It's just kind of bourbonbarrel, yes, and that's not a
bad thing, right.
Speaker 2 (28:19):
I mean, I just don't know how many you could drink of
that, right, I mean you couldprobably finish a can.
Speaker 1 (28:24):
Yeah, but then it would probably be I better go to
something a little lower,because otherwise my night will
be done, you know.
Speaker 2 (28:32):
Yeah, I mean because, like you said, I mean it looks
the marketing did really good onit.
Yeah, they get A+.
Speaker 1 (28:37):
Yeah, they totally.
I guess I need to even lookmore closely at the labels
Because, like I said, I justthat's what I thought it was
going to be.
You know what I mean and I waswrong, right, you know.
And not again Hinterland, it'sa good beer, beer, but I just
wish some of those other flavorsmaybe came out a little more.
Yes, 100, agree.
Well, the first four are doneand we're at 10.7, so we're at
(29:00):
halfway.
Halfway, we're at 10.7, so Iguess we're usually.
The only time this reallyhappens is when we're hitting,
like the, you know, centralwaters or right goose island or
things like that, where so thismeans we're down.
We're down, sloping it uh well,some people may think that, but
knowing us, no, okay, we'restepping up.
I think from here there's onlyone place to go or one way to go
(29:21):
, and that's up, and that's up,okay.
So I guess, let's, what do wegot?
Speaker 2 (29:25):
we got our first bottle, all right, and I think
we've had a few from there too.
Speaker 1 (29:28):
Oh yeah, we've had a number of them from here.
This is by lexington brewingand this is their Kentucky
Bourbon Barrel.
Imperial Milk Stout, nice, andthis one is 12%, 12%.
Speaker 2 (29:42):
All I got was our Kentucky Bourbon Barrel Imperial
Milk Stout is 100% barrel-agedImperial Milk Stout with notes
of chocolate and coffee.
Hints of molasses round out thedark roasted notes and bring
out a sweet finish.
Okay, well, a lot of good talk,but we haven't had good luck so
(30:02):
far today.
Speaker 1 (30:03):
I was going to say they haven't been bad, but they
haven't lived up to what wethought they were going to be
Right.
Let's put it that way.
Speaker 2 (30:09):
We've had some pretty good luck with Kentucky bourbon
.
Speaker 1 (30:11):
Oh yeah, I'm still wondering have we ever had a
beer from these guys that hasn'tbeen barrel aged?
Do you know for sure?
Speaker 2 (30:18):
I don't think so, because I think they also have a
distillery that's close bythere too that they distill a
lot of their stuff Okay.
Speaker 1 (30:24):
Because I'm just trying to think.
I know that probably at least99% of the beers we've had from
them have been barrel aged, somekind of a barrel, right.
So this is their Milk Stout.
Smells good.
Yeah, it's got a good aroma toit.
No, I don't smell alcohol Stilldark, but when you look at it
it's a little bit lighter.
Well, it's lighter than thelast one, for sure.
Yes, last couple Yep, and thehead on it is a little lighter
(30:47):
in color.
Speaker 2 (30:48):
Smells good so here we go A little different.
I don't know if I Coffee andchocolate.
I mean it is smooth.
Like you know, the milk stuffwould make it smooth.
It tastes smooth.
You, can't.
Speaker 1 (30:58):
Here's my knock.
I hate to say it like this, butdid they put so much lactose in
it that it kind of killed thebourbon barrel effect?
Yeah, because there's not evena burn.
No, I mean very smooth for 12%,very smooth.
I'm not knocking it for that,but it just seems like I was
expecting it to have at least alittle bit of either a boozy
flavor or a little hint of aburn possibly.
(31:21):
But I mean, do you pick up thechocolate or coffee?
If I do, it's super faint.
Yeah, I don't pick that up.
This would be boy.
Would a new person enjoy thisone?
Speaker 2 (31:31):
Probably not their first beer.
Speaker 1 (31:33):
Probably not their first beer, probably not their
first beer, but I'm trying to,because I don't get a boozy
flavor really at all.
No, 12%, it doesn't burn at all, but I'm not getting those
flavors.
Right.
Speaker 2 (31:44):
Since it's a milk stout, I mean it's supposed to
be a little bit smoother to thepalate, right?
Speaker 1 (31:49):
Yes, I mean that I definitely pick up.
They nailed that.
Yes, that I totally get.
But boy, it's just kind of, butthe flavors aren't there.
Speaker 2 (31:56):
Uh-uh, gosh, I was because we've had good luck with
these, this brewery, so I waslike, well, this is going to be
the ace in the hole here.
Yeah, and they've had well thatBlackberry Porter.
Speaker 1 (32:06):
They've had that Tangerine, I mean they've had
Good.
Speaker 2 (32:09):
Cream Ale.
Speaker 1 (32:10):
Yeah, they've had that horrible honey one that's
really good, I don't know.
They've always at least theyhad like a really impressive
flavor and not that the barrellike it's super boozy or
anything.
But you at least you got pickedup on it Right.
This one I'm just not pickingup on.
Speaker 2 (32:31):
And I think too this is one of their higher ABV beers
too.
I think so.
The other ones, I mean, they'reprobably in the 9, 10 range,
but that's not saying why theyshouldn't have the flavor.
Speaker 1 (32:42):
No, like I said, I don't know if it's because it's
a milk stout that that kind ofknocks down the effect.
Maybe I don't know, but it'sjust kind of.
It's not offensive at all.
But this one I think this isthe first one after you drink a
bottle you'd be like okay.
I'm going to switch anywaybecause it's 12%, but honestly,
I think, because more of theflavor, I'd be kind of like,
yeah, I'll get somethingdifferent, right, right, you
(33:03):
know, man, I know we're kind ofstriking out, you're not doing
that well.
Score-wise, I'm going to go a2.9.
Oh, you're going below a three.
Yeah, I just I don't pick anyof that stuff up, you know, and
and I, I get that it's a milkstout, so I, I get that part of
it and I do appreciate the factthat it is an easy drinking 12,
(33:24):
but I just I'm not picking up onthose flavors and I think
that's important so I hear whatyou're saying.
Speaker 2 (33:30):
It's okay to disagree , and I so.
For me, on the ones we've hadtoday, I this one because a lot
of them are lacking a lot of theflavor.
So for this one it's thesmoothest and that's the least
alcohol tasting.
So I'm going to go with 3.2.
Okay, my highest one so fartoday, sure, which I mean I was
(33:50):
definitely hoping for a lot morebecause I mean we've had some
good ones from Kentucky, verymuch so yeah.
Speaker 1 (34:00):
And this one just doesn't live up to what they've
done in the past.
Yeah, I, I just don't.
I'm like I said, I'm almostbanking on the fact that it's
got to be, because it's a milkstout, right, you know, and that
kind of does something a lot inthe process, so to speak, right
when they they put it in thebarrel.
So, uh, it's still.
It's not a bad beer.
I, I'd still drink another one.
Right, you know, somebodyoffered it to me.
I'm like, yeah, sure, I'll havesome, but I think they've
definitely kind of spoiled uswith some of their other stuff.
(34:21):
Yes, 100% Nail on the headAwesome.
Well, dude, we're up to thatlittle bitty, can?
Yes?
Speaker 2 (34:27):
The big 7.5-ounce 7.5 .
Speaker 1 (34:37):
It's.
We have two taster glasses.
You can't fill them both, man.
So this is uh.
Who's it by?
It is from fair state brewingcooperative.
Yep, and this is theiranniversary, imperial stout and
is this must be their 10thanniversary.
Yep celebrate cheers to 10years.
Yep, 12 and a half percent abv.
So did uh.
Let's see tasting notes.
I see maple vanilla and 10years of memories.
I wonder what those taste like.
Speaker 2 (34:59):
Well, we'll find out If you want to know what a
memory tastes like.
It's in a 7.5 ounce, can?
There you go.
Let's see this anniversary.
Beer is the stout of all stouts.
Oh, with lessons learned fromthe last decade of brewing, we
made 100 gallons of the finestWisconsin maple syrup, four
types of choice, vanilla beansand more boiling time than a
(35:23):
month's worth of IPAs.
Okay, this Imperial Stout isthe perfect beverage to raise in
celebration of the next decadeof fair state.
All right, well, here goesanother one.
Don't spill it.
Yeah, we don't have a lot fairstate.
All right, well, here goesanother one.
Don't spill it, yeah, we don'thave a lot to spare Process
notes, A long boiled stout ofepic details.
(35:43):
Ooh, this is Period.
This is pretty dark.
Just wondering what the epicdetails are.
Speaker 1 (35:49):
Ah, that I couldn't tell you.
All right, so if you've everwondered what a memory tastes
like.
Speaker 2 (35:53):
All right there.
Speaker 1 (35:53):
So if you've ever wondered what a memory tastes
like, there it is in your glass.
Well, it's definitely dark.
Speaker 2 (35:56):
So you have dark memories.
Dark in color, I mean thearoma's, not Now this is not
barrel-aged.
Okay Right, I don't Just animperial stout.
Speaker 1 (36:05):
Right, yeah, it didn't say anything on here
about barrel-aging.
No Multi-roasting.
Speaker 2 (36:10):
They did something to get it up to 12.5 percent
without barrel aging it yep,aroma wise, it honestly kind of
smells like a stout.
Yeah, I was with all thosedifferent vanilla beans, I
thought I have a little morevanilla aroma is there maple
syrup?
Speaker 1 (36:23):
I get a sweetness, but I don't specifically taste
maple, right.
I don't know if I taste vanilla, I don't taste either one.
I taste this.
There's a sweet flavor to it,right, it's got a little
sweetness, but but I don't know.
You know what I mean.
Speaker 2 (36:35):
You can't really pick up on what that really is, and
the four types of vanilla beansI can't pick out one.
Speaker 1 (36:42):
It almost has a.
When you take that, you takeyour taste when you first
swallow it.
It kind of has.
It goes from that sweetness toalmost a.
I was going to say almost a bit, a little bit of a bitter or a
tangy kind of a thing.
Have you noticed that?
Speaker 2 (36:55):
yeah, I don't know how really hard, really hard, to
describe what yeah becauseeverything that they've we read
is not in the glass, right right.
So we're trying to pick outthings that are.
Maybe it's the memories aretasting.
Speaker 1 (37:08):
It could be because I don't know what they taste like
, but well, it's somethingthat's got a little sweetness to
it, but then there, there'snothing else.
I don't know, I don't know.
Let me see if I can wait forjust a minute on what I got in
the glass here yet, just to seeif it warms up a little bit, to
see if any of that other flavorcomes through, because right now
I don't know.
Speaker 2 (37:26):
I mean there's a sweetness, but it's not like a
maple syrup sweetness.
Speaker 1 (37:32):
No, and they said they had used was it 100 gallons
?
100 gallons of Wisconsin maplesyrup Made with 100 gallons.
Yeah.
So you wonder how much?
How big of a batch was it?
It must have been a lot of beer, but then why did you put it in
a 7.5 ounce can?
Speaker 2 (37:47):
Right, unless they wanted to make sure as many
people as possible could try it.
It could be it could be.
Speaker 1 (37:52):
But oh, boy, dude, we're, we're not doing very good
on this Today has been kind ofnot the greatest stout day that
we've ever had.
Speaker 2 (37:59):
I was really looking forward to this one.
Still not there.
Speaker 1 (38:02):
Yeah, it's just Like I said, there's that sweetness,
but again it doesn't taste likemaple syrup at all.
Speaker 2 (38:11):
And I'm not really getting a vanilla, I'm getting,
I mean, there's some good taste,oh you taste vanilla and I
think that would really enhancethis, Because whatever that
sweetness is and a little bit ofvanilla bean would really I
think that'd be perfect.
Yeah, I agree with you, Boy, Ijust don't taste the vanilla.
Speaker 1 (38:26):
I don't know.
It's confusing.
Like I said, it's justconfusing Because it does have a
sweetness, but it doesn't tastelike maple syrup, it doesn't
taste like vanilla.
Speaker 2 (38:34):
No, I wish I knew, I wish I could tell you what it is
, but I don't know.
I wish I did too, boy.
What do you think on a score,dude?
And this is a 12.5%?
Yeah, gosh, I want to give it ahigher score, but I'm trying to
think what I could do, becauseit's gosh, quite the conund.
I'm gonna.
(38:55):
I'm gonna say a 2.9, okay, um,and I don't know if I've ever
given a double digit beer belowa three, but for this one I just
can't.
I mean, great, I don't.
There's no burn, right, youknow that's a positive thing, uh
, but the flavors just don'tcome through for me like I wish.
And it's a, and even if I likedit, I couldn, couldn't drink it
unless it was only 7.5.
(39:16):
Right, so I don't know why.
I mean, if you're going tospend that time to make the beer
, give the drinker a little bitmore to taste of it, exactly,
just unfortunate.
Speaker 1 (39:28):
I guess.
Yeah, I agree with you.
Well, score-wise, I think I'vegot to do like a 3.1.
Yeah, I'll go with 3.1.
Just because I do.
It's very smooth for 12.5%.
I don't mind that there's thatlittle bit of sweetness in there
, but it's not really maplesyrup and I don't pick up the
(39:49):
vanilla at all.
And then the third thing yeah,7.5-ounce can.
It makes no sense to me.
Speaker 2 (39:53):
Right, I think I'd drank a V8.
That's what it reminds me of,like those old V8 little cans,
or whatever you want to call it.
Speaker 1 (40:01):
I know I've got a couple other ones in the fridge
that is from that Bear StateBrewing.
No, no, it's Hoppin' Frog, oh,but they're bigger than that.
Oh, you know what I mean, butthey're not a whole lot bigger
but they're probably a 9 or 10ounce whatever, maybe Right, but
it reminded me of that, butthis was even littler than that.
So, it just didn't make anysense.
(40:23):
So I'm going to go with 3.1reluctantly, because I know you
don't like duplicates and Ididn't want to.
But we're kind of separating itout.
Speaker 2 (40:31):
So we're letting the listeners know what we really
like and what we don't.
Yep, exactly.
Speaker 1 (40:36):
All right, well, we've got two to go, two to go.
The next one we have isactually not a stout, but the
reason I put this one in here isbecause this is also a
ginger-spiced beer.
Okay, well, that's good.
So we could at least kind ofcompare a little bit somewhat
with the Central Waters.
(40:57):
One, right, and this is byanother really good brewery.
This is by Founders, nice,that's good.
We have a track record withthem and we know they know what
they're doing.
Yep, so this is the Founders,ginger Spiced Barreled, and Nice
is the name of it.
All, right, and this is in aregular 12-ounce bottle.
Yep, just like all the foundersare, yep, all the founders.
On the label it has thegingerbread man on there.
(41:20):
Okay, and this is 12.8%.
We stepped it up.
So we stepped it up a littlebit and let's see, this is a
barrel-aged barley wine ale withginger cinnamon and clove.
Speaker 2 (41:33):
Cinnamon, cinnamon, cinnamon and clove, cinnamon and
clove, cinnamon.
All right, and that's all itsaid too, yes, yeah, it didn't
say anything more, so I can'teven try to add anything more.
Speaker 1 (41:42):
So this is our last bottle.
Yeah, we have a can left.
Speaker 2 (41:45):
We've had some good barley wines before, yeah, but I
think this is their first stabat it.
Speaker 1 (41:50):
Right, I cannot say that this is their first stab at
it or not, but this isdefinitely more of a unique one,
I think, than what we've evertried before.
Yes, you know we've hadelderberry, or that was a scotch
ale.
I apologize, but you know we'vehad barley wines with other
flavors, but not ginger andcinnamon and clove.
I'm a little concerned aboutthe clove, but there's no
(42:10):
heather, though, right?
Speaker 2 (42:11):
no, no heather because we still don't know what
she's still?
Speaker 1 (42:13):
yeah, don't still.
Speaker 2 (42:13):
Yeah, don't know what she tastes like.
Speaker 1 (42:14):
No, we just had the one place that had that, and
then they're gone, they're gone.
So Well, this is definitely alater.
Speaker 2 (42:19):
Yeah, it's not a stout Kind of a, it's a
caramel-type color.
There you go, that's goldenkind of hue.
Speaker 1 (42:26):
That's got a different aroma.
Speaker 2 (42:27):
That's a little stronger.
A little stronger.
I don't know if that's ginger,it's a spice, maybe aroma Boy.
Speaker 1 (42:33):
I get the cinnamon.
Oh boy, there's cinnamon inthere.
Boy, that tastes closer to, Ithink, to gingerbread than what
the ginger snap stout was.
Well, there's a lot of cinnamon, whatever that spice is.
Yeah, well, you got ginger,which again.
And now, ladies and gentlemen,I thought that I still had a
dark and stormy, and that, Ibelieve, is by central waters,
(42:57):
but apparently we drank it atsome point and that was had
ginger in it, but that was an inyour face, ginger flavor and it
was like really strong, youknow, it's like.
So this I can't even taste thebarley one on this, boy, I, I
get I'm getting the cinnamonvery faint clove yep, you know
kind of an undertone of clove.
Speaker 2 (43:17):
Yep, it's not bad I mean, honestly, I don't mind
it's like, but it is.
You gotta be ready for.
Speaker 1 (43:22):
You gotta be sitting down when you take a drink of
this one oh yeah, this would beanother one of those that I'm
sure I got it around theholidays.
But again, I just thought atleast we can compare to that.
Say they're like gingerbreadkind of thing, because I, as far
as I know, a ginger snap islike a gingerbread cookie kind
of thing, I believe so there isa little bit on the back is
there okay just a little bit.
Speaker 2 (43:41):
Let's see here it says uh, there's nothing better
than sweet treats during theholidays, unless it's a
delicious festive beer Ginger,spice, barreled and nice is a
barrel-aged gingerbread ale thatdelivers all the holiday spice
you're craving.
Expect notes of ginger,cinnamon, nutmeg, cloves, oak
(44:07):
and vanilla.
Oh, geez, okay, it's a bourbon,barrel aged holiday flavor
explosion.
Well, there you go.
Wow, there you go.
Speaker 1 (44:19):
What more could you ask for?
Speaker 2 (44:20):
Right.
So I mean, I'm not a big barleywine guy and I don't even taste
the barley wine, no, and I likebarley wines personally, but I
don't taste the barley wine guy,and I don't even taste the
barley wine.
Speaker 1 (44:28):
No, and I, I like barley wines personally, but I
don't taste the barley wineflavor.
What you normally used to right, totally get cinnamon.
Now that you said nutmeg, I doget a nutmeg.
I get that clove again.
I don't really pick up on the.
I think they use ginger verysparingly because I, I know, you
know, um, I don't know ifyou've ever had sushi or not,
but when you get, but that'slike pickled ginger.
Speaker 2 (44:46):
I think in Wisconsin we call that bait.
It's raw fish, isn't it?
Yeah, see, so yeah, we don'teat that.
Well, I cannot say that.
Speaker 1 (44:58):
No, not from how they prepare it, but that ginger is
very strong flavor.
Yeah, so that's what I alwaysexpect when I hear ginger, but I
think they use it verysparingly because I think it's
one of those you put.
You know one.
I'm just going to say drop it'sa.
You know one drop in, you'regood.
Two drops is too much.
You know what I mean.
I think that might be the case.
Speaker 2 (45:18):
So you err on the side of less Less is better.
Speaker 1 (45:21):
That, that's what I think is what a lot of breweries
are going to do is err on theside of being conservative on
the ginger.
Speaker 2 (45:28):
Well, and what's weird is I mean it's a barley
wine ale aged in bourbon barrels.
Speaker 1 (45:37):
So you've got a lot of stuff going on just with, but
I don't really taste muchbourbon.
No, like I said, I pick upcinnamon.
Nutmeg, clove is what I pick upand cinnamon is almost more of
the.
I'm not, and I don't mean tosay that cinnamon is like the
predominant flavor, like, uh,let's say, like a fireball or
something like that.
Speaker 2 (45:52):
It's not like that.
Speaker 1 (45:53):
But I definitely get that flavor right.
You know, I don't mind that, II like I kind of like that one.
Speaker 2 (45:59):
All right, you want to shoot away?
Since you got the, yeah, I'llshoot away.
Speaker 1 (46:03):
Um, like I said, well , I've pretty much said all the
description I'm going to give.
I think I'm going like a 3.5.
Speaker 2 (46:10):
Wow, you're right up there.
Speaker 1 (46:11):
Right now, that's my top one, I just think more so,
probably because I was expectingunbelievably great things from
some of the ones that I broughtRight and they just didn't live
up to it yet, right.
Speaker 2 (46:24):
I mean, and for me it's good.
But I mean it's got a lot offlavor that's.
You're not used to thoseflavors and if you're not a big
barley wine person it might putyou back.
But I mean, for me it still isgood.
I'm going to go with 3.4.
Wow.
Speaker 1 (46:39):
Right up there with you.
I didn't think you were goingto go that high.
Speaker 2 (46:41):
I mean it's not bad.
I mean for barley wine.
Maybe that's where the goodpart is Barley wine age in
bourbon barrels.
Maybe it counterbalanced thatwine flavor.
Speaker 1 (46:59):
It's kind of funny because we know some guys that
barley wine is another one ofthose styles.
That's kind of divisive alittle bit, because I know some
guys that they really don't likebarley wines at all.
Right, you know, if you saybarley wine, ugh, you know they
just hate them.
And then I know other guys that, oh, these are great, you know.
So it's just kind ofinteresting and, like I said,
this one I kind of like it alittle more because you don't
have that usual barley wineflavor.
Speaker 2 (47:18):
It's different.
I mean, it's not a baddifferent, but it's just
different, it's different.
Speaker 1 (47:21):
There you go, and spice is the flavor of life, or
whatever they say yes, all right.
Speaker 2 (47:28):
Well, are we on the last one.
Speaker 1 (47:30):
We are on our last one.
All right, what a bummer.
This hour has flown by.
There you go.
Speaker 2 (47:35):
What do we got.
Speaker 1 (47:36):
Well, this one is by Revolution Brewing, all right.
And this is their Death's Tar,not Death Star, correct, okay,
not trademark, yeah, because oftrademark reasons, I'm sure it
is D-E-T-H apostrophe S, okay,death's.
And then Tar T-A-R.
(47:57):
Imperial Oatmeal Stout Aged inBourbon Barrels, all right,
14.8% ABV.
Say that again.
14.8% ABV.
Say that again.
14.8%.
Speaker 2 (48:10):
ABV.
Speaker 1 (48:10):
It's been a while since we've had one that high,
hasn't it?
Check out the artwork on that.
Speaker 2 (48:13):
Well, that gets a tenth of a point right there.
Speaker 1 (48:15):
Yeah, that's got kind of like a skeleton and like
robes with a big war hammer, andthis is part of their Deep Wood
series, so that must be theirbarrel aged okay series, I'm
guessing.
Uh, did you were able to findany kind of?
Speaker 2 (48:30):
only got.
You said it was an imperialoatmeal style, right?
So yes, this is anotherdifferent kind that we've had
today yeah, and it just says.
A prolonged repose in bourbon,soaked american oak barrels
adorns a dark chocolate profilewith notes of toasted coconut
and vanilla.
A rich, supple texture beliesthe unholy power of our imperial
(48:54):
oatmeal stout.
Speaker 1 (48:56):
Well, there's a lot of talk.
There's a lot of talk.
Speaker 2 (48:58):
We'll see if we pick up on the coconut coconut and we
in vanilla, we haven't none ofthem so far have lived up to
that.
This.
This would be a good way tofinish the podcast.
This would be a good way to endher out.
End the podcast.
This has all those things in it, if this delivers what it said.
Speaker 1 (49:15):
Now, yeah, I don't know how many.
I don't think we've had manybourbon barrel aged oatmeal
stouts.
Speaker 2 (49:21):
Right.
So it's definitely dark, verydark.
You can't see through it.
I smelled booze.
Speaker 1 (49:25):
Yeah, I smelled booze .
I smelled booze A lot of heavyalcohol aroma.
And it was bourbon.
Right, it was in bourbonbarrels.
Yes, yes, okay, didn't say whatkind, but it's Bourbon-soaked
American oak barrels.
Okay, I don't get coconut, Idon't taste the vanilla, I get a
little burn.
I get a little burn.
It's again.
(49:46):
It drinks pretty smooth, prettymellow for a 14.8.
Speaker 2 (49:50):
Right, but the predominant flavor is the
bourbon Right and it's not, likeyou know, one of those Avery
where it's really sweet.
There's no sweetness with it,nope.
Speaker 1 (50:03):
I mean, you're getting a punch right in the
stomach with some bourbon onthis one.
This would be one you wouldbring to share with some friends
.
Yeah, you know what I mean, andpretty much the vast majority
of these, I think, is what youwould do Bring a bottle to have
people sample.
Speaker 2 (50:13):
Right, you'd drink a six-pack of this by yourself.
You sure could try, you mightwant to bring a blanket yeah.
I don't know for sure if you'dget through them all or if it
would stay in your body.
At that point, the dude withthe Warhammer may come to look
for you.
If you did, you're right squarein the forehead.
Yeah, wow, but I mean, it's notbad, it's just the vanilla and
the chocolate.
Speaker 1 (50:33):
Yeah, the chocolate, I just.
It does have a little hint of asweetness to it, but it's faint
.
Speaker 2 (50:39):
You know what I mean.
Speaker 1 (50:42):
It's not Right on the initial.
Speaker 2 (50:44):
When you swallow it, then it's Because like, what's
interesting is like the finish,I mean the burn it goes to.
I taste it and then the burn islike later, but it's not a
really strong burn and thefinish is not it's really smooth
.
Yes, for 14.8.
Speaker 1 (50:59):
For 14.8.
Like I said, the chocolate andthe vanilla is overshadowed by
the barrel, yep, but again, allof these have been, for the most
part, other than that barleyone, because I whatever
different, different style, butnot bad.
Speaker 2 (51:13):
No, it's not not, and it's out of the can too.
You know, yes, isn't it?
Speaker 1 (51:17):
sometimes we find that bottles do give a better
flavor yes, yeah, typically,because sometimes the, the can
seems to put a little bit of ametallic right kind of taste it
but this doesn't have that.
Speaker 2 (51:27):
Yeah, there's no.
None of these actually had ametallic taste to them, which is
good, right, the flavors thatthey had came through.
So, boy yeah.
Speaker 1 (51:35):
Well, score-wise, what are you going to do, boy?
I'm trying to, I think.
Now it comes to your heart,bart, I know, because it's like
you painted yourself into acorner.
I kind of did because I'm likeokay, do I like it better than
this one, or is it?
You want to switch a couplenumbers.
No, I'll leave the numberswhere they're at, but I'm going
(51:56):
to go with 3.6.
I'll make it my top one, Kindof a reluctant 3.6, but I you
know what I mean To try and keepthe scores unique.
Again, I do enjoy the fact thatit it it is a very easy
drinking 14, eight.
I like the artwork on the can,the flavor, overall it's good,
(52:16):
but it just doesn't.
I don't pick up the vanilla, oryou know, or the, not the
vanilla, yeah, the vanilla.
Or the coconut.
I don't taste coconut at all.
There's no coconut.
I don't smell coconut, I don'ttaste coconut.
So unfortunately, I say thatand then I give it the top score
.
But it still is a very goodbeer.
Speaker 2 (52:31):
Right, and I mean I think that echoed the same thing
.
But I mean we haven't had a14.8.
That's not super sweet.
So I mean, so for me that'sgood.
I mean, even the burnt, itdoesn't linger.
Yep, like you know, if you'rejust drinking a straight bourbon
, like you said, I wish therewas just a little bit more
flavor I'm going to go the samescore you did.
I'm going to say a 3.6.
I'd, like you know, for me, thebest one of the day.
(52:53):
I mean, I liked a few of these,but this one, I mean 14.8.
Speaker 1 (53:02):
We don the fact that it's an oatmeal, a barrel-aged
oatmeal, stout Right Wasdifferent as well, you know.
So, yeah, I give them credit.
They picked a new kind, of newstyle and ran with it, and then
they found a very unique way notto do copyright infringement.
Speaker 2 (53:17):
Yes, so I got to give them credit for that, and even
the guy that they painted on thecan does not look anything like
that movie.
Speaker 1 (53:27):
No, not, the can does not look anything like that
movie.
No, not like what you wouldexpect, right, so it's, uh, it
was good.
So, yeah, I guess overall.
Yeah, my number one was thedeath's tar number.
My number two was the, theginger bread, the founders, yep,
uh, barrel aged ginger, uh,barley wine, uh, other than that
, I did enjoy the, the centralwaters, the ginger snap I
thought was good again, the onlyknock was I just didn't pick up
on the ginger.
But I do think and that'ssomething I'll ask my brother, I
(53:49):
don't think he's made anythinga ginger beer at this point, but
I think that brewers do go alittle conservative on it
because they don't want a gingerbeer, because we've had, you
know, like in a Moscow Mule orwhatever, they have the ginger
beer in it and that has a strongtaste ginger beer in it, and
that has a strong taste, right?
So yeah, I don't think any ofthem were terrible.
The the barbados one, which I'mgonna go.
(54:10):
When we get done here I'm gonnatry it again and just see.
you know what it was that onewarmed up and yeah, if anything
came through, you know, uh, butotherwise all the rest of them
were, I think were basicallypretty close to each other, I
think, uh, and again, I thinkmost of these would be ones that
you'd bring a bottle and share,right, you know.
So I have no problem with anyof them and I think mine almost
(54:33):
mere years.
Speaker 2 (54:33):
I liked the Destar and that Barley Wine.
Those were kind of out there,nip and tuck at the top, Yep,
and they were the highest ABVones we had today.
And then my number three wasthe Kentucky Bourbon.
I thought it was kind of smooth, but I think overall, for me
the one thing that really camethrough was not a single one of
these really had the flavorsthat they were talking about.
(54:53):
It wasn't anything I couldtaste Out of every single one of
these, the ones we tried.
I was looking for a lot moreflavors and none of them really
had the flavor that we wereanticipating, which is a little
bit of a uh downer, because I'mlike man, if everything that it
says is supposed to be in thecan actually the flavors come
through, we're gonna really havea good class and it's gonna be
a good podcast.
(55:14):
And all of a sudden, now we'retalking about, every single one
of them is lacking that, evenjust a little bit of different
flavor.
Yeah, so I don't know.
Like, I guess that's kind ofwhat stands out for me so I just
took some more of the BentPower Schwank.
Speaker 1 (55:30):
Yeah, after drinking the Death Star it got worse, oh
yeah.
Speaker 2 (55:35):
It's just kind of.
Speaker 1 (55:38):
So yeah, I think I'm good with that one.
You're kind of on the bottom.
Speaker 2 (55:42):
Unfortunately.
I apologize, bent.
Yeah, that was actually thelowest one too.
Yeah, so it didn't get anybetter, even with the can warmed
up, and it didn't help it.
It didn't help it.
Well, you still got some barleywine left.
Okay, good, you can wash itaway later.
Speaker 1 (55:56):
Well, awesome, well, hey, ladies and gentlemen,
before we go, since this is the4th of July, we would definitely
like to say and Jimim, you'rein this group I'd like to thank
all of the active and retiredmilitary for their service, for
everything they've done, they'vemade it so so we can sit here
and taste these beers and saythey're lacking, you know, uh,
(56:16):
but it was worth trying them,exactly.
Yes, you know, and, like I said, jim was is, uh, retired
military, so I thank you so muchfor everything you did,
everything you still do, uh, andand uh, yeah, so we're going to
uh, well, we'll see if wefinish some more of these and
then when, once the fireworksstart, we're gonna have to go
down and ooh and ah yeah, itlooks like they might be
starting again somewhere.
Speaker 2 (56:37):
I can't, I can't.
Well, that's the natives.
Again, they're getting restlessthey always got us out I know
they they keep.
Speaker 1 (56:42):
They start early so then they just hear the noise.
I think.
Speaker 2 (56:45):
They're going to scare away the deer.
Now Exactly.
Speaker 1 (56:50):
Well, what are you going to do?
It's one time a year and hey,let's have their fun.
There you go.
I think we've got some otherbeers in the cooler, so we're
going to go and check that outtoo.
We've got to finish these.
Speaker 2 (57:00):
Yeah, we've got to finish these so awesome.
Speaker 1 (57:01):
Jim, thanks for sitting down and trying these.
Well, you brought three of them, so we both contributed.
Speaker 2 (57:11):
Yes, nobody hit a home run.
Speaker 1 (57:14):
You ended up with the top one.
Barely, barely, yeah, but yeah,it was good.
So, ladies and gentlemen, thankyou so much.
We hope you have a great Fourthof July and, like we always say
, we hope your campfire isalways warm and your beers are
always cold, see, ya Be safe,see ya.
Thank you for listening to theNorthwoods Beer Guy podcast.
If you have a question, acomment or a beer you'd like us
(57:36):
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
your beer is cold.
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