July 18, 2025 • 34 mins
Four trees, four barrels, four breweries, and one remarkable drinking experience. When the Northwoods Beer Guy team discovered Humble Forager's Fifth Anniversary Barrel Aged Mix Pack, they knew they needed reinforcements to tackle these hefty 14% ABV offerings.
Sitting on the deck under a perfect Northwoods sky, Mike, BK, and guest Kirk systematically work through these collaborative creations, each named after a different tree. What unfolds is a masterclass in how barrel aging transforms beer into something transcendent when done with precision and creativity.
Cedar and Elm represent English Barleywines, a style the team quickly learns differs dramatically from American versions by emphasizing malt-forward sweetness rather than hop bitterness. The difference between these two beers proves stunning – Cedar delivers a nutty, peppery finish from its 33-month rest in bourbon and rye barrels, while Elm's conditioning on golden figs and Ecuadorian vanilla creates what Kirk describes as his favorite of the bunch.
When they transition to the American Double Stouts, the descriptors become almost comical: "motor oil," "diesel," and "so dark it's almost blue." Ash combines maple syrup, vanilla, and an international trio of cinnamon varieties for a dessert-like experience, while Oak strips everything back to pure barrel-aged stout perfection with the classic bitterness stout lovers crave.
Remarkably, these beers hide their 14% ABV behind layers of complexity. A spontaneous experiment with chilling the beers reveals even more nuance, with fig flavors becoming more pronounced at cooler temperatures. The team's ratings range from 3.3 to 4.3 on their five-point scale, with all four beers earning high praise.
Beyond the tasting notes lies a deeper appreciation for what collaboration brings to craft beer – different perspectives, techniques, and ingredients creating something greater than any single brewery could achieve alone. Subscribe now to join the Northwoods Beer Guy for more explorations of extraordinary brews from the comfort of his deck.
Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and we are once again
in the Northwoods.
So I am joined by BK Howdy, andtoday we have another special
(00:45):
guest with us, and thisgentleman has been a part of our
beer tasting group forever.
Basically, Uh, this is Kirk.
Speaker 2 (00:51):
Hello.
Speaker 1 (00:52):
How's it going, sir?
Speaker 2 (00:53):
Great.
Speaker 1 (00:54):
That's good.
I say this is the first podcastthat you've been on with us, so
we told him don't be nervous,he's just talking to us, not our
millions and millions andmillions of followers and
critics and no, no, we don'thave two of them, but we got we
took care of them.
So, but yeah, we're sitting outhere on the deck in the sun,
(01:15):
finally, finally, and it's, uh,extremely nice out, and we just
just happened to have fourbarrel beers all made by the
same company, but they're twodifferent styles, right?
Two of them are American doublestouts and the other two are
English barley wines,barrel-aged barley wines,
(01:35):
english barley wines.
So it'll be interesting to seehow these are.
And we thought, you know, wemaybe need another person
because these are all 14%.
Speaker 2 (01:44):
Oh, kirk, we forgot to mention that to you.
Speaker 1 (01:46):
Oh, thank you we're gonna sterilize some instruments
later yeah, there you go yeah,I guess we should have thought
of that before.
Speaker 3 (01:55):
That's true you're not driving anywhere, are you no
?
Okay, good well, cool.
Speaker 1 (02:01):
Well, yeah, these are all made by humble forager.
And actually it was after,between the bluffs, we had went
to the uh local food co-op, uhpeople's co-op in lacrosse,
wisconsin, because we heard theyhave a barrel aged beer section
.
So we went and they I mean theyhad like an end cap, right, you
know, and these were there andit's like gotta try them.
(02:23):
Never even heard of it.
As far as these, these four inparticular, and, like I said,
the cool thing was there's fourcans and they're all different,
you know, I mean it's it's agedin different things and all that
they go into great detail.
Speaker 3 (02:36):
Yeah, it's kind of fun too yeah, so it'll be.
Speaker 1 (02:39):
Uh, we figured hey, what better way to try it?
Speaker 2 (02:41):
you know beautiful labels, yeah, and they're all
named after trees.
Speaker 1 (02:44):
Yep, I'm gonna grab the this, because that's got
bigger bigger letterings on itso this is their uh, limited
series, fifth anniversary.
Barrel aged mix pack is what itwas called, so I guess it was
only 700 just slightly underthat and it wasn't.
I thought it was a good dealuntil we went to the big grocery
(03:05):
store and they had it for likefour bucks cheaper.
Speaker 3 (03:07):
With the co-op.
We support the co-op, yeah, wesupported the co-op.
Speaker 1 (03:10):
So I guess, do we want to start?
Which one do you want to starton?
Speaker 3 (03:13):
I think we'll start with the barley wine.
Speaker 1 (03:15):
If you don't mind me posing there no.
So we have cedar or we have elm, we should probably go
alphabetical.
Speaker 3 (03:22):
We'll go cedar first, okay.
Speaker 1 (03:24):
So the cedar it says that it was aged 33 months in a
the barrels.
They actually were in threedifferent barrels Buffalo Trace,
heaven Hill and Willet Rye iswhat they were actually.
This one was aged in for 33months.
I'm going to crack this open.
Speaker 3 (03:45):
These have been sitting out for a good hour.
Speaker 1 (03:46):
Yeah, we're trying to get the most flavor out of them
.
We can, and I'm it's uh nowit'll be interesting, brian, to
see an english barley wine.
Speaker 3 (03:55):
How that compares, compares it, and you know, for a
barley one, it's it.
Obviously it's very dark, whichis again, barley wines aren't
always that dark, right it'sdark's dark.
Speaker 1 (04:04):
It smells like a barley wine.
Oh yeah, you can smell thebarrel.
Speaker 3 (04:09):
Kind of sweet Boy.
I'm not getting much barleywine, really.
No, that's really good.
Speaker 1 (04:14):
That does have a different little kind of on the
finish that flavor.
It's kind of a nutty finish onit, but boy, you can taste the
different barrel.
Speaker 2 (04:21):
No, can taste a different barrel.
Oh yeah, most definitely.
Speaker 3 (04:23):
Yeah, and I wonder honestly, they've got three
barrels listed.
Yeah, I'm guessing that theycombine them all.
I don't know.
Speaker 1 (04:29):
You do a whole bunch of them in a vat, Would you
think they'd put a certain onego to the next one?
I don't think so.
Speaker 3 (04:34):
I don't think I'll bet they did X amount of barrels
and then combined them and getit.
Speaker 1 (04:39):
Kind of like some of those Firestone Walkers that
we've had.
They're three different barrelsmixed together.
Speaker 3 (04:45):
Well, that's strong, don't get me wrong.
Speaker 2 (04:47):
It's strong, but it's all a 14%.
Speaker 1 (04:49):
But it is very mellow .
I do get a little bit of almostlike that peppery finish from
the rye.
Yep, you can catch that righton the end.
And you were right, curry, it'sgot a sweetness to it.
It is a sweet.
It's not like Avery sweet, butit's got a sweetness to it.
Speaker 2 (05:03):
No, not overpowering no.
Speaker 3 (05:05):
There's a little bit of fruity, yeah, which I would
expect from a barley wine.
They usually have a little bitof a fruit note to them, yep.
Other than that, it's pretty.
I mean it's not, it's basic.
There's nothing over the top ordifferent.
Speaker 1 (05:19):
It's solid all the way through, but it is good beer
, yeah, I guess a sipper yep, Isay this is one of those that
you buy it to share with yourbuddies.
I don't think I could drink afull, can I wouldn't have
finished this four pack?
No, on my own not in a sittingno right, we might have been
able to try, but yeah, boy,that's.
Speaker 3 (05:36):
I don't mind that.
No, I don't either that'sactually not bad.
It's a little syrupy.
That's my only complaint aboutit.
Is it is.
It feels thicker.
It feels a little thicker, likeone of the meads we had the
other day.
Speaker 1 (05:48):
Yeah, last week that mead, the one with the numbers
and the name, yeah, it wasphysically thicker.
Yes, I know, this one isn't butit tastes like that.
Correct, it's a little syrupy,yep Boy, I don't mind and that's
the high alcohol I mean, I getit yeah, well, brian, do you
want to kind of go first andyeah, for a barley wine that's
(06:08):
really smooth.
Speaker 3 (06:09):
Sometimes the barley wines can get in your nose, you
know.
Um, just like an ipa can get alittle out of hand.
It's very smooth.
Um, the high alcohol you cantaste it, but it's not obnoxious
, it doesn't taste like 14.
If you were to just taste it Iwould have said 10.
So yeah, so yeah, I'm going tosay I'm going to go like a 3.4,
3.3, 3.4.
It's good.
(06:30):
I wish there was a little more.
I'm not going to say stuff, butI wish there was a little more
going on.
I like the nutty finish, or alittle bit of the nutty finish
that you get, and the rye.
For sure.
I give them credit for the ryebecause I don't know if that
mellowed it out or if that'swhat's given it the peppery
nutty finish.
But it's a solid beer.
Speaker 1 (06:48):
It is Kirk.
It's just like when we're atthe beer tasting.
It's zero to five is our rating, by a tenth of a point.
Speaker 2 (06:53):
No, I'm going to echo what Brian said.
It's all of that.
It's kind of heavy, it's sweet,but not too sweet, and I, and I
think I'm going to go with aneven four.
Speaker 1 (07:04):
Dang.
He liked that.
I do.
Nice, I do For myself.
I'm looking forward to the nextone too, just to see if it has
kind of the same characteristicswith being an English barley
wine.
Yeah, because I mean I knowwe've had a lot of barley wines
but I don't know if I've hadmany English barley wines.
So it'll be interesting to see.
It could be a new category, itcould be.
(07:26):
You never know.
What you guys said, I agree 100%.
I mean I pick up kind of thatpeppery rye on the finish.
It is a little sweet.
But boy, I think right off thebat that's a solid beer.
And you know we've had a numberof beers from Humble Forager
and they do go into kind ofthese wild sours and things like
(07:46):
that that are really some ofthem are kind of out there.
And in fact I did have jim andI.
I made jim sit down and we dida canned cocktail kind of thing,
because three cans well, yougot them too when we went to the
grocery store and boy, I don'tknow if you've tasted them, but
those things are sugar in a can.
Oh, those seagram things, oh,but that we had one from this
(08:07):
company and oh, it was not verygood, you know, but this is.
I think this is very good.
Honestly, brian, I'm I'm athree four as well.
I do think it's it's good.
I'm really looking forward tothe next three.
Speaker 3 (08:18):
So I did just do a quick google search here, and ai
is my friend, right?
So the difference between anenglish barley wine and an
american barley wine.
It says english barley winesare typically malt forward with
rich toffee like and dark fruitflavors, which I get all of that
in this yeah it says well,american barley wines emphasize
hop, bitterness and citrus orpine note.
(08:39):
So I think most of them we'vehad before were more of an
American barley wine.
Right Again, they're kind of an.
Ipa style.
Speaker 1 (08:52):
Whereas this one is definitely the rich and the more
in the toffee category.
I thought they were going tosay the difference was the
accent I was going to say that Ican't do a good one, so I could
not do it justice.
Speaker 2 (09:02):
I think they hide that 14%.
Good yeah, it hides it.
Speaker 1 (09:05):
Well, it's very smooth.
I agree 100% with you Because,like you said, I'd have probably
said eight or nine.
Yeah, honestly, because it's,and I know we talk about that a
lot on the podcast, but boybreweries are doing a lot better
with hiding it, but then that'swhat gets you in trouble.
Speaker 3 (09:18):
Yeah, exactly that causes problems down the road.
Yeah, awesome, that was cedar,that was cedar.
Speaker 1 (09:24):
Oops, that was cedar.
So now we have elm Elm, andthis one was again barreled for
33 months, this one conditionedon organic golden figs and
Ecuadorian vanilla beans.
Speaker 3 (09:39):
So we were talking about before, when we first were
reading the box, and I don'tknow that I've ever had a beer
with figs A lot of prunes, a lotof dates, but I don't know that
I've ever had one that was figs.
Speaker 1 (09:51):
The only thing I could think of is maybe around
Christmas time, maybe there wasa Christmas ale Possibly have.
Yeah, but yeah, I think it'sdefinitely on the shorter end of
the ingredients that wenormally see.
Speaker 3 (10:04):
I think Fig Newtons was a kid, but I passed that.
Speaker 1 (10:07):
I'm pretty sure that's not a true representation
of what Figs taste like, don'tknock Fig Newtons Figs Nabisco
is one of my childhood memories.
Speaker 3 (10:14):
Don't get me wrong.
Speaker 1 (10:17):
I'm so upset right now.
You know one thing I do reallyenjoy about this four pack and I
think Kirk you mentionedirk youmentioned it was.
I mean the cans all have thetrees on them.
They're all named after trees.
I mean it's really a cool cooldeal.
Speaker 3 (10:31):
So the interesting thing on this can too I don't
know what it is, but it saysseeds are available.
So I don't know if maybe thiscooperative does stuff with.
Speaker 1 (10:39):
Well, like you can get fruit like the tree, like
you can get an elm tree, or youcan get a, I don't know.
That's kind of wild, becausemost cities cut down all the elm
trees.
Speaker 3 (10:49):
Because they all have the disease, so I'm expecting
this to be just as dark, ofwhich it is so it'll be
interesting to see it with figand the vanilla bean.
Speaker 1 (11:00):
This one has a darker head on it.
Speaker 2 (11:01):
It does.
Speaker 1 (11:02):
Oh yeah, that's more of like the kind of that tan you
know.
Speaker 2 (11:06):
First one did too, but not as dark as this one.
Speaker 1 (11:08):
Right the aroma is slightly less sweet.
Slightly less sweet.
That's smoother.
That's got a whole differentflavor to it.
Speaker 3 (11:18):
Wow, that's a good one that's significantly
smoother.
Apparently, I like figs.
That's a good one that'ssignificantly smoother.
Apparently, I like figs.
That's surprising.
I expected it to be more likethe other one but, you couldn't
put these two together and thinkthey're the same beer.
Speaker 1 (11:35):
No way.
That was one thing I wasworried about is are they going
to all taste the same?
Speaker 2 (11:40):
That's what I thought too, but no, this has a total
different taste.
Speaker 1 (11:43):
This is not bad.
Speaker 2 (11:44):
It is sweet though.
Speaker 1 (11:46):
Yeah, it's still sweet.
It's on the sweet side.
I'm sure they've got to do thatto cover up some of the alcohol
when they said malt forward andtoffee as opposed to hops and
citra and whatever.
Speaker 3 (11:57):
It makes complete sense.
Now, these are definitely asweeter candy-ish up front.
Speaker 1 (12:03):
Yeah, yeah that is smooth beer right there, I'm
trying to.
I am getting, like you said,the fig.
I'm trying to see the vanilla.
Speaker 3 (12:11):
I think the vanilla just moves it out.
Speaker 2 (12:15):
It does Right.
The aftertaste is vanilla.
Speaker 3 (12:18):
And Ecuadorian vanilla beans.
We always see that inMadagascar isn't it?
Speaker 1 (12:22):
Yeah, that one we see .
Yeah, so beans, we always seeone at Madagascar, isn't it that
one we see?
So, yeah, that's good, this issmoother than the other one even
.
Speaker 3 (12:29):
Oh, I'd agree with you, and believe it or not, this
one, I almost feel like thiswould have be a decent one.
Colder Sure, where a lot ofthem we talk about temperature
matters and to get the fullnotes of the beer it needs to be
warmer.
I think this one would be stillgood.
Cold, I think so too.
I happen to have a four-pack, Ibelieve, at home.
Speaker 1 (12:47):
I might have to try that.
We may have to reconveneanother day.
Part two yeah, just to see ifwe were correct in our thinking.
Yeah, Kirk what do you thinkand what kind of score would you
give this one?
Speaker 2 (13:03):
I guess I got to go with a 4-1.
I like it better than my 4.
Speaker 1 (13:07):
There you go.
Yeah, this is so.
Speaker 2 (13:09):
I'm going to have to beat it.
There you go.
Speaker 1 (13:12):
I agree with you as far as I like this one better.
The first one was very good,but it uh, I don't know.
This one just overall is alittle bit smoother, a little
bit not quite as sweet, but it'sstill.
It's still sweet, but it's yeah.
Uh, I'm gonna go like a three,six on this one and it's.
It's interesting because, likeyou said, between the two I this
(13:32):
would be my number one of thesetwo compared to barley wines
together.
Yeah, who knew elmm?
Speaker 3 (13:38):
Right, I was going to say 3.7.
This is significantly smootherthan the other one, which is
kind of hard because the otherone is a really good beer.
I'm glad I know the differencebetween an English barley wine
and that was an interesting factthat I didn't know.
Yeah, super smooth up front, Ithink.
The vanilla is just a littlebit of the middle.
(13:58):
The figs again, I guess I likefigs.
The fig stands out.
Speaker 1 (14:01):
I can definitely taste it.
Speaker 3 (14:02):
Yeah, but it's so smooth, so smooth.
And again, being that smooth,I'm like, well, probably a cold
one would be good.
Speaker 2 (14:11):
Yeah.
Speaker 3 (14:12):
In fact we can throw it in the fridge and then try a
little at the end of the oh yeah, I just happen to have a fridge
here.
Try a little at the end of theoh yeah, I just happen to have a
fridge here, yeah, so we'llthrow it in the fridge and we'll
try it cold, you know when itcomes out.
All right, we'll set that there.
Speaker 1 (14:26):
Solid, solid beer A little bit in there.
Speaker 2 (14:28):
I'll put that in there too.
We'll try them both.
Speaker 1 (14:29):
This is very scientific.
What we're doing, that'sexactly right.
So we have not just, you know,for fun.
We take this stuff serious andfor fun.
This is I'm impressed.
I'm impressed, I'm hoping thesestouts too.
I really wish they would havelike these beers at between the
bluffs when they're there,because they always have like
(14:51):
the sour and these weird thingsthey had a strange, ale this
time yeah yeah, but boy, this is, this is pretty good.
Now did you say, brian, when youlooked on it, that it was?
Was it bottled?
It's the Brewing Project,brewed and bottled by the
Brewing Club, by the BrewingClub.
Speaker 3 (15:08):
But it's a Brewed and canned by the Brewing Project
in Eau Claire.
Speaker 1 (15:12):
But this is a collaboration can.
It's a collaboration beer, butit's with Fairstate Brewing and
Humble Forager.
Speaker 2 (15:18):
Is this going to be available all the time, or what?
I don't know?
Speaker 1 (15:21):
This is like their fifth anniversary limited series
so this one says alright, soyou were looking at.
Speaker 3 (15:29):
So this is different.
You were looking at the oak.
This is Fair State Brewing andHumble.
I'm looking at Ash no jokes.
Speaker 2 (15:37):
And this is the brewing target.
Speaker 3 (15:40):
The brewing project and.
Humble, so we've got to look atthe other ones as well.
Speaker 1 (15:44):
This is Forager, brewing and Humble Forager.
Okay.
Speaker 3 (15:49):
And then two.
Speaker 1 (15:51):
Oh, that was Elm Cedar, was what is that oh?
Speaker 3 (15:58):
Barrels.
This is Barrel Theory theory,beer company.
So there's four different ones.
Speaker 1 (16:03):
Yeah, so they did.
They're all collaborations witha different brewery.
Speaker 3 (16:07):
So humber forger, and then another and then another
one.
So cedar would have been thisuh, barrel theory beer company.
Okay, and they are.
I don't know if it's.
I mean, this is micro printingI was gonna say st paul, oh,
minnesota.
Well, there you go.
What do you know it's?
I mean, this is micro printing.
I was going to say St Paul, oh,minnesota.
Well, there you go.
Well, what do you know?
It's close to me, yeah.
Speaker 2 (16:25):
We may have to find out where they're at Field trip.
Speaker 3 (16:28):
So then the other, and then the other one was what
it was Humble, forager, andForager Humble Forager and.
Forager and Forager and Humble.
Forager is our favorite ofthose two, but both are
fantastic beers.
And I'm curious, there's a QRcode.
Oh yeah, on the back of all ofthese.
We should.
This one says Oak.
This one says Ash.
Again, be careful when you'reGoogling Ash A-S-H.
(16:53):
This is a family-friendlyprogram.
Speaker 1 (16:55):
Yes.
Speaker 2 (16:56):
Yes.
Speaker 3 (16:56):
I'm 21 and older.
Speaker 1 (16:57):
All right, well, which we have to give our
disclaimer yeah, I think at thispoint.
Speaker 3 (17:00):
Which one.
Speaker 1 (17:01):
Do we want to do next ?
I?
Speaker 3 (17:01):
think we still got to go alphabetical.
We did it last time, so at thispoint we're going to go with
the ash.
Okay, and this one isconditioned.
This is a 29-month barrel timeBarrel double American stout or
American double stout, sorry,conditioned on Wisconsin maple
syrup, madagascar vanilla beansand Mexican, chinese and Sri
(17:22):
Lankan cinnamon.
Speaker 2 (17:24):
Whoa.
Speaker 3 (17:25):
Cinnamon cinnamon, so this is interesting.
Speaker 1 (17:29):
I am really interested in this one to see if
it's maple syrupy or is it?
Speaker 3 (17:35):
We shall see.
We might want to rinse.
We have two different types inthere.
Oh yeah, I'm want to rinse.
We have two different types ofbeer.
Speaker 1 (17:39):
Oh yeah, rinse my cup cup out.
Yeah, good thinking, I don'twant any more.
Speaker 3 (17:41):
I don't want any barley one in my style.
That would be a faux pas.
Yeah, that's like moose, gooseand goose juice, which I can't
even say.
All right, so we're gonna crackthis ash.
Speaker 1 (17:53):
When we did that last week kirk with a couple of
those, uh means that we did.
We're pretty sure the water wasat least three percent yeah abv
.
Speaker 3 (18:00):
Yeah, all right, so I just cracked this can, and this
is absolutely oh my gosh,that's motor oil dark.
No, I did not used motor oildark yeah, this is, wow, this is
, this is diesel that's so veryso dark it's almost blue.
Speaker 1 (18:18):
Yeah, that's right.
Dark, it's almost blue.
Yeah, that's right.
You know it's like wow, oh,look at that.
Speaker 2 (18:23):
Wow.
Speaker 3 (18:24):
That is maybe the darkest beer I've poured in
years.
Speaker 2 (18:27):
That is wild, and it smells wonderful yeah.
Speaker 3 (18:31):
I did spill a little bit.
I've got to make sure.
Speaker 1 (18:33):
Yeah, that's going to stain the bar.
A hundred percent, I think youcan stain your deck yeah I think
so.
Oh, that's good.
Oh, it's smoother than Ithought it was going to be way
smoother.
I thought it was going to bekind of harsh, the maple, maple
flavor I get cinnamon it's notheavy.
It's not heavy you know, butboy, that's, it's the mouth feel
(18:53):
a little thick you know what Imean as far, but in a good way,
no, wow.
Speaker 3 (18:59):
I was worried.
I was worried on the cinnamonthat I got it right away and
then it left.
Yeah, it doesn't hang on.
That is a super smooth stout.
Yes, it is.
Now I am a little disappointedout of the gate because I like
stouts because of the bitter.
Yeah, right, there's not there.
Right To me this is it's a highoctane beer but a double stout.
(19:20):
It should have that bitter toit.
Yeah, it's not there.
I'm sure it's covered up by sixother things, but Right, it's
just.
Speaker 1 (19:26):
You know, the Sri Lankan cinnamon probably covers
it up.
I'm sure it was the.
Speaker 3 (19:29):
Mexican or the Chinese or the Sri Lankan or no,
but this is super smooth.
All those big words, yeah, andit's in cursive so I can't read
it.
Speaker 1 (19:39):
Yeah, exactly.
Speaker 3 (19:41):
Or write it.
That too, that is super smooth.
Speaker 2 (19:45):
I honestly thought this was going to be harsher
flake, I mean, as far as justwhen it came out, the can, I
thought, for sure, oh boy, it'sgoing to be.
Speaker 1 (19:52):
Ladies and gentlemen, you, this is smooth.
We We've seen a lot of stoutsbetween the three of us, a lot
of stouts, and this is every bitas dark as anyone we've ever
had.
They're as dark as themicrophones we're speaking into.
Speaker 3 (20:04):
Oh man, it is something.
The cinnamon does linger alittle bit.
The vanilla is there.
Everything that's advertised onthe can is there in spades.
It is super smooth and again,this is probably even from an
ABV standpoint noticing.
You know it's more than 10%,but it's still pretty smooth.
(20:24):
You know Another one that mightbe okay.
Cold again when they're thissmooth.
Speaker 1 (20:29):
Yeah, there's some in there.
We can add it to the fridge fora little bit We've got to go
back through them.
Speaker 2 (20:34):
It's almost like a dessert thing.
You know, they're all very.
Speaker 3 (20:37):
So, Mike, what do you think?
Speaker 1 (20:39):
You're up first on this one.
Yeah, I do like it.
Like I said, the one thing is Idon't get a lot of that maple.
I thought it was going to bemore maple syrup kind of flavor
up front, but I get all thatvanilla or the cinnamon I mean I
do and it's not like fireballcinnamon, it's very well kind of
hidden, you know what?
I mean it works well with whatit is.
Very good beer Boy.
(21:00):
I'm pushing Honestly right now.
I'm going to four on that one.
I think that is really good.
Speaker 3 (21:05):
I'm 100% with you on the vanilla and the cinnamon.
I expected more cinnamon when Ifirst tasted it.
We've had so many of these thathave that really good kind of
chocolatey flavor with thevanilla and stuff in there, I
was waiting for a pepper.
I thought, oh, maybe they snucka pepper in there.
That's not true.
The maple is very faint.
(21:26):
I think that's why it justfeels thicker when you drink it.
I am a little disappointed inthe bitterness.
A stout should have somebitterness to it and I know that
they cover a lot of that whenthey push.
But we've had beers from Surly,we've had beers from trying to
think of some other reallyhigh-volume stouts, but like
darkness, darkness, you get thebitterness from surly every year
(21:48):
in the darkness and the highABV and all that, so you can put
it in there.
I think they laid off of alittle bit.
So I'm going to write it at athree, nine, a four.
If I'm going to have a stout,especially a double stout should
have that good, dry bitternessto it and I'm sure they just
covered it up with the otherfantastic ingredients that are
in there.
But I can't go for it becauseit's a stout and I like to have
(22:09):
that bitterness.
Speaker 1 (22:09):
Kirk, how's your ash?
Speaker 2 (22:11):
Yeah, my ash was good , but anyway no, with the stouts
you always want that littlebitterness, and that's what we
all love.
But you know what?
The Founders is another goodImperial stout that we all like
and enjoy.
But this is very smooth and thecinnamon and the vanilla rings
right there and I think I'mgoing to go with 4-1, again 4-1.
Speaker 3 (22:33):
Yeah, we're all kind of in the same category.
Speaker 1 (22:35):
Yeah.
Speaker 3 (22:36):
I'm just being overly critical because I like the
bitterness.
Speaker 1 (22:39):
He's just being a pain in the ass.
What would be?
Speaker 3 (22:44):
interesting too and we've talked about it in other
podcasts is what is the IBUs?
Oh yeah, they're not on there.
No, not that I saw.
So a stout should have a higherIBU than a barley wine per se.
It's hard to say, actually, andnow that I just had my last sip
, I'm sitting here, I'm going torinse my glass in a minute and
possibly put a new filter in mycar.
(23:08):
That cinnamon you can tell thatthere's a bunch of cinnamon and
there's some other stuff goingon with the vanilla, and it's a
great beer.
If you'd have told me it wasjust a stout, you could have
told me it was a porter and itprobably would have tasted the
same.
But that's a fantastic beer.
So far, three for three man.
Speaker 1 (23:22):
I'll tell you we still got one to go, but I hope
they do this again.
Speaker 3 (23:29):
I could do it every year.
Speaker 1 (23:29):
I'd buy a four-pack every year, absolutely, because,
boy, they have not disappointed.
Speaker 2 (23:33):
It would be interesting if you brought this
to one of our actual beertastings Beer tasting.
What would everybody thinkabout?
Speaker 1 (23:39):
it Well we thought about it.
Yeah.
Speaker 3 (23:41):
We both had one and we both talked about it and we
said we'd save it for a podcast.
Speaker 1 (23:49):
Well, I'll tell you what.
What's also great about what weshould do is Is Tom still here?
Speaker 2 (23:53):
Yes, he is.
Speaker 1 (23:53):
We probably should have him up to try them when we
Well, we couldn't Just you knownot that we want his opinion.
Speaker 3 (24:03):
He is a father-in-law .
Speaker 1 (24:04):
Yeah, yeah.
Speaker 3 (24:06):
What I think is great about this too, when they do
these collaborations, is HumbleForger.
We've had a bunch of theirbeers, but I had no idea that St
Paul Brewery was there, no, andso these other ones.
It gets their name out thereand maybe they're not great at
barrel but they're good withthese guys.
Maybe they have some otherstuff the Brewing Project.
I brought one what when?
Recently?
Carrot cake, ale yeah, and itwas weird and it was good, it
(24:27):
was sweet and strange, and thoseare the kinds of ones until you
see the name on something likethis.
Well, maybe I'll branch out.
Oh look, they're in my townthat kind of thing.
Speaker 1 (24:36):
So it's fantastic that they work together to get
their names out there yeah, andthat's why we always say if
you're anywhere near a craftbrewery, stop in.
Yeah, you know, support local,because you know you spend your
money there.
It stays there.
That's the thing I really enjoy.
And man, how many times haveall three of us went someplace
we never even heard of beforeand all of a sudden, you're like
man, they got good stuff, youknow.
Speaker 3 (24:56):
Or food, or whatever right, yes, or you get those
rare ones when they have greatbeer and great food.
That is totally true.
Speaker 1 (25:03):
Dang, you know.
Well, all you know well allright, guys, we got one to go.
Yep, so this one's oak boom,yep, that was his phone.
Speaker 3 (25:13):
That was his phone sorry, uh, so this one is a
collaboration as well.
Speaker 1 (25:17):
This is a fair state brewing cooperative sorry, you
have to read in a circle, it'shard and it's micro print and
humble forager, this one Oak, itis 29 months and Buffalo Trace,
heaven Hill, and Will it Rye?
Speaker 3 (25:31):
So we have another rye one.
No additional information onhere at all.
So if I were going to take aguess, we're going to have,
hopefully, a stout, a doublestout and just a plain
barrel-aged double stout.
Okay, which?
God bless them.
We like double stouts, we likebarrel-aged.
Yep, we like double stouts, welike frail-aged.
I have a feeling it won't bequite as thick as the last one,
but it is just as dark.
Speaker 1 (25:52):
Possibly even darker.
I think this one you might havechanged the oil, or maybe the
oil went a little bit longer.
Speaker 3 (25:59):
I was going to say this is not full synthetic.
No, Boy, those last two arealmost like 80, 90.
Speaker 1 (26:08):
Well, you remember what company was More gear oil
than that.
What company was it?
Brian, I know you brought itfor one of the tastings Old
English oil.
Speaker 3 (26:12):
It was called.
I thought it was like usedmotor oil, used oil, yeah, used
engine oil.
Remember that one?
Yeah, yeah, yeah, it's the samebrewery that does Old Speckled
Hint.
Yes, it's very reminiscent Oldengine oil.
I think it was called.
Speaker 2 (26:31):
This one's a little bitter.
Speaker 3 (26:32):
Yeah, I like it, this one's got the stout.
Speaker 1 (26:36):
This one is what you were looking for in the last one
.
I think this one has that.
Speaker 3 (26:40):
It's almost like they took the base and they added to
it.
In the one we just had before,right, and I forget where it was
, it was modest brewing.
I think we had the four-pack,where the first one was great
and the other one was like eh,oh, yes, like they took a
fantastic base and they added toit this has got the bitterness
Just a little bit, because it's14%.
(27:00):
You have to feed the yeast.
Speaker 1 (27:01):
I will say that first taste it kind of warmed you a
little bit Right.
It kind of warmed you a littlebit Right here Going down the
gullet a little bit, and I doget the little bit of bark from
the rye at the end.
So this one and that Englishbarley wine were aged in the
same three barrels, or, you know, the same whatever.
Yeah, however they're doing it?
Speaker 3 (27:18):
Yeah, however, they're doing it, mad scientists
they are.
Speaker 2 (27:20):
They are.
That is a fantastic style.
Speaker 3 (27:24):
Because now I got the dry finish, I get the, I get
the.
That is a fantastic style, yeah.
Speaker 1 (27:27):
Like I said, this is everything you were looking for,
yep.
And if you'd?
Speaker 3 (27:31):
added the cinnamon on there, I might've my head
might've exploded, I'm not sure.
Speaker 1 (27:36):
That would have been a tough one to explain.
I was going to say you're goingto have to talk to the wife on
that one.
We'd have had to rock, but itwas the color of a stout.
We're not sure what happened hetook a drink and his head
exploded.
We don't know.
Speaker 3 (27:50):
No, this is that is a fantastic stout.
It's a high octane one, but itis a fantastic stout and you
can't.
This is a double stout.
The beauty of I think thebeauty of this is is the stout
doesn't come until well afteryou're done swallowing.
Yes, right, like I just took asip and now I'm getting the
stout, the bitterness, if youthink of the original stout
(28:11):
Guinness, right, always that dry, always that stout bitterness.
Speaker 1 (28:16):
Yep, I agree with you guys.
It's again humble forager Dothis every year.
Speaker 3 (28:21):
I'm telling you bravo , we're going to buy it every
year.
All four of these are fantasticbeers.
Speaker 1 (28:26):
Fantastic beers.
And again, like I said before,I love the whole.
Speaker 2 (28:29):
I think I'd fight through the aisle just to get
that beer Right.
Speaker 1 (28:32):
And I really enjoy the.
Can you know how it's namedafter trees?
I mean just all this stuff.
It's really a cool.
I guess it's because we're inthe Northwoods, but yeah, maybe.
Still it's really a cool deal.
Speaker 3 (28:50):
So well, brian, I guess.
A cool deal.
So well, brian, I guess you.
Uh, yeah, start us off on thescore on this one.
I love the bitterness.
It's a stout.
They're true to the name, right, the last one's a great beer,
but I just missed that littlebit of bitterness bite.
This has got it.
You can get the little bit ofrye.
You know it's barrel age,nobody cares.
It's why you bought it.
You know this is everything inspades that a double stout
should be.
I gotta go.
I'm probably gonna do a fourone on this.
Okay, it is a really, reallygood double stout.
(29:11):
Nice, and I'm looking forwardto the one that's still in my
fridge, cool and uh, kirk, whatdo you think?
Speaker 2 (29:17):
uh, yeah, uh, then again.
Uh, we all, like the stouts andyes, this didn't uh fail, stood
right up there and I'm gonna gofour, three, but then again,
this whole package was well done.
I'm glad I got to sit in onthis one and thank you, yeah no
problem, man.
Speaker 1 (29:33):
Yeah, I, I agree with you guys, this is, this is good
.
I I do kind of like thecinnamon one just a tick better,
but I'll, I'm just gonna go afour as well.
I know jim hates ties.
I'm going to go a four on thisone as well because this, when
it comes down to like a what youthink of as a Imperial Sorter
(29:54):
Double Stone, I mean this checksall the boxes, you know, and it
has that little bit ofbitterness and it's got
everything you're expecting.
You know where.
The other one, cinnamon, kindof threw it a little bit, but
boy, really good.
Speaker 3 (30:07):
Well, the other one too.
It's almost as if they weredifferent categories.
I mean, they're both barrelaged but both of them are
fantastic.
But it's almost like it was adifferent category of beer,
because nothing, none of thebitterness was there, and I'm
sure that's ingredients that didthat.
But, man, bravo for all ofthese all four of these, you
(30:28):
know.
Speaker 1 (30:28):
one thing I would love to know is, when they do a
collaboration like this, whatdoes each brewery bring right?
You know what I mean?
What?
What is humble foragers part?
What?
Speaker 2 (30:34):
is each of these other?
Speaker 3 (30:35):
companies what is?
Speaker 1 (30:36):
it that they they bring to the mix and I've never
found that out you know what Imean, is it?
One has a recipe, one hasingredients, or is it?
They just get together and say,hey, we're gonna do a stout,
what stout?
What should we do?
You know what I mean?
And that could be it, and theyjust brainstorm together.
Speaker 3 (30:49):
Hey, I got a barrel of this stuff.
Will this work with that stuff?
Sure, let's do it.
You know what I mean it couldbe.
Speaker 1 (30:54):
You never know, but that's an interesting thing.
Speaker 3 (30:57):
But, boy, because we've had some really not that
good of collaborations, allright, Speaking of
collaborations, we've got to goback to the fridge and we're
going to try is it the cedar orthe?
Oh, I've got to clear my glasshere from the motor oil, and we
laughed, listeners, that we didour mead stuff At least a two.
(31:17):
Yeah, we did our meads last weekand we rinsed the meads out and
we figured that it was probably3 ABV and 3% in the water.
Was it the elm?
It's the Elm, it's the one thatwe wanted to try.
Colder.
Speaker 1 (31:31):
Yep, and that's starting to get a little bit
colder.
Speaker 3 (31:33):
And again, this is scientifically monitored in my
mini fridge behind the bar.
Thank you, Frigidaire.
Speaker 1 (31:38):
All right, so this one.
Speaker 3 (31:39):
Boy, I got pretty good at that.
Speaker 1 (31:41):
Yeah, it feels it's colder.
Speaker 2 (31:43):
It is colder.
Speaker 3 (31:43):
Oh yeah.
Speaker 2 (31:48):
Yep, still, oh yeah.
Yeah, it's still good.
It's even almost smoother.
That's good, that's really good.
Yeah, this goes down.
Speaker 1 (31:51):
Dang it now, we're gonna have to try the other ones
that are in the fridge.
Speaker 3 (31:52):
I better put oak back in the fridge for a minute, you
can imagine how many trees wehave in a refrigerator.
Speaker 1 (31:58):
Who knew, yeah, that you were right on that, that's
good cool even cooler it's.
It's very good actually that'ssmoother that one.
Speaker 3 (32:05):
Uh, is this the one I just did?
Yes, this is the elm and thisis the one that has the figs and
the vanilla, and you can get alittle more fruit from it.
It's a little colder, a littlemore figgy getting figgy with it
um, yeah, no it.
You get a little bit more fruitflavor with it, cooler, which I
didn't.
I mean, I'm no scientist, I'mnot a mad scientist or anything,
but I just thought, well, maybeit'd be better, cooler or not
(32:27):
better, but different.
Speaker 2 (32:28):
And it's a little different.
Speaker 1 (32:29):
It's a little different.
Speaker 2 (32:29):
I may be mad, but not a scientist.
Speaker 1 (32:31):
I may be mad, but not a scientist.
Speaker 3 (32:34):
There is a line that was, that's a t-shirt.
Yes, trademarked.
Speaker 1 (32:38):
Trademarked.
We'll see Awesome.
Well, hey guys, thank you somuch for being a part of it.
I knew I could twist Brian'sarm to do another one.
Kirk, I figured we wouldn'thave to twist your arm quite so
much that you'd be willing tosit in, and it was rough.
Speaker 3 (32:56):
We thought about breaking the seltzers out, but
we decided not to yeah.
Didn't need to yeah no.
Speaker 1 (33:01):
So yeah, they were good Humble forager way to go.
I mean, this four-pack wasreally good Do it again, but
don't advertise it Exactly.
That's all we got andnorthwoodsbeerguy at gmailcom.
We'd be glad to be testers,absolutely.
Speaker 3 (33:17):
Subjects we like to be test subjects yes, yes.
Speaker 1 (33:20):
We'll tell you if it's good or bad.
So awesome.
Well, hey guys, thank you somuch for being a part of it.
Ladies and gentlemen, thanksfor coming along on this Humble
Forger Collaboration DayAbsolutely, and we learned a lot
about elm and cedar and oak.
And what was the other one?
Elm cedar oak Ash.
Speaker 3 (33:38):
How did I forget?
Speaker 2 (33:39):
ash.
Speaker 1 (33:39):
Jeez.
Speaker 3 (33:40):
It's hard to get a piece of ash.
Speaker 2 (33:43):
Drink, safe everybody .
Speaker 1 (33:44):
Yeah, there you go.
So, like we always say, we hopeyour campfire is always warm
and the beer is always cold.
See ya.
Thank you for listening to theNorthwoods Beer Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
(34:05):
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 we are once again
in the Northwoods.
So I am joined by BK Howdy, andtoday we have another special
(00:45):
guest with us, and thisgentleman has been a part of our
beer tasting group forever.
Basically, Uh, this is Kirk.
Speaker 2 (00:51):
Hello.
Speaker 1 (00:52):
How's it going, sir?
Speaker 2 (00:53):
Great.
Speaker 1 (00:54):
That's good.
I say this is the first podcastthat you've been on with us, so
we told him don't be nervous,he's just talking to us, not our
millions and millions andmillions of followers and
critics and no, no, we don'thave two of them, but we got we
took care of them.
So, but yeah, we're sitting outhere on the deck in the sun,
(01:15):
finally, finally, and it's, uh,extremely nice out, and we just
just happened to have fourbarrel beers all made by the
same company, but they're twodifferent styles, right?
Two of them are American doublestouts and the other two are
English barley wines,barrel-aged barley wines,
(01:35):
english barley wines.
So it'll be interesting to seehow these are.
And we thought, you know, wemaybe need another person
because these are all 14%.
Speaker 2 (01:44):
Oh, kirk, we forgot to mention that to you.
Speaker 1 (01:46):
Oh, thank you we're gonna sterilize some instruments
later yeah, there you go yeah,I guess we should have thought
of that before.
Speaker 3 (01:55):
That's true you're not driving anywhere, are you no
?
Okay, good well, cool.
Speaker 1 (02:01):
Well, yeah, these are all made by humble forager.
And actually it was after,between the bluffs, we had went
to the uh local food co-op, uhpeople's co-op in lacrosse,
wisconsin, because we heard theyhave a barrel aged beer section
.
So we went and they I mean theyhad like an end cap, right, you
know, and these were there andit's like gotta try them.
(02:23):
Never even heard of it.
As far as these, these four inparticular, and, like I said,
the cool thing was there's fourcans and they're all different,
you know, I mean it's it's agedin different things and all that
they go into great detail.
Speaker 3 (02:36):
Yeah, it's kind of fun too yeah, so it'll be.
Speaker 1 (02:39):
Uh, we figured hey, what better way to try it?
Speaker 2 (02:41):
you know beautiful labels, yeah, and they're all
named after trees.
Speaker 1 (02:44):
Yep, I'm gonna grab the this, because that's got
bigger bigger letterings on itso this is their uh, limited
series, fifth anniversary.
Barrel aged mix pack is what itwas called, so I guess it was
only 700 just slightly underthat and it wasn't.
I thought it was a good dealuntil we went to the big grocery
(03:05):
store and they had it for likefour bucks cheaper.
Speaker 3 (03:07):
With the co-op.
We support the co-op, yeah, wesupported the co-op.
Speaker 1 (03:10):
So I guess, do we want to start?
Which one do you want to starton?
Speaker 3 (03:13):
I think we'll start with the barley wine.
Speaker 1 (03:15):
If you don't mind me posing there no.
So we have cedar or we have elm, we should probably go
alphabetical.
Speaker 3 (03:22):
We'll go cedar first, okay.
Speaker 1 (03:24):
So the cedar it says that it was aged 33 months in a
the barrels.
They actually were in threedifferent barrels Buffalo Trace,
heaven Hill and Willet Rye iswhat they were actually.
This one was aged in for 33months.
I'm going to crack this open.
Speaker 3 (03:45):
These have been sitting out for a good hour.
Speaker 1 (03:46):
Yeah, we're trying to get the most flavor out of them
.
We can, and I'm it's uh nowit'll be interesting, brian, to
see an english barley wine.
Speaker 3 (03:55):
How that compares, compares it, and you know, for a
barley one, it's it.
Obviously it's very dark, whichis again, barley wines aren't
always that dark, right it'sdark's dark.
Speaker 1 (04:04):
It smells like a barley wine.
Oh yeah, you can smell thebarrel.
Speaker 3 (04:09):
Kind of sweet Boy.
I'm not getting much barleywine, really.
No, that's really good.
Speaker 1 (04:14):
That does have a different little kind of on the
finish that flavor.
It's kind of a nutty finish onit, but boy, you can taste the
different barrel.
Speaker 2 (04:21):
No, can taste a different barrel.
Oh yeah, most definitely.
Speaker 3 (04:23):
Yeah, and I wonder honestly, they've got three
barrels listed.
Yeah, I'm guessing that theycombine them all.
I don't know.
Speaker 1 (04:29):
You do a whole bunch of them in a vat, Would you
think they'd put a certain onego to the next one?
I don't think so.
Speaker 3 (04:34):
I don't think I'll bet they did X amount of barrels
and then combined them and getit.
Speaker 1 (04:39):
Kind of like some of those Firestone Walkers that
we've had.
They're three different barrelsmixed together.
Speaker 3 (04:45):
Well, that's strong, don't get me wrong.
Speaker 2 (04:47):
It's strong, but it's all a 14%.
Speaker 1 (04:49):
But it is very mellow .
I do get a little bit of almostlike that peppery finish from
the rye.
Yep, you can catch that righton the end.
And you were right, curry, it'sgot a sweetness to it.
It is a sweet.
It's not like Avery sweet, butit's got a sweetness to it.
Speaker 2 (05:03):
No, not overpowering no.
Speaker 3 (05:05):
There's a little bit of fruity, yeah, which I would
expect from a barley wine.
They usually have a little bitof a fruit note to them, yep.
Other than that, it's pretty.
I mean it's not, it's basic.
There's nothing over the top ordifferent.
Speaker 1 (05:19):
It's solid all the way through, but it is good beer
, yeah, I guess a sipper yep, Isay this is one of those that
you buy it to share with yourbuddies.
I don't think I could drink afull, can I wouldn't have
finished this four pack?
No, on my own not in a sittingno right, we might have been
able to try, but yeah, boy,that's.
Speaker 3 (05:36):
I don't mind that.
No, I don't either that'sactually not bad.
It's a little syrupy.
That's my only complaint aboutit.
Is it is.
It feels thicker.
It feels a little thicker, likeone of the meads we had the
other day.
Speaker 1 (05:48):
Yeah, last week that mead, the one with the numbers
and the name, yeah, it wasphysically thicker.
Yes, I know, this one isn't butit tastes like that.
Correct, it's a little syrupy,yep Boy, I don't mind and that's
the high alcohol I mean, I getit yeah, well, brian, do you
want to kind of go first andyeah, for a barley wine that's
(06:08):
really smooth.
Speaker 3 (06:09):
Sometimes the barley wines can get in your nose, you
know.
Um, just like an ipa can get alittle out of hand.
It's very smooth.
Um, the high alcohol you cantaste it, but it's not obnoxious
, it doesn't taste like 14.
If you were to just taste it Iwould have said 10.
So yeah, so yeah, I'm going tosay I'm going to go like a 3.4,
3.3, 3.4.
It's good.
(06:30):
I wish there was a little more.
I'm not going to say stuff, butI wish there was a little more
going on.
I like the nutty finish, or alittle bit of the nutty finish
that you get, and the rye.
For sure.
I give them credit for the ryebecause I don't know if that
mellowed it out or if that'swhat's given it the peppery
nutty finish.
But it's a solid beer.
Speaker 1 (06:48):
It is Kirk.
It's just like when we're atthe beer tasting.
It's zero to five is our rating, by a tenth of a point.
Speaker 2 (06:53):
No, I'm going to echo what Brian said.
It's all of that.
It's kind of heavy, it's sweet,but not too sweet, and I, and I
think I'm going to go with aneven four.
Speaker 1 (07:04):
Dang.
He liked that.
I do.
Nice, I do For myself.
I'm looking forward to the nextone too, just to see if it has
kind of the same characteristicswith being an English barley
wine.
Yeah, because I mean I knowwe've had a lot of barley wines
but I don't know if I've hadmany English barley wines.
So it'll be interesting to see.
It could be a new category, itcould be.
(07:26):
You never know.
What you guys said, I agree 100%.
I mean I pick up kind of thatpeppery rye on the finish.
It is a little sweet.
But boy, I think right off thebat that's a solid beer.
And you know we've had a numberof beers from Humble Forager
and they do go into kind ofthese wild sours and things like
(07:46):
that that are really some ofthem are kind of out there.
And in fact I did have jim andI.
I made jim sit down and we dida canned cocktail kind of thing,
because three cans well, yougot them too when we went to the
grocery store and boy, I don'tknow if you've tasted them, but
those things are sugar in a can.
Oh, those seagram things, oh,but that we had one from this
(08:07):
company and oh, it was not verygood, you know, but this is.
I think this is very good.
Honestly, brian, I'm I'm athree four as well.
I do think it's it's good.
I'm really looking forward tothe next three.
Speaker 3 (08:18):
So I did just do a quick google search here, and ai
is my friend, right?
So the difference between anenglish barley wine and an
american barley wine.
It says english barley winesare typically malt forward with
rich toffee like and dark fruitflavors, which I get all of that
in this yeah it says well,american barley wines emphasize
hop, bitterness and citrus orpine note.
(08:39):
So I think most of them we'vehad before were more of an
American barley wine.
Right Again, they're kind of an.
Ipa style.
Speaker 1 (08:52):
Whereas this one is definitely the rich and the more
in the toffee category.
I thought they were going tosay the difference was the
accent I was going to say that Ican't do a good one, so I could
not do it justice.
Speaker 2 (09:02):
I think they hide that 14%.
Good yeah, it hides it.
Speaker 1 (09:05):
Well, it's very smooth.
I agree 100% with you Because,like you said, I'd have probably
said eight or nine.
Yeah, honestly, because it's,and I know we talk about that a
lot on the podcast, but boybreweries are doing a lot better
with hiding it, but then that'swhat gets you in trouble.
Speaker 3 (09:18):
Yeah, exactly that causes problems down the road.
Yeah, awesome, that was cedar,that was cedar.
Speaker 1 (09:24):
Oops, that was cedar.
So now we have elm Elm, andthis one was again barreled for
33 months, this one conditionedon organic golden figs and
Ecuadorian vanilla beans.
Speaker 3 (09:39):
So we were talking about before, when we first were
reading the box, and I don'tknow that I've ever had a beer
with figs A lot of prunes, a lotof dates, but I don't know that
I've ever had one that was figs.
Speaker 1 (09:51):
The only thing I could think of is maybe around
Christmas time, maybe there wasa Christmas ale Possibly have.
Yeah, but yeah, I think it'sdefinitely on the shorter end of
the ingredients that wenormally see.
Speaker 3 (10:04):
I think Fig Newtons was a kid, but I passed that.
Speaker 1 (10:07):
I'm pretty sure that's not a true representation
of what Figs taste like, don'tknock Fig Newtons Figs Nabisco
is one of my childhood memories.
Speaker 3 (10:14):
Don't get me wrong.
Speaker 1 (10:17):
I'm so upset right now.
You know one thing I do reallyenjoy about this four pack and I
think Kirk you mentionedirk youmentioned it was.
I mean the cans all have thetrees on them.
They're all named after trees.
I mean it's really a cool cooldeal.
Speaker 3 (10:31):
So the interesting thing on this can too I don't
know what it is, but it saysseeds are available.
So I don't know if maybe thiscooperative does stuff with.
Speaker 1 (10:39):
Well, like you can get fruit like the tree, like
you can get an elm tree, or youcan get a, I don't know.
That's kind of wild, becausemost cities cut down all the elm
trees.
Speaker 3 (10:49):
Because they all have the disease, so I'm expecting
this to be just as dark, ofwhich it is so it'll be
interesting to see it with figand the vanilla bean.
Speaker 1 (11:00):
This one has a darker head on it.
Speaker 2 (11:01):
It does.
Speaker 1 (11:02):
Oh yeah, that's more of like the kind of that tan you
know.
Speaker 2 (11:06):
First one did too, but not as dark as this one.
Speaker 1 (11:08):
Right the aroma is slightly less sweet.
Slightly less sweet.
That's smoother.
That's got a whole differentflavor to it.
Speaker 3 (11:18):
Wow, that's a good one that's significantly
smoother.
Apparently, I like figs.
That's a good one that'ssignificantly smoother.
Apparently, I like figs.
That's surprising.
I expected it to be more likethe other one but, you couldn't
put these two together and thinkthey're the same beer.
Speaker 1 (11:35):
No way.
That was one thing I wasworried about is are they going
to all taste the same?
Speaker 2 (11:40):
That's what I thought too, but no, this has a total
different taste.
Speaker 1 (11:43):
This is not bad.
Speaker 2 (11:44):
It is sweet though.
Speaker 1 (11:46):
Yeah, it's still sweet.
It's on the sweet side.
I'm sure they've got to do thatto cover up some of the alcohol
when they said malt forward andtoffee as opposed to hops and
citra and whatever.
Speaker 3 (11:57):
It makes complete sense.
Now, these are definitely asweeter candy-ish up front.
Speaker 1 (12:03):
Yeah, yeah that is smooth beer right there, I'm
trying to.
I am getting, like you said,the fig.
I'm trying to see the vanilla.
Speaker 3 (12:11):
I think the vanilla just moves it out.
Speaker 2 (12:15):
It does Right.
The aftertaste is vanilla.
Speaker 3 (12:18):
And Ecuadorian vanilla beans.
We always see that inMadagascar isn't it?
Speaker 1 (12:22):
Yeah, that one we see .
Yeah, so beans, we always seeone at Madagascar, isn't it that
one we see?
So, yeah, that's good, this issmoother than the other one even
.
Speaker 3 (12:29):
Oh, I'd agree with you, and believe it or not, this
one, I almost feel like thiswould have be a decent one.
Colder Sure, where a lot ofthem we talk about temperature
matters and to get the fullnotes of the beer it needs to be
warmer.
I think this one would be stillgood.
Cold, I think so too.
I happen to have a four-pack, Ibelieve, at home.
Speaker 1 (12:47):
I might have to try that.
We may have to reconveneanother day.
Part two yeah, just to see ifwe were correct in our thinking.
Yeah, Kirk what do you thinkand what kind of score would you
give this one?
Speaker 2 (13:03):
I guess I got to go with a 4-1.
I like it better than my 4.
Speaker 1 (13:07):
There you go.
Yeah, this is so.
Speaker 2 (13:09):
I'm going to have to beat it.
There you go.
Speaker 1 (13:12):
I agree with you as far as I like this one better.
The first one was very good,but it uh, I don't know.
This one just overall is alittle bit smoother, a little
bit not quite as sweet, but it'sstill.
It's still sweet, but it's yeah.
Uh, I'm gonna go like a three,six on this one and it's.
It's interesting because, likeyou said, between the two I this
(13:32):
would be my number one of thesetwo compared to barley wines
together.
Yeah, who knew elmm?
Speaker 3 (13:38):
Right, I was going to say 3.7.
This is significantly smootherthan the other one, which is
kind of hard because the otherone is a really good beer.
I'm glad I know the differencebetween an English barley wine
and that was an interesting factthat I didn't know.
Yeah, super smooth up front, Ithink.
The vanilla is just a littlebit of the middle.
(13:58):
The figs again, I guess I likefigs.
The fig stands out.
Speaker 1 (14:01):
I can definitely taste it.
Speaker 3 (14:02):
Yeah, but it's so smooth, so smooth.
And again, being that smooth,I'm like, well, probably a cold
one would be good.
Speaker 2 (14:11):
Yeah.
Speaker 3 (14:12):
In fact we can throw it in the fridge and then try a
little at the end of the oh yeah, I just happen to have a fridge
here.
Try a little at the end of theoh yeah, I just happen to have a
fridge here, yeah, so we'llthrow it in the fridge and we'll
try it cold, you know when itcomes out.
All right, we'll set that there.
Speaker 1 (14:26):
Solid, solid beer A little bit in there.
Speaker 2 (14:28):
I'll put that in there too.
We'll try them both.
Speaker 1 (14:29):
This is very scientific.
What we're doing, that'sexactly right.
So we have not just, you know,for fun.
We take this stuff serious andfor fun.
This is I'm impressed.
I'm impressed, I'm hoping thesestouts too.
I really wish they would havelike these beers at between the
bluffs when they're there,because they always have like
(14:51):
the sour and these weird thingsthey had a strange, ale this
time yeah yeah, but boy, this is, this is pretty good.
Now did you say, brian, when youlooked on it, that it was?
Was it bottled?
It's the Brewing Project,brewed and bottled by the
Brewing Club, by the BrewingClub.
Speaker 3 (15:08):
But it's a Brewed and canned by the Brewing Project
in Eau Claire.
Speaker 1 (15:12):
But this is a collaboration can.
It's a collaboration beer, butit's with Fairstate Brewing and
Humble Forager.
Speaker 2 (15:18):
Is this going to be available all the time, or what?
I don't know?
Speaker 1 (15:21):
This is like their fifth anniversary limited series
so this one says alright, soyou were looking at.
Speaker 3 (15:29):
So this is different.
You were looking at the oak.
This is Fair State Brewing andHumble.
I'm looking at Ash no jokes.
Speaker 2 (15:37):
And this is the brewing target.
Speaker 3 (15:40):
The brewing project and.
Humble, so we've got to look atthe other ones as well.
Speaker 1 (15:44):
This is Forager, brewing and Humble Forager.
Okay.
Speaker 3 (15:49):
And then two.
Speaker 1 (15:51):
Oh, that was Elm Cedar, was what is that oh?
Speaker 3 (15:58):
Barrels.
This is Barrel Theory theory,beer company.
So there's four different ones.
Speaker 1 (16:03):
Yeah, so they did.
They're all collaborations witha different brewery.
Speaker 3 (16:07):
So humber forger, and then another and then another
one.
So cedar would have been thisuh, barrel theory beer company.
Okay, and they are.
I don't know if it's.
I mean, this is micro printingI was gonna say st paul, oh,
minnesota.
Well, there you go.
What do you know it's?
I mean, this is micro printing.
I was going to say St Paul, oh,minnesota.
Well, there you go.
Well, what do you know?
It's close to me, yeah.
Speaker 2 (16:25):
We may have to find out where they're at Field trip.
Speaker 3 (16:28):
So then the other, and then the other one was what
it was Humble, forager, andForager Humble Forager and.
Forager and Forager and Humble.
Forager is our favorite ofthose two, but both are
fantastic beers.
And I'm curious, there's a QRcode.
Oh yeah, on the back of all ofthese.
We should.
This one says Oak.
This one says Ash.
Again, be careful when you'reGoogling Ash A-S-H.
(16:53):
This is a family-friendlyprogram.
Speaker 1 (16:55):
Yes.
Speaker 2 (16:56):
Yes.
Speaker 3 (16:56):
I'm 21 and older.
Speaker 1 (16:57):
All right, well, which we have to give our
disclaimer yeah, I think at thispoint.
Speaker 3 (17:00):
Which one.
Speaker 1 (17:01):
Do we want to do next ?
I?
Speaker 3 (17:01):
think we still got to go alphabetical.
We did it last time, so at thispoint we're going to go with
the ash.
Okay, and this one isconditioned.
This is a 29-month barrel timeBarrel double American stout or
American double stout, sorry,conditioned on Wisconsin maple
syrup, madagascar vanilla beansand Mexican, chinese and Sri
(17:22):
Lankan cinnamon.
Speaker 2 (17:24):
Whoa.
Speaker 3 (17:25):
Cinnamon cinnamon, so this is interesting.
Speaker 1 (17:29):
I am really interested in this one to see if
it's maple syrupy or is it?
Speaker 3 (17:35):
We shall see.
We might want to rinse.
We have two different types inthere.
Oh yeah, I'm want to rinse.
We have two different types ofbeer.
Speaker 1 (17:39):
Oh yeah, rinse my cup cup out.
Yeah, good thinking, I don'twant any more.
Speaker 3 (17:41):
I don't want any barley one in my style.
That would be a faux pas.
Yeah, that's like moose, gooseand goose juice, which I can't
even say.
All right, so we're gonna crackthis ash.
Speaker 1 (17:53):
When we did that last week kirk with a couple of
those, uh means that we did.
We're pretty sure the water wasat least three percent yeah abv
.
Speaker 3 (18:00):
Yeah, all right, so I just cracked this can, and this
is absolutely oh my gosh,that's motor oil dark.
No, I did not used motor oildark yeah, this is, wow, this is
, this is diesel that's so veryso dark it's almost blue.
Speaker 1 (18:18):
Yeah, that's right.
Dark, it's almost blue.
Yeah, that's right.
You know it's like wow, oh,look at that.
Speaker 2 (18:23):
Wow.
Speaker 3 (18:24):
That is maybe the darkest beer I've poured in
years.
Speaker 2 (18:27):
That is wild, and it smells wonderful yeah.
Speaker 3 (18:31):
I did spill a little bit.
I've got to make sure.
Speaker 1 (18:33):
Yeah, that's going to stain the bar.
A hundred percent, I think youcan stain your deck yeah I think
so.
Oh, that's good.
Oh, it's smoother than Ithought it was going to be way
smoother.
I thought it was going to bekind of harsh, the maple, maple
flavor I get cinnamon it's notheavy.
It's not heavy you know, butboy, that's, it's the mouth feel
(18:53):
a little thick you know what Imean as far, but in a good way,
no, wow.
Speaker 3 (18:59):
I was worried.
I was worried on the cinnamonthat I got it right away and
then it left.
Yeah, it doesn't hang on.
That is a super smooth stout.
Yes, it is.
Now I am a little disappointedout of the gate because I like
stouts because of the bitter.
Yeah, right, there's not there.
Right To me this is it's a highoctane beer but a double stout.
(19:20):
It should have that bitter toit.
Yeah, it's not there.
I'm sure it's covered up by sixother things, but Right, it's
just.
Speaker 1 (19:26):
You know, the Sri Lankan cinnamon probably covers
it up.
I'm sure it was the.
Speaker 3 (19:29):
Mexican or the Chinese or the Sri Lankan or no,
but this is super smooth.
All those big words, yeah, andit's in cursive so I can't read
it.
Speaker 1 (19:39):
Yeah, exactly.
Speaker 3 (19:41):
Or write it.
That too, that is super smooth.
Speaker 2 (19:45):
I honestly thought this was going to be harsher
flake, I mean, as far as justwhen it came out, the can, I
thought, for sure, oh boy, it'sgoing to be.
Speaker 1 (19:52):
Ladies and gentlemen, you, this is smooth.
We We've seen a lot of stoutsbetween the three of us, a lot
of stouts, and this is every bitas dark as anyone we've ever
had.
They're as dark as themicrophones we're speaking into.
Speaker 3 (20:04):
Oh man, it is something.
The cinnamon does linger alittle bit.
The vanilla is there.
Everything that's advertised onthe can is there in spades.
It is super smooth and again,this is probably even from an
ABV standpoint noticing.
You know it's more than 10%,but it's still pretty smooth.
(20:24):
You know Another one that mightbe okay.
Cold again when they're thissmooth.
Speaker 1 (20:29):
Yeah, there's some in there.
We can add it to the fridge fora little bit We've got to go
back through them.
Speaker 2 (20:34):
It's almost like a dessert thing.
You know, they're all very.
Speaker 3 (20:37):
So, Mike, what do you think?
Speaker 1 (20:39):
You're up first on this one.
Yeah, I do like it.
Like I said, the one thing is Idon't get a lot of that maple.
I thought it was going to bemore maple syrup kind of flavor
up front, but I get all thatvanilla or the cinnamon I mean I
do and it's not like fireballcinnamon, it's very well kind of
hidden, you know what?
I mean it works well with whatit is.
Very good beer Boy.
(21:00):
I'm pushing Honestly right now.
I'm going to four on that one.
I think that is really good.
Speaker 3 (21:05):
I'm 100% with you on the vanilla and the cinnamon.
I expected more cinnamon when Ifirst tasted it.
We've had so many of these thathave that really good kind of
chocolatey flavor with thevanilla and stuff in there, I
was waiting for a pepper.
I thought, oh, maybe they snucka pepper in there.
That's not true.
The maple is very faint.
(21:26):
I think that's why it justfeels thicker when you drink it.
I am a little disappointed inthe bitterness.
A stout should have somebitterness to it and I know that
they cover a lot of that whenthey push.
But we've had beers from Surly,we've had beers from trying to
think of some other reallyhigh-volume stouts, but like
darkness, darkness, you get thebitterness from surly every year
(21:48):
in the darkness and the highABV and all that, so you can put
it in there.
I think they laid off of alittle bit.
So I'm going to write it at athree, nine, a four.
If I'm going to have a stout,especially a double stout should
have that good, dry bitternessto it and I'm sure they just
covered it up with the otherfantastic ingredients that are
in there.
But I can't go for it becauseit's a stout and I like to have
(22:09):
that bitterness.
Speaker 1 (22:09):
Kirk, how's your ash?
Speaker 2 (22:11):
Yeah, my ash was good , but anyway no, with the stouts
you always want that littlebitterness, and that's what we
all love.
But you know what?
The Founders is another goodImperial stout that we all like
and enjoy.
But this is very smooth and thecinnamon and the vanilla rings
right there and I think I'mgoing to go with 4-1, again 4-1.
Speaker 3 (22:33):
Yeah, we're all kind of in the same category.
Speaker 1 (22:35):
Yeah.
Speaker 3 (22:36):
I'm just being overly critical because I like the
bitterness.
Speaker 1 (22:39):
He's just being a pain in the ass.
What would be?
Speaker 3 (22:44):
interesting too and we've talked about it in other
podcasts is what is the IBUs?
Oh yeah, they're not on there.
No, not that I saw.
So a stout should have a higherIBU than a barley wine per se.
It's hard to say, actually, andnow that I just had my last sip
, I'm sitting here, I'm going torinse my glass in a minute and
possibly put a new filter in mycar.
(23:08):
That cinnamon you can tell thatthere's a bunch of cinnamon and
there's some other stuff goingon with the vanilla, and it's a
great beer.
If you'd have told me it wasjust a stout, you could have
told me it was a porter and itprobably would have tasted the
same.
But that's a fantastic beer.
So far, three for three man.
Speaker 1 (23:22):
I'll tell you we still got one to go, but I hope
they do this again.
Speaker 3 (23:29):
I could do it every year.
Speaker 1 (23:29):
I'd buy a four-pack every year, absolutely, because,
boy, they have not disappointed.
Speaker 2 (23:33):
It would be interesting if you brought this
to one of our actual beertastings Beer tasting.
What would everybody thinkabout?
Speaker 1 (23:39):
it Well we thought about it.
Yeah.
Speaker 3 (23:41):
We both had one and we both talked about it and we
said we'd save it for a podcast.
Speaker 1 (23:49):
Well, I'll tell you what.
What's also great about what weshould do is Is Tom still here?
Speaker 2 (23:53):
Yes, he is.
Speaker 1 (23:53):
We probably should have him up to try them when we
Well, we couldn't Just you knownot that we want his opinion.
Speaker 3 (24:03):
He is a father-in-law .
Speaker 1 (24:04):
Yeah, yeah.
Speaker 3 (24:06):
What I think is great about this too, when they do
these collaborations, is HumbleForger.
We've had a bunch of theirbeers, but I had no idea that St
Paul Brewery was there, no, andso these other ones.
It gets their name out thereand maybe they're not great at
barrel but they're good withthese guys.
Maybe they have some otherstuff the Brewing Project.
I brought one what when?
Recently?
Carrot cake, ale yeah, and itwas weird and it was good, it
(24:27):
was sweet and strange, and thoseare the kinds of ones until you
see the name on something likethis.
Well, maybe I'll branch out.
Oh look, they're in my townthat kind of thing.
Speaker 1 (24:36):
So it's fantastic that they work together to get
their names out there yeah, andthat's why we always say if
you're anywhere near a craftbrewery, stop in.
Yeah, you know, support local,because you know you spend your
money there.
It stays there.
That's the thing I really enjoy.
And man, how many times haveall three of us went someplace
we never even heard of beforeand all of a sudden, you're like
man, they got good stuff, youknow.
Speaker 3 (24:56):
Or food, or whatever right, yes, or you get those
rare ones when they have greatbeer and great food.
That is totally true.
Speaker 1 (25:03):
Dang, you know.
Well, all you know well allright, guys, we got one to go.
Yep, so this one's oak boom,yep, that was his phone.
Speaker 3 (25:13):
That was his phone sorry, uh, so this one is a
collaboration as well.
Speaker 1 (25:17):
This is a fair state brewing cooperative sorry, you
have to read in a circle, it'shard and it's micro print and
humble forager, this one Oak, itis 29 months and Buffalo Trace,
heaven Hill, and Will it Rye?
Speaker 3 (25:31):
So we have another rye one.
No additional information onhere at all.
So if I were going to take aguess, we're going to have,
hopefully, a stout, a doublestout and just a plain
barrel-aged double stout.
Okay, which?
God bless them.
We like double stouts, we likebarrel-aged.
Yep, we like double stouts, welike frail-aged.
I have a feeling it won't bequite as thick as the last one,
but it is just as dark.
Speaker 1 (25:52):
Possibly even darker.
I think this one you might havechanged the oil, or maybe the
oil went a little bit longer.
Speaker 3 (25:59):
I was going to say this is not full synthetic.
No, Boy, those last two arealmost like 80, 90.
Speaker 1 (26:08):
Well, you remember what company was More gear oil
than that.
What company was it?
Brian, I know you brought itfor one of the tastings Old
English oil.
Speaker 3 (26:12):
It was called.
I thought it was like usedmotor oil, used oil, yeah, used
engine oil.
Remember that one?
Yeah, yeah, yeah, it's the samebrewery that does Old Speckled
Hint.
Yes, it's very reminiscent Oldengine oil.
I think it was called.
Speaker 2 (26:31):
This one's a little bitter.
Speaker 3 (26:32):
Yeah, I like it, this one's got the stout.
Speaker 1 (26:36):
This one is what you were looking for in the last one
.
I think this one has that.
Speaker 3 (26:40):
It's almost like they took the base and they added to
it.
In the one we just had before,right, and I forget where it was
, it was modest brewing.
I think we had the four-pack,where the first one was great
and the other one was like eh,oh, yes, like they took a
fantastic base and they added toit this has got the bitterness
Just a little bit, because it's14%.
(27:00):
You have to feed the yeast.
Speaker 1 (27:01):
I will say that first taste it kind of warmed you a
little bit Right.
It kind of warmed you a littlebit Right here Going down the
gullet a little bit, and I doget the little bit of bark from
the rye at the end.
So this one and that Englishbarley wine were aged in the
same three barrels, or, you know, the same whatever.
Yeah, however they're doing it?
Speaker 3 (27:18):
Yeah, however, they're doing it, mad scientists
they are.
Speaker 2 (27:20):
They are.
That is a fantastic style.
Speaker 3 (27:24):
Because now I got the dry finish, I get the, I get
the.
That is a fantastic style, yeah.
Speaker 1 (27:27):
Like I said, this is everything you were looking for,
yep.
And if you'd?
Speaker 3 (27:31):
added the cinnamon on there, I might've my head
might've exploded, I'm not sure.
Speaker 1 (27:36):
That would have been a tough one to explain.
I was going to say you're goingto have to talk to the wife on
that one.
We'd have had to rock, but itwas the color of a stout.
We're not sure what happened hetook a drink and his head
exploded.
We don't know.
Speaker 3 (27:50):
No, this is that is a fantastic stout.
It's a high octane one, but itis a fantastic stout and you
can't.
This is a double stout.
The beauty of I think thebeauty of this is is the stout
doesn't come until well afteryou're done swallowing.
Yes, right, like I just took asip and now I'm getting the
stout, the bitterness, if youthink of the original stout
(28:11):
Guinness, right, always that dry, always that stout bitterness.
Speaker 1 (28:16):
Yep, I agree with you guys.
It's again humble forager Dothis every year.
Speaker 3 (28:21):
I'm telling you bravo , we're going to buy it every
year.
All four of these are fantasticbeers.
Speaker 1 (28:26):
Fantastic beers.
And again, like I said before,I love the whole.
Speaker 2 (28:29):
I think I'd fight through the aisle just to get
that beer Right.
Speaker 1 (28:32):
And I really enjoy the.
Can you know how it's namedafter trees?
I mean just all this stuff.
It's really a cool.
I guess it's because we're inthe Northwoods, but yeah, maybe.
Still it's really a cool deal.
Speaker 3 (28:50):
So well, brian, I guess.
A cool deal.
So well, brian, I guess you.
Uh, yeah, start us off on thescore on this one.
I love the bitterness.
It's a stout.
They're true to the name, right, the last one's a great beer,
but I just missed that littlebit of bitterness bite.
This has got it.
You can get the little bit ofrye.
You know it's barrel age,nobody cares.
It's why you bought it.
You know this is everything inspades that a double stout
should be.
I gotta go.
I'm probably gonna do a fourone on this.
Okay, it is a really, reallygood double stout.
(29:11):
Nice, and I'm looking forwardto the one that's still in my
fridge, cool and uh, kirk, whatdo you think?
Speaker 2 (29:17):
uh, yeah, uh, then again.
Uh, we all, like the stouts andyes, this didn't uh fail, stood
right up there and I'm gonna gofour, three, but then again,
this whole package was well done.
I'm glad I got to sit in onthis one and thank you, yeah no
problem, man.
Speaker 1 (29:33):
Yeah, I, I agree with you guys, this is, this is good
.
I I do kind of like thecinnamon one just a tick better,
but I'll, I'm just gonna go afour as well.
I know jim hates ties.
I'm going to go a four on thisone as well because this, when
it comes down to like a what youthink of as a Imperial Sorter
(29:54):
Double Stone, I mean this checksall the boxes, you know, and it
has that little bit ofbitterness and it's got
everything you're expecting.
You know where.
The other one, cinnamon, kindof threw it a little bit, but
boy, really good.
Speaker 3 (30:07):
Well, the other one too.
It's almost as if they weredifferent categories.
I mean, they're both barrelaged but both of them are
fantastic.
But it's almost like it was adifferent category of beer,
because nothing, none of thebitterness was there, and I'm
sure that's ingredients that didthat.
But, man, bravo for all ofthese all four of these, you
(30:28):
know.
Speaker 1 (30:28):
one thing I would love to know is, when they do a
collaboration like this, whatdoes each brewery bring right?
You know what I mean?
What?
What is humble foragers part?
What?
Speaker 2 (30:34):
is each of these other?
Speaker 3 (30:35):
companies what is?
Speaker 1 (30:36):
it that they they bring to the mix and I've never
found that out you know what Imean, is it?
One has a recipe, one hasingredients, or is it?
They just get together and say,hey, we're gonna do a stout,
what stout?
What should we do?
You know what I mean?
And that could be it, and theyjust brainstorm together.
Speaker 3 (30:49):
Hey, I got a barrel of this stuff.
Will this work with that stuff?
Sure, let's do it.
You know what I mean it couldbe.
Speaker 1 (30:54):
You never know, but that's an interesting thing.
Speaker 3 (30:57):
But, boy, because we've had some really not that
good of collaborations, allright, Speaking of
collaborations, we've got to goback to the fridge and we're
going to try is it the cedar orthe?
Oh, I've got to clear my glasshere from the motor oil, and we
laughed, listeners, that we didour mead stuff At least a two.
(31:17):
Yeah, we did our meads last weekand we rinsed the meads out and
we figured that it was probably3 ABV and 3% in the water.
Was it the elm?
It's the Elm, it's the one thatwe wanted to try.
Colder.
Speaker 1 (31:31):
Yep, and that's starting to get a little bit
colder.
Speaker 3 (31:33):
And again, this is scientifically monitored in my
mini fridge behind the bar.
Thank you, Frigidaire.
Speaker 1 (31:38):
All right, so this one.
Speaker 3 (31:39):
Boy, I got pretty good at that.
Speaker 1 (31:41):
Yeah, it feels it's colder.
Speaker 2 (31:43):
It is colder.
Speaker 3 (31:43):
Oh yeah.
Speaker 2 (31:48):
Yep, still, oh yeah.
Yeah, it's still good.
It's even almost smoother.
That's good, that's really good.
Yeah, this goes down.
Speaker 1 (31:51):
Dang it now, we're gonna have to try the other ones
that are in the fridge.
Speaker 3 (31:52):
I better put oak back in the fridge for a minute, you
can imagine how many trees wehave in a refrigerator.
Speaker 1 (31:58):
Who knew, yeah, that you were right on that, that's
good cool even cooler it's.
It's very good actually that'ssmoother that one.
Speaker 3 (32:05):
Uh, is this the one I just did?
Yes, this is the elm and thisis the one that has the figs and
the vanilla, and you can get alittle more fruit from it.
It's a little colder, a littlemore figgy getting figgy with it
um, yeah, no it.
You get a little bit more fruitflavor with it, cooler, which I
didn't.
I mean, I'm no scientist, I'mnot a mad scientist or anything,
but I just thought, well, maybeit'd be better, cooler or not
(32:27):
better, but different.
Speaker 2 (32:28):
And it's a little different.
Speaker 1 (32:29):
It's a little different.
Speaker 2 (32:29):
I may be mad, but not a scientist.
Speaker 1 (32:31):
I may be mad, but not a scientist.
Speaker 3 (32:34):
There is a line that was, that's a t-shirt.
Yes, trademarked.
Speaker 1 (32:38):
Trademarked.
We'll see Awesome.
Well, hey guys, thank you somuch for being a part of it.
I knew I could twist Brian'sarm to do another one.
Kirk, I figured we wouldn'thave to twist your arm quite so
much that you'd be willing tosit in, and it was rough.
Speaker 3 (32:56):
We thought about breaking the seltzers out, but
we decided not to yeah.
Didn't need to yeah no.
Speaker 1 (33:01):
So yeah, they were good Humble forager way to go.
I mean, this four-pack wasreally good Do it again, but
don't advertise it Exactly.
That's all we got andnorthwoodsbeerguy at gmailcom.
We'd be glad to be testers,absolutely.
Speaker 3 (33:17):
Subjects we like to be test subjects yes, yes.
Speaker 1 (33:20):
We'll tell you if it's good or bad.
So awesome.
Well, hey guys, thank you somuch for being a part of it.
Ladies and gentlemen, thanksfor coming along on this Humble
Forger Collaboration DayAbsolutely, and we learned a lot
about elm and cedar and oak.
And what was the other one?
Elm cedar oak Ash.
Speaker 3 (33:38):
How did I forget?
Speaker 2 (33:39):
ash.
Speaker 1 (33:39):
Jeez.
Speaker 3 (33:40):
It's hard to get a piece of ash.
Speaker 2 (33:43):
Drink, safe everybody .
Speaker 1 (33:44):
Yeah, there you go.
So, like we always say, we hopeyour campfire is always warm
and the beer is always cold.
See ya.
Thank you for listening to theNorthwoods Beer Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
(34:05):
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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