Ep 126 - High-Octane Barrel-Aged Masterpieces: A Journey Through 10-15% Beers - The Northwoods Beer Guy Podcast

Episode Transcript
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Speaker 1 (00:23):
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 I am once again
joined by Jim.
Hey, buddy, how you doing.

Speaker 2 (00:40):
Doing good sir.
How about yourself Enjoyinglife?
Every day's a new adventure.
There you go, doing good sir.
How?

Speaker 1 (00:44):
about yourself, Enjoying life.
Every day's a new adventure.
There you go.
Well, hey, you know, last weekwe did some easy drinking, you
know up to 6% beers.
If you remember, Almost gotscared, Almost got scared.
Well, this week we decided toup the ante just a little bit.
Uh-oh, what do you mean?
Up the ante the ABV just alittle bit?

Speaker 2 (01:01):
Oh, Just a wee wee little bit, wee bit, so what?
Are we do you know what we'restarting at for ABV.

Speaker 1 (01:08):
I think it's.
What is it?
Is it 10% at first, Possibly,yeah, yeah.

Speaker 2 (01:13):
Whoa.
I think, and then we go up to15 and a half.

Speaker 1 (01:18):
Well, you know, yeah, so we're just stepping it up,
just a skosh, so these arealmost double everything we had
last week.
Yeah.

Speaker 2 (01:28):
Oh.

Speaker 1 (01:29):
Yeah, so you know, wow, it's going to be similar
but different, so these are notlike.
I am betting that.

Speaker 2 (01:35):
Summertime.

Speaker 1 (01:36):
Most of these are going to be on the little bit
darker side.

Speaker 2 (01:39):
You're thinking, I'm thinking All right.
Well, that's a good sign for us.

Speaker 1 (01:43):
I cannot confirm that , but I'm thinking All right.

Speaker 2 (01:48):
Well, that's a good sign.
We like that.
Yeah, so we have eight.
We're not scared, no.

Speaker 1 (01:52):
We have eight beers.
Eight, I'm not sure why we dothis to ourselves.
Eight, we have eight.
We have one, two, three, four,five different breweries, so we
do have four beers from the samebrewery which is fine because
we've actually been there.

Speaker 2 (02:07):
We can say that remember Kudos?

Speaker 1 (02:09):
Yes, we have been to this brewery and they were very
good, so we are.
Yeah, this is going to beinteresting.
It'll be slightly differentthan last week.

Speaker 2 (02:17):
Oh and to be not to be different, but we do have a
couple of questions for you too.

Speaker 1 (02:21):
All right, nice, since you did such a good job
last week, you actually got.
Hey, I almost rocked.

Speaker 2 (02:25):
I got Jimmy Carter last week you did, you got Jimmy
Carter.

Speaker 1 (02:29):
And half of the Colorado and California.

Speaker 2 (02:32):
Yeah, see, so you did .
You are getting better.

Speaker 1 (02:35):
Yeah.
So now you're going to give metough questions because you
don't like that, do you?

Speaker 2 (02:39):
Well, we're going to test you.
Oh, okay, we're going to makesure that you don't walk away
with any easy ones anymore.

Speaker 1 (02:45):
I appreciate that, all right.
Well, hey, we might as well getour thinkers thinking.

Speaker 2 (02:49):
like I said last, year, or drinkers drinking or
drink.
Well, yeah, that too.

Speaker 1 (02:53):
Oh, now, last week, remember, we had two beers that
were in bottles.
Okay, this week, out of eightbeers, we have one.
Ooh, we have seven bottles.
Seven bottles, yeah, all right,A little different.
So the first one that we havethis week is by Southern Tier,
which we've had a number oftheir beers.
Yep, they're very good, usuallyvery good, and this is their

(03:14):
Creme Brulee Imperial Stout Nice.

Speaker 2 (03:17):
And this one is a 10% .
I think it says 55 IBUs.
Oh, really, I don't know why.
Wow, I think it says 55 IBUs,oh really I don't know why Wow.
It says rich and creamy vanillacustard swirls together with
notes of sweet caramel, blackmalt and milk sugar to create a
deliciously balanced and smoothtreat.

Speaker 1 (03:38):
Now, have you ever had creme brulee before?

Speaker 2 (03:40):
If it is, I may not have called it that I have you
have.

Speaker 1 (03:44):
Yeah, it's like a vanilla custard.
But then Is your pinky out.
Well, no, not yet.
No, when you ate your head tocreme brulee.

Speaker 2 (03:51):
I can neither confirm nor deny that's a fancy food.

Speaker 1 (03:53):
Yes, but then they pour like.
At the one place we went tothey poured like the high octane
rum on it and you light it onfire and then it caramelizes the
top of the.

Speaker 2 (04:02):
Really.
Yeah, it's very good, but ifyou don't want to burn the rum,
then it takes all the alcoholout of the rum.

Speaker 1 (04:08):
Well, if you don't, then you're like whew.
I can't already eat thisbecause that rum, you know, it's
like 151 or whatever.
Oh really, oh yeah.

Speaker 2 (04:14):
I thought you maybe wanted like no, you let her, you
let her burn crystallized cruston it.
All right.

Speaker 1 (04:22):
Well, I did not know that so Southern Tier Creme
Brulee.
Ooh, that's got a little aroma,some aroma.
Definitely dark.

Speaker 2 (04:29):
Very dark.
You can't see through it.
You can't see through it.
I can't see you across thetable.

Speaker 1 (04:33):
No, there's a lot of flavor in there.
It does have a sweeter, asweetness to it.
Yeah, very much so.

Speaker 2 (04:38):
What I don't know.

Speaker 1 (04:40):
I don't know, it was kind of a weird.
I'm not going to lie, it was alittle bit of a weird start to
it.

Speaker 2 (04:45):
I don't know what that is.
It's not a bad, but it's justlike a different flavor that I
don't think I've had.

Speaker 1 (04:49):
Is that the?

Speaker 2 (04:49):
caramelized stuff that you were talking about.

Speaker 1 (04:51):
Well, honestly it could be, because you know that
caramelized top it does have alittle bit of a burnt flavor on
it.

Speaker 2 (05:01):
So it could be that, but it did catch me off guard a
little bit too, so I was likewhoa wait a second, there is
something there.

Speaker 1 (05:08):
Yeah, there's flavor.
There's flavor.

Speaker 2 (05:10):
Yes, we definitely have flavor and it's an Imperial
Stout.

Speaker 1 (05:14):
Imperial Stout 10%.

Speaker 2 (05:15):
It doesn't taste like 10% it does not say it's barrel
aged, so it's not.

Speaker 1 (05:19):
No, it doesn't say on the bottle anywhere that it's
barrel aged.

Speaker 2 (05:22):
I just don't know what that very first initial
flavor Other than that it's likesmooth, really good finish, no
bad aftertaste.
It's just that.

Speaker 1 (05:32):
I hate to say it, but the more I drink this, that
initial flavor is getting alittle bit off-putting.
Yes, honestly, I hate to say it.

Speaker 2 (05:39):
I don't know what that is.
Is it black malt?
I don't know.

Speaker 1 (05:44):
It's yeah, I don't know how to even describe that I
mean the aftertaste.
It's a little sweeter and Icould say, okay, yeah, it could
have a creme brulee flavor too,but that initial is kind of like
.

Speaker 2 (05:56):
So what's good or interesting is we do have
another one to compare itagainst.

Speaker 1 (06:00):
We do have another one later on to compare it.
So that could be, and we mayhave to go back to this one just
to take a little sip of thatand take a sip of this other one
, see how they compare.
Let's see what happens andyou're first on the scoreboard
too.
Boy dude, I am.
Yeah.
That initial is still just kindof 10%.
Doesn't drink like a 10%er.
Nope, I hate to say this, butI'm going to go because of that

(06:21):
initial taste.
I'm going like a 2.3.
Wow, just because that I couldsee where that could be off.
Putting, that first flavor youget is that I don't know what it
is, I don't even know how todescribe it, and I hate to say
that because I like SouthernTears stuff.
They've had a lot of reallygood ones, but this one, that
initial flavor, is just a littlebit off for me.

Speaker 2 (06:41):
Yeah, I am struggling too to come up with ways to
describe it, because I mean, byand large, it's not bad.
It is 10%.
It's just that very firstinitial flavor.
That's where you know it like.

Speaker 1 (06:55):
It's almost got a medicinal flavor to it.
It like spikes out.

Speaker 2 (06:57):
I don't know from everything else, I guess I think
I'm going to have to stick withyou there on a 2.3.

Speaker 1 (07:03):
That's probably the lowest 10%er we've ever done,
yeah.

Speaker 2 (07:06):
You know, it's just, I would not recommend this one
to somebody who's not triedImperial Stokes.
Do not try this one.
Maybe first, maybe second youcan have it.

Speaker 1 (07:14):
But maybe not first.
Yeah, it's just that initialflavor.
I don't know what it is, butit's kind of off-put, just I
don't know.

Speaker 2 (07:23):
All right, all right.
So then let's get intosomething.
All right, give me a questionto take my mind off of that
flavor All right, so tell mewhere the term rule of thumb
originates, as it relates tocraft beer.
Rule of thumb Like this FromFonzie.
Where it originates from.

Speaker 1 (07:45):
Yeah Geez don't.
I have no idea from when theythey put their thumb in it to
see if it was warm.
Yet you're close.

Speaker 2 (07:54):
You are close okay, they would stick their thumb
into the mix to see when thetemperature was right for adding
the yeast.
Oh, that's close.

Speaker 1 (08:03):
Yeah, minus 500, oh well that's not bad, that was
close.
That close it.
Yeah, minus 500 for that.
Oh well, that's not bad, thatwas close, though that was close
.
It would have been minus 1,000if I wouldn't have been that
close, right.

Speaker 2 (08:12):
I'm catching on to you now.
See, you're getting better andbetter.
You must be sneaking a peek atmine.

Speaker 1 (08:16):
I got to try and find out.

Speaker 2 (08:17):
Yeah, get your pages before we do this.
All right, so what is next then?

Speaker 1 (08:21):
Well, now the next one, Jim is.
I have no idea how it's goingto be.
I bought this at the beer shopand this is from.
Hinterland.
Yep, we've had a number ofbeers from Hinterland, which is
in Green Bay.
Green Bay, wisconsin.
This is their Grand Crew 22.
This is a kettle sour barrelaged cherry Belgian ale.

(08:46):
That's a lot of words.
That's a lot of words and it's10.1% ABV and 25 IBUs.

Speaker 2 (08:55):
And all I got was we dug deep for our 22nd
anniversary beer, combining our2015 bourbon barrel aged Grand
Cru with a young ooh boylactobacillus.
That's what makes beer sourOkay, kettle sour.
Then added a wonderful kick ofWisconsin Montmorency cherries,

(09:17):
is that?

Speaker 1 (09:18):
right, montmorency.
Yeah, I don't know what that is.
Oh, okay, some kind of cherries, bourbon barrel aged though.

Speaker 2 (09:24):
Right.
I don't know what type ofbourbon barrel, but the cherries
are also from Door County.

Speaker 1 (09:27):
Okay.

Speaker 2 (09:28):
So this has got a weird color Almost, is it?

Speaker 1 (09:31):
brown, like a brown ale.
It reminds me almost of like abarley wine type color, doesn't
it?
I mean, it's where it's at,it's a dark brown, but Later,
what's that?
A barley wine, oh dang.

Speaker 2 (09:42):
Okay, I kind of get a cherry.
I smell sour, I smell sour.

Speaker 1 (09:47):
Okay, let me get my phone so we can get a reaction.

Speaker 2 (09:51):
Oh, I don't think that's bad.

Speaker 1 (09:53):
Ooh, I definitely get the cherry.
I don't know if I really get asour per se.
You need to get your my tastertested.

Speaker 2 (09:59):
Your taster tested.
You have to taste your test toget recalibrated.
That thing is sour, I don'tthink so.
I don't taste cherries.

Speaker 1 (10:06):
I get the cherry more than I get any kind of a sour
note.

Speaker 2 (10:09):
Your lactobacillus reader is off a little bit, yeah
, this.

Speaker 1 (10:13):
Okay, there's, yeah.

Speaker 2 (10:15):
Second taste there's sour in it.
I mean it's so.
I guess in their defense it'snot over the top sour Right
right.
I Right, right, I just am not abig sour guy.
So to me, any you know on themeter anywhere sour to me
doesn't taste good,unfortunately, I mean.
So I'm not saying it's bad, I'mjust saying for me it's just
not Right, it's just not on mybucket list of things to drink,

(10:37):
unfortunately.
I would have.
If this is your 22ndanniversary one, I would have,
in my opinion, I would havetried something different.
Okay, I don't know, I'm just,I'm probably just speaking out.
They maybe went out too far onthe limb for you, yeah, but
there might be people that dolike it.

Speaker 1 (10:49):
I'm just, well, the one thing I'll say is I know we
have.
This is probably only like thesecond barrel age sour we've
ever had.
Ooh.
You know where it's in a whereit is in yes.

Speaker 2 (11:00):
I mean do you get the 25 IBUs?
No, do you get hoppiness out ofthis?
No, no, I don't get anyhoppiness whatsoever.

Speaker 1 (11:07):
So I mean, oh, God, I mean I do get the cherry.
I get the cherry especially inthe middle of the.

Speaker 2 (11:12):
And the finish is a little bit cherry-ish, right,
yeah, or is that the sour?

Speaker 1 (11:21):
I get more of the drink.
You get that cherry kind, ofthat dark cherry flavor,
barrel-wise.
I don't know if I really get ahuge amount of bourbon barrel,
but that could be.
I think the cherry and the sourkind of covers it a little bit.

Speaker 2 (11:33):
They really overpower any of the other flavors that
are there.
But boy, I do get a cherryflavor.
And another thing I'm not a bigBelgian style, and I don't know
if you know, because usuallyBelgian style ales really have a
distinct flavor.
I don't.
Are you tasting that Belgianstyle?

Speaker 1 (11:52):
No, I don't get that Uniqueness, unessential Belgian
flavor.
I don't get that at all, whichis not a bad thing, no, but I
like it.
But I think our scores might bedrastically different on this
one, but it's definitelydifferent.
I give them credit for doingsomething different, you know.

Speaker 2 (12:08):
So am.

Speaker 1 (12:09):
I first, or are you first?
On this one, I can go first,I'm not saying it's bad.

Speaker 2 (12:12):
I just am not a sour guy.
I'm going to have to go 1.9.
I know there's a lot of effort.
This is a double-digit.
You know, abv I just am not bigon the sour.
A ABV, I just am not big on thesour.
A lot of the things that on myscoring checklist it's a sour so
it's going to be lower.

Speaker 1 (12:32):
It's a Belgian, so it's going to be lower.
The only thing would have been.

Speaker 2 (12:34):
If it was a sour Belgian IPA, that would have
been your trifecta.
I might not even be able tostart with a zero, but this
one's tough for me to.
It's just hard for me todescribe.

Speaker 1 (12:43):
For me.
I'm actually going like a 2.7.

Speaker 2 (12:45):
I like it.

Speaker 1 (12:46):
I will say this I really like that middle part of
the taste, that cherry flavor.
I don't really pick up a lot ofbourbon barrel myself, but I do
like, for whatever reason, thatflavor.
I just kind of hits a note forme where I was like, wow, I do
like this.
So do we have any more of thesetype in today's uh tasting?

(13:08):
No, oh, so you're good.
I figured that was going to bethe hurdle and then we can, kind
of, you can, go up from thereman, because I'm glad this is at
the beginning yeah, yeah.
Well, just think it could havebeen last if we didn't have all
these other high octane ones.
So, oh boy, like I said it's Ilike that cherry flavor.
I do wish that it had more of abarrel flavor to it.
So well, you still got some inyour glass.

Speaker 2 (13:31):
Yet I know I'm trying to like milk it out slowly, so
I'm going to take it just alittle bit more, while you ask
me a question.

Speaker 1 (13:37):
So All right, would you like me to fill your glass?

Speaker 2 (13:40):
No, so I was not even aware of this.
I found this out today, butapparently there is a brewery
that found a shipwreck and inthat shipwreck was some yeast
that was still actually aliveand that they used to brew a
beer.
I don't know if you're aware ofthat.

(14:00):
No, and this happened in 2018when it came out, wow.
So can you tell me, like, whatlocation that was, or what
brewery that was, or the name?

Speaker 1 (14:12):
Of the shipwreck Shipwreck Titanic.

Speaker 2 (14:14):
And the year, so there's a whole bunch Titanic.
You're in the wrong ocean.

Speaker 1 (14:19):
Oh, edmund Fitzgerald .
Oh wait, that's not in theocean, right?
That's not in the ocean, right,that's not.
There's a whole bunch ofdifferent things you could like,
so I could answer the brewerylocation being.

Speaker 2 (14:29):
what do you mean?
Location Like?
By which continent?

Speaker 1 (14:32):
Oh, I'd even give you which continent, which
continent that the shipwreckhappened.
Yep, okay, or the shipwreckitself, the shipwreckcks, well,
the bermuda triangle, but that'snot.
Uh, I'm gonna say north america.

Speaker 2 (14:50):
All right, so I'm wrong, I'm sure, but it was
actually discovered offaustralia's oh, I was gonna say
australia too.
It was the oldest merchantshipwreck, the sydney cove okay,
which ran aground nearTasmanians Tasmania, which is by
, like New Zealand Yep, justsouth Yep Preserve Island, and
it ran aground in 1797 andremained at the bottom of the

(15:14):
ocean till 1977.
Okay, so these beer bottleswere found aboard, still sealed,
really.
And then in 2018, australia'sJames Squires Brewery created
the beer using the yeast and itwas a porter and it was called
the Wreck, so that's the name ofthe beer the Wreck, the Wreck,

(15:34):
okay.

Speaker 1 (15:38):
Well, that's a cool little tidbit there.

Speaker 2 (15:39):
I did not know that that would even be no.

Speaker 1 (15:40):
I wonder if they tasted the beer.

Speaker 2 (15:42):
Well, that's a little so.
Who's the guy so?

Speaker 1 (15:46):
the beer was sealed, so they got the yeast from the
beer, right Okay.

Speaker 2 (15:50):
So then, who's the guy that goes all right?
Who's going to be the one thatunpops the top?

Speaker 1 (15:53):
Where's the new guy at?
Where's the new guy?

Speaker 2 (15:56):
And he's got to be in a sealed room by himself.
Yeah, and just in case, In casethere thing like an alien
climbed out of it and the beerthey made was a porter.

Speaker 1 (16:03):
Did it say what style that the beer that they brought
up was?
Did it say that at all?
Or no, probably not.

Speaker 2 (16:10):
It just says the beer bottles were found on the
porter.
Oh, okay, so it didn't saySteel unsealed.

Speaker 1 (16:13):
But they made a porter out of the yeast.
They got from that.
Yes, wow, that's wild.
Hey, educate and entertain,entertain.

Speaker 2 (16:20):
I'm trying to help you out.
That's what we do.

Speaker 1 (16:23):
I did not know that.
I mean, that's funny though,because I was going to say
Australia, because I thought Idon't know Australia, but then I
was like no, Didn't that planecrash out there too?

Speaker 2 (16:29):
Which plane?
That one they never foundSomewhere out there, yeah.

Speaker 1 (16:33):
The Malaysia one.
Yeah, so maybe this?
I think so.
Maybe they're down theredrinking beer.
Who knows?
See, I just thought okay, youknow I'm trying to think, okay,
what famous ship?
But you never said it was afamous shipwreck.

Speaker 2 (16:45):
Right, you know what I mean.
But between, like Europe andNorth America, there was always.

Speaker 1 (16:48):
There was all sorts of them, you know so.

Speaker 2 (16:51):
And who would find the bottle that was still intact
?
Yeah, exactly.

Speaker 1 (16:55):
And again they brought in the new guy here.
Taste this.

Speaker 2 (16:58):
Here.
You open the bottle and tasteit and tell us what happens.

Speaker 1 (17:01):
I don't know if there's any critters in there or
anything like that.

Speaker 2 (17:03):
But I bet you it was definitely well aged then, huh,
mm-hmm so 1797.

Speaker 1 (17:08):
Well, in the bottom of the ocean too.
So it was cold, because I wasgoing to say, being that old,
you know, unless it was barrelaged, you know some of those
other styles don't last thatlong.
Right, because you would thinkit was an IPA-ish Right.
You would have thoughtsomething like that.
So very hoppy, but that's cool,yeah, awesome.
Well, thanks for bringing thatone, because that's a cool

(17:29):
question.
See, even though I got it wrong, it was cool All right, what do
we?
got Going back to cool stuff,cool stuff.
We're going to go back toFounders.
Founders, yeah, they do a verygood job, and this happens to be
KBS, which we've just happenedto have had a few different
flavors, because this is thestyle right.

Speaker 2 (17:49):
So it's Founders is the brewery, yep Founders is the
brewery and KBS is theirKentucky Barrel-aged one
Barrel-aged Okay.

Speaker 1 (17:56):
Yeah, this version is their Iced Latte.
Iced Latte, yep this is anImperial Stout.

Speaker 2 (18:03):
I didn't take it a lot.

Speaker 1 (18:04):
We're hoping, yes, I'm hoping it's a little bit
better than the last one.
Imperial Golden Ale with coffee, cacao, nibs, milk, sugar and
vanilla extract, aged in bourbonbarrels Bourbon barrels.

Speaker 2 (18:20):
Yes, so I got 11% ABV and 40 IBUs.

Speaker 1 (18:24):
Oh wow, that's high.
Ibu-wise, that's a lot higherthan I thought it would be.

Speaker 2 (18:28):
So get ready to chill with KBS Ice Last Day.

Speaker 1 (18:32):
Do you want to reuse your glass?
Do you think we better burnthat one?
Should we set those asideBecause?
You never know, with that sourI'd hate to have it taint some
of these.
Yeah, that's definitely like agolden ale color A little darker
.

Speaker 2 (18:47):
This is a barrel-aged Imperial Golden Ale.

Speaker 1 (18:49):
Yep.

Speaker 2 (18:50):
That's as smooth as your favorite cafe creation.
Oh, created with a blend ofcoffee and vanilla for a creamy
and utterly indulgent experience.
Aged to perfection in bourbonbarrels, every sip consists of
oak notes and a silky latte-likesweetness that's impossible to

(19:10):
resist.

Speaker 1 (19:10):
All, right, take a whiff of that one.
We got aroma.
Ooh, wow, there's some coffee.

Speaker 2 (19:14):
There's coffee aroma in this one.
This might be coffee andcigarettes.

Speaker 1 (19:18):
Wow, that is wild.
It's darker than your normalgolden ale.

Speaker 2 (19:22):
Yes, but we've not had many imperial golden ale
Right.

Speaker 1 (19:26):
Correct and would you say it was 11%, 11% or Boy, and
that smells like coffee.

Speaker 2 (19:30):
Coffee for days.
This might be a breakfast beerPossibly.

Speaker 1 (19:34):
Ooh, wow, that's smooth that.
I got to take another taste ofthat one.
What makes it so smooth?
Well, the milk sugar probablyhelps it.
But boy that I mean you getcoffee.
I'm not going to lie.
You get a coffee flavor, but Iget the barrel first, then it
gets the coffee and then it's,it does 11%.
Never would have guessed that.

(19:54):
I'd say eight.
You know what I mean.
If you had no idea what it was.
Maybe that's what we should doon the next one, let's not say
what the ABV is.

Speaker 2 (20:04):
We won't even look at the ABV.

Speaker 1 (20:05):
And then we'll try and guess.
Uh-huh, we'll do that.
We'll see how good our thinkersare.
Our tasters are, yeah, tasterstoo.

Speaker 2 (20:12):
Now I have another, so what makes it again?
Just to refresh my memory, whatmakes an imperial golden?

Speaker 1 (20:18):
ale.
Abv typically is what it means.
It's not flavor-related, it'sABV-related.

Speaker 2 (20:26):
No, it's typically ABV-related Gotcha.
So the only thing is, like yousaid, the creaminess or the
smoothness is from the milk.
Sugar Is the vanilla in there.

Speaker 1 (20:35):
Oh, I get vanilla.
I taste vanilla Do you A lot,but not as much as the coffee.
Coffee is the predominantflavor to me, but after you take
the coffee on the aftertasteyou get that vanilla kind of
comes at the end.

Speaker 2 (20:48):
I mean, for me it's like it's really faint.

Speaker 1 (20:55):
It's not Right.
Oh yeah, yeah yeah, not verypronounced, correct.
It's not like some of themwhere it's like oh, that's
definitely vanilla forward.
No, this is not vanilla.

Speaker 2 (20:59):
This is coffee forward and like the oak notes
from the barrel, I don't know ifI taste oak notes, not really.

Speaker 1 (21:07):
Like I said, I think the coffee kind of overpowers
everything.

Speaker 2 (21:10):
I think for me they just tone that down just a touch
.
Yeah, the coffee flavor.
Yep, I agree with you, becausethat just comes through and just
kind of umbrella blanketseverything.
If you like coffee, you wouldlike It'd be right in your mouth
.

Speaker 1 (21:23):
Oh yeah, umbrella blankets everything.
If you like coffee, you wouldlike it'd be right.
You're like oh yeah, I thinkjulie would probably like this
is not you know, I know I'vesaid before where some of them
taste like you're chewing on wetcoffee grounds this doesn't
taste like that no, it's notthat strong, but it's definitely
a strong coffee you do it,you're gonna taste it.

Speaker 2 (21:39):
Yeah, oh yeah 100.

Speaker 1 (21:40):
You're gonna taste it .
You're gonna get the aroma,you're gonna get the taste.
You're going to get the aroma,you're going to get the taste.
Again, I don't taste 11%.
That's the part that's nice tome, is it?
Doesn't taste, there's no burn,there's nothing going on.

Speaker 2 (21:50):
Not a burn at all For me.
It's a big step up from theCrew 22.
Well, yeah, Because yeah, yeah,I would agree.

Speaker 1 (21:59):
I'm just saying I yes , I agree.

Speaker 2 (22:01):
All right, so now you are first on the store board,
I'm first on this one.

Speaker 1 (22:04):
Kbs does a good job.
I do like their stuff.
I have one at the house thatwe'll do on a future podcast.
That is very good as well.

Speaker 2 (22:15):
I'll hold you to it.

Speaker 1 (22:16):
Yep, I'm not a big coffee guy, so I do wish that
that was toned down just alittle, but iced latte is the
name we had to know, going in itwas going to be coffee.
I do taste, like I said on theaftertaste, I do get the vanilla
.
I wish that was a little bitmore, but I'm going to go let's
see 11%.
Honestly, I'm going to go a 3.0.

(22:36):
I do like it For a coffee beer.
If you like coffee, I do thinkyou would really like it.
I would not recommend it to aperson that's never had a craft
beer before.
A 11% B.
They may not like coffee.
So it's going to be one ofthose, you know.
But for KBS, I do think it'sgood.
It's probably one of the maybea little bit lower on my KBS

(22:58):
scale because they do have justan amazing KBS program, but I do
think that this is a goodrepresentation and, yeah, I'm
going 3.0.

Speaker 2 (23:07):
I hear what you're saying and I think I understand
everything you're saying, and Ido like coffee, but I think that
coffee covers up so much oftheir beer.
I want to give it a 3.0, butI'm going to step it down one
notch, a 2.9.
Okay, I think that, for me, ifit had just maybe a little more
vanilla, a little less coffeeand maybe even a little more of
the bourbon, you know, just atouch I don't want my throat to

(23:30):
burn, but just a touch, doesthat make sense?

Speaker 1 (23:34):
I agree totally.
I'm going to keep my scorewhere it's at, but I agree 100%
with everything you said there.
I do wish we had more, becauseI don't get a bourbon flavor at
all.
Oh, no, right.
No, you know, and the coffee isstrong and, like I said, I'm
not a coffee guy, right, unlessit's in the stout.
Yes, you know.
Yeah, I totally understand andI agree with you.
I'll just keep mine where it'sat, but it's good.

(23:56):
But, like I said for KBS, itthey've had.
Yes, no doubt.
Okay, all right.

Speaker 2 (24:04):
So we got a question, or are we going to?

Speaker 1 (24:06):
another beer.

Speaker 2 (24:08):
I got a couple more questions.

Speaker 1 (24:08):
We're three beers into an eight beer session, all
right, do you want to go toanother beer?
You want me to ask?

Speaker 2 (24:12):
you a question?
Yeah, give me a question.
All right, I'm going to say aword.

Speaker 1 (24:16):
I want you to tell me First thing that.

Speaker 2 (24:20):
Which country did that word?

Speaker 1 (24:22):
come from.
See, that's not how it works inthe spelling bee.
You're supposed to tell me thatstuff, all right, so that's why
it's my spelling bee.

Speaker 2 (24:28):
Oh, okay, the word is hefe H-E-F-E.

Speaker 1 (24:33):
And I'm supposed to tell you what, what it means.
What it means and where it'sfrom what country of origin Hefe
, because it's like hefeweizenOoh.
So I don't know.
Again, I don't know if it meanssomething to do with wheat or
something like that.

Speaker 2 (24:50):
I'll say wheat and from Germany.
Ooh, you are studying up.
I will have to give you this.

Speaker 1 (24:55):
So in other words, I'm.

Speaker 2 (24:56):
It is from Germany, okay, and it means yeast, oh,
dang it.

Speaker 1 (25:02):
See, you are studying , Because when I think
Hefeweizen, I think more of likea wheat beer.
So huh, I was close.

Speaker 2 (25:08):
So wow, you are.

Speaker 1 (25:10):
It's funny because actually different subject, but
I had talked to my brotheryesterday and he, I think today,
was brewing his Hefeweizen.

Speaker 2 (25:19):
Oh, he's getting ready for the fall.
The.

Speaker 1 (25:21):
Oktoberfest party.
He's getting ready for theOctoberfest party.
He's got to get some stuffgoing.
He's got an Oktoberfest alreadypercolating and all that.
He does a Rye.
I think it's calledRye-toberfest.
He does a Rye-Octoberfest.
That's outstanding.
I don't know if he's got thatone going yet or not, but anyway
.
So I was close Nice.
So I only lost half the points.

Speaker 2 (25:41):
Well, that's cool, that's nice, I'm happy.
All right, you are doing muchbetter, yes, so kudos to you,
buddy.

Speaker 1 (25:47):
Thank you, keep up the good work, All right.
So this one.
I'll tell you what it is, butwe're not going to look at ABV,
oh all right.
All right, so the next one wehave is from Boulevard.
Have we been there?

Speaker 2 (25:59):
Yes, we have have remember oh, they're in kansas
city, nice.
That was very good and that wasa cool, that was a good stop
yes, uh, this is their chirogrande.

Speaker 1 (26:09):
Did you say chorizo, chiro, chiro?
Chiro like the mexican like asausage, right?
No, no, no, no, no.
This is a chiro which is like a.

Speaker 2 (26:18):
It's like a uh don't they run that on the, the things
where the the brewers or thefive?

Speaker 1 (26:23):
chorizo or chorizo or whatever.
That's not chiro chiro is likea pastry, kind of not a pastry,
but it's like a it's not thesausage a deep fried kind of
dessert thing.
Oh, and let's see the details Ihave and, like I said, I am not
going to give me the abv allright, and I don't even and can
see, I don't we're looking onuntapped.

Speaker 2 (26:45):
I don't even have it on my phone and I didn't even
put it on our notes.
Yep, so we have nothing.
So they're Because this is alate edition right, yes, so let
everybody know we're notunprepared, no, we just.

Speaker 1 (26:56):
We had this one, we added and we thought so all
right, it's time to take a leapinto one of life's greatest
indulgence.
Ooh the brat.
I will second that yes, A goodbrat is yes, okay, based on the
world-famous crispy chewy treatknown as a churro, this whiskey,

(27:18):
barrel-aged Imperial Brown Ale,so whiskey barrel-aged Whiskey
barrel, it doesn't say what kind.
It just says whiskey barreled.
All right, oh, it's a whiskeybarrel, whiskey barrel.
It doesn't say what kind.
It just says whiskey barreled,all right, okay.
Imperial Brown Ale serves upthat familiar decadence
featuring notes of fried doughtossed in sugar and cinnamon Wow
, against a backdrop of mellowbourbon sweetness Wow, okay.

(27:43):
Well, and let's see so.
It has a list of malts bourbonsweetness, wow, okay, wow, and
let's see so.
It has a list of malts and thehops.
And then I'm going to tell youthe adjuncts.
So that's the flavors that wereadded?
All right, vanilla, cinnamon,bun flavor and cinnamon.

Speaker 2 (27:57):
Okay, so I'm putting my phone over here, so we must
be able to taste cinnamon.
I'm guessing we're going tohave a cinnamon flavor too
Cinnamon, cinnamon, cinnamon.

Speaker 1 (28:05):
Like I said, I put that there.
So we do not have the ABV, theABV, so we're going to try and
guess.
All right, and we could behorribly wrong or we could be.
So I would say, just for thelisteners, if we know Boulevard

(28:26):
and it's one of their specialexperimental ones, it's going to
be above 10%.
Oh yeah, I don't know the exact, it's a limited release.

Speaker 2 (28:28):
So that's my, but the bottom line it has to be above
10%, correct, okay?

Speaker 1 (28:32):
Yeah, oh yeah, yeah, for sure.

Speaker 2 (28:34):
So we don't know the exact yet, but we'll.
Ooh, what is that it does, kindof taste like a doughy.

Speaker 1 (28:39):
The smell has a little bit of a Doughiness.
I don't know if I get acinnamon, but it has a sweeter
aroma Right Color, dark brown,almost a dark kind of a reddish
brown.
That's very good.
I get cinnamon.

Speaker 2 (28:52):
Yes, but not over-the-top cinnamon, no it
almost is like a cinnamon bun.
This is good.
Yeah, because here's my bad.
Yeah, because I don't probablyget out as much as I should, but
I don't really.
I don't think personally.
I've never had a churro, so Ican't tell the listeners you
haven't been to like.

Speaker 1 (29:10):
I'm not even going to say the names of them.
It's the fast food restaurantswhere you can get those.

Speaker 2 (29:14):
Right?
No, I have not, so I've hadcinnamon buns.
This tastes like a cinnamon bun.

Speaker 1 (29:19):
This tastes Real close to a cinnamon bun.

Speaker 2 (29:21):
So I don't.
I can't tell the listener ifit's a churro.

Speaker 1 (29:25):
You know what's crazy , and I'm just going to say this
up front because we know it'sgot to be over 10%.
Yes, it does not taste likethat at all.
There's, and it's whiskeybarrel.
You said right, well, it sayswhiskey, but then at the end it
said bourbon barrel, but I thinkit's a whiskey barrel.
I don't taste.
I, I don't taste that and Idon't have a burn, no burn at
all.
It drinks super smooth this is.

Speaker 2 (29:46):
And I think the other thing Ilike too is on some of the other
beers.
Even though it didn't say it,my teeth would hurt because it
was so sugary, oh yeah.
Yep, I don't have that withthis, even though I think there
is, because I believe the churrois actually have the sugar with
the cinnamon.

Speaker 1 (30:01):
Yeah, it's on the outside it's not overly sweet.

Speaker 2 (30:04):
No, so it's not like Avery, where it's covering up a
high.

Speaker 1 (30:08):
ABV.
This is not covering up the ABVat all.
No, this is really really good.
That's wild.
Like I said, if I knowing whatwe know because, again, we
didn't look up.
I just went on tap because Iadded this beer, yes, so we just
stuck it in the middle, thefirst boulevard that we came to,
Right, you know.

Speaker 2 (30:27):
So we don't know Right.
So I guess to the listenersknow too.
We attempted to put these insequential ABV order.

Speaker 1 (30:33):
Except for this one, because, you remember, you and I
were like, okay, you said youcouldn't find anything, right,
I'm like, okay, let's not evenlook, let's just put it the
first boulevard, right, we maybe out of order when it comes to
abv, we don't know.

Speaker 2 (30:46):
So that's what we did , but for flavorless this is
really good, really good flavorthis is, and that's the hard
part.
I wish I could describe it moreif you ever had a churro right,
taste like a churro so thisfruit in your opinion?

Speaker 1 (30:58):
but, like you said, the cinnamon bun, yes, it tastes
like a cinnamon bun yeah, likethe, the, the cinnamon icing
that's put on top of that.

Speaker 2 (31:06):
Yep, the cinnamon bun is not over the top.

Speaker 1 (31:09):
It is super complimentary and it has that
cinnamon bun or almost like acinnamon roll flavor and the
finish is smooth, super smooth.

Speaker 2 (31:20):
Yeah, I mean, there's no bad aftertaste Boulevard
should be ashamed.

Speaker 1 (31:24):
This is really good.

Speaker 2 (31:25):
They're really got a good program there.

Speaker 1 (31:27):
Yes, they do man.

Speaker 2 (31:29):
So I am first.

Speaker 1 (31:30):
Yeah, you're first.
What do you think?

Speaker 2 (31:32):
We don't know ABV.
We don't know ABV, I'm assuming, then over 10%, so I gotta give
it.
I always start it in my 3.0range for me if it's 10.0.
So I know that for sure.
I like the cinnamon flavor.
It's not over the top, it's notoverly sweet and we think it's
whiskey barrel.

Speaker 1 (31:52):
Right, that's what they said was whiskey barrel.
So again.
But then the last word wasbourbon barrel.
So it's confusing.
I know bourbon is whiskey, butyeah.

Speaker 2 (32:01):
I can't tell the listener.
Am I tasting whiskey?
Am I tasting bourbon?
I think I do taste a little bitof alcohol, but it's not like
grain alcohol.

Speaker 1 (32:10):
Right.

Speaker 2 (32:11):
It's a good flavored alcohol which complements the
other parts.
I'm going to go a 3.2.
I like it.

Speaker 1 (32:18):
I like it, good job.

Speaker 2 (32:21):
What is your guess for ABV?
This is a difficult one becauseI don't taste the alcohol.
I'm just going to throw anumber against the dartboard 11.
Okay, I don't know.

Speaker 1 (32:28):
Okay, all right For me, like I said, I it.
You're right, a hundred percent.
It tastes like a, like acinnamon roll or a cinnamon bun,
a churro.
I totally get that flavor.
I mean I mean they nailed theflavor.
The cinnamon is not over thetop Like, oh you know, very good
, score-wise, I'm going to golike a 3.4.

(32:48):
I like it.
I think it's a very good flavor.
Again, you probably are goingto want to be well, this entire
class.
You're probably going to wantto be a little bit more of a
seasoned craft beer person.

Speaker 2 (32:58):
Yes, you know what I mean.
Just because you're gettinginto these higher ABVs, they're
getting into these higher ABVs.

Speaker 1 (33:03):
This may not be a beginner beer, no, and, like
we've said before, you and Ihave drank a lot of these beers
and BK.
You know, we've all drank a lotof these beers, so this is in
our wheelhouse but I really likeit.
Abv-wise boy.
So what is your guess for that?
You know, unfortunately, if wewouldn't have known that all of

(33:26):
these were, you know, and, likeI said, we threw it in to this
class and we knew this class wasall 10% or up, so it's got to
be just on taste-wise I wouldn'thave thought it was 10%.
I'm going to say you said 11%,right?
I'm going to say I'm going totake a step down.
I'm going to say 10 and a half.
10.5 is what I'm going to guess.
All right, it's probably more.
I don't know, knowing Boulevard, it's probably more, but they

(33:49):
do such a good job it's hard totell.
All right, are you ready?
Let me go back to Okay.

Speaker 2 (33:55):
So tell me when you're ready, tell me when I'm
ready 13.5.

Speaker 1 (34:04):
13.5.

Speaker 2 (34:05):
We both missed it bad .

Speaker 1 (34:08):
Yeah, wow, that does not there.
It is on untapped 13.5% ABV.

Speaker 2 (34:16):
It does not taste like that folks.

Speaker 1 (34:17):
Holy cow, we were shamboozled.
I was way off and you were justslightly less way off.

Speaker 2 (34:23):
No, it doesn't, folks .
It does not taste like a 13%.

Speaker 1 (34:26):
No, Nothing, there's no way.

Speaker 2 (34:28):
No.

Speaker 1 (34:28):
Boulevard does such a good job.
Well, they remind me of CentralWaters and Goose Island, where
they do such a good job in thebrewing process and the flavor
wise that you don't even knowit's that high ABV.
So I'm guessing, if we finishall these bottles, we're going
to be hammered.
You think Possibly.

Speaker 2 (34:47):
Well, speaking of hammered, oh boy, I know
everybody thinks or maybe we sayit quite often but Bourbon
County is probably our favorite,oh yeah.

Speaker 1 (34:55):
Barely beer they're one of, especially in the upper
Midwest.
I think they're the goldstandard, but they're like 1A
Central Waters, I think it's 1Bnow.
Yep, Three Sheeps which ladiesand gentlemen, we we told you
before that Jim and I joinedtheir Barrel Society.
Yep, we're going to have a lotof Three Sheeps episodes coming
up this winter, because we'vealready ordered a lot of beers

(35:18):
from them.

Speaker 2 (35:19):
They're holding for us, yeah.

Speaker 1 (35:20):
We just got to go get them and it's going to be
really crazy, so we just got togo get them and it's going to be
really crazy.

Speaker 2 (35:24):
So the Bourbon County just released their— oh, the
2025— the 2025 flavorsBourbon—okay nice, so they have—
how many do they have this?
Year.
One, two, three, four, five,six, Six okay, six and I'm sure—
but only five will be availableto us.

Speaker 1 (35:42):
They always have their proprietors, or whatever
it's called.
That's only available at thebrewery, which you and I need to
figure out when we can go overthere and do their, because I
think it's.
Black Friday that they have athing at the brewery.
So we've got to look into thatone year to go and do that.
Make it a trip.
Yes, do a podcast from there.
We'll have to look and see ifthey've sold tickets yet for

(36:04):
this year maybe.

Speaker 2 (36:05):
Well, maybe we should check that.
We should check that out, Seewhat's going on.
But so they should.
I give you the titles of those?

Speaker 1 (36:11):
Yes, I would like to hear them.

Speaker 2 (36:12):
All right, so number one, the original stout.

Speaker 1 (36:14):
Okay, so your normal Bourbon County, which is always
good, and just FYI.

Speaker 2 (36:18):
I have the 2017, 2018 , 2019.
The three-pack jabber.
It's still in the bar, perfect,so that one's aging, that'll be
another one, yep.
So then we have the Cherry'sJubilee Stout.
Ooh nice, Nothing.
Oh, it says it captures theessence of cognac.
Wow, Wow Okay.

Speaker 1 (36:37):
Okay.

Speaker 2 (36:38):
So then, number three , the Chocolate Praline Stout.

Speaker 1 (36:42):
Ooh, that's probably going to be interesting, so
that's another kind of nut,right Praline.

Speaker 2 (36:47):
Yes.

Speaker 1 (36:47):
So maybe Like a sugared type thing Yep, all
right.

Speaker 2 (36:51):
Then we have the proprietor's stout Yep, let's
see if there's anything.
So it says the flavors of crispand nutty homemade baklava, a
black, black, black, black, blah, I don't, I'm not sure Baklava.
You know what that is?

Speaker 1 (37:05):
It's like a German dessert.

Speaker 2 (37:06):
Yes, Okay, all right, I'm not.
Yep, that's very good.
Okay, well, that's a good thing.
Yep, double barrel stout.
So they put it in two barrels.
What does it say?
What?

Speaker 1 (37:29):
So it just says with Heaven Hill, so they must use
but double barrel.
To me says they put it in twodifferent barrels so it could be
, you know, this year and thatyear or whatever, right, so it
doesn't give me a lot of detailon that one It'll probably be
good.

Speaker 2 (37:38):
And then the last one is the reserve stout, which
looks like it was with HeavenHill which is a very good
bourbon.

Speaker 1 (37:48):
So two different ones that are tied into heaven hill.
Yes, interesting okay well.

Speaker 2 (37:51):
So that's, that's good info, I mean we're just
passing along.
I mean I don't hopefully someof the listeners like the
bourbon county, because theythere's a lot of those beers a
lot of the liquor stores carry.
Please go out there and buythose.
I mean, don't be scared by theprice.

Speaker 1 (38:04):
They are more expensive.

Speaker 2 (38:06):
They're not the $2 can of beer.

Speaker 1 (38:08):
No, no, it's usually well.
I think we've spent what's themost expensive on a bottle of
Goose Island.
It's probably.
Some of those are like $40 or$50 for a bottle.

Speaker 2 (38:18):
I got a couple of the Eagle Rare.

Speaker 1 (38:21):
Oh yes, I think I still have an eagle rare I've
got.

Speaker 2 (38:24):
I still have, like the, you know the ones where
it's the different variants ofthe different high-end bourbons,
and those ones are a wee bitexpensive, so they're anywhere
between 20 and probably upwardsof 40 per bottle right now.

Speaker 1 (38:35):
Remember last year they were talking about going to
like a four pack.

Speaker 2 (38:39):
Remember that, remember we read that article,
remember, and they were going todo it all throughout the year
and that was the.

Speaker 1 (38:45):
they must've got a bunch of backlash because people
were no no, you know, I totallyget doing a four pack.
Where you could, you couldshare it.
But you know the the bomberbottles were, let's say they
started at 20.

Speaker 2 (38:59):
They're not even bomber.

Speaker 1 (39:00):
They're like 16 ounce or whatever.
I mean it's not that big abottle, so you're going to pay a
hundred bucks for each fourpack and you got to buy six.

Speaker 2 (39:09):
You got to buy six different yeah.
Yeah, that's like kind ofoutprices people.

Speaker 1 (39:13):
That takes a lot of people out of the market.

Speaker 2 (39:26):
And you know, we know what Bourbon County tastes like
.

Speaker 1 (39:27):
But if you're a new person and you're buying a four
pack without ever knowinganything about bourbon county.

Speaker 2 (39:29):
You're really taking a big risk.
Oh, exactly for them, for the100.
For us it's not a big deal, butno, the only outlie is 600
bucks for yeah, that, yeah, no,that's kind of crazy so I like
it.
I do like it the way they do it.
One bottle you can buy a bottleat a time, yep, and for us I
mean, that's perfect yep I agree, and so I'm glad that it seems
like they stuck to what theywere doing before.
Yes, so that's good, so keep itgoing so what do we got next?

Speaker 1 (39:52):
All right, we're back with Boulevard.

Speaker 2 (39:53):
We have to step down, then, right From 13 and a half.

Speaker 1 (39:56):
Probably not.
Uh-oh, their rum barrel aged.

Speaker 2 (40:03):
Oh, wait, wait, Say it again Rum barrel aged.
Just somebody likes rum Likevitamin R, doesn't somebody like
rum?
Oh, I love rum.

Speaker 1 (40:11):
All right, this is their rum barrel aged spice cake
.
Wow, now does it say on here.

Speaker 2 (40:19):
It should say the ABV .

Speaker 1 (40:20):
I'm trying to Spice cake.
I see spice cake.
Where's the ABV?
Do you have the ABV?
Oh, it's right there in thismicro print.
Oh, was it, if you would liketo?
Oh, 12.7.
Oh, so we stepped down from thefirst.
Well, again, we didn't knowwhat the first one was.

Speaker 2 (40:36):
So this was.
It says it's an American brownale.
Okay, our brewers love sharingsmall batch, experimental and
wild innovations in the beerhall with our friends and
neighbors.
The Barrel Aged Mix Pack is theperfect dinner companion this
holiday season, with threedistinctly unique and
traditional desserts.
So, fyi, I think what year didso?

(40:59):
This is not this year.
This is Probably last year,2022.

Speaker 1 (41:02):
Oh, okay.

Speaker 2 (41:04):
So when I'm saying these words, these are not sure,
yeah coming up.
So, yep, meat, rum barrel agedspice cake, imperial brown ale
aged in rum barrels, flavors ofcake drenched in rum with brown
sugar and spices.
Now, didn't you say the cremebrulee is drenched in rum?

Speaker 1 (41:22):
and you pour it like 151 on it and you light it on
fire.

Speaker 2 (41:25):
Yes, so can we have our own little impromptu tasting
between the spice cake and thecreme brulee?
We could.

Speaker 1 (41:33):
Or we'll wait until the next one, oh really.
What's that one?
The next one is creme brulee.
Well, all right, we have adirect comparison Right?

Speaker 2 (41:42):
So this one is just covered in rum.
Yes, let's see, and I like rum.

Speaker 1 (41:46):
You know, when we go on cruises and such, I always
bring back a bottle of rum fromevery island, or country that we
go to, yes, and rum is one ofthose things, too, where it has
a vastly different flavor.

Speaker 2 (41:57):
Yes, where do you go?

Speaker 1 (41:58):
So let's see what the rum barrel aged spice cake all
right, I can smell something.
Yeah, is that is that, or isthat faint?
I don't smell rum, but it's.
I smell that, maybe the spicecake.
That's good, that's good,that's.
You know, it's always funnybecause I, when I think of a rum
, barrel beer.
Do you remember we had, oh,what was the name of it?

(42:19):
We had one from, was it from?
Founders?
oh it was super strong rumflavor.
Really it was rum.
Well, of course, the one thatalways sticks in my head was
from avery, remember rumpkin, ohyeah, and that was like 17 or
18, but it was super sweet,remember.
I don't really get us.
I would like to consider myselfsomewhat of a rum aficionado,

(42:40):
okay, and I don't get a rum youdon't know much of a rum flavor
out of this right, I don'teither.

Speaker 2 (42:46):
So in their defense, if this is made in 2022, would
it have?
Would that have flavor?

Speaker 1 (42:51):
I'm sure, the rum.
I do get a little bit of rum.
Now it probably dropped down alittle bit, but that's not a bad
thing, because a lot of timeswhen you get a rum beer,
especially when it's new, it'ssuper strong and you're just
like whoa, you know, you know,this is not that.
This is good.
I mean, I definitely get thatkind of a spice cake-y type
flavor as well.
Boulevard continues to impress.

(43:13):
Yes, is all I can say.

Speaker 2 (43:15):
I guess I've lived in the country a little bit too
long, and I can honestly say,though, I've never had a spiced
cake with rum put on top.
You've never had rum cake, noSee rum cake is usually like a.

Speaker 1 (43:30):
Is that a Caribbean type thing?
Well, yeah, they have rum cakefrom there as well.
See, you've got to come to youraunt's house on Christmas
because Susie's sister, Kyle,always brings a rum cake.
Oh, and it's kind of like a.
It looks like a Bundt cake kindof thing and then it has rum on
it.
It's really good.
Except one year she poured, Ithink, a whole bottle of rum and

(43:51):
then it was a little bitstronger.
Oh, I liked it A lot of otherpeople didn't really care for it
.

Speaker 2 (43:57):
So that's the hard part.
When I tried to give it a score, I'm not had as many variations
of this.
I mean it tastes good, I justcan't tell the listener.
This is 100% like what rumportobello spice cake would be.

Speaker 1 (44:11):
Oh right, Well, you know I will say this, that again
I don't really get a lot of arum flavor out of it.

Speaker 2 (44:17):
Even your aftertaste.

Speaker 1 (44:19):
I get some on the aftertaste but it's not Right.
let's try to taste a little biton the end Again.
So this one was well.
What did we say?
The ABV was 12.7.
12.7.
Okay, again, very smooth forthat high of an ABV.
Yes, I do get kind of that spicecake flavor I do wish myself,
because I do, like I've saidbefore, my spirit of choice

(44:42):
typically is rum.
Now, my spirit of choicetypically is rum Right Now.
I am getting into a lot morebourbons now because of you and,
of course, our friend John andsuch.
So I'm getting more into that.
But rum is always my kind of myspirit of choice.
I'm going to say score wise onthis one I'm going to go a 3.3.
Just because, personally, Iwish it had a little bit more of

(45:03):
a rum flavor, because you likethat, I like that flavor, you
like that.
But it is still very good and Iwould never have guessed it was
12.7.
It drinks super smooth.
Again, would I recommend it toa new person?
No, because they're going tothink it's oh my gosh, it's so
strong.
But if you've been in it awhile, this is very good.

Speaker 2 (45:20):
So echo everything you said, I like it.

Speaker 1 (45:23):
I like it a lot which is good, because you're usually
not a rum guy Right.

Speaker 2 (45:28):
And so the reason why I say that is the exact reasons
why you said you knocked itdown was because I don't taste a
lot of the rum.
So then that's kind of why Ilike it a little bit more.
I think it does have thebalance between the cake and the
rum.
For me.
I don't have a burn.
Aftertaste really is smooth.
I mean again, very good job.
I mean Boulevard does such agood job.

(45:50):
It's like you're splittinghairs with their beers because
they're all so good.
I'm actually going to go with3.4.
Okay, I like it.
For me, I think this isprobably my best one so far
today.
Wow nice I mean, I like it.
I one so far today, wow, nice.

Speaker 1 (46:07):
I mean I like it.
I mean nothing wrong with theother ones other than the Gru
hey that had good cherries shehad a nice cherry there we go.
How do you jump off that one?

Speaker 2 (46:17):
I like it.
Good job Boulevard Keep ondoing it, we still got two more
to go from Boulevard, so keep upthe good work.

Speaker 1 (46:22):
Yeah, we got two from Boulevard and then one last one
.
So, okay, all right.
Oh, geez, he's grabbing hisquestion sheet.
All right, only got twoquestions left.

Speaker 2 (46:31):
Okay, we got three beers left.
So that's good People.
I think our listeners willremember.
Back to last week I asked you aquestion, so that's my hint In
what year were the fewestbreweries on record in the
United States and how many werethere?
Starts with a one, I'm guessing.

Speaker 1 (46:48):
And a nine.
Oh, one and a nine, okay, good,the lowest number of breweries
in what year, in what number?

Speaker 2 (46:54):
you said Yep, so who?
Which president signed thelegislation?
Jimmy Carter, okay.
So that's, that's the hint.

Speaker 1 (47:02):
So it was before that .
Okay, I'm going to say itwasn't like prohibition time,
right.

Speaker 2 (47:08):
Correct.
Okay, I just wanted to verify.

Speaker 1 (47:11):
Yep, I'm going to say the lowest number of breweries
was in 1974, and I'm going tosay there was 12.
You were close.
I'm sure I'm way off.

Speaker 2 (47:20):
That was a shot, I just threw a number and a date
out 1978.
Oh, it was the year that hesigned it.
Okay, 89 craft breweries in theUnited States.
Oh, wow, okay, I thought thatwas interesting.
That's interesting.
Yeah, I did not know that thatwas, I'm sure that that 89.
Wow, but you know it probablygot overshadowed because there
was a lot of other foreignturmoil that was going on Right,

(47:43):
right and I'm glad you know Idon't, I'm not a, I can't say
I'm one political party or overthe other, but I'm glad there's
a president that like let's makea stand for crack brewery.

Speaker 1 (47:54):
You can brew beer.

Speaker 2 (47:55):
Yes.

Speaker 1 (47:56):
Yeah, see, he did something right.
Yes, I mean, you know it hasnothing to do with his political
party or where he's from noexactly do with his political
party, where he's from?

Speaker 2 (48:03):
no, exactly, but he did something good, I mean, and
that's what I think allpoliticians should do just do
something good, something good.
That's all exactly.

Speaker 1 (48:10):
I'm gonna get off my pulpit all right, we're back on
the beer, beer, beer, back toboulevard.

Speaker 2 (48:14):
Oh okay, here we go.
Oh wait, let me before youspeak again, did we?
I know that we had asked thatquestion because this was a rum
compared to the rum from thefirst one.
So that, in that aspect, whatdid you think?

Speaker 1 (48:28):
that way.
That's a good question, Causethat first one still had kind of
that burnt flavor to it.
You know what I mean and Ithink so.
I do think the spice cake had alittle better rum flavor, even
though it wasn't.
I didn't pick up a lot on therum, but it didn't have that
burnt flavor, but a creme brulee.
Like I said before, you pourrum on it and then you light the
rum on fire to create that andit turns into a hard.

(48:51):
It is like a hard caramel.

Speaker 2 (48:54):
Like a turtle.

Speaker 1 (48:55):
Like a hard shell.
Well, it's hard, but it's notthat hard.

Speaker 2 (48:58):
Oh, okay you can still eat it.

Speaker 1 (48:59):
Oh, yes, okay yeah, and it's very good.

Speaker 2 (49:02):
And you do get a little bit of that burnt flavor.
So between Southern Tier andBoulevard.
Well, the spice cake, yeah, butthe next one is going to be way
more of a direct comparison.

Speaker 1 (49:15):
Okay, so now we've kind of so rum flavor we're
seeing Boulevard did a good jobNow we're going to do, yes, rum
flavor.

Speaker 2 (49:21):
They did a good job, but now we're going to do
actually the creme brulee.
We're doing a creme brulee fromBoulevard.
Because we have not had many.
This is probably one of thoseunique flavors that we haven't
had in many years.

Speaker 1 (49:31):
Well, this is a brewer's choice flavor.
And we haven't had, like thespice cake we didn't have, we
haven't had this and we haven'thad the next one.
Okay, well, sure, a directcomparison.
And we can go back to thesouthern tier and, yep, do a
little, you know, sip that, sipthis and taste it and see what.
Which one's better.
All right, so what do you goton?
Uh, what do we have on this oneI'm trying to see.

(49:52):
This is a 13 point, something,three, 13.3.
We're up there, abv cremebrulee, and I wish they wouldn't
write this.
I got to get like trifocals orsomething to read.

Speaker 2 (50:04):
I don't know, did you find?
Yeah, so it's a barley wine.
This is the barley wine.
This is the barley wine.
All right, I like barley wines.
Our brewers love sharing smallbatch, experimental and wild
innovations in the beer hallwith our friends and neighbors.
The barrel aged mixed pack isthe perfect dinner companion
this holiday season.

Speaker 1 (50:25):
Again, we're 2022, right, so you, not to cut you
off, but you had bought likethis barrel pack, then Okay
perfect.

Speaker 2 (50:32):
I don't even remember when I I must have found it
somewhere and I had itunderneath the.

Speaker 1 (50:37):
So you're digging under the bar and found it.

Speaker 2 (50:39):
Because I was trying to make that list.
So I knew what we had Yep Meat,creme brulee, barley wine, ale
aged in bourbon barrels.
There's notes of creamy vanilla, caramel and burnt, burnt sugar
how's alabama?
Boss say that oh there, you gotit right.
I don't, I did not say it right, yeah you said alabama boss,

(50:59):
that's for you.

Speaker 1 (51:00):
We can't shout out alabama boss if you ever watched
his craft beer reviews.

Speaker 2 (51:04):
He's pretty fine, he just did one.

Speaker 1 (51:05):
They did one on the Welch's Welch's yes.

Speaker 2 (51:09):
That's most recent.

Speaker 1 (51:10):
I've had a couple of the Welch's.

Speaker 2 (51:11):
I have not, and I can't see them.

Speaker 1 (51:13):
I did them because it was like a craft cocktail thing
.
Oh, I mean, they're good, butthey're like whew.

Speaker 2 (51:25):
I mean they're very fruity, but they're good.
That might have even been onethat we could have had a podcast
on.
Oh yeah, if we can get the fourpack, yeah.

Speaker 1 (51:30):
But back to bigger and better things, you can smell
the sweetness in that Cremebrulee, wow.
So the interesting thing,because that first one, the
creme brulee, was an imperialstout and was an imperial stout
and this is a barley wine.
Wow, that taste is pretty good.

Speaker 2 (51:49):
That is so smooth very smooth and it was 13-3.
Wow, we said yeah, that is.

Speaker 1 (51:52):
It does not have that burnt, I don't taste anything
sugar flavor at all that is justlike I don't.

Speaker 2 (51:58):
I might be going on a limb.

Speaker 1 (51:59):
I might be recommending this for beer of
the year well you, you're notreally a barley wine guy, no,
and I'm more of a barley wineguy, but this is good.
This is like wow.

Speaker 2 (52:13):
I mean, I guess.
I don't have the superlativesto actually describe it because
it is so smooth.
All the flavors just balanceout.
And again, I wish I'd havetasted creme brulee before.
But wow, this, this is really,really good.

Speaker 1 (52:29):
It's kind of funny because we're in august now and
it's been a while since we'veactually said we're putting the
beer up for beer of the year Imean in the beginning of the
year we had a lot of them we putup.
Am I out on a limb?
No, no, this is good.

Speaker 2 (52:42):
This is very good I mean, you haven't said much,
you've been drinking it I'msitting here just enjoying it.
I know what I'm doing yeah,because I mean you hit the nail
on the head.
Usually the barley wines have avery distinct flavor it's not
taking me off, but it's justvery distinct.

Speaker 1 (52:56):
The one thing I learned a few weeks ago.
Bk and myself and then kirk wason the podcast and we were up
in in the north woods and I hadthat fifth anniversary four-pack
from.
I apologize, I'm drawing ablank on who it was, but they
did collaborations with likethree different.
They had four beers that weredone with four different
breweries, but they had two ofthem were English barley wines.

(53:20):
English barley and this is likean American barley wine and
there is a difference there is,and the English barley wines are
almost a little bit better,even Wow, you know, and it was
like wow.
So I'm hoping I got to go backand remember which company it
was that did that.
I hope they keep doing itbecause that was amazing.
Beer, the four-word.

Speaker 2 (53:41):
I mean, I guess I'm just trying to describe it for
the listeners, just so they canappreciate what we're trying to
describe.
I mean, this is like it has asweetness, but not an
over-the-top sweetness.
I mean.
So it's very difficult.
It's not like taking a spoonfulof sugar Whatever the creme
brulee, whatever those flavorsare, with that sweetness.

Speaker 1 (54:00):
Wow, you know and we don't.
We can go back and taste thisfirst one, but they're two
different beers.
An imperial stout and a barleywine, but this one does not have
that burnt flavor at all.

Speaker 2 (54:10):
Even though it says burnt sugar Burnt.

Speaker 1 (54:12):
Yeah.

Speaker 2 (54:12):
Burnt, burnt, burnt sugar.
Wow, I am very, very.

Speaker 1 (54:17):
I mean, I don't want to give it the.
I just tasted the first oneagain.

Speaker 2 (54:22):
What you had.

Speaker 1 (54:23):
This one is yeah, I totally still get that burnt
flavor from that one.

Speaker 2 (54:28):
So do you think we can put this in?
Oh I yeah, at least not sayingthat it's no.

Speaker 1 (54:33):
No, I'd say we can add it to our consideration for
beer of the year.
I would agree 100% Wow.

Speaker 2 (54:37):
That is really, and what's interesting is I have
another.
I have five more bottles ofthat Awesome.

Speaker 1 (54:42):
I have five more bottles of that Awesome, so I
like that.
I might have to get one ofthose from you.

Speaker 2 (54:46):
Yes, I might know somebody that wants one Boy.

Speaker 1 (54:48):
That is good, that is really good.
You want to go first or youwant me to?
You can go first on this oneEasily 4.1.

Speaker 2 (54:55):
Oh jeez, I'm coming out of the glass.

Speaker 1 (54:59):
You're coming out swinging.

Speaker 2 (55:00):
I really, really, really like, I guess, so the big
things that are really positivefor me.
So it is 13.3%, 13.3% yep.
Higher ABV, but it does nottaste like it.
Very smooth and for a barleywine which I don't like, it's
not up on my list.
It does not taste like a barleywine.
The creme brulee whatever theyuse for those flavors really

(55:22):
mellows out that barley wine andmakes it smooth.
Great tasting, nice finish,awesome beer.
Wow, I'm in there, so you wentfor one, I went for one and I
want to recommend for beer ofthe year.

Speaker 1 (55:34):
Yeah, we'll put that on the list, okay I'm gonna go
with 3.7, all right, but again,unbelievable beer, unbelievable.
I don't know why I'm going 3.7.
3.7 stuck in my head.
Very good, very good Actually.
No, I was a 3.7 off.
I can't do it to that.
I was going to say I'm going to4.0.
I'm sorry, I can't.

(55:55):
Initially I thought okay, andthen I tasted the other one and
then I get that burnt.
I did retaste it, the burnt.
I tasted the Southern Tearagain and it has that burnt
flavor.
This is extremely smooth forbeing 13.3.

Speaker 2 (56:13):
Yes, Very good and yeah we're going to add it to
the list Be considered for our2025 Beer of the Year.
That's a good job.
So, and then just to confirmwith you, southern tier and
boulevard, boulevard one, areyou gonna think about it?
Is that what you're gonna ask?

Speaker 1 (56:30):
yeah, are you gonna think about it?
No, no, was it like I said, Ido give them.
And again, the southern tierwas an imperial stout and that
was a barley wine, but thesouthern tier had that burnt.
I know it's the burnt sugarflavor, but it tasted too much
burnt.
Okay.

Speaker 2 (56:44):

Speaker 1 (56:44):
And this one it did not have that burnt flavor, but
it just had a good flavor.
Perfect, yeah, all right.
So down to the last question.
Do you want to do it now or doyou want to do it between the
last two beers?
Let's do it between the lasttwo beers All right.
Well, we've got one moreBoulevard One more, and this one
is their chocolate dippedcherry Chocolate dipped, and I'm

(57:06):
looking very forward to thisone.
All right, because I do likethe cherry flavor.

Speaker 2 (57:10):
And we've had a few.
I mean yes, and it's always theextremes.

Speaker 1 (57:15):
Yes, really good, really bad, yep.
So do you have any info on?

Speaker 2 (57:18):
this one.
I sure do.
Are you ready?
Yes, so this is a 15%.

Speaker 1 (57:24):
EBV.
How much?
One, five, fifteen Oof.
Okay, are you?

Speaker 2 (57:28):
sitting down.
I'm sitting down.
All right, let's see here.
I don't want to repeat, becausesome of this yeah, a lot of the
descriptions are the same.
So meat, chocolate, dip, cherryimperial stout Okay, an
imperial stout aged on bourbon,on bourbon, on bourbon, on
bourbon, on bourbon, for 10months, then blended with cherry

(57:49):
.
It didn't even say bourbonbarrel.

Speaker 1 (57:51):
So they right, it just says on bourbon okay,
interesting, very dark, very I'mnot gonna lie very dark, you
know this is.

Speaker 2 (58:00):
You definitely know, you got something in an imperial
stout I can't tell't tellbecause we've used the same
glass.

Speaker 1 (58:07):
I can't tell if you know.

Speaker 2 (58:08):
but there's not a big aroma.

Speaker 1 (58:10):
It's not a big aroma, no, boy, that one has more of a
boozy flavor.

Speaker 2 (58:13):
There's more bourbon.
I can taste more bourbon.

Speaker 1 (58:15):
I can definitely taste more bourbon in that one.

Speaker 2 (58:18):
That one, my belly's already going.
Wait a minute, After the fewbeers you've had today, I was
like ooh.

Speaker 1 (58:28):
Wow, that'll get your attention.
This is the first one fromBoulevard.
Well, the first one of all ofthem, but the first one from
Boulevard that you know.
There's booze in it, yeah thisis not a.

Speaker 2 (58:38):
This is not a beginner level beer.

Speaker 1 (58:40):
This is like a very high mid-range to expert beer.
Yeah, this is one you got tomid-range to expert beer.

Speaker 2 (58:45):
Yeah, this is one.
You got to make sure your lacesare tied up tight, your
britches are pulled in tight.
You've got to be ready for thisone man I'm trying.

Speaker 1 (58:53):
I guess I kind of taste cherry in it.
But not.

Speaker 2 (58:56):
Do you taste chocolate?

Speaker 1 (58:58):
Chocolate-dipped cherry.
Well, I don't get a lot ofcherry.

Speaker 2 (59:02):
You're very faint, so I think, where my cherry?
No, not my cherry.

Speaker 1 (59:07):
Okay, let's start over.
Yeah, let me start that again.

Speaker 2 (59:10):
So the flavor is at the very, very end of the finish
.
Yes, where there's some cherryand it's kind of a little bit
muted, so maybe that's thechocolate with it.
It could be, but this is.

Speaker 1 (59:22):
But boy, this is the first Boulevard we had tonight
that had a boozy kind of a boozyflavor to it.
And again, 15% for a beer ishigh.

Speaker 2 (59:31):
Yes, it's very high For us and we don't do a lot of.
We will try them, try to patourself on the back Only because
I mean, these are not probablybeers that everybody is going to
try very often.
So I guess, trying to describeit, the positive things it does

(59:51):
not taste like a 15%.
I mean, is there an alcoholflavor?
Yes, but it does not taste like15% and so, like the cherry,
that's kind of all that I'mreally tasting now is cherryness
, you know, on the finish, but Ihave had some chocolate dipped
cherries.
Yeah, I don't know if this is,but I think it's so that what's

(01:00:14):
intriguing, right?
When I read that it was aged inbourbon, it didn't say bourbon
barrel, so I don't, right?
So is it?

Speaker 1 (01:00:22):
Was it cherries?
Yeah?

Speaker 2 (01:00:23):
Just dunked in the cherries and the bourbon and
then put in the beer.
I don't know, it is still good.
May not be at the top of thelist, though.

Speaker 1 (01:00:31):
Right, so you're first on this one too.
Well, I was going to say thisone of the four Boulevard beers
today that we had, this is thefirst one that had a boozy
flavor.
It still doesn't taste like 15,but this is the first one.
I would have said, yes, this isdouble digit, for sure.

Speaker 2 (01:00:47):
Right, if we didn't know the ABV, correct.
Well, look, I'd have said thisis double digit for sure, right
and probably a higher one.

Speaker 1 (01:00:54):
I don't really get chocolate Cherry Spot on Very,
very muted.
Well, even the bourbon.
I don't know per se if I get abourbon flavor, but I get a
boozy flavor.
Whatever that booze is, I'm notsure, but you're fine with it.
Score-wise it's still.
I like it, you like it?
Yep, new person trying it?

(01:01:14):
No, no, I would not recommendthis as a new person getting
into craft beer to try thisfirst.
No, boy, what do I score?
This one?
Because it's kind of aconundrum, because it's you know
what I mean the balance.
I would do this one at a 3.7.

Speaker 2 (01:01:29):
Okay.

Speaker 1 (01:01:30):
Just because this is the first Boulevard really in a
long time that we've had thathad a boozy flavor to it, Right,
and that's not for you and Iit's not a bad thing at all.

Speaker 2 (01:01:46):
But again, I just don't get the other.
Can I ask you a question?
Yeah, I know what you mean byboozy?

Speaker 1 (01:01:48):
What do you mean by boozy?
Well, it has more of a.
When you taste it, you get, youcan tell there's a lot of
alcohol.

Speaker 2 (01:01:53):
So maybe not bourbon or whiskey or rum, no just that
there's a lot of alcohol in it.

Speaker 1 (01:01:58):
Okay, and does it burn when it goes down?
No, to me it doesn't burn.
That's why it's like it's aconundrum.
Yes, because they still aredoing a good job covering that.
There's not the Kentucky hug youknow, the bourbon burn that you
hear from Kentucky.
There's not that and I just, Iguess I just wish there was

(01:02:18):
maybe a little bit more flavoras far as the chocolate and the
cherry.
To be honest with you,otherwise it's good and I'm
hoping you have more of that oneas well so I can grab a bottle
of it from you.
But they do a good job and,like I said, 3.7 is still a
really good beer.
15% is crazy, Crazy high.
This is, like I said, of theother three that we had, this is

(01:02:43):
the first one that tasted likethe alcohol content was higher.

Speaker 2 (01:02:44):
Spot on.
You hit the nail on the head.
Very good description.
So that's kind of right.
In the same ballpark I am, soI'm very torn trying to give it
a score only because when abrewer does, I'd have to say you
know that threshold is probably14% and above.
You know there's a line wherethe brewer has to go.

(01:03:05):
All right, ship it.
I'm pushing all my chips in.

Speaker 1 (01:03:09):
Yes.

Speaker 2 (01:03:10):
And we're going to make this batch, because a lot
of people are going to be turnedoff by that high air ABV Right,
not us.
We're not scared, we will tryanything.
I think we will.

Speaker 1 (01:03:21):
Beer-wise.
Yeah, Good clarification.

Speaker 2 (01:03:26):
But once the brewer hit 15%, there's still good
flavor.
They're not afraid of theflavor.
So you know from what we talkedabout, flavor is there.
It's like Mike talked aboutthat, the crossover when it gets
too much of the alcohol flavor.
So my only opinion would bemaybe drop down the ABV a little

(01:03:47):
bit, so a little bit more ofthe cherry or the chocolate
flavor comes through.
Only thing I can say and I'mgoing to stay right with you I'm
going to say a 3.7 as well.
Okay.

Speaker 1 (01:03:56):
I hope that makes sense.
Yeah, totally agree with you.
Like I said, they do a good job, a very good job.
So you had one more question.
Oh well, Throw it out and thenwe'll do this last beer.

Speaker 2 (01:04:07):
All right, so we have the final question of the day.
Yep, this is the.
What is the?

Speaker 1 (01:04:13):
this is for 10 million points final jeopardy
final jeopardy.

Speaker 2 (01:04:16):
There you go.
I'm trying to make sure I hedoesn't want to be too easy so
what I did is I didn't actuallylike turn these into questions,
I just like copied things.
I'm going to have to give you areprieve.

Speaker 1 (01:04:28):
Okay, perfect, I win I got it.

Speaker 2 (01:04:30):
I got it right, so I'll I'm going to read it.

Speaker 1 (01:04:32):
Yes.

Speaker 2 (01:04:33):
And then I'll cause I don't think there's a question
in it.
All right, so we want toeducate?
Yes, so David Throgood, achemist turned conservator from
the Queen Victoria Museum andArt Gallery, who is the same
people that found the shipwreckoff Australia.

Speaker 1 (01:04:51):
Oh, okay.

Speaker 2 (01:04:52):
Yep Said about growing yeast found in bottles
to expose its secrets andrecreate its character for a new
beer, Dark in color with spicychocolate notes.
The James Squire recommended alimited release beer, so I get
it.
So what I copied I should havelooked at.

Speaker 1 (01:05:09):
So from the Beer they found the yeast in the beer
they found, yep, that theyharvested from that beer, yep.

Speaker 2 (01:05:15):
So it was actually David.
Throgood was the one whoactually was the one able to
extract the yeast.
Oh, okay, yep, that's way toohard of a question.
Yeah, I wouldn't have made it.
So he's the person whoextracted the yeast from the
beer To make the other one.
Right, it took 220 years fromwhen it was brewed to when they

(01:05:36):
make the second batch from it.

Speaker 1 (01:05:38):
Wow, Nice, so I didn't realize you could even do
that no, I had no idea, youcould do that.
So that is kudos yeah.

Speaker 2 (01:05:44):
I mean, that's almost as good as making a 15% beer.

Speaker 1 (01:05:46):
Exactly, exactly.

Speaker 2 (01:05:48):
So what do we got?

Speaker 1 (01:05:48):
We got one more beer left.
One beer left and this oneactually BK gave me a long time
ago.

Speaker 2 (01:05:55):
Quite a while ago, quite a while ago On the moon
many, many years ago.

Speaker 1 (01:06:00):
Yes, many, many moons ago.
Well, not that many moons ago.

Speaker 2 (01:06:03):
Oh, not that many, it was a number of moons ago.

Speaker 1 (01:06:06):
So this one is Feathered Drumline.
Feathered, feathered Drumline,volume 6.
This is of Woodpecker BarrelSeries, the Woodpecker.
Yes, it's a stout.
Is that right From La CrosseBrewing?
Yep, are you sure it could?
Yeah?

Speaker 2 (01:06:24):
It is Right in the front there, doesn't it say yeah
, it is so.
That's Holy cow, that's aneighbor.

Speaker 1 (01:06:41):
I had no idea that was from there.
Yeah, that's a neighbor.
Yes, and this is uh 15.4 abv.
Well, can you say it again,15.4.
It does have uh 10 ibus, though.
So 10 ibus, 10 ibus.
And let's see, it says afterbeing aged for 18 months in a
robber's rye whiskey barrel,robber's, robber's rye.

Speaker 2 (01:06:59):
I don't know, but it's rye.
Rye is like a peppery.

Speaker 1 (01:07:02):
It should be a little bit more of a peppery rye.
You know spicy flavor.
This chocolate stout, chocolateChocolate, was infused with
toasted coconut, coconut,toasted coconut, peanut butter,
whoa, Not just butter, peanutbutter and roasted cacao nibs.

Speaker 2 (01:07:22):
Didn't you guys have a tasting over the summer that
had peanut butter, oh yeah, ornuts, oh, nuts, nuts.
So this might have been.

Speaker 1 (01:07:29):
This could have fit right in there.
This could have.
Okay, the result is a rich andindulgent stout that will surely
lift your spirits and inspireyou to joyfully frolic in
pursuit of happiness.
Well, are you ready to frolic?
Is that like a dance move?
It could be.
Is it like the?
It could be.
Yeah, it could be like the, the, whatever that is I'm not a big

(01:07:53):
dancer, so I might not know.

Speaker 2 (01:07:54):
Oh, it is dark, is it ?
I'm not a big dancer, so Imight not know.
Oh, it is dark, is it?

Speaker 1 (01:07:56):
I'm not going to lie, it's a wee bit dark.
Oh, we have some darkness.
We have a little dark beer here.
We finally got to a dark beer.
Oh wait, no, they've all beendark beers.

Speaker 2 (01:08:07):
Oh, there's some aroma.

Speaker 1 (01:08:08):
Oh yeah, you know what the old joke is right.

Speaker 2 (01:08:11):
What's that that?
It's like wood.
When you're cutting throughwith a saw, it's harder than
woodpecker lips, mm you know, Idon't smell peanut butter,
really at all.

Speaker 1 (01:08:21):
I don't smell coconut .
Well, you get a littlesweetness.
I don't know what thatsweetness is, though that smell.
Oh, I taste peanut butter.

Speaker 2 (01:08:28):
Oh, there's peanut butter.
There's peanut butter there.

Speaker 1 (01:08:31):
Oh, that, okay, I'm going to, I'm going to
officially say I'm going tonominate this as well.
Are you going to put the beerof the year?
You're putting it up there nowFor being 15 point.
What did I say?
It was 15.4.
Four percent and I I I don'tget a lot of like toasted
coconut, but I get peanut butter, but it's a good peanut butter,

(01:08:51):
but it doesn't burn at all.

Speaker 2 (01:08:54):
You know, this is not going to cut through you like
woodpecker lips.
No, no, this is smooth.
This is smooth.
Yeah, this is you know.
So the rye whiskey barrel Isthere because, you know, on my
tongue there's a little bit of Alittle spice, but not, Is that
what that maybe?

Speaker 1 (01:09:09):
I'm guessing that's what it is.
I don't get.
There's not like a.
It's not a bourbon flavor,because it's not bourbon, it's a
rye.
But it's super smooth, it'sreally good.
The peanut butter flavor is alittle muted, but that's not a
bad thing in this case, becauseI think it helps.
I wouldn't have guessed thatwas 15.4.

Speaker 2 (01:09:28):
No, and what's you know?
The other hard part is whydon't they distribute more of
this?
You know this is good, this isvery good, so why don't they?
You know?

Speaker 1 (01:09:35):
That's crazy.

Speaker 2 (01:09:36):
So the only thing I did see something that said
after being aged for 18 monthsin the Robber's Rye whiskey
barrel the chocolate stout wasinfused with coconut, peanut
butter and cacao nibs, right Yep, and the result is a rich and
indulgent stout that will surelylift your spirits and inspire
you to joyfully frolic inpursuit.

(01:09:58):
So they did it really good.

Speaker 1 (01:10:00):
See, I don't know what robber's rye tastes like.
I've never seen robber's.

Speaker 2 (01:10:04):
But if this?

Speaker 1 (01:10:05):
was made in La.

Speaker 2 (01:10:05):
Crosse was it close by.

Speaker 1 (01:10:09):
That's what I'm wondering.
Wow, I can't believe it wasmade in La Crosse.

Speaker 2 (01:10:13):
Yeah, where was it aged?
Where did they put the barrels?
You said 18 months, right, soyou've that's good, so you put
it in the beer of the year.
So what's your score then?

Speaker 1 (01:10:22):
I made it for beer of the year, all right, and your
score.
Boy, is it better than the?
Because you had recommended the.
Was it barrel spice cake?
Well, that one I had down, wehad down a little bit, so it was
a creme brulee.
I'm sorry, yes, yeah, I'm sorry.
This this is good, super smooth.

Speaker 2 (01:10:43):
15 point doesn't taste like 15 percent at all,
one of the highest beers youprobably we've had on the
podcast in a long time.

Speaker 1 (01:10:49):
I still get the peanut butter flavor.
I don't.
I don't get the coconut toasted, I don't taste that.
I taste the peanut butter forsure.
I'm going to go 4.0.
Okay, just because if it wouldhave had that toasted coconut
flavor and the peanut butterflavor and it might, but the
peanut butter might overpower it, I don't know, but I do think

(01:11:11):
this is really good.
Yeah, 4.0.
I think it deserves every bitof that.
Okay, and at 15.4% drinks,super smooth.
Would I recommend it to a newperson?
No, just because I think theycould pick it apart Right, like
oh my God, it's strong For youand I.
This is super.
I think this is really good.

Speaker 2 (01:11:31):
So I think I'm going to stick with the same score.
I'm going to stick with thesame score.
I'm going to say a 4.0 as well.
It is everything you said, andI think the bonus is locally
made, la Crosse Brewing, not toofar away.
So this is one of the few beerswe've had in a long time that's
been locally made.
Yeah yes, right.

(01:11:51):
So to me that's a big kudosPlus barrel, aged plus 15%, more
than 15%, and it tastes good.
So a lot of good things thatthey were doing.
I just wish I could find moreof them.
Yeah, they're doing a good job,so I'd like to see that.
Yep, so what do you think aboutthe class overall today?

Speaker 1 (01:12:14):
Overall, I enjoyed it .
I'm sure you did too, you knowextremely good, we had four
Boulevard beers which we knewthey do a good job.
Yes, yes, you know, the, the,the Southern Tier, we were going
into a thing.
Okay, they do a lot of reallygood stuff.
Hinterland, that was kind of awild card but it was barrel aged
, still good.
Kbs, really good, and then thislast one, we went in blind,

(01:12:39):
right, honestly, and they wereall good, you know, and honestly
, to come out of this class withtwo potential Beer of the Year
candidates, I think was reallygood.
Right, you know, we had theCreme Brulee from Boulevard, and
then this last one that I thinkboth of those should be at
least in the conversation, andthen this last one, that I think
both of those should be atleast in the conversation, and
we're not saying they're goingto be the beer of the year, but
they're in the conversation.

(01:12:59):
Yeah, and you know, this is ourfirst high ABV class in a long
time, right, you know, for thisyear.
And of course then we're cominginto Oktoberfest time, so it'll
be for a while, a little whilelonger, but we'll come back.

Speaker 2 (01:13:16):
Yeah, it was awesome.
I I'm glad we did it, so so.
So what is your number?

Speaker 1 (01:13:18):
one or number two, beer, oh boy.
Well, my number one is probablystill the creme brulee from
from boulevard, just because,and I again the southern tier
creme brulee, I did like it, butit had too much of the burnt
flavor.
That was the stout, theimperial stout.
The creme brulee from boulevardwas the the uh, barley wine.
Yep, blew me away, unbelievableflavor.

(01:13:38):
My 1b was the stout, theImperial Stout.
The Creme Brulee from Boulevardwas the barley wine.
Yep, blew me away, unbelievableflavor.
My 1B was the last one, thefeathered Drumline.
Drumline, yes, super good I was, and, like you said, locally
brewed totally caught me offguard, really good.
So.
And then you know and it's kindof crazy when you think about
it because you're looking thenat, like you know, kbs, which is

(01:14:02):
down from there, you know well,actually the, the chocolate
covered cherry, I rated higherand then then kbs, but yeah, my
top two easily were that cremebruleeberry.

Speaker 2 (01:14:14):
And then the last one , the Drumline, the Feathered
Drumline, yeah, so I think, yeah, to echo what you said, this
was a very good category, for usTried a lot of double-digit ABV
beers that we haven't had inquite a while, but they're all
very similar.
I mean they're all darker beers.

Speaker 1 (01:14:34):
I mean we had a White Stout, but Right, other than
the white stout but Right, otherthan the white stout, yeah, but
I mean it was sour Right.

Speaker 2 (01:14:40):
And they were all good.
Could the average drinker craftbeer?
Maybe not, but maybe, if they,you know buy some of these beers
and drink with a friend.
Oh yeah, oh yeah.
So maybe there's a way theycould, you know, maybe not try
it by themselves, but maybe theycould like get some and bring
it over to a guy's, somebody'shouse.
Hey, let's try some of thesebeers.
But I definitely liked thecreme brulee from boulevard.

(01:15:02):
That was really, really good.
It might be getting me hookedon spiced rum there you go.

Speaker 1 (01:15:07):
Welcome to the club.

Speaker 2 (01:15:09):
So so very good.
And I liked rum and I'm youknow, I'm a bourbon guy but I
like the rum, so that's, maybeI'm switching over.
Then I like the last one, theFeathered that was.
I just wish I could find moreof those around here, because
it's a local brewery ordistillery.
Yep, but Boulevard is at thetop, yeah, I mean.

(01:15:30):
So they're up there withBourbon County, maybe not first
or 1A, but they're definitelysecond.

Speaker 1 (01:15:37):
Oh yeah.

Speaker 2 (01:15:37):
They got the second place notched out really, really
securely.
So they're doing a very goodjob and they're doing keep up
the good work.

Speaker 1 (01:15:45):
Yep, I agree this was a good class.
Yeah, very good class Again.
Would I recommend these to newpeople?
Probably not.
You got to be a little bit moreexperienced to try these,
because you know, sometimes thebourbon barrel or rum barrel or
whatever, the high ABV mightthrow some people off.
So anyway, really good class.
I'm glad we did them.

(01:16:06):
Like I said, in the next fewweeks we'll be doing Oktoberfest
, so we're going to tone herback down again, but yeah, so
that is on the horizon, that'son the horizon, all right.
Yes, so awesome.
Well, hey, dude, I'm glad westepped her up a little bit.

Speaker 2 (01:16:19):
Yep, we did try, we did.

Speaker 1 (01:16:21):
We got back to where we are, we got back to where
we're like a little morefamiliar with what we got.

Speaker 2 (01:16:26):
So anyway, and you got some good education.
Yes, I did.

Speaker 1 (01:16:30):
Yeah, there were.
So I hope everybody liked that.
Yep, yep, I agree, so awesome.
Well, hey, thank you so muchfor providing your beers.
I brought a few here.
I'm sorry for the sour.

Speaker 2 (01:16:41):
I tried but you know, it was in my fridge, but we did
try it and now it's gone.

Speaker 1 (01:16:44):
Yes, you know.
So anyway, ladies and gentlemen, thank you so much for
listening and, like we alwayssay, we hope your always warm
and your beers are always cold.
See ya, 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 gmail dotcom.
You can also find us onFacebook, Twitter and Instagram.

(01:17:07):
If you're on Untappd, 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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Ep 126 - High-Octane Barrel-Aged Masterpieces: A Journey Through 10-15% Beers

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Ep 126 - High-Octane Barrel-Aged Masterpieces: A Journey Through 10-15% Beers