October 3, 2025 • 51 mins
Forget sugar-bomb pumpkin beers—this tasting tour is all about balance, craft, and a few bold surprises. We line up six fall pours that couldn’t be more different: a rare pumpkin lager, a chili-spiced ale that warms on the finish, a silky nitro pumpkin spice latte with coffee, and two barrel-aged heavyweights that turn seasonal flavor into slow-sipping art. The arc builds from approachable to audacious, and it’s capped by a rye barrel–aged Belgian-style quad with figs and molasses that drinks impossibly smooth for its strength.
We start by probing where spice belongs in a lager that keeps things subtle, then flip the script with New Belgium’s Atomic Pumpkin where cinnamon meets habanero heat in a clean, lingering finish. From there, we chase the perfect “pumpkin pie” profile and diagnose what a well-made ale might be missing when the allspice and clove don’t quite pop. Texture takes center stage with Left Hand’s Pumpkin Spice Latte Nitro—the cascading pour, pillowy head, and smartly restrained coffee note create a café-meets-taproom moment that feels tailor-made for sweater weather.
Barrels change the conversation. Lexington Brewing’s Kentucky Pumpkin Barrel Ale layers caramel, vanilla, and bourbon warmth without the burn, showing how oak can elevate rather than overwhelm. And then the showstopper: Three Sheeps’ Pumpkin Spice Veneration, a rye barrel–aged quad where molasses, fig, and pumpkin-spice glow meet Belgian depth and a gentle peppery edge from the rye. It’s complex, warming, and a clear beer-of-the-year contender.
Along the way, we touch on the surprising roots of pumpkin beer in early America and why modern brewers are revisiting the style with more finesse. Looking for the best pumpkin beers to try right now? We’ve got picks for newcomers, heat-seekers, nitro lovers, and barrel fans. If you enjoy thoughtful tastings, honest scores, and a little beer history with your pour, you’ll feel right at home. Subscribe, share this with a fall beer friend, and leave a quick review to tell us your go-to seasonal pick.
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_01 (00:24):
Welcome to the North With the Beer Guy Podcast.
This sounds like some goodmusic, buddy.
It sure does.
This week it's may not beOktoberfest, but that music
still fits.
Yes, it does.
That that makes me think offall, kind of the leaves
(00:46):
rustling in the wind, kind ofcooler temperatures, and beer.
And beer.
Of course, pretty much everysong reminds me of beer
nowadays.
Is that a bad thing?
No, I was well, I you know, somepeople might say yeah, but I say
no.
Well, I say go with it.
I say roll the punches.
There you go.
Or roll out the barrel.
There you go.
Yeah, exactly.
Either or if they have a songcalled Roll Out the Barrel, you
(01:08):
gotta roll out the barrel.
You're just being polite.
You gotta do it.
Exactly.
Awesome.
Well, hey, ladies and gentlemen,welcome back to the Northwoods
Beer Guy podcast.
This is Mike, the NorthwoodsBeer Guy.
And as always, I'm here withJim.
Hey, buddy, how are you doing?
Doing good, man.
How about yourself?
Can't complain.
Yeah.
I did no.
I say nobody listens when wecomplain anyway.
So yeah, so we gotta just keepdrinking beer.
(01:29):
You gotta keep drinking beer andtalking about it.
Well, what do what do you thinkwe're gonna be drinking this
week?
Well, you know, we've got alittle bit of a trend going.
We have German Oktoberfest.
We follow that up with pumpkin.
Yep.
Then we went to AmericanOktoberfest.
Okay, yep.
So this week we might as well goback to pumpkin.
Wait, oh, you twist my arm.
(01:49):
I know.
I'm sorry.
Okay, let's do it.
I think I'm in.
I twisted a little hard there.
I apologize.
I think I'm in.
Okay, good.
I'm glad because they're on thetable here.
So all right.
Well, somebody's gotta drinkthem, somebody's gotta drink
them.
And that's gonna be left up tous.
And hopefully, I mean, lastweek, I mean, sorry, folks, we
kind of struck out.
I'm thinking these might havesome flavor.
(02:11):
I think we have potential here.
Yeah, we have very, very muchpotential, yes, because we do
have a beer that I think you orI, or one of us, or both of us,
actually rated one of thehighest pumpkin beers ever.
Yeah, I think you're right.
And uh we got it, we've circledit back around to bring it back
into this category.
Well, it's a 2025 version, itmight have changed, right?
(02:32):
It could have got bad.
It could have.
I doubt it, but it could havegone bad.
It could have.
Let's let's hope not.
Let's hope not.
Let's hope that they're allgood.
Yes, exactly.
Oh, and um oh man.
Did you last week was awesome.
I didn't have that, I didn'thave that hanging over my head.
The pressure, the yeah.
Oh well, I think up for it.
(02:54):
I got some good I got two pagesof questions.
Oh my word.
How many questions you got?
We got six beers.
I get like 20 questions.
Oof.
You got all kinds of chances.
There you go.
I'm gonna score more points thanI've ever scored.
See?
Anything for you, buddy.
I know, you're you're you'renice like that.
All right.
Well, are we?
Well, we might as well startwith a beer.
(03:14):
All right, let's do that.
Like I said before, I gotta getmy thinker thinking.
So I'm gonna tighten up your capthen.
Yeah, or yeah, exactly.
So the first beer that we haveis like last week, is from
Lakefront Brewing.
All right, well, in Milwaukee.
And this is their pumpkin lager.
(03:35):
All right, and on the can itsays lager brewed with real
pumpkin, cinnamon, allspice,ginger, nutmeg, cloves, and what
is the last one?
How do you say that last wordthere?
And mace.
Mace?
They spray mace in there?
M-A-C-E.
Okay.
I thought it was like isn't thatthe stuff you spray the bear?
I was gonna yeah, I was gonnasay it can't be mace, it's gotta
(03:58):
be some weird thing.
So, yeah, interesting.
Well, let's hope it tastes good.
I do have a little bit moreinformation on this.
And I'm you want you want topour the beer so we can drink
while you're sure.
Well, here, I'll give you that.
All right, I'll put you on theon the can.
So to say that sounded terrible.
Uh, in 1989, Lakefront breweryowner Russ Clish was reading
(04:18):
Dusty Brewing Tome, tipping oneof our fine lagers, and came
across a beer recipe that ThomasJefferson had brewed with
pumpkin at his home inMonticello.
All right.
Lakefront Brewery's pumpkinlager is one of the only pumpkin
lagers available in the world.
All other pumpkin beers areales.
Okay.
Except we did have a couple ofuh stouts last time.
(04:40):
We had so using real pumpkin anda proprietary blend of spices
made here in Milwaukee for us bythe acclaimed Spice House.
Our brewers lager this beer forfour full weeks.
SPEAKER_00 (04:53):
Okay.
SPEAKER_01 (04:53):
This extra time gives pumpkin lager a deep,
smooth richness that no ale canmatch.
A frothy entry leads to anoff-dry medium to full body of
intense cinnamon, nutmeg,cardamom, and candied yam flavor
on a nutty whole grain toastpalette.
(05:14):
Wow.
Yeah, finishes with a drierspice and light toffee fade.
Caramel and Munich maltsreinforce this beer's mouthfeel
and lend to the malty sweetness.
A nicely balanced spice beer forthose cool fall nights.
Wow.
There was a lot going on inthere, it sounds like it is
(05:35):
color-wise, it's kind of apumpkin color.
Orange-ish orange-ish typething.
Not a lot of aroma.
I don't smell much.
That's weird, you know.
You would think there'd be a lotof pumpkin as oozing out or all
those spices, you would getthat.
But I don't on the nose, I don'tget it.
Nope.
Oh, you taste it.
There's some there, but it'snot, it's not over the top.
No, I was expecting a realstrong.
(05:56):
And it's a lower ABV.
Oh, I didn't tell.
Did I?
Yeah, yeah.
6.1 and uh 10 IBUs.
It's not bad.
No, I guess my only complaintwould be when you read I read
that.
I thought you were gonna get,you know, the cinnamon, nutmeg,
clove, also that all usuallyjumps out at you, right?
And it really doesn't do that.
I think so.
The echo in line or fall in linewith that, they had a lot of
(06:19):
stuff that you were supposed tobe tasting.
I don't taste all, I mean,there's like the pumpkin flavors
there, but all that spice, thestuff that you're looking for,
is not so and I'm guessing, youknow, it said that whatever the
spice house, it must be uh uhanother business in Milwaukee.
And I'm sure they probably puttogether the combination, but I
think they could have maybe puta little bit more in there.
(06:42):
I mean, it it does, it I thinkit is an adequate representation
of a pumpkin.
Is it over the top?
No, flavor is not oozing out ofthis aroma's not flowing out, so
I'm glad that you get to gofirst on the score.
Yeah, it's uh yeah, I you know,with all of the flavors that
they were talking, it shouldtaste like a pumpkin pie.
Yes, you know what I mean,honestly, and it really doesn't.
(07:03):
You get very faint, because likeI said, clove and and all sp all
that stuff is really kind ofstrong flavors.
And typically when they're in abeer, because well, like look at
Christmas time, yeah, you know,clove and all that stuff is in
there, and you get it.
It's typically it's like wow,it's there.
And this one, you can drink it.
Don't get me wrong.
I mean, if you've never had apumpkin beer, you could drink
this, you know, because it's notover the top on anything.
(07:25):
But I think for what you and Ilook for and kind of what they
promised, so to speak, um, Ithink it maybe was a little
lower than what it should havebeen.
So I'm gonna go like a 2.4.
SPEAKER_00 (07:38):
All right.
SPEAKER_01 (07:38):
Uh, just because, again, if it's on the can, it
should be in the can, and it is,but it should it needs to be a
little bit more, in my opinion.
Right.
I think echo 100% everything yousaid.
I was actually looking forwardto a little bit more of the
spice because I mean, I thinkthat does add a little bit to
it.
Because really, right, all whatI'm tasting right now is more
the pumpkin, which is not a badflavor, but those other things
(07:58):
they talked about would have, Ithink, added it to the next
level.
Um, so I'm gonna go with 2.3.
Just I was expecting a littlebit more, right?
I agree a hundred percent withyou.
So, your first question.
Oh, I thought you'd haveforgotten about that.
The question is kind of atwo-part question.
Okay, in approximately what timeframe and who and why did some
(08:20):
people start using pumpkins forbeer?
I thought, because this ispretty interesting.
I thought the the reasons, yeah,because there was a there's a
there is a reason why there's areason why.
Okay, I'm guessing it startswith a one.
Yes, the time frame.
And actually, I'm just I'm gonnaeven give you to the what
century.
Oh, I'm gonna give you ahundred-year window.
Wow, huh?
Hundred-year window.
Could I get a thousand-yearwindow?
I don't even know what thatbecause that would still start
(08:42):
with a one, right?
That's what I said.
Um and where where is a lot ofpumpkins at?
I'm gonna say the 1800s.
Okay.
In you're looking just countryor just uh yeah, that makes it
way easier.
No, we'll say Scotland andbecause they they didn't have
(09:06):
grain.
I don't know.
I'm just I just throw a note outthere.
I don't know.
That was like, yeah, that's bad.
All right.
Well, yeah, well, I will have tosay it's probably been your
worst answer you've ever came upwith.
Okay, perfect.
So the reason was because ofstarvation.
Nobody liked to eat pumpkin, sothey made it into beer.
For the looming threat for theNew England colonists in the
(09:28):
17th century.
Shortages of wheat and barleymeant families, especially the
poor, need to find a tough,versatile crop that was easy to
grow and could survive thebitter northwest northeast
winters.
Okay, pumpkins, it turns out,fit the bill perfectly.
So it didn't take long.
It started in the US in the1700s.
Interesting, that's cool.
(09:49):
So it didn't take long for theseearly settlers to figure out
they could use these squashesfor the fermented sugars needed
in the brewing process.
Malt, which is what and still isnormally used to ferment the
sugar, was hard to come by.
Thus, the pumpkin proved to be ahandy and widely available
substitute.
Well, that's interesting.
That's that's cool to know.
(10:10):
Yeah, that was a good question,even though I was not quite such
a good answer.
But I was like, I was expectingyou to like narrow that thing
right down.
No, no, I had no clue.
Okay, so I was just shootingfrom the hip there and totally
missed.
Tommy gun totally missed.
Oh you're a good try, though.
I'll give you that.
Oh, yeah, that was not a goodtry.
(10:30):
Okay, I take it.
All right, so what do we gotnext?
Well, hey, the next one we have,and we have had beer from this
company before.
We've had some very good beersfrom this company.
All right.
This is by New Belgium Brewing,okay, which is in Fort Collins,
Colorado.
Colorado.
And this is their Voodoo RangerAtomic Pumpkin Ale.
(10:51):
All right.
6.4% ABV and 10 IBUs.
Nice.
Now, this is a pumpkin alefeaturing cinnamon and habanero
chili peppers.
Oh, say it again.
Habanero.
Cinnamon and habanero chilipeppers for just the right
amount of heat.
I like I do like the artwork onthis guy.
(11:11):
Yeah, this is their their cool.
I guess he's supposed to be likea pilot, like a fighter pilot
kind of guy, but he's got likethe he's a skeleton.
A skeleton, and he's gotwhatever that hat is where it's
got the ear flappers on it andsuch.
Uh, and this is a specialrelease by them.
All right.
And I know we've had this in thepast, this is the 2025 version,
and I hope it's like the old onebecause I really like it.
(11:34):
Yes.
I mean, we have had good luckwith this.
So, I mean, so I compared tolast week, I think we're we are
doing a little bit better sofar.
Yeah, already off the bat, we'redoing a little bit better.
So let's hope we can keep thethe roll moving and keep the
let's keep her going the wayit's going.
So this definitely has head.
Yeah, yeah.
I can smell the cinnamon.
Can you very faint, but you cansmell it.
(11:56):
Boy, I don't but again, there'snot a lot of aroma.
Not a lot of aroma.
We're gonna have to get backinto some big beers with aroma.
There you go.
Ooh, oh, there's a cinnamon, andthere's the pepper.
Yeah, wow, I like that.
That is good.
Wow, they're they kind of theyreally balance and offset each
other, don't they?
Yeah, for sure.
I mean, I can feel the burn atthe back of the pepper.
The pepper is still lingering,yeah.
It's still there, it's stillthere.
(12:17):
If this, but I get the cinnamonright off the bat, and then when
you swallow it, you get thatpepper burn.
Yeah, this is so.
If you don't like peppers, thisis probably not your beer
because it is it's not over thetop, but it lets you know it's
there.
Exactly.
This one, if you were a newperson, I'm not sure I would
recommend it just because of thepepper.
Right.
Because I think a lot of peopleare gonna be like, whoa, you
know, that's really spicy.
(12:38):
Yeah, it's it's gonna catch youoff guard.
Yeah, I mean it it gets yourattention, but it's not it's not
like the ghost pepper.
Right.
That one is those are yeah, thatwas hot.
So, and we've had other jalapenoor I'm sorry, habanero beers,
and they're kind of like this.
And I know when I talked to mybrother the one time about it,
uh, and we talked to thatgentleman down in Leclair at
(12:58):
that brewer if you remember, andthat did all the peppers in
that.
And uh, I think he had said thatyou use less peppers in like
these or ghost peppers or thingslike that, where jalapenos you
got to use more, and he's like,you know, they're all over the
board for heat, and some of themare super hot and some of them
are not, and so yeah.
Well, and this one, I mean,what's good with this?
I mean, that there is it letsyou know that it's there, but it
(13:19):
doesn't stay, it doesn't linger,it really dissipates quickly.
Yep.
So, I mean, I I I honestly thinkthis might be even better on a
on a cold night.
Oh, yeah, you know, we're maybelater in the fall, we're a
little bit early in the fall,maybe later.
This would probably warm me up.
Oh, yeah.
I don't I mean, just throwing itout there.
No, I agree with you.
I really like this.
Like I said, the pumpkin flavoryou do get honestly.
(13:39):
I think the pumpkin is kind ofthe the most muted flavor,
honestly.
I hate to say it, but I thinkthose hop those habaneros really
cancel out a lot of the flavors,yeah.
And I still do get the pumpkinand the cinnamon, though.
I mean, right off the bat, youget the that, and then then it
goes into the the habanero.
So I'm actually gonna say a 2.7.
Okay.
I think it's all right.
(14:00):
I mean, I'm not a huge habanerofan, but I think this is just
the right amount.
Gives you a little, lets youknow it's there.
The I don't know if I can I saythat the habaneros are a finish,
yeah.
Because it's like I said, it'son the finish, and then your
throat is where you're feelingit, you know.
So, you know, and we haven't hadanything like that for these
fall beers in a long time.
(14:20):
It's not a bad thing, and itdissipates pretty quickly.
It's not like my throat is onfire, like if it was a bourbon
barrel, but it lets you knowit's there.
So I think that's okay.
2.7 is a good score.
Okay, yeah, you know, and whenyou're talking about on the
finish, because remember, we hadsome of the jalapeno beer where
you got that really goodjalapeno flavor, but there
wasn't much burn.
Right.
You know, where that one, yeah,that's not on the finish.
(14:42):
This one is definitely on thefinish.
You get the pepper for a pepperbeer and a pumpkin beer.
I do really like this.
I'm gonna go with 3.0.
Oh, because I I do think thatthat combination of I guess you
could say the pumpkin and thecinnamon with that habanero,
it's just a really goodcombination.
It is, yep.
And I think you're right.
I could see sitting herewatching, you know, the first
(15:02):
snow of the year kind offloating down, having one of
these and keeping you a littlebit warmer.
So I think so, yeah.
I uh they did a good job.
Yeah, they did a good job.
I really do like this.
Perfect.
So Belgium back into ourquestion yet.
Okay, back into our easyquestions.
Yeah, he after my first one,he's looking for oh geez, do I
have an easier one?
Or this next question I think isanother good educational piece.
(15:27):
Okay, I like those because it'sactually they found this in a
book from 1771 that was kind oftyped together with some other
recipes.
Okay, so somebody must havestumbled on the pumpkin thing by
accident and it was actuallywith some apple recipes, or it
was actually part of theAmerican Philosophical Society.
Oh, geez.
(15:47):
Okay.
So the I'll read this and thenI'll get to my question.
Okay.
Let the pompion beat be beatenin a trough as apples.
The express juice is to beboiled in a copper a
considerable time and carefullyskimmed that there may be no
remains of the fibrous part ofthe pulp.
After that intention isanswered, let the liquor be hot,
(16:09):
cooled, fermented as a maltbeer.
Okay.
So that came from the AmericanPhilosophical Society.
Okay.
My question is who, which famouspresident made that pumpkin
beer?
Thomas Jefferson.
Um president.
Oh, Thomas Jefferson.
He was a president.
Oh, he wasn't.
(16:30):
Thomas Jefferson was.
I thought he was just on thenickel.
unknown (16:34):
No.
SPEAKER_01 (16:35):
Who was our first president?
George Washington.
There, that's the right answer.
Yeah, because Thomas Jefferson.
Hang on.
Was he?
Yes.
Thomas Jefferson was the thirdpresident of the United States,
serving two terms from 1801 to1809.
Mr.
Smarty Pants.
Well, I guess I was, but you gotthe question wrong.
But I got the wrong.
Yes.
So interesting, because rememberthe first one was that uh
(16:55):
Lakefront had the recipe thatThomas Jefferson had done.
So okay.
So this George Washingtonactually made one a little
earlier.
Interesting.
But it's going to come up inanother question later on.
So when they were talking, itwas kind of the papillon.
Is that what you said?
P-O-M.
Pom P-I-O-M.
Pom Pompeon.
That's kind of must be an oldworld name for a pumpkin.
(17:15):
Right.
Huh.
Interesting.
So the yeah, be and I can see toget the fibers out because the
pumpkin meat, quote unquote, isvery fibrous.
Right.
So, but I mean, so you're it'sweird, you know, that somebody
went and then wrote it all downand put it in this book because
that's they had to come up withthe juice first, get all the
everything else taken out of it.
Interesting, huh?
(17:36):
So I'm sure they probably usethat for some of their food or
something, maybe.
Could have been.
Could have been.
So huh.
So there you go.
There you go.
All kinds of education.
Jeez, I can't handle thiseducation thing anymore.
You're going right back toschool.
I'm going right back toentertainment.
What do we got up now?
Well, we got our first bottle.
Bottle?
Yep.
And this is by Whole Hog.
(17:56):
Which is which is Point Brewing.
Yep.
It's kind of their experimentalbeers, right?
Yeah, there you go.
I was gonna say, I I used tothink it was kind of like Big
Eddie was to Liney's.
Right.
Where it was kind of theirhigher octane, uh, like you
said, experimental type things.
So well, and my daughter foundthis one for me because she's
going to school up there.
There you go.
So this is one of those.
Well, thank you very much forthat.
(18:17):
Yes.
You know who you are.
Kudos.
Keep it going.
Yes.
So this is their pumpkin ale, 7%ABB.
We've stepped it up just uh justa slight bit.
Yep.
38 IBUs.
Okay.
All right.
So this is again out of StevensPoint, Wisconsin.
Handcrafted using real pumpkinand savory pumpkin pie spices
(18:38):
with hints of all naturalcinnamon and nutmeg.
L natural.
Pearl hops, which was in, Ithink, the first one again.
Pearl hops.
Pearl hops balance with richMunich roasted and caramel malts
for the full-bodied taste andexceptional flavor.
All right.
So that seems a lot of goodwords again.
(19:00):
Yeah, it seems very similar tolike that first beer.
Yes.
So hopefully we have a littlebit more to it.
You know, flavor.
Flavor.
And such.
We we like flavor.
Yeah.
Yeah.
I don't know if you know this,ladies and gentlemen, but we
like flavor.
We're not afraid.
That's a nice color.
That's orange.
I like that color.
This one is probably the firstone.
(19:21):
Oh wow, you can't actually seethrough it.
It's it's not no, it's notunfiltered, but it's just a
little bit you can kind of ifyou go by you know your finger
in the light, you can see it,but just the outline kind of
thing, you know, the shade.
So that that's a good sign.
Man, again, the aroma is not ahuge amount of aroma.
You do get a little bit, but notmuch.
All right.
Well, here we go.
(19:41):
Whole hog pumpkin ale.
There's pumpkin.
I get that pumpkin pie flavor.
Pumpkin spices there.
Oh, yeah.
It's just the spice is just alittle for me.
It looks a little bit off.
The spice does not like it'smissing.
Right.
It's missing the cinnamon,probably the clove or the
allspice, one of those.
Because it's just uh, what didit say?
It was the uh nutmeg and did itthe hints.
(20:02):
Oh, natural cinnamon and nutmeg.
But the cinnamon is prettymuted.
Yeah, I do get the nutmeg, but Ithink it's missing.
It needed the allspice.
Something to make it a littlebit sweeter.
That yes, that spice, whatever.
Maybe this little heaviercinnamon, maybe?
That could be.
I could drink it.
Yeah, it's not bad.
No, I could definitely drink it.
Well, you get to go first.
(20:22):
Oh, again.
Yeah, I I like this.
I it it's getting closer to apumpkin pie flavor.
It's still not there, right?
Because, like you said, I do Iagree 100% with you, it is
missing something, and it couldbe it could be the allspice,
could be the clove, I guess, orlike you said, bump up the
cinnamon a little bit.
Right.
Uh, still, it's very good.
I'm going to put this at a 2.9,just one notch down from that
(20:46):
the last one.
Atomic pumpkin.
Yeah, just because I do like thewhere this flavor's going.
Uh, I think if they did bumpthat cinnamon up a bit, or at
least whatever it's missing, addjust that little tweak.
This could be a 3.4, 3.5 typebeer because it's very, I think
it's got a very good base, so tospeak.
Uh, it just needs a littletweaking.
Very good.
(21:06):
Yeah, I I'm right in there withyou.
I don't know.
I'm probably gonna say a 2.8because it is there.
I mean, because there's no badfinish, no bad aftertaste.
The pumpkin is really, I thinkit's a good pumpkin flavor.
It's just that that spice justneeds a little bit of tweaking.
Yep.
Other than that, I think it'sspot on.
I agree with you.
So 2.8, nice.
All right, all right, hit mewith another question.
(21:28):
Are you ready?
So I'm not ready.
Okay, now I'm ready.
We just talked about a veryfamous president, yes, Mr.
Washington, president ofWashington.
There was a point in time wherepumpkin beers were very
prevalent across the UnitedStates, then they kind of fell
away as the modern agemechanical, you know, late
(21:49):
1800s, early 1900s, everythingso kind of went away from
pumpkin beers.
Okay, in what year and by whombrought back the pumpkin beers.
This is a good one.
Man, I I yeah, I'm I don't evenknow.
I can't even venture a guess onthat.
I'm not, I don't know.
You don't know?
No.
So in 1985, okay.
So relatively recently, BillOwens, yeah.
(22:12):
I don't know, Bill, the owner ofBuffalo Bills Brewery in
Hayward, California.
I was gonna say not inWisconsin.
That sounds like an out westname, found the details that
George Washington used to brewhis pumpkin beer, and he started
that exact recipe.
Really?
So, like so you said like theend of the 1800s it basically
(22:33):
went away.
Right.
It went away.
I think people may have kept therecipes, but it wasn't nobody
was making a pumpkin beer.
Okay, huh?
So it sat there until 85.
And then somehow this guy foundso 40 years is no from the
1800s, so probably yeah, 1985 totoday.
So it's only been aroundtechnically again for 40 years,
(22:55):
but wow, that's interesting.
So you wonder where in the worlddid he find I know it does not
say that, you know, but it'smade him.
So Buffalo, what was the name ofthe brewery?
Uh Buffalo Bills Brewery.
Buffalo Bills Brewery.
In Hayward.
We'll have to look it up.
I he's probably still notaround, but that that's kind of
an interesting, interestingthing.
All right, so there we go.
Trying to educate you.
(23:15):
See, no, that it you had somegood information.
So hopefully the the listenersare uh trying to figure it out
as well, but I couldn't dragthat out.
You couldn't?
So what do we got now?
So now we have and we've hadthis brewery a number of times.
Okay, left hand brewing company.
Good, and they are out ofLongmont, Colorado.
(23:38):
And this is their pumpkin spicelatte.
But there's another word onthere nitro.
Yes, nitro.
So this should be a let's hopeit's got the little tiny
bubbles.
I'm hoping it's got the widgetin there, and the little tiny
bubbles, and little tinybubbles, and this is a 7% ABV.
Stepping up.
(23:59):
But still, this is way higherthan what we were at last week.
Yep.
So this on the can it sayspumpkin ale with spices and
coffee.
Oh added.
No, we have not had a fall beeryet with coffee, right?
No.
Now on Untapped, it says up yourpumpkin spice latte game with
this cozy can of fall.
(24:20):
Our brewer's blend of cinnamon,ginger, nutmeg, and allspice
combine with pumpkin and ozo'sUrsa U R S A.
Ursa.
Ursa.
There you go.
Oh, okay.
Ozo's Ursa major coffee.
Okay.
Oh, there we go.
There we go.
Yep.
(24:41):
I don't know what that word is.
Well, this celebrated seasonalcraving.
Toasted malts impart notes ofcaramel sweetness while oats and
lactose add richness and body.
Top it all off with a pillowynitro head.
Pillowy.
Reminiscent of latte foam.
Golden orange in color likechanging fall leaves.
(25:03):
Wow.
Pumpkin spice latte nitro istailor-made for the crisp air
and comfort of sweater weather.
Wow.
A lot of words again.
A lot of words.
Is it in the can?
unknown (25:17):
Let's see.
SPEAKER_01 (25:17):
Alright, here we go.
Let's see if we can hear it.
Oh, it's in there.
And look at the little smoketype things coming out of the
can.
I did hear the little widget.
Oh boy, that makes me happy.
Oh, look at the little tinybubbles.
It's funny.
It almost looks like milk.
You pour it and it looks likemilk right now until it
cascades.
Look at the bottom.
You should almost be videoingthat.
This would have been a goodon-air video, wouldn't it?
(25:39):
Oh, no doubt.
Oh, it's separating out the beerright to the wow.
That would have been cool.
That is crazy.
We're gonna have to do that onetime when we have some more of
these nitro beers.
And look at look at the uh thehead.
It's actually orange in thebottom and white at the top.
It totally did what it said.
Tenth of a point extra.
There you go.
There you go.
And it's got those are supertiny.
(26:01):
You can you can tell on the headon that is very smooth.
Yeah, that looks almost likemilk on top.
Oh, that's I got some aroma.
There you go.
This is the first one in acouple weeks that we've actually
really had aroma.
Boy, that all right.
Here we go.
Here we go.
That's good.
Wow, that one's good.
That is natural, really does it.
Yeah.
(26:21):
Wow.
That was good.
You totally get the pumpkin andspice type thing.
The coffee is not overpowering.
No.
But you on the I think I getthat on the aftertaste is a
little bit of that coffee.
But it's not really strong.
No, no, I was gonna say it'sI've never had a pumpkin spice
latte.
Uh all of the the people thatvisit the certain coffee houses
(26:42):
probably are going, What?
But uh but that nitrile reallysmooths that out, doesn't it?
Yeah, that smooth out.
That sounds like whipped creamon top.
Oh, yeah, yeah, I would agreewith you.
Wow, that is that's good.
That's good.
Wow.
Hmm, wow.
We uh yeah.
Oh, you get to go first on thisone.
Yeah, um this is definitely thebest beer that I've had in this
(27:05):
category so far.
This is really, really good.
This is gosh, I'm just trying tofigure out where I'm gonna throw
a dart, I'm gonna say a 3.5.
Oh wow.
I I like it.
I mean, it's so it's smooth witha nitro.
Yeah, it's almost like drinkingwhipped cream.
Yeah, um, the spice is justright.
There's a little bit of pumpkin.
I mean, and the coffee is justvery muted at the end.
(27:27):
So I mean it is there, but it'sreally muted.
But this is very good.
I know it's hard for me todescribe, but it's good.
Yeah, I I agree a hundredpercent with you.
I was gonna say the thing I'mmost impressed with is the fact
that the coffee didn't overpowerright the pumpkin or the spice,
the pumpkin spice stuff.
I should instead of separatingand put them together, yeah.
Because sometimes you see, youknow, coffee can be real
(27:49):
overpowering.
This isn't super smooth, likeand most nitro beers are that's
always the when you see nitrowhen you and you hear that,
you're like, oh because you knowit's gonna be there, you know.
Score wise, I'm gonna go with3.3.
Okay.
I do like that.
I think that is uh I would Idrink a six pack of it?
(28:09):
No, it's in a pint can, andthat's why I wouldn't, because
it's a pint can, it's a biggercan, but very good flavor, and
uh I have no complaints at all.
And like I said, the the bestpart of it to me is you you do
get that hint of coffee, but itI think the pumpkin spice is
stronger flavor.
Yes, I like that.
That is that is good, very goodleft-hand brewing, very good.
(28:29):
Jim, you totally redeemedyourself there.
So since we had a good beer,yeah.
Now you're gonna ruin my timewith another tough question.
No, I was gonna let you knowthat you answered all the
questions.
We educated, we we passed alongthe information I had, so I
thought that was good for now.
Yeah, but I think this next beeris really gonna be good because
(28:52):
we've had some really good beersfrom this next brewery, and I
was happening to be walkingthrough the liquor store and saw
this one really caught my eye,so I'm like, we gotta try.
Oh, yeah.
I see a number on the bottlethat maybe hopefully not scare
you.
No, no, it doesn't scare me, butit uh takes me to another place.
Yes, and this is their 2025version.
(29:14):
All right, there you go.
This is by Lexington BrewingCompany and distilling out of
Lexington, Kentucky.
This is their Kentunky KentuckyPumpkin Barrel Ale.
Barrel.
Did you say barrel?
I said barrel.
Nice 10% ABV.
It's in our wheelhouse.
(29:35):
16 IBUs.
I'll open this and then I'm I'mgonna read the description that
we have.
This is in our wheelhouse, isn'tit?
Yeah, I will pass this bottle toyou.
Nice, okay, double massage it.
SPEAKER_00 (29:47):
Very nice.
SPEAKER_01 (29:48):
I don't want to see what you're doing with it.
It says a barrel aged ale brewedwith Kentucky sourced pumpkin,
richly spiced with cinnamon,nutmeg, and allspice.
See, we must be, I'm thinkingthat allspice is what was In
that other one we had.
I think so.
As the ale is aged in freshbourbon barrels, fresh, fresh,
the sweetness of caramel andvanilla are imparted upon the
(30:12):
brew and complement its spicierbase.
At 10% alcohol by volume, thisrobust, limited release seasonal
makes for a flavorful sippingbeer to slowly warm up with as
the weather cools.
Barrel aged seasonal seriesnestled in the heart of bourbon
country where bourbon barrelsoutnumber people, which it
(30:34):
probably does.
Yep.
All tech Lexington Brewing andDistilling Company produces a
barrel-aged seasonal series thatcapitalizes on its close
proximity to the region and thechanging taste preferences of
the seasons.
All of these beers are producedin Kentucky.
Yes.
Yes.
(30:54):
All right.
So now this is our so we've hada roll out the barrel.
It was Bourbon Barrel Beach.
Yep.
That was last year.
We haven't had one yet thisyear.
Yep.
And that was an Oktoberfest.
And that was an Oktoberfest.
So this will be our our firstbourbon barrel beer of the
season.
No, a pumpkin.
Well, the first pumpkin barrelactually.
We had never had one, right?
A pumpkin barrel, a pumpkinbarrel bourbon barrel.
(31:17):
I don't know.
That's a good question.
I I'm gonna go out on the liband see how we may not have.
This might be our first onebecause we've had marzons.
Yeah, you're right.
You're probably right.
This is probably one of thefirst ones.
And again, remember, I bring outmy A-level.
You will always try and bringout some A-level stuff.
We'll see.
We'll see how it goes.
Right now, as long as it doesn'ttaste like the honey barrel one
(31:38):
they had, right?
It'll be good.
I know you liked it.
I mean, not so much.
All right, so very nice color.
Yep.
This is clearer than that otherone, isn't it?
Yeah, yep.
It's orange.
It's kind of a darker copper,coppery color, pumpkin yet.
A lot of aroma.
Get a little bit of the bourbon.
I get a little bourbon.
I do get a pumpkin.
Pumpkin and a little bourbon.
(31:59):
A little bit.
I wish I wish it would have saidwhat because it, you know, if
well, I suppose they don't wantto to drag or to bring attention
to have you looking for whateverthe bourbon is instead of the
beer, but I wish we knew becausethey they distill their own
bourbon there.
Yes, I totally forgot.
They're distillery, so it'stheir own barrels.
It's their own barrels.
(32:19):
Right.
And I mean it's you can taste alittle bit of the bourbon, but
it's gosh, it's like rightbourbon and a pumpkin are like
equal.
The nice thing is the bourbondoesn't overpower the pumpkin,
right?
That's and there's no burn.
No, none whatsoever.
This does not taste like 10%.
No, I was gonna say this wouldbe another one of those that
could be scary and sneak up onyou.
Yeah, so you don't taste honey.
(32:41):
No, nope, I don't taste honey atall.
That's good.
So that's a good thing.
I'm happy.
Yeah, this is this is good.
Yeah, because we've not I don'tthink that they've made this one
before, and we've never had abarrel-aged pumpkin beer, so
boy, we're in some unchartedterritory.
I give them credit because theyI think every beer, I should be
careful, but I think the atleast the vast, vast majority of
(33:02):
the beers we've ever had fromthem are all barrel-aged.
Yes, you know.
I'm trying to think if they haveany that aren't barrel-aged.
We've never tried them.
No, typically we say, oh,barrel, yeah, give us that.
Yep, boy, this is this is goodthough.
Would I drink a six pack of it?
No, because it's 10% and you getmessed up, right?
But flavor-wise, I do.
I think it's pretty good.
Wow.
And then, like you said, you cantaste the bourbon, but it's not
(33:24):
it, you don't get the burn rightat all.
I think for the novice craftbeer drinker, the introductory,
you're not gonna get overpoweredby the bourbon.
Right.
I wouldn't recommend this beyour first beer you're drinking
of the night, but maybe after acouple.
It would be interesting to havesomebody that's really not into
craft beer, especially not intobourbon barrel to try it because
we could be way off.
(33:45):
Right for you and I, this isthis is great.
Yeah, 10% there's no way.
I know my opinion, you know whatI mean?
Right.
I get the bourbon, I get the thepumpkin, I get all that stuff.
It's not overpowering.
Somebody new to it probably belike, you know, who's to say?
Yeah, you know, but uh it'sgood.
So I like it.
I'm gonna go.
I I like it.
A 3.9.
(34:05):
I like it.
Whoa, I like it.
Wow, you shot her up there.
I'm gonna even give you a littlebit of giving yourself a little
bit more, a little hit more.
Do you want to?
I guess I'll take a little moretoo then.
All right, yeah.
This because I mean, like we'vementioned, I think you said it
before, Kentucky distillery andbrewing have always had a good
other than the one you didn'tlike.
Yeah, but I don't think I meanfor them, they've always come up
with really good beers.
(34:25):
Yeah, it's almost they're almostlike bourbon county, yeah.
But bourbon county has their ownniche, and these guys have their
Goose Island, they have thereally the one in Bourbon
County, right?
Where these guys, it's like kindof all their beers, you know
what I mean?
Is uh and and I give them creditbecause they try some stuff that
you're like, because rememberthat there was that blackberry
porter, yeah, that was reallygood.
They had a cream ale.
(34:45):
What was the the uh peppermint?
Remember that peppermintChristmas time one, which
hopefully we'll find again thisyear.
That was really good.
Tastes like a peppermint cane,like a peppermint cane, yeah, a
candy cane.
Yep, you know, and it's likeman, and but it's barrel aged,
and they're all at least rightaround 10%, right?
You know, but they do not tastelike 10%, correct?
So that yeah, they do a goodjob.
I think they're definitely kindof sneaking up into that upper
(35:08):
echelon of the barrel agingstuff.
Yes.
So what are you thinking on yourscore?
I'm gonna go with 3.7.
All right.
Uh, I do think it's it's good.
Like I said, I the best part tome is the fact that, like I said
before, the bourbon does notlike totally overpower the
pumpkin, right?
And you still get that pumpkinflavor.
(35:29):
And I think that people wouldreally go, kind of, you know,
wow, that is amazing, you know.
And again, like I 100% agree, Iwould not recommend this to a
new person because you you don'twant this to be their first
experience because they're gonnareally go, ooh.
But I mean, what's weird is allof these have had the good base
of pumpkin.
Yep, that you can always youtaste that pumpkin, but it
doesn't overpower you.
I mean, I don't like last week,we really struggled to get that
(35:53):
Marzan flavor here.
I think we're we're every one ofthese has had pumpkin, you could
taste it, you know, and pumpkinslash pumpkin spice, you know,
uh which is good, very goodbecause that's what we were
expecting.
Yeah, we're looking for thatexactly.
See, now we're going back tolook the German October Fest,
they gave us what we werelooking for, and these really
are hitting the nail right onthe head.
(36:14):
So I agree.
I think I might have found thegolden nugget.
Okay.
Um, we have had a can of this afew years back.
Okay, I did not look at thatepisode to see what we uh had
actually rated it.
Okay, but I used to believe thatthis could be a possible beer of
the year kind of beer, or weeven mentioned it when we had it
(36:38):
the first time.
Oh, so I'm not saying I have nottried this.
Yep, it's still closed.
Yep, it's a 2025.
It's but I'm gonna hand this offon the golden don't drop it.
Don't so what do we got?
We have from Three Sheep'sBrewing, which is in She Boy,
and technically it's kind ofinteresting.
(36:58):
Okay, on Untapped, it says it'sa Belgian quad.
Oh wow, which is interesting,but here's the description okay
rye barrel-aged Belgian-stylequad ale with figs, molasses,
and pumpkin spices.
Are you ready for the ABV?
All right, do I have to sit downfor it?
Um, you wouldn't have to, but itmight not hurt.
(37:21):
All right, so what are yousaying?
So the last one was 10%.
We're gonna bump it up justslightly.
How just slightly?
We're gonna bump it up slightlyto 14.6%.
Whoa, say it again.
Uh yeah, 14.6% A B V.
(37:43):
So can you help me bring me backin reality?
Yeah, and all of our fall beers,our core fest beers, how many
have we had that are the size?
Uh total zero.
unknown (37:56):
Zero.
SPEAKER_01 (37:57):
So the closest one is the last one that we had from
Lexington Brewing.
So we're way outside the scopeof for the for the what I would
consider these to be falls.
So this is definitely ourhighest ABV so far.
So have you did you have thescore, but we rated it
previously?
Um let I don't know if that doyou have do we have the
(38:19):
technology?
Can we have our uh crackresearch staff do up the uh
check?
I didn't, I don't uh where's itat here?
I gotta find oh, here we go.
Now does it even say what year?
Okay, well let me let me lookand see if we have an a closer
year.
Oh so the one we had before wasfrom 2020.
(38:40):
That's been five years.
Well, and we had it on thepodcast probably in 23.
Oh, so I I think I kept it in myfridge, didn't I?
And I let me okay.
That one was only 10.9%.
Oh.
So they bumped some they'regetting it up.
They they bumped something up,and so yeah, our score was about
(39:04):
where the Lexington was at.
Okay.
So so now we're they must havechanged because I must have
changed something.
Because rye, doesn't didn't yousay rye has little peppers?
Rye, rye beers typically have alittle bit of a pepper type
flavor.
I mean, uh, you know what Imean, as far as that goes.
But all right, ooh, look at thecolor on that.
(39:26):
That is orange.
I think I may have to take apicture of that because that is
we don't.
This is like the darkest.
This is I'm gonna take a pictureof this because that is that is
cool.
That is like dark.
That's almost like a stout.
It looks, but it's not it's notreally dark, but I mean it's
dark.
I wouldn't say it's stout, butit's wow, on the the picture
(39:48):
looks almost that dark.
And the head is the darkest headthat that that is uh that's
crazy.
Smell that all right.
So here we go.
And this is in a can.
In the can.
Oh, that smells good, don't it?
The aroma.
Oh, yeah, rye barrel aged.
Yeah, so it was barrel aged.
Color-wise, that is a deep, deeporange, deep red, reddish orange
(40:12):
kind of thing.
That's almost like the harvestmoon.
Yeah, dark.
Wow.
There's aroma.
I'm not gonna lie, there's aromaon this.
It smells good.
Wow, that's crazy.
That's good.
That is crazy.
That yeah, that's all I can sayis yeah.
Wow.
That is good.
Does not taste like 14.
No, my throat does not burn.
(40:33):
I'm trying to figure out withthe rye bear.
I do get a little bit of on theaftertaste, a little bit of like
that peppery.
Right.
Is that the fig?
I think I can I get a little.
I'm trying to I think the themolasses kind of stands out.
Okay, is that the fig andmolasses kind of but you still
do get pumpkin?
That is good.
I'm not gonna lie, the pumpkinis a little bit lower, lower,
(40:56):
but I get the molasses.
It's not super sweet either.
No, you know, the way they weredescribing it was almost like,
oh boy, is this gonna be likeAvery sweet?
Again, we go back to Avery, it'snot there's no sugar, there's
nothing like that.
No, wow, that's good.
Yeah, yeah, that's good.
And I wish I could remember whatthe last veneration tasted like,
(41:17):
but we thought that was goodthen, yeah.
And I yeah, this might bebetter.
This could be better, and thisis the fact that it's stronger,
yes, and it totally I wouldnever guess.
Somebody go, Oh, what do youthink it, you know?
When anytime people say that,you know it's gonna be high,
right?
But I would this if nobody saidanything and just here, try
(41:37):
this.
I'd have been like, okay, eight,seven, eight, maybe, right, you
know, but then I suppose youdrink a can of it and you're
like, whoa, wait a minute, thatmight have been higher than I
thought.
This is good, and you get theyou get the final stab at the
score.
That is so good.
That's really good.
I'm okay.
I'm trying to figure out whereto stop.
Uh, flavor's amazing.
(41:57):
Yes, I mean, just amazing.
I'm gonna go a 4.3.
This is I take it you like it.
This is good.
I am I'm throwing it up there aswell, saying beer of the year
for Canada.
Right, yeah.
This is good.
This is good.
I mean, it's yeah, yeah.
That's all I can say.
That's all I can say.
It's good.
I've said enough.
(42:18):
Yeah, I mean, and the hard partI think is it's so good, but the
ABV is high, so you got to becareful.
You don't want to drink a bunchof these.
It would sneak up on you, yeah.
But it is so I mean, it'sunfortunately this category.
You have a category, and thenit's like up here.
Yeah, it's like yeah, it likejust knocks everything that
we've had for a while right outof the park.
(42:40):
This is like really, reallyplease tell me you had to buy
like a six-pack of it.
Yes, I did.
Oh, yes.
Too bad you don't have I coulddrink five.
Oh, you already drink good trythough.
I do have some more of the otherAmerican Octoberpress ones.
I got a lot of these uh AmericanOctober pressed ones.
I'll bring Berenga nose over foryou.
Okay, perfect.
I wish I could describe it more.
(43:01):
I mean, because we likebarrel-aged beers, and for them
to be able to make a barrel-agedbeer with pumpkin.
I mean, so now we've had two.
We had one bourbon and now onerye.
And for me, the rye is evenbetter than the way complements
it better.
I mean, I'm usually the bourbonbarrel guy that likes the burb,
(43:21):
but this this is good.
Really, I think I needed alittle more done.
That's this is good.
Yeah, this is well, if it's sucha porn, I'll take a little more
too.
All right, thank you.
I wish I could describe for thelisteners even more of the
flavors, but it's I mean,because we're I guess I'm not
leading into what we're gonnado, but I mean, we are part of
(43:42):
the uh barrel club.
And we have got collected a lotof beers so far.
So, and they have the option tosell them, yep.
Which not S-E-L-L, no E R C E LL L A R.
So they're putting them away forus.
So we're probably gonna have acouple of episodes just we
(44:05):
probably have enough beer to dolike a couple of months worth,
you know.
So we'll break it up, of course.
But and the reason why isbecause we've had good luck with
three sheeps, they've always hada very good barrel aging
process, and this falls right inline.
You know, it like we weretalking about with Lexington,
that they're I think quietlysneaking into those upper
echelon.
I think three sheeps is alreadythere.
(44:26):
Yeah, because I mean we had one.
I do we have one recently, thewolf, oh yeah, and they've got
different versions of it, thewolf variations of it, yes.
I mean, this is just right inline.
I mean, they do a really goodjob.
It's good.
Wow.
Oh, so I guess my oh so I guessI'm right 4.3 bear of the year
(44:46):
nominee, yes.
No doubt.
Okay, so you're right there withme.
There's no doubt.
This is really good.
Yeah, I like this.
This is crazy.
Yeah, so I I I hope we I'veredeemed myself so now we know
in the future, GermanOktoberfest, yep, and pumpkin
barley.
Pumpkin barley's bears, thenwe're good.
Right.
That's all we need.
If we can do that, theneverything else is just yeah,
(45:07):
yeah.
Exactly.
But wow, what do you think?
So other than this, what do youthink?
All of these, the last two werefor me.
Well, I'm gonna throw the lastthree.
Okay.
Because again, I do really likethe atomic pumpkin as well.
But the the last three I thinkwere definitely in the class by
themselves.
In a class by themselves, youknow, that that nitro beer, just
(45:30):
because of the nitro and allthat, I mean, it was very good.
And then the the two barrel age.
Uh, Lexington Brewing did agreat job, but boy, this this
three sheep's is a thing of itsown, a monster of its own.
Yeah.
Which is good.
I mean, they did good.
Oh, 100%.
I so then so you ranked them mynumber the top three are the
(45:51):
three sheeps, yep, and then theLexington Brewing and then the
left-hand brewing nitro.
And what would you say about theother three?
I mean, you think that theycould improve on to make a other
three.
I I again I do really like theatomic pumpkin because I do like
that hot marrow burn.
That's you know, that and thethe cinnamon really worked well
together.
Yep.
Uh, the whole hog, that was theone that it was just missing.
(46:13):
I think it was allspice.
Yes, because it had thecinnamon, but you know, we don't
know it was just how much, butit was the cinnamon nutmeg, but
that allspice I think might makeit pop.
Yep.
Uh so it was just missing alittle bit, and then uh the the
lake front uh pumpkin ale orpumpkin lager, I'm sorry, it
just needed a little moreflavor, a little more flavor.
It was really kind of muted.
So that that was my opinionanyway.
(46:35):
And I echo right exactly.
I mean, I liked the threesheeps, stratosphere, the
Kentucky bourbon, just a touchbelow, they're good.
I mean, and I like bourbonbarrel beers, and I still think
three sheeps was even abovethem.
The nitro just did it for theleft hand.
I mean, we've had some nitrobeers before, but this seemed to
like just it made it into a likea latte.
(46:57):
I mean, it actually looked likea regular coffee you'd go to
well and the coffee didn'toverpower the pumpkin.
That was the part I really liketoo, besides the nitro.
It looked like you just went toa coffee store and bought it.
The way it came out so milky,and then it separated out.
I wish we had took a view.
That was the way that came apartwas just amazing.
Oh, yeah.
The other three are good, and Ithink we talked about before,
(47:17):
they're pointing in the rightdirection, they're just not
quite there on the level ofthese other ones.
Keep trying.
I mean, these were I thoughtthis was a pretty good category.
Oh, I did too.
I agree a hundred percent.
This this was really good.
There was not honestly, therewasn't a clunker really.
No, I mean, even the you know,the lakefront kind of it let it
off because of the ABV, got kindof voted lower, but it it needs
(47:39):
to have a little more flavor.
Yes, there was a legitimatereason, right?
You know what I mean?
But from there, but from thereit was all it all went up, it
was all good, yeah.
This this was a unique category.
I mean, because again, we've hadsquash beers, yep, and
technically I think this is asquash, and we did not have good
luck with squash, yeah.
If again, if you see a beer thatsays squash on it, run, run.
(48:01):
If it says pumpkin, it's fine,yes, but squash, so this was a
run a category I wasn't quitesure, but I think from a couple
weeks past we weren't able toget a single.
We may have had a couple ofgrand slams, or a couple
doubles, couple triples.
Yeah, we we we scored some runson this one, yeah.
Not like last week, right?
(48:22):
This was really, really, reallygood.
Really good.
I hope I'm not saying this toobad, but even the novice craft
beer drinker, I think, is gonnalike some of these.
Maybe not try with the threesheeps first, right?
But I think you're gonna likethese.
But boy, uh you know, if ifyou're out there, uh ladies and
gentlemen, and you like barrelaged beers, try to find this.
Yeah, I well try to find youknow the Lexington Brewing one
(48:44):
too.
But this the pumpkin spiceveneration from Three Sheeps, if
you get a chance to find it, getit and try it.
Right, because it's it isamazing, it's awesome.
It's yeah, one of the betterbeers we've had.
Oh, yeah.
And it is in the running forbeer of the year.
Yes, we our list for beer of theyear is kind of getting long
now.
Is it?
Well, that's remember last year.
We didn't have that many thatbecause well, of course, we
(49:06):
forgot to nominate them, butwe've got a lot of them.
Which is we've still got a waysto go either.
Right, we got a few months togo, but I mean that's good.
So we're we're trying some goodbeers.
Yep, exactly.
So awesome.
Well, dude, yeah, you uh you Iredeemed myself.
You brought out uh some A-levelstuff this week.
So awesome.
I do appreciate that.
Well, I hope the listeners likedit too.
(49:27):
I mean, even though they can'ttaste it, hopefully that it's
pointing them in the rightdirection of which beers to go
get.
Exactly.
Like I said, any of these,honestly, the leg front needs a
little work, right?
But other than that, if you findany of these, try them.
Yes, because they're reallygood.
No doubt.
Awesome.
Well, hey, ladies and gentlemen,thanks for listening.
We hope you uh enjoyed thisepisode.
We hope you try go out and trysome uh pumpkin beers.
(49:50):
Yes, and if you like again, ifyou find three sheep's pumpkin
spice veneration, try it becauseor bring it over to our house,
or bring it.
Yeah, if you don't, if you get asix-pack of it and you don't
like it, ship it to me.
I will uh gladly accept that.
And we'll figure out a place toput it.
Yes, yes, in my belly.
unknown (50:07):
In my belly.
SPEAKER_01 (50:09):
There you go.
Awesome.
Well, hey, ladies and gentlemen,thanks for listening.
And like we always say, we hopeyour campfire is always warm.
And your beers are always cold.
See ya.
Oh, hey, that that roving bandis back outside.
Look at there they go.
They're running.
They probably heard of usdrinking this pumpkin
(50:30):
veneration.
I think they're trying to get abeer from us.
You got any of that Americanbeer we can give them.
Oh, yeah, hang on, we got youcovered.
Hey, hey, hey.
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.com.
(50:53):
You can also find us onFacebook, Twitter, and
Instagram.
If you're on Untapped, look upthe Northwoods Beer Guy and send
a friend request.
Until next week, I hope all yourcampfires are warm and all your
beers cold.
Welcome to the North With the Beer Guy Podcast.
This sounds like some goodmusic, buddy.
It sure does.
This week it's may not beOktoberfest, but that music
still fits.
Yes, it does.
That that makes me think offall, kind of the leaves
(00:46):
rustling in the wind, kind ofcooler temperatures, and beer.
And beer.
Of course, pretty much everysong reminds me of beer
nowadays.
Is that a bad thing?
No, I was well, I you know, somepeople might say yeah, but I say
no.
Well, I say go with it.
I say roll the punches.
There you go.
Or roll out the barrel.
There you go.
Yeah, exactly.
Either or if they have a songcalled Roll Out the Barrel, you
(01:08):
gotta roll out the barrel.
You're just being polite.
You gotta do it.
Exactly.
Awesome.
Well, hey, ladies and gentlemen,welcome back to the Northwoods
Beer Guy podcast.
This is Mike, the NorthwoodsBeer Guy.
And as always, I'm here withJim.
Hey, buddy, how are you doing?
Doing good, man.
How about yourself?
Can't complain.
Yeah.
I did no.
I say nobody listens when wecomplain anyway.
So yeah, so we gotta just keepdrinking beer.
(01:29):
You gotta keep drinking beer andtalking about it.
Well, what do what do you thinkwe're gonna be drinking this
week?
Well, you know, we've got alittle bit of a trend going.
We have German Oktoberfest.
We follow that up with pumpkin.
Yep.
Then we went to AmericanOktoberfest.
Okay, yep.
So this week we might as well goback to pumpkin.
Wait, oh, you twist my arm.
(01:49):
I know.
I'm sorry.
Okay, let's do it.
I think I'm in.
I twisted a little hard there.
I apologize.
I think I'm in.
Okay, good.
I'm glad because they're on thetable here.
So all right.
Well, somebody's gotta drinkthem, somebody's gotta drink
them.
And that's gonna be left up tous.
And hopefully, I mean, lastweek, I mean, sorry, folks, we
kind of struck out.
I'm thinking these might havesome flavor.
(02:11):
I think we have potential here.
Yeah, we have very, very muchpotential, yes, because we do
have a beer that I think you orI, or one of us, or both of us,
actually rated one of thehighest pumpkin beers ever.
Yeah, I think you're right.
And uh we got it, we've circledit back around to bring it back
into this category.
Well, it's a 2025 version, itmight have changed, right?
(02:32):
It could have got bad.
It could have.
I doubt it, but it could havegone bad.
It could have.
Let's let's hope not.
Let's hope not.
Let's hope that they're allgood.
Yes, exactly.
Oh, and um oh man.
Did you last week was awesome.
I didn't have that, I didn'thave that hanging over my head.
The pressure, the yeah.
Oh well, I think up for it.
(02:54):
I got some good I got two pagesof questions.
Oh my word.
How many questions you got?
We got six beers.
I get like 20 questions.
Oof.
You got all kinds of chances.
There you go.
I'm gonna score more points thanI've ever scored.
See?
Anything for you, buddy.
I know, you're you're you'renice like that.
All right.
Well, are we?
Well, we might as well startwith a beer.
(03:14):
All right, let's do that.
Like I said before, I gotta getmy thinker thinking.
So I'm gonna tighten up your capthen.
Yeah, or yeah, exactly.
So the first beer that we haveis like last week, is from
Lakefront Brewing.
All right, well, in Milwaukee.
And this is their pumpkin lager.
(03:35):
All right, and on the can itsays lager brewed with real
pumpkin, cinnamon, allspice,ginger, nutmeg, cloves, and what
is the last one?
How do you say that last wordthere?
And mace.
Mace?
They spray mace in there?
M-A-C-E.
Okay.
I thought it was like isn't thatthe stuff you spray the bear?
I was gonna yeah, I was gonnasay it can't be mace, it's gotta
(03:58):
be some weird thing.
So, yeah, interesting.
Well, let's hope it tastes good.
I do have a little bit moreinformation on this.
And I'm you want you want topour the beer so we can drink
while you're sure.
Well, here, I'll give you that.
All right, I'll put you on theon the can.
So to say that sounded terrible.
Uh, in 1989, Lakefront breweryowner Russ Clish was reading
(04:18):
Dusty Brewing Tome, tipping oneof our fine lagers, and came
across a beer recipe that ThomasJefferson had brewed with
pumpkin at his home inMonticello.
All right.
Lakefront Brewery's pumpkinlager is one of the only pumpkin
lagers available in the world.
All other pumpkin beers areales.
Okay.
Except we did have a couple ofuh stouts last time.
(04:40):
We had so using real pumpkin anda proprietary blend of spices
made here in Milwaukee for us bythe acclaimed Spice House.
Our brewers lager this beer forfour full weeks.
SPEAKER_00 (04:53):
Okay.
SPEAKER_01 (04:53):
This extra time gives pumpkin lager a deep,
smooth richness that no ale canmatch.
A frothy entry leads to anoff-dry medium to full body of
intense cinnamon, nutmeg,cardamom, and candied yam flavor
on a nutty whole grain toastpalette.
(05:14):
Wow.
Yeah, finishes with a drierspice and light toffee fade.
Caramel and Munich maltsreinforce this beer's mouthfeel
and lend to the malty sweetness.
A nicely balanced spice beer forthose cool fall nights.
Wow.
There was a lot going on inthere, it sounds like it is
(05:35):
color-wise, it's kind of apumpkin color.
Orange-ish orange-ish typething.
Not a lot of aroma.
I don't smell much.
That's weird, you know.
You would think there'd be a lotof pumpkin as oozing out or all
those spices, you would getthat.
But I don't on the nose, I don'tget it.
Nope.
Oh, you taste it.
There's some there, but it'snot, it's not over the top.
No, I was expecting a realstrong.
(05:56):
And it's a lower ABV.
Oh, I didn't tell.
Did I?
Yeah, yeah.
6.1 and uh 10 IBUs.
It's not bad.
No, I guess my only complaintwould be when you read I read
that.
I thought you were gonna get,you know, the cinnamon, nutmeg,
clove, also that all usuallyjumps out at you, right?
And it really doesn't do that.
I think so.
The echo in line or fall in linewith that, they had a lot of
(06:19):
stuff that you were supposed tobe tasting.
I don't taste all, I mean,there's like the pumpkin flavors
there, but all that spice, thestuff that you're looking for,
is not so and I'm guessing, youknow, it said that whatever the
spice house, it must be uh uhanother business in Milwaukee.
And I'm sure they probably puttogether the combination, but I
think they could have maybe puta little bit more in there.
(06:42):
I mean, it it does, it I thinkit is an adequate representation
of a pumpkin.
Is it over the top?
No, flavor is not oozing out ofthis aroma's not flowing out, so
I'm glad that you get to gofirst on the score.
Yeah, it's uh yeah, I you know,with all of the flavors that
they were talking, it shouldtaste like a pumpkin pie.
Yes, you know what I mean,honestly, and it really doesn't.
(07:03):
You get very faint, because likeI said, clove and and all sp all
that stuff is really kind ofstrong flavors.
And typically when they're in abeer, because well, like look at
Christmas time, yeah, you know,clove and all that stuff is in
there, and you get it.
It's typically it's like wow,it's there.
And this one, you can drink it.
Don't get me wrong.
I mean, if you've never had apumpkin beer, you could drink
this, you know, because it's notover the top on anything.
(07:25):
But I think for what you and Ilook for and kind of what they
promised, so to speak, um, Ithink it maybe was a little
lower than what it should havebeen.
So I'm gonna go like a 2.4.
SPEAKER_00 (07:38):
All right.
SPEAKER_01 (07:38):
Uh, just because, again, if it's on the can, it
should be in the can, and it is,but it should it needs to be a
little bit more, in my opinion.
Right.
I think echo 100% everything yousaid.
I was actually looking forwardto a little bit more of the
spice because I mean, I thinkthat does add a little bit to
it.
Because really, right, all whatI'm tasting right now is more
the pumpkin, which is not a badflavor, but those other things
(07:58):
they talked about would have, Ithink, added it to the next
level.
Um, so I'm gonna go with 2.3.
Just I was expecting a littlebit more, right?
I agree a hundred percent withyou.
So, your first question.
Oh, I thought you'd haveforgotten about that.
The question is kind of atwo-part question.
Okay, in approximately what timeframe and who and why did some
(08:20):
people start using pumpkins forbeer?
I thought, because this ispretty interesting.
I thought the the reasons, yeah,because there was a there's a
there is a reason why there's areason why.
Okay, I'm guessing it startswith a one.
Yes, the time frame.
And actually, I'm just I'm gonnaeven give you to the what
century.
Oh, I'm gonna give you ahundred-year window.
Wow, huh?
Hundred-year window.
Could I get a thousand-yearwindow?
I don't even know what thatbecause that would still start
(08:42):
with a one, right?
That's what I said.
Um and where where is a lot ofpumpkins at?
I'm gonna say the 1800s.
Okay.
In you're looking just countryor just uh yeah, that makes it
way easier.
No, we'll say Scotland andbecause they they didn't have
(09:06):
grain.
I don't know.
I'm just I just throw a note outthere.
I don't know.
That was like, yeah, that's bad.
All right.
Well, yeah, well, I will have tosay it's probably been your
worst answer you've ever came upwith.
Okay, perfect.
So the reason was because ofstarvation.
Nobody liked to eat pumpkin, sothey made it into beer.
For the looming threat for theNew England colonists in the
(09:28):
17th century.
Shortages of wheat and barleymeant families, especially the
poor, need to find a tough,versatile crop that was easy to
grow and could survive thebitter northwest northeast
winters.
Okay, pumpkins, it turns out,fit the bill perfectly.
So it didn't take long.
It started in the US in the1700s.
Interesting, that's cool.
(09:49):
So it didn't take long for theseearly settlers to figure out
they could use these squashesfor the fermented sugars needed
in the brewing process.
Malt, which is what and still isnormally used to ferment the
sugar, was hard to come by.
Thus, the pumpkin proved to be ahandy and widely available
substitute.
Well, that's interesting.
That's that's cool to know.
(10:10):
Yeah, that was a good question,even though I was not quite such
a good answer.
But I was like, I was expectingyou to like narrow that thing
right down.
No, no, I had no clue.
Okay, so I was just shootingfrom the hip there and totally
missed.
Tommy gun totally missed.
Oh you're a good try, though.
I'll give you that.
Oh, yeah, that was not a goodtry.
(10:30):
Okay, I take it.
All right, so what do we gotnext?
Well, hey, the next one we have,and we have had beer from this
company before.
We've had some very good beersfrom this company.
All right.
This is by New Belgium Brewing,okay, which is in Fort Collins,
Colorado.
Colorado.
And this is their Voodoo RangerAtomic Pumpkin Ale.
(10:51):
All right.
6.4% ABV and 10 IBUs.
Nice.
Now, this is a pumpkin alefeaturing cinnamon and habanero
chili peppers.
Oh, say it again.
Habanero.
Cinnamon and habanero chilipeppers for just the right
amount of heat.
I like I do like the artwork onthis guy.
(11:11):
Yeah, this is their their cool.
I guess he's supposed to be likea pilot, like a fighter pilot
kind of guy, but he's got likethe he's a skeleton.
A skeleton, and he's gotwhatever that hat is where it's
got the ear flappers on it andsuch.
Uh, and this is a specialrelease by them.
All right.
And I know we've had this in thepast, this is the 2025 version,
and I hope it's like the old onebecause I really like it.
(11:34):
Yes.
I mean, we have had good luckwith this.
So, I mean, so I compared tolast week, I think we're we are
doing a little bit better sofar.
Yeah, already off the bat, we'redoing a little bit better.
So let's hope we can keep thethe roll moving and keep the
let's keep her going the wayit's going.
So this definitely has head.
Yeah, yeah.
I can smell the cinnamon.
Can you very faint, but you cansmell it.
(11:56):
Boy, I don't but again, there'snot a lot of aroma.
Not a lot of aroma.
We're gonna have to get backinto some big beers with aroma.
There you go.
Ooh, oh, there's a cinnamon, andthere's the pepper.
Yeah, wow, I like that.
That is good.
Wow, they're they kind of theyreally balance and offset each
other, don't they?
Yeah, for sure.
I mean, I can feel the burn atthe back of the pepper.
The pepper is still lingering,yeah.
It's still there, it's stillthere.
(12:17):
If this, but I get the cinnamonright off the bat, and then when
you swallow it, you get thatpepper burn.
Yeah, this is so.
If you don't like peppers, thisis probably not your beer
because it is it's not over thetop, but it lets you know it's
there.
Exactly.
This one, if you were a newperson, I'm not sure I would
recommend it just because of thepepper.
Right.
Because I think a lot of peopleare gonna be like, whoa, you
know, that's really spicy.
(12:38):
Yeah, it's it's gonna catch youoff guard.
Yeah, I mean it it gets yourattention, but it's not it's not
like the ghost pepper.
Right.
That one is those are yeah, thatwas hot.
So, and we've had other jalapenoor I'm sorry, habanero beers,
and they're kind of like this.
And I know when I talked to mybrother the one time about it,
uh, and we talked to thatgentleman down in Leclair at
(12:58):
that brewer if you remember, andthat did all the peppers in
that.
And uh, I think he had said thatyou use less peppers in like
these or ghost peppers or thingslike that, where jalapenos you
got to use more, and he's like,you know, they're all over the
board for heat, and some of themare super hot and some of them
are not, and so yeah.
Well, and this one, I mean,what's good with this?
I mean, that there is it letsyou know that it's there, but it
(13:19):
doesn't stay, it doesn't linger,it really dissipates quickly.
Yep.
So, I mean, I I I honestly thinkthis might be even better on a
on a cold night.
Oh, yeah, you know, we're maybelater in the fall, we're a
little bit early in the fall,maybe later.
This would probably warm me up.
Oh, yeah.
I don't I mean, just throwing itout there.
No, I agree with you.
I really like this.
Like I said, the pumpkin flavoryou do get honestly.
(13:39):
I think the pumpkin is kind ofthe the most muted flavor,
honestly.
I hate to say it, but I thinkthose hop those habaneros really
cancel out a lot of the flavors,yeah.
And I still do get the pumpkinand the cinnamon, though.
I mean, right off the bat, youget the that, and then then it
goes into the the habanero.
So I'm actually gonna say a 2.7.
Okay.
I think it's all right.
(14:00):
I mean, I'm not a huge habanerofan, but I think this is just
the right amount.
Gives you a little, lets youknow it's there.
The I don't know if I can I saythat the habaneros are a finish,
yeah.
Because it's like I said, it'son the finish, and then your
throat is where you're feelingit, you know.
So, you know, and we haven't hadanything like that for these
fall beers in a long time.
(14:20):
It's not a bad thing, and itdissipates pretty quickly.
It's not like my throat is onfire, like if it was a bourbon
barrel, but it lets you knowit's there.
So I think that's okay.
2.7 is a good score.
Okay, yeah, you know, and whenyou're talking about on the
finish, because remember, we hadsome of the jalapeno beer where
you got that really goodjalapeno flavor, but there
wasn't much burn.
Right.
You know, where that one, yeah,that's not on the finish.
(14:42):
This one is definitely on thefinish.
You get the pepper for a pepperbeer and a pumpkin beer.
I do really like this.
I'm gonna go with 3.0.
Oh, because I I do think thatthat combination of I guess you
could say the pumpkin and thecinnamon with that habanero,
it's just a really goodcombination.
It is, yep.
And I think you're right.
I could see sitting herewatching, you know, the first
(15:02):
snow of the year kind offloating down, having one of
these and keeping you a littlebit warmer.
So I think so, yeah.
I uh they did a good job.
Yeah, they did a good job.
I really do like this.
Perfect.
So Belgium back into ourquestion yet.
Okay, back into our easyquestions.
Yeah, he after my first one,he's looking for oh geez, do I
have an easier one?
Or this next question I think isanother good educational piece.
(15:27):
Okay, I like those because it'sactually they found this in a
book from 1771 that was kind oftyped together with some other
recipes.
Okay, so somebody must havestumbled on the pumpkin thing by
accident and it was actuallywith some apple recipes, or it
was actually part of theAmerican Philosophical Society.
Oh, geez.
(15:47):
Okay.
So the I'll read this and thenI'll get to my question.
Okay.
Let the pompion beat be beatenin a trough as apples.
The express juice is to beboiled in a copper a
considerable time and carefullyskimmed that there may be no
remains of the fibrous part ofthe pulp.
After that intention isanswered, let the liquor be hot,
(16:09):
cooled, fermented as a maltbeer.
Okay.
So that came from the AmericanPhilosophical Society.
Okay.
My question is who, which famouspresident made that pumpkin
beer?
Thomas Jefferson.
Um president.
Oh, Thomas Jefferson.
He was a president.
Oh, he wasn't.
(16:30):
Thomas Jefferson was.
I thought he was just on thenickel.
unknown (16:34):
No.
SPEAKER_01 (16:35):
Who was our first president?
George Washington.
There, that's the right answer.
Yeah, because Thomas Jefferson.
Hang on.
Was he?
Yes.
Thomas Jefferson was the thirdpresident of the United States,
serving two terms from 1801 to1809.
Mr.
Smarty Pants.
Well, I guess I was, but you gotthe question wrong.
But I got the wrong.
Yes.
So interesting, because rememberthe first one was that uh
(16:55):
Lakefront had the recipe thatThomas Jefferson had done.
So okay.
So this George Washingtonactually made one a little
earlier.
Interesting.
But it's going to come up inanother question later on.
So when they were talking, itwas kind of the papillon.
Is that what you said?
P-O-M.
Pom P-I-O-M.
Pom Pompeon.
That's kind of must be an oldworld name for a pumpkin.
(17:15):
Right.
Huh.
Interesting.
So the yeah, be and I can see toget the fibers out because the
pumpkin meat, quote unquote, isvery fibrous.
Right.
So, but I mean, so you're it'sweird, you know, that somebody
went and then wrote it all downand put it in this book because
that's they had to come up withthe juice first, get all the
everything else taken out of it.
Interesting, huh?
(17:36):
So I'm sure they probably usethat for some of their food or
something, maybe.
Could have been.
Could have been.
So huh.
So there you go.
There you go.
All kinds of education.
Jeez, I can't handle thiseducation thing anymore.
You're going right back toschool.
I'm going right back toentertainment.
What do we got up now?
Well, we got our first bottle.
Bottle?
Yep.
And this is by Whole Hog.
(17:56):
Which is which is Point Brewing.
Yep.
It's kind of their experimentalbeers, right?
Yeah, there you go.
I was gonna say, I I used tothink it was kind of like Big
Eddie was to Liney's.
Right.
Where it was kind of theirhigher octane, uh, like you
said, experimental type things.
So well, and my daughter foundthis one for me because she's
going to school up there.
There you go.
So this is one of those.
Well, thank you very much forthat.
(18:17):
Yes.
You know who you are.
Kudos.
Keep it going.
Yes.
So this is their pumpkin ale, 7%ABB.
We've stepped it up just uh justa slight bit.
Yep.
38 IBUs.
Okay.
All right.
So this is again out of StevensPoint, Wisconsin.
Handcrafted using real pumpkinand savory pumpkin pie spices
(18:38):
with hints of all naturalcinnamon and nutmeg.
L natural.
Pearl hops, which was in, Ithink, the first one again.
Pearl hops.
Pearl hops balance with richMunich roasted and caramel malts
for the full-bodied taste andexceptional flavor.
All right.
So that seems a lot of goodwords again.
(19:00):
Yeah, it seems very similar tolike that first beer.
Yes.
So hopefully we have a littlebit more to it.
You know, flavor.
Flavor.
And such.
We we like flavor.
Yeah.
Yeah.
I don't know if you know this,ladies and gentlemen, but we
like flavor.
We're not afraid.
That's a nice color.
That's orange.
I like that color.
This one is probably the firstone.
(19:21):
Oh wow, you can't actually seethrough it.
It's it's not no, it's notunfiltered, but it's just a
little bit you can kind of ifyou go by you know your finger
in the light, you can see it,but just the outline kind of
thing, you know, the shade.
So that that's a good sign.
Man, again, the aroma is not ahuge amount of aroma.
You do get a little bit, but notmuch.
All right.
Well, here we go.
(19:41):
Whole hog pumpkin ale.
There's pumpkin.
I get that pumpkin pie flavor.
Pumpkin spices there.
Oh, yeah.
It's just the spice is just alittle for me.
It looks a little bit off.
The spice does not like it'smissing.
Right.
It's missing the cinnamon,probably the clove or the
allspice, one of those.
Because it's just uh, what didit say?
It was the uh nutmeg and did itthe hints.
(20:02):
Oh, natural cinnamon and nutmeg.
But the cinnamon is prettymuted.
Yeah, I do get the nutmeg, but Ithink it's missing.
It needed the allspice.
Something to make it a littlebit sweeter.
That yes, that spice, whatever.
Maybe this little heaviercinnamon, maybe?
That could be.
I could drink it.
Yeah, it's not bad.
No, I could definitely drink it.
Well, you get to go first.
(20:22):
Oh, again.
Yeah, I I like this.
I it it's getting closer to apumpkin pie flavor.
It's still not there, right?
Because, like you said, I do Iagree 100% with you, it is
missing something, and it couldbe it could be the allspice,
could be the clove, I guess, orlike you said, bump up the
cinnamon a little bit.
Right.
Uh, still, it's very good.
I'm going to put this at a 2.9,just one notch down from that
(20:46):
the last one.
Atomic pumpkin.
Yeah, just because I do like thewhere this flavor's going.
Uh, I think if they did bumpthat cinnamon up a bit, or at
least whatever it's missing, addjust that little tweak.
This could be a 3.4, 3.5 typebeer because it's very, I think
it's got a very good base, so tospeak.
Uh, it just needs a littletweaking.
Very good.
(21:06):
Yeah, I I'm right in there withyou.
I don't know.
I'm probably gonna say a 2.8because it is there.
I mean, because there's no badfinish, no bad aftertaste.
The pumpkin is really, I thinkit's a good pumpkin flavor.
It's just that that spice justneeds a little bit of tweaking.
Yep.
Other than that, I think it'sspot on.
I agree with you.
So 2.8, nice.
All right, all right, hit mewith another question.
(21:28):
Are you ready?
So I'm not ready.
Okay, now I'm ready.
We just talked about a veryfamous president, yes, Mr.
Washington, president ofWashington.
There was a point in time wherepumpkin beers were very
prevalent across the UnitedStates, then they kind of fell
away as the modern agemechanical, you know, late
(21:49):
1800s, early 1900s, everythingso kind of went away from
pumpkin beers.
Okay, in what year and by whombrought back the pumpkin beers.
This is a good one.
Man, I I yeah, I'm I don't evenknow.
I can't even venture a guess onthat.
I'm not, I don't know.
You don't know?
No.
So in 1985, okay.
So relatively recently, BillOwens, yeah.
(22:12):
I don't know, Bill, the owner ofBuffalo Bills Brewery in
Hayward, California.
I was gonna say not inWisconsin.
That sounds like an out westname, found the details that
George Washington used to brewhis pumpkin beer, and he started
that exact recipe.
Really?
So, like so you said like theend of the 1800s it basically
(22:33):
went away.
Right.
It went away.
I think people may have kept therecipes, but it wasn't nobody
was making a pumpkin beer.
Okay, huh?
So it sat there until 85.
And then somehow this guy foundso 40 years is no from the
1800s, so probably yeah, 1985 totoday.
So it's only been aroundtechnically again for 40 years,
(22:55):
but wow, that's interesting.
So you wonder where in the worlddid he find I know it does not
say that, you know, but it'smade him.
So Buffalo, what was the name ofthe brewery?
Uh Buffalo Bills Brewery.
Buffalo Bills Brewery.
In Hayward.
We'll have to look it up.
I he's probably still notaround, but that that's kind of
an interesting, interestingthing.
All right, so there we go.
Trying to educate you.
(23:15):
See, no, that it you had somegood information.
So hopefully the the listenersare uh trying to figure it out
as well, but I couldn't dragthat out.
You couldn't?
So what do we got now?
So now we have and we've hadthis brewery a number of times.
Okay, left hand brewing company.
Good, and they are out ofLongmont, Colorado.
(23:38):
And this is their pumpkin spicelatte.
But there's another word onthere nitro.
Yes, nitro.
So this should be a let's hopeit's got the little tiny
bubbles.
I'm hoping it's got the widgetin there, and the little tiny
bubbles, and little tinybubbles, and this is a 7% ABV.
Stepping up.
(23:59):
But still, this is way higherthan what we were at last week.
Yep.
So this on the can it sayspumpkin ale with spices and
coffee.
Oh added.
No, we have not had a fall beeryet with coffee, right?
No.
Now on Untapped, it says up yourpumpkin spice latte game with
this cozy can of fall.
(24:20):
Our brewer's blend of cinnamon,ginger, nutmeg, and allspice
combine with pumpkin and ozo'sUrsa U R S A.
Ursa.
Ursa.
There you go.
Oh, okay.
Ozo's Ursa major coffee.
Okay.
Oh, there we go.
There we go.
Yep.
(24:41):
I don't know what that word is.
Well, this celebrated seasonalcraving.
Toasted malts impart notes ofcaramel sweetness while oats and
lactose add richness and body.
Top it all off with a pillowynitro head.
Pillowy.
Reminiscent of latte foam.
Golden orange in color likechanging fall leaves.
(25:03):
Wow.
Pumpkin spice latte nitro istailor-made for the crisp air
and comfort of sweater weather.
Wow.
A lot of words again.
A lot of words.
Is it in the can?
unknown (25:17):
Let's see.
SPEAKER_01 (25:17):
Alright, here we go.
Let's see if we can hear it.
Oh, it's in there.
And look at the little smoketype things coming out of the
can.
I did hear the little widget.
Oh boy, that makes me happy.
Oh, look at the little tinybubbles.
It's funny.
It almost looks like milk.
You pour it and it looks likemilk right now until it
cascades.
Look at the bottom.
You should almost be videoingthat.
This would have been a goodon-air video, wouldn't it?
(25:39):
Oh, no doubt.
Oh, it's separating out the beerright to the wow.
That would have been cool.
That is crazy.
We're gonna have to do that onetime when we have some more of
these nitro beers.
And look at look at the uh thehead.
It's actually orange in thebottom and white at the top.
It totally did what it said.
Tenth of a point extra.
There you go.
There you go.
And it's got those are supertiny.
(26:01):
You can you can tell on the headon that is very smooth.
Yeah, that looks almost likemilk on top.
Oh, that's I got some aroma.
There you go.
This is the first one in acouple weeks that we've actually
really had aroma.
Boy, that all right.
Here we go.
Here we go.
That's good.
Wow, that one's good.
That is natural, really does it.
Yeah.
(26:21):
Wow.
That was good.
You totally get the pumpkin andspice type thing.
The coffee is not overpowering.
No.
But you on the I think I getthat on the aftertaste is a
little bit of that coffee.
But it's not really strong.
No, no, I was gonna say it'sI've never had a pumpkin spice
latte.
Uh all of the the people thatvisit the certain coffee houses
(26:42):
probably are going, What?
But uh but that nitrile reallysmooths that out, doesn't it?
Yeah, that smooth out.
That sounds like whipped creamon top.
Oh, yeah, yeah, I would agreewith you.
Wow, that is that's good.
That's good.
Wow.
Hmm, wow.
We uh yeah.
Oh, you get to go first on thisone.
Yeah, um this is definitely thebest beer that I've had in this
(27:05):
category so far.
This is really, really good.
This is gosh, I'm just trying tofigure out where I'm gonna throw
a dart, I'm gonna say a 3.5.
Oh wow.
I I like it.
I mean, it's so it's smooth witha nitro.
Yeah, it's almost like drinkingwhipped cream.
Yeah, um, the spice is justright.
There's a little bit of pumpkin.
I mean, and the coffee is justvery muted at the end.
(27:27):
So I mean it is there, but it'sreally muted.
But this is very good.
I know it's hard for me todescribe, but it's good.
Yeah, I I agree a hundredpercent with you.
I was gonna say the thing I'mmost impressed with is the fact
that the coffee didn't overpowerright the pumpkin or the spice,
the pumpkin spice stuff.
I should instead of separatingand put them together, yeah.
Because sometimes you see, youknow, coffee can be real
(27:49):
overpowering.
This isn't super smooth, likeand most nitro beers are that's
always the when you see nitrowhen you and you hear that,
you're like, oh because you knowit's gonna be there, you know.
Score wise, I'm gonna go with3.3.
Okay.
I do like that.
I think that is uh I would Idrink a six pack of it?
(28:09):
No, it's in a pint can, andthat's why I wouldn't, because
it's a pint can, it's a biggercan, but very good flavor, and
uh I have no complaints at all.
And like I said, the the bestpart of it to me is you you do
get that hint of coffee, but itI think the pumpkin spice is
stronger flavor.
Yes, I like that.
That is that is good, very goodleft-hand brewing, very good.
(28:29):
Jim, you totally redeemedyourself there.
So since we had a good beer,yeah.
Now you're gonna ruin my timewith another tough question.
No, I was gonna let you knowthat you answered all the
questions.
We educated, we we passed alongthe information I had, so I
thought that was good for now.
Yeah, but I think this next beeris really gonna be good because
(28:52):
we've had some really good beersfrom this next brewery, and I
was happening to be walkingthrough the liquor store and saw
this one really caught my eye,so I'm like, we gotta try.
Oh, yeah.
I see a number on the bottlethat maybe hopefully not scare
you.
No, no, it doesn't scare me, butit uh takes me to another place.
Yes, and this is their 2025version.
(29:14):
All right, there you go.
This is by Lexington BrewingCompany and distilling out of
Lexington, Kentucky.
This is their Kentunky KentuckyPumpkin Barrel Ale.
Barrel.
Did you say barrel?
I said barrel.
Nice 10% ABV.
It's in our wheelhouse.
(29:35):
16 IBUs.
I'll open this and then I'm I'mgonna read the description that
we have.
This is in our wheelhouse, isn'tit?
Yeah, I will pass this bottle toyou.
Nice, okay, double massage it.
SPEAKER_00 (29:47):
Very nice.
SPEAKER_01 (29:48):
I don't want to see what you're doing with it.
It says a barrel aged ale brewedwith Kentucky sourced pumpkin,
richly spiced with cinnamon,nutmeg, and allspice.
See, we must be, I'm thinkingthat allspice is what was In
that other one we had.
I think so.
As the ale is aged in freshbourbon barrels, fresh, fresh,
the sweetness of caramel andvanilla are imparted upon the
(30:12):
brew and complement its spicierbase.
At 10% alcohol by volume, thisrobust, limited release seasonal
makes for a flavorful sippingbeer to slowly warm up with as
the weather cools.
Barrel aged seasonal seriesnestled in the heart of bourbon
country where bourbon barrelsoutnumber people, which it
(30:34):
probably does.
Yep.
All tech Lexington Brewing andDistilling Company produces a
barrel-aged seasonal series thatcapitalizes on its close
proximity to the region and thechanging taste preferences of
the seasons.
All of these beers are producedin Kentucky.
Yes.
Yes.
(30:54):
All right.
So now this is our so we've hada roll out the barrel.
It was Bourbon Barrel Beach.
Yep.
That was last year.
We haven't had one yet thisyear.
Yep.
And that was an Oktoberfest.
And that was an Oktoberfest.
So this will be our our firstbourbon barrel beer of the
season.
No, a pumpkin.
Well, the first pumpkin barrelactually.
We had never had one, right?
A pumpkin barrel, a pumpkinbarrel bourbon barrel.
(31:17):
I don't know.
That's a good question.
I I'm gonna go out on the liband see how we may not have.
This might be our first onebecause we've had marzons.
Yeah, you're right.
You're probably right.
This is probably one of thefirst ones.
And again, remember, I bring outmy A-level.
You will always try and bringout some A-level stuff.
We'll see.
We'll see how it goes.
Right now, as long as it doesn'ttaste like the honey barrel one
(31:38):
they had, right?
It'll be good.
I know you liked it.
I mean, not so much.
All right, so very nice color.
Yep.
This is clearer than that otherone, isn't it?
Yeah, yep.
It's orange.
It's kind of a darker copper,coppery color, pumpkin yet.
A lot of aroma.
Get a little bit of the bourbon.
I get a little bourbon.
I do get a pumpkin.
Pumpkin and a little bourbon.
(31:59):
A little bit.
I wish I wish it would have saidwhat because it, you know, if
well, I suppose they don't wantto to drag or to bring attention
to have you looking for whateverthe bourbon is instead of the
beer, but I wish we knew becausethey they distill their own
bourbon there.
Yes, I totally forgot.
They're distillery, so it'stheir own barrels.
It's their own barrels.
(32:19):
Right.
And I mean it's you can taste alittle bit of the bourbon, but
it's gosh, it's like rightbourbon and a pumpkin are like
equal.
The nice thing is the bourbondoesn't overpower the pumpkin,
right?
That's and there's no burn.
No, none whatsoever.
This does not taste like 10%.
No, I was gonna say this wouldbe another one of those that
could be scary and sneak up onyou.
Yeah, so you don't taste honey.
(32:41):
No, nope, I don't taste honey atall.
That's good.
So that's a good thing.
I'm happy.
Yeah, this is this is good.
Yeah, because we've not I don'tthink that they've made this one
before, and we've never had abarrel-aged pumpkin beer, so
boy, we're in some unchartedterritory.
I give them credit because theyI think every beer, I should be
careful, but I think the atleast the vast, vast majority of
(33:02):
the beers we've ever had fromthem are all barrel-aged.
Yes, you know.
I'm trying to think if they haveany that aren't barrel-aged.
We've never tried them.
No, typically we say, oh,barrel, yeah, give us that.
Yep, boy, this is this is goodthough.
Would I drink a six pack of it?
No, because it's 10% and you getmessed up, right?
But flavor-wise, I do.
I think it's pretty good.
Wow.
And then, like you said, you cantaste the bourbon, but it's not
(33:24):
it, you don't get the burn rightat all.
I think for the novice craftbeer drinker, the introductory,
you're not gonna get overpoweredby the bourbon.
Right.
I wouldn't recommend this beyour first beer you're drinking
of the night, but maybe after acouple.
It would be interesting to havesomebody that's really not into
craft beer, especially not intobourbon barrel to try it because
we could be way off.
(33:45):
Right for you and I, this isthis is great.
Yeah, 10% there's no way.
I know my opinion, you know whatI mean?
Right.
I get the bourbon, I get the thepumpkin, I get all that stuff.
It's not overpowering.
Somebody new to it probably belike, you know, who's to say?
Yeah, you know, but uh it'sgood.
So I like it.
I'm gonna go.
I I like it.
A 3.9.
(34:05):
I like it.
Whoa, I like it.
Wow, you shot her up there.
I'm gonna even give you a littlebit of giving yourself a little
bit more, a little hit more.
Do you want to?
I guess I'll take a little moretoo then.
All right, yeah.
This because I mean, like we'vementioned, I think you said it
before, Kentucky distillery andbrewing have always had a good
other than the one you didn'tlike.
Yeah, but I don't think I meanfor them, they've always come up
with really good beers.
(34:25):
Yeah, it's almost they're almostlike bourbon county, yeah.
But bourbon county has their ownniche, and these guys have their
Goose Island, they have thereally the one in Bourbon
County, right?
Where these guys, it's like kindof all their beers, you know
what I mean?
Is uh and and I give them creditbecause they try some stuff that
you're like, because rememberthat there was that blackberry
porter, yeah, that was reallygood.
They had a cream ale.
(34:45):
What was the the uh peppermint?
Remember that peppermintChristmas time one, which
hopefully we'll find again thisyear.
That was really good.
Tastes like a peppermint cane,like a peppermint cane, yeah, a
candy cane.
Yep, you know, and it's likeman, and but it's barrel aged,
and they're all at least rightaround 10%, right?
You know, but they do not tastelike 10%, correct?
So that yeah, they do a goodjob.
I think they're definitely kindof sneaking up into that upper
(35:08):
echelon of the barrel agingstuff.
Yes.
So what are you thinking on yourscore?
I'm gonna go with 3.7.
All right.
Uh, I do think it's it's good.
Like I said, I the best part tome is the fact that, like I said
before, the bourbon does notlike totally overpower the
pumpkin, right?
And you still get that pumpkinflavor.
(35:29):
And I think that people wouldreally go, kind of, you know,
wow, that is amazing, you know.
And again, like I 100% agree, Iwould not recommend this to a
new person because you you don'twant this to be their first
experience because they're gonnareally go, ooh.
But I mean, what's weird is allof these have had the good base
of pumpkin.
Yep, that you can always youtaste that pumpkin, but it
doesn't overpower you.
I mean, I don't like last week,we really struggled to get that
(35:53):
Marzan flavor here.
I think we're we're every one ofthese has had pumpkin, you could
taste it, you know, and pumpkinslash pumpkin spice, you know,
uh which is good, very goodbecause that's what we were
expecting.
Yeah, we're looking for thatexactly.
See, now we're going back tolook the German October Fest,
they gave us what we werelooking for, and these really
are hitting the nail right onthe head.
(36:14):
So I agree.
I think I might have found thegolden nugget.
Okay.
Um, we have had a can of this afew years back.
Okay, I did not look at thatepisode to see what we uh had
actually rated it.
Okay, but I used to believe thatthis could be a possible beer of
the year kind of beer, or weeven mentioned it when we had it
(36:38):
the first time.
Oh, so I'm not saying I have nottried this.
Yep, it's still closed.
Yep, it's a 2025.
It's but I'm gonna hand this offon the golden don't drop it.
Don't so what do we got?
We have from Three Sheep'sBrewing, which is in She Boy,
and technically it's kind ofinteresting.
(36:58):
Okay, on Untapped, it says it'sa Belgian quad.
Oh wow, which is interesting,but here's the description okay
rye barrel-aged Belgian-stylequad ale with figs, molasses,
and pumpkin spices.
Are you ready for the ABV?
All right, do I have to sit downfor it?
Um, you wouldn't have to, but itmight not hurt.
(37:21):
All right, so what are yousaying?
So the last one was 10%.
We're gonna bump it up justslightly.
How just slightly?
We're gonna bump it up slightlyto 14.6%.
Whoa, say it again.
Uh yeah, 14.6% A B V.
(37:43):
So can you help me bring me backin reality?
Yeah, and all of our fall beers,our core fest beers, how many
have we had that are the size?
Uh total zero.
unknown (37:56):
Zero.
SPEAKER_01 (37:57):
So the closest one is the last one that we had from
Lexington Brewing.
So we're way outside the scopeof for the for the what I would
consider these to be falls.
So this is definitely ourhighest ABV so far.
So have you did you have thescore, but we rated it
previously?
Um let I don't know if that doyou have do we have the
(38:19):
technology?
Can we have our uh crackresearch staff do up the uh
check?
I didn't, I don't uh where's itat here?
I gotta find oh, here we go.
Now does it even say what year?
Okay, well let me let me lookand see if we have an a closer
year.
Oh so the one we had before wasfrom 2020.
(38:40):
That's been five years.
Well, and we had it on thepodcast probably in 23.
Oh, so I I think I kept it in myfridge, didn't I?
And I let me okay.
That one was only 10.9%.
Oh.
So they bumped some they'regetting it up.
They they bumped something up,and so yeah, our score was about
(39:04):
where the Lexington was at.
Okay.
So so now we're they must havechanged because I must have
changed something.
Because rye, doesn't didn't yousay rye has little peppers?
Rye, rye beers typically have alittle bit of a pepper type
flavor.
I mean, uh, you know what Imean, as far as that goes.
But all right, ooh, look at thecolor on that.
(39:26):
That is orange.
I think I may have to take apicture of that because that is
we don't.
This is like the darkest.
This is I'm gonna take a pictureof this because that is that is
cool.
That is like dark.
That's almost like a stout.
It looks, but it's not it's notreally dark, but I mean it's
dark.
I wouldn't say it's stout, butit's wow, on the the picture
(39:48):
looks almost that dark.
And the head is the darkest headthat that that is uh that's
crazy.
Smell that all right.
So here we go.
And this is in a can.
In the can.
Oh, that smells good, don't it?
The aroma.
Oh, yeah, rye barrel aged.
Yeah, so it was barrel aged.
Color-wise, that is a deep, deeporange, deep red, reddish orange
(40:12):
kind of thing.
That's almost like the harvestmoon.
Yeah, dark.
Wow.
There's aroma.
I'm not gonna lie, there's aromaon this.
It smells good.
Wow, that's crazy.
That's good.
That is crazy.
That yeah, that's all I can sayis yeah.
Wow.
That is good.
Does not taste like 14.
No, my throat does not burn.
(40:33):
I'm trying to figure out withthe rye bear.
I do get a little bit of on theaftertaste, a little bit of like
that peppery.
Right.
Is that the fig?
I think I can I get a little.
I'm trying to I think the themolasses kind of stands out.
Okay, is that the fig andmolasses kind of but you still
do get pumpkin?
That is good.
I'm not gonna lie, the pumpkinis a little bit lower, lower,
(40:56):
but I get the molasses.
It's not super sweet either.
No, you know, the way they weredescribing it was almost like,
oh boy, is this gonna be likeAvery sweet?
Again, we go back to Avery, it'snot there's no sugar, there's
nothing like that.
No, wow, that's good.
Yeah, yeah, that's good.
And I wish I could remember whatthe last veneration tasted like,
(41:17):
but we thought that was goodthen, yeah.
And I yeah, this might bebetter.
This could be better, and thisis the fact that it's stronger,
yes, and it totally I wouldnever guess.
Somebody go, Oh, what do youthink it, you know?
When anytime people say that,you know it's gonna be high,
right?
But I would this if nobody saidanything and just here, try
(41:37):
this.
I'd have been like, okay, eight,seven, eight, maybe, right, you
know, but then I suppose youdrink a can of it and you're
like, whoa, wait a minute, thatmight have been higher than I
thought.
This is good, and you get theyou get the final stab at the
score.
That is so good.
That's really good.
I'm okay.
I'm trying to figure out whereto stop.
Uh, flavor's amazing.
(41:57):
Yes, I mean, just amazing.
I'm gonna go a 4.3.
This is I take it you like it.
This is good.
I am I'm throwing it up there aswell, saying beer of the year
for Canada.
Right, yeah.
This is good.
This is good.
I mean, it's yeah, yeah.
That's all I can say.
That's all I can say.
It's good.
I've said enough.
(42:18):
Yeah, I mean, and the hard partI think is it's so good, but the
ABV is high, so you got to becareful.
You don't want to drink a bunchof these.
It would sneak up on you, yeah.
But it is so I mean, it'sunfortunately this category.
You have a category, and thenit's like up here.
Yeah, it's like yeah, it likejust knocks everything that
we've had for a while right outof the park.
(42:40):
This is like really, reallyplease tell me you had to buy
like a six-pack of it.
Yes, I did.
Oh, yes.
Too bad you don't have I coulddrink five.
Oh, you already drink good trythough.
I do have some more of the otherAmerican Octoberpress ones.
I got a lot of these uh AmericanOctober pressed ones.
I'll bring Berenga nose over foryou.
Okay, perfect.
I wish I could describe it more.
(43:01):
I mean, because we likebarrel-aged beers, and for them
to be able to make a barrel-agedbeer with pumpkin.
I mean, so now we've had two.
We had one bourbon and now onerye.
And for me, the rye is evenbetter than the way complements
it better.
I mean, I'm usually the bourbonbarrel guy that likes the burb,
(43:21):
but this this is good.
Really, I think I needed alittle more done.
That's this is good.
Yeah, this is well, if it's sucha porn, I'll take a little more
too.
All right, thank you.
I wish I could describe for thelisteners even more of the
flavors, but it's I mean,because we're I guess I'm not
leading into what we're gonnado, but I mean, we are part of
(43:42):
the uh barrel club.
And we have got collected a lotof beers so far.
So, and they have the option tosell them, yep.
Which not S-E-L-L, no E R C E LL L A R.
So they're putting them away forus.
So we're probably gonna have acouple of episodes just we
(44:05):
probably have enough beer to dolike a couple of months worth,
you know.
So we'll break it up, of course.
But and the reason why isbecause we've had good luck with
three sheeps, they've always hada very good barrel aging
process, and this falls right inline.
You know, it like we weretalking about with Lexington,
that they're I think quietlysneaking into those upper
echelon.
I think three sheeps is alreadythere.
(44:26):
Yeah, because I mean we had one.
I do we have one recently, thewolf, oh yeah, and they've got
different versions of it, thewolf variations of it, yes.
I mean, this is just right inline.
I mean, they do a really goodjob.
It's good.
Wow.
Oh, so I guess my oh so I guessI'm right 4.3 bear of the year
(44:46):
nominee, yes.
No doubt.
Okay, so you're right there withme.
There's no doubt.
This is really good.
Yeah, I like this.
This is crazy.
Yeah, so I I I hope we I'veredeemed myself so now we know
in the future, GermanOktoberfest, yep, and pumpkin
barley.
Pumpkin barley's bears, thenwe're good.
Right.
That's all we need.
If we can do that, theneverything else is just yeah,
(45:07):
yeah.
Exactly.
But wow, what do you think?
So other than this, what do youthink?
All of these, the last two werefor me.
Well, I'm gonna throw the lastthree.
Okay.
Because again, I do really likethe atomic pumpkin as well.
But the the last three I thinkwere definitely in the class by
themselves.
In a class by themselves, youknow, that that nitro beer, just
(45:30):
because of the nitro and allthat, I mean, it was very good.
And then the the two barrel age.
Uh, Lexington Brewing did agreat job, but boy, this this
three sheep's is a thing of itsown, a monster of its own.
Yeah.
Which is good.
I mean, they did good.
Oh, 100%.
I so then so you ranked them mynumber the top three are the
(45:51):
three sheeps, yep, and then theLexington Brewing and then the
left-hand brewing nitro.
And what would you say about theother three?
I mean, you think that theycould improve on to make a other
three.
I I again I do really like theatomic pumpkin because I do like
that hot marrow burn.
That's you know, that and thethe cinnamon really worked well
together.
Yep.
Uh, the whole hog, that was theone that it was just missing.
(46:13):
I think it was allspice.
Yes, because it had thecinnamon, but you know, we don't
know it was just how much, butit was the cinnamon nutmeg, but
that allspice I think might makeit pop.
Yep.
Uh so it was just missing alittle bit, and then uh the the
lake front uh pumpkin ale orpumpkin lager, I'm sorry, it
just needed a little moreflavor, a little more flavor.
It was really kind of muted.
So that that was my opinionanyway.
(46:35):
And I echo right exactly.
I mean, I liked the threesheeps, stratosphere, the
Kentucky bourbon, just a touchbelow, they're good.
I mean, and I like bourbonbarrel beers, and I still think
three sheeps was even abovethem.
The nitro just did it for theleft hand.
I mean, we've had some nitrobeers before, but this seemed to
like just it made it into a likea latte.
(46:57):
I mean, it actually looked likea regular coffee you'd go to
well and the coffee didn'toverpower the pumpkin.
That was the part I really liketoo, besides the nitro.
It looked like you just went toa coffee store and bought it.
The way it came out so milky,and then it separated out.
I wish we had took a view.
That was the way that came apartwas just amazing.
Oh, yeah.
The other three are good, and Ithink we talked about before,
(47:17):
they're pointing in the rightdirection, they're just not
quite there on the level ofthese other ones.
Keep trying.
I mean, these were I thoughtthis was a pretty good category.
Oh, I did too.
I agree a hundred percent.
This this was really good.
There was not honestly, therewasn't a clunker really.
No, I mean, even the you know,the lakefront kind of it let it
off because of the ABV, got kindof voted lower, but it it needs
(47:39):
to have a little more flavor.
Yes, there was a legitimatereason, right?
You know what I mean?
But from there, but from thereit was all it all went up, it
was all good, yeah.
This this was a unique category.
I mean, because again, we've hadsquash beers, yep, and
technically I think this is asquash, and we did not have good
luck with squash, yeah.
If again, if you see a beer thatsays squash on it, run, run.
(48:01):
If it says pumpkin, it's fine,yes, but squash, so this was a
run a category I wasn't quitesure, but I think from a couple
weeks past we weren't able toget a single.
We may have had a couple ofgrand slams, or a couple
doubles, couple triples.
Yeah, we we we scored some runson this one, yeah.
Not like last week, right?
(48:22):
This was really, really, reallygood.
Really good.
I hope I'm not saying this toobad, but even the novice craft
beer drinker, I think, is gonnalike some of these.
Maybe not try with the threesheeps first, right?
But I think you're gonna likethese.
But boy, uh you know, if ifyou're out there, uh ladies and
gentlemen, and you like barrelaged beers, try to find this.
Yeah, I well try to find youknow the Lexington Brewing one
(48:44):
too.
But this the pumpkin spiceveneration from Three Sheeps, if
you get a chance to find it, getit and try it.
Right, because it's it isamazing, it's awesome.
It's yeah, one of the betterbeers we've had.
Oh, yeah.
And it is in the running forbeer of the year.
Yes, we our list for beer of theyear is kind of getting long
now.
Is it?
Well, that's remember last year.
We didn't have that many thatbecause well, of course, we
(49:06):
forgot to nominate them, butwe've got a lot of them.
Which is we've still got a waysto go either.
Right, we got a few months togo, but I mean that's good.
So we're we're trying some goodbeers.
Yep, exactly.
So awesome.
Well, dude, yeah, you uh you Iredeemed myself.
You brought out uh some A-levelstuff this week.
So awesome.
I do appreciate that.
Well, I hope the listeners likedit too.
(49:27):
I mean, even though they can'ttaste it, hopefully that it's
pointing them in the rightdirection of which beers to go
get.
Exactly.
Like I said, any of these,honestly, the leg front needs a
little work, right?
But other than that, if you findany of these, try them.
Yes, because they're reallygood.
No doubt.
Awesome.
Well, hey, ladies and gentlemen,thanks for listening.
We hope you uh enjoyed thisepisode.
We hope you try go out and trysome uh pumpkin beers.
(49:50):
Yes, and if you like again, ifyou find three sheep's pumpkin
spice veneration, try it becauseor bring it over to our house,
or bring it.
Yeah, if you don't, if you get asix-pack of it and you don't
like it, ship it to me.
I will uh gladly accept that.
And we'll figure out a place toput it.
Yes, yes, in my belly.
unknown (50:07):
In my belly.
SPEAKER_01 (50:09):
There you go.
Awesome.
Well, hey, ladies and gentlemen,thanks for listening.
And like we always say, we hopeyour campfire is always warm.
And your beers are always cold.
See ya.
Oh, hey, that that roving bandis back outside.
Look at there they go.
They're running.
They probably heard of usdrinking this pumpkin
(50:30):
veneration.
I think they're trying to get abeer from us.
You got any of that Americanbeer we can give them.
Oh, yeah, hang on, we got youcovered.
Hey, hey, hey.
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.com.
(50:53):
You can also find us onFacebook, Twitter, and
Instagram.
If you're on Untapped, look upthe Northwoods Beer Guy and send
a friend request.
Until next week, I hope all yourcampfires are warm and all your
beers cold.
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