Ep 135 - Stouts, White Stouts, And A Brandy Barrel Surprise

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Think stout has to be dark, heavy, and bitter? We crack open a lineup that challenges the stereotype—white stouts that drink silky and bright, classic nitro smoothness, and a surprise brandy barrel lager that channels a Wisconsin old fashioned.

We start with a final Oktoberfest check-in before diving into lower-ABV stouts, explaining what makes a white stout different and why the flavor cues—vanilla, coffee, white chocolate—can show up without the inky pour. Leinenkugel’s White Mocha Stout and Whole Hog’s Casper White Stout lead the way with balanced vanilla and mocha notes on a pale canvas, proving you can have stout character without the burnt finish. Along the way, we compare nitro vs CO2 mouthfeel using Left Hand’s Milk Stout Nitro and talk about how nitrogen transforms texture into that pillowy, pub-like cascade.

Local love continues with Stone Arch’s Vanilla Oatmeal Stout and Moon Ridge’s Below the Dam, where we weigh expectations vs reality on vanilla, roast, and carbonation. Then comes The Brewing Projekt’s Cow Cow Caramel Macchiato, a salted caramel-forward treat beer that dazzles in aroma and demands slow sipping. For a finale, we pop Lakefront’s Barrel-Aged Holiday Spice Lager—brandy barrel-aged with cinnamon, clove, orange zest, and honey—for a ruby-amber, season-ready sipper that’s smooth, warming, and impeccably balanced.

If you’re stout-curious or just want a fresh angle on winter beers, you’ll leave with a shopping list: start with Casper for your first white stout, keep Leinie’s White Mocha in the fridge, save Cow Cow for dessert, and share that Lakefront holiday lager on a cold night. Got a beer we should try next or a barrel-aged gem we can’t miss? Subscribe, share the show with a friend, and email us at Northwoodsbeerguy at gmail.com with your picks and hot takes.

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 [e-mail].

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Episode Transcript

SPEAKER_00 (00:24):
Welcome to the Northwoods Beer Guy Podcast.
Hey, ladies and gentlemen,welcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy.
And once again, I am joined byJim.
Hey, buddy, how you doing?
Doing good, man.
We are actually actually back inthe studio this week, which it's

(00:44):
been a while.
So yes, it is.
I almost was getting a littlelonely down here.
Say I almost didn't remember howto hook this stuff up.
See, well, good thing you'reback.
Exactly.

SPEAKER_01 (00:52):
See, we are and we're joined by our trusty
sidekick too.
That's checking everything out.

SPEAKER_00 (00:57):
You hear her walking around.
She's just making sure guardingus, make sure that all the fans
don't rush us.
Yes.
So that's good.
Oh, speaking of fans, did youget any comments from anybody?
Yeah, actually.
Uh well, one comment I did getwas actually from Roger.
Okay.
Uh he he uh did reply about uhspearfish brewing.
Oh, nice.
When it he had said that theyhad tried a porter, and I

(01:20):
believe he said there was an IP.
I'm gonna have to look back.
I apologize.
I was gonna do that.
Uh but he said they were bothactually really good.
So yeah, it makes it sound likeeven more like at some point we
have to make a trip out therejust to check it out.
Right.
You know, yes.
And uh that's one thing I was Iwas kicking around too.
I think when we do visit someplaces, I might uh we might go
live a little bit on some socialmedia just to show the the

(01:41):
brewery we're at.
Okay, you know, so people get anidea because again, it's uh
personally I think it's coolerwhen you can see it too and then
hear what we tried.
Yeah, that'd be awesome.
So yeah, we're gonna have towe'll knock that uh around and
figure out how to do that, butwe'll get her done.
So perfect.
Yeah.

SPEAKER_01 (01:57):
And I'll volunteer to go with you just in case.
Okay, well, taste make sure thatthey're not any bad ones out
there.

SPEAKER_00 (02:01):
That's good because yeah, there could be some.
Well, there's usually some badones, but hey, I'm here to help.
We try and weed them out so ourlisteners don't have to deal
with that.
Yes.
So what are we drinking today?
Well, we we've got kind of a alittle bit of a mixed bag, kind
of.
Okay.
Uh, I think the first ones wehave are some stouts.
Okay, no, they're not.
I think these ones are all morekind of for the most part lower

(02:23):
ABV, except for one.
Yep.
Uh that we have one that uhappears to be a little higher.

SPEAKER_01 (02:28):
Right.
Well, that's that's got ourspecial one.

SPEAKER_00 (02:30):
Yes, yes.
And now I did find one moreOktoberfest uh when I was in
Missouri that we were gonna try.
So I don't know if we want totry it right away or if we want
to just do it in order of ABV orwhat uh well let's try your now.
Let's knock it out now becausewe had told everybody we were
done doing Oktoberfest, and thenI found one more.

(02:52):
So all right.
Now who is this one by?
This is this is by Log BoatBrewing Company, and if I
remember right, I believe theyare out of is it Columbia,
Missouri?
Not whole K-N-O-T-H-O-L-E, notwhole.
Oh Mars on Lager.
It's a and I don't know, there'slike a witch on the thing, and

(03:13):
the label I'm not sure how todescribe this.
I'll have to post a picture ofit.
Not exactly sure how youdescribe that.
Is that like a little leprechaunin there?
It's something.
But the the pipe kind ofchanges.
I don't know what the yeah.
Uh ladies and gentlemen, we'llpost a picture because I don't
know how to describe it.
It's interesting.
Kind of a different feel to it.
Yeah.
There's probably some sort of uhreason.

(03:35):
Yeah, and I'm not let's hope itdoesn't affect the flavor of the
beer.
Oh, there is, but that's notmicro writing.
I don't know if you can read itor not.
It's right in the can.

SPEAKER_01 (03:44):
Here we go.
Inspired by Z Germans.

SPEAKER_00 (03:49):
Okay.

SPEAKER_01 (03:49):
This delicious amber lager will perk your toe
straight through the top of yourwork boot.
Best enjoyed around a fire withsnacks.
Pumpkins, although good, in seedform with a hint of salt, do not
make an appearance in this beer.
And for good reason.
We prefer carving them.

SPEAKER_00 (04:10):
Okay.
Uh I guess I'm more confusednow.

SPEAKER_01 (04:14):
It didn't help me at all no.

SPEAKER_00 (04:16):
Uh, this is six percent cleared as mud now.
Yes, so interesting.
Like I said, we will post apicture because it is a neat
label on the can.

SPEAKER_01 (04:23):
Yeah.

SPEAKER_00 (04:24):
So we will try this.
And like I said, this I pickedup in Missouri, and this is
going to officially be, unlesswe find more, but this will
probably be our official lastOctober fest of the season on
the podcast.

SPEAKER_01 (04:37):
I mean, it it does have the the color.

SPEAKER_00 (04:39):
Yeah, it's got that that Mars on color, that's for
sure.

SPEAKER_01 (04:42):
Almost that amberish right, and the head is a little
bit tannish.
Yep, yep, that's for sure.
So there's a couple good things.

SPEAKER_00 (04:49):
Got kind of a multi aroma.

SPEAKER_01 (04:51):
There's another.
So it's it's trying to be aMarzon.
It's trying to be a Marz on.

SPEAKER_00 (04:54):
This is one of the ones that is checking some boxes
more than the other ones we hadtried.
Yes.
Not not bad.
It's it probably it's probablyon the upper end for flavor for
this year.
Right.
You know, honestly.
Yeah.
It tastes okay.

SPEAKER_01 (05:08):
It's all right.
I mean, it's it's not gonnaknock your socks off, but it's
it's an okay representation.

SPEAKER_00 (05:12):
I mean, yeah, it does have a little bit of a kind
of a dry finish, kind of a dryfinish, you know, or something
like that.
It was it's like, okay.
Uh, but honestly, for for howour uh what does it say on the
top of the can?
Keep your paddle wet.
That's what it says on the topof the can.
It goes with the boat long boat.
Log boat.
Log boat.

(05:33):
Log boat, not long, log.
Okay.
So interesting.

SPEAKER_01 (05:35):
So good.
What are you gonna give her ascore then?

SPEAKER_00 (05:38):
I'm gonna go, well, with this one, I'll probably I'm
gonna go like a 2.5.
Because for this year, that's apretty good score for
Oktobervest.
Yep.
Uh, I I don't mind it.
Like I said, it it definitelyhas the color and it does have
some aroma that kind ofsurprises me.
And and taste-wise, I can you doget a little bit more of more of
a malty flavor, which I don'tmind, but it does have a little
bit of that kind of a dryness toit.

(05:59):
Yeah, that's uh that's the onlything.
Otherwise, I'd have probablygone 2627, but that dryness, it
kind of it's different, I think,for me for an Oktoberfest.

SPEAKER_01 (06:08):
Right.
And I don't know what thatdryness is because we have no
real details on it.
So I don't know if that's ahoppiness or what that's yeah.

SPEAKER_00 (06:14):
I didn't I did a horrible job getting notes on
it.

SPEAKER_01 (06:17):
So I I couldn't find much, but there's no pumpkin in
it, I guess, which is themolness.
Right.
Yeah.
I I I don't know many Marzansthat used pumpkin.
They the way it was going thisyear, they should have.
Right.
So I guess kudos to them for notputting a pumpkin in it.
And I'll I'll say the samething.
I'll say a 2.5 because there'sno pumpkin in it.
There you go.
I don't know if that's perfect.

SPEAKER_00 (06:37):
Does that help?
Yep.
Well, slide that back.
Well, so now we might as welljust jump into these stouts.
And like I said, these are notsuper high octane ones, which is
good.
Yes.
Uh kind of to start of the thestouts that we're gonna be
getting into at uh a lot soonernow than later.

SPEAKER_01 (06:53):
Yes, and um I happen to have some questions for you
too.

SPEAKER_00 (06:56):
You couldn't find descriptions, but you could find
questions.

SPEAKER_01 (06:59):
Yes.
So and you're giddy about it.
Yeah, these are some good ones.
Uh okay.
So actually, well, let's seehere.
Um, so a couple of these aredifferent ones, I think, that
we're gonna be going through,and they're white stouts.
And what's we haven't done, Idon't think we've done a couple,
but not many.
Yeah.
So my question to you is what isthe main difference between a

(07:21):
traditional stout and a whitestout?

SPEAKER_00 (07:24):
The white stout is like a regular beer color and
the normal stout is dark.
Okay, I'll give you half a pointfor that.
Okay.
One thing, and now I don't knowif this is anything to do with
it, but it's to me, it seemslike a lot of times the white
stouts have more of a like astronger vanilla flavor.
I don't that's probably not partof it, but it seems like that's
more of a kind of a predominantflavor where your other stouts

(07:45):
are more your cocoa nibs andthings like that.
You know what I mean?
Where it's that darker.

SPEAKER_01 (07:49):
Oh, you should have stopped when you had vanilla.
Oh.
Because the answer was whitestout is lighter colored, uses
ingredients like coffee, cocoanibs, and vanilla.

SPEAKER_00 (07:59):
Oh, I should have stopped on the yeah.

SPEAKER_01 (08:01):
Where the dark stout gets its more of its flavor from
coffee, chocolate flavors, darkroasted malt.

SPEAKER_00 (08:06):
Okay.
Well, I got part of it.
Right.
Yeah.

SPEAKER_01 (08:08):
You were uh I was trying to dig too deep.
Right.
You had a thousand points andthen you went back to like
negative 500.
Oh, that's not bad.
So you were close.
Yeah, that's not bad.
So let's try uh opener here.
All of these, I think.
No, not all of them.
One, two, three, four, five.
Six of these are from Wisconsin.

SPEAKER_00 (08:28):
Oh, okay.
Nice.
So only one is not from okay.
Of the ones that of the stoutsyou're gonna be.
Oh, the stouts yes.
Okay, nice.
So I thought that was prettycool, too.
Yeah, that's definitely notsomething we've done much
before.
Right.
You know?
All right.
Well, hey, the first one we haveis by Stone Arch Brew Pub.
I've I've actually been to one,I think there's a couple of them
at least, and I've been to oneof them.

(08:48):
And it's like a restaurant, ofcourse, brew pub, and has they
have their own beers.
This is their vanilla stout.

SPEAKER_01 (08:54):
And then for whatever reason, on the bottle
it says oatmeal stout.
Huh.

SPEAKER_00 (08:58):
A vanilla oatmeal stout, yeah.
Well, so I don't know.

SPEAKER_01 (09:00):
There you go.
Because that's actually twodifferent kinds, right?
Well, you would think vanillastout and an oatmeal stout, and
then you would think, but andthese guys are out of Appleton.

SPEAKER_00 (09:07):
Okay, yep.
That's the one I was actually atwas in Appleton.

SPEAKER_01 (09:10):
Right, okay.

SPEAKER_00 (09:11):
And this is six, is it six percent?
Five percent, five percent, fivepercent ABV and twenty-eight
IBUs.
Yeah, there was not much on thewebsite for description.
Okay, did it I guess we do havejust a little bit.
It's uh a dark, rich oatmealstout enhanced with pure
vanilla, creating anunforgettable flavor.

(09:31):
Unforgettable.
It is dark, it is definitelylooks like a stout, it smells
like a stout.
It smells like a stout.
I almost get a coffee aroma alittle bit.
Yeah, you can taste you cantaste the vanilla, but it's
really weak, isn't it?
Really weak.
It's almost um, even theaftertaste is more like a
coffee.
Did it say coffee in itanywhere?
No, that has more of a coffeeflavor to me almost, doesn't
that?
To you, I mean it's kind of thatI mean, there's the the flavor

(09:53):
is so muted, it's not there'snot a lot of yeah, not a lot
comes through.
No, I was I guess I wasexpecting uh what's the vanilla
porter like startingBreckenridge or whatever?
Breckenridge has one, and thenLiney says it's snowdrift.
Yeah, but like well, either ofthose, they have more of a
vanilla flavor, I think.
This one, it's not bad, but itto me it almost is more

(10:14):
coffee-ish.
And I don't know where they cameup with 28 IBUs.

SPEAKER_01 (10:16):
Well, you remember we kind of gave up on trying to
figure that out.
Yeah, this is not if you'reafraid because it's high IBU,
it's it's not no, there's no hopat all to it.

SPEAKER_00 (10:25):
No, I uh yeah, it's just to be single-digit hops,
yeah, yeah.
And remember, you need like asupercomputer to try and figure
out the hop scale, and I don'tthink they have it figured out
yet.
So I guess I'm a little moredisappointed than I am.
Yeah, I was gonna say I reallywas expecting more vanilla.
Yes, and I keep I know I said itfive times already, but it
almost is more of a coffee-ishor or more roasted burnt flavor

(10:48):
a little bit.

SPEAKER_01 (10:49):
Right, because that kind of like takes makes your
mouth kind of dry at the veryend because it's it's the
dryness is pulling whatever youwere drinking, is pulling out
the moisture in your mouth.

SPEAKER_00 (10:57):
It's yeah, doesn't leave you with much.
No, and I would drink it.
Don't get me wrong, if somebodygoes, hey, you want one of
these, sure, I'll I'll drink it,but I don't know, it's just not
I don't know if I'd want to sitdown and drink you know three,
four of them.
Yeah, I think after after thatfirst one or towards the end of
that first one, it might be kindof messing with your taste buds
a little bit.
You have to drink a bottle ofwater to yeah, exactly, exactly.

(11:17):
What do you think on the scoreon this one?

SPEAKER_01 (11:19):
Well, um when I s read the word, you know,
enhanced with pure vanilla, Iwas really looking for some
vanilla flavor, and I don't getmuch of that.
I get like you said, thecoffee-ish, something-ish going
on there.
So I'm gonna go a 2.3.
It okay.
It's just like super dry.
Like, you know, I took a drinkand now I'm waiting a few
minutes and it's just likedrying up my mouth.

(11:40):
So I'm not a big fan that way.

SPEAKER_00 (11:42):
Yeah, I'm gonna go a 2.2 actually, just for the same
reasons.
I was again when vanilla is yourfirst word, yes, it should have
that flavor.
And to me, like I said, it mightnot be coffee, but that's what
it reminded me of.
Right.
And then it's just that weirdsomething burnt flavor, yeah.

SPEAKER_01 (11:59):
Something going on there.

SPEAKER_00 (12:00):
Yeah, like I said, it's it's not bad.
And I know they're they're notlike a huge brewery or anything,
you know, and it's it's decent.
I like I said, I would drinkone, but I wouldn't, I don't
know if I'd go back for anotherone.
Right.
Yeah, so yeah, so there we go.

SPEAKER_01 (12:13):
All right, so here's a true or false question for
you.

SPEAKER_00 (12:16):
Oh, 50-50 shot.

SPEAKER_01 (12:17):
Yep.
Okay, as of today, is whitestout recognized by as a beer
style by organizations such asBeer Jud Certification Program
or the Brewers Association?

SPEAKER_00 (12:30):
Ooh, this is gonna be a trick question because I'm
thinking, okay, I don't know howthey break that up as far as is
okay, are all stouts likestouts?
Then you have subcat because socould this be a subcategory
you're saying?
So uh I'm gonna say it's becauseit's new, it's relatively new.
I'm just gonna say true, butit's probably false.
You are correct, it is false.

(12:50):
Say, I knew I was gonna sayfalse.

SPEAKER_01 (12:53):
So as of today, it is still not officially
recognized by the majororganizations.
Yeah, by you and I, we recognizethem.
I think the big shots see thatsince it's so new, I think.

SPEAKER_00 (13:03):
That was my concern was uh I should say I was gonna
say false, and I'm like, uh, no,then they probably are on board
already, but okay.
You only lost 500 points to thatone.
Yeah, I don't need uh to try andjustify my wrong answer anymore
because I was close and I I knewit.
You know what I'm saying?
I had good shots.

SPEAKER_01 (13:21):
Well, I know you that's why I try to give you an
easy one for you.

SPEAKER_00 (13:24):
I appreciate that.
Throw the the off the tee foryou.
Hey, so here speaking of newones, okay.
We have a new line of hoogles.

SPEAKER_01 (13:32):
Uh oh, that's good.
Yeah, and because they haven'tcome out with anything new in a
while, have they?

SPEAKER_00 (13:37):
Not well, not in a stout category, I don't think.
And last year, did you rememberever finding the snowdrift
vanilla porter anywhere?
I never saw it, so I don't knowwhat's going on there, but this
will be interesting.
So, this is Line and Kugels.
This is their new white mochastout.
Oh, that sounds good.
Yeah, so let's see.

(13:58):
This one is uh 5.6% ABV and 10IBUs, so it's probably super
hoppy.
Well, I think maybe they'reactually getting theirs correct.
They could be, yeah.
So the description is this palecolored stout is brewed with
pale malts instead of darkroasted malts, giving it a
lighter color while still havingrich stout flavors.
It has decadent notes of whitechocolate paired with vanilla,

(14:23):
balanced with roasted coffeearomas.
This beer is made with oats andwheat that contribute to its
body.
Oh, well, so that should beinteresting.
Saying all the right words,yeah, and and it'll be
interesting to see how the uhwell how it tastes considering
it's made with oats and such.
Right.
And it's in a can, as you heard.
Uh and it's I'm guessing theysaid it's a lighter color.

(14:46):
Oh, yeah.
Does it not look like a stout?
That doesn't look like a stoutat all.
No.
That's kind of interesting.
But well, it'll be interestingbecause I do think we we do have
some other white stout.
So it's probably in thatcategory of color.

SPEAKER_01 (15:00):
But it looks a bit like a lager or a pillow.

SPEAKER_00 (15:02):
Yeah, I mean, it looks like some of the some of
the Oktoberfest we had this yearwere lighter than that.
But it definitely does not looklike the dark stout.
Yeah.
Ooh, there's an aroma.
Not bad.
So white mocha.
What was this?
White mocha stout by LinenKugels.
That's not bad.
That's pretty good.
It's only 5.6%, so it's not bad.
Now, mocha is like a type ofcoffee, right?

(15:24):
Kind of like sort of kind oflike a frappuccino, crapuccino.
Yes.
But uh, I mean you get a coffeeflavor, but it's not over the
top strong or anything.

SPEAKER_01 (15:34):
Yeah, actually, I think the coffee aroma is
stronger than the coffee flavor.
Yeah, I like that.
Wow.

SPEAKER_00 (15:38):
I could drink a few of these, I think.
This is not bad.
Wow, they did a good job.
Yeah, I do not mind that.
That's uh I know that you knowI've said before that Linies
seems to be just more in theshandy category.
This this is a good beer.
I they did a good job on thisone.

SPEAKER_01 (15:56):
You know, kind of a faintly if they would have a
little bit more vanilla flavor,it'd be almost like the
snowdrift.
Kind of.
It's in that same, like almostin that category because the
forges and stouts are close.

SPEAKER_00 (16:07):
Yeah, I think the snowdrift, if I remember right,
had a little bit more of avanilla flavor.
Yes.
But this one is I can you getthat vanilla, right?
You get, I mean, you get thecoffee, but it's not, it's
almost I hate to say it, it'salmost the perfect amount of
coffee flavor.
Yeah, I mean it's you know it'sdefinitely not over the top.
No, not at all.

SPEAKER_01 (16:26):
It shouldn't scare you.

SPEAKER_00 (16:27):
I don't mind this at all.

SPEAKER_01 (16:28):
I guess the only thing I'm a little bit confused
that we don't have anybody toanswer the question, but what's
the difference in flavor betweena white chocolate and a dark
chocolate?
Oh, sure.

SPEAKER_00 (16:37):
Yeah, like as far as being in a beer.
Yeah, that's a good question.
I mean, does does the color haveanything to do with the flavor?
Yeah, I don't know.
It reminds me of do you rememberthat beer we had?
And I I apologize, I can'tremember who if Avery made it or
who made it, but we had the onethat was like dark chocolate,
right?
And it tasted like that reallythat dark chocolate, like when
you're eating a dark chocolatepiece of candy, and I haven't

(17:00):
seen that around for a long timeeither.
But that was really good.
But this one, I I like this.

SPEAKER_01 (17:06):
This is decent.
I would not mind now.
Of course, I I bought this oneand build your own six pack, so
it's the only one I got too.
Well, hey, we had no idea.
It could have been terrible, youknow.
Right.
So at least now we know it's nowwe know if we see it again.

SPEAKER_00 (17:17):
We could always get it.
I'm sure, I'm sure they theymust sell it in a six-pack or a
twelve package or whatever.

SPEAKER_01 (17:22):
I think it was actually in a 12-pack.
Oh, okay.

SPEAKER_00 (17:24):
At the liquor store.

SPEAKER_01 (17:25):
Okay.

SPEAKER_00 (17:25):
Score wise, yeah.
You're up.
I like that.
I'm gonna go, I'm gonna go 3.1.
Ooh.
I like that.
I I could drink a few of those.
Again, like I said, the thecoffee is not overpowering,
which I like.
Yep.
Because sometimes I know we saidit before, it's like you're
chewing on wet coffee grounds.
That's not it.
Right.
And I do wish, like you, thatwas a great point about the
white chocolate, how thataffects things.

(17:47):
I can't say we've ever had abeer that specifically said it
was made with white chocolate.
Right.
You know, I did so it'll beinteresting to see if that's a
new trend or not.
And then, like I said, with thethat it's brewed with oats and
such, I don't know how thatchanges it.
Right.
But whatever it does, it I thinkit's good.

SPEAKER_01 (18:01):
Yes.
I'm thinking right in there withyou.
The challenge, you know, is arethey it take because I mean if
you are blind molded right now,you could not tell if that was a
pale color compared to a darkstout.
Right.
So kudos to them.
I mean, it it hits all thewickets from being a stout.
The only thing that to mevisually is visually the color's
different.
Right.
Yep.
So I mean, uh to them, kudos forI mean, they they did it spot on

(18:24):
because I think that's reallythe only difference between a
white stout and a dark stout isjust basically the color.
Yep.
But the flavors were all there.
Yeah, they were all good.
And I and I liked it.
I'm gonna go with 3.1 as well.
Okay.
I thought that was good job.

SPEAKER_00 (18:37):
Yeah, way to go lineies, I guess.
And if you if you're listeningto this, if you could let us
know if you bring back thevanilla porter.
That would be awesome.

SPEAKER_01 (18:45):
Yes.
So we got another easy questionto give me some easy ones before
I get to the hardware.

SPEAKER_00 (18:48):
Okay, I appreciate that because I'm doing so well.
All right.
So is this a 50-50 one?

SPEAKER_01 (18:53):
Uh sort of okay, good.
International Stout Day is fastapproaching.
When is it?
It's in uh October or November.
Ish, yep.

SPEAKER_00 (19:02):
You're close.
I suppose you want more of aspecific November 1st.

SPEAKER_01 (19:06):
I don't know.
So it is celebrated on the firstThursday of each November every
year.
Hang on.
I gotta look up on the calendar.
So that would be November 1st.
Oh, dang it.
Because I think the first is aSaturday.

SPEAKER_00 (19:21):
You are correct.
Yep.
So that Thursday, so November6th.

SPEAKER_01 (19:25):
Yep.
Huh.
At least I was in the rightmonth.
Yes.
Okay.
Now the second part of thequestion in what year was
International Stout Day started?
Okay.
Um I'll give you a hint.
It starts at the one.

SPEAKER_00 (19:35):
Starts with a two.
Oh, so I only had 25, 6ish yearsor whatever.
2007.

SPEAKER_01 (19:42):
Close.
Oh, so close.
2011.
Oh, dang it.
By Aaron Peters, also known asthe beer goddess of Southern
California.

SPEAKER_00 (19:51):
So you and I could just come up with Randall.
We're gonna have internationalbarrel-aged Oktoberfest day.

SPEAKER_01 (19:58):
Yes.
And then if we start it, I thinkwe need to start some of those.
See, so we're it it looks likeany, but you gotta have the cool
name, like the beer goddess.
Oh, I got Northwoods beer guy.
That's cool.
It's cool, but beer goddess.
Yeah.
Well, we got I gotta see apicture first.
Yeah.
I there was no picture, justnames.
Okay.
So you were close.
I was close.
You were very close.

(20:19):
So you got both those wrong, sothat's minus 2,000.
That's all right.
I'm used to that.
All right.
So now what do we got next?
All right.

SPEAKER_00 (20:24):
Well, hey, we're gonna uh be visiting with Left
Hand Brewing Company again.
All right.
And this is their nitro milkstout.
Okay.
And this is 6% ABV, 25 IBUs.
And the description on this oneis experience America's Stout.
Milk Stout Nitro is a fullsensory experience.

(20:44):
Gaze at the mesmerizing cascadeof all those tiny nitro bubbles.
Yep.
Breathe in the aromas of roastedcoffee, milk chocolate, brown
sugar, and vanilla cream.
Savor the super smooth nitrosensation and smile as the
perfectly pillowy head coatsyour upper lip.

(21:05):
This portable draft beerexperience is good to go.
Straight from the can or servelike a pro in a glass.
From the bottle, pour hard torelease the nitro magic inside.
Well, luckily for us, we have acan.
We have a can, so make sure youopen it close to the microphone.
This, of course, should have thewidget in there.
So here we go.

(21:26):
Are you ready?
Here we go.
There it was.

SPEAKER_01 (21:30):
There was a little bit there.
It like it exploded quick, didit?
Oh, yeah.
It it was good to go.
Oh, there's some tiny bubbles inthere.
Look at those little bad boys.
Almost looks like chocolatemilk.
It sure does.
All right.

SPEAKER_00 (21:40):
That is always the uh cool thing with the nitro is
when they have the widget inthere and you get the cascading
and such.

SPEAKER_01 (21:46):
And so it says six percent and twenty five IBUs.

SPEAKER_00 (21:50):
But again, I don't know if it's gonna be that high.
It has some aroma.
You can smell the little bit ofthe dark roasted.

SPEAKER_01 (21:55):
Yeah, the the foam definitely has all the tiny
bubbles.

SPEAKER_00 (21:58):
This is this is that pillowy, you know.
When when you if you've neverhad a a nitro beer, that's the
one thing the head is super itit's very pillowy, I guess.
Very very, very small bubbles,and it's super small.
Much different than a regular ifyou if you're ever at a brewery
or whatever and they have a beeron nitro, try it because it

(22:18):
totally changes the flavor of abeer.
The nitro does.
To a good way.
A little bit of a sweetness.
I think that's more from thehead.
You know what I mean?
But but it does have I I well, Iguess they did say they used
milk chocolate.
Yeah.
Milk chocolate, brown sugar, andvanilla cream.
So it does have a little bit ofa sweetness to it.
Still that the dark roastedflavor is present.

SPEAKER_01 (22:36):
Yeah.
But it's still it's good.
Yeah, I mean, I don't smell ortaste as much of the coffee.
Maybe that's maybe the littledryness on the finish.
It could be the the coffee.
Yeah, it's uh not bad.
I mean, uh, again, I'd drink itagain.
Yep, it's not it is definitelynot bad.
I think the nitrile really helpsit.

SPEAKER_00 (22:51):
Yes.
I mean, we've had uh beforewhere we've had we were at a
brewery and they had the righttheir stout on tap, and then
they had the same thing onnitro, and we tasted them side
by side, and it was dramaticallydifferent.
How just putting it on nitroinstead nitro being nitrogen
instead of CO2 for thecarbonation totally changed the
flavor and it it's pretty crazy.
And just the the mouthfeel on anitro beer, it's way smoother.

(23:16):
I know that sounds weird becausethey're both you know, they're
both liquid, but it does.
It's it just kind of changes it.
It's it's pretty cool.
Thank you, Guinness, becausethey're the ones that started
that.
Right.

SPEAKER_01 (23:28):
So this, I mean, it's this is okay.
I mean, I was really expecting alittle bit, a little bit more.
Yeah, the sweetness does helpit.
I mean, it's it's okay.
I mean, I think I could finish acan, but I don't know if I could
do two cans.

SPEAKER_00 (23:38):
Yeah, I agree with you.
It's the the the flavor is thatit's still that kind of that
burnt dark roasted flavor.
It kind of overpowers it alittle more.
Yeah, you do have that littlebit of a sweetness to it, but I
think there it's not enough tokind of overpower that or to
make up for that flavor.

SPEAKER_01 (23:56):
Yeah.
So I guess I'll go with my scorefirst.
I was definitely looking forsomething.
I mean, once somebody saysnitro, I'm always intrigued
because I that then I know weknow how good it makes the
flavor.

SPEAKER_00 (24:08):
Correct.
Yep.

SPEAKER_01 (24:09):
So I was really looking forward to that.
And then when again it used theword vanilla, and we've had some
really good vanilla.
So the vanilla, the night a lotof things piqued my interest,
but I don't know if it reallytapped into it.
It could, it kind of fell alittle bit flat for me.
Okay, so I'm gonna go like a 2.6just because I was a little bit
left, a little bit like wantingmore, yep, wanting something
more.

SPEAKER_00 (24:29):
I'm gonna go a 2.4 for the exact same reasons.
Okay, I just wish that it maybecovered up that roasted malt
flavor a little bit more.
Uh, the nitro is awesome, alwayslike that.
Yep, you did get a little hintof sweetness, but not with you
know, it said milk chocolate,vanilla, brown brown brown
sugar, all that.
And it again, the kind of thepredominant flavor was that

(24:49):
roasted malt flavor.
So yeah.

SPEAKER_01 (24:52):
Yep, I know exactly what you're talking about.
All right, back to the easyquestions.
All right, perfect for stouts.
There are no like scientificresearch for this.
I don't want you to get thatidea.
Okay, so it's uh but there aresome people that do claim that
these are good for your health.
Okay.
Can you give me?
I've got like three differentthings that says that it could

(25:13):
actually be good for yourhealth.
Oh, what it why by drinking astout, how could that what
health benefits could you get?
And I found three.
So you got you get a multi threedifferent choices you could get
by because of drinking stouts,this'll your health will be
improved.
And what part what what part?

SPEAKER_00 (25:28):
Uh oh yeah.
Okay, this is uh this must be inthe medium section here.
Let's say it'll improve yourdigestive tract.
Is it something like that?
I mean, is that what you'relooking for?
I mean that kind of an answer.
Sort of, yeah.
Yeah, the look on your face istelling me that's way off.
Well, because stouts are moremalt, they're grain.

(25:49):
Gosh.
I I'm gonna think about this andget it wrong anyway.
So why don't you just hit mewith it, Dr.
Phil?

SPEAKER_01 (25:55):
All right, here we go.

SPEAKER_00 (25:56):
I mean, Dr.
Jim.

SPEAKER_01 (25:57):
So it is said that the flavonoids in dark beer can
reduce the risk of bloodclotting.
Wow.
Okay, well, that's a good thing.
Also, drinking with meals canalso help fight the free
radicals that are triggered whenthe body begins metabolizing
food.
Wow.
All right.
And fuel.

SPEAKER_00 (26:15):
You were looking way more scientific.

SPEAKER_01 (26:17):
This one's probably the best one.
Okay.
And believe it or not, stoutsare considered an aphrodisiac.

SPEAKER_00 (26:23):
Huh.

SPEAKER_01 (26:23):
So I I get I thought the three there, I thought you
were gonna at least hit one ofthose.

SPEAKER_00 (26:27):
So you're saying that we need to have a lot more
episodes with our wives downhere drinking stouts.

SPEAKER_01 (26:32):
Because it says here, and it's sometimes even
called Viagra.

SPEAKER_00 (26:36):
Okay.

SPEAKER_01 (26:37):
Well, so you did extract that one, did you?

SPEAKER_00 (26:39):
There you go, fellas.
Uh, instead of the little pill,you can buy just uh some stouts
and call her good.
There's another reason to drinkcraft beer.
There you go.
Like you needed another reason,but hey, if you're looking for
one, we help we're trying tohelp our.
We entertain and educate.

SPEAKER_01 (26:53):
We're trying the best we can, right?

SPEAKER_00 (26:55):
Well, hey, let's on that note, let's try another
beer.
All right.
Uh we've actually been to thisbrewery, Jim.
Okay.
You and I have.
If you remember in Cornell,Wisconsin.
Cornell, another Wisconsin onthe way to Hayward.
All right.
This is Below the Dam, anoatmeal stout by Moon Ridge
Brewing.

SPEAKER_01 (27:14):
Moonridge.

SPEAKER_00 (27:15):
And this is, and yeah, they get a little more
specific.
6.04% is.
I saw that.
I was like, ooh.
It's like, whoa.
So we're not 6.1 and we're not6.0.
6.04.
So if you're ever in the Cornellarea and you stop there, they'd
have really good pizza becausethey use their spent grain in
the crust.
Oh.
And it's actually really good.
Okay.

(27:35):
So let's see what they said.
Below the damn oatmeal stout isa rich and creamy stout with a
velvety smooth texture and deeproasted flavors, perfect for
those who appreciate a heartyand satisfying brew.
Its robust character makes it anideal choice for cooler evenings
or anytime you crave somethingbold.

(27:55):
All right.
And now the the tap or the thetop, the cap on the bottle is
the American flag.
Because I think aren't isn'tthis now a veteran-owned
brewery?
It could be.
I I think so.
I can't verify that, but itmight be.
Okay.
And I know that since we werethere, they actually expanded.

SPEAKER_01 (28:11):
Okay.

SPEAKER_00 (28:12):
And you can when you drive by, you can actually see
their brewing room and all thetanks and all that in there.
When we were there, if youremember, the the bugs were out.
Yeah.
We were sitting out on theirpatio, uh, having I think we did
a flight, a couple flights, andthen we had pizza, of course.
Right.
And uh, but then the bugs werebecause it was later in the year
and uh such, but yeah, it's it'sinteresting, it's right on the

(28:33):
road when you're going up there.
Highway 27.
Very dark, very dark here.
No, not at all.
For six percent, there is nohead at all.
You can smell the the roasted.
Yep.
So before I taste it, whenthey're talking about a bold
flavor, and I'm wondering ifit's gonna be really that dark.

SPEAKER_01 (28:49):
Yeah, this already smells bold.

SPEAKER_00 (28:51):
Yeah, it's not bad.
I was expecting it to be wayharsher.
The aroma is much stronger thanthe flavor.
Yeah, that's kind of surprisinga little bit.
I would like I said, I wasexpecting it to be way harsher
flavor, more of a the aroma isreally strong flavor, yeah.
Compared to the flavor.
That's not bad.

SPEAKER_01 (29:06):
This is what below the dam.
Okay.
The only thing that I'mquestioning myself, and I don't
have an answer for, right?
It almost tastes like it's flat,you know, because there isn't
the head.
Right.
So I don't know, is it tastelike flat?

SPEAKER_00 (29:18):
The one thing I was gonna say is it almost has a
tartness or a sourness a littlebit to it.
Do you notice that?
Where it's almost kind of a Idon't know how to describe it.
To me, it's like a bitterness,maybe kind of a bitterness.
There you go.
Like a bitterness to it.
But you could be right becausethere really doesn't seem to be
a lot of carbonation to it.
Right.

SPEAKER_01 (29:33):
That's I was wondering.
I'm and I don't know when thiswas brewed.
I don't and I just picked thisup this week.
So it was a good thing.

SPEAKER_00 (29:39):
You just had it for a few days.

SPEAKER_01 (29:40):
So I didn't have it very long, so I don't Yeah,
that's interesting.

SPEAKER_00 (29:43):
Now that you bring it up, because there really
isn't a lot of carbonation atall.
I mean, I do have a little bitof bubbles in it, right?
But not not what you wouldexpect when you just cracked it
open.
Right.
And that could affect that woulddefinitely affect the flavor.
Yes, even though I do I do thinkthe flavor's pretty decent.
Yep, you know.
So I don't Know so where are yougoing with the number?
So we're not including theOktoberfest in this, right?

(30:04):
Right.
Oh 2.5 then.
Yeah.

SPEAKER_01 (30:06):
We'll keep that one out because that one is it's a
good beer, but it was not partof the actual category.

SPEAKER_00 (30:10):
Yeah, I'm gonna say 2.5.
I do wonder if you're if itcould be that that was flat a
little bit.
Because when I opened it, evenit wasn't like a psh, you know,
there wasn't a lot of sound alot of sound to it.
So I don't it might be uh had abad seal, maybe I don't know,
right?
But I mean still theflavor-wise, it's okay, it's all
right.

SPEAKER_01 (30:25):
And I was gonna go a 2.4.
It's like an okayrepresentation, not gonna blow
your socks off.
Like either way, whether it waslike flat or not.
I mean, the flavors all kind ofmeld together for me.
It says rich and creamy.
You could say that, I guess.
I mean, but it's not really likeflavorful.
I guess I was looking, maybethat's a better word.
I was looking for a little bitmore.
Uh, not necessarily that roastedmalt, but maybe a little bit

(30:47):
more of the flavor.

SPEAKER_00 (30:48):
Yep.

SPEAKER_01 (30:48):
So it just kind of left me looking for more, I
guess.
There you go.
Okay.

SPEAKER_00 (30:51):
Yeah, I I totally understand.
And I do think that maybe therewas something not quite kosher
with it, you know.
So yeah, it was all right.

SPEAKER_01 (30:59):
Yeah.
All right.
So back to the easy questions.
Perfect.
I know we're talking back andforth between white stouts and
stouts.
So another easy question is whenwhat year was the first known
use of the word stout for beer?

SPEAKER_00 (31:13):
And then my hint is in advertising or or um in
written documentation.

SPEAKER_01 (31:18):
Written documentation.
That's probably going back allthe way.
My hint is the first number.
It is a one.
I'm pretty sure that was a one.
Yeah, give you all these hintstoo.
Wow.
Um, boy, that's or for bonuspoints, you could tell me the
actual name of the document thatit was actually mentioned in.
You get double the bonus points.

SPEAKER_00 (31:37):
Okay.

SPEAKER_01 (31:37):
Uh do I get like within a certain date range?

SPEAKER_00 (31:41):
Yeah, I could even give you uh within a hundred
years.
I'm gonna say because I don'tthink I'm I'm just giving my
thought process.
I don't because like Guinness, Idon't think they ever really
refer to that as a stout.
So that it's not that far back.
I'm gonna say in the I'll say,I'm gonna say 1921, and it was

(32:05):
in the the ratification of stoutbeers.

SPEAKER_01 (32:09):
I mean, you were close.
You were close.
No, I wasn't.
So it was noted in the Edgertonmanuscript in 1677.

SPEAKER_00 (32:18):
So it was way back there.

SPEAKER_01 (32:20):
Yep, so it gives you a sense that stout beer was a
strong beer, but not necessarilya dark beer back then.
The stout meant proud or brave,but later, after the 14th
century, it took on theconnotation of strong.
Oh, okay.
See?
Interesting.

SPEAKER_00 (32:36):
Yeah, no, I and what what was the name of the
document you said, Jim?
Edgerton Manuscript.
You almost got that one right,too.
Yeah, I sure did.
You were so close.
Yeah.
No, huh?
Yeah, that's interesting.
I had no idea that because Idon't think a Guinness, well,
it's a draught, you know,Guinness draught or whatever,
but I don't I don't think theyever really say it's a stout.
You know what I mean?

(32:56):
So something one of the olderbreweries is Guinness.
Yep.
So that okay, maybe, and is itgonna be one of those where oh
well it actually was in 1984when you know so I thought I've
mentioned this once to youbefore, so you probably had a
lot of people.
I don't think you were talkingabout the Edgerton manuscript
very often.
All right, so I have to bustthat out so we can see if we can

(33:18):
get some more.
If you have it, then we shouldtake a look at it.
Well, hey, all right, what do wegot next?
I need another beer.
All right.
Oh, well now uh oh, what do wegot?
We have JP's Casper White Stoutby Old Hog, which is part of
Stevens Point Brewing.
Yes.
In Stevens Point, Wisconsin.
Yep, another Wisconsin beers.

(33:39):
I know we've talked about thembefore, but this is kind of like
their remember when when Liney'shad Big Eddies, which was kind
of their offshoot.
Offshoot experimental beers.
There you go.
And uh the Big Eddies was kindof higher ABV and some other
stuff.
This is some, I think they do alittle more experimenting with
the with this brand as well,whole hog.
And this is uh their whitestout, and it is 6.1%.

(34:03):
Yep.
And I hope I hope you're sittingdown.
This is nine IB.
Single digits.
Single digits.
So it's either going to be superhot.
No, I ain't gonna be able to dothat.

SPEAKER_01 (34:10):
We brought we brought it right down right down
to the bottom.

SPEAKER_00 (34:14):
Yes.
So this the description on thisone was a white buffalo standing
out from the herd of darkstouts.
Golden color, Casper melds thecreamy mouthfeel and coffee
hints of a stout with theunexpected flavors of Pilsner
malt, white chocolate, anotherwhite chocolate, yep, and
vanilla.
It's not a misnomer, it's aCasper stand apart.

(34:38):
Wow, that's kind of cool.
Stand apart.
Well, it's got some good words.
Oh, this one went when I openedit.
So there's probably a little bitbetter carbonation in this one.
A little freshness there.
So we'll see.
But so this will be interesting,dude, because like I said, I
hadn't had many or even heard ofmany that had white chocolate in
it.
But this one does, so we'll beable to kind of compare that.
So we're actually on our secondone now.

(35:00):
Yeah.
White stouts.
And this is is definitely closerto a pilsner color.
Yeah, yeah, there you go.
Than a the color of a than astout for sure.
Uh not a lot.
Not a rollout of aroma.
Pretty mellow.
You get vanilla.
Oh, wow.
Wow.
That's that's good.
You get yeah, you get vanilla inthat one all day long.
Wow, I could drink a bottle ofthat.

(35:21):
Yeah, I could probably drink twoof them, maybe.

SPEAKER_01 (35:23):
And it's a low ABV six percent.

SPEAKER_00 (35:25):
Six percent, six six point one, yeah.
That's that's not bad.

SPEAKER_01 (35:29):
That's really good.
This that might be the best oneso far today.

SPEAKER_00 (35:32):
This is what I would say.
I know I'm skipping ahead, but Iwould say if you've never tried
a white stout, try this one.
Yeah, this is good.
This is kind of yourquintessential white stout.

SPEAKER_01 (35:42):
Yeah, I mean, you could probably go back and forth
between Linies and this one.
Try both, try both, either oneof these would I would agree
with you.
I'm not sure the distribution,but I mean, if you see either
one of these, don't be afraid.
These are be ones I'd highlyrecommend.

SPEAKER_00 (35:56):
Odds are you're gonna have an easier time
probably finding the line andcoogles one because they have
bigger distribution.
Yes, you're right.
But if you get a chance to trythis Casper, this is good.

SPEAKER_01 (36:05):
Yeah, this is I like that.
And I guess the the like youmentioned, the the flavors, even
though they they're not over thetop, but they they stick and
linger through the finish, whichwhich I like.
I mean, that's a good vanillaflavor that sticks with you.
So I don't mind vanilla and Ilike that flavor.

SPEAKER_00 (36:19):
I was gonna say, and that's the flavor that hangs on,
it's not that roasted malt,burnt flavor.
You know what I mean?
Yep, it's yeah, this has gotthat flavor.

SPEAKER_01 (36:27):
You're like, oh, that's that's not bad, you know.
And for the finish, that's kindof what you're looking for.
If it's a good beer for thefinish to hang on there, they
that's a real good job here.
I agree 100%.
100% on this one.
That that's very good.
So you want to go first, or isit me?

SPEAKER_00 (36:42):
Uh oh, it's you.

SPEAKER_01 (36:44):
I went first on the last one.
Well, I know exactly.
I'm gonna go with 3.2 for me.
I think this is probably thebest one so far today.
It's it's really good.
I'm really impressed becausewe've had a few other point
beers that were not over the topin flavor.
This one definitely stands out.
Oh, yeah.
For point brewing, for whitestout, for flavor.
Really, really good job.
Kudos.

SPEAKER_00 (37:02):
Now they they do have the the uh JP that you know
they had it was a separatebrewery, I believe, because we
did a tour there at point andthey were telling us about it.
And I think at one point it wasa different brewery.
They bought it, brought itin-house, but they also make one
that was a chai tea.
Oh, okay.
And it not that I'm a big teaguy, but you could act, it was

(37:23):
actually very good flavor.
I was impressed, and it wasunder the whole hog name as
well.
Or no, it was under the JPwhatever name.
Yeah, but I think they've kindof transitioned all that into
the whole hog.
Well, uh, but this, yeah, I likethis, and I'm I agree a hundred
percent.
I'm doing a 3.2 as well.
If somebody goes, hey, you wantone of these?
Absolutely.
Yeah, I really two.

(37:43):
I'll take two of them.
So it's really good flavor.
Yeah, they did a good job.
And and like I said, if you'venever tried a white stout, if if
you can find this or the liniesright now, I'd go for those
because those are both verygood.
And I know people when they hearstout, you got that group of
people that oh uh they don'tcoffee cigarettes, yeah.
Coffee and cigarettes, notthese.
You know, these are these aretotally different and they're

(38:05):
very good.
Yes, spot on.

SPEAKER_01 (38:07):
All right, let's see here.
Um, trying to get a goodquestion for you.
So I think you know the answerto this, and it's gonna give you
the easy one.
Okay, thank you.
Because I think we've beentalking, we've kind of alluded
to it.
So initially we started talkingwhite stouts, normal stout, but
the very close sister to thestout is what?
Porter, yes.

(38:28):
And what is the main differencebetween a stout and a porter?
One ingredient.
Um you mentioned it like 50times today already.

SPEAKER_00 (38:36):
Coffee?
No, as malt.

SPEAKER_01 (38:39):
Yes, yeah.
So that's the main differencebetween a stout and the porter.

SPEAKER_00 (38:42):
So porter doesn't have is it like doesn't have as
much malt?

SPEAKER_01 (38:46):
So while stouts use unmalted roasted barley, porters
use malted barley as a roasted.

SPEAKER_00 (38:52):
Yep, yep.
The roasted malt part.
Yep.
And it makes sense because a lotof your porter, unless it's a
robust porter, then they theyhave that dark burnt flavor.
But your normal porterstypically don't.

SPEAKER_01 (39:02):
Right, because then they're trying to lean into the
stout, trying to get their toesinto the stout.

SPEAKER_00 (39:06):
Yep, exactly.
But well, awesome.
Okay, well, we've got uh we'vegot one more final stout of
these stouts, and then we havekind of a wild card coming up
after that.
So this one, and I've actuallybeen to this brewery, it's in
Eaure.
Oh, okay.
That's in Wisconsin again.

SPEAKER_01 (39:23):
In Wisconsin.
So again, this is our sixth beerfrom Wisconsin.
Yep.
So the only one that wasn't fromWisconsin was the nitro.

SPEAKER_00 (39:31):
The nitro, yeah.
Because they're from Colorado.
Yep.
Now, when when I went to thisbrewery, they were actually in
like a pole shed to begin with.
Oh, really?
And the next time I was upthere, because they had built a
brand new building, and I'veheard it's really nice.
We were in Eau Claire over well,basically around the COVID time,
you know, and we were not thatfar from there.

(39:52):
So we're like, hey, let's gocheck out this brewery.
You know, they got the newbuilding, and we went there, and
at that time you had to call inand they would bring beer out.
You could not go in because theyshut the state down.
Really?
Oh, yeah.
So at some point, and we're notthat far from Eau Claire, so we
could we need to make a trip upthere.

(40:14):
Uh to the and this is uh the thebrewery I'm talking about is the
brewing project, and I do givethese guys credit for a few
things, but they do try someinteresting stuff.
Yes, they've got I mean, they'vegot pretty much you know, they
they got all sorts of sours,they've got IPAs, they've got
stouts, they've got, you know,they they try, they're not

(40:35):
afraid of flavor.

SPEAKER_01 (40:36):
Well, that's good.
I mean, because it looked likecorrect me if I'm wrong, I was
looking on the website and itlooked like it was similar to
the brewery in Milwaukee thatjust went out of business, um,
uh where they come had a lot ofpeople would offer the recipes.
Oh, um, um what was the name ofthat brewery?

SPEAKER_00 (40:54):
Um I know it too.
Um darn it.
I wish I would have rememberedas soon as we get done, we're
gonna remember the name of it.

SPEAKER_01 (41:00):
But when I looked online, it said that they like
people to offer their recipesand they they do it use um
recommendations from the publicon to make their next uh because
we we've talked about thisbefore because the other brewery
we had a a beer that some fansbrought up or whatever said you
should make something like this,and they did.

SPEAKER_00 (41:19):
Yes.
What was it?
Darn it.
BK's gonna be so mad because Ithink he brought the one the one
time.

SPEAKER_01 (41:23):
Anyway, but it was it was I I'm just saying I think
it's similar.
Yes, it's not the exact it's nottheir exact business model, but
I think they get a lot ofrecommendations.
But it's close, yes.

SPEAKER_00 (41:32):
Okay, all right.
So what do we got?
So this one is by the brewingproject, and this is cow cow
chocolate milk stout.
Ooh.
Now we if you remember right, wehad, I believe we did in a
podcast earlier, we did the cowcow with peppermint.
Oh so this is gonna be more liketheir base, yes, you know what
I'm saying, of that.
Uh and this is five and a halfpercent so ABV.

SPEAKER_01 (41:54):
What is weird, not to cut you off there, but it
says five point five here on thewebsite, it says eight point
five, so that's where it's inthis line.
So it's kind of somewhere inbetween.
So I don't know a hundredpercent what the ABV is.
That's why it was down herebecause oh, sure.
Yep.
When I looked online, it said8.5, and then right here on the

(42:15):
side of the can.
Yeah, it says 5.5.
So that's where I guess I leftit there because I'm like, well,
hmm.
Yeah, I don't know.
I don't so sometimes so I guessit's our our information was in
the difference between eight anda half and five and a half is
fairly significant.
Yeah, so I left it on the endjust to make sure that's so
that's why it was not in thesequence by ABV.

(42:37):
Yep, no problem.
So, and I did not find much, Ijust wrote what it actually said
on the can.

SPEAKER_00 (42:42):
Okay, yeah, and it's what it says is milk stout
brewed with milk sugar, coffee,vanilla cinnamon, and salted
caramel flavoring.
Right.

SPEAKER_01 (42:50):
So, so this is our final stout for the category,
and this is in a pint can.
Yep.
It's dark.
That's not a white stout.
No, that is definitely a darkstout.
This is kind of the opposite ofa white stout.

SPEAKER_00 (43:02):
This definitely not quite as dark as some of them
we've had, but it's it'sdefinitely dark.
Yes.
Got that tan head that's not awhole the head reminds me more
of it's a higher EB.
Yeah, but we'll see.
That smells I know.
It does have aroma.
That's that salted caramel,isn't it?
Yes, it is.
That's that's the aroma.
That's exactly what the aromais.
Yep.
There's a lot going on there.
I totally get the salted caramflavor.

(43:24):
There is a lot.
A lot of that.
Wow.
Cinnamon, I'm not really pickingup, but boy, that salted caramel
comes through.

SPEAKER_01 (43:29):
Yeah, that really comes through.
And that's not a bad thing.
I mean, and we've had, I wish Icould name or number, list the
number of beers that saycaramel, and there's no caramel
flavor.
You don't there is caramelflavor in this.

SPEAKER_00 (43:42):
Definitely.
This is huge salted caramel.

SPEAKER_01 (43:45):
Well, yeah, just even caram flavor, but it's like
you know what's weird, just youknow, because we're we kind of
talked a little bit about ittoday.
But if the brewing project wouldchange up a couple of these
ingredients so that it was palein color, oh but kept that same
flavor, they could make anunbelievable white white stout,
yes, with that caram flavor.

SPEAKER_00 (44:02):
Yeah, wow.

SPEAKER_01 (44:04):
You know, I mean, I don't just throw it out there.

SPEAKER_00 (44:05):
I mean, that is that is wild because when we had the
peppermint one, it didn't tasteof course it didn't have the
salted caramel, right?
As far as I remember, but wow.

SPEAKER_01 (44:14):
This is this is this is up there with one of the
better ones for today, too.

SPEAKER_00 (44:17):
I think I I would agree.
I think this is uh very good.

SPEAKER_01 (44:20):
Wow, this is surprising.
I mean, I mean, because again,nothing against the brewing
project, but you know, sometimesyou get a good brewing project,
you you get a not so good.
It's it really, you know, waversback and forth on the spectrum.
This one is up on the upper end.

SPEAKER_00 (44:34):
Well, like I said, I always give them credit because
they usually are not afraid offlavor, right?
And this is big time flavor.
So the only credit.

SPEAKER_01 (44:43):
Yeah, so the only thing, right?
And they mentioned coffee,vanilla, cinnamon.
I don't get a lot of thoseflavors.
This the salted caramel reallystands out, but the other
flavors, if they're there, theythey could be, but I I'm not
picking those up.

SPEAKER_00 (44:56):
Yeah, I like I said, I don't taste cinnamon at all.
Coffee, if it is, it's verymuted, or it's like a coffee
with some kind of salted caramelthing in it.
You know, that salted caramel tome is the the huge flavor.

SPEAKER_01 (45:08):
Yes.

SPEAKER_00 (45:09):
So, and that's not a bad thing at all, but yeah, that
that does overpower the otherthings.
It's like even the vanilla, Idon't really taste that.
I I just I get days and days ofsalted caramel.

SPEAKER_01 (45:19):
So here's the other thing that intrigues me.
What's the name of this beer?
Cow cow.
Cow cow milk stout.
Oh I don't taste any chocolate.

SPEAKER_00 (45:25):
Well, oh wait, no, it's brewed with milk sugar.

SPEAKER_01 (45:28):
So on the back it says caramel macchiato cow cow.

SPEAKER_00 (45:32):
Oh, so this is a different one.
We got the wrong well, I clickedon it.
The it actually matched, butwhat's so caramel macchiato?
It's gonna be that's why wethat's why we're getting caramel
flavor like crazy.
So the chocolate must be brewedwith milk stout, sugar, coffee,
vanilla, and cinnamon.
Yeah.
So the caramel maca maca chaco.

(45:54):
No, that's yeah, that's makessense.
So what do you get at firstscore?
Boy.
Um, uh, we don't like uh I'mgonna go, I'm gonna go a 3.3.
Honestly, I do like it.
And would I it's a pint can.
Yeah.
So would I drink multiple paintcans of it?
I think after a while, I've thatcaramel flavor might wear on
you, right?

(46:14):
But that first can is gonna beglorious.
I I mean I I think it's reallygood.

SPEAKER_01 (46:19):
I'm with you.
So I guess my only distinctionfor my score is gonna be the
exact mirror of what you said.
How which of these last the topthree so far?
Could I drink multiple cans?
Could I drink multiple of thelineies?
Yes.
Could I drink multiple of thewhole hog?
Yes.
Could I drink multiple of thecow cow?

SPEAKER_00 (46:37):
I don't know.
That is a good that's a goodthing to look at.

SPEAKER_01 (46:41):
I'm gonna I'm gonna say a 3.0 only.
I mean, it's up there in the topones for today.
Very good beer.
But that, like you mentioned,the salted caramel.
I don't know if that's gonnagive me some heartburn later on,
but it's very good.
I mean, could we finish a can?
Yes, and there's no doubt, verygood flavor, but I definitely
would like to have seen, youknow, the the vanilla and that
cinnamon.
I think that those are reallybad in there, too.

SPEAKER_00 (47:01):
Yep, I agree.
I definitely agree with you.

SPEAKER_01 (47:04):
So, yeah, so I guess out of these lower ABV stouts,
yep.
We got what are you thinking onfor the the six ABV, the six
stouts?
Because we had quite we didn'thave one just particular stout,
we had right a little bit of asampling.

SPEAKER_00 (47:17):
They were all very good.
I would say my top boy, my topthree in no particular order.
Okay, okay.
I definitely liked I liked thecow cow.
Yep, I did like the whole hog.
Yep.
I honestly like that liney'sthat was very good, and it's in
a normal size can, so you coulddrink a few of them.

(47:38):
I would say that's my top three.
Yep.
And I guess which one would benumber one?
Honestly, it depends what you'relooking for.
I guess overall, my number oneprobably would be the whole hog.
And then honestly, it wouldprobably go to the lineies, and
then because I think I what whatyou said about the cow cow is

(48:00):
true, and I think that's theonly reason that I would put it
just that little bit belowbelow, just because I think
eventually that that caramelflavor might get a little much,
right?
But the the other two, I again,I think it's gonna be easier for
people to find the lineys.
Get it if you see it.
If you do get a chance to do thethe Casper, get that, and I

(48:22):
think that's that's how I'mgonna put them.

SPEAKER_01 (48:24):
And then again, I think I like exactly the way you
went.
The top three.
So we had three that were okay.
Yeah, none of them wereterrible, right?
By any means.
Um, we I mean they're all withinthat average range, which which
is good, which is I mean, Ithink we had a good category
there.
The but the top three thatreally stood out, you hit a nail
on the head, the lineies, thewhole hog, and the cow cow

(48:47):
brewing project.
Very good all the street.
If you see them, I try them.
I mean, if you can get one at atime, it'd be perfect.
But I like what you said.
I I like the lineies, and a lotof times, you know, linies is
known for their shandy, but thisis definitely one where it's
they're stepping out a littlebit different.
Really, really did a good job.
And that whole hog, wow, thatwas vanilla in that one was

(49:09):
awesome.

SPEAKER_00 (49:10):
That was amazing.
Yes.

SPEAKER_01 (49:12):
You know, so we had a really good chocolate flavor,
a good vanilla flavor, and wehad a good salt.
We had a caramel flavor.
So whatever your tooth is yoursweet tooth is looking for.
So, and and what is weird andwhat is good about this category
is that they were all stillstouts.
Correct.
You know, so kudos to the brewmake brewmasters out there that
are using the bass as a stout,but adding the good flavors.

(49:35):
Kudos.
I mean, hats off, very good job.

SPEAKER_00 (49:37):
Yep, exactly.
I agree 100% with you.
So, are you ready for the lastone?
Let's whip out this wild cardthat you were been telling me
about.
Um I got I might have you havetheme music for this one?

SPEAKER_01 (49:48):
Yeah, I think I might have something.

SPEAKER_00 (49:50):
Okay.
Um, wait a second.
It's a little early for that,isn't it?
Well, what do you hear?
I hear like jingle bells.
You hear jingle bells?
Yeah, like Santa's coming.
How come?
What what does that mean?
I don't know.
You must have found some sort ofsomething.
What is that, buddy?

(50:10):
Well, this is by LakefrontBrewing, and this is their
holiday spice lager beer.
But you missed some words.

SPEAKER_01 (50:19):
You missed some words there.

SPEAKER_00 (50:20):
Oh, on the side here it says barrel aged.

SPEAKER_01 (50:24):
Oh, and what are we known for?

SPEAKER_00 (50:27):
Barrel aged.
We we do kind of like we kind ofspecialize in the barrel aging
process.

SPEAKER_01 (50:33):
So I don't to honestly, to be honest, yeah, I
was looking for other beers andthis was out.
That's wild that this was outalready.
So I don't know if I don't evenknow if we've ever had this
before.
I don't know either, and I itwas out, and I was like, well,
sure you know, because I'm not,I guess I get a preface by
saying, you know, I'm not a bigChristmas shopper.

(50:55):
Yeah, I'm not good.
I mean, we do Black Friday shopfor beers.

SPEAKER_00 (50:58):
And we will around Christmas, we're hoping to have
some sort of another coupleepisodes or so about those type
of beers, but we're gonna jumpthe gun on this one.

SPEAKER_01 (51:07):
When you're out looking for beer and you see
something that's unique, yougotta get it.
I gotta get it.
I can't I can't just likebecause I think it's almost like
antique shopping.
Right.
If you see it, you don't buy it,you're gonna get yourself for
not buying it.
If it's there, you you gotta atleast try.
There you go.
So I don't that's why I broughtit.
So it does not tie into these,but maybe that's why we're

(51:28):
trying it last.
Right.
So maybe it like preludes intosomething we could try.
Yeah.
And it's not Christmas, it's notright around the corner, but I
think it's uh maybe a good leadin to where we're going.
So maybe that's what it wasabout.
Nothing, nothing, there's noother ulterior mode other than I
saw it.
Boy, let's try it.

SPEAKER_00 (51:48):
Yeah.

SPEAKER_01 (51:54):
Well, yeah, I did.
So because we've had a lot,we've had a few holiday spice
beers.

SPEAKER_00 (51:59):
Oh, yeah, we've done episodes on them and such, but
but very barrel aged.
We've only had yeah, very fewthat have been barrel-aged.
Yes.
So what what what is a right on?
All right, so this is fromLakefront Brewing in Miliwaukee.
Another Wisconsin brewery.
Milwaukee for the the layperson.

SPEAKER_01 (52:16):
Yep.

SPEAKER_00 (52:17):
Uh, this is their barrel-aged holiday spice.
Nice.
Ten and a half percent ABV and20 IBUs.
All right, still low.
And it says this is uh theirversion of a winter warmer
brewed with cinnamon, orangezest, clove, and generous
amounts of honey.
Honey.
Honey pours a deep amber to rubycolor with an off-white head.

(52:41):
Aromas are fruity and spicy witha slight floral undertone from
the lager yeast.
The flavor coriander, though,wasn't it?
It didn't say anything aboutcoriander, so we should be safe.

SPEAKER_01 (52:51):
All right, good, good.

SPEAKER_00 (52:51):
Uh let's see.
The flavor is smooth, full, andspicy, balanced by Mount Hood
hops and substantial warmingalcohol character.
The brandy barrel aging givesour winter warmer complex notes
of oak, marzipan, toastedalmonds, and molasses.
This is a full-bodied beermaking it a holiday taste

(53:14):
sensation that will warm yourbones on a cold winter night.
Oh, all right.
Well, I don't know about you,but I'm kind of interested here
now.

SPEAKER_01 (53:24):
Well, that's I I mean they piqued my interest.
So there's a lot of differentwords there.
Yeah.
And I mean, that's kind of why Ibought it.
Because I mean, I get I I don'tknow if ever the listeners are
out there the same way, but Imean, you're walking by at the
the liquor store and you seesomething that's different, it
kind of piques your interest.
Like, whoa, whoa, whoa, that'sthat's look at the color on
that.

SPEAKER_00 (53:44):
That looks interesting.
Yeah, oh yeah.
You see a can that shouts likethat.
You gotta try it.
Look at the color on that.
Boy, that is that is definitelywhen it talked about a ruby, a
ruby color.
I mean that is it's not stoutdark.

SPEAKER_01 (54:00):
It's a deep amber.
But it's darker than uh theOktoberfest beer.
Oh yeah, oh yeah.
It's a couple shades darker, acouple shades darker than that.

SPEAKER_00 (54:07):
All right.

SPEAKER_01 (54:08):
You can smell is that the brandy barrel?

SPEAKER_00 (54:10):
I smell uh clove.
Well, because it says barrelage.

SPEAKER_01 (54:13):
It doesn't say it doesn't say bourbon.

SPEAKER_00 (54:15):
No, but it's brandy barrel.
And then their description wasbrandy, so it could be a little
bit sweeter than a bourbonbarrel.

SPEAKER_01 (54:21):
Right, and brandy is a good winter flavor, too.
Not bad.
It's not bad.

SPEAKER_00 (54:26):
There's a lot going on.
Yeah, there's a lot going on.

SPEAKER_01 (54:30):
And what's hard is not one flavor doesn't like out
flavor the other ones.

SPEAKER_00 (54:34):
It's like I'm I'm sitting here trying to pick out
those flavors.
They did a good job on mixing,yeah, kind of thing because they
really balanced it.
Because typically you'll haveone flavor that, oh yeah, I can
there's that, there's that,there's that.

SPEAKER_01 (54:45):
But even like the brandy flavor doesn't stick out,
and there's no burn down as youdrink it, and the finish is
really smooth.

SPEAKER_00 (54:52):
Man, it doesn't linger.
No, that's I don't, and youknow, when I said about orange
peel, I was kind of like, ohboy, you know, because that's
gonna be like that bitterflavor.
Right, that can really make orbreak.
Oh, yeah.
We've had some that it's like,ugh, you know, this is you don't
taste.
I mean, this tastes, I hate tosay it, it tastes like an
old-fashioned.
Yeah, I mean it's a brandyold-fashioned is but it it does

(55:15):
have foam.

SPEAKER_01 (55:15):
Oh, yeah.
So it's just a beer, but it'sit's decent.

SPEAKER_00 (55:18):
Boy, that's uh and Lakefront.

SPEAKER_01 (55:21):
I mean, they've had a few of their barrel-aged ones
the last couple of years thathave really done really good.

SPEAKER_00 (55:26):
Oh, yeah.
I and look again, here we areclose to the thing or to
Thanksgiving.
I'm sorry, we're close toHalloween, yep, and we're doing
a quote unquote Christmas beer,right?

SPEAKER_01 (55:35):
Because it says holiday on it, yeah, and it has
a wreath.
Yep.
So we're assuming we're assumingit's Christmas.

SPEAKER_00 (55:42):
That's what we had some sleigh bells in there.
This is uh, I don't mind that.
Now, could I drink a six-pack ofit?
No, being 10%, yeah, 10.5%.
But there's a lot, a lot offlavors, and they they all work
ex they they complement eachother very because clove, a lot
of times when you taste clove,it's like whoa.
It's almost like heather.

(56:03):
No, at least we know when wetaste clove what it is.
Yes, but coriander.
I don't even taste clove.
You know what I mean?
Everything is so well balancedthat you just get kind of that
overall, like I said, a brandyold-fashioned kind of flavor to
it.

SPEAKER_01 (56:16):
It all really mixes together good.
So, what do you think?
Interesting.

SPEAKER_00 (56:19):
Ten and a half percent drinks very, very
smooth.
Yep.
Again, and we I know we've saidthis before, we really
specialize in the high, higherAVV, barrel-aged beers.
Because we try them so thateverybody else doesn't have to.
Well, no, we try them to try andget people to try them.
But I mean, this is youdefinitely you wouldn't be
scared.
Oh, no, no, no, no.
This is that's what I'm saying.

(56:39):
I of all of them we've had, yes,we've had a lot of them that are
very good.
Don't get me wrong, but just thehow they blended all those
flavors together, it works.
Yeah, you know, so man, scorewise, I'm gonna go a 3.8.
That's solid.
I yeah, I I think they did areally good job.
And again, I you even us, Iwouldn't want to drink a number

(57:01):
of them right in a sitting, butwe wouldn't do that with the
vast majority of the thebarrel-aged beers that we've
tried.
But boy, just to sit down andshare with people, this is good,
you know.
And I I know some of our friendsprobably still wouldn't like it,
but this I give them creditbecause like I said, this this
is a whole different flavor thanthe vast majority.

(57:23):
It's not the coffee andcigarettes that people you know,
some of our friends talk aboutall the time.
I think they did a great job.
Good way to go, Lakefront.

SPEAKER_01 (57:30):
So I'm gonna step out on a limb.
And the reason why I want tostep on a limb is because a lot
of our beers that we rankreally, really high are bourbon
barrel.
And I think to our credit, wehaven't had many brandy flavors.
Not really, no.
So I'm gonna say I'm gonna go a4.0 nominate as a at least an
honorable mention for beer ofthe year.

SPEAKER_00 (57:51):
Okay, yeah, we can we could add it because yeah, I
have no problem with thatbecause it is different.

SPEAKER_01 (57:56):
It is different, and it's like and it's really,
really crafted very well.
So it's it's not you know way upin the four range, it's right at
you know the the very bottom.
But I'm giving them kudos forwhat they did.
I mean, I don't mind brandy.
This has a really good brandyflavor.
Very kudos, good job.
I like it.
I know that it's probably notgonna be beer of the year, but I

(58:16):
just want we can we'll be ableto talk about it again at
another at another time.
Exactly.
But I I do definitely like thisone, yep.

SPEAKER_00 (58:24):
And you know, that's the one thing that that if if
you've ever tasted like abourbon old-fashioned or you
know, and then a brandy oldfashioned, the brandy old
fashioned is a little bitsweeter, yeah, typically, and
that's what this reminds me of,right?
You know, but I think they did agreat job, you know.

SPEAKER_01 (58:39):
Yeah, this is really good.
Very good.
So, what do you think of today'sbeers?

SPEAKER_00 (58:44):
I think they were extremely good compared to you
know, the American Oktoberfestthat were very difficult this
year.
But yeah, this is I think thisis a great introduction, getting
us ready for what we reallylike.
Uh you know, the stouts, theselower ABV stouts, I do
appreciate they have a place.
The white stouts, I think a lotof people need to try them if

(59:07):
you've never had one.
Because don't look at the wordstout because I think there's
that connotation from somepeople that oh, it's gonna be
terrible.
No, try it.

SPEAKER_01 (59:16):
And I think that's what the brewers are trying to
exactly change somebody'sperspective because stouts are
not always dark and heavy, theycan be light and flavorful too.
Exactly.

SPEAKER_00 (59:27):
I agree a hundred percent with you.
So awesome.

SPEAKER_01 (59:29):
So I do have one other announcement too.
Oh boy, what's that?
So um recently I went up toCentral Waters, our local
brewery that has a very goodtrack record with us doing some
very good barrel aged beers andum made a trip up to see if I
could get their new releases andone of their actually they

(59:51):
distilled one of their ImperialStouts into a bourbon.
Okay, and somehow I I misreadthe the Facebook post and as We
pulled up, which I thought theywere set gonna start selling, it
was the end of the selling.
Oh boy, so I missed getting thewhiskey.
Oh, which I that was the mainbecause I wanted to be able to

(01:00:11):
then say, All right, now we cantest it.
You know, because we've donethat not a lot.
We've done it a couple times,right?
Yep.
With the beer and the whiskeyitself or the bourbon, how they
taste similar.
That was my whole goal.
But I did come away with sixdifferent barrel-aged beers from
Central Waters.

SPEAKER_00 (01:00:27):
Oh, nice.

SPEAKER_01 (01:00:28):
Okay.
So so we we definitely need someassistance with those because
those are the big yeah, the bigbomber bottles.
And so I think we're gonna needuh maybe Toby.
We'll have to find somebody thator somebody that we can somebody
that'll drink them with us.
Yeah, or you know, we've hadsome other so if you if
somebody's maybe available, sendit send Mike a DM or is that a

(01:00:48):
DM or yeah, whatever that is,whatever that but we're gonna a
lot bigger than these 12 ouncebottles or even a pint can.

SPEAKER_00 (01:00:54):
Exactly.

SPEAKER_01 (01:00:55):
So but I just wanted to let you know that yeah, no,
that's cool.

SPEAKER_00 (01:00:58):
So so there, you know, we got another you know,
another not to cut you off,another thing that we could try
at some point too is when youtalked about distilling a beer
down to a whiskey.
Yep, we do have we picked it upa number of years ago where Sand
Creek remember distilled Oscarsinto a whiskey.

(01:01:18):
And I have we should do that.
That would be a good I have thebottle of the whiskey, and I
just gotta I didn't see a postthat they have beer, you know,
the Oscars is out again.
Okay, and I think I gotta lookbecause they did have an apple
thing too.
I gotta remember what that onewas.
I got that bottle too.
Oh so that's one we could lookat it in the future as well.

SPEAKER_01 (01:01:40):
Well, that I mean, I'm all for I mean, because I
mean we're always you know wewant to try and give the
listeners as much of anopportunity, and I hope the
listeners you know let us knowwhat you think too.
I mean, send Mike an email.
I mean, even if it's bad, sendthem some.
I don't mind because I don'thave to read it.
Mike does it.
He can I gotta read it.

SPEAKER_00 (01:01:57):
I have to do with the emotional scars of a bad
one.

SPEAKER_01 (01:01:59):
But so he has to they've all been good so far.
And on the when I ask him on thethe podcast, then he has to be
politically correct.
So see, exactly.
So he can't use he can't swearat people.

SPEAKER_00 (01:02:08):
I can't swear at Jim like I do when I'm off off the
phone.

SPEAKER_01 (01:02:11):
Yeah.
So yes, please let us know whatyou think.
Let us know.
I mean, because we're trying, Imean, we're and again, like
these, I kind of knew these weregonna be okay, but wow, this
this really surprised me.
I mean, I don't know about you,but I'm oh I agree, I agree.

SPEAKER_00 (01:02:25):
Those like surprise, yep, yep.
The newer ones, you know, thatmochust out and all that.
I mean, we had some really goodones, yeah.
So give them a try.
So awesome, man.
Well, hey, ladies and gentlemen,thank you once again for
listening.
And as Jim alluded to, we'reprobably in the near future
gonna have some barrel-age stuffcoming.
Yep, we've got a lot of barrelage stuff coming.
Yeah, we haven't even looked onmy counter over there.

(01:02:47):
Well, we didn't, we're not eventaking into account the three
sheep's beers that we'll bepicking up in sooner.

SPEAKER_01 (01:02:53):
It's gonna be at least one or two podcasts.

SPEAKER_00 (01:02:56):
I was thinking like one or two months worth of
podcasts because there's a lotof beers we're getting.
So awesome.
Well, hey, ladies and gentlemen,thank you for listening.
Tune back in, and we're gonnawe'll see what next week brings.
Yes, see what we're going with.
And uh anyway, Jim, thanks a lotfor uh providing these.
Thanks for that barrel age one.
That's pretty crazy, even thoughyou know it's a little early for

(01:03:16):
a Christmas type thing, but Iknow we're still gonna do it.

SPEAKER_01 (01:03:20):
I know what it there's no snow underground, and
it's actually a very warm dayout.
Yeah, but it I think today itwas a good beer to have.

SPEAKER_00 (01:03:26):
Definitely, definitely, especially since
it's a brandy barrel.
Yes.
I do have a couple at the housethat are apple brandy barrel.

SPEAKER_01 (01:03:34):
Oh that uh we can always get it in the spirit.

SPEAKER_00 (01:03:38):
There you go.
There you go.
We're gonna shake things up thiswinter.
So good answer.
There we go.
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.
See ya.
Thank you for listening to theNorthwoods Beer Guy Podcast.
If you have a question, acomment, or a beer you'd like us

(01:03:59):
to review, please feel free tosend us a message at
Northwoodsbeerguy at gmail.com.
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Until next week, I hope all yourcampfires are warm and all your
beers cold.