Ep 139 - From Resort Dreams To Reality BK's New Venture

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It’s 12:55 a.m., the first flurries are flying, and our quiet plan to record turned into fifty people at the bar, a late dinner, and a lineup of beers too good to skip. We share what it’s really like to buy a Northwoods resort, reopen a bar on the snowmobile trail, and build a place where community, good beer, and a warm fire meet.

We dig into the changes we’ve made at Callahan Lake Resort: open on Mondays when others close, adding a DIY Bloody Mary bar, moving walls and TVs to make game days easy, and—most importantly—curating a rotating selection of craft beer you don’t usually find this far north. Getting beyond the same few regional taps is a grind when distributors limit what they’ll deliver outside major markets, so we talk through how we hunt for variety, why Facebook and trail apps send new guests our way, and how neighboring bar owners have become unexpected allies.

Then the tasting flight: Wooden Ship Oktoberfest brings classic malt and bread-crust notes that feel like fall in a stein. Metronome’s Coal Porter surprises with silky creme brulee aroma and a balanced caramel-roast profile at just 4.8%—a perfect gateway dark beer, even better at cellar temps. Jack Pine’s Deadfall Russian Imperial Stout leans roasty and bitter at 9.4%, a clean, textbook take that drinks smoother than it sounds. LUPULIN’s Campfire Munchies rides in at 10% with marshmallow-first sweetness, stout bitterness mid-palate, and a graham-cracker finish—decadent, shareable, and nostalgic. We close with Scaldis Noël, a Belgian strong dark ale at 12% that’s shockingly smooth, pastry-leaning, lightly spiced, and endlessly sippable.

If you love craft beer, small-bar stories, and the nuts and bolts of building a welcoming space in the Northwoods, you’ll feel right at home. Pull up a chair, learn why serving temperature matters, and hear how we’re preserving a decades-old legacy while planning a kiln-dried hardwood bar build for spring.

Enjoy the conversation? Follow, share with a friend, and leave a quick review to help more beer lovers find the show. Got a beer we should try or a style we’ve overlooked? Email [e-mail] and tell us what to pour next.

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Episode Transcript

SPEAKER_01 (00:25):
Welcome to the Northwoods Bear Guy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Bear Guy Podcast.
This is Mike, the NorthwoodsBear Guy.
And today, we are in the verywell, it feels very frigid to me
right now.
Up up north in the Northwoods.

(00:46):
In the North.
And that that means we are herewith BK.
Hello.
How's it going, man?

SPEAKER_02 (00:51):
Oh, you know, it's up north, and it's starting to
feel a little almost past fall.
Yeah.
Today, uh, there were someflurries and whatnot.
But uh, yeah, it's good to beback up here for sure.

SPEAKER_01 (01:00):
Yeah, no doubt.
Now uh we do have to fill you inon something.
This is either like you saidearlier, Brian, it's whichever
way you look at it, it's eitherthe latest time of day that
we've ever recorded a podcast orthe earliest.
Or by far the earliest.

SPEAKER_02 (01:14):
Because it's uh yeah, it's uh it is exactly 12
55 in the a.m.

SPEAKER_01 (01:18):
Yeah, that's kind of crazy.

SPEAKER_02 (01:19):
But hey, we were a little busy today.
Well, and not only that, but wedo this for you, right?
Yeah.
You the listener.
Yeah.
We make sure that we get thisdone.

SPEAKER_01 (01:27):
And we thought, well, we could, you know, go to
bed, sleep on it, think aboutmaybe in the morning, or we
could drink beer, and it wasunanimous.
I guess we're gonna drink beer.
All two of us.
Yeah, so it was two zero.

SPEAKER_02 (01:39):
Okay, yeah, you can't drink all day if you don't
still be able to do it.

SPEAKER_01 (01:40):
Well, it was kind of weird because I think our wives
actually voted for us to drinkbeer today.

SPEAKER_02 (01:44):
I think they did, and that they were ready for
bed.

SPEAKER_01 (01:46):
So I'm not sure, yeah.
I'm not sure about that.
But craziness, man.
Yeah, it's uh it's beenflurrying out a little bit, it's
cold, it's uh yeah, I'm notready for this.

SPEAKER_02 (01:57):
No, well, you know, uh in my life, and things have
changed a little bit, I haven'tprayed for snow since I was
about six.
But in my line of work now, mysecond job, and that uh I bought
a resort.
So we're on a snowmobile trail,we've got a bar, officially,
unofficially, the the host ofthe Northwoods Beer Guy Podcast
Bar.

SPEAKER_01 (02:17):
Yep.

SPEAKER_02 (02:17):
Um, not that we're naming it that, but no, uh
Callahan Lake Resort is theresort that we camped at for
years and and it came up forsale, and my wife and I pulled
the trigger and made the thejump into it.
So uh we are now bar owners asopposed to just uh bar patrons,
right?
Uh so yeah, we were gonna recordthis, I think it was about 4 30

(02:38):
or 5 o'clock.
Things had slowed down.
Uh we were doing somedecorating, the the wives were
for Christmas coming up and andThanksgiving, and and one, two,
three, four, seven side by sidescame in, a couple trucks, and we
had a bar of 50 people.
Yes, that's the way it works uphere up north, so to speak.
And so then we had uh barfuluntil about 11 o'clock.

(02:59):
So uh we quickly ate dinner uhbecause we were starving.
We were gonna eat earlier too,and that's just the way it goes.
But yeah, I'm glad to have gladto have people around and glad
to have uh Mike back up here.
Our first visitors officially,so yeah.
Um not camping in our in our newabode, so to speak.
And uh it's been a it's been acrazy day, to be honest.
No doubt.
I mean, we we got a lot of stuffdone today.

(03:20):
We most certainly did.
We're uh mostly water related,like get it out of your camper,
get it out of here, button thisup, but we we moved a piano.

SPEAKER_01 (03:29):
We did move a piano that was heavier than I thought
it was, but yeah, we got it outof there.
There's a reason why they sit.
Exactly.
People don't take them withthem.
Yep, you got that right, man.
So yeah, I guess uh no one thingI'd I would like to to talk a
little bit about too is you knowsome of the changes at in the
bar.
I mean, you you you've broughtin craft beer, uh, you know, I

(03:52):
did as much as I could.
Yep, and the thing I like is youyou're bringing in different
stuff, you know what I mean.

SPEAKER_02 (03:57):
So my goal was um, and and again, my wife doesn't
she's gluten-free, so shedoesn't really drink beer, but
Mike and you and I have been toevery bar within 40 miles of
here for the most part, andthere's the same research
purposes only, yeah.
Tax right if I didn't knowresearch, yeah.
Hated every minute of it, butit's it's the same two or three
breweries.
Now, don't get me wrong, AngryMeadow Brewing is up here,

(04:19):
fantastic beers they have.
Uh South Shore out of Duluth andSuperior, great beers, but it's
the same three every CastleDanger is spotted cow spotted
cow, new guerris, right?
So there's the same thing everytime, and and some of them I
have to carry, you know, as abar owner.
Spotted cow is one people askfor.
Um uh I have a more mud puppyporter than I knew was possible.

(04:42):
Uh the previous owners loaded upon that, but um, you know, I
didn't want the stuff thateverybody gets.
I didn't want the the theregular everyday stuff.
So I got some stuff from uh likeSummit, Summit Saga, it's an
IPA.
I've got two or three IPAs, I'vegot some Goose Island, I've got,
and these are not things you seeon tap, yeah, they're not things

(05:02):
you see uh in bottles anywhere.
So I just tried to go out on alimb.
We don't sell a lot of craftbeer in the wintertime, probably
more of a summer thing.
Um, we've got a couple of stoutsand they're tough to get, and
that's again, uh in in the nextfew months I'll get a little
better handle of it.
But it's really difficult todiversify your your beer uh

(05:23):
through the through thedistributors based on how far
you are away from Milwaukee orhow far you are away from the
twin cities.
Sorry, but we don't drive thatbeer that far away from which it
doesn't make sense to me.
Right.
Um when I can go to the grocerystore in town and buy it, but I
can't get through thedistributors.
So there's some challengesthere.
Uh, but there's also some stuffthat that I can get that most

(05:45):
people can't, and and and we'reworking to it.
If everybody uh wrote theirsuggestions on a hundred dollar
bill and handed it to me, itwould make life a lot easier.
There you go.
Because that we have an eternityof people that that visit the
bar and God love all of them,and they, you know what you
should do, or you know what Iwhat you ought to do.
Those are the uh those are someof them are great ideas and some

(06:06):
of them are yeah, but do youknow how much that costs?
Right.
So it's been a it's been a crazywhat nine weeks now that we've
quote unquote on it.
We took over on the 20, 28th ofuh August.
We've had all of September, allof October, and and we're just
getting in November.
So uh we've made some majorchanges.
We've knocked out some walls,we've brought in tables, we've

(06:27):
uh planned to rebuild uh a newbar.
We've we've got TVs, thoughwe've got TVs moving everything,
and there's games, and today wehad lots of people watching
college football.
Tomorrow the NFL is on, so youknow, just the things to bring
people to the bar.
We have a Bloody Mary barmorning at 11 o'clock where you
can make your own Bloody Mary.

(06:48):
So things to bring peopletogether.
The goal of of ours is my wifeand I is not to uh be
millionaires.
We're we're we're we're taking aleap of faith that we can make
this work.
Uh I work in telephone, she wasa nurse.
I figure, yeah, we can servebeer, you know.
Yeah, you know, I guess uh, youknow, one plus one equals seven.
But uh it's been a it's been afun journey thus far.

(07:10):
We're when we're not even quitethree months into it.

SPEAKER_01 (07:12):
Well, and you know, other things that I really like
that you're doing too is youknow, uh your wife has her mart
her martini uh menu and shechanges that up quite you know
fairly regular.
You've got old smoked oldfashioned, you've got brought in
a lot of different bourbon, oryou know, you're still building
that right as well, but butstill it's things that hadn't

(07:34):
been here before.
Yep.
And it's it's really been asurprise to me, uh, in a good
way, the number of people thatyou know this is uh the first
time we've ever been here, or orwe thought this was a a private
bar, you know, and I mean justthe sheer vibe, like today when
you said there was 50 people,there was a whole bunch of that
all those people, like maybe oneor two of them had been here

(07:55):
before in that group, and itthat was it, you know.

SPEAKER_02 (07:57):
And one of the other beauties today was too, and and
we've run into this, and andagain, we we're we try to be
part of that group is there werefour people that were part of
that large group that came intoday that you witnessed, and
four of those people own bars,yeah, they own resorts in the
area, and so the the absolutewonderful part about this area

(08:18):
is everybody's for everybodyelse.
There's no we don't like thisguy or we hate them or or
whatnot.
Restaurants and bars, hey, youknow, where's a good place to go
get this?
Oh, go right down the road tohere, or you know, if you like
an old-fashioned and try onesmoked, go down to Callahan Lake
Resort.
There's been a lot of a lot ofthat camaraderie and an open

(08:38):
arms, like hey, new owners, hey,we hope you make a run of the
place.
We're the only bar open onMondays, right?
So a lot of people are excited,including other bar owners that
have been in on Mondays.

SPEAKER_01 (08:48):
Well, how many times have you heard that all even the
bar owners are excited becauseevery place else is closed
during the winter, you know, andthey're just like, man, this is
awesome.
Is another place we can go?
And I think you had said you'reyou're on the trail uh map or
for like the snowmobile trailand all this stuff.
I mean, that that's huge.

SPEAKER_02 (09:06):
And we had a group today.
Uh, my wife has been very activeon Facebook, letting people know
when we're open, when we'reclosed.
We've had some setbacks andsewer issues where he had to be
closed, but you know, they heardabout us on Facebook because
algorithms are what they are,right?
Yeah, and then they popped onthe trail trekker, they run a
side-by-side ride and they foundus.
Like we're already on there.
Eventually we'll be on theprinted map, too.

(09:28):
Right.
Uh yeah, I know it's excitingthat that people, it's that easy
to find a place now, whereasbefore you had to be in
magazines and on the radio andGod knows what.
And now it's a few keystrokesand a few keywords, and and you
let the technology work for you.

SPEAKER_01 (09:42):
Yep, exactly.
Wait, I don't know about you,but I we've got like five beers
standing here, yeah, likestaring me in the face.
Absolutely.
And I think we need to likestart, you know, we should
probably start.
And then, you know, we werelike, okay, we're done with
Oktoberfest, and then you foundone that we've never had before.

(10:04):
Never heard of the brewery.

SPEAKER_02 (10:05):
I've never seen the beer, and and uh again, I work
downtown Minneapolis, andthere's a couple small uh
Haskell's Wine and Wine isdowntown close to where I work,
and they don't have a lot forbeer, but usually they're good
for a couple of oddballs thatI've never seen before.
Well, this time there were fourthat I'd never seen, and and
four that uh three of the fourI'd never heard of the brewery,

(10:25):
right?
Right.
So this is an Oktoberfest, um,and I think it's just called
Oktoberfest.
Yeah, but it's from Wooden ChipBrewery.
Yep.
It's 5.2%.

SPEAKER_01 (10:34):
And I'm looking on Untapped, and here's here's
their description.
Very short, very sweet.
It says multi yet light,traditional, crystal clear,
perfect for fall weather.
Okay, so maybe we missed thefall weather a little bit, and
I'm not sure when it sayscrystal clear.
I'd give you a dollar if it'scrystal clear.
If it looks like water, I don'tknow about it.

(10:56):
I'm gonna be like, whoa, theydid not lie.
Well, we might have to putblinders on it, but a blind
taste test.
There you go.
So this one is in a pint can.
Yep.
So uh it'll be interesting.
Well, it's not crystal clear.
No, which is good because I'dreally been kind of like, Well,
you can't make an Oktoberfestcrystal clear.

SPEAKER_02 (11:16):
That's like clear Pepsi.
It does, it doesn't work.

SPEAKER_01 (11:18):
Exactly.

SPEAKER_02 (11:19):
All right, it looks just like October.

SPEAKER_01 (11:21):
It looks like an Oktoberfest.
And on untap untapped, it saysit's a fest beer, so I don't
know for sure if it's becausethe can says Oktoberfest.
Right.
Right.
It's got a good smell, goodaroma to it.

SPEAKER_02 (11:34):
Yeah, that's just a solid Oktoberfest, not anything
fancy.

SPEAKER_01 (11:38):
You know, it's it's funny because I'm sure you
you've listened to our where Jimand I did some of the
Oktoberfest, the American ones.
And this year it just was weirdto me because we did an episode
where it was all German.
Right.
Amazing.
Yep.
Super good flavor.
Then we did well, two fullepisodes of American, and then

(11:58):
we had now this is like anotherepisode where we have at least
one.
Right.
And the previous ones, the likethe 2025 versions, just kind of
fell flat.
They were really kind of notthat good.

SPEAKER_02 (12:11):
We've had several in the bar.
Um we had Tidal TownOktoberfest, uh Green Bay.
Decent, plain, a little light onflavor, to my uh and my ex, you
know, to my taste buds, but itwas a decent one.
Uh Central Waters Oktoberfestlager, right?
Right.
A little darker, a little darkerthan this one.
Great flavor.

(12:31):
Yep.
That's kind of a unique one.
It kind of stands on its own.
We've had lineys.
Linies, right?
Linies in, but the NugueraStaghorn is a really good
Oktoberfest.
I've I've really enjoyed havingthat.
It's been hard to get since wehad we ordered several cases and
it sold really well, so weordered two more and figured,
well, it's not even October yet,and then they were gone.

(12:52):
Oh, really?
So I I happened to I happened toacross a six-pack to buy for
myself at the grocery store.

SPEAKER_01 (12:59):
No, and I think was it Sam Adams you also had in
some.

SPEAKER_02 (13:02):
Sam Adams, we had a we had a case of the Sam Adams
Oktoberfest, and that one wentquick too.

SPEAKER_01 (13:06):
Yeah.
See, and that's the thing that Ido enjoy.
And I know you and I have talkedabout this for years.
If if we ever owned a bar, if weever did this, ever did that,
you know, because uh a lot oftimes you don't see craft beer a
lot of places, and is you know,we've I've always said you don't
have to buy a palette of it, no,just buy a case or two and see
how it goes, you know.

(13:27):
And like I said, I of course I'mpretty sure, ladies and
gentlemen, you had a good ideathat Brian, I really like to try
a whole bunch of differentbeers, right?
And that's what I think a lot ofpeople enjoy that, you know.

SPEAKER_02 (13:40):
I think this winter I do I do have some stouts left,
and and I'm waiting to get intothe good stouts.
Everybody, oh, it's too earlyfor that.
They're distributors and likeit's never too early.
Right.
Um, it may be too early for youto get it, but it's never too
early.
But the difficulty is withinventory, right?
Making sure you don't sit onsomething that costs too much.
Now, obviously, there's adifference on what I pay as as a

(14:02):
as a bar owner than what you buyin a grocery store or liquor
store on sales, so on and soforth.
Buy in bulk, you get more, it'scheaper.
But we've been pretty lucky forthe most part.
Uh I'm I've been sitting on someIPAs.
I got them a little later in thesummer.
We've been pretty lucky.
But then you'll get you'll get acabin full of people here, and
those that that um those thathave never heard of here, we

(14:24):
have we have five cabins, we'vegot a campground.
We'll get two guys that come inhere and they'll they'll hammer
almost all of my sudo su out,right?
Because they love IPAs, orthey'll hammer all the goose
island out, whatever the casemay be.
So you you take a risk on someof the stuff because the craft
beer does cost a little more.
Right.
But uh for the most part, itdoesn't go bad.
You can usually turn it backinto someplace that's got it.

(14:46):
It's not fancy.
It's they didn't try to theydidn't try to uh outkick their
coverage, right?
This is right down the line asolid Oktoberfest.
Um little little malty, um notin your face or in your nose.
Some some of them get a littletoo much, they get hot.

SPEAKER_00 (15:02):
Yep.

SPEAKER_02 (15:03):
And uh this is warm, cold, it doesn't matter as it
warms up in this glass.
I think I could drink a ton ofthem.
Like I if I were gonna grab oneof the big mugs that the gals
carry around in Oktoberfest,this would be one that I would
want.
So no, this is a fantasticOktoberfest.
And and again, no frills, nonothing, just a solid beer.
Yeah, so score-wise, what wouldyou uh I would probably go with

(15:24):
I'd probably go a three, three,one.
It's it's well better thanaverage.
It it didn't knock my socks off.
I think we had that one fromMissouri that uh was fantastic.
Yeah um and this one didn't, butthis is absolutely solid.
It doesn't, it doesn't try to doanything that's not.
I didn't judge anything on thelabel.
It's just a really solid beer.

SPEAKER_01 (15:42):
Yeah, I agree with you.
Honestly, the uh the aromaactually kind of had that malty
aroma that they were talkingabout.
And and like I said, I don'tknow what it was this year, but
the 2025 versions of a lot ofthe Oktoberfest that were good
really fell flat.
Where this one, now again, thisis the first time we've had
this, right?
But I I thought it was good.
I I was gonna go a three aswell.

(16:04):
And yeah, that's that's thearoma reminded me of of uh of a
loaf of bread.
Yes, I had that bready typeflavor or uh aroma.

SPEAKER_02 (16:12):
Yep.
No, it was solid.
Yeah, absolutely solid.
And when you ship now, I gottalook them up because they're you
know local to Minneapolis, andI'm gonna have to see what else
they've got.
I'm gonna have to check themout.
If they can nail an Oktoberfest,which is not an easy one to
nail, yeah.
Let's just pray that they have aporter.
Yeah, no doubt, or an ImperialStyle, or at least something
else, or a red ale or somethinglike that.

SPEAKER_01 (16:32):
Yeah, I agree a hundred percent.
So cool.
Well, hey, so the next one thatwe have, and this one seems
interesting.

SPEAKER_02 (16:39):
When I looked it up on this is the one I texted you
a picture of, right?

SPEAKER_01 (16:43):
Yes, and I don't know which one it is for sure.
So we're gonna try and figurethis out.
I did not they're not out ofConnecticut.
They're these people, thisbrewery's out of St.
Paul.

SPEAKER_02 (16:54):
St.
Paul, Minnesota, yep.

SPEAKER_01 (16:55):
Now, again, there when I go on untapped, there's
two it could possibly be.

SPEAKER_02 (17:00):
Right.

SPEAKER_01 (17:01):
You know, so I'm like, uh, okay.
So they have and it it's thesame.
I'm gonna just go with thisfirst one, and they have no
description.
So well, I think there's one onthe back of the can.
Oh, is there okay?

SPEAKER_02 (17:12):
So now this is by this is by Metronome.

SPEAKER_01 (17:16):
Metronome Brewery out of St.
Paul.

SPEAKER_02 (17:19):
It says, in this can is a duet of fermentation and
music, a harmony for a greatergood, with a portion of the
profits providing musiceducation for underprivileged
youth in the Twin Cities.
So drink up here what beer cando, which is kind of a cool,
yeah, kind of a cool motto.
Um, this says, uh, let's do it,let's fall in love with the cool
the coal porter, silky smoothwith luscious tones of creme

(17:42):
brulee.
Okay.
Life is short, have dessertfirst, it says.
And on the picture of the front,the front's what caught my well,
first of all, it says cremebrulee on it.
Yeah.
And that kind of got me.
And then it's coal porter, whichobviously is a musician.
Yep, I thought that was a prettyslick.
It is a pretty slick littlebite.
And it's not high octane, it's4.8.
Uh, but if it's got flavor, whocares, right?

SPEAKER_01 (18:01):
Yeah, no, yeah, we should have said too that that
Oktoberfest, I don't remember ifwe said that.
That was 5.252.
5.2.
Which actually for that is is alittle higher than a lot of
Octoberfests.
Yeah, they they usually go,yeah, 4-8 to 4-8 to 5.
We've had a few that were alittle bit higher, but yeah, uh,
for the most part, they're kindof in that ballpark.

SPEAKER_02 (18:20):
This is actually a lighter colored porter, which I
I kind of expect with the withthe lower alcohol.
And since it's lower alcohol, Ijust gave us a little extra.
It is a 16-ounce can.
I mean, we're not quite to thebig boys yet, so right.

SPEAKER_01 (18:32):
Right.
Don't mind me.
I'm looking up the next one aswe go.
So, oh, this one the next onehas a description.

SPEAKER_02 (18:38):
Yeah, this one smells fantastic.
Oh, I mean, it smells this iswhen they say dessert first, it
smells just like wow, thatsmells like a creme brulee.

SPEAKER_01 (18:48):
Okay, I believe them.
That's a good beer.
That's got a little differentflavor, but it's it's not over
the top sweet.
No, you know what I mean?
But it's got that that caramel-yflavor, kind of a flavor.
It's getting the porter, is whatI'm tasting.

SPEAKER_02 (19:01):
There's a little bit of porter in there that I wasn't
expecting because it smells sosweet, but the uh the underto
aftertones are all creme bret.
Yeah, oh yeah, for sure.
Like the brown sugar, and it'snot dark, it's dark, but it's
not but it's porter dark.
It reminds me of uh about asdark as the old creamy dark was.
Yeah.
Wine is creamy dark.

SPEAKER_01 (19:19):
Yep.
And aroma-wise, I mean, that'slike I said, you get that that
sweet smell, but it's not, it issweet, don't get me wrong, but
it's not super sweet, it's notavery sweet, you know, but you
get that, like I said, thatcaramel flavor just jumps out at
me, you know, right off the bat.

SPEAKER_02 (19:34):
This is so just so everybody knows, uh, we
originally planned to have thispodcast about 5 30, 4 30,
something like that.
Right.
So the outdoor cooer, of course,is working in in northern
Wisconsin.
So we just threw everything onthe bench right outside the
door, and that was seven hoursago.
So, and then we just brought itin.
So these are a little chilly, alittle bit chill.
I really think this one is onewhere temperature matters.

(19:55):
It but it's this is a reallygood beer.

SPEAKER_01 (19:58):
It looks good.
I'm impressed.

SPEAKER_02 (19:59):
Like I said, I'd never heard of this brewery for
five five percent, and maybethis is a pop-up, right?
One of those ones where it'skind of like um Finnegan's was
for a while.
Yeah, Finnegan's was kind of apop-up brewery, it was all
charity-based, right?
And then now they've they've gotseveral fantastic beers that
they make all year.
Okay.
I stare out the window likeGarfield in a minivan and stare

(20:20):
at their brewery from myworkplace.

SPEAKER_01 (20:22):
I know in uh on Untapped, it said that it's a
nano brewery, so it isdefinitely a smaller very small,
yeah.
But it it's in our this makes mewant to I wish this was eight
percent.
Yeah, yeah.
I was saying this is anotherbrewery that it'd be I'm I'm
gonna have to look them up andjust see you know what else they
have, you know.
Because when when you sent methat picture, I was like, man,

(20:42):
I've never even heard of them,you know.

SPEAKER_02 (20:44):
Well, originally I thought Metronome was the name
of the was the beer, right?
Yeah, and then and then it wasand I looked at it coal porter
and I went, wait a minute.

SPEAKER_01 (20:52):
As soon as I read that, I was like, that's pretty
cool.
That's cool.
I mean, honestly, I I becauseit's spelled like coal like C O
A R L.

SPEAKER_02 (20:59):
Yeah, as opposed to C O L E.
Yeah, you know, and I I thinksome of the best beers we've
ever had were crime balletbeers.

SPEAKER_01 (21:05):
Oh yeah, we've had some good ones.

SPEAKER_02 (21:07):
Yeah, no, this is this is really good.

SPEAKER_01 (21:09):
There's a lot going on for no alcohol, and I'm not
saying no alcohol, but 4.8, butthat and it's in a pint can, but
you could drink a couple ofthem, you know, and not get it's
not too sweet, get burned out,you know.

SPEAKER_02 (21:20):
This is this is one, and we did this on one of the
didn't we do this with thetrees?
Yes, where we came back afterthey warmed up.
I think we ought to set this oneaside.
We've got plenty to try it onemore time.

SPEAKER_00 (21:30):
Yep, I agree.

SPEAKER_02 (21:31):
This would be interesting again, and this
would be this is a gateway beerwe've talked about before.
If you wanted to try one that'snot super dark, that's not uh
super bitter out of yourwheelhouse, but something that's
still drinkable, this gets youright into the wheelhouse of a
good porter and even a stout,pastry stout where it's sweet,
it's not over the top withalcohol.
I think people would reallyenjoy this.

SPEAKER_01 (21:52):
I agree, man.
Like I said, I because you neverknow, especially with a newer,
new to us brewery, you neverknow how it's gonna be.

SPEAKER_02 (21:57):
No, but boy, I tell you what, that's creme brulee is
a polarizing taste, right?
Just like marshmallow or some ofthe other ones we've talked
about.
You either nail it or you don't.
And for low alcohol, right?
It's easy when you just when youhammer a beer with brown sugar,
you gotta feed the yeast, right?
We've said that a hundred, I'vesaid it a hundred times.
Maybe you've said it 99 times.

(22:19):
But this is a really good blendof sweet and uh that like kind
of baltic porter bitterness.

SPEAKER_01 (22:25):
This is a really, really well-blended beer.
I agree, dude.
Uh like I said, I I could drinka can or two of this at a
setting.
This is this is good.
I I'm impressed.
So here's um, here's what we'regonna do.

SPEAKER_02 (22:37):
Just so because there's not a whole lot, we're
gonna set these aside.
We got extra glasses.
Oh, yeah.
That way we for sure get itwarmed up a little bit.

SPEAKER_01 (22:45):
That there.
Uh, score-wise, I'm honestly I'mthinking like a 3.3.
That's exactly what I was gonnasay.
I think I like I said, thatcaramel creme brulee type flavor
really is predominant.
It's it's on the can, it's inthe can.

SPEAKER_02 (23:00):
The aroma up front is fantastic.
Yeah, it smells just like you,like if you just had a big meal
and they brought out thatflaming crusted right bowl.
Um, no, that's fantastic.
And 3-3 is right where I was atwith that.
Uh like use like we've talkedabout before, it's on the can,
it's in the can.
Uh, and who knows, in in another25-30 minutes, it may go to a

(23:20):
3-5 or 6, you know.
Right.

SPEAKER_01 (23:22):
So we'll find out.
Yeah.

SPEAKER_02 (23:24):
That the as as complex as that was with the low
alcohol, I am truly impressedwith that beer.

SPEAKER_01 (23:29):
I am too.
Like I said, it definitely makesme want to research them more,
see what else they have tooffer.
Hopefully, we'll run into somemore at some point.
But yeah, that's well done.
Yeah, that's all I can say.
Absolutely well done.
Awesome.
Well, hey, so now we're we'regonna pump up the volume a
little bit.
Yep.
Uh now the next one we have thisthis is the only one we have
that's in a normal 12-ounce can.

(23:50):
Yep.
Oh, there's trees on the side ofthis one too.
And boy, they uh it looks likethe one we cut down.
We got a write-up on the back,but I I'm gonna read it off of
untapped.
Yeah, it's kind of a it's kindof a hard, a tough read on the
can.
So this one is by Jack PineBrewery, and they're out of
Baxter, Minnesota.
Yep.
And this is their Deadfall.
This is a Russian imperialstout, 9.4%.

(24:15):
Jim just rolled over in his bed.
You could tell he just probablywent, huh?
Wait a minute.
Oh, wait a minute.
I'm sensing some uh something inthe foresting it.

SPEAKER_02 (24:24):
There's a disturbance.

SPEAKER_01 (24:25):
Yes.
So the description on this oneis opaque and pitch black.
Deadfall is a big and bold stoutwith an assertive but smooth,
lingering hot bitterness.
A slightly sweet and creamy,full-bodied beer with
distinctive dark chocolate androast character backed up by
notes of dark fruit, caramel,and subtle coffee.

(24:47):
Decidedly and dangerouslydrinkable.

SPEAKER_02 (24:51):
Well, we'll be the judge of that.

SPEAKER_01 (24:52):
Now, here's a question for because Jim and I
have, and I I don't know why Ihaven't looked it up, but what
exactly is a dark fruit?
Is that like raisin?

SPEAKER_02 (25:00):
Is it like prunes, prunes, raisins, uh uh jackfruit
is one of them that's a Ibelieve is a dark fruit.
Trying to think one of the otherones that I know of.
I I think even cherries areconsidered a dark fruit.

SPEAKER_01 (25:12):
Okay, because we've always said, you know, you see
all these descriptions where ittalks about dark fruit, and it's
like, okay, what exactly is adark?
And we always talk about it andthen we forget to look it up.

SPEAKER_02 (25:21):
So it sounds it sounds terribly political, is
what it does.
And you just gotta be carefulwhen you talk about dark fruits.
Yeah.
So I've had a bunch of Jack Finebeer, and and we we typically
Oh, that one's a little darker.

SPEAKER_01 (25:33):
Oh, yeah, no, it's way darker.
That's dark.

SPEAKER_02 (25:35):
Yeah, so Walker, Minnesota's where Leech Lake is
at.
And uh my in-laws and I and mywife go up used to go up there.
I'd say I say that lovingly, andthe fact I'm not gonna have time
to do that next summer.

SPEAKER_01 (25:47):
Um and you remember when you used to fish?

SPEAKER_02 (25:50):
Back when I used to go fishing, back when my
handicap and golf was about aneight.
Um, but jackpine is predominantup there because they they're in
Baxter walk over that area.
And I've had a lot of theirbeers, and I don't believe I've
had this exact one.
They had another Imperial Stout,but I don't think it was a
Russian Imperial Stout.
Okay.
But of the four-pack, uh, youand I bought the same four-pack
at the same time, and I camehome while while my in-laws were

(26:14):
helping us pack, and myfather-in-law had already dug
into the other one.
So I tried some of the others,but I didn't have the plain one.
Okay.
I think I still have one in thecloset.
I haven't tried it.
But they have some fantasticbeers.

SPEAKER_01 (26:26):
Yeah.
So we've got this four-pack,there's two of this standard
one, if you want to call itthat.
Yeah.
And then we have two other ones,and we're gonna save those for
another different podcast.
Uh, because those sound veryinteresting as well.
So it was kind of neat thatthere's three different beers in
this four-pack.
So boy, I tell you, the aroma onthis is super dark.
It's pretty, pretty roasty,pretty strong.

(26:47):
Right up there with uh RussianImperial, what you'd expect.
Oh, yeah, for sure.
Dark in color, almost no headwhatsoever.

SPEAKER_02 (26:54):
Yeah, it needs to warm up a little bit, but that
is that is your great base for agreat imperial style.

SPEAKER_01 (26:59):
That that is a very good example of a Russian
imperial stout.

SPEAKER_02 (27:03):
Yep, it's it's a little, and I say it needs to
warm up because it's got alittle bit of the CO2 taste to
it right now.
Right, yeah.
But it's bitter, it's dark, it'sit's not overly sweet, but it's
also not more than 10%.
Right.
Right.
Yep.
So for an Imperial, that'spretty low, right?
Because most of your Imperialsget up to 10, 12 plus.

SPEAKER_01 (27:21):
Yep, or yeah, or more for sure, yeah.

SPEAKER_02 (27:23):
Uh but well done.
This is a well balanced stout tostart with.
But yeah, being Imperial, it'sstarting to creep on the
alcohol, and this is a good one.

SPEAKER_01 (27:30):
Yeah, I'm impressed.
I mean, it's uh like I said, itit's not overly, and I always
you know, I always talk aboutlike that burnt flavor of the
roasted stuff.
This isn't it isn't thatroasted, you know what I'm
talking about?
It doesn't have that burntflavor.

SPEAKER_02 (27:43):
Well, when they say subtle coffee, yeah, right,
sometimes it's that roastedflavor that can get in your
face.
No, it is very subtle, andeverything about this is subtle
except for the bitterness.
It's a stout, it needs to bebitter, right?
Uh, it's a Russian imperialstout, it needs to be it needs
to be angry, you know.
Right.
The mamoushka, it needs to bemad.
Uh, but it's not.
This is a very smooth one.

(28:04):
It smells sweeter than ittastes.
Yes, I would agree with you onthat.
Um, it does have a bitterness toit.
The the smell, you're thinking12%.
When you taste it, it's notthere, you know, and it's not
because it's well blended, it'sbecause the alcohol's not there.
Right.
But now it really makes me wantto try the others, right?
Because I think some of theothers might be a little
stronger.
I didn't look at them for sure.

(28:25):
Right.
Yeah.
Uh, but if this is a base for aRussian imperial style, then
they've just creeped in theImperial side of it.
Well done.
It's a well that's awell-balanced barrel.

SPEAKER_01 (28:33):
And if I remember right, I believe the other two
that we're gonna do in a in adifferent podcast are both
barrel-aged and they'redifferent barrels than what
we're kind of used to.
At least one is for sure.
100% for sure.
You know, so it'll should beinteresting to see how they how
they take this and how it getstransformed from those barrels.

SPEAKER_02 (28:50):
No, Jack Pine has done a lot of I they've got a um
they've got a jalapeno cremeale.
Okay.
Uh, that is not for the faint ofheart.
Look spicy.
Oh, good lord, yes.
And and I love hot stuff.
I mean, I I enjoy things thatmost people feel painful eating
wise, as long as they tastegood, right?
I'm not in it just to hurtmyself, but it's even for me,
like I had two of them and itwas enough to it's like, all

(29:11):
right, well, the Ameprasolbetter work tonight, right?
But it's they make some reallygood, really good beers.
Uh so if you ever are in themarket and you see Jack Pine
brewing, I've not had a bad one.
They have some good IPAs, theirregular cream ale is good.
Okay.
Uh they have a butt-orange onethat's actually pretty solid.
Uh so yeah, if you see them outthere, uh give them a sh give
them a try.

(29:31):
I've had quite a few of theirbeers, and and mostly because
I'm well, I used to live inMinnesota, uh, just north of the
cities.
But there's a couple liquorstores, MGM is one of them that
uh I'll give them a shout out.
They carry a lot of the localMinnesota breweries and and uh
they they carry the jackpinestuff and an entire long line of
it.
You and I were there and untilwe got over to the to barrel

(29:52):
aged and dark aisle, and then weforgot about the long line of
other stuff.

SPEAKER_01 (29:57):
Like, uh, wait a second.
Yeah, I I Like this too.
I think this is got this one.
Would you recommend it tosomebody that's never had a
Russian imperial stout?
I I would say if they'rehonestly wanting to try one,
yes.

SPEAKER_02 (30:10):
I would yeah.
The only thing that I would sayis you have to like the
bitterness of a stout.
Right.

SPEAKER_01 (30:16):
That's what I was gonna say.
This one does have a bitternessto it.

SPEAKER_02 (30:19):
Sometimes, if you're gonna venture into something
else, a little sweets, a littlebetter, you know, to to dampen
the blow, so to speak.
This is a bitter beer, this is adark bitter beer.
It's fantastic.
Like I remember the first time Ihad a Guinness many, many moons
ago, a lot of beers ago.
And I thought, oh, this is sobitter, but I like it.
Like the it's strange, it was anodd thing to try.

(30:40):
And now that's just a staple.
You know what I mean?
It's like to me, Guinness, andagain, people don't realize
Guinness is not even fivepercent.

SPEAKER_01 (30:47):
Right.

SPEAKER_02 (30:48):
It's right up there with bush light, right?
Miller light.
It's the same alcohol content.
Now, do you get full faster?
Hell yes, you do.
It's a stout, but I would ratherhave Guinness.
If if I'm sitting down to have ameal, I'd rather have three or
four Guinness than I would have,you know, three or four Bush
lights or Miller lights or anyother swill that I serve in my
bar hundreds at a time.

(31:10):
But no, this is a rock solid,rock solid Imperial style.
I agree, I agree.
So, score wise, what do youthink on this one?
This one's intriguing because II I really I really want to give
it higher than a three-two, butI I can't.
Only because uh it lacks alittle bit of luster in the
alcohol content.
Like I want it, I want a littlebigger wallop with it.

(31:30):
Taste wise, it's fantastic, butit is basic, right?
Right, right.
It is just a Russian Imperialstyle.
They give I I don't really getthe caramel.
I get a little bit of thecoffee.
I taste a little bit of vanilla,I think.
I don't know about the darkfruit, and maybe that's where
I'm getting the vanilla from,but it it is a rock salad
imperial stout, absolutely.
Three, three, two in there.
I'd like to give it more, but itneeds a little more alcohol, I

(31:52):
think.

SPEAKER_01 (31:52):
A little sweetness to it.
Right, yeah.
I was gonna go a 3-1, andhonestly, exactly the point you
had brought up, you know, Idon't get a fruit flavor.
And not that, you know, darkfruit when you hear it, it's not
like it's tropical or something,you know what I mean?
Right, but you know, I I justdon't pick up a note of that.
Coffee-wise, I do get a littlebit, and maybe that's where the

(32:13):
bitterness comes from.
I'm sure again, I I would drinkit, but I think some people
might get turned off a littlebit by that, but it's it's
solid.
I can't wait to try the otherones.

SPEAKER_02 (32:24):
So the the I mean, Imperial, obviously, and we've
looked that up and we've talkedabout it, is the alcohol
content, right?
So anything past eight percent,I think they can call or they
call an imperial.
That's on a low end of animperial stout, right?
So to me, the imperial part isjust that's selling, right?
Hey, I'm gonna buy an imperialstout.
It's a little higher alcohol,blah blah blah blah blah.
The Russian part to me saysbitter, and that's they it's in

(32:48):
spades, they did a great jobwith it.
They really did.

SPEAKER_01 (32:51):
Yep, I agree with you.

SPEAKER_02 (32:52):
And this one might be another one too.
Who knows?
We're not quite all the waythrough here.
We'll set this can over here tothe side and see what happens.
And maybe this one would beanother one that gets a little
better when it warms up.
We'll have to see.

SPEAKER_01 (33:03):
Yeah, like I said, it it it definitely drank smooth
for 9.4.
Yeah, you know, I wouldn't Iwouldn't have guessed that it
was 9.4.

SPEAKER_02 (33:10):
What's what's funny is that from label to can,
right?
Or label to contents, I'm gonnasay, I thought uh the creme
brulee tasted stronger than itwas, and this one tastes less
than it is, right?
Right.
So it's kind of a weird dynamicthat we had going there.

SPEAKER_01 (33:25):
Yep, and that's one thing that we've noticed a lot
lately, too, is there's whenthey do it right, you don't get
that big alcohol flavor most ofthe time.
You know what I mean?
They're those sneaky ones thatyou drink a can or two, and all
of a sudden you stand up and yougo, Whoa, I need to sit back
down for a second, you know.
Yeah, so I give them credit forthat.
And like I said, 9.4, it'shigher than a lot of people
would be used to.

(33:45):
Yep.
But for for I know for me, andI'm sure for you too, that it it
drank super smooth.

SPEAKER_02 (33:50):
Yeah, and I was like, Okay, they're smoother as
beers, but this one's uh it's anImperial stout, it needs to be
better, it needs to be in yourface a little bit, and they did
a good job of it.

SPEAKER_01 (34:00):
Yep, exactly.
Well, cool.
Well, hey, we might as well keepthis party rolling.
We got two beers to go.
We do.
The next one that we have isfrom Lupaline brewing out of Big
Lake, Minnesota, and this istheir Campfire Munchies, an
Imperial Stout 10%.
No, no, we've had a lot of theirbeers.

SPEAKER_02 (34:18):
Now, this is I think an Imperial paste is a double
pastry, I think it says uhImperial S'mores Stout.

SPEAKER_01 (34:25):
I think on the back it says something about pastry.
I don't remember.
I'm just I had to scan itbecause I'll read the details
here.
Campfire Munchies is a decadentImperial stout layered with rich
cacao, graham cracker, vanilla,and marshmallow flavor.
Each sip delivers the gooeysweetness of a s'more, balanced

(34:46):
by chocolatey depth and a subtlehint of oak smoked wheat.
Interesting.
Smooth, indulgent, and a littlenostalgic.
It captures everything you loveabout nights around the fire in
a glass.
Well, we're doing plastic, butwe'll we'll give it our best
shot.

SPEAKER_02 (35:03):
That's just technicalities there.
So loopalines had a lot of goodbeers that we've liked.
Oh, yeah, for sure.
Yep.
They tend to do well with thesesweeter, gimmicky beers.
I don't know how to put it, youknow what I mean?
The s'mores beer or chocolatecheesecake, whatever the case
may be, but I'm interestedbecause this now we've we've
ventured into the 10% category.
Yep.
Right.
And we'll see.

(35:23):
This one's definitely dark.
And it's starting to now we'restarting to get into that head
that's a little darker.

SPEAKER_01 (35:29):
Oh yeah.
And this is in a pint can.
Yep.
And it's got like pictures ofs'more on the cover on the
front.
So well, loopaline does a goodjob of uh attractive artwork on
their canvas.
Oh, yeah.
They really do.
Yep, they've got someinteresting ones.
The the what there that one IPA,the something something mullet.
You remember it's got the dudewith the mullet big blonde

(35:51):
mullet on it.
And anyway, I mean it's alwaysit's always an interesting
thing.
That was one I brought one timeand nobody had ever heard of it
before.

SPEAKER_02 (35:59):
I bought it because there's a dude with a mullet on
the front of it.
Oh, this definitely ismarshmallow I smell.
Boy, this one's sweet.
Oh, hell yeah.
That's that's way sweet.

SPEAKER_01 (36:07):
It's like, whoa, definitely sweet.
But it's bitter too.
Yeah, this is interesting.
Up front, the first thing I getis that sweetness.
Oh, they hammer you with themarshmallow right away.

SPEAKER_02 (36:16):
Right away.

SPEAKER_01 (36:17):
That's I was gonna say the marshmallow is that
first flavor.
And then you then after that theinitial swell, then that's when
you get that bitterness comesout.

SPEAKER_02 (36:25):
Yeah, they've again on the on the label and in the
can.
This is actually very, verygood.

SPEAKER_01 (36:30):
That's interesting.
10% doesn't drink like 10%.
No, I think it drinks waysmoother than that.

SPEAKER_02 (36:35):
This reminds me, we had another s'mores beer, and I
forget who it was.
Um, I'll think of it about 3a.m., which isn't that far away.

SPEAKER_01 (36:42):
Um all of a sudden I'll be here.
Hey, guess what?
I know what it is.

SPEAKER_02 (36:45):
A pound on the on the window or on the door.
We had another s'mores beer andit was kind of the same, but
this is a little stickier, Iwant to say, right?
I'm not a big marshmallow fan,but it's not, it's not like
that.
It's different.
This is a really smooth beer.

SPEAKER_01 (36:58):
Smooth, like I said, the definitely sweet.
That's and I can't believe I'mgonna say this.
It maybe that's a it's a littletoo sweet for me.

SPEAKER_02 (37:06):
Well, it is, you know, kind of it gets to the
what I want to say, the it getsto the sweetness of I think when
I'm when I was a kid, like thatbazooka bubblegum sweetness.
Yep, like sickly sweet almost,but it goes away.
The stout gets in there anddouses that fire, so to speak.
And the 100% grand cracker atthe end, little silver, a little

(37:27):
bit of the pastry.
It's a well-balanced beer.
You gotta like a little bitsweeter beer.
The 10%, where the hell is thatat?
You know, you can't taste the10%.
It's an interesting beer.
It really is.
Very interesting beer.

SPEAKER_01 (37:38):
It really is.
And boy, score-wise, for me,like I said, the uh I I like it,
but it's on that verge of way alittle too sweet.
I'm gonna go like a 3-2 on itjust because of that.
Yep.
Um, I do like you said, it's aninteresting contrast between
that upfront marshmallowy flavorand then that bitterness that
comes at this, you know, rightafter that.

(37:59):
And it's it's decent, but Idon't I don't know if I'd drink,
I'd have a glass of it, and Idon't know if I'd drink another
one, you know, right away.
Right.
You know, my opinion, it's it'sgood, but like I said, to me,
it's it's just a little bit onthe sweet side.

SPEAKER_02 (38:13):
This is another one too, where you wonder a lot of
these super sweet beers in a canare different if they're on tap,
right?
So we've we've seen that withSurly, right?
You and I've been to Surlebefore.
Their darkness is way differenton tap.
It's fantastic.
I mean, it's great out of abottle, but my god, on tap, it's
it's unbelievable.
And their Damien was their otherone where they the leftover in
darkness goes into that and it'suh hopped IPA, blah blah blah.

(38:36):
Way different.
This one kind of makes me wonderwould it be different not in a
can?
Would it be different on tap oruh uh you know fresher?
I'm gonna say it's not a badbeer.
I'm I'm a little less becauseI'm not a big marshmallow guy,
right?
I'm right at the three, three,one, three, three, one.
It really is a well-blended beeron the label to the can, but I
also like its bitter, right?
Right?

(38:57):
It is an Imperial stout, so justlike the Deadfall, like I still
get that super bitter, but it'sin the middle.
It's weird that it's in themiddle, right?
Usually it's right up front thebitter, and then everything else
mellows afterwards.
Whereas this is like somebodyshot you with a marshmallow, and
then you're tasting a beer, andthen they smack graham cracker

(39:17):
inside your head.
It's kind of where I'm at withuh, but it's it's still a good
beer.
Not one again.
This would be one that you throwone in the fridge that case
somebody's uh uh hey, I want totry something way weird or way
different.
We're not quite to the wayweird, like uh, you know, I
haven't have green hair andwhatever else, but this is this
is on the oddity side or uh umuh eccentric side for uh for a

(39:41):
dark beer.
No, kudos to them for for goingout of a limb and doing it for
sure.

SPEAKER_01 (39:45):
That's one thing I'd I'll say about them is they're
not afraid to try differentflavors and different
combinations and things likethat.
And we've had a number ofdifferent s'mores beers, and
like you said, some of themreally miss the mark, some of
them are pretty close.
I mean, this is pretty close,but it's like wow, on the
sweetness side, you know.

SPEAKER_02 (40:02):
I was always more of a bratwurst guy than a s'mores
guy.
So if I'm gonna put it on astick and put it on a campfire,
it's gonna have meat in it.
But um, no, kudos to them.
This is the first I'm gonna saydessert beer of this type of
this type where it it's it'svery distinctive, right?
Immediately you you get thesweetness, then the bitter, and
then it ends up with the grahamcracker taste.

(40:24):
It's it's very distinctive inhow it drinks.
Oh, yeah, it doesn't matter howbig a swig you take or just sip
it, it's very linear in how thathappens.

SPEAKER_01 (40:32):
Yep.
Yeah, that's it's pretty wildbecause like I said, it's just
kind of surprises me how ittransitions like that.
Yeah, you know, that's anobvious thing.
It's interesting.

SPEAKER_02 (40:41):
So I almost wish it had a little more chocolate.

SPEAKER_01 (40:44):
Yeah, that's uh honestly, that's the one thing
that is a little bit lacking.
Yeah, it doesn't have a wholelot of chocolate.
No, like you said, you get thatbig marshmallow, you get you
know, then the graham cracker atthe end, but I mean there's
chocolate, don't get me wrong.
There's a little bit, but notwhat I was expecting.
I was expecting almost more.
I get more chocolate in thecreme brulee.
Yes, than I did.
Yes, I yeah, that's weird whenyou think about it.

SPEAKER_02 (41:05):
Because what is a s'more other than chocolate
ruined with graham cracker and alittle bit of marshmallow,
right?
Yeah, but they went on they wenton a limb and they did a good
job.
Like, I got no, I got no qualms.

SPEAKER_01 (41:15):
See, some people may not see a s'more quite that way,
you know, but I I know whatyou're saying.

SPEAKER_02 (41:20):
I'm opinionated, Mike.
That's how this works.

SPEAKER_01 (41:23):
Well, hey, we got one more beer here, and we're
actually gonna leave Minnesota.
We are this beer is not fromMinnesota.
Well, we're gonna cross the pondhere.
Yes, this one uh is from uh it'sfrom Belgium, yeah.
Yep, it's a regional brewery, itsays uh Brassiri B.
That's Brazier, you can say it.

(41:43):
Okay, it's it's Belgium forbrother.
Dublison.
And it's a Belgian strong darkale.
Yep.
And this is uh I don't know ifthis is pronounced correct.
Scaldus.
Scaldus Noel.
Yep, and it's uh 12% ABV and 21IBUs.

SPEAKER_02 (42:01):
So it says on the bottle, it says brewed
especially for the Christmasperiod.
So we're a little we're not asearly as Menards or Walnuts.

unknown (42:09):
Right.

SPEAKER_02 (42:10):
Uh Scaldus Noel is a brilliant red amber uh that will
delight the most demandingconnoisseurs.
So I think they overkicked theircoverage by calling us
connoisseurs, but we're gonnagive her a find out.

SPEAKER_01 (42:22):
So on Untapped, it says the Scaldus Noel derives
much of its roasted characterfrom the use of roast caramel
malts.
The hops are carefully balancedwith these, added in just the
right proportions to developswhat the right proportions to
develops.
I think somebody fat fingeredmasks.

(42:43):
Well, uh it's oh translated.
Yes, yeah, yes, it's uh itdevelops its subtle hop aroma.
There's also a robust fruitycharacter with the overall taste
pleasingly consistent.
There we go.
Easy for you to say, easy for meto say.
Well, when I was trying to, youknow, read the Belgian.
They do have a lot of embers.

(43:03):
Yeah, and this is the only onewe had that was in a bottle.

SPEAKER_02 (43:06):
And just so everybody knows, I did open that
with my chapstick again.

SPEAKER_01 (43:09):
Yes, that is uh it's a theme with me.
That is uh one of those thingsthat you gotta see it to believe
it.
So this I said it's a red amber,and it certainly is.
Yeah, it definitely is.

SPEAKER_02 (43:19):
Kind of a a little bit of an off-white head on it.
It kind of looks like I'm gonnasay a red ale head.
Yep.
I'm curious, are we gonna getall the Christmas spice BS that
goes on?

SPEAKER_01 (43:31):
I don't think so.
It's it has that kind of thatBelgian aroma.
The kind of the malty.
Oh, that's good.
You do uh yeah, you don't reallyget, you know, when you're
talking about the you know,nutmeg or I mean just that
Christmas.

SPEAKER_02 (43:45):
Some of them are just like it's like throw all
the Christmas stuff, cinnamonand nutmeg in a in a sock and
hit you in the face with it.
This is not that.
This is not that.
This is just I think they justbrew this at Christmas time.

SPEAKER_01 (43:57):
Yeah, that's what I'm thinking.
This is actually I hate to sayit, I kind of like it.
It's really pastry-like, it'sgot that yeasty smell to it.
And you do, it does have thatBelgian flavor.
It does, which I like.
But it's not as super in yourface as a lot of them are, you
know what I mean?

SPEAKER_02 (44:13):
And at 12%?
This drinks easy for my god ofall of these beers.
This one drinks way under yeah,yeah.
That is wild.
That is a good beer.
Yeah.
They had a couple more of these.
I might go pick another one up.

SPEAKER_01 (44:28):
You're like, uh, hey, I was just in there.
Boy, that's that is smooth for12.

SPEAKER_02 (44:34):
It is, and it and it and it's got, well, you know
that I like red beers.
Yep.
And it's got a little bit ofthat, and I always say it's an
iced tea brewed type.
It's got a little bit of that,but then it's I don't know what
in the heck else it's got goingon.
It's got that yeasty flavor thata Belgian typically has.
It's got that kind of redflavor.
I'm gonna call it the red flavorthat you get in like uh a red

(44:54):
ale, but it's there's some spicein it.
I I don't know what it is.

SPEAKER_01 (44:58):
Yeah, they really didn't give us a lot of
cardamom.
We we haven't entirely lookedthat up.

SPEAKER_02 (45:03):
Yeah, could it be Heather?

SPEAKER_01 (45:05):
I don't know.
Heather?

SPEAKER_02 (45:06):
Susan?
No, I mean Heather.
Yeah, I don't know.

SPEAKER_01 (45:09):
Yeah, no, this is like I said, we've had a number
of Belgian beers, and they a lotof them seem to have that same
uh like I I said earlier, thatBelgian flavor from the yeast.
But this one, it it does haveit, but it's not it's got a
pastry kind of smell to it.

SPEAKER_02 (45:24):
Yeah, uh when you when you think of all the pastry
stouts and pastry porters,double pastry porters we've had,
it's got that uh doughy breadstyle smell to it, but it it
doesn't drink that way.
It really doesn't, and it sureas heck does not drink like it's
12%.
No, I mean this came in afour-pack, and you're not mowing
the lawn after you drink allfour straight away.

SPEAKER_01 (45:46):
You know, and 21 IBUs, I don't get a hop
hoppiness really at all.

SPEAKER_02 (45:50):
But I think every time that they do a uh a red
beer, there's um anything that'sred has a little bit of an IBU
to it because it's got thatlittle bit different flavor to
it.
I I don't know what I like it, Idon't think it's hoppy at all.
Other people go, oh, that's uhKillian's Irish Red is like a
119 or 20, and is one of themost basic red beers that's
available to the world, but it'slike a 19 if I remember right on

(46:12):
an IBU.
Yeah, that is that's wild.
But 4.2 percent.
Like right.
This is this is just asdrinkable as this slightly
higher than that.
And this oddball, and again,honestly, when I saw this
picture of the label, right?
There's a house and it's snowingand whatever else.
And my wife's name's Noelle,right?
So Christmas, yada yada, and Ican't even imagine the hell she
went through growing up.

(46:32):
Her name's Noelle, it'sChristmas time, born in January,
blah blah blah.
Right, but it reminded me of uhChristmas vacation, the label
did.
Oh, sure.
Like if you were gonna see abottle of beer on the table and
Clark Griswold's house, thisthat would like this like scald
us Noel.
I mean, seriously, it's like wescalded the Noel.
But it's this it's this shinyred and blue and white and and

(46:55):
and label never heard of it,never seen it again.
Just an oddity that was there onthe that's a really good beer.

SPEAKER_01 (47:01):
It really is.
I'm I was impressed.
I was really impressed.

SPEAKER_02 (47:05):
This is one that I don't see it very often, but
this would be one you gotta taketo your brother and have him try
right as a brewer.
Yeah, like this is an odditythat he shouldn't he should
sample.

SPEAKER_01 (47:13):
He everybody should experience it at least once,
because this is definitely youknow, because I I know some of
the other Belgian beers we'vehad before, I think a number of
people, if you've never had itbefore, they could get turned
off because some of the yeastflavor is super strong.
Yep.
This one is not that, and it'sand like you said, you know,
wondering about the Christmasspice.
You don't that's not if there'sthere's some kind of spice in

(47:36):
there, but it's not over thetop, and which is a good thing.

SPEAKER_02 (47:39):
No, it's interesting, but uh you know
it's 12%.
Yeah, how in the heck is this12%?
No, uh bravo, Belgian wafflepeople, whatever it is.
Like I'm I'm serious.
Like that.
I'm I've never had any honestly,I've never had a non-dark beer
at this high alcohol that didn'ttaste it, right?
Especially a Belgian, likethey're they're always a little

(48:00):
up front with with everythingthat goes on.
This is holy cow, this is acrazy, a crazy high alcohol beer
that doesn't taste it.

SPEAKER_01 (48:08):
Yep, I agree.
Score-wise, boy, I'm honestly Ithink I think this one for me is
like a 3-5.
I was gonna go three six.
We talk about on the label inthe bottom.

SPEAKER_02 (48:19):
We're not sure what the zero, you know, right?
Um, it's a Christmas, ImperialChristmas sale, is what it says,
which is I would say as vague ofcategory as you can possibly
get.
Correct.
There could be mistletoe inthere, maybe that's it.
I don't know.
Maybe it is who knows?
Uh what I do know is is thatit's well balanced, it doesn't
taste 12%.
I feel like I could sit down anddrink the bottle and not

(48:42):
wouldn't be a chore.

SPEAKER_01 (48:43):
Yep.

SPEAKER_02 (48:43):
Right.
And I would I would offer thisto anybody, even if you're not a
strong beer person.
Like it kind of tastes like ared eel, it kind of tastes like
Akkillians, it kind of tasteslike a blue moon.
Yep.
Like it's gonna kind of got thatlittle maybe that's the hop,
like a little bit of hop bluemoon has, because it's it's a
Belgian style white.
Yes, this would be a Belgianred, which I don't know if I've
ever heard of before, but uhwell done.

(49:05):
Yeah.
Bra country, whatever that is,Brazier, whatever it is.
Well done, well done.
There's three more.
We're gonna have to rock, paper,scissors on the back.

SPEAKER_01 (49:14):
How this is gonna go from here.
Wow, that's a really good.
That's very good.
I'm impressed.
So, yeah, dude, all these beershave honestly been really good.
Here's the deal.

SPEAKER_02 (49:25):
I don't know how it happens either.
You and I together, for somereason, we attract good beer.

SPEAKER_01 (49:30):
Yeah, yeah, it's a curse.
Yeah, well, you can't turn itoff, right?
We always exactly wait.

SPEAKER_02 (49:36):
We've still got these two sitting here.
We gotta try, we gotta go backto the uh dessert beat, right?
So we gotta go back to the uhquickly the crimmer level.

SPEAKER_01 (49:46):
125 minutes.
We'll see if it uh it stillsmells fantastic.
Oh, it's yeah, definitely thatsweet smell.
Oh, it way mellows out.
Yeah.
Yeah, it's it's really mellowsout with the with uh room temp.
A little bit warmer, and uhyeah, it's oh that's even
better.
It really is it got rid of someof that a little bit of that
sharp bitterness.

(50:08):
The super sweet up front.
Yes.
That got rid of and it justblended everything.
Yep.
The marshmallow is still there,but it's not or not marshmallow,
the caramel, I'm sorry.

SPEAKER_02 (50:16):
The caramel's still there, but it's it's a like a
half a step back from wherewe've talked about it all the
time, and and I've said multipletimes on the podcast I've done
with Mike.
If you're a brewer out there andyou have a vision for what your
beer should taste like, put onthe label temperatures, say take
out the refri take out of arefrigerator 30 minutes before
you want it.
Yeah, 20 minutes, whatever itis.

(50:38):
This for sure should be 55degrees or whatever, whatever it
is right now.
I don't have my I know my tipgauge.

SPEAKER_01 (50:45):
I thought about that too, because I got one for
Christmas.
My daughter gave we got me oneof those, you know.

SPEAKER_02 (50:50):
Well, we we we did it up at the at at your bar,
yes, up on the upper crust, andshe was like, Oh, let me do
that.
She was shooting all kinds ofthings with it.
This I feel, and and I'm again,I'm not part of St.
Paul, Minnesota MetronomeBrewing.
This is what they envisioned.
Yeah.
Right?
The super smooth dessert styleafter you've had a big meal,
creme brulee, French fordessert, or English.

(51:11):
I don't know, I think it'sFrench.
I could be wrong.
Right.
It sounds like a Monty Python.
Um creme I told him it was cremebrulee.
I taunted him again.
Um no, this super smooth.
Now it definitely tastes evenmore or less alcoholic now.

SPEAKER_01 (51:26):
Oh, yeah.

SPEAKER_02 (51:27):
But it's yeah, this is like a little sipper after
dinner.

SPEAKER_01 (51:30):
Yeah, this is good.
Like it's in yes, this one you'dyou'd want to have it in that 50
to 54 or 55 degree range.
It was it was good when it wascolder, but it's even better.
Take it out of the fridge whenyou start dinner, pour it when
you're done.

SPEAKER_02 (51:45):
Yep.
That would be my advice asyou're as I'm sitting here
drinking it now after 25 minutesof being out.

SPEAKER_01 (51:50):
Yep, for sure, let it warm up.
Yep, I agree.
Well, dude, that's a thank youso much for bringing these beers
because the these were allreally good.

SPEAKER_02 (51:58):
Yeah, and again, uh, you know, thanks to the the
small liquor stores that I'vefound over the course of the
time, they're not great for forbulk buying oddities, but if you
have the right eye and you andyou know what you like, or at
least I know what Mike and Iboth like, you know, have fun
with it.
You know, grab some stuff you'venever seen before.
Don't be afraid to buy afour-pack.
Yeah, it's not cheap.

(52:18):
I get it.
Right.
But you know what?
I'll be honest, I I dropped ahundred dollars on I don't know
how many beers, right?
And every one of them wasfantastic.
I got really lucky.
But so now, between you and I,and we'll split them, which we
always do, and that's what Mikeand I do.
We'll each have one in thefridge.
And somebody who doesn't likedark beer, or somebody who is
not the big craft beer person, Igot one for you to try.

(52:40):
Let's let's try on this one now.
Yep, you know, do you like cremebrulee?
We're gonna do a little dessertbeer.
Uh bring somebody else into thefold and have them do it because
that's what keeps these smallbreweries going.
It's what keeps uh the volumegoing so that small bone bar
owners like I am.
Did I say boners?
I think I did uh small barowners like I am get the chance

(53:02):
to serve this to people, right?
If we continue to let the largebreweries buy out these small
places, there's no innovationanymore.
And there's no artistry in it.
And it and it's great.
And and I take great pride inand thank God for apps because
otherwise Mike and I would neverknow what we've drank and what
we've not done.
Right.
But I I I seek out the oddities.

(53:23):
Wooden ship, wooden shipOktoberfest.
Never heard of this place.
It's it's within 30 miles of myhouse, right?
Yeah, we were just talking inone of the other podcasts we're
gonna have as a as a brokenclock, right?
You and I went there, I think itwas maybe a birthday weekend at
a time.
Yeah, yeah.
What a fantastic little brewery.
Uh you never saw any of thebrewery.
We were like an I'm gonna I'mgonna call it a bowling alley

(53:45):
style building.
Yeah, right.
Yeah, yeah, it's fantastic beer.
So don't be afraid to get out ofyour comfort zone out there and
and uh look for the odd can,look for the strange well, two
of these beers that I boughttoday, they were the only
four-pack there, right?
In a small section.
Oh, what is this?
Well, obviously that's anOktoberfest, it's blue and white
checkered, right?

SPEAKER_00 (54:04):
Right.

SPEAKER_02 (54:05):
This one has a creme black bowl on it.
But absolutely, those of youlistening, go out there and grab
the oddity because sometimesthere's the diamond of the
rough, and eventually you figureout your flavor profile, what
your what your friends like,your your wife or husband likes,
and then you can start cherrypicking.
There's zero question Mike and Iare put we're only Plutonically

(54:25):
friends, right?
But honestly, we both know whateach other like, right?
And he can grab five beers andfour of them will be something
that they like, and I can grabfive beers and four will be
something he likes.
Uh, but we're not we're also notafraid to just go out on a limb.
So uh I say this as now a newbar owner, yeah.
Like uh and and it goes forbooze too.

(54:46):
Like I, you know, I I'm into thebourbon market, right?
The the new bourbon market is isalmost like craft beer now.
It's starting to shrink.
I'm I'm on the tail end of whatwas like the the boom for craft
beer.
There were little distilleriespopping up all over the place.
Oh, I've got some extra corn,I'll do some bourbon.
The staples were always there,and then there was the the

(55:07):
buyout, right?
So the big the big distilleriesbought out all the little ones.
So you've got Buffalo Trace thatbought this, that bought this,
and Angel's Envy, and yada yadayada.
And there's basically you haveto start looking at family trees
to figure out where your bottlecame from, and it's one of four.

SPEAKER_01 (55:22):
Yeah, right.

SPEAKER_02 (55:23):
But again, it's one of those things where all right,
well, you can buy that at anytotal wine, and no offense to
total wine, they're a fantasticstore.
Yeah, but any one of the bigname liquor stores, you can get
this$50 bottle of bourbon orthis$80 bottle bottle of
bourbon.
Whereas, like you went on thebourbon trail, the Casey Jones
Trail, there's some fun stuffyou bought that we've sampled at

(55:45):
your bar, your house.
Yeah, and they don't get thelimelight, but but they're also
not part of the I'm gonna callit the the wheel turning bourbon
section.
So absolutely everybody reachout past where you're at, and
and that's half the reason welove doing this podcast, right?

SPEAKER_01 (56:02):
Yep.
We're just trying to, you know,encourage people to get out
there and try things that maybethey normally wouldn't try.
You know, and that's with youand I, you know, and Jim too.
Uh we really we'll try any kindof beer, you know.
We're not I know we we kind ofyou and I will cherry any kind
of beer.
Yes.
I mean we we lean we do lean alittle more towards the dark
beer side, but we'll you know,we've tried any basically almost

(56:26):
any style out there, we've triedit.
And I mean there's been good andthere's been bad.
I'm not gonna deny that, butit's just like man, it wasn't
that long ago when I alwaysthought beer had one flavor.
Yep, and it was beer.
Beer, you know what I mean?
That pills nerve Homer Simpson.
That was it, yes.
Yes, and that was it.
And uh yeah, there's just awhole world out there of flavor,

(56:49):
and you know, do you give doyourself a favor and try them?
Go to your local bottle shop, orif there's a brewery close, or
if you're traveling somewhereand you see there's a brewery
there, go check it out.

SPEAKER_02 (57:00):
You know, they the other thing to know about these
small breweries is a lot oftimes they have food or a food
truck, or food trucks.
So if you want to know where thelocal good burger is at,
typically the local littlebrewery will tell you, or they
have it already.

SPEAKER_01 (57:12):
Yep, exactly.
Well, awesome, man.
Hey, this is uh this was fun.
Uh all these beers were good.
It's getting later.
But we still have beer to there.
That's true.

SPEAKER_02 (57:24):
But also don't forget, uh, visit your local
campgrounds and resorts.
Yes.
I'm a firm believer in that now.
Well, I always was.
You always were, yep.
Um, but yes, Callahan LakeResort, uh, Callahan Lake
Resort.com.
That's the website of what isgonna be the unofficial,
official home of the uhNorthwoods Beer Guy podcast.
Um at some point we'll end upwith merch merged of some sort.

(57:46):
Some sort will do something forsure.
We've recorded quite a few ofthem, and oh yeah, you've heard
the chainsaws and the birds andwhatever else.
And right today we happen to bein the residence, but uh yeah.
Thank goodness, because it'schilly out.
Yeah, no, it no it yeah, it'snipply outside, as Clark
Griswold would say.
So uh thank you all for tuningin.
I appreciate uh Mike coming upand and uh and sharing this with

(58:08):
me.
And now we get to share it in ina semi-professional manner.
I didn't buy this for him, Ibought it for my wife.
But you know, it it's one ofthose things too where we get a
little bit of the both sides ofthe aisle now, and it's kind of
fun to play that dynamic.

SPEAKER_01 (58:21):
Oh, yeah, exactly.
And uh like it's you know, we'vebeen talking about changes at
the resort and such, and I knowyou're uh expanding the bar.
I am, yeah, in fact.
And it's I can't wait to see it.
You know, I've heard the plansthat you've got, and it's it's
really cool.

SPEAKER_02 (58:35):
The two guys that are doing it that are cutting
the wood today or in did somemeasurements.
They're gonna there's a guygonna cut the wood and and uh
gonna kiln dry it.
And so sometime this spring,he'll let it go.
Sometime this spring we'll shutdown for a week and we'll
rebuild.
I'll do a temporary bar.
Right.

SPEAKER_00 (58:51):
Yeah.

SPEAKER_02 (58:52):
Uh but we're gonna have some like two-inch solid
walnut or cherry or I don't Idon't know what it is.
I let my I let my boss, I meanmy wife, she takes care of that
part of it.
Uh it's gonna be a beautifulwood bar to go to go with uh the
rebuilding of a of a andhonestly a 55-year-old resort.
So the Jan Smith who owned thisplace before and and uh Well

(59:14):
actually is older than thatbecause it was it was older.

SPEAKER_01 (59:16):
It was when she bought it.

SPEAKER_02 (59:17):
So she bought it from uh a gentleman before her,
and so yeah, there's a lot oflegacy here, a lot of family, a
lot of a lot of memories.
Uh I know uh my my wife has beenhere since she was about two.
My wife was here about at thesame time when she was the same
time.

SPEAKER_01 (59:32):
And she was here when the original the gentleman
that owned it before Jan's.

SPEAKER_02 (59:35):
Walt Ripley was his name.
Yep.
Uh owned it before Jan Smith andPerry Smith.
And so we're we are, to myknowledge, we're like the fourth
owners of resorts that's beenhere since the 30s.

SPEAKER_00 (59:45):
Yep.

SPEAKER_02 (59:45):
Right?
It's almost a hundred years, andit's a legacy that again, it was
uh we we talk with everybody islike, you know, dreams come true
sometimes, and and so donightmares.
But um it was always a scenariowhere what Mike and I have had
for a long time.
in this resort has beenbeautiful.
It's been it's a it's it's justfar enough away that it's it's

(01:00:05):
not close to home, right?
Right.
So it's it's not like you'redealing with the everyday stuff.
But it it also is modern enoughthat like your wife could work
here, you can check your email,we can we can get some modern
things done.
Yep.
Uh but at the same time like wecan let go of the BS of day to
day.
And we always talked aboutNoelle and I did a uh at one

(01:00:26):
point hey you know hey we justhad a good dinner and we're
sitting having an after dinnerdrink and it's like what would
we do if we could buy thatplace?
What would we change?
What would make people happier?
You know what this makes meangry of what's happening there.
Uh what would we do?
And damn it if we didn't buy it.
So now like we forgot all ournote cards and our sticky notes

(01:00:47):
and so we should actually wrotethis stuff down the worst part
is we did write some stuff downit's all packed in boxes and
storage right now so at somepoint we'll find it but you know
sometimes dreams come true andand that's that's another thing
to follow right you know we youin and find your little local
watering hole with people thatyou enjoy to be with it has
nothing to do with getting drunkit has to do with enjoying the
people and that's why Mike and Iand love doing this podcast.

(01:01:10):
I love doing it because Mike'salready started it he does all
the work I just drink beer withhim but it but it makes a big
difference right it it it's it'shorribly important to enjoy uh
enjoy it with somebody thatyou're that you know that you're
close to so thank you Mike forinvolving me in this oh yeah I
hope going forward we'll be ableto do it other than what you
know at at midnight but yeah ourgoal is to not start we'll get

(01:01:33):
this we'll get this better thisbut you know what if I have a
beer tomorrow after noon I'll bedrinking all day oh yeah yep I
hear you well awesome man thankyou so much this is this is
great and there'll be many morepodcasts from here for sure
ladies and gentlemen thanks forlistening go out try and find
any of these you know if you'veif you've come across any of the
type of like the style of beerthat you think is really good

(01:01:56):
let us know you know we'd loveto hear from you guys and uh
we'll try and see if we cancheck it out and get a the beer
on the podcast absolutely andthen and now that we've got a
new avenue it's possible that adistributor would have something
exactly and we may even get adistributor on the podcast
that'd be kind of fun to be kindof cool too because that'd be
definitely be uh an angle or aviewpoint that we've never

(01:02:18):
really talked about before soand there I've I've met a couple
of our distributors even forliquor right um super nice
people uh they're as handicappedas we are in a small town of
Hayward Wisconsin right uh theywould they all wish they lived
in Milwaukee where theyeverything is plentiful yep uh
but super nice guys and I'mgonna see if I can't get one of
those guys to come in and andmaybe we're closer than ever I'm

(01:02:41):
gonna say with doing barrel agedwith the barrel right so all
right we're gonna do a barrelaged a barrel aged stout and a
weller barrel and then I can getthe weller to go with it so yep
we really want to do that Mikeand I have talked a lot about it
but uh maybe we get a maybe weget a uh somebody from
distributing or whatever on withthis it'd be a fun a fun
addition it's that woulddefinitely be fun absolutely

(01:03:02):
that would be cool so awesomeman well cool I think uh we're
gonna uh probably look at goingto bed now I would I would think
so yeah but this was this wasfun and uh thanks again for
bringing these beers they're allreally good I'm impressed with
all of them and uh ladies andgentlemen like we always say we
hope your campfire is alwayswarm and your beer is always

(01:03:22):
cold and just remember thecampfire is always warm and the
beer's always cold at CallahanLake Resort in Hayward Wisconsin
dot com.

SPEAKER_01 (01:03:30):
Dot com all right thanks a lot see ya thank you
for listening to the NorthwoodsBeer Guy podcast if you have a
question a comment or a beeryou'd like us to review please
feel free to send us a messageat northwoodsbeerguy at
gmail.com.
You can also find us on FacebookTwitter and Instagram if you're
on untapped look up NorthwoodsBeer Guy and send a friend

(01:03:50):
request.
Until next week I hope all yourcampfires are warm and all your
beer is cold