February 14, 2025 • 43 mins
Explore Nebraska's craft beer scene as we dive into unique brews from four breweries, each offering something different. From spicy pickle beers to smooth porters, we highlight the distinct flavors and craftsmanship in Nebraska, encouraging listeners to discover these hidden gems for themselves.
• Craft beer serves as comfort during unpredictable weather
• First brew from Zipline Brewing: Spicy Pickle beer with a nice balance
• Nebraska Brewing Company's Brunette Nut Brown offers cozy flavors without much intensity
• Kinkaider’s Devil's Gap Jalapeno Ale pleasantly surprises with flavor and manageable heat
• Kinkaider’s Raspberry variant adds complexity while maintaining balance
• Zipline's Oatmeal Porter presents rich, smooth notes of chocolate and coffee
• Bottle Rocket's Juicy Burst IPA encapsulates a juicy, fruity experience without harsh bitterness
Listeners are invited to explore these Nebraska breweries and experience their own craft beer adventures.
Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.
You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.
If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.
Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Mike (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and once again I'm
joined by Jim.
Hey, buddy, how are you doing?
I'm doing good man, how are youdoing?
Jim (00:40):
Another wonderful day in paradise.
Mike (00:42):
There you go.
It'd be even more wonderful ifMother Nature would decide if
it's going to be winter orspring.
I know it's still winter, butthe temperatures have been all
over the board.
It seems like.
Jim (00:53):
Yeah, the temperature has been up and down.
You just don't know what'sgoing to be from day to day.
Mike (00:57):
No exactly, and it just makes it difficult because it
looks nice out and you want todo stuff outside, and then you
get outside and it's eitherreally cold wind or whatever.
Jim (01:06):
Or I think we recently had some rain.
Oh yeah, you don't get rain inthe wintertime usually.
Mike (01:10):
Usually not.
At least it didn't turn intoice, yes, but it's like you just
don't know.
Jim (01:15):
It's like you can't plan for anything.
Exactly you got to stay insideand drink craft beer.
Well, put it that way it's.
I'm glad it's doing what it'sdoing, then, and we're just the
guys to maybe help everybody outthere through this difficult
time exactly so this week, uh,we decided to visit nebraska.
Mike (01:36):
Where nebraska?
Visit nebraska so to speak.
Jim (01:39):
That's a long trip, so to speak, so okay, all right, what
do you mean?
Because suzy had brought backsix beers for us from nebraska
nice, all right so we're gonnacrack into those and this is so
are you saying we're gonna haveto get on a road trip to go to
nebraska?
Mike (01:52):
nope, we're gonna do it right from the comfort of the
studio here.
Perfect, I'm all for that.
Jim (01:57):
I was a little worried there when you said because
that's not, that's not, that'slike a day trip that's a longer
trip.
Mike (02:02):
yeah, so she was down there watching our daughter play
basketball and brought backsome beers for us.
So, have you had all these?
There's one brewery in herethat we've had one beer from
before, but I mean not these.
All these beers.
We've never had these, I'venever even heard of these beers
before.
All right, and the other fourwe've never had a beer from
(02:25):
those other four breweries Sweet.
There's three breweries, right?
Yeah, there's one, two, three.
We have four differentbreweries.
We've got two beers from twobreweries and then one apiece
from two others, and they're allacross the board.
So it's really just kind of.
Jim (02:39):
So the only theme is they're from Nebraska, they're
all from.
Mike (02:42):
Nebraska Well.
Jim (02:44):
I guess that's a good thing .
I think, isn't it.
Mike (02:47):
Well, I think so Again.
I kind of enjoy trying beersfrom other states or areas we've
never had from before, just tosee how they do stuff.
And some of these may not bethe greatest ones to try and
figure out how they do stuff,because some of them are a
little different style.
Jim (03:05):
So how many of these are?
We got some heavy-duty,barrel-aged ones right Right in
our wheelhouse.
Yeah sure, oh, that didn'tsound very confident it depends
on how high you're expecting.
Mike (03:17):
Oh, all right.
If you're thinking anywherefrom like 4% to 6%, 6.5% percent
, then yep, right in yourwheelhouse okay, well, so what
we're looking for in these isprobably more flavor, it's more
flavor is what I'm thinkingthat's a good way to put it.
I think this is going to be,even though we still look for
flavor.
On the barrel aged beers, theseones are not barrel aged.
All right, and it's going to beinteresting.
(03:39):
Uh, that's all I can tell youall right.
Jim (03:42):
Well, should we try one?
Mike (03:43):
Yeah Well, do we want to go?
Should we go on ABV order?
Abv order, we could do that, Iguess, and then that kind of
gets rid of one of them I'm alittle concerned about right off
the bat.
Jim (03:54):
Oh, and you know what the good thing is too.
Mike (03:56):
What's that?
Did you hear that you foundquestions on these places?
Yes, I did.
Jim (04:01):
I found all kinds of stuff that's going to keep you
edumacated.
Mike (04:08):
I've got to try and tell you what we're going to use
later in the week.
I think or something, maybe Idon't know.
Jim (04:12):
Alright, so what do you got for first?
Mike (04:14):
The first one that we have is by Zipline Brewing Company.
I'm going to look on the canhere to see if it says where
Lincoln, Nebraska.
So when I looked, it actually.
Jim (04:24):
I think on the website it had four different locations.
Oh, okay, but it didn't havelike this is our main place.
Mike (04:30):
Sure.
Jim (04:30):
So I didn't put it down because I wasn't sure.
But I'm like well, it'sNebraska, but there's four
different spots.
So I guess on this can I'm surethey put on the can where they
bought it.
Mike (04:40):
Right.
So I'm just going to sayLincoln, perfect, we're going to
go with that.
This is their Spicy Pickle.
That would be Spicy Pickle,yeah.
When Susie had asked me if I'dever had it, I said no, let's
try it.
It sounds interesting becausewe've had other pickle beers.
We've had a Spicy Pickle beerbefore, yes, and that one is
pretty spicy, the one fromDistal.
Jim (05:00):
So just FYI, when I looked on untapped, every picture of
this was in a Bloody Mary.
Mike (05:07):
Okay, because we've talked about that before.
Where all these pickle beers?
I think you have to have themwith a Bloody Mary.
Unfortunately, we don't have aBloody Mary with us, so we're
just going to Right.
Jim (05:16):
So I didn't see any pictures of just a glass of beer
, Right.
So I guess we need to strapinto this one, because this Well
, here we go, all right.
And I think the only thing Icould find is this one sentence
that said a delightfulcombination of dill and
tantalizing heat for a flavorexplosion.
Mike (05:39):
So I think you said 4% ABV , so it's not high, but but it
didn't say on the website whatkind of pepper or anything right
, nothing, just that one littlesentence.
That's all it says on the cantoo.
So I was just looking at thatVery light colored, kind of like
a pilsner color, I can smell itfrom here.
Jim (05:57):
You can smell the pickle, I can smell it from here.
You can smell the pickle and itis very, very light in color.
Mike (06:02):
Yeah, like I said, like a pilsner, yeah, I mean that's
kind of a light, light,see-through color Bubbly, I
think I've actually seen urinethat's darker than this.
Jim (06:09):
Mm-hmm, oh boy, that's got an aroma.
That's not too bad.
Mike (06:14):
I mean it's, that's weird.
The pickle is there.
Jim (06:29):
I mean, you can taste the dill pickle must be.
You definitely get a saltinessfrom it but I think the aroma is
a little bit more scary thanthe bite.
Yeah, flavor I mean I will.
Mike (06:39):
I'm trying to think of what.
When you you drink because it'sfairly fair amount of
carbonation, and when you drinkit, when it kind of foams, you
get kind of a boy.
I don't even know how youdescribe the flavor.
It's a different, I hate to sayit.
It almost tastes likeAlka-Seltzer when you drink that
and it's that really foamycarbonated stuff and I don't
(06:59):
know.
It's not bad.
I wouldn't buy a six-pack anddrink a whole six-pack of it by
any means.
Now, maybe in a Bloody Marywould be all right.
Jim (07:08):
Right, I mean the way that they lead us to believe by their
marketing I was expectingjalapenos and like fire and
lightning coming out of it, andit is not that at all.
I mean because I don't reallylike the spicy pickle stuff.
I mean I don't even like thepickle beers Yep, like the spicy
pickle stuff.
I mean I don't even like thepickle beers yep.
And this is the aroma isprobably the most pickles.
(07:28):
Yeah, I've had out of a picklebeer, but the flavor is not over
the top.
Mike (07:31):
So no, and like you, shouldn't be scared of this one
no, like you said, I wasexpecting it to be hotter pepper
wise.
Yes, you know, because, likethat, the one we had, that other
spicy pickle we had was bydistal and that one was spicy,
yes, yes, you know, and it waslike wow, and this is not
anything like that.
So what are you thinking?
Um, you know, again, it's it's.
You can't rate a pickle beerreal high, you know, um, I'm
(07:54):
gonna say I'm gonna go at 2.3, Idon't think it's bad.
Uh, I think the pickle, picklewise, it's not over the top like
some of them we've had, right,and then the pepper is not over
the top.
But I again, I just, I couldn'tjust sit and just drink a
pickle beer.
Oh, you know, I mean, yes, in abloody mary this would probably
be fairly decent, but I thinkyou almost want something a
little spicier at least I do ina bloody mary, you know to kind
(08:17):
of give you a little more ofthat, that heat.
Jim (08:19):
But uh, yeah, I like it, it's not bad and to echo I mean,
I feel the same way, like rightnow, what I'm feeling a little
bit and I think it might be thepepper, like you said in the
back of my throat, just a littlebit of a burn.
Nothing that's bad, nothingthat's going to make me go for a
glass of water, but that'sprobably the only thing that I
have for a finish is that littlebit of burn?
(08:40):
Yeah, which bit of burn?
Yeah, which it's?
That's not bad, that's thatreally shouldn't scare you.
Mike (08:47):
Uh, I was gonna go at 2.2.
Jim (08:48):
Okay, so we're in the neighborhood right, just a
little bit lower.
Um, nothing like I mean it's.
Mike (08:51):
The aroma is really that deceiving yes, it smells, very
strong pickle smell yes but theflavor itself isn't that over
the top, right, you know.
So yeah, it's definitelyinteresting.
Like I said, we've had worse,for sure we've had better, but
it's not bad for a pickle beer.
Jim (09:07):
So I do have a couple questions for you.
Are you ready?
Sure, did that, whet yourwhistle to get you.
Mike (09:12):
Got my thinking gears going possibly.
Jim (09:14):
All right.
Well, so since we're, some ofthese questions are maybe more
geared towards, like the stateitself.
Okay, Because when I had thecrack research team looking for
info, it looked like their craftbeer is made pretty much the
same way as every other state.
Sure, nothing unique aboutNebraska.
So, with that said, what is thecapital of Nebraska?
Mike (09:36):
Lincoln isn't it.
Jim (09:37):
All right.
Is that the largest city inNebraska?
Mike (09:40):
Hmm, that would be a twist there, because one of two
things is going to happen.
I'm either going to overthinkit or it's not.
So I'm going to say no, it'snot.
And what is the largest city inNebraska?
Man, I am drawing a blank, andonce I tell you, you'll be like
oh, oh yeah, I know I'm going tobe kicking my I don't know what
(10:00):
is it.
Jim (10:01):
Omaha.
Oh man, See, these are hardquestions.
Mike (10:04):
No, I should have had that .
Jim (10:06):
Right, so that was an easy one yeah Minus 500.
Yeah minus 500.
Mike (10:11):
Somebody got it right out of head zero.
Jim (10:13):
Right right Dang it, omaha, I should have known that, so
here's another one, because Iknow that you are very
interested in politics.
Okay one, because I know thatyou are very interested in
politics.
Okay, so, but I'm gonna try tokeep this like a generic
politics question.
Okay, so did you know let's seeif I can phrase this as a
question that nebraska is theonly state that does?
Mike (10:35):
this for their uh, their elections.
I think I know what you'retalking about.
What's, what's that called?
I don't know the name of it,but it's where they can have, uh
, you can win like I don't wantto say a district, or uh,
because you can, they.
Usually it'll be like nebraskaone, nebraska two you know where
both candidates could actuallyend up.
Jim (10:53):
You're actually answering.
The second question was dealingwith the electoral college oh
so the electoral college is nota winner take all right it's
based on districts okay, so, butyou want to know just the
election itself.
Right, the political partystuff.
So it's called unicameral, ohOkay, which means you don't have
to be affiliated with anypolitical party to get elected.
(11:16):
Okay, and it's the only statein the nation that does that.
Mike (11:19):
Really, I did not know that.
I did not know that either.
I was thinking you were talkingabout, like, the electoral
college.
Jim (11:24):
Right.
So that was another thing too,that they're the only state that
does not assign all their votesas a state.
Yep.
Mike (11:30):
It's not a winner.
Take all situation, and it'salways been, it's been that way
for a while, and it's alwaysweird because it's like, oh,
this person could win this, thisone, or then the other person
wins the other one, right, Imean?
And or they could, you could.
You've seen it where they'veone person, one of both, but you
know it's, it is different tosee that, so that's, that's
pretty wild right, so let's,let's we have another beard.
(11:50):
I'll save some other goodquestions, right yeah, I want to
get uh, maybe get that pickleout of my mouth.
So the next one we've got hereis a 4.7 percent abv, 20 ibus,
and this is Brunette Nut Brownand this is by Nebraska Brewing
Company out of La Vista,nebraska.
(12:11):
I do not know where La Vista?
Jim (12:12):
is?
I do not know that either.
Mike (12:14):
Oh, yeah, okay.
So on the can, it has ourversion of the classic
English-style brown ale.
Exudes rich aromatics from thebeautifully blended malts and
brings to mind nut-like andtoasted bread aspects in this
excellent seasonal ale.
Embrace the flavor.
Jim (12:30):
Yeah, and the only other thing I could find is that
coffee, toffee, caramel tend tocome to mind when this excellent
Saison ale.
You mean Session ale?
Oh, it's not a.
Mike (12:39):
Saison no, Saison is a different type.
This Session means it's lowerABV.
Jim (12:44):
Oh, for this Session.
Let's keep it low then.
Mike (12:47):
It looks like a nut brown.
You know kind of that tannishcolor.
It's definitely got a littlemore color.
Jim (12:53):
A little more color than for sure, the pickle one.
Mike (12:56):
The can, of course, has a lovely brunette and like a
little kind of some kind ofdress on there and it's all in a
brownish.
Yeah, like a tan, light tanColor scheme.
I guess you could say that,yeah, dark cream maybe.
I don't know the smell isn'ttoo bad.
Jim (13:14):
It's not too bad.
No, it's not going to scare youaway.
Mike (13:16):
No, and I know we've talked about it in the past
before where a lot of brown alesdon't have a whole lot of
flavor, you know, I mean not alot that stands out and this.
I think this is kind of thereas well, but you do get a little
bit of that kind of a nuttytype flavor, more kind of a
roasted malt.
Jim (13:32):
You know it's really.
I mean, especially when theysaid there's going to be coffee,
toffee and caramel.
Mike (13:37):
Yeah, I'm not getting that .
Jim (13:39):
I'm not getting that.
And then what?
What do they use?
Brown Brown, nothing.
Mike (13:44):
That narrows it down a little bit.
They're kind of I'm not goingto say it's nondescript, but
it's like a tick abovenondescript.
Jim (13:51):
Could you drink this?
If this was ice cold on a hotday, you probably could.
Mike (13:54):
Probably could Drink a can , but I don't know if you can do
more than one.
No, you'd want it to be icecold as well, you know.
Jim (14:08):
And this is low abv 4.7.
I mean 20 abus.
I think that's like 20 timestoo high.
Yeah, yeah, there's not.
I don't have any hop bitterness, I mean it's, it's not bad, but
it's just there's not muchflavor there right, correct.
Mike (14:15):
I agree with you very faint.
Like I said, it's I.
I hate, I always hate to saysomething's really nondescript
but it's.
And this isn't nondescript but,like I said, it's just one step
yeah but one hair above.
Jim (14:26):
Yeah.
Mike (14:30):
Because it's just not and it's and I don't think it's this
in this one in particularbecause, like I said, a lot of
the brown ales are like that,right, unless you put something
else in it.
But yeah, I could drink a canof it more so than I could that.
Jim (14:40):
But I think for me, unfortunately, I'm actually
going to rate this a little bithigher, or maybe a little bit
lower, because the first one didhave flavor.
Mike (14:47):
Oh sure.
Jim (14:47):
Yeah, this one.
You've got to really search toget some flavor Right.
I'm actually going to go onetick below the spicy.
Mike (14:53):
I'm going to go a 2.1 on this one 2.1.
Okay, yeah, I agree, I think wepretty much an easy drinking
one.
Yes, but you're going to belike, once you get done, I think
you'd be like okay, what was itI was supposed to taste?
Yeah, you know.
Jim (15:11):
What am I missing?
What did I forget?
Mike (15:12):
Yeah, I agree.
So I think that one is whereit's at, yeah.
Jim (15:17):
So oh boy I out in the interwebs if there's anybody
that's collating a lot ofinformation.
So when a brewery makes acomment, we're the first to do
this.
How, I don't know if I couldconfirm it.
I don't know if you can confirmit yeah right.
You know.
So one of the things I found,I'm sure we could be corrected,
(15:40):
but the place that we just hadNebraska Brewing.
Mike (15:43):
Nebraska Brewing Company.
Jim (15:44):
They said and this is their , their, uh comments that
they're the first brewery in theunited states to barrel age, a
craft beer, in a wine barrel.
Okay, huh, I don't.
Yeah, I could be, it could be,yeah, but I I don't even know if
they could, nobody, couldanybody discount?
Mike (16:02):
right, right.
Yeah, that's a good question,because who knows?
I mean, I think it'd be easierto say we're the first in
nebraska, right?
Or the first in our town, right?
You know, then you can claim it, but right.
But to say the first anywhere,that's, that's a bold statement
and it's in the middle of theunited states where there's not
a lot of wine country.
Yeah, right, I would havethought maybe something out west
(16:23):
or whatever.
Jim (16:24):
Huh so I'm not even gonna ask, make that a question frank,
because I I can't confirm that.
Right it seemed like wellinteresting?
Mike (16:32):
Yeah, if they are, that's an interesting factoid.
Jim (16:35):
Right, maybe they would send us something and let us
know, because we didn't findthat bear.
Mike (16:39):
Right, yeah, we did not find that one.
Jim (16:42):
The wine cask one, so that would have been actually good.
Mike (16:44):
Yeah, so I agree.
Makes it good.
Yeah, so I agree.
Jim (16:46):
Speaking of.
I think we may have asked thisquestion before.
Okay, but while you get thenext one ready, do you know what
is the thirstiest country inthe world?
Mike (16:55):
I'm just going to go out on a limb and say Germany so
close.
Jim (16:59):
You were so close.
What was it?
The Czech Republic?
Ah, the other style that weRight.
So the key part to the way Iphrased it was China drinks more
craft beer because they have alarger population, right, yep.
But the Czech Republic based on.
Mike (17:14):
So, like per capita, you're talking, yes, okay.
They average 418 12-ouncebottles per person per year.
418?
Yes, well, those are justamateurs.
See, I did ask you the questionabout how many.
Jim (17:29):
Yeah, well, those are just amateurs, see, I did ask you the
question about how many.
Yeah, see, that would have beenWow, that's pretty impressive.
So here's see if you get thisone right.
All right, how many consecutiveyears have they been number one
, probably a lot yes it is.
Mike (17:42):
But how do we say?
I'm going to say 25 years, 26.
Jim (17:48):
That was oh 26.
Oh, that was 100%.
Guess you were close.
Mike (17:53):
Wow, 26 straight years.
They're the drink in thiscountry, huh.
Jim (17:56):
Right Per capita.
So Czech Republic is abirthplace of Pilsner Yep, but
also there beer costs less thanbottled water.
Mike (18:05):
Really.
So that's what I mean.
Well, now it makes sense, yes,see.
Jim (18:09):
I didn't know if you knew those little pieces of infrasol
no that is cool Again educatewhile we entertain.
I mean, we're trying, we'retrying, we might be the best at
it, but Cheaper beer is cheaperthan bottled water.
That is amazing.
Well, hey man, yes, so what isnext on tap?
Mike (18:29):
Well, the next one is by a brewery that we have had one
beer from before.
Okay, one beer, one beer.
Jim (18:36):
And this is Kincaid.
Do you remember how that onetasted?
You can either confirm or deny.
Mike (18:40):
I can neither confirm or deny, because I can't remember
for sure.
Jim (18:42):
It was around Christmas time, I remember it was one of
the Christmas beers, so did itreally stick out in your mind?
Mike (18:47):
What stood out in my mind was at first I thought the name
of this brewery was Kinkrator.
Oh, but it's Kinkater.
Jim (18:54):
Oh, there you go.
So I do apologize.
A little high-end words there.
Yeah, okay, the way it waswritten, I was like, oh, that's
kind of weird Nice.
Mike (19:03):
So what do we?
Got Devil's Gap, jalapeno Ale,nice, okay, and this is a 5% ABV
and 10 IBUs.
Okay, now I don't know if onthe can, if it says where
they're out of.
Jim (19:18):
I think this is another one where it had multiple locations
.
Mike (19:20):
Oh, okay.
Jim (19:21):
It didn't have.
Definitely in the state ofNebraska, just not sure which
brewery was making it Okay.
Mike (19:26):
Now I will say the artwork is pretty cool.
Yes, it sure.
Which brewery was making it?
Okay, now I will say theartwork is pretty cool.
It's like a cowboy looking guywith a surest badge on, but of
course the guy's a skeleton, yes, uh, and fire and such around
it.
So this should be aninteresting.
Uh, were you able to dig upsome?
Jim (19:40):
so I got a little bit on this.
Okay, why don't?
Mike (19:42):
you read that all right.
Jim (19:43):
So one of the things I did find was apparently for the
kinkader brewery.
This is like their number oneseller.
Mike (19:50):
Really that is kind of wild.
Who would have thought that apepper beer would be somebody's
number one?
Jim (19:56):
Right, so they've had a couple of different variants of
this.
Yep.
So it says.
Our best-selling Jalapeno Alegives you an intense jalapeno
flavor with a slightly heatedfinish and aroma.
The perfection in this beerwill please both heat seekers
and flavor chasers.
It's the beer that truly hassomething for everyone to enjoy.
(20:18):
So then, once we take a drink,the next part is actually about
the guy in the can.
Mike (20:22):
Oh yeah, now I can smell the jalapeno for sure.
You get a strong jalapeno aroma.
Yes, right from the get-go.
Jim (20:29):
you get it without even taking a little sip, that's not
bad.
I mean, the flavor is thejalapeno.
This kind of fills your mouthwith the jalapeno flavor, that
flavor, but the heat.
Mike (20:39):
When they talked about the heat, I was expecting more.
Right, this has really goodpepper flavor.
Jim (20:44):
Yes, I mean, I think it almost tastes just like if
you're like if you're cutting uppeppers that you're going to
put in a meal.
That's kind of what the aromasmells like like a fresh pepper,
yeah, yeah, but not over thetop power or intensity.
Mike (21:01):
Now remember the Central Waters, one we had.
Jim (21:03):
That was habanero yeah.
Mike (21:05):
But still that was hot.
This one reminds me one ofSusie's nephews.
He had brought back a beer fromI think it was the Dells area.
Nah, he may have got it in theDells, it was from Wisconsin but
it was a pepper like a jalapenoale, and it reminds me of this,
where it was a really goodflavor of the pepper and not a
(21:25):
whole lot of heat, so that waspretty impressive.
And flavor of the pepper andnot a whole lot of heat, so that
was.
That was pretty impressive.
Jim (21:35):
And this is.
This is not bad, and I mean thefinish.
Mike (21:35):
There is a little bit of heat on the finish a little bit
not terrible, not bad, I mean itand it quickly goes away.
A little bit more than thespicy pickle, right, but not not
bad.
It lingers just briefly andthen it's gone yeah, this is
definitely not bad this isbetter than I was.
I thought I was expecting it tobe.
I thought.
Jim (21:49):
I might have to get an ice cream to sit on or something,
right, but this is not bad atall.
No, I think it's pretty decent.
I mean, you shouldn't be scaredaway by the way that it's
labeled Devil's Gap.
Mike (22:00):
Yeah, jalapeno, ale Well, and like you said, what you read
, it was like oh, it's HeatSeekers.
I thought uh-oh, but this isgood, I like it.
So what are you thinking of thescore?
I think I'm going to go like a2.7.
Jim (22:12):
Wow, because I think You're going to jump right up there.
Mike (22:14):
Yeah, I think I like this because I like the flavor of the
pepper.
You do have a little bit ofburn, but it's not.
Jim (22:25):
You can stand it you know what, but the flavor's the right
way and the flavor is reallygood, so, yeah, I like it.
Yeah, I would have to say thisis one of the better jalapeno
beers I think that I've had,personally, because it's not
over the top.
They're not trying to burn mylips off my face, right, they're
just trying to give me a goodflavor, yep.
So I really appreciate that.
That central waters once thescale kind of tips where it's
(22:47):
super hot.
Then it's like do you reallywant to drink more of it, right?
Mike (22:50):
you know, because then you're like well, if I take
another drink it's not going tocool my mouth, this is going to
make it even hotter where thisdoesn't have that same.
Jim (22:56):
I mean, the flavor is just good all the time yep so kudos
to them.
I think I'm gonna.
I was following right in line.
I was gonna say 2.7 as wellokay oh that, that's a very yeah
it's definitely better than Ithought.
Mike (23:07):
Now.
You said you had some more infoon the guy on the can.
Jim (23:11):
Yeah, so what it says is the legend In 1878, cattle
kingpin, prince Olive and hisposse made their way from Texas
into the Sandhills.
The Olive gang ran folks offtheir farm far and wide Okay off
their farm far and wide.
Okay.
Finally, two brave, unfortunatesouls stood up to the outlaw
(23:32):
and were set ablaze in whatfolks now call Devil's Gap.
A short time later, the kingpincame up against a gun quicker
than his and died in a blaze aswell A blaze of gunfire.
Mike (23:43):
Oh, so I think that's where the guy so that's the guy
on the can is that legend?
Jim (23:47):
Yes, okay.
Mike (23:47):
Well, that's the guy on the can, is that legend?
Okay, well, that's cool.
I mean, there's a backstory,that's neat, right, a lot of
artwork.
You don't get that, you know.
Jim (23:53):
Right, and it's cool then that they can tie into their
brewery with you know, somelocal folklore from their area
Yep, and spread that throughoutthe country.
I mean that's cool.
Mike (24:01):
Yeah, that's neat.
I think that's cool, all right.
Jim (24:05):
So, while you get the next one ready, so the next oh, you
have questions.
I got a couple for you.
All righty, I know you like alot of trivia In the sequencing
of you know when states actuallycame into the union.
Mike (24:23):
What number is Nebraska?
I'm 27.
Jim (24:26):
So close, 37.
Oh.
Mike (24:29):
One number off.
One number off, just the bignumber.
Right Dang it, you're doingbetter than I thought I was like
wow, you're like, are youboning up on your questions?
No, no, I'm just getting luckyon some guesses.
That one wasn't very lucky,though.
That was too far off.
Jim (24:44):
Since we are talking about craft beer, how should you store
your craft beer?
Mike (24:48):
How should you store it?
Yes, well, I store mine in mybasement, where it's cooler, and
then when I get ready, then weput it in the fridge and not in
direct sunlight, right, sokeeping it out of direct
sunlight?
Yep, so that's one.
Yep, okay, did the cooler thing.
Not so much, didn't reallymatter.
Jim (25:07):
So the tie-in is room temperature.
Mike (25:09):
Okay, so yeah, it's.
Jim (25:11):
Yeah, so what's the last one?
Mike (25:14):
How do you have them now Sitting out?
Jim (25:16):
No, upright, oh, upright, oh okay.
They said keep them upright,okay, well, yeah, I guess that
makes Nothing tricky, just yeah,that's different so hopefully,
if you have a bunch of craftbeer out there and you don't
have it, a space in your fridgeand you got a place in your
basement yep, I've gotten themin boxes that are just standing
upright, and you know, in theboxes, and then I got them right
(25:37):
on there all right, so I'mdoing everything right.
Good, you're right on spot ongood.
Good, I'm glad to hear that.
Yeah, so what do we got next?
Mike (25:44):
well, the next one we have , j Jim, is a variant of the
last one that we just had.
So this is again by Kincader,and this is their Devil's Gap
Raspberry, raspberry, yep, 5%ABV and 7 IBUs.
Jim (26:00):
So lower IBUs Lower.
Mike (26:00):
IBUs, which the last one.
I didn't taste any IBUs anyway.
There was no hoppiness orbitterness On the can.
It has sweet and heat, ourbest-selling jalapeno as you
said with crushed raspberriesfor a subtle sweet and spicy
flavor, Wow.
So I wonder, do you think thisis going to be red, A reddish
tinge, or will it?
Jim (26:21):
be, I'm guessing.
Yes, that's my guess.
Mike (26:24):
Okay, I'm going to say no, but I'll probably be wrong.
So we'll see A light, red, alight yeah, it's not going to be
.
Jim (26:30):
It's not going to be like pour out ketchup.
Mike (26:33):
Not a little bit, I guess.
It's a little, maybe a littledarker than the first one.
Jim (26:38):
I think it's closer to you saying no than it is to me
saying I think so.
When you look at a distance, itdoes have a little different
color than the first one, butnot much, no, not a lot.
Mike (26:49):
Boy, you can smell raspberry.
Jim (26:51):
Wow, and the jalapeno.
Mike (26:56):
Both, which is Boy.
That's almost a confusing smell, isn't it?
Jim (26:58):
I don't think I've smelled anything like that.
Mike (26:59):
You can smell both of them Right and distinctly, very
distinctly.
Wow, well, here goes nothing.
Wow, that's different,different.
Neither of them areoverpowering.
Again, I think you get aboutthe same heat as the first one,
yep, and the raspberry you getkind of a faint raspberry flavor
.
It's not way too much.
No, I get the tartness of theraspberry.
Jim (27:19):
Yes, yes, on the finish.
Yep, that's different, it's notbad.
Mike (27:23):
No, I think either one of these I could definitely drink.
I guess I was maybe Not a sixpack.
Jim (27:29):
Oh, right, right, I was kind of maybe expecting a little
more sweetness.
Maybe I don't know, I mean,because I've had raspberries,
just the fruit itself.
Mike (27:36):
Right, and we've had a lot of raspberry beers and they're
usually very sweet Right.
Jim (27:41):
This is definitely not sweet, but it's not bad.
No, I mean, if somebody'sscared about drinking a beer
with a jalapeno, this wouldprobably be the next step in
that, because this is notover-the-top jalapeno.
The raspberry's really cut downon the—compared to that first
one.
Mike (27:55):
Right, yep, yeah, I agree.
Like I said, when I smelled it,the first thing I smelled was
the raspberry, yes, and Ithought, uh-oh, it's going to be
really fruity, yes, but it'snot.
Jim (28:05):
Definitely not bad, I guess .
For me it's just that tartness,right, just a little bit.
Maybe for me just a little bittoo much.
Not seeing as bad.
Just if they could have tonedthat a little down, just a crack
, I don't know, but I don't knowhow you turn the knob Right.
How do I turn?
Mike (28:19):
You put one less raspberry in or what you know Interesting
.
Jim (28:30):
I was worried about, about these two, because I thought
they were going to be burn yourguts out hot you know, and
they're not bad.
Mike (28:33):
So we've had three spicy ones now, yeah, and they're all
okay.
You know, I mean definitely not, we've had worse.
Jim (28:36):
So yes, I mean this.
It's not bad.
I mean I think I'm gonna go.
I do like the first one.
First, I'm gonna give this a2.6, okay what are you thinking?
Mike (28:45):
yeah, exact same.
I was gonna say, just a ticklower, that I do like the
raspberry, a little addition ofthe raspberry.
It does add that tartness.
Maybe they're on that line,because I think if they had put
a little bit more in then I'dhave been complaining they put
too much in.
Yes, you know, but it's veryinteresting.
It reminds me a little bit ofhaving like a jalapeno popper
(29:07):
with like that whatever bit ofhaving, uh, like a jalapeno
popper with like that, thatwhatever, like the sweet, oh,
whatever you know, you know thatsauce I'm talking about, um,
that jam like that.
Jim (29:16):
Well, you can use jam.
Mike (29:16):
Yeah, it reminds me of that, but like strawberry jam,
of course.
Right, but uh, they have.
There's some sauce that's outthere that's like like a almost
like a sweet sauce or whatever.
That's red, okay, and I thinkthat's strawberry and it kind of
, but it's kind of vaguelyreminds me of that combination a
little bit.
Jim (29:32):
Yeah, I mean it's definitely good.
I mean, yeah, kudos to them.
I think they got something goodgoing there yeah, I agree
because you don't find thosearound here and the fact that
that's their best.
Mike (29:40):
Now I understand, I guess, why it's their best seller.
You know, I I never would haveguessed, like I said earlier,
that a jalapeno ale would havebeen a brewery's top seller.
But those are good.
I can understand why.
Jim (29:52):
Yeah, I mean that's really good.
All right, we're getting downaround questions.
Mike (29:56):
How many beers do we get left?
We got two beers left, twobeers.
Jim (30:00):
All right, let's see here what kind of easy question I can
bring up for you, since yourglass here, if you hold it up so
that listeners can see it,there you go, it's empty.
Mike (30:08):
Oh yeah.
Jim (30:10):
What is the fear of having an empty glass called?
I know you've asked me thisbefore.
Mike (30:17):
It's a super long name, I believe, and I don't remember, I
made some goofy remark likethirstophobia or empty
glassophobia, something likethat.
Jim (30:26):
I don't remember the name of it, so you did get the phobia
right.
Oh yeah, yeah, yeah, so it'ssenosilicophobia.
Mike (30:34):
Just remember that now.
Oh yeah, yep, the fear ofhaving an empty glass.
An empty glass, that's aserious condition.
Jim (30:41):
Oh yeah.
I'm just saying If you noticethat our glasses are empty.
Mike (30:46):
And you look kind of fearful.
Jim (30:47):
Yeah, so what do we got?
What is next then?
Mike (30:49):
Well, the next one we have is actually 6%.
Uh-oh, we're stepping it up,yep, a little bit.
And this is by Zipline Brewing,and they're in Lincoln,
nebraska, as well.
Oh, we had.
That was the spicy pickle, wasthe same one, and this is their
Oatmeal Porter.
Jim (31:05):
Okay, what's the?
What's the?
Does it have a fancy name?
Mike (31:08):
Uh, nope, zipline Brewing and Oatmeal Porter.
So we don't have the we don'thave a fancy like devil's gap or
anything like that.
This is just straight beer,straight to the point, all right
.
And it says.
It says, uh, all the darkchocolate and coffee notes you
expect from a porter withlocally sourced rolled oats
delivering an uncommonly silksmooth finish.
So this should be.
(31:29):
It's been a while since we'vehad just an oatmeal.
I guess this is a porter, butyes, you know, an oatmeal porter
, even just an oatmeal stout,because we've, of course, it's
been our barrel aged, uh,marathon oh, look at that,
that's dark.
Jim (31:42):
I wonder if this is our only dark beer for this episode.
I would guess.
Mike (31:47):
Yeah, because the last one's an IPA, the last one's an
IPA, and if that one's dark,there may be an issue.
Jim (31:51):
Even the head on this is even kind of a dark brownish
that smells like a porter.
Yes, it does, for sure, that'sdefinitely a porter, definitely
a porter.
That's not bad, it's smooth.
Yeah, to me it kind of helps mythroat right now it gets rid of
, but that's not bad.
I mean, that's really good,that tastes just like a very
solid porter.
Mike (32:11):
I mean just, you know, being oatmeal sometimes I think
that does smooth stuff out alittle bit.
I like it.
I think this is a good exampleof an oatmeal porter.
Jim (32:20):
Yeah, it's not bitter.
You know, like some porters area little bit bitter with their
malts, this is really smooth.
I don't know if it's theoatmeal part of it, but it's
really helped it very good.
I like that they did a good jobon that.
Mike (32:34):
Yeah, that's, that's uh, maybe not the best quarter, but
it's up there.
Oh yeah, right, it's up thereyeah I'm not saying that it's
you know, oh my gosh, that's thebest porter I've ever had.
But it's the best porter we hadtoday.
Oh wait, that's the only partof it today.
But no, this is good.
I like it.
Jim (32:45):
I think they did a really good job, but again I don't
really know all the things thatare in it.
I couldn't find a lot.
Mike (32:50):
Right, yeah, that's the one thing I noticed too.
Jim (32:52):
All it is is chocolate coffee notes and rolled oats,
yeah.
Mike (32:56):
Is that all of it?
Or I mean, I definitely get the.
You can get that malty, the oattype flavor Coffee, I guess,
kind of Chocolate, kind of yeah.
Jim (33:07):
Very, very minor amounts.
Mike (33:08):
Yeah, yeah, like I said, I think it tastes.
This is a good example.
If you've never had a porter,try it.
Yeah, because I mean this isvery good flavor.
Jim (33:15):
It won't scare you away.
I mean, the finish is smooth,it doesn't linger, it doesn't
have a bad aftertaste.
Yep, you're exactly right.
I mean, you could definitelydrink a can of this, oh yeah.
Yeah, because it's only 6% aswell, so it shouldn't scare
anybody away.
Mike (33:30):
No, yeah, I like that.
I think that's a pretty goodbeer Score-wise.
I think I'm going to go.
I'll go a 2.8.
I'll do that, yeah, because Ithink so far this would be the
first one that I would say yeah,I'll have a couple of them that
we've had so far, because, likethe jalapeno ones, I think
after a full can of it I'dprobably get tired of the pepper
a little bit.
(33:51):
Right, but this one's good, Ilike it.
Jim (33:53):
And you got the exact score .
I was going to say a 2.8 aswell.
Same with you.
I like this one Just a touchbetter than the jalapeno ones,
yep, but it's a really goodrepresentation of a porter.
Mike (34:04):
I agree, I agree.
I think Zipline did a reallygood job, job.
So if you get a chance, you gotto try that one for sure.
Yeah, um, very smooth, I likeit.
So we got one beer left there,jim, you got it, I got one.
One more question question foryou.
Jim (34:16):
I think, okay, well, maybe if you get this one right,
there's two questions.
Okay, all right.
So which country in the worldproduces the largest quantity of
hops?
Mike (34:25):
which country?
Oh boy, um, I think I know.
Okay, it just popped in my headNew Zealand Close.
You were really close.
Jim (34:33):
It's not Australia, though.
Mike (34:34):
What is it?
Jim (34:34):
It's Germany.
Mike (34:36):
Oh man, I was way off.
So what was the second part of?
Jim (34:40):
that question, if I got it right.
Mike (34:42):
Wow, For whatever reason, I thought we had talked about
that one time and it was NewZealand, but I guess not but
guess not so.
Your second question is wheredid the term rule of thumb
originate?
Rule of thumb, yes, uh at.
In germany, at the hop farm,they had to measure the hop
plant.
If it's as big as your thumb,then you could pick it close.
Jim (35:04):
You're, you're getting, you're really close was I yeah,
so it's from brewers who wouldstick their thumb into the mix
to see when the temperature wasright to add yeast.
Mike (35:12):
I wasn't even close.
Jim (35:13):
Oh, I'm trying to make you feel good.
Well, thank you.
Mike (35:15):
I appreciate that, did that help, yeah, so they'd put
their thumb in when it wascooking.
Jim (35:20):
Right to see what the right temperature was.
Huh.
Interesting, I will guaranteemy brother's probably going.
How did you not?
Mike (35:34):
know that I don't know, see, no, but so next time you
have all this, now I'm wealth ofknowledge.
Yes, yes, all right, so we'reon to the last one.
All right, so we're on to thelast one.
And this one is from bottlerocket brewing in seward,
nebraska, and I don't know where.
Seward is Juicy Burst IPA andthis one is 6.5% ABV, 68 IBUs.
Jim (35:55):
That's possible, being bitter.
Mike (35:57):
Okay, let's see.
So, on the can, they've gotOkay, so they got some other
information.
A little bit of informationabout the brewery.
Oh, a little bit.
Come visit us in the Fourth ofJuly City.
Okay, bottle Rocket BrewingOkay, makes sense.
Yep, we are located in Seward,Nebraska, a town nationally
recognized for its 4th of Julycelebrations.
Oh, this hazy IPA is burstingwith juicy hop flavors and
(36:20):
aromas.
Hops added to the Whirlpool andFermenter produces an array of
citrusy flavors, including peach, melon, apricot, orange and
mango.
Wow, the combination of themalts with addition of oats also
adds a soft mouthfeel.
What scares me is when peoplelist all these different things.
(36:43):
A lot of times we don't pickany of them up.
Jim (36:45):
Right, and I will say on the website it's like all red,
white and blue Really yeah it'sall patriotic.
Okay, that's cool, I like that.
So I did not know all thebackground to that, though.
Oh, she's got some.
Mike (36:57):
She's a little foamy, I'm going to try and pour yours.
Did you shake it up?
I'm going to try and pour yoursa little better than I did mine
.
You didn't shake them, did you?
There's some head on it, thoughthere's some froth in there.
Yeah yeah, I got to see if Ican get some more beer in mine.
I can smell some hops.
Oh yeah, so 68.
But it's a juicy.
It shouldn't be real hop biteto it, right.
(37:21):
So well, if I can wade throughthe foam here, all right, it's
not bad.
Jim (37:28):
It's definitely not a bite to it.
68, in my opinion, is highRight.
Mike (37:31):
Oh yeah, what it tastes like.
I mean, I don't think, yeah, itdoesn't taste like it's that
high.
Jim (37:36):
If people read those numbers and try to hold the beer
to it, they're going to getscared and think, oh, this is
going to be bitter.
That's not bitter, no, I meanit's just like a juicy apiation.
Mike (37:46):
Oh yeah, yep, you're 100% right there.
I'm trying to pick up what werethe fruits.
I can taste citrus stuff, peach, melon, apricot, orange and
mango, but that's a lot of fruit, there's a lot of fruit, that's
a lot of fruit, and it's hardto.
Jim (38:01):
So are you saying that I could have this in the morning
for breakfast?
I think so and get all thefruit that you need for the day
Well, all the fruits you needfor the day.
Mike (38:07):
Well, you may need.
We'd have to see how much fruitis in there to see if it
reaches 100% of what you'resupposed to have.
You may have to have a coupleoh before work.
Jim (38:16):
You never know Before you go to work.
Mike (38:17):
Yeah, there you go.
You may have an early day,depending on where you're
working.
Jim (38:23):
But if you have a nap, you'll sleep good.
I mean, this is not bad, not,is not, not bad, not bad.
It's just like you said.
I don't pick up each of theindividual fruits.
No, I there's the citrus flavor, but I don't.
Mike (38:35):
I can't differentiate all the different fruits, you know.
When you said you can tastelike a lot of citrus or type, I
taste that, but, like you said,I can't pick out the individual
right, so it's but I mean it's,and as an ipa, I mean I mean
it's even hard.
Jim (38:47):
I mean the ipa part for me is the aroma.
Yep, other Other than that Idon't think it's.
That it's not bitter, it's nothoppy.
There's no grapefruit flavor,so I mean like a juicy IPA.
I think it falls right in linewith those Yep.
Mike (39:01):
Yep, I agree.
Score-wise I'm going to two anda half.
I think it's just kind ofaverage for a juicy IPA.
For a juicy IPA Right in themiddle, right in the middle,
yeah.
Jim (39:09):
Yeah, I think I was going to hit the same score, I think.
Unable to pick up each of thoseflavors, it's not bad.
I just can't tell you what eachflavor is.
Mike (39:17):
Yeah, and, like I said, you know, it just reminds me of
your normal juicy IPA where youdon't get that hot bite at all
and they're a little sweetertypically.
And this one, like I said, youcan tell there's some kind of
fruit in it, but I just can'tdistinguish them right.
None of them stand out, whichis probably good, you know.
But I'm sure some peopleprobably will taste them and be
(39:38):
like, hey, I can definitelytaste this or this or that.
I just think they all kind ofmeld together.
Jim (39:43):
Yeah, I mean it's not a bad flavor, it's just.
I think we always talk about doyou need to put all the fruit
in there?
Than if you can't pick out eachone, right, yep.
Mike (39:52):
I agree, Well cool.
Jim (39:53):
So Nebraska's not bad.
Mike (39:54):
No, yeah, I mean for the small sampling that we got and,
like I said, these weredefinitely all across the board.
And my wife actually went intoI think she said it was like a
Hy-Vee or something Okay A localgrocery store at the town that
she was in and this was all intheir build-your-own six-pack.
Oh nice, that's not bad.
Basically, she called and wasasking me have you ever had this
(40:15):
, have you had this?
And I'm like no, no.
And there was a few other onesthat she had picked up that
didn't sound kind of eh, some ofthese I thought like the
jalapeno well, got to try it.
And if you're want, you might aswell get the raspberry one you
know, Right, and she did say,yeah, she goes.
I looked and there's no barrelaged stuff or anything like that
there, at least in the buildyour own six pack, you know.
And I was like, okay, noproblem.
(40:36):
So these, like I said, werereally all different styles,
four different breweries, youknow.
But I think they did, theyshowed that they know what
they're doing, you know, andsome of them surprised me.
Surprised me, I mean, you know.
My number one, well, I guessboth of ours was the porter.
Yep, I thought that was verywell done.
I did really enjoy the, thejalapeno that surprised me, you
(40:57):
know.
And and the raspberry one.
They're neck and neck, right,you know.
I thought they did a reallygood job.
Uh, the other ones were all.
They're all very good.
I mean, none of them wereterrible by any means.
I would say, on these, anybody,anybody could try.
If you have never had a craftbeer before, you could have
tried any of these.
Yes, I believe so.
You know, so I think they showedthat there's breweries all
(41:19):
across the United States whichwe have known for a long time,
that they all know what they'redoing.
But, like I said, I do enjoytrying some of them from
different areas that we've neverhad a beer from before, just to
see you know, do they know whatthey're doing or not?
And yeah, all these places knowwhat they're doing.
Jim (41:32):
Yeah, I mean I 100% agree.
I mean this is a good crosssection of different breweries
from Nebraska, different cities,different breweries, different
styles.
So I mean we can definitely saythat we're not like honed in on
one, like barrel aged oranything like that.
So I think you know it's got tobe interesting too where you're
in the middle of the UnitedStates but you're getting a lot
of these fruits and vegetablesthat may not be from your state,
(41:55):
so you're getting some goodquality materials to make their
beer too.
Oh yeah, yeah.
So I mean that's kudos to them.
They're doing a good job.
All of them, I mean, like youmentioned, are really close
together, right?
I mean nothing is way reallygood or nothing's really bad.
Yep, they're all in the middleand I think which then, like you
, hit on just about any, whetheryou're a novice or an
(42:18):
experienced craft drinker youcould try any one of these and
not get scared away and notgoing away like, oh, I should
never try that.
These are all good.
Mike (42:27):
They're all solid examples .
Yes, yep, awesome, well, coolman, thanks for agreeing to take
this quote-unquote trip toNebraska with me.
Jim (42:35):
Yes, and it was a lot less driving time today, a lot
shorter than you thought.
Yeah, I thought we were goingto be in the car for a long time
.
Right, I'm going to try todrive back after having a
six-pack.
Mike (42:43):
Yeah, I like the way we did it, all right.
Jim (42:47):
Well, next time you can bring me along anytime.
Mike (42:49):
There you go, we will do that.
Awesome.
Well, hey, ladies and gentlemen, thanks for listening and
hopefully you'll get a chance totry any one of these breweries
from Nebraska, because they aredefinitely worth your time and,
like we always say, we hope yourcampfire is always warm and
your beers are always cold.
See ya, bye.
Thank you for listening to atnorthwoodsbeerguy.
At gmailcom, you can also findus on Facebook, twitter and
(43:21):
Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
friend request.
Until next week, I hope allyour campfires are warm and all
your beer is cold.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and once again I'm
joined by Jim.
Hey, buddy, how are you doing?
I'm doing good man, how are youdoing?
Jim (00:40):
Another wonderful day in paradise.
Mike (00:42):
There you go.
It'd be even more wonderful ifMother Nature would decide if
it's going to be winter orspring.
I know it's still winter, butthe temperatures have been all
over the board.
It seems like.
Jim (00:53):
Yeah, the temperature has been up and down.
You just don't know what'sgoing to be from day to day.
Mike (00:57):
No exactly, and it just makes it difficult because it
looks nice out and you want todo stuff outside, and then you
get outside and it's eitherreally cold wind or whatever.
Jim (01:06):
Or I think we recently had some rain.
Oh yeah, you don't get rain inthe wintertime usually.
Mike (01:10):
Usually not.
At least it didn't turn intoice, yes, but it's like you just
don't know.
Jim (01:15):
It's like you can't plan for anything.
Exactly you got to stay insideand drink craft beer.
Well, put it that way it's.
I'm glad it's doing what it'sdoing, then, and we're just the
guys to maybe help everybody outthere through this difficult
time exactly so this week, uh,we decided to visit nebraska.
Mike (01:36):
Where nebraska?
Visit nebraska so to speak.
Jim (01:39):
That's a long trip, so to speak, so okay, all right, what
do you mean?
Because suzy had brought backsix beers for us from nebraska
nice, all right so we're gonnacrack into those and this is so
are you saying we're gonna haveto get on a road trip to go to
nebraska?
Mike (01:52):
nope, we're gonna do it right from the comfort of the
studio here.
Perfect, I'm all for that.
Jim (01:57):
I was a little worried there when you said because
that's not, that's not, that'slike a day trip that's a longer
trip.
Mike (02:02):
yeah, so she was down there watching our daughter play
basketball and brought backsome beers for us.
So, have you had all these?
There's one brewery in herethat we've had one beer from
before, but I mean not these.
All these beers.
We've never had these, I'venever even heard of these beers
before.
All right, and the other fourwe've never had a beer from
(02:25):
those other four breweries Sweet.
There's three breweries, right?
Yeah, there's one, two, three.
We have four differentbreweries.
We've got two beers from twobreweries and then one apiece
from two others, and they're allacross the board.
So it's really just kind of.
Jim (02:39):
So the only theme is they're from Nebraska, they're
all from.
Mike (02:42):
Nebraska Well.
Jim (02:44):
I guess that's a good thing .
I think, isn't it.
Mike (02:47):
Well, I think so Again.
I kind of enjoy trying beersfrom other states or areas we've
never had from before, just tosee how they do stuff.
And some of these may not bethe greatest ones to try and
figure out how they do stuff,because some of them are a
little different style.
Jim (03:05):
So how many of these are?
We got some heavy-duty,barrel-aged ones right Right in
our wheelhouse.
Yeah sure, oh, that didn'tsound very confident it depends
on how high you're expecting.
Mike (03:17):
Oh, all right.
If you're thinking anywherefrom like 4% to 6%, 6.5% percent
, then yep, right in yourwheelhouse okay, well, so what
we're looking for in these isprobably more flavor, it's more
flavor is what I'm thinkingthat's a good way to put it.
I think this is going to be,even though we still look for
flavor.
On the barrel aged beers, theseones are not barrel aged.
All right, and it's going to beinteresting.
(03:39):
Uh, that's all I can tell youall right.
Jim (03:42):
Well, should we try one?
Mike (03:43):
Yeah Well, do we want to go?
Should we go on ABV order?
Abv order, we could do that, Iguess, and then that kind of
gets rid of one of them I'm alittle concerned about right off
the bat.
Jim (03:54):
Oh, and you know what the good thing is too.
Mike (03:56):
What's that?
Did you hear that you foundquestions on these places?
Yes, I did.
Jim (04:01):
I found all kinds of stuff that's going to keep you
edumacated.
Mike (04:08):
I've got to try and tell you what we're going to use
later in the week.
I think or something, maybe Idon't know.
Jim (04:12):
Alright, so what do you got for first?
Mike (04:14):
The first one that we have is by Zipline Brewing Company.
I'm going to look on the canhere to see if it says where
Lincoln, Nebraska.
So when I looked, it actually.
Jim (04:24):
I think on the website it had four different locations.
Oh, okay, but it didn't havelike this is our main place.
Mike (04:30):
Sure.
Jim (04:30):
So I didn't put it down because I wasn't sure.
But I'm like well, it'sNebraska, but there's four
different spots.
So I guess on this can I'm surethey put on the can where they
bought it.
Mike (04:40):
Right.
So I'm just going to sayLincoln, perfect, we're going to
go with that.
This is their Spicy Pickle.
That would be Spicy Pickle,yeah.
When Susie had asked me if I'dever had it, I said no, let's
try it.
It sounds interesting becausewe've had other pickle beers.
We've had a Spicy Pickle beerbefore, yes, and that one is
pretty spicy, the one fromDistal.
Jim (05:00):
So just FYI, when I looked on untapped, every picture of
this was in a Bloody Mary.
Mike (05:07):
Okay, because we've talked about that before.
Where all these pickle beers?
I think you have to have themwith a Bloody Mary.
Unfortunately, we don't have aBloody Mary with us, so we're
just going to Right.
Jim (05:16):
So I didn't see any pictures of just a glass of beer
, Right.
So I guess we need to strapinto this one, because this Well
, here we go, all right.
And I think the only thing Icould find is this one sentence
that said a delightfulcombination of dill and
tantalizing heat for a flavorexplosion.
Mike (05:39):
So I think you said 4% ABV , so it's not high, but but it
didn't say on the website whatkind of pepper or anything right
, nothing, just that one littlesentence.
That's all it says on the cantoo.
So I was just looking at thatVery light colored, kind of like
a pilsner color, I can smell itfrom here.
Jim (05:57):
You can smell the pickle, I can smell it from here.
You can smell the pickle and itis very, very light in color.
Mike (06:02):
Yeah, like I said, like a pilsner, yeah, I mean that's
kind of a light, light,see-through color Bubbly, I
think I've actually seen urinethat's darker than this.
Jim (06:09):
Mm-hmm, oh boy, that's got an aroma.
That's not too bad.
Mike (06:14):
I mean it's, that's weird.
The pickle is there.
Jim (06:29):
I mean, you can taste the dill pickle must be.
You definitely get a saltinessfrom it but I think the aroma is
a little bit more scary thanthe bite.
Yeah, flavor I mean I will.
Mike (06:39):
I'm trying to think of what.
When you you drink because it'sfairly fair amount of
carbonation, and when you drinkit, when it kind of foams, you
get kind of a boy.
I don't even know how youdescribe the flavor.
It's a different, I hate to sayit.
It almost tastes likeAlka-Seltzer when you drink that
and it's that really foamycarbonated stuff and I don't
(06:59):
know.
It's not bad.
I wouldn't buy a six-pack anddrink a whole six-pack of it by
any means.
Now, maybe in a Bloody Marywould be all right.
Jim (07:08):
Right, I mean the way that they lead us to believe by their
marketing I was expectingjalapenos and like fire and
lightning coming out of it, andit is not that at all.
I mean because I don't reallylike the spicy pickle stuff.
I mean I don't even like thepickle beers Yep, like the spicy
pickle stuff.
I mean I don't even like thepickle beers yep.
And this is the aroma isprobably the most pickles.
(07:28):
Yeah, I've had out of a picklebeer, but the flavor is not over
the top.
Mike (07:31):
So no, and like you, shouldn't be scared of this one
no, like you said, I wasexpecting it to be hotter pepper
wise.
Yes, you know, because, likethat, the one we had, that other
spicy pickle we had was bydistal and that one was spicy,
yes, yes, you know, and it waslike wow, and this is not
anything like that.
So what are you thinking?
Um, you know, again, it's it's.
You can't rate a pickle beerreal high, you know, um, I'm
(07:54):
gonna say I'm gonna go at 2.3, Idon't think it's bad.
Uh, I think the pickle, picklewise, it's not over the top like
some of them we've had, right,and then the pepper is not over
the top.
But I again, I just, I couldn'tjust sit and just drink a
pickle beer.
Oh, you know, I mean, yes, in abloody mary this would probably
be fairly decent, but I thinkyou almost want something a
little spicier at least I do ina bloody mary, you know to kind
(08:17):
of give you a little more ofthat, that heat.
Jim (08:19):
But uh, yeah, I like it, it's not bad and to echo I mean,
I feel the same way, like rightnow, what I'm feeling a little
bit and I think it might be thepepper, like you said in the
back of my throat, just a littlebit of a burn.
Nothing that's bad, nothingthat's going to make me go for a
glass of water, but that'sprobably the only thing that I
have for a finish is that littlebit of burn?
(08:40):
Yeah, which bit of burn?
Yeah, which it's?
That's not bad, that's thatreally shouldn't scare you.
Mike (08:47):
Uh, I was gonna go at 2.2.
Jim (08:48):
Okay, so we're in the neighborhood right, just a
little bit lower.
Um, nothing like I mean it's.
Mike (08:51):
The aroma is really that deceiving yes, it smells, very
strong pickle smell yes but theflavor itself isn't that over
the top, right, you know.
So yeah, it's definitelyinteresting.
Like I said, we've had worse,for sure we've had better, but
it's not bad for a pickle beer.
Jim (09:07):
So I do have a couple questions for you.
Are you ready?
Sure, did that, whet yourwhistle to get you.
Mike (09:12):
Got my thinking gears going possibly.
Jim (09:14):
All right.
Well, so since we're, some ofthese questions are maybe more
geared towards, like the stateitself.
Okay, Because when I had thecrack research team looking for
info, it looked like their craftbeer is made pretty much the
same way as every other state.
Sure, nothing unique aboutNebraska.
So, with that said, what is thecapital of Nebraska?
Mike (09:36):
Lincoln isn't it.
Jim (09:37):
All right.
Is that the largest city inNebraska?
Mike (09:40):
Hmm, that would be a twist there, because one of two
things is going to happen.
I'm either going to overthinkit or it's not.
So I'm going to say no, it'snot.
And what is the largest city inNebraska?
Man, I am drawing a blank, andonce I tell you, you'll be like
oh, oh yeah, I know I'm going tobe kicking my I don't know what
(10:00):
is it.
Jim (10:01):
Omaha.
Oh man, See, these are hardquestions.
Mike (10:04):
No, I should have had that .
Jim (10:06):
Right, so that was an easy one yeah Minus 500.
Yeah minus 500.
Mike (10:11):
Somebody got it right out of head zero.
Jim (10:13):
Right right Dang it, omaha, I should have known that, so
here's another one, because Iknow that you are very
interested in politics.
Okay one, because I know thatyou are very interested in
politics.
Okay, so, but I'm gonna try tokeep this like a generic
politics question.
Okay, so did you know let's seeif I can phrase this as a
question that nebraska is theonly state that does?
Mike (10:35):
this for their uh, their elections.
I think I know what you'retalking about.
What's, what's that called?
I don't know the name of it,but it's where they can have, uh
, you can win like I don't wantto say a district, or uh,
because you can, they.
Usually it'll be like nebraskaone, nebraska two you know where
both candidates could actuallyend up.
Jim (10:53):
You're actually answering.
The second question was dealingwith the electoral college oh
so the electoral college is nota winner take all right it's
based on districts okay, so, butyou want to know just the
election itself.
Right, the political partystuff.
So it's called unicameral, ohOkay, which means you don't have
to be affiliated with anypolitical party to get elected.
(11:16):
Okay, and it's the only statein the nation that does that.
Mike (11:19):
Really, I did not know that.
I did not know that either.
I was thinking you were talkingabout, like, the electoral
college.
Jim (11:24):
Right.
So that was another thing too,that they're the only state that
does not assign all their votesas a state.
Yep.
Mike (11:30):
It's not a winner.
Take all situation, and it'salways been, it's been that way
for a while, and it's alwaysweird because it's like, oh,
this person could win this, thisone, or then the other person
wins the other one, right, Imean?
And or they could, you could.
You've seen it where they'veone person, one of both, but you
know it's, it is different tosee that, so that's, that's
pretty wild right, so let's,let's we have another beard.
(11:50):
I'll save some other goodquestions, right yeah, I want to
get uh, maybe get that pickleout of my mouth.
So the next one we've got hereis a 4.7 percent abv, 20 ibus,
and this is Brunette Nut Brownand this is by Nebraska Brewing
Company out of La Vista,nebraska.
(12:11):
I do not know where La Vista?
Jim (12:12):
is?
I do not know that either.
Mike (12:14):
Oh, yeah, okay.
So on the can, it has ourversion of the classic
English-style brown ale.
Exudes rich aromatics from thebeautifully blended malts and
brings to mind nut-like andtoasted bread aspects in this
excellent seasonal ale.
Embrace the flavor.
Jim (12:30):
Yeah, and the only other thing I could find is that
coffee, toffee, caramel tend tocome to mind when this excellent
Saison ale.
You mean Session ale?
Oh, it's not a.
Mike (12:39):
Saison no, Saison is a different type.
This Session means it's lowerABV.
Jim (12:44):
Oh, for this Session.
Let's keep it low then.
Mike (12:47):
It looks like a nut brown.
You know kind of that tannishcolor.
It's definitely got a littlemore color.
Jim (12:53):
A little more color than for sure, the pickle one.
Mike (12:56):
The can, of course, has a lovely brunette and like a
little kind of some kind ofdress on there and it's all in a
brownish.
Yeah, like a tan, light tanColor scheme.
I guess you could say that,yeah, dark cream maybe.
I don't know the smell isn'ttoo bad.
Jim (13:14):
It's not too bad.
No, it's not going to scare youaway.
Mike (13:16):
No, and I know we've talked about it in the past
before where a lot of brown alesdon't have a whole lot of
flavor, you know, I mean not alot that stands out and this.
I think this is kind of thereas well, but you do get a little
bit of that kind of a nuttytype flavor, more kind of a
roasted malt.
Jim (13:32):
You know it's really.
I mean, especially when theysaid there's going to be coffee,
toffee and caramel.
Mike (13:37):
Yeah, I'm not getting that .
Jim (13:39):
I'm not getting that.
And then what?
What do they use?
Brown Brown, nothing.
Mike (13:44):
That narrows it down a little bit.
They're kind of I'm not goingto say it's nondescript, but
it's like a tick abovenondescript.
Jim (13:51):
Could you drink this?
If this was ice cold on a hotday, you probably could.
Mike (13:54):
Probably could Drink a can , but I don't know if you can do
more than one.
No, you'd want it to be icecold as well, you know.
Jim (14:08):
And this is low abv 4.7.
I mean 20 abus.
I think that's like 20 timestoo high.
Yeah, yeah, there's not.
I don't have any hop bitterness, I mean it's, it's not bad, but
it's just there's not muchflavor there right, correct.
Mike (14:15):
I agree with you very faint.
Like I said, it's I.
I hate, I always hate to saysomething's really nondescript
but it's.
And this isn't nondescript but,like I said, it's just one step
yeah but one hair above.
Jim (14:26):
Yeah.
Mike (14:30):
Because it's just not and it's and I don't think it's this
in this one in particularbecause, like I said, a lot of
the brown ales are like that,right, unless you put something
else in it.
But yeah, I could drink a canof it more so than I could that.
Jim (14:40):
But I think for me, unfortunately, I'm actually
going to rate this a little bithigher, or maybe a little bit
lower, because the first one didhave flavor.
Mike (14:47):
Oh sure.
Jim (14:47):
Yeah, this one.
You've got to really search toget some flavor Right.
I'm actually going to go onetick below the spicy.
Mike (14:53):
I'm going to go a 2.1 on this one 2.1.
Okay, yeah, I agree, I think wepretty much an easy drinking
one.
Yes, but you're going to belike, once you get done, I think
you'd be like okay, what was itI was supposed to taste?
Yeah, you know.
Jim (15:11):
What am I missing?
What did I forget?
Mike (15:12):
Yeah, I agree.
So I think that one is whereit's at, yeah.
Jim (15:17):
So oh boy I out in the interwebs if there's anybody
that's collating a lot ofinformation.
So when a brewery makes acomment, we're the first to do
this.
How, I don't know if I couldconfirm it.
I don't know if you can confirmit yeah right.
You know.
So one of the things I found,I'm sure we could be corrected,
(15:40):
but the place that we just hadNebraska Brewing.
Mike (15:43):
Nebraska Brewing Company.
Jim (15:44):
They said and this is their , their, uh comments that
they're the first brewery in theunited states to barrel age, a
craft beer, in a wine barrel.
Okay, huh, I don't.
Yeah, I could be, it could be,yeah, but I I don't even know if
they could, nobody, couldanybody discount?
Mike (16:02):
right, right.
Yeah, that's a good question,because who knows?
I mean, I think it'd be easierto say we're the first in
nebraska, right?
Or the first in our town, right?
You know, then you can claim it, but right.
But to say the first anywhere,that's, that's a bold statement
and it's in the middle of theunited states where there's not
a lot of wine country.
Yeah, right, I would havethought maybe something out west
(16:23):
or whatever.
Jim (16:24):
Huh so I'm not even gonna ask, make that a question frank,
because I I can't confirm that.
Right it seemed like wellinteresting?
Mike (16:32):
Yeah, if they are, that's an interesting factoid.
Jim (16:35):
Right, maybe they would send us something and let us
know, because we didn't findthat bear.
Mike (16:39):
Right, yeah, we did not find that one.
Jim (16:42):
The wine cask one, so that would have been actually good.
Mike (16:44):
Yeah, so I agree.
Makes it good.
Yeah, so I agree.
Jim (16:46):
Speaking of.
I think we may have asked thisquestion before.
Okay, but while you get thenext one ready, do you know what
is the thirstiest country inthe world?
Mike (16:55):
I'm just going to go out on a limb and say Germany so
close.
Jim (16:59):
You were so close.
What was it?
The Czech Republic?
Ah, the other style that weRight.
So the key part to the way Iphrased it was China drinks more
craft beer because they have alarger population, right, yep.
But the Czech Republic based on.
Mike (17:14):
So, like per capita, you're talking, yes, okay.
They average 418 12-ouncebottles per person per year.
418?
Yes, well, those are justamateurs.
See, I did ask you the questionabout how many.
Jim (17:29):
Yeah, well, those are just amateurs, see, I did ask you the
question about how many.
Yeah, see, that would have beenWow, that's pretty impressive.
So here's see if you get thisone right.
All right, how many consecutiveyears have they been number one
, probably a lot yes it is.
Mike (17:42):
But how do we say?
I'm going to say 25 years, 26.
Jim (17:48):
That was oh 26.
Oh, that was 100%.
Guess you were close.
Mike (17:53):
Wow, 26 straight years.
They're the drink in thiscountry, huh.
Jim (17:56):
Right Per capita.
So Czech Republic is abirthplace of Pilsner Yep, but
also there beer costs less thanbottled water.
Mike (18:05):
Really.
So that's what I mean.
Well, now it makes sense, yes,see.
Jim (18:09):
I didn't know if you knew those little pieces of infrasol
no that is cool Again educatewhile we entertain.
I mean, we're trying, we'retrying, we might be the best at
it, but Cheaper beer is cheaperthan bottled water.
That is amazing.
Well, hey man, yes, so what isnext on tap?
Mike (18:29):
Well, the next one is by a brewery that we have had one
beer from before.
Okay, one beer, one beer.
Jim (18:36):
And this is Kincaid.
Do you remember how that onetasted?
You can either confirm or deny.
Mike (18:40):
I can neither confirm or deny, because I can't remember
for sure.
Jim (18:42):
It was around Christmas time, I remember it was one of
the Christmas beers, so did itreally stick out in your mind?
Mike (18:47):
What stood out in my mind was at first I thought the name
of this brewery was Kinkrator.
Oh, but it's Kinkater.
Jim (18:54):
Oh, there you go.
So I do apologize.
A little high-end words there.
Yeah, okay, the way it waswritten, I was like, oh, that's
kind of weird Nice.
Mike (19:03):
So what do we?
Got Devil's Gap, jalapeno Ale,nice, okay, and this is a 5% ABV
and 10 IBUs.
Okay, now I don't know if onthe can, if it says where
they're out of.
Jim (19:18):
I think this is another one where it had multiple locations
.
Mike (19:20):
Oh, okay.
Jim (19:21):
It didn't have.
Definitely in the state ofNebraska, just not sure which
brewery was making it Okay.
Mike (19:26):
Now I will say the artwork is pretty cool.
Yes, it sure.
Which brewery was making it?
Okay, now I will say theartwork is pretty cool.
It's like a cowboy looking guywith a surest badge on, but of
course the guy's a skeleton, yes, uh, and fire and such around
it.
So this should be aninteresting.
Uh, were you able to dig upsome?
Jim (19:40):
so I got a little bit on this.
Okay, why don't?
Mike (19:42):
you read that all right.
Jim (19:43):
So one of the things I did find was apparently for the
kinkader brewery.
This is like their number oneseller.
Mike (19:50):
Really that is kind of wild.
Who would have thought that apepper beer would be somebody's
number one?
Jim (19:56):
Right, so they've had a couple of different variants of
this.
Yep.
So it says.
Our best-selling Jalapeno Alegives you an intense jalapeno
flavor with a slightly heatedfinish and aroma.
The perfection in this beerwill please both heat seekers
and flavor chasers.
It's the beer that truly hassomething for everyone to enjoy.
(20:18):
So then, once we take a drink,the next part is actually about
the guy in the can.
Mike (20:22):
Oh yeah, now I can smell the jalapeno for sure.
You get a strong jalapeno aroma.
Yes, right from the get-go.
Jim (20:29):
you get it without even taking a little sip, that's not
bad.
I mean, the flavor is thejalapeno.
This kind of fills your mouthwith the jalapeno flavor, that
flavor, but the heat.
Mike (20:39):
When they talked about the heat, I was expecting more.
Right, this has really goodpepper flavor.
Jim (20:44):
Yes, I mean, I think it almost tastes just like if
you're like if you're cutting uppeppers that you're going to
put in a meal.
That's kind of what the aromasmells like like a fresh pepper,
yeah, yeah, but not over thetop power or intensity.
Mike (21:01):
Now remember the Central Waters, one we had.
Jim (21:03):
That was habanero yeah.
Mike (21:05):
But still that was hot.
This one reminds me one ofSusie's nephews.
He had brought back a beer fromI think it was the Dells area.
Nah, he may have got it in theDells, it was from Wisconsin but
it was a pepper like a jalapenoale, and it reminds me of this,
where it was a really goodflavor of the pepper and not a
(21:25):
whole lot of heat, so that waspretty impressive.
And flavor of the pepper andnot a whole lot of heat, so that
was.
That was pretty impressive.
Jim (21:35):
And this is.
This is not bad, and I mean thefinish.
Mike (21:35):
There is a little bit of heat on the finish a little bit
not terrible, not bad, I mean itand it quickly goes away.
A little bit more than thespicy pickle, right, but not not
bad.
It lingers just briefly andthen it's gone yeah, this is
definitely not bad this isbetter than I was.
I thought I was expecting it tobe.
I thought.
Jim (21:49):
I might have to get an ice cream to sit on or something,
right, but this is not bad atall.
No, I think it's pretty decent.
I mean, you shouldn't be scaredaway by the way that it's
labeled Devil's Gap.
Mike (22:00):
Yeah, jalapeno, ale Well, and like you said, what you read
, it was like oh, it's HeatSeekers.
I thought uh-oh, but this isgood, I like it.
So what are you thinking of thescore?
I think I'm going to go like a2.7.
Jim (22:12):
Wow, because I think You're going to jump right up there.
Mike (22:14):
Yeah, I think I like this because I like the flavor of the
pepper.
You do have a little bit ofburn, but it's not.
Jim (22:25):
You can stand it you know what, but the flavor's the right
way and the flavor is reallygood, so, yeah, I like it.
Yeah, I would have to say thisis one of the better jalapeno
beers I think that I've had,personally, because it's not
over the top.
They're not trying to burn mylips off my face, right, they're
just trying to give me a goodflavor, yep.
So I really appreciate that.
That central waters once thescale kind of tips where it's
(22:47):
super hot.
Then it's like do you reallywant to drink more of it, right?
Mike (22:50):
you know, because then you're like well, if I take
another drink it's not going tocool my mouth, this is going to
make it even hotter where thisdoesn't have that same.
Jim (22:56):
I mean, the flavor is just good all the time yep so kudos
to them.
I think I'm gonna.
I was following right in line.
I was gonna say 2.7 as wellokay oh that, that's a very yeah
it's definitely better than Ithought.
Mike (23:07):
Now.
You said you had some more infoon the guy on the can.
Jim (23:11):
Yeah, so what it says is the legend In 1878, cattle
kingpin, prince Olive and hisposse made their way from Texas
into the Sandhills.
The Olive gang ran folks offtheir farm far and wide Okay off
their farm far and wide.
Okay.
Finally, two brave, unfortunatesouls stood up to the outlaw
(23:32):
and were set ablaze in whatfolks now call Devil's Gap.
A short time later, the kingpincame up against a gun quicker
than his and died in a blaze aswell A blaze of gunfire.
Mike (23:43):
Oh, so I think that's where the guy so that's the guy
on the can is that legend?
Jim (23:47):
Yes, okay.
Mike (23:47):
Well, that's the guy on the can, is that legend?
Okay, well, that's cool.
I mean, there's a backstory,that's neat, right, a lot of
artwork.
You don't get that, you know.
Jim (23:53):
Right, and it's cool then that they can tie into their
brewery with you know, somelocal folklore from their area
Yep, and spread that throughoutthe country.
I mean that's cool.
Mike (24:01):
Yeah, that's neat.
I think that's cool, all right.
Jim (24:05):
So, while you get the next one ready, so the next oh, you
have questions.
I got a couple for you.
All righty, I know you like alot of trivia In the sequencing
of you know when states actuallycame into the union.
Mike (24:23):
What number is Nebraska?
I'm 27.
Jim (24:26):
So close, 37.
Oh.
Mike (24:29):
One number off.
One number off, just the bignumber.
Right Dang it, you're doingbetter than I thought I was like
wow, you're like, are youboning up on your questions?
No, no, I'm just getting luckyon some guesses.
That one wasn't very lucky,though.
That was too far off.
Jim (24:44):
Since we are talking about craft beer, how should you store
your craft beer?
Mike (24:48):
How should you store it?
Yes, well, I store mine in mybasement, where it's cooler, and
then when I get ready, then weput it in the fridge and not in
direct sunlight, right, sokeeping it out of direct
sunlight?
Yep, so that's one.
Yep, okay, did the cooler thing.
Not so much, didn't reallymatter.
Jim (25:07):
So the tie-in is room temperature.
Mike (25:09):
Okay, so yeah, it's.
Jim (25:11):
Yeah, so what's the last one?
Mike (25:14):
How do you have them now Sitting out?
Jim (25:16):
No, upright, oh, upright, oh okay.
They said keep them upright,okay, well, yeah, I guess that
makes Nothing tricky, just yeah,that's different so hopefully,
if you have a bunch of craftbeer out there and you don't
have it, a space in your fridgeand you got a place in your
basement yep, I've gotten themin boxes that are just standing
upright, and you know, in theboxes, and then I got them right
(25:37):
on there all right, so I'mdoing everything right.
Good, you're right on spot ongood.
Good, I'm glad to hear that.
Yeah, so what do we got next?
Mike (25:44):
well, the next one we have , j Jim, is a variant of the
last one that we just had.
So this is again by Kincader,and this is their Devil's Gap
Raspberry, raspberry, yep, 5%ABV and 7 IBUs.
Jim (26:00):
So lower IBUs Lower.
Mike (26:00):
IBUs, which the last one.
I didn't taste any IBUs anyway.
There was no hoppiness orbitterness On the can.
It has sweet and heat, ourbest-selling jalapeno as you
said with crushed raspberriesfor a subtle sweet and spicy
flavor, Wow.
So I wonder, do you think thisis going to be red, A reddish
tinge, or will it?
Jim (26:21):
be, I'm guessing.
Yes, that's my guess.
Mike (26:24):
Okay, I'm going to say no, but I'll probably be wrong.
So we'll see A light, red, alight yeah, it's not going to be
.
Jim (26:30):
It's not going to be like pour out ketchup.
Mike (26:33):
Not a little bit, I guess.
It's a little, maybe a littledarker than the first one.
Jim (26:38):
I think it's closer to you saying no than it is to me
saying I think so.
When you look at a distance, itdoes have a little different
color than the first one, butnot much, no, not a lot.
Mike (26:49):
Boy, you can smell raspberry.
Jim (26:51):
Wow, and the jalapeno.
Mike (26:56):
Both, which is Boy.
That's almost a confusing smell, isn't it?
Jim (26:58):
I don't think I've smelled anything like that.
Mike (26:59):
You can smell both of them Right and distinctly, very
distinctly.
Wow, well, here goes nothing.
Wow, that's different,different.
Neither of them areoverpowering.
Again, I think you get aboutthe same heat as the first one,
yep, and the raspberry you getkind of a faint raspberry flavor
.
It's not way too much.
No, I get the tartness of theraspberry.
Jim (27:19):
Yes, yes, on the finish.
Yep, that's different, it's notbad.
Mike (27:23):
No, I think either one of these I could definitely drink.
I guess I was maybe Not a sixpack.
Jim (27:29):
Oh, right, right, I was kind of maybe expecting a little
more sweetness.
Maybe I don't know, I mean,because I've had raspberries,
just the fruit itself.
Mike (27:36):
Right, and we've had a lot of raspberry beers and they're
usually very sweet Right.
Jim (27:41):
This is definitely not sweet, but it's not bad.
No, I mean, if somebody'sscared about drinking a beer
with a jalapeno, this wouldprobably be the next step in
that, because this is notover-the-top jalapeno.
The raspberry's really cut downon the—compared to that first
one.
Mike (27:55):
Right, yep, yeah, I agree.
Like I said, when I smelled it,the first thing I smelled was
the raspberry, yes, and Ithought, uh-oh, it's going to be
really fruity, yes, but it'snot.
Jim (28:05):
Definitely not bad, I guess .
For me it's just that tartness,right, just a little bit.
Maybe for me just a little bittoo much.
Not seeing as bad.
Just if they could have tonedthat a little down, just a crack
, I don't know, but I don't knowhow you turn the knob Right.
How do I turn?
Mike (28:19):
You put one less raspberry in or what you know Interesting
.
Jim (28:30):
I was worried about, about these two, because I thought
they were going to be burn yourguts out hot you know, and
they're not bad.
Mike (28:33):
So we've had three spicy ones now, yeah, and they're all
okay.
You know, I mean definitely not, we've had worse.
Jim (28:36):
So yes, I mean this.
It's not bad.
I mean I think I'm gonna go.
I do like the first one.
First, I'm gonna give this a2.6, okay what are you thinking?
Mike (28:45):
yeah, exact same.
I was gonna say, just a ticklower, that I do like the
raspberry, a little addition ofthe raspberry.
It does add that tartness.
Maybe they're on that line,because I think if they had put
a little bit more in then I'dhave been complaining they put
too much in.
Yes, you know, but it's veryinteresting.
It reminds me a little bit ofhaving like a jalapeno popper
(29:07):
with like that whatever bit ofhaving, uh, like a jalapeno
popper with like that, thatwhatever, like the sweet, oh,
whatever you know, you know thatsauce I'm talking about, um,
that jam like that.
Jim (29:16):
Well, you can use jam.
Mike (29:16):
Yeah, it reminds me of that, but like strawberry jam,
of course.
Right, but uh, they have.
There's some sauce that's outthere that's like like a almost
like a sweet sauce or whatever.
That's red, okay, and I thinkthat's strawberry and it kind of
, but it's kind of vaguelyreminds me of that combination a
little bit.
Jim (29:32):
Yeah, I mean it's definitely good.
I mean, yeah, kudos to them.
I think they got something goodgoing there yeah, I agree
because you don't find thosearound here and the fact that
that's their best.
Mike (29:40):
Now I understand, I guess, why it's their best seller.
You know, I I never would haveguessed, like I said earlier,
that a jalapeno ale would havebeen a brewery's top seller.
But those are good.
I can understand why.
Jim (29:52):
Yeah, I mean that's really good.
All right, we're getting downaround questions.
Mike (29:56):
How many beers do we get left?
We got two beers left, twobeers.
Jim (30:00):
All right, let's see here what kind of easy question I can
bring up for you, since yourglass here, if you hold it up so
that listeners can see it,there you go, it's empty.
Mike (30:08):
Oh yeah.
Jim (30:10):
What is the fear of having an empty glass called?
I know you've asked me thisbefore.
Mike (30:17):
It's a super long name, I believe, and I don't remember, I
made some goofy remark likethirstophobia or empty
glassophobia, something likethat.
Jim (30:26):
I don't remember the name of it, so you did get the phobia
right.
Oh yeah, yeah, yeah, so it'ssenosilicophobia.
Mike (30:34):
Just remember that now.
Oh yeah, yep, the fear ofhaving an empty glass.
An empty glass, that's aserious condition.
Jim (30:41):
Oh yeah.
I'm just saying If you noticethat our glasses are empty.
Mike (30:46):
And you look kind of fearful.
Jim (30:47):
Yeah, so what do we got?
What is next then?
Mike (30:49):
Well, the next one we have is actually 6%.
Uh-oh, we're stepping it up,yep, a little bit.
And this is by Zipline Brewing,and they're in Lincoln,
nebraska, as well.
Oh, we had.
That was the spicy pickle, wasthe same one, and this is their
Oatmeal Porter.
Jim (31:05):
Okay, what's the?
What's the?
Does it have a fancy name?
Mike (31:08):
Uh, nope, zipline Brewing and Oatmeal Porter.
So we don't have the we don'thave a fancy like devil's gap or
anything like that.
This is just straight beer,straight to the point, all right
.
And it says.
It says, uh, all the darkchocolate and coffee notes you
expect from a porter withlocally sourced rolled oats
delivering an uncommonly silksmooth finish.
So this should be.
(31:29):
It's been a while since we'vehad just an oatmeal.
I guess this is a porter, butyes, you know, an oatmeal porter
, even just an oatmeal stout,because we've, of course, it's
been our barrel aged, uh,marathon oh, look at that,
that's dark.
Jim (31:42):
I wonder if this is our only dark beer for this episode.
I would guess.
Mike (31:47):
Yeah, because the last one's an IPA, the last one's an
IPA, and if that one's dark,there may be an issue.
Jim (31:51):
Even the head on this is even kind of a dark brownish
that smells like a porter.
Yes, it does, for sure, that'sdefinitely a porter, definitely
a porter.
That's not bad, it's smooth.
Yeah, to me it kind of helps mythroat right now it gets rid of
, but that's not bad.
I mean, that's really good,that tastes just like a very
solid porter.
Mike (32:11):
I mean just, you know, being oatmeal sometimes I think
that does smooth stuff out alittle bit.
I like it.
I think this is a good exampleof an oatmeal porter.
Jim (32:20):
Yeah, it's not bitter.
You know, like some porters area little bit bitter with their
malts, this is really smooth.
I don't know if it's theoatmeal part of it, but it's
really helped it very good.
I like that they did a good jobon that.
Mike (32:34):
Yeah, that's, that's uh, maybe not the best quarter, but
it's up there.
Oh yeah, right, it's up thereyeah I'm not saying that it's
you know, oh my gosh, that's thebest porter I've ever had.
But it's the best porter we hadtoday.
Oh wait, that's the only partof it today.
But no, this is good.
I like it.
Jim (32:45):
I think they did a really good job, but again I don't
really know all the things thatare in it.
I couldn't find a lot.
Mike (32:50):
Right, yeah, that's the one thing I noticed too.
Jim (32:52):
All it is is chocolate coffee notes and rolled oats,
yeah.
Mike (32:56):
Is that all of it?
Or I mean, I definitely get the.
You can get that malty, the oattype flavor Coffee, I guess,
kind of Chocolate, kind of yeah.
Jim (33:07):
Very, very minor amounts.
Mike (33:08):
Yeah, yeah, like I said, I think it tastes.
This is a good example.
If you've never had a porter,try it.
Yeah, because I mean this isvery good flavor.
Jim (33:15):
It won't scare you away.
I mean, the finish is smooth,it doesn't linger, it doesn't
have a bad aftertaste.
Yep, you're exactly right.
I mean, you could definitelydrink a can of this, oh yeah.
Yeah, because it's only 6% aswell, so it shouldn't scare
anybody away.
Mike (33:30):
No, yeah, I like that.
I think that's a pretty goodbeer Score-wise.
I think I'm going to go.
I'll go a 2.8.
I'll do that, yeah, because Ithink so far this would be the
first one that I would say yeah,I'll have a couple of them that
we've had so far, because, likethe jalapeno ones, I think
after a full can of it I'dprobably get tired of the pepper
a little bit.
(33:51):
Right, but this one's good, Ilike it.
Jim (33:53):
And you got the exact score .
I was going to say a 2.8 aswell.
Same with you.
I like this one Just a touchbetter than the jalapeno ones,
yep, but it's a really goodrepresentation of a porter.
Mike (34:04):
I agree, I agree.
I think Zipline did a reallygood job, job.
So if you get a chance, you gotto try that one for sure.
Yeah, um, very smooth, I likeit.
So we got one beer left there,jim, you got it, I got one.
One more question question foryou.
Jim (34:16):
I think, okay, well, maybe if you get this one right,
there's two questions.
Okay, all right.
So which country in the worldproduces the largest quantity of
hops?
Mike (34:25):
which country?
Oh boy, um, I think I know.
Okay, it just popped in my headNew Zealand Close.
You were really close.
Jim (34:33):
It's not Australia, though.
Mike (34:34):
What is it?
Jim (34:34):
It's Germany.
Mike (34:36):
Oh man, I was way off.
So what was the second part of?
Jim (34:40):
that question, if I got it right.
Mike (34:42):
Wow, For whatever reason, I thought we had talked about
that one time and it was NewZealand, but I guess not but
guess not so.
Your second question is wheredid the term rule of thumb
originate?
Rule of thumb, yes, uh at.
In germany, at the hop farm,they had to measure the hop
plant.
If it's as big as your thumb,then you could pick it close.
Jim (35:04):
You're, you're getting, you're really close was I yeah,
so it's from brewers who wouldstick their thumb into the mix
to see when the temperature wasright to add yeast.
Mike (35:12):
I wasn't even close.
Jim (35:13):
Oh, I'm trying to make you feel good.
Well, thank you.
Mike (35:15):
I appreciate that, did that help, yeah, so they'd put
their thumb in when it wascooking.
Jim (35:20):
Right to see what the right temperature was.
Huh.
Interesting, I will guaranteemy brother's probably going.
How did you not?
Mike (35:34):
know that I don't know, see, no, but so next time you
have all this, now I'm wealth ofknowledge.
Yes, yes, all right, so we'reon to the last one.
All right, so we're on to thelast one.
And this one is from bottlerocket brewing in seward,
nebraska, and I don't know where.
Seward is Juicy Burst IPA andthis one is 6.5% ABV, 68 IBUs.
Jim (35:55):
That's possible, being bitter.
Mike (35:57):
Okay, let's see.
So, on the can, they've gotOkay, so they got some other
information.
A little bit of informationabout the brewery.
Oh, a little bit.
Come visit us in the Fourth ofJuly City.
Okay, bottle Rocket BrewingOkay, makes sense.
Yep, we are located in Seward,Nebraska, a town nationally
recognized for its 4th of Julycelebrations.
Oh, this hazy IPA is burstingwith juicy hop flavors and
(36:20):
aromas.
Hops added to the Whirlpool andFermenter produces an array of
citrusy flavors, including peach, melon, apricot, orange and
mango.
Wow, the combination of themalts with addition of oats also
adds a soft mouthfeel.
What scares me is when peoplelist all these different things.
(36:43):
A lot of times we don't pickany of them up.
Jim (36:45):
Right, and I will say on the website it's like all red,
white and blue Really yeah it'sall patriotic.
Okay, that's cool, I like that.
So I did not know all thebackground to that, though.
Oh, she's got some.
Mike (36:57):
She's a little foamy, I'm going to try and pour yours.
Did you shake it up?
I'm going to try and pour yoursa little better than I did mine
.
You didn't shake them, did you?
There's some head on it, thoughthere's some froth in there.
Yeah yeah, I got to see if Ican get some more beer in mine.
I can smell some hops.
Oh yeah, so 68.
But it's a juicy.
It shouldn't be real hop biteto it, right.
(37:21):
So well, if I can wade throughthe foam here, all right, it's
not bad.
Jim (37:28):
It's definitely not a bite to it.
68, in my opinion, is highRight.
Mike (37:31):
Oh yeah, what it tastes like.
I mean, I don't think, yeah, itdoesn't taste like it's that
high.
Jim (37:36):
If people read those numbers and try to hold the beer
to it, they're going to getscared and think, oh, this is
going to be bitter.
That's not bitter, no, I meanit's just like a juicy apiation.
Mike (37:46):
Oh yeah, yep, you're 100% right there.
I'm trying to pick up what werethe fruits.
I can taste citrus stuff, peach, melon, apricot, orange and
mango, but that's a lot of fruit, there's a lot of fruit, that's
a lot of fruit, and it's hardto.
Jim (38:01):
So are you saying that I could have this in the morning
for breakfast?
I think so and get all thefruit that you need for the day
Well, all the fruits you needfor the day.
Mike (38:07):
Well, you may need.
We'd have to see how much fruitis in there to see if it
reaches 100% of what you'resupposed to have.
You may have to have a coupleoh before work.
Jim (38:16):
You never know Before you go to work.
Mike (38:17):
Yeah, there you go.
You may have an early day,depending on where you're
working.
Jim (38:23):
But if you have a nap, you'll sleep good.
I mean, this is not bad, not,is not, not bad, not bad.
It's just like you said.
I don't pick up each of theindividual fruits.
No, I there's the citrus flavor, but I don't.
Mike (38:35):
I can't differentiate all the different fruits, you know.
When you said you can tastelike a lot of citrus or type, I
taste that, but, like you said,I can't pick out the individual
right, so it's but I mean it's,and as an ipa, I mean I mean
it's even hard.
Jim (38:47):
I mean the ipa part for me is the aroma.
Yep, other Other than that Idon't think it's.
That it's not bitter, it's nothoppy.
There's no grapefruit flavor,so I mean like a juicy IPA.
I think it falls right in linewith those Yep.
Mike (39:01):
Yep, I agree.
Score-wise I'm going to two anda half.
I think it's just kind ofaverage for a juicy IPA.
For a juicy IPA Right in themiddle, right in the middle,
yeah.
Jim (39:09):
Yeah, I think I was going to hit the same score, I think.
Unable to pick up each of thoseflavors, it's not bad.
I just can't tell you what eachflavor is.
Mike (39:17):
Yeah, and, like I said, you know, it just reminds me of
your normal juicy IPA where youdon't get that hot bite at all
and they're a little sweetertypically.
And this one, like I said, youcan tell there's some kind of
fruit in it, but I just can'tdistinguish them right.
None of them stand out, whichis probably good, you know.
But I'm sure some peopleprobably will taste them and be
(39:38):
like, hey, I can definitelytaste this or this or that.
I just think they all kind ofmeld together.
Jim (39:43):
Yeah, I mean it's not a bad flavor, it's just.
I think we always talk about doyou need to put all the fruit
in there?
Than if you can't pick out eachone, right, yep.
Mike (39:52):
I agree, Well cool.
Jim (39:53):
So Nebraska's not bad.
Mike (39:54):
No, yeah, I mean for the small sampling that we got and,
like I said, these weredefinitely all across the board.
And my wife actually went intoI think she said it was like a
Hy-Vee or something Okay A localgrocery store at the town that
she was in and this was all intheir build-your-own six-pack.
Oh nice, that's not bad.
Basically, she called and wasasking me have you ever had this
(40:15):
, have you had this?
And I'm like no, no.
And there was a few other onesthat she had picked up that
didn't sound kind of eh, some ofthese I thought like the
jalapeno well, got to try it.
And if you're want, you might aswell get the raspberry one you
know, Right, and she did say,yeah, she goes.
I looked and there's no barrelaged stuff or anything like that
there, at least in the buildyour own six pack, you know.
And I was like, okay, noproblem.
(40:36):
So these, like I said, werereally all different styles,
four different breweries, youknow.
But I think they did, theyshowed that they know what
they're doing, you know, andsome of them surprised me.
Surprised me, I mean, you know.
My number one, well, I guessboth of ours was the porter.
Yep, I thought that was verywell done.
I did really enjoy the, thejalapeno that surprised me, you
(40:57):
know.
And and the raspberry one.
They're neck and neck, right,you know.
I thought they did a reallygood job.
Uh, the other ones were all.
They're all very good.
I mean, none of them wereterrible by any means.
I would say, on these, anybody,anybody could try.
If you have never had a craftbeer before, you could have
tried any of these.
Yes, I believe so.
You know, so I think they showedthat there's breweries all
(41:19):
across the United States whichwe have known for a long time,
that they all know what they'redoing.
But, like I said, I do enjoytrying some of them from
different areas that we've neverhad a beer from before, just to
see you know, do they know whatthey're doing or not?
And yeah, all these places knowwhat they're doing.
Jim (41:32):
Yeah, I mean I 100% agree.
I mean this is a good crosssection of different breweries
from Nebraska, different cities,different breweries, different
styles.
So I mean we can definitely saythat we're not like honed in on
one, like barrel aged oranything like that.
So I think you know it's got tobe interesting too where you're
in the middle of the UnitedStates but you're getting a lot
of these fruits and vegetablesthat may not be from your state,
(41:55):
so you're getting some goodquality materials to make their
beer too.
Oh yeah, yeah.
So I mean that's kudos to them.
They're doing a good job.
All of them, I mean, like youmentioned, are really close
together, right?
I mean nothing is way reallygood or nothing's really bad.
Yep, they're all in the middleand I think which then, like you
, hit on just about any, whetheryou're a novice or an
(42:18):
experienced craft drinker youcould try any one of these and
not get scared away and notgoing away like, oh, I should
never try that.
These are all good.
Mike (42:27):
They're all solid examples .
Yes, yep, awesome, well, coolman, thanks for agreeing to take
this quote-unquote trip toNebraska with me.
Jim (42:35):
Yes, and it was a lot less driving time today, a lot
shorter than you thought.
Yeah, I thought we were goingto be in the car for a long time
.
Right, I'm going to try todrive back after having a
six-pack.
Mike (42:43):
Yeah, I like the way we did it, all right.
Jim (42:47):
Well, next time you can bring me along anytime.
Mike (42:49):
There you go, we will do that.
Awesome.
Well, hey, ladies and gentlemen, thanks for listening and
hopefully you'll get a chance totry any one of these breweries
from Nebraska, because they aredefinitely worth your time and,
like we always say, we hope yourcampfire is always warm and
your beers are always cold.
See ya, bye.
Thank you for listening to atnorthwoodsbeerguy.
At gmailcom, you can also findus on Facebook, twitter and
(43:21):
Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
friend request.
Until next week, I hope allyour campfires are warm and all
your beer is cold.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!