Dragon's Milk Stout Saga and the Magic of Evolving Franchises

Send us a text

Have you ever dared to step out of your beer comfort zone and into the bold world of bourbon barrel-aged stouts? That's exactly what we did when we wrapped our taste buds around New Holland Brewing Company's Dragon's Milk. We're venturing into the deep, rich flavors of their iconic stout and sipping on a variety of Milk Reserve flavors like coffee, chocolate, s'mores, and oatmeal cookie. As we usually cheers with IPAs and lighter ales, this stout saga is a rich departure, and we're here to share our unfiltered thoughts on how these heavy hitters might just be the perfect complement to your next hearty meal.

Remember the time when a film series could take you from the innocence of youth to the complexities of adulthood? Our conversation nostalgically winds down the cobblestone paths of the Harry Potter universe, comparing the growth of this magical franchise to others we've seen evolve over time. We're revealing personal tales from the unexpected joy of sports broadcasts to the dynamic world of spectator sports, proving that it's not just about beer on our show. And, in a twist of fate, one of us confesses to never having read a single page of Harry Potter – can you believe it?

Wrapping up our eclectic chat, we whisk you away on a quirky detour through Chicago and share how an off-the-grid couple's eco-friendly use of their own waste sparked both intrigue and a few raised eyebrows. We're also uncapping the innovative ways Dragon's Milk has influenced the brewing and distilling scene, from a game-changing reverse aging process to a pioneering beer barrel bourbon. It's a full-bodied journey of taste, pop culture, and adventures you didn't see coming. So pour yourself a glass, and let's raise a toast to the unexpected.

Episode Transcript

Speaker 1 (00:09):
it's welcome in everybody once again.
Uh, back here to the two guysat your podcast studios.
Uh in.
Uh, the beautiful small house.
Really, I kind of make thingshappen here, possibly on camera,
so you know you can see all ofthe magnificent vista behind us.
Whatever it is that we decidedthat it's gonna look like the

(00:30):
wrinkles yeah, it's fine it's.
Don't worry about it, you knowit's we're not wrinkle free yet
yeah, I gotta get a work on thata little bit so well one step
at a time.

Speaker 2 (00:40):
One step at a time continue always, perpetually
improving.

Speaker 1 (00:43):
That's what they say.
Right, you know, I guess I was.
You keep getting better, that'syou know.
That's the that's the numberone.

Speaker 2 (00:48):
After more of this, uh dragons milk you'll be
talking about here in a second,I think we'll get uh mighty good
that's.

Speaker 1 (00:54):
You know, that's.
That's kind of what we've said.
It's been kind of a runningscene through a handful of
episodes is the best ideas andthe best plans, usually towards
the end of the episodes.
So today we're talking about uhdragons milk.
It is a uh brewery that itreally focuses on bourbon barrel

(01:14):
aged drinks.
Most of them are ales, primarybeers that they have.
They have a ready ill and agedout any golden ale.
They also have a uh milkreserve that is in three
different flavors coffee,chocolate, s'mores and oatmeal
cookie.
Then they have a triple mashbarrel aged out as well.
But uh, a lot of a very, youknow, bourbon barrel is kind of

(01:36):
their thing.
Uh, they also make bourbon aswell, as I will talk a little
bit about that a little bitlater but I'm bourbon I do, like
me some urban, that is youmight have to do a bourbon
podcast.

Speaker 2 (01:46):
I'm not beyond that.
You know I'm a beer podcast.
Maybe we'll do a uh follow-upepisode there we go with, uh,
some dragons milk bourbon and wecan try this new holland zealot
was a little bit uh, let's hear, let me uh try to get to
another spot on the uh page hereholland brewing company holland
brewing company hollandmichigan holland michigan is

(02:10):
where they are from, and that isuh, that's where we're gonna
take you on today's journey menot in being, not necessarily to
holland michigan sit back,relax, buckle your seat belt,
board the dragon will uh

Speaker 1 (02:22):
president alright, so uh, yeah, we're we're getting
wild right from the get.
Go here, yes, all in michigan.
That's where uh holland or newholland brewing company is from
and that's uh where the dragonsmilk, and today we're gonna be
doinga dragons milk, bourbonbarrel aged stout.
So I, if you've known me orshan you too much, or if you've

(02:45):
uh spent too much time talkingto us or listen to the podcast
quite a few times, you know wetypically dabble more in the I,
p, a or ill realm, don't usuallyget too deep into darker coffee
ish or stout type of beers.
Uh, we obviously had some uhwhen we had the mob crafty, uh
advin calender, which is thatwas fantastic, that was a lot of

(03:06):
fun.
I still have a couple of usdon't know if we're here from
that, but uh, you know, like youget a little variety from time
to time and uh, you know this isgonna be something we're gonna
be kind of uh goinga little bituh more off the uh proverbial
rails, doing something a littlebit different cell.
Uh.
Hope you enjoy uh our journeytoday.
Other were all gonna taketogether.
So climb aboard, as a john said,climb aboard the dragon here we

(03:28):
go so, uh, it, can I go throughuh the, uh bourbon that they
have here, first and foremost asa, as we mentioned before,
dragons milk, bourbon, barrelaged stout.
Uh, shine, let's get theepisode kicked off.

Speaker 2 (03:41):
Really, I'm so excited to try this.
Uh said coffee flavoring and Ican't stand coffee.
Well, uh, let her appear andsee how it goes.
Uh, was it aged, but threemonths in a bourbon barrel age.

Speaker 1 (03:56):
Yet age three months in a bourbon barrel.
I can already kind of smellsome of the bourbon smell just
from pop a little bit, sure can.
On side of the bottle says uh,it's been a term, dragons milk
has been you, a term used todescribe potent ailes that were
bestowed in celebration at theend of a journey.
Our signature stout carries onthat tradition today, rosa malt

(04:17):
delivers notes of coffee shan'sfavorite and chocolate can wait,
married with sweet undertonesof vanilla and oak from a
three-month state in the bourbonbarrels to create a truly
legendary blend of flavor.
So, uh, yeah, as we mentioned,you know they definitely get to
that coffee flavor, but uh,spent some time in there.
Uh, this is not for the fate ofheart, and not only being a

(04:39):
stout, but it is also elevenpercent a bb.
So uh, bugger your seat beltsand uh hold on tight it's gonna
be a legendary.
Here we go get a little bit ofcoffee.
I get mostly.

Speaker 2 (04:52):
Get almost the chocolate I get some chocolate
to me it kinda tasted smoky, alittle bit too.
Yeah, now I'm tasting thecoffee, though.
Well, again, after taste along,after taste down, I don't like
coffee.
That I explained that I don'tlike coffee.
I drink maybe one coffee a year.
It's not even a coffee, it'ssugar, right.

Speaker 1 (05:12):
It's a cold vanilla right yeah, you're not something
with ice in it and espressoyou're not getting like the
folgers and just around likefour scoops into the thing and
hit no on it.
You're actually doing, you know, some sort of mixie no, I don't
mixie anything.

Speaker 2 (05:27):
No, mixie, mixie, mixie, mixie.
I like to drink a drinkie, notcoffee, coffee there we go.

Speaker 1 (05:33):
Yeah, I don't, I don't think a ton of coffee
myself a little bit when I'm atwork.
Usually afternoons get to bekind of dragging out a little
bit after lunch.
But uh, you know, usually uhhave I have some like little
cake up, you know the pods orwhatever insurer, you know
they're all flavored, of course,you know, like vanilla,
hazelnut or something else.
It's not just a plainhigh-level coffee or something
like that.
But you know to give me onecoffee and I'm like buzzing

(05:55):
after that.

Speaker 2 (05:56):
So you can definitely uh tasty alcohol in here, that
bourbon alcohol type taste forsure.
I'll say it's not too strong.
It's not as strong as I wasexpecting right on the palate.
I could probably stand to drinka couple of these.
I don't know if I would seekthis beer out personally, but
it's not bad.
Beer, like it said, isdefinitely uh, not for the faint

(06:18):
of heart, for a specific crowdof beer drinkers, you know, like
the Guinness type drinkers theheavy, heavy beer drinkers for
sure some you could see eatingmaybe a steak with this.
Sit down and have one of thoseI'm at a loss for words maybe
like I want a steak now,actually some prime rib right
now, with this beer strip theremaybe a big ol dollop of garlic,

(06:41):
garlic butter over the town.
We might have a trip into townand get some steak exactly.

Speaker 1 (06:46):
If nothing else, maybe we'll uh try to break into
the meat locker or something.

Speaker 2 (06:49):
They probably got something there and get some
good stuff over there.
That's for sure.

Speaker 1 (06:54):
So a little bit about dragons milk here.
Shan touched on it a little bit, but right from the get go, you
go to their website dragonsmilk dot com.
It says right, bright,initially that's the first thing
you come across.
Or whatever you know at the topis they talk a little bit about
the madcap, uh, coffee and uhthings like that.
But uh, the first sentence, sothe first paragraph, is we
aren't necessarily for everyone.

(07:14):
In fact, we uh, we'reintentionally not for everyone.
We're comfortable knowing thatour bold, purposefully unique
portfolio is engineered for ourtypes of people, so they're
already kind of setting it up.
That like this is why I likeright.
If you like it, great, but ifyou don't like it too bad,
that's fine.

Speaker 2 (07:33):
I don't get yourself uh course, light, exactly, and
there's.

Speaker 1 (07:38):
There's a lot of places that like do go above and
beyond, trying to accommodateeverybody, and some of that.
But it's kind of nice to beable to have certain businesses
that are like no, this is whatI'm gonna be, and if you don't
like it, that's only fine.
You can give me a negativereview, but you're not who we're
looking for.
Yeah, I like that too.
We don't want to have somebodythat doesn't like.

Speaker 2 (07:56):
You know, we're not going to have something for
everybody, so that's and that'sfine with us and I think a part
of that too when, when companiesdo that make this type of beer,
they don't skimp on quality,that, like, the quality of the
beer is that much better becausethey're not trying to diversify
and make so many different lineof beer.
Like this is what we do, loveit or hate it, you know I think
it definitely makes the qualityof it better, like when I

(08:18):
initially read this.
When we're talking about coffee,I'm like oh gosh, coffee, I
can't stand coffee, so I'malready going into.
This drink is milk beer with adifferent might say I'm not
going to drink this or like.
This is.
Surprisingly, it's not too bad.
You don't really taste much ofthe coffee till the aftertaste,
so I could.
I would definitely drink moreof this, for sure yeah, it's uh
and I'm not gonna.

Speaker 1 (08:39):
I'm not gonna so many times.
You know we've cracked the topand you know that had a couple
of swigs and said you know it'spretty smooth, easy drinking.
You know, whatever, this isdefinitely not like smooth and
easy drink.

Speaker 2 (08:50):
It's not hard drink.

Speaker 1 (08:51):
It don't get me wrong , it's not rough drink and it's
not brutal.
But this is definitely like ifyou were to have two of them,
you'd probably be full.
You're not going to have a sixpack of these, and if you do,
you know.

Speaker 2 (09:03):
God bless you, and if you haven't eaten anything,
you're going to be snoozingpretty quick, absolutely so.

Speaker 1 (09:08):
It's a, it's definitely.
Uh, it packs a punch and itit's not afraid to show it but
it's got.
It's got good flavor.
You know, like said it's got,for me it's got that very
chocolatey forward, but you doget that bourbon feel to it.
You do kind of like it's notboozy, but you can definitely.
You know that there's alcoholthere's alcohol, it's not hiding
, that's for sure.

(09:29):
They say are types of people theones who give a damn, who
aren't satisfied by conventional, who quest for novel
experiences and flavors.
To get lost in is, uh, kind ofwhat they're, that's what their
thing is, that's what they'retrying to kind of go for.
Uh, they're just embracing whatit is.
They've embraced essentially,like the, the art of mixing beer

(09:50):
with bourbon barrels.
Because bourbon barrels you canonly use them essentially once
you know just, you put thebourbon in there, however many
years or however many monthsyou're going to have it in there
, but once you're done with that, that's the end of the bourbon
barrel.
Because they don't just liketoss them out and burn them.
They actually give them twodifferent places and places use
it.
Some places will put beer inthere, because beer, once you

(10:10):
get past the initial brewingstage, has to sit and ferment
for a little while and actuallybecome beer.
So it usually sits in there.
So this is something thatthey'll put it in, that type of
thing, and it'll draw theflavors out of the wood to try
to help flavor what it is.
You know much about bourbon andsome people do, some people
don't.
But if you know much aboutbourbon, you know they have to
have specific oak.
They have to have, you know,the white american oak, you know

(10:32):
, and they can flavor the wood alittle better.
You can have some differentcharring with the wood, you know
, when they actually build thebarrels to be able to get the
bourbon to taste a little bitdifferent.
And so now you're also gettingkind of another layer deep of
you're getting a specificbourbon flavor from specific
bourbon barrels, but now you'realso adding that into a beer.
So you're getting that extralevel of I don't know of

(10:56):
preciseness, you know, becauseyou could try it, maybe a
different.
It's another bourbon barrel buta different type of bourbon
barrel with different types ofstaves and it would taste a
little bit different.
So now you have to like there'sthat extra layer of we talked
about, like having that narrowfocus, you know.
That's that's why you, when youlook on their website, they
only have like six, seven beersthat they really do on a
consistent basis.

(11:16):
But just as a side note, thetriple mash barrel aged out is,
uh, just shy of 20.
That's one's uh, 18.7 ABV iswhat they say extremely limited.
Once a year is when they dothat one, and that one is uh,
not messing around.

Speaker 2 (11:31):
I wonder when they do that one, we might have to take
a trip out to Michigan.

Speaker 1 (11:34):
Well, let's uh, let's click on the learn more.
It's got to be in heresomewhere.

Speaker 2 (11:39):
Like I'm intrigued enough, I would drive out to
Michigan to try that beer.
Oh, absolutely, because I'mcurious 100 percent.
Let's see here it uh, what isthat in the UP or is that in the
other, the lower portion ofMichigan?
I wonder.

Speaker 1 (11:52):
Well.

Speaker 2 (11:53):
I guess, I don't know .

Speaker 1 (11:53):
I uh, I have not been to uh Holland, michigan lately.

Speaker 2 (11:59):
Yeah, back to the label.
Here it said Dragon's Milk hasbeen a term used to describe
potent ails that were bestowedin celebration at the end of a
journey.
When you first read thatbeginning podcast, the first
thing I thought about was Lordof the Rings.

Speaker 1 (12:13):
Mm-hmm.

Speaker 2 (12:13):
You like that movie, I like the.
I like the.

Speaker 1 (12:16):
I like the the original series the Hobbit.
I think that they messed it upbecause it was it was kind of
like the Lord of the Rings werethree books, they made three
movies, they made extended cuts,they made all the things.
It was fantastic.
The Hobbit was one book thatthey made into three movies and
they added a bunch of stuff thatdidn't actually happen just to
try to make the movie better.
And it was like that.
One could have been one and ahalf, almost two movies at best.

(12:39):
Three just was a bit much.
Yeah, they were just.
They were trying to capitalizeon what was there and I mean
don't give me, I get it, youknow.
I mean there's look, here's asuitcase full of cash you want
to go get and grab that or not.

Speaker 2 (12:51):
Money tax.

Speaker 1 (12:52):
So, yeah, I, I don't know, I like the, I liked it, I
enjoyed it.
But you know, definitely likeonce you get to the Hobbit, like
that started to steer off therails for me.

Speaker 2 (13:02):
Yeah, I thought it was a good series overall
although, like we were talkingearlier, I can't stand the main
character, frodo.
I think it is the worstcharacter in that movie
franchise so much so thatthere's a noise the shit out of
me when I'm watching, like,really you're back to this
freaking clown again.
All the other characters arefantastic, you know, but Frodo,
wine and moan and, oh my gosh,like now is it, is it come on

(13:25):
all the character, or is it theactor that played him?

Speaker 1 (13:29):
Well for you?
You just don't.
You just don't like Fair enough.

Speaker 2 (13:34):
Oh, I either one of them, but yeah, the series is
pretty good.
I enjoyed the series.
If you watch didn't like Amazon, try to reboot it like a
television program.

Speaker 1 (13:44):
I think I watched like one or two and I remember
the name of it.
Yeah, I didn't watch it at all.
I was yeah, yeah, there was alike a Prequel or you like.
It had something to do with it.
You know it's kind of likestory adjacent if you.
Yeah, I wasn't Like.

Speaker 2 (13:59):
I remember watching two episodes and it just wasn't
right.
It didn't wet my willy to watchit again.

Speaker 1 (14:04):
That's for sure Frodo was not in there, so that was a
plus.
There you go.

Speaker 2 (14:07):
You got that going for I think they wrote the
script after they drank probablya four pack of this dragon's
milk, Cuz it just it wasn't thesame.

Speaker 1 (14:14):
And well you know, you loosen up on the ideas just
a little bit when you get thatdeep into.

Speaker 2 (14:18):
that's when they think they Become good remember.
Oh, absolutely yeah.

Speaker 1 (14:21):
Yeah, you just wait.
You give it about another halfan hour the ideas are gonna be
just fantastic.
We're gonna be.
That's when we start buyingtickets for the.
They have a coming up in StCloud here in Minnesota.
They have it all overapparently all over the nation,
but like St Cloud Duluth inMinnesota, it's probably in the
city somewhere, maybe inRochester or whatever it is.
I think it's.
Amc is doing a thing wherethey're doing like every Friday

(14:44):
night where you can go and youcan see one of the movies, like
they're doing the full-ondirectors cut though.

Speaker 2 (14:49):
Oh, okay, it's gonna be like a four and a half days
type of bit.

Speaker 1 (14:53):
But there is a Sunday at the end of I believe it's
the end of March.
I'd have to.
I have to look at it up becausethat's coming up here pretty
soon.
They're doing a full-onmarathon, starts at noon and and
it's all three movies, allextended cuts and it's estimated
between one and two in themorning to get done.
You get about a half hour breakin between.
Each movie is kind of a littlebio break.

(15:14):
Get some Not shows or somethinglike that or whatever.
But yeah, it's a good solid 13hour day.
I don't know if I could do that, I would absolutely do it.
I'm a sucker for something likethat, because I also did years
ago when I had the bar, whenthat was open.
I don't know if you're right.
Yeah, I did the Harry Pottermarathon.
There was a group of us werejust talking about it, and
there's probably another one ofthose decisions after a couple

(15:35):
of idea makers and it we're likewe should probably do something
like that.
And you know schedule worked outthat we had somebody else
working.
You know we did it like overthe course of like a Sunday.
We started at like how would westart like six in the morning
or something like that on Sunday?
So it was well before the baropened, sure, watch like maybe
one or two movies, beforeanybody even showed up.
And somebody came in theywalked downstairs like what are

(15:56):
you guys doing?
We had like a TV that we'dbrought in and chairs and
recliners and stuff that we setup like kind of just outside of
my office in the basement andall day long and then all
through the night and you know II had the cooks leave them,
like leave the fryer on.
It's about three in the morning.
We're gonna want some likeCheese curds or something or
anything, tacos exactly, so Iended up making something like

(16:19):
that.
But yeah, it was about.
It was about 25 hours worth ofa movie that we watched.
We watched all eight movies.
Wow, basically just right backto back to back.
I think we stopped maybe twiceto get some food, but all Harry
Potter, all Harry.
Potter all the time.

Speaker 2 (16:32):
You want to know a fun fact about me.

Speaker 1 (16:34):
Tell me a fun fact about you in regards to Harry
Potter.
I?

Speaker 2 (16:38):
don't know if it's a lot of fun, but I have never
once in my life watched a HarryPotter movie or read a book.
Well, there you go, I've got tobe one of the few in the world.

Speaker 1 (16:49):
There's probably not many, because they've been out
there quite a bit.

Speaker 2 (16:52):
I've been told they're good.
Yeah, I haven't mustered myselfup any energy to bother with it
right.

Speaker 1 (16:59):
Right, it depends you kind of what you're looking to
get into is very you coulddefinitely tell as you were
watching the movies, like howgenerationally it changed.
That like when it first cameout the first movie, the first
book, everything like that waswhat it was and it stayed.
And there's been studies andpeople have talked about they're
like the books and the moviesand everything follow along the

(17:21):
maturity of the characters.
But really, in a way it almostended up following along like
the maturity of readers.
You know, because, like if youget into like the first book and
it's amazing and it's whatever,but you're 12, by the time the
next book comes out, you're 1314.
And then a couple years laternow you're 15 and you're getting
into your teenage angst thereor whatever.

(17:43):
And by the time you get to likethe eighth book or whatever,
you're into your like early mid20s, you know.
So, like, having a very lighttype of movie like the first one
is just not what you're lookingfor.
And so by the time you get tolike that last one, it just
seems like it changed quite abit and sure you know I mean it
definitely matured, became a lotmore serious, you know, over

(18:04):
time.
You know.
But I don't know.
I mean they're fun and you gota kind of gonna suspend a lot of
mental reality.

Speaker 2 (18:11):
But maybe I'll have to partake in one of those
movies at one point in time.
I know we're getting a littleoff course here from this
dragons milk from New Holland,Michigan.
There's dragons and Harry Potter, so it works there is, but this
next movie there isn't anydragons yet.
But you know, in other serieswhen it's popped into my mind,
exactly when you said youstarted watching them when you
were young and they kind of keptcarrying on in your 20s because

(18:33):
there's so many of them andthey went from what they were to
a complete fabrication andcomplete the goofiness.
Diehard, the fast and thefurious.
I Mean, that's true, you're notlying, you're not literally the
first one came out when we were19 or 20 and it was a great
movie about street racing.

(18:53):
Good, now they're flying fierosin space.
Yeah, it's like what the hellhappened.

Speaker 1 (19:00):
It definitely took a left turn.

Speaker 2 (19:01):
You know they had to add different people and I don't
even know if they turned left I, they just went straight up.

Speaker 1 (19:09):
I guess I just assumed, since it's racing,
you're taking left turns.

Speaker 2 (19:13):
I Am the racing fan, I'll tell you.
Drag race.
I went out of my lane.
If you will, sorry to blow up.
I'm sorry to blow up on.
I do like the circle racing,right?
I'm an ask our freak.

Speaker 1 (19:30):
So I enjoy some of it , I get.
I don't follow it religiously,I don't seek it out.
I think we were talking aboutthis earlier that I won't like
seek it out.
But it's kind of one of thosethings in a way.
It's almost like watching golfon TV, that like I won't seek it
out.
But if I end up like, if I endup landing on it for a second,
and they go like through what dothey call it?
So through the line or throughthe pack or whatever it is, and
they talk about, you know, likethings that are going on with

(19:52):
each car each time, stuff likethat, and I just holding the
remote and pretty soon I'm like,oh, it's been 45 minutes, like
what.
I'm still watching this, like,well, it's not, it's almost over
now.
I mean as well just watch thead.
You know things like that orwhatever.
Golf isn't quite like that, butit is kind of like that
sometimes you get a little calm.
You you know watching a littlebit.
Pretty soon you've watched liketwo hours with a golf on TV.

Speaker 2 (20:12):
So I can't do that with golf.
I'm just not a golf fan.
We've golfed.
You know I'm not a golfer, Ijust.
I can drive the cart like amadman.

Speaker 1 (20:20):
So I think I think I'm gonna.
Golfing was in a sanny and Ithink that you just drove the
cart through the cornfieldcornfield.

Speaker 2 (20:25):
Yeah, I was checking out the suspension, you know.

Speaker 1 (20:28):
Yeah, it worked out well.

Speaker 2 (20:29):
It was you know, but tennis that is a sport that I
don't necessarily care for a lot.
I respect their athletesbecause playing tennis is
incredibly hard like holy shit.

Speaker 1 (20:40):
A lot of skill that goes in.

Speaker 2 (20:41):
But that's a sport if it's on TV and I like start
watching for 30 seconds.
Two hours later I'm stillwatching it because I'm just
right like sucked into it.
So tennis, is that for me, forthe sports?
For him to say.

Speaker 1 (20:53):
Just get dialed in.

Speaker 2 (20:54):
Oh, another drink of the dragon's milk.

Speaker 1 (20:57):
So if you, yeah, I guess we'll we'll put it out
there to any of our followersand of our listeners.
If you're Watching something,what's your thing, what's your
sport, what's your, and not evennecessarily like something you
enjoy, because I personally, I'ma hockey guy, I love watching
hockey, love going to hockey, Ilove your shirt, everything like
that.
Yeah, yeah, it's Minnesota orstars, you know like it's so

(21:17):
it's.
You know something like that'skind of my thing.
You know I really like that.
I like basketball in person.
I don't really like watching iton TV.
I will to a certain extentTimberwolves, a little bit of
gopher's, you know things likethat.
Football is pretty good, butwhat are the things you don't
seek out?
You know like for us.
You know like the golf ortennis or NASCAR.
You know what are the thingsthat you end up on that just is

(21:40):
like, oh, what's happening?
You know you kind of zonk outor whatever.
Is it a cooking show?
I don't know?
Iron chef is pretty, prettyfantastic.
Yeah whatever it is.
Oh so, speaking of Dragon'sMilk, let's get the train back
to the tracks or whatever it is.
If we're coming out of spacewith feroes like this is, you
know, back into the angle of thesun or something you would ask

(22:03):
a little bit of.
Go about Holland, michigan.
Yeah, holland, michigan, it isjust outside of Grand Rapids,
the Michigan side of GrandRapids, not the Minnesota Grand
Rapids.
So it is probably for us itwould be the easiest way to be
able to get there would be toget going really, really, really
fast on 94 and then take a jumpat Milwaukee and go straight

(22:24):
over the top of Lake Michigan,Take the ferry Yep and then land
on Holland on just the otherside there.
So it is on the lower P, the LP.
I don't think that's a thing.
I think it's called the UP andthen the rest of it or something
.

Speaker 2 (22:37):
LP, so it's on the.

Speaker 1 (22:39):
West Coast.
It is on the West Coast of.
Michigan West Side.
Yes, if you go, maybe if we dida little trip.
We go through Milwaukee, gothrough Chicago.
We take a left turn atVeloparezo.
Gary Indiana, gary, indiana.
That place is a hole.
Let me tell you, if there'sanybody listening from Gary, I
apologize.

Speaker 2 (22:57):
You stay in, gary, indiana.

Speaker 1 (22:58):
I think we did?

Speaker 2 (22:59):
I think we did.
Oh it is.
We drove through there lastyear going down to Kentucky.

Speaker 1 (23:04):
My God, oh, it is, it's aggressive.
It's aggressive.
It's fine if you're there, Iapologize, whatever, but it is,
it is aggressive.
But yeah, holland is it's right?
Basically, on the lake, it'slike right on it is.
I don't know if you want tocall it a port area, but there
is like a port area in a lake,Macatowah, that it goes in from

(23:30):
Lake Michigan right on Holland,and so it is basically a port
city.
That is, it's closer to theport, closer to the lake, than
it is Grand Rapids.

Speaker 2 (23:41):
So kind of an interesting spot.

Speaker 1 (23:44):
So yeah, we could go check that out at some point in
time.
We kind of fun to be able to dothat.
So let's see here back to someof the the the Dragon's milk
stuff.
Here the legend begins twodecades ago as single burial
experiment slumbered in the backof a New Holland cellar, brett
Vander Camps.
Curiosity was lit by tales ofcider aged in whiskey casks.

(24:07):
So again, like we've talkedmultiple different times, home
brewing on rogue, you're justtrying something.
You got this, you got somethinggoing on.
Let's just try it.
You look at their website andyou look at the stuff that they
actually make more bourbon thanthey do beer.
So I think that I've beenswimming here.
I'm kind of taking my ownassumption out of here, but I've
had a half a dragon's milk somy assumptions sound better in

(24:30):
the head that you know theyprobably would normally, but
they it sounds like they weremore of a distiller that now I
have like, well, we have thesebarrels and we like brewing,
let's toss one in there and seewhat happens.
You know what I mean.
Give it three months and let itsettle in there and let it try
to pull out the flavors of saidbarrels.
So I'm assuming that's kind ofpart of what happened there.

(24:52):
As far as their bio that theyhave on their website, they say
that he set out this is BrettVander Camp.
Again, brett Vander Camp, themain guy set out to design his
beer that showcased the bourbonbarrels as a key ingredient,
which again it pulls that flavorout of the barrel.
So really it is kind of, eventhough you're not adding it, in
a way you are adding flavor fromthat.

(25:13):
So you know, when they say keyingredient, it really kind of is
as important as the carefullyselected barley and hops.
The result was overwhelming andoverwhelming success, sparking
burgeoning fanfare and demand.
The bourbon barrel stoutflourished from an annual small
batch release to what it istoday the number one selling

(25:34):
American made stout.

Speaker 2 (25:36):
Really.

Speaker 1 (25:37):
So you didn't even know you were drinking history.

Speaker 2 (25:40):
Oh man History in a bottle.

Speaker 1 (25:42):
It's kind of like time in a bottle.
But history the beer lineupexpanded to include other
bourbon barrel aged styles andthe highly coveted reserve and
triple mash releases moved,proverbially, proverbial
mountains to bring the highestquality bourbon barrel aged

(26:04):
beers to nearly every state inthe country and a multitude of
locations overseas.

Speaker 2 (26:09):
Wow, so they have quite the operation over there.

Speaker 1 (26:12):
In 2005,.
Dragon's Milk brand once againspread its wings.
Get it, spread its wings.
It's Dragon.
Spread its wings.

Speaker 2 (26:21):
I believe I can fly.

Speaker 1 (26:24):
The first movie is the only good one the Space Jam.
That's the second one.

Speaker 2 (26:28):
I never watched it.
I watched about five minutes ofthat thing.

Speaker 1 (26:31):
I'm not a big LeBron fan.

Speaker 2 (26:34):
You were singing the song Seal Seal.

Speaker 1 (26:35):
Yeah, that's a Seal bit.
You married too, wasn't you?
You married to Heidi Klum orsomething I don't know.
Cool Anyway.
So they refabricated a centuryold American pot, still becoming
Michigan's first whiskeydistillery since prohibition.
Inspired by our brewingheritage, we crafted our now
signature high malt bourbonrecipes that laid the groundwork

(26:58):
for a current lineup of bourbonexpressions.
And immediately they call outme and my assumptions, saying
that they started as a distillerand moved into beer.
I was literally right there,saying no, we like the bourbon
flavor with our beer.
We should make bourbon afterthe fact.
So I was completely wrong.

Speaker 2 (27:16):
Come on, andy, I expect more than you.
I don't, I can't believe it.

Speaker 1 (27:24):
I'm going to come up short on that.
Every time.
Our flagship beer barrel,bourbon, was born from the same
curiosity that delivered theoriginal stout.
Ask ourselves what could happenif we flip the aging process
from beer and bourbon casts to abourbon in a beer cask.
It's kind of an interestingconcept Because generally you
have, like the barrels, like Iwas saying before, it's a new

(27:46):
cast that you only can use for.
This goes back to like if youwatch some YouTube stuff or not.
Youtube like documentaries, youknow, whether it be on Netflix,
amazon Prime, whatever it is,whatever.
There's different ones, one ofthe good ones that I like to
whatever is called neat.
They talk about the history ofbourbon and why it's called
bourbon.
Because every bourbon is awhiskey, but not every whiskey

(28:09):
is a bourbon, because it has tomeet certain criteria.
Sure, so it was the firstAmerican whiskey or alcohol
thing that had standards by thegovernment.
That the reason that they hadto do that Bourbon.

Speaker 2 (28:23):
Bourbon I don't know much about bourbon.

Speaker 1 (28:26):
Yeah, it was the first one by the government to
be able to actually lay outstandards of.
It had to have this, it had tohave that, it had a certain
amount of mash, a certain amountof corn, it had to have a white
oak.
American barrels that werebrand new once used.
That's the.
Yeah, it had to be not overhead, but there's a lot of criteria.
That goes in with that Part ofthe reason again, if you kind of

(28:47):
research into that or whatever,because people were just making
it in their tub and thenselling it and then they weren't
necessarily going blind, peoplewere dying from this stuff.
So it was obviously got alittle bit aggressive.
You know, then the governmentI'm here to help you, of course
they are they come in to be ableto save the day and that's
where they kind of come up witha standard.
So that's why there's likecertain criteria for bourbon

(29:09):
that makes it actually qualifyas the name bourbon rather than
just a whiskey.
But every bourbon is technicallya version of whiskey.
It just not every whiskey meetsthat criteria, if that makes
sense.
So but yeah, it's generallylike you don't really see
bourbons made in a barrel that'shad something else there,
because that's part of the bit,part of the thing, yeah, and so

(29:30):
that's the kind of their thing.
So the result, as the world'soriginal stouted bourbon is some
of the stuff that they.
So now I really want to try it.
We talked before maybe a bourbonpodcast, but now I really want
to be able to do that.
So they've started to do.
Continued with that same thinginnovative profit products such
as the small batch bourbonflavored beer, barrel bourbons

(29:54):
and the ready to serve cocktails.
As stewards of the legend ofDragon's Milk which, again, on
the side of the beard, talksabout being a term to describe
potent ales and your return froma journey, they are the
stewards of that legend.
They're excited that you'vechosen to this journey, like
pioneers of all, to becelebrated history and embrace
the future with the hopes ofdiscovering new treasures.

(30:15):
And the adventure continues.

Speaker 2 (30:18):
I think we should journey over there to New
Holland.

Speaker 1 (30:21):
Let's go.

Speaker 2 (30:22):
I like journeys, I like adventures.

Speaker 1 (30:24):
So Dragon's Milk, bourbon barrel aged stout,
crimson keep, bourbon barrelaged red ale, which I really
want to try, that Like I like agood red ale Ales of gold,
bourbon barrel aged golden ale,and that's when you get into,
like some of the more specificbeers and the bourbons, as I
mentioned the beers, that'swhere you get into, like the

(30:46):
reserve, where they only makecertain amounts and they make a
s'mores one but they onlyrelease that during June.

Speaker 2 (30:54):
They have a yep, you should have that all summer.
I you know you would thinkMemorial weekend, labor Day
weekend right, at least a coupleof weekends, absolutely, and
they can.

Speaker 1 (31:04):
If Lightning Googles can release summer shandy in
like mid February, you canrelease s'mores in April yeah,
let's hear a mad cat.
Coffee, coffee, chocolatereserve.
That one's the one that's outnow.
Which spring is winter intospring is, I guess, pre June, if
you will.
And then, for more of a winterone, the October release is the

(31:27):
oatmeal cookie.
So it sounds like they onlyhave one out at a time and then
they rotate through which one.
So they have the three that aremain ones and then the three
that rotate through throughoutthe year.
And then you get down to theirdragon's milk triple mash, the
results of years of honingtechnique and pushing the limits
of what a stout can be aged forone year in a hand selected

(31:48):
bourbon barrel.
The flavor notes of dragons,milk chocolate, roasted malt,
vanilla and oak are allamplified in a way that allows
for balanced and refinement toshine through.
That's the triple mash, 18.7.
Be aware, I like refinement.
So and then they get into thehigh barrel bourbon with the

(32:10):
bourbon 101 and single barrelbourbon.
They have some flavored oness'mores, baked apple pie, sweet
heat, which is made with peachand chilies.

Speaker 2 (32:22):
So chilies flavor on there.

Speaker 1 (32:25):
The origin 95 proof, and then they have some other
ones bonded in origin tenuremaple barrel.
Then you get into some of theircraft cocktails after that.
So yeah, lots of stuff thatthey make, and bourbon is a part
of the thing, and that's it'sinteresting that they started as
beer using bourbon barrels andthen went into it just seems.

(32:51):
I mean it works obviously, andit's been fantastic.

Speaker 2 (32:53):
Apparently, it works for them.
They were the number one stoutin America, apparently according
to their website.

Speaker 1 (32:59):
I enjoy it.
This is pretty darn good.
I'm not I'm self-adminally notthe biggest stout person.
I mean, I'm kind of stout.
If you see me on camera.
I'm a lot shaped like a dieselbattery.

Speaker 2 (33:10):
but that's fine.
You're barrel.

Speaker 1 (33:11):
aged Andy, You're barrel aged Barrel is the key.
That is really the key there.
But yeah, this is good stuff.
This is.
I definitely highly recommendit.
Like they say on here thatyou're not necessarily for
everyone.
Be advised if you really don'tlike stouts, if you really don't
like that, I will not recommendit.
Don't go get it, it's probablynot a good idea, but if you're

(33:33):
willing to kind of venture outof your comfort zone a little
bit, if you're willing to kindof give it a shot, if you're
willing to try something thathas a little hair to it, if you
will.
That's not maybe the best wayto put it, but you know what I'm
saying it's got some.
It's got some oomph behind it.
You know what I mean.

Speaker 2 (33:49):
This is not.

Speaker 1 (33:51):
But if you're mostly just drinking like the Coors
lights and you're just going toget like a flat to tall boy Mick
Goldens for whatever, which isfine To each their own.
I've played softball before.

Speaker 2 (34:01):
It's really not.

Speaker 1 (34:02):
That's where you get a tray full of Coors light or
Keystone or something like thatit's really not.
It's fine, andy lies, but ifyou're looking for, if that's
where you live, I guess ifthat's where you live, stay
there.
This is not the right one to beable to venture out for,
because you will open it and youprobably won't even taste it,
because it'll smell and it'llmake the things happen and your
nose will freak out yournostrils will flare up and

(34:25):
you'll shove matchsticks up init, and maybe even set a new
world record.
I don't know, but if you arewilling to, I definitely highly
recommend this as something tokind of venture out Comes in a
four pack.
It's probably about all youreally need.
You know you're not you knowgetting.
You're not having a six pack ofit.

Speaker 2 (34:42):
One is almost all I need.
Yeah, I would say for me, noteven liking coffee, like I
refuse to drink coffee.
I just I cannot get over ourcoffee taste.
I just don't like coffee.
I would drink more of this forsure.
Right, absolutely yeah.

Speaker 1 (34:57):
Yeah, it's good.
Like Sean said, I think, alittle bit of coffee kind of
maybe back flavor After likelingering taste.
But you know it's got the waythat it describes it, with kind
of the more Chocolate marriedwith sweet undertones of vanilla
and oak.
You get a lot of that on thefront end, a lot of that right
from the get-go.
You know, I personally I don'tget the coffee, like you said,

(35:20):
until a little bit later on andis really subtle.
At that point in time you cantell that it's there but it's
not overwhelming or anything.

Speaker 2 (35:27):
It doesn't it doesn't go over the flavor.

Speaker 1 (35:30):
It's a good stout.
I Definitely high five my buddyPete and the fire department.
I would definitely tell him.
I probably I might see himlater tonight.
I'll probably tell him, likehey, if he had this at all,
because he likes kind of littleoatmeal stout or some of those
things or whatever so I thinkthis would be something that he
would probably enjoy as well.
So yeah, that's kind of thestory of dragons milk Holland,

(35:52):
michigan, new Holland, not thefarm equipment, the city just
outside of Grand Rapids.

Speaker 2 (35:58):
So yeah, yeah, it's good stuff, man, I'm definitely
drinking again.
I in fact I might actuallycheck the liquor store next time
in there and see if there'sanything else from New Holland
there that we might be able toget here.
If you find some bourbon,though, let me tell you I'm in
for some of that like that Idon't usually shop for that,
though, so I don't even knowwhere to go to look.
I'll have to learn of theliquor guy.

Speaker 1 (36:19):
I will try to do that .
I will look for some of that.
I feel like some of these labellook familiar.
They have the beer barrelbourbon 80 proof, beer barrel
bourbon 101, 101 proof, and thenthe beer barrel bourbon single
barrel.
Cask strength has to do withhow much they Not dumb it down
but like filter down when theyget into different casts.

(36:41):
But the flavored ones though,the s'mores and the baked apple
pie, the sweet heat, not reallylike me.
I like a little bit heat, butyou know, when it comes to
drinks I don't.
You know food, I like some heatbut I do like spicy.
I don't generally drink like.

Speaker 2 (36:56):
Drinks though.

Speaker 1 (36:57):
I've had a couple and it's I don't know.
I feel like it kind of takesaway to me at least, like that's
not my jam.

Speaker 2 (37:02):
I've had that shot.
What's it called the?

Speaker 1 (37:04):
prairie fire?
I had no, I like Tabasco inthere.
It was in hot to me though,right so like, I like heat like
I like a lot of spice.
Tabasco is nothing to me, soright yeah the sweet heat,
steeped with arbol, chilies andwhite peach, I don't.
I mean maybe it's got some heatto it or whatever, but a little
bit of flavor, some warm flavor, I think it'd be good.

(37:26):
But the s'mores one, I thinkit'd be probably good, probably
a little sweet, but I think it'dbe pretty solid.
But the origin small batch,that that one's kind of calling
my name.
They got the other 10 yearmaple bourbon, maple barrel.
I should say toasted barrel,original bonded honey barrel.
You had some options.
I'll have to.
I'll keep an eye out.

(37:47):
I will watch for this.
I promise you that now we'll doa follow-up episode perfect on
that one, on some bourbon.
There we go.

Speaker 2 (37:54):
Or anything else we find.

Speaker 1 (37:55):
Yeah, I mean, we'll have like that's what, that's
when we'll do a series from NewHolland.
That's what we will do, likeCoors light, and we'll do like
bourbon with it.
That way you get some actualflavor.
I've had like six cool right,and you know it's fine.
Why are we picking on?

Speaker 2 (38:14):
course, lights of light beer, of all light beer.
That's like my beer of choice,heat Coors, I apologize,
actually has like a tastesomewhat like Miller light Bud
light.
Those suck, those are worsethan course.

Speaker 1 (38:29):
Yeah, yeah, miller, late Bud light, I am not a fan
course, light gold mine, likethere's a little something there
.
Yeah, yeah, even over recenttimes or whatever.
If Clint is listening orwhatever, I have actually taken
a little bit of a shine to bushlight.
I Don't mind me a tallboy, abush like, or even keystone
light play volleyball.
Yeah, it tastes better thanMiller Sucks.

(38:54):
I did not know that, but thatmakes me sad now.
But they have a deal at the barthat I we go to after
volleyball that.

Speaker 2 (39:00):
I was wrong.
Keystone light is course light.
Oh, that is fine.

Speaker 1 (39:05):
What I was thinking was Milwaukee's best.
Oh, milwaukee's best, the beast.

Speaker 2 (39:10):
Miller genuine draft.
Milwaukee's best light isMiller light and the reason.
It's the exact same beer.
Miller doesn't.
Miller course doesn't change atall, it's just they don't
advertise Milwaukee's best,milwaukee's best, light right,
but it's the exact same beer isjust not advertised.

Speaker 1 (39:26):
That's why it's cheaper.

Speaker 2 (39:27):
So if you want to save yourself some money, like
drinking beer and you knowYou're a Miller Virginia on
draft drinker or Miller lightdrinker get Milwaukee's best
Milwaukee's best light.
There you go.
Same thing with keystone.
Keystone or keystone light iscourse and course light have to
get out that.

Speaker 1 (39:41):
Make sure that message gets to Tom, my dad's
buddy.
Tom, you let me to.
He's got.
He's moved more now into the,the, the mick ultra realm of
world.

Speaker 2 (39:51):
That's on my wife but make ultra light.

Speaker 1 (39:54):
I like that during, like summertime, that's gonna be
my mole on the lawn, like wetalked before, like a mole on
have about 14 of them whenyou're admiring your work, well
that.
But you know, like that Iactually accomplished it, that I
actually did it that time.
But yeah, no, I, yeah, that'susually we did.
So that's the deal.
After volleyball we go to thisone bar, whatever they have a
pizza and a pitcher deal and sowe get usually get a thing of

(40:16):
keystone for that.
So people that think I'm a beersnob I kind of them but at the
same time I'm happy to dabblewithin.
You know like I'll get Whatever.
You know I don't, you know,it's fine.
I'm gonna be selective, I'mgonna ask for certain things,
but if they don't have it,that's okay too.
I'm accepting.
That's what I am.
I'm accepting and loving.

Speaker 2 (40:35):
Yeah.

Speaker 1 (40:36):
I would agree with that.

Speaker 2 (40:40):
I was trying to try to think of something.
If I am or not, I'm not realtoo picky about beer, but I do
remember in Missouri they askedme what I wanted and they said
we have everything.

Speaker 1 (40:49):
I got.
That was great.

Speaker 2 (40:51):
No, you don't like some grain belt.
But yeah.
They didn't have any grain belt.

Speaker 1 (40:55):
The best part about that is we were at a restaurant,
we weren't at a bar.
I mean, they probably had a barattached or whatever.
We were like at, like a barthat advertised like hey, you
know, you got to come herebecause we have everything you
could ever imagine, and thenthey would have like some random
like Japanese beer that youknow that nobody's ever heard of
.
It wasn't anything like that,it was just like a regular
restaurant or whatever you like.
What do you like?

(41:16):
Well, we got everything I likerain you know whatever a server
that clearly doesn't know whattheir tap list is.
When they say we haveeverything, you know what they
actually have.
They have coarse light, biggolden light, they have Miller
light, they have Bud light, theyhave bush light and probably
there was probably all Bud wiserand Bud like Exactly, but yeah,
but that's usually.
But they're gonna.
You know they're not gonna have.

(41:37):
They're not gonna.
You know like I will have thewar pigs, foggy geezer, and he
probably look me like I havethree heads, you know, still
want to try that.

Speaker 2 (41:45):
In fact I looked at that before I picked up the
Dragon's milk the Vagi Ghezer Idid.

Speaker 1 (41:50):
It is some pretty solid stuff.
The war pigs is.
That might be a future episodeat some point in time too, so
it's just a cool name or a manout there.
Absolutely.

Speaker 2 (41:59):
Yeah, all dressed up with like a belt of 50 cows
strapped across its check.

Speaker 1 (42:05):
Yeah, absolutely, yeah, 100%.
He'd look probably a lot like arock steady.

Speaker 2 (42:10):
From there we go that's from the childhood, was
that rock study was?

Speaker 1 (42:16):
that bebop, which one was a.

Speaker 2 (42:18):
Rock steady was a rhinoceros, bebop was the pig.

Speaker 1 (42:21):
Okay, so bebop.
So my bad, I apologize.
You know like.
I was, I was, at least I madethe reference, you know, or
something.

Speaker 2 (42:29):
You should know, your teenage one is a turtle.

Speaker 1 (42:31):
So the fairy from Milwaukee to Holland across the
bay.

Speaker 2 (42:35):
No, we gotta take.
We got to take the SS Badgerthat goes from Luddington,
luddington, michigan, to a mantwerk, wisconsin.
That's the fun one to take.
I've been on that a few timeswith my motorcycle man a twerk.

Speaker 1 (42:48):
There it is.
Yeah, the SS Badger.
Twerk the SS Badger.
There we go Luddington.
Oh right, there, straightacross found it.
Yeah, far as.

Speaker 2 (42:56):
Luddington from New Holland.
It's a bit of a trip?
I don't think that's a lot offun.
If you've never been on the SSBadger, if you live in the area
Going across Lake Michigan, thatis so worth the cost of
ferrying across.
It's about a four-hour tour.

Speaker 1 (43:12):
Now three hour tour?

Speaker 2 (43:14):
not quite.
It is so much fun to be on thatship.
So if you ever get a chance todo that like, it is definitely
worth Getting on the SS Badgerand going across the ferry.
That's all the fun, I thinkit'd be a good time.
Especially on a motorcycle.
You ride your motorcycle rightup on the ship.
It's a lot of fun.

Speaker 1 (43:33):
Luddington for those, and not more than 90 minutes
from Holland.
Or is it just Holland North?

Speaker 2 (43:39):
or South from Luddington.

Speaker 1 (43:39):
Holland is South of Luddington, Okay so closer to
Chicago?

Speaker 2 (43:44):
Yep, yeah, all that down there, gary Indiana, yep,
yep, yep.

Speaker 1 (43:48):
Yep.

Speaker 2 (43:48):
Well, that's a bummer .

Speaker 1 (43:49):
Let's hear Holland, let's check Holland, even from
from here.
Let's go from a, from Minnesota, from right here.
It is about nine hours and 15minutes Plus or minus.

Speaker 2 (44:05):
Now with us driving, though we both drive fairly
quick.

Speaker 1 (44:08):
Your destination isn't a different time zone.

Speaker 2 (44:10):
I don't pay tolls in Chicago.
You can pass three of them ayear without getting in trouble.

Speaker 1 (44:14):
I have no reference to argue that.

Speaker 2 (44:17):
I do because I've been through a lot.

Speaker 1 (44:19):
I remember when we went to Chicago on a whim one
night.
See, this is when story timesjust starts happening.
I've been encapsulated.
Dragon's milk go and check itout.
Whatever their bourbons, theirbeers, everything like that.
But yeah, it was a Friday night, we were watching the twins and
the white socks and we werehaving a good time.

Speaker 2 (44:40):
I was living in an IC .

Speaker 1 (44:41):
Hopefully we were watching the game, were we?

Speaker 2 (44:43):
I thought we were watching the game.
Maybe we were.
I thought it was just a partyor something.

Speaker 1 (44:47):
I mean, it probably was, but I think, we were
definitely drinking beer, ohyeah, absolutely, because that's
where the best ideas come out.
This was a great idea.
There was probably a bunch ofus that were probably there at
one point in time, but I thinkat the end of the night, because
we started talking about, it'dbe kind of cool to be able to go
and check it out.
Chicago's not that far away.
The more we talked to one, it'slike well, I don't got anything

(45:08):
going on this weekend.
You want to be back in my housetomorrow morning?
Let's pull the pin and driveright down there.
Well then, a couple of thingskind of jumped up in Bittis
Wright Square in the ass.
Part One the game that we werewatching went to like 13.
Yes, I do remember that, so youended up hanging out at my place
till all hours of the nightwaiting for this darn game to

(45:29):
get done and then at the end ofthat we're like, okay, this is
fine, tomorrow's game is at like6pm or something like that.
It's like a six hour drive.
So as long as you're here, youknow, like you know 10, 11
o'clock or something like that,or whatever, we'll take off at
that point in time A little bitof Google action or whatever to
look for tickets.
No, no, no, no, no, no, no.
It's like a two o'clock game.
So Sean leaves my house at like1130 midnight and he's back at

(45:52):
my door.
Wrap, wrap, wrap wrap, wrap four, or five in the morning and
like you know, like calling meon the phone, kind of like back
in the basketball days, get up,get up, get up, get up and
finally I get my happy ass outof bed and we take the Avenger
across the freaking state ofWisconsin and pull in.
And it was probably about theidea and we're like and at the

(46:15):
time this is how naive you knowwe pull in and we're like God, I
hope there's tickets.
White talks were terrible thatyear.

Speaker 2 (46:21):
Yeah, they were pretty rough.

Speaker 1 (46:22):
And so we get there and like do you have some
tickets available like upperlevel or something like some
cheap tickets?
And they're like it's like10,000 people here it's like a
50,000 seed stadium.
There's like 10,000 people.
So obviously we got in forpretty cheap or whatever, and
we're like well, now we have tofind a place to stay.
That's where we ended up,finding like Gary, indiana or
something just across the way,and that was just a you know it

(46:43):
was fine, but it was kind of adisaster.
And then a one o'clock game theother day the next day and drove
right back and back in town andat the time my girlfriend she
calls and she's like, hey, whatare you doing tonight?
You want to have dinner or youknow whatever?
And I'm like, well, I'm inChicago at the twins game with
Sean.
Wait, what, hey, you, we'regoing to be home this weekend.

(47:07):
I'm like, well, I just kind ofit felt like a fun thing to do.
And apparently that was so faroutside of the realm of like
this is what normal people do.
You know, I got I.
And so she's like I'm not thatspur of a moment kind of guy or
she, she's not that spur of amoment, kind of person she's
like you're too wild.
Exactly, that's kind of what itwas Like.
This is just.

(47:27):
I can't keep up with that.
I'm not that type of person.
I don't think this is going towork and I'm like whoa, whoa,
whoa, whoa.
This is not like this.
All the time.
I mean it kind of went like oh,but it's okay, like this isn't
a big deal, or whatever.
I mean now we've been marriedfor 10 years, so it's fine, now
they're married.
Yeah, so it ended up where Italked her out of it or doctor
into it, whatever.

Speaker 2 (47:47):
One or the other.

Speaker 1 (47:48):
Yeah, I talked to her and she's still is, to this day
, still rolling her eyes at meabout how silly and wild I am.
So I'm sure she's going tolisten to this episode.

Speaker 2 (47:56):
You're just a wild animal and probably message me
while it's happening and justyou know I can't believe I was
almost the the demise of yourmarriage before it even began.

Speaker 1 (48:05):
It was awfully close.

Speaker 2 (48:06):
I can't believe it was awfully close.
You all for our twins, whitesocks.

Speaker 1 (48:09):
I know you almost took us down.
It was, it was close, just tojust to go be able to watch some
baseball.

Speaker 2 (48:16):
Now she gives us every idea for the podcast.

Speaker 1 (48:19):
Exactly.
Yeah, she does probably moreresearch than I do, and let's
just have this beautiful studiothat we have here with the
camera, so you have thismagnificent vista.

Speaker 2 (48:30):
that's wrinkly green screen.
Whenever it may be that guy hasgot to get this wrinkle figured
out.

Speaker 1 (48:36):
Yep, yep, we're going to put him on it.
You know he's, he's all over it.
So, yeah, that's my, my storyof a dragon's book, and then
also like my story of a bunch ofother stuff and us going to
Chicago and almost imploding.
Fine, it worked out okay, goodtimes.

Speaker 2 (48:54):
It was fun Twins one, so that's all it matters.
All right.
So what are we at at the on tapportion of the episode where
you talk about this stupid shit,even though we've already
talked about enough stupid shit?

Speaker 1 (49:06):
So you know it's more stupid shit.
Yes, Stupider, stupider,smarter.

Speaker 2 (49:10):
And this is what we've had the we've had the, but
you're not.

Speaker 1 (49:12):
So now it's all smarter.

Speaker 2 (49:13):
I don't think I'm getting smarter.
I almost want another one ofthose, but 11%, it might not be
a good idea.

Speaker 1 (49:19):
My number for baseball is 11.

Speaker 2 (49:21):
So you are one, so it it counts yeah.

Speaker 1 (49:23):
Yeah, Did I ever tell you that?
It's, I'm ones, but there was asomebody that was on our team
this last year.
That so ones is the nickname1111, you know, you get the
whole bit, or whatever.
Oh, and yes, on the back of myjersey last probably we, however
many jerseys I've had three,four or five jerseys I'll see a
ones on it.
So I am standing in the on deckcircle and whatever, and just

(49:48):
waiting to go up there and allof a sudden to hear a bunch of
laughing from all of the wivesthat were sitting kind of just
off to the edge Angela, and youknow everybody's sitting there,
and jazzy, and you know what,not you know, everybody's just
having laughing hysterically andI'm like that was going on.
You know, whatever, no big deal.
I just go up to bat or whatever, and they start yelling
something and laughing orwhatever, and I don't hear what
they're saying and I'm likewhatever they're saying doesn't

(50:09):
make any sense.

Speaker 2 (50:10):
That's because you're focused at the task at hand.

Speaker 1 (50:12):
I was dialed in and I probably hit a home run and I
didn't do it.
I probably legged out aninfield tapper to the mound or
something I probably know You'renot laying out any infield
tapper.

Speaker 2 (50:26):
Well, he threw it into the next field, or?

Speaker 1 (50:27):
something, whatever happened, neither here nor there
.
Quit judging my athleticability here.
That's why we're doing apodcast, so I don't have to have
athletic ability.

Speaker 2 (50:35):
I'm not judging your athletic ability.
I'm judging your speed Okay.
That's fair.

Speaker 1 (50:39):
That's fair.
I can, I'm willing to acceptthat I've had too many dragons
milk to be able to be too faston my feet.
So I get done with whatever'shappening.
I'm over the bench and I'm likewhat's going on?
Because they're clearlylaughing and it's in regards to
me.
But they're not laughing at me,they're just laughing something
that I'm involved in.
I don't know what's going on.
So apparently one of the wives,as I was kind of like ready to

(51:03):
you know, kind of get going orwhatever, and she says how do
you pronounce his last name?
You know, just like Beckstrom.
She's like okay, like I, what Idon't understand, and she's
just totally baffled by this orwhatever.
Cause your jersey's atsomething else.
My jersey apparently said Onus,oh, and, yes, Onus, and so she

(51:30):
had been for weeks.
Here we go Onus, so constantly.
That's what I was, I was Onus,and so now I like to this day,
like it's softball or whatever,like people, just call me Onus
whenever I'm doing something orwhatever, and you know she
obviously felt sheepish and youknow if she's listening.
I apologize, you know, but itwas kind of one of those you
know like it was our short stopsgirlfriend.

(51:52):
I don't think.
I think that I'm not sure thatthey're married or not.
I'm doing 100% no.
But you know, super nice lady,she's super fun.
She likes to have a couple ofkeystones at different different
times or whatever.
So a lot of good times had orwhatever.
But that was one of those timeswhere there was three, four of
those wives, girlfriends,hanging out and you're like, how
do you pronounce his name?

(52:12):
It's like, oh, it's not Onus,what is it what?
So yeah, so I was on that pointin time, so yeah.

Speaker 2 (52:22):
I'm going to start calling you, onus, from there.
That's going to be your call.
Sign on the podcast.

Speaker 1 (52:25):
I don't know if you know how we ended up on that
conversation or whatever, but Idon't know either Dragon's milk
path that I'm on.

Speaker 2 (52:32):
We were talking about shit, though we were yeah, yeah
, and it's bullshit, that'shappened.
Dung, dung, all that stuff.
So I have a story about shitand poo and dung.
Let's go, tell me more, I willtell you more, and I'll probably
have to read this verbatimbecause after this dragon's milk
, I'm probably not going to betoo spry with my memory of this
article.
But you like to cook, I do youcook, I don't cook, I hate

(52:55):
cooking.
I think the kitchen is the mostuseless room in the house and
should all be blown up with agrenade.
But you like to cook.
Would you ever consider usingrecycled poop to cook food?

Speaker 1 (53:10):
I have heard of things like that not necessarily
even to cook, but more so forlike.
So I grew up on a farm so weobviously used it to like
fertilize the food, right, Imean it was like hey, so it
wasn't food for like menecessarily, but you use that
for like even for like yeah, youmake manure, cow manure, use it
for stuff like that.
You put it on your garden, soessentially it in a way it gets
in there, but mostly it'sfiltered out and you just get,

(53:32):
like, the nutrients.

Speaker 2 (53:33):
I mean in North Korea they use human feces to
fertilize, and they all get warm, so you probably don't want to
use human feces, but Well.

Speaker 1 (53:40):
I'm going to try not to go to North Korea anytime
soon.

Speaker 2 (53:43):
But in this case you have to have a can do attitude.
Lots of do-do, do-do, all right, lots of do-do attitude.

Speaker 1 (53:55):
So 11% ABV Dragon's Milk, it's a.

Speaker 2 (54:00):
I can do-do attitude here.
So these people on this articleI'm going to read this off the
New York Post so you can alllook it up but these people
choose to live off the grid.
Well, they like to heat upmeals and, well, they don't like
to use microwaves a whole lot.
They actually use recycled poopto cook their food and they
actually have a device to dothat.

(54:20):
And there's some photos andstuff in the article that if you
go to New York Post, I'm sureyou can find this article and
stuff.
But let me explain.
Let me just read the article.

Speaker 1 (54:31):
All right, I'm not going to explain.
I have heard.

Speaker 2 (54:33):
I'm just going to read.

Speaker 1 (54:35):
I have heard that, like if you get like a compost
and there's a whole thing goingon that like the chemical
reaction does create heat, whichis why sometimes it'll combust
and so there is some warmth inthere.
But that's a little weird.
I don't I'm not putting my foodin there, but maybe if it's
rapid put some foil around it orsomething.
It's fine.
Top work container.

Speaker 2 (54:53):
So heating up a meal in a microwave or oven isn't
always feasible fornon-conformists who prefer
surviving on nature's bounty tospending thousands on
traditional appliances in aninflated economy.

Speaker 1 (55:07):
Thousands of kind of microwave, thousands.

Speaker 2 (55:09):
Yeah, I don't know, especially that they're using
poop.
So these solitary sweeties areletting all their food go to
waste.
So these specific people, theylike to turn their poop into
cooking gas.
This guy is named John, he's acabin developer.
These people are off their grid, right, they do their, off
their grid stuff.

Speaker 1 (55:29):
These are the people on the old travel channel or the
Nat Geo channel that are, youknow, selling a little somewhere
and they're not even on those.

Speaker 2 (55:35):
They're on TikTok, right, but they're, they're,
they're those kind of people.
They're on a TikTok, yeah, yeah.

Speaker 1 (55:42):
They're.
They're going to be the onesthat survived the apocalypse.
I am going to be the one thatis going to be like flailing in
the street at when the shit goesdown.
So carry on Right.
So with their shit.

Speaker 2 (55:51):
This shit is going down in their food, apparently,
or they're cooking it.
So, per as many conmodeconfessionals, the do-do-de at
wire alongside his wife is Finn.
His wife, his name is Finn OkaySanitarily harvest their
excrement via a cost andeco-friendly apparatus known as
the home biogas digester.

(56:13):
So that's what you need to getyourself as a home biogas
digester.

Speaker 1 (56:19):
I'm sure it's probably inexpensive and
available for Amazon Primedelivery.

Speaker 2 (56:24):
It probably is, and I think we actually have some
costs here a little bit later.
So biogas is a renewable energyor gas source made from organic
matter.
When the pair flushes aspecialized toilet installed
inside of their 500 square footabode in rural Georgia as these
people live in rural Georgia,they're off the grid, they've
lived there 12 years the scatautomatically flows to the

(56:48):
device transforming the dirtypiles into clean energy.
And they do go on in here and,quotation, say no, our burgers
don't taste like poo, is whatJohn claims.
And no other kitchen doesn'tsmell like sewer, of course is
what John is claiming, but I'mnot so sure.
I think I'd have to like see itto believe it, type of thing.

Speaker 1 (57:07):
I feel like there's a mental obstacle somewhere in
here that I'd have to overcome.

Speaker 2 (57:12):
Probably a lot of mental obstacles.

Speaker 1 (57:13):
I may need a dragon's milk to be able to prior to.

Speaker 2 (57:18):
So instead, he claims , the poop sucking gadget masks
the stench of their number twos.
John adds that the machinerycame with a price tag ready for
their price day.
Here's the price tag of themachinery.

Speaker 1 (57:31):
Maybe I should hit the.
Is that too wild on themicrophone there?

Speaker 2 (57:39):
$1,500 for one of these machines.
Okay.

Speaker 1 (57:44):
That's not as bad as I thought it was going to be.
No, For some reason, one of thethe eco stuff like that or
whatever, always tends to belike don't worry, we'll get you
set up for like $13,000.

Speaker 2 (57:54):
Well, that's not even the average cost of plumbing
house.
The average cost of plumbinghouse is about $18,000.

Speaker 1 (57:59):
I see, according to this article Right On the New
York Post, Well, if you can seeyour plumbing from scratch or
replumbing, I don't know Iplumbed the house that we're
actually recording in right nowfor about a hundred bucks last
year, right, right.

Speaker 2 (58:16):
And of course they insist this their own personal
feces is the fuel.
The feces fuel is better forthe environment.
An end quotation scores.
John claims that we savenatural resources by creating
the methane biogas that we usefor cooking.
This uses less water andthey're able to create a new

(58:37):
nutrient rich fertilizer withhuman extra man.
Even though North Korea does it, it gives their people worms.
So that's kind of interesting.
When he and Finn which weremember Finn is his wife aren't
busy profiting off theirdroppings, their homestead, they
actually rent it out for anAirbnb.
Because if you don't want, touse yours.

Speaker 1 (58:57):
You can go and have food from somebody else's poop,
Right?
So I am still a little unsure.
Is it just this unit Careful?
This unit, like it creates?

Speaker 2 (59:09):
There's a picture over there, right there.

Speaker 1 (59:10):
Which looks like the thing that I Googled here.

Speaker 2 (59:12):
Looks like something that blows up or something.
Yeah, but does it just create?

Speaker 1 (59:15):
You need a bicycle pump and but it just creates
like the heat.
So you're using essentiallyyou're using the methane right
off of it, so I guess I kind ofget it Like you think that it
would have a smell to it.
I guess I don't know how youovercome that, but maybe that's.
The methane is just methane,but any time I've smelled
methane it smells like it's amethane.

Speaker 2 (59:34):
It just seems goofy Just using your own poop to cook
food.
It does.
I mean, I guess, that when theend of the world happens, you
know they're going to be justfine.

Speaker 1 (59:44):
Well, you know, you can create their own.

Speaker 2 (59:46):
How do you even like that on fire?
Well, it's pretty flammable.
Just the methane.
Methane is pretty flammable?

Speaker 1 (59:51):
It's not.
It's a biogas, for sure.
It's pretty.
It's pretty potent, if you will.
I mean it's a natural gas, ifyou.

Speaker 2 (01:00:00):
I've been known to have a little biogas myself.
There you go, going to my wife.
There you go.

Speaker 1 (01:00:05):
Huh, well, that's interesting.

Speaker 2 (01:00:06):
So that's your interesting story I'm going to
have to.

Speaker 1 (01:00:09):
Now that I have this information, I'm going to have
to start harvesting my own poopto be able to cook my food.

Speaker 2 (01:00:13):
For all you preppers out there just get this biogas
system and you're ready to go.

Speaker 1 (01:00:17):
Exactly, and that's so that one must be what I've
Googled here or whatever.
That must be the biogas six,which is about 1420 on the old
Google machine.
The home biogas two is two.
Two, two Number two is eight,29.
So a little bit cheaper.
So if you want to, you know,like, depending on how much
you're going to commit to that,you know, if you want to lean
full in or if you want to justkind of ease into it, there's

(01:00:40):
options, you know you know,whatever you want to do.
Yeah, why not?

Speaker 2 (01:00:46):
Well, that's food with poop.

Speaker 1 (01:00:48):
Yeah, it's food with poop.

Speaker 2 (01:00:50):
You want the fact of the day containing beer.
It's kind of interesting.
In the 1600s some monks inGermany only drank beer and
water during their 40 day fastfor lent.
It seems like an interestinglent options water and beer as
opposed to fish and tuna andthose sorts of things.

Speaker 1 (01:01:07):
Cause beer has a lot of nutrients and things like
that, so I guess it kind ofworks.

Speaker 2 (01:01:11):
Yeah, that's what this particular fact says.
Only these monks.
In the 1600s, they concocted anunusually strong brew that was
full of carbohydrates andnutrients.
In 2011, some journalistapparently attempted to recreate
this brew and he lost 25 poundsduring his fast, oh wow.

(01:01:32):
So for all you beer drinkersout there, if you're looking to
lose weight, there you go, asAndy's hand goes right up into
the air.

Speaker 1 (01:01:41):
usually I don't lose weight drinking beer, but it
could happen.

Speaker 2 (01:01:45):
Now.
Do this concoction with thefast and there you go, here we
go.

Speaker 1 (01:01:48):
You ready for baseball?
Yeah, wait, fast Fast food, orWell you?
Know, Well, it may make, itmight account.
There's nothing really fastabout me, but that's fine.
So yeah, that's our story ofdragon's milk and a lot of other
things and cooking with poop.
That might be the title of thepodcast.
Dragons milk cooking with poopGood stuff.

(01:02:10):
Yeah, we're going to have tofind that bourbon, though I'm
going to do my next task.

Speaker 2 (01:02:15):
And you'll find the bourbon and we'll do a show on
bourbon.

Speaker 1 (01:02:18):
We'll do that for sure.
So I hope you enjoyed thepodcast today.
Like, share and subscribe.
Tell all your friends, tellyour neighbors, tell your
enemies, tell somebody you don'tlike, just force them onto it.
Just take their phone and scanthe QR code and just let it play
Perfect.
Yeah, we just want to be ableto get that.
So, yeah, interact with usonline.

(01:02:40):
Hit us up on Facebook.
There are a lot of topics wecovered today.
There should be a lot of.
I would assume that there'd be alot of feedback on some of the
topics that we covered today.
So, if nothing else to supportthat, you just zone in on
something like that.
But yeah, definitely give ussome feedback and let us know
what you think about anythingthat we chat about.
So we're open to anything Seananything else here today.

Speaker 2 (01:03:05):
No, if you have dragon's milk available in your
area, I'm highly recommended togive it a shot in the coffee
flavors and so terrible as Iinitially thought it would be,
go ahead and get yourself somedragon's milk, try it out.
I appreciate everybodylistening.
God bless you all and cheers.

Speaker 1 (01:03:20):
And we'll talk to you next time here on Two Guys and
a Beer Pod.
Two guys and Beer Pod.
Make sure that I say that right.
I want to make sure that I getthat wrong.
Sean Field, my name is AndyBeckstrom, and until next time,
cheers everybody.