The Northwoods Beer Guy Podcast
We love craft beer! Each week we will taste a number of beers from around the country and give you our thoughts, not only will we talk about the flavor, but also the artwork and anything else that comes to mind.
We will also go on location and visit breweries and try a number of their offerings and give you our thoughts as well.
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The Northwoods Beer Guy Podcast
Ep 105 - Beyond the Barrel: Exploring Central Waters Brewing's Lesser-Known Beers
When it's time to explore a brewery's full range, sometimes you discover surprising variance in quality – and Central Waters certainly delivered that experience. While renowned for their stellar barrel-aging program, what happens when these expert bourbon-barrel wizards venture into lighter, everyday beer styles?
Mike and Jim bravely sampled seven distinct Central Waters offerings – from ultra-light rice and corn lagers to hoppy pale ales, dessert-inspired stouts, a fruited sour, and ultimately, their signature bourbon barrel-aged creation. The contrast couldn't have been more dramatic.
The journey begins with barely-there flavors in their rice and corn lagers – beers that might serve as gateways for mass-market drinkers but left our hosts searching for descriptors beyond "minimal" and "light." Their pale ales followed with surprisingly aggressive hop profiles, while an ambitious Neapolitan stout promised strawberry, chocolate and vanilla but delivered primarily on tart, almost bitter strawberry notes. A peach cobbler-inspired sour similarly missed the mark with its promised flavor complexity.
Just when all seemed lost, Cassian Sunset arrived – an 11.7% bourbon barrel-aged imperial stout with coffee, vanilla and cinnamon that instantly demonstrated why Central Waters commands respect in the barrel-aging realm. This stunning contrast raised fascinating questions about brewery specialization and consistency across styles.
Between tastings, Jim quizzes Mike on brewing fundamentals, creating a fun, educational element that allows listeners to test their own craft beer knowledge. Whether you're curious about Central Waters' range, contemplating your next brewery visit, or simply enjoy authentic reactions to unexpected beer experiences, this episode offers honest insights from two passionate craft beer enthusiasts who aren't afraid to call it like they taste it.
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Grab a beer and pull up a chair. Welcome to the Northwoods Beer Guy Podcast.
Speaker 2:Hey, ladies and gentlemen, and welcome back to the Northwoods Beer Guy Podcast. This is Mike, the Northwoods Beer Guy, and, as always, I am joined by Jim. Hey, buddy, how are you doing? Doing good man, how about you? I don't think I could get any better with you, except for drinking craft beer.
Speaker 1:There, you go.
Speaker 2:Good to hear we are once again back in the studio, which is nice for a change. There we go the brewery we're featuring today. We have had other shows, yes, but I guess you could say we're in the same church but a different pew.
Speaker 1:Oh wow, I guess you could say that couldn't you?
Speaker 2:Wow, you are like coming off the top rope. Yeah, because normally we are heavy into this company's barrel-aged stuff. Which they do a very good job of, and we do have one, yes, we do have one. But the rest of these, to be honest with you, I have not heard. I've heard of two of them.
Speaker 1:They're probably in your wheelhouse more than my wheelhouse.
Speaker 2:And one of them is the barrel-aged one. I've heard of that one, We've had that one before, but yes, but these other ones, I have had the one, but the rest I've never even heard of them. So it's really going to be an interesting show. So basically we are. Let's hope it's in a good, interesting way. Yeah, we are once again visiting Central Waters, Central.
Speaker 1:Waters Amherst.
Speaker 2:Amherst, wisconsin, there we go. That's a good thing, but, like I said, the majority of these are not, I repeat, not their barrel age no. Some have me scared. Yeah, a couple of them. When looking at the notes on them I'm kind of like oh, interesting.
Speaker 1:I didn't even know they made that kind of a beer.
Speaker 2:This will be interesting, for sure, all the way around. Yeah, you got that right.
Speaker 1:Well, should we?
Speaker 2:just jump into one here. Oh boy, so my reprieve last week is over, yeah, and guess what? What's that? I found 11 questions. We only got one, two, three, four. We only got seven beers though. Oh, so this is going to be really fun Dang it. Can you tell me what they're about? Yes, I can. The questions are all relating to craft beer. Oh, okay.
Speaker 1:Does that help At least.
Speaker 2:I have a chance. Yes, I'm not a very good chance, but I got a chance. Yes, I think you probably get one or two right, okay, okay, well, keeping my fingers crossed there we go, all right.
Speaker 1:So what are we gonna start?
Speaker 2:well, hey, so the first one that we have is is it ode ode? Yes, ode, but this is the japanese rice lager version and this is 5.2 percent abv. Now, if you remember, last week, the majority of them were less than this one. Yes, you know. So, we that was. If you, ladies and gentlemen, if you didn't listen to that one, that was our saint patrick's day. Yes, show, go back and listen those yes we learned why the leprechauns are angry.
Speaker 2:Yes, so all right. So a japanese rice lager. This should be kind of an interesting thing. Yes, I found that there are five different Ode. Ode, it's like a series then, yeah, and they're all lagers. There's a Vienna style, a rye, a corn, a rice and just the lager. Okay, so it says there may be other variations of Odie beers, such as those brewed in honor of Ashley Anderson, with proceeds going toward her treatment and recovery.
Speaker 1:Hmm, I wonder who that is, or what?
Speaker 2:cancer, maybe I don't know. Huh, I don't know. Okay, I wish I knew more. So, does it go into any? All right? So it says oh, you got the 5.2% right. Yep, extra, extra crispy. There was two extras in there. Wow, is this like bacon? Could be it brewed with a massive amount of rice? And how much is that? I was going to say, is that a good thing? Is that a lot? Because normally your rice beers are some big brand beers Like Inhouser Bush. Well, you know, in that arena. All right, now I don't know how to say this word D, be careful how you say this one, I don't even know. Mashed and naturally carbonated, this light and refreshing lager finishes pleasantly dry and bubbly, perfect for sipping and celebrating. Well, there you go. It's like a party, party in a can, party in a can Very light color.
Speaker 2:I mean you can see through that bad boy, this is like one sheet above clear water. This one reminds me of the aroma, reminds me of last week a little bit. There's not much there. No Gosh, I hope this is good. Well, here we go to the rice lager. Well, there's flavor. Do you know how many rice lagers we've had Intentionally? Yeah, probably not many Scored Probably not many, not many. I'd have to look on Untappd for that information, but there's probably not a whole lot. Yeah, this is on a weird note.
Speaker 2:I don't think this is like a really popular style that a lot of craft brewers are jumping to, and there's probably not a lot of bourbon barrel aged Japanese rice lagers Probably not. Oof, wow, because I've always, I think I've always heard. Now, I apologize if this is wrong, but I always thought I heard that sometimes they use rice because it's cheaper. Oh, again, I don't know if that's true and I'm not just talking about Central Waters, I mean, there's any in general, in general, and that could be wrong. But they use a massive amount. A massive amount.
Speaker 1:Yes, that's a technical term, massive amount it could be a lot.
Speaker 2:It could be a lot. It could be more than a lot. It's a massive amount, massive, all right. Well, we just don't know how much. Really not a whole lot of flavor. This would be one of those. It could be a lawnmower beer yeah, honestly, but there's just not a whole lot of flavor to it either. Yeah, I'm going to have to let you start on this one too. Oh boy, yeah, it's very light in the aroma, very light in the flavor, but it's not extra crispy.
Speaker 2:Yeah, I'm not exactly sure. It's not like bacon, not like bacon, crispy bacon. I'm not crunching Uh-uh, I don't have to chew my beer. Nope, I agree with you there. Maybe it's that first word.
Speaker 1:I don't know. Oh yeah, that I'm not saying that yeah.
Speaker 2:I'm not even going to say it because I don't know how I pronounce that Boy flavor-wise, you think they mashed it too hard and mashed some of the flavor out. Could be, you never know, I don't know. I'm not Again, it's not offensive at all. Anybody that's never drank a craft beer they could drink this. Yeah, because I is a craft beer, right, I don't. Uh, what would you tell us? Tastes like? Yeah, that's it. How do you? How do you describe it? There's just not a lot of flavor to it. You know well, I thought this is like less flavor than like a big box beer. Light beer, I would agree and there's.
Speaker 2:That's. That's hard to say, isn't it? Yeah, it's not offensive, but, like we've said before, you and I are are kind of stickler like flavor, and there's really not much there. I'm going to go a 2.1 just because and like I said, I think it could be a lawnmower beer. If it was ice cold on a hot day you could chug it, but why, you know? Take it to the bathroom. Yeah, there's a lot of other beers that you could take that role, that have flavor, you know. So, yeah, I'm just I'm. Again, it's not offensive. Anybody that hasn't had a craft beer before could drink it, but I'm just not really a big fan, so I didn't look at it. But I mean, is there anything on the artwork that we can even give it a tenth of a point on?
Speaker 2:Well, I mean it's got, you know, kind of a nice sunset and trees and there's like the heron on it. Artwork-wise it's not bad, but does that make up? Does that give you stretch it out far enough? Yeah well, yeah, I'm with you, buddy, I'm going to have to go with 2.0. I mean, it's not bad, it's just not there. We're kind of picking up where we left off last week.
Speaker 1:Yeah, this would have fit in with the Irish ones.
Speaker 2:I don't know, dude it is, I mean. But I mean this is light. I mean I think I've actually went to the bathroom and had a different urine color, that's darker than this.
Speaker 1:That is darker than that.
Speaker 2:This is really super. Well, you know, the thing that makes up for it is Central Waters is in the top percentile for their barrel aging program. Yes, so they make they more than make up for this. But, like I said, I don't know this. But, like I said it, I don't know it's. I'm sure there's a market for it and it could be maybe the younger folks you know? I don't know, but not us. This would be one. You could compare it if you didn't if somebody went there, going hey what do you have that's like this mass-produced beer?
Speaker 2:they could drink that right. That would be the only saving grace, I think, for me and you. There's no way we'd ever go there and request this no, since we were talking about that. So let me and you. There's no way we'd ever go there and request this no, since we were talking about that. So let me give you your first question. Okay, what is the primary fermentable sugar source used in beer making? That's the malt or the grains? It's the sugar out of the grain. Which grain Got to be a little more specific Barley? Oh, did I get it? You got it right. Oh, now you're mad, aren't you?
Speaker 1:I'm going to give you one-tenth of a point. Okay, nice, dang it.
Speaker 2:All right. Question number two All right, which country is known for inventing Pilsner? You've had this before and I can't remember. Um, germany, oh, come on, I'll give you a second chance. Czechoslovakia, yes, oh. So get a half a percent. No, we're gonna minus 100. Dang it. That was it. I knew, you knew it. That's I want to give you a second because I was bouncing back and forth in my head. It goes to germany. Or is it czech?
Speaker 2:because they've had czech style pilsners you know, and german I think when we looked on the czech ones we talked about, we looked at all their brewing when they first started brewing. It's been six, fourteen fifteen, sixteen hundreds yep, craziness, yes, craziness. So you are almost above zero. Awesome for once. I quit. I should have. I should have quit after the first one. There you go. Awesome, well, I guess let's uh. Now this next one. I didn't even realize they had a pilot series. I had never heard of it. No, I didn't either Like.
Speaker 2:I said before all of these. I've only heard of two of them. So this is their pilot series, Roger Roger, and this is their American Pale Ale 5.35%. So I got a little bit Okay. This exceptional brew features a highly expressive yeast strain renowned for its classic American pale ale aromatic qualities. Without the vegetable the what the vegetal notes sometimes associated with dry hopping. Crafted with cashmere belma and barbie rogue hops, Roger Roger Pale Ale burst with notes of fresh floral berries, strawberries, blueberries and ripe citrus. Okay, I will bet you a dollar that we'll get the citrusy taste, but we won't get any berry-type flavor, because that's typically what we ran into. There's a lot, that's a lot, of berry, A lot to go on. I don't even know what a floral berry is. Yeah, it smells like a pale ale.
Speaker 2:At least there's an aroma, oh jeez, there's an aroma.
Speaker 1:I'll give it that.
Speaker 2:There's hops in there. There's a couple, yeah, oh, this one in the last two weeks. This one probably has the most flavor so far. Yeah, and I'll guarantee some of these other ones are going to have more, but this one has flavor. I don't taste a strawberry, no, A blueberry. I maybe get a hint of a blueberry, but it's, I'll guarantee it's just the citrusy, the citrus from the hop. That's kind of just. What about the floral berry?
Speaker 1:I'm not sure what a floral berry is? Is that kind of like a?
Speaker 2:What's a vegetal note? I'm not sure.
Speaker 1:I don't think I've ever.
Speaker 2:It's a vegetal.
Speaker 1:Oh, is it vegetal not?
Speaker 2:vegetable. I don't know what it is, I'm not sure. We'll just say we're not sure and leave it at that. And where does Roger, roger, roger, what is?
Speaker 1:Hey, that's like military.
Speaker 2:No, it's just one, oh Roger that. Roger. That Roger Roger. We know Roger. Maybe we have to start calling him Roger, roger Roger.
Speaker 1:Roger, roger, roger, he'll be like what Interesting One is sufficient, yeah, yeah. Well, what do you think on this one?
Speaker 2:Oh, boy. Well, as you know, I'm not a big pale ale fan. Granted, this is an American pale ale, not an India pale ale. Ooh, yeah, it's. I mean, I guess for me, like, the aftertaste is that hop that just drowns out all the. I mean, if I could taste the other things that they say are supposed to, I mean they could be in here. I just can't taste them. But that hop just overpowers, and I don't know. It says here, you know the highly expressive yeast strain. I'm not sure what that is. So this is out of Milwaukee.
Speaker 2:I'm sorry I didn't listen to that first part. Oh, is this the? So this is out of their to their milwaukee tap tap room. Yeah, so same company, just yep, yep. But boy, boy, the first one just had no flavor. This one is not a flavor that I like. Um right, oh boy. I think we may grade this one a little more widespread between you and I. I'm gonna have to go 1.9. I just I'm not a fan. I'm burping up hops. Um, all I taste is hops. I don't. I don't get the citrus, blueberry, strawberry or floral berry. I'm sorry, oh, I'm sorry all right well for myself.
Speaker 2:I mean, and I I know this is kind of a stretch, but when you were talking, I was sitting there kind of trying to figure out the, the aftertaste. Like I said before, I almost had a little bit of a blueberry flavor, but the other one's not at all, um, and I do think it's more just the citrus from the hops. Uh, I don't mind this too bad. Uh, would it be one? I would intentionally go out? Probably not, but I'm gonna go like a 2.3 because I do think it's fairly decent, not over the topthe-top hoppy. Like you know, like your India Pale Ales are definitely a stronger hop, but this one is for an American Pale Ale. It's a pretty decent example, I think, but again, like I said, I probably wouldn't rush out to buy it myself. And a new person just getting into craft beer, they may not particularly care for it Just because you know hops are. You have to get used to hops. Yes, you know, and I think a new person would be like oof, that's too hoppy. Yeah, I mean because we've had an entire podcast where we've had great pale ales. I mean that I haven't had any of this hoppy flavor that I really liked.
Speaker 2:Did I happen to tell you I have another idea for an IPA podcast. Oh, not Variations of Roger Roger, is that what came to mind? Nope, but I got an idea coming up, so you're going to love it. Boy, this, but this is. It's like hurting my jaw, so you want some more? Oh, wow, like I said, I've never even heard of these, and it's okay, you know. Again, like I said, I think their expertise is definitely the barrel aging and they've proved that over and over. So these other ones are going to be interesting and hopefully they'll get better. But you know, yes, let's get back into our good questions so that we can have the listeners participate with us. All, right, so what is the process called where yeast converts sugars into alcohol and carbon dioxide? Well, it's fermentation. Is that the word you're looking for? Yes, okay, yes, I'm going to give you plus .001. Because that was too easy, dang it All right. Number two or number four which type of beer is traditionally served with a slice of orange? Oh, because it's Blue Moon.
Speaker 1:There you go, it's an example.
Speaker 2:Yes, but what was the style? Oh, I'm drawing a blank and I'm going to kick myself Dang. It Starts with a W, whitbeer. Yes, yes, thank you, give me a .0001. Minus 500.
Speaker 1:Oh man.
Speaker 2:Because I got a hint. Whitbeer, whitbeer, I gave you the example. Yes, you did. And you know another one that actually was pretty good was by Lanning Cools. Remember their Sunset?
Speaker 1:Oh yes.
Speaker 2:Yes, that one was good, but then, when they got purchased, they got rid of it because it was a competitor to Blue Moon. Ah yes, the people that bought it already had Blue Moon. Yes, bummer, yes, so that was a good one.
Speaker 1:Yeah so you're doing.
Speaker 2:Okay, yeah, you're only down 1,000 points now. Hey, I'm happy, there you go. That's the closest to zero I've been in a long time. All right, do we got something better? Oh dang. We having a pale ale? Oh, darn it. This is their HHG American Pale Ale at 5.4% and 45 IBUs Nice. Do you happen to know what HHG stands for? It took me a little bit of digging, okay, but I found out. It meant horseshoes and hand grenades. So that's all you got to be close with.
Speaker 2:That's right you just got to be close. Yep, inspired by the music of Wisconsin band Horseshoes and Hand Grenades, I had no idea. This Citra and Mosaic Hopped American pale ale is best enjoyed with friends, old and new, while playing or dancing to your favorite tunes. Okay, let's make some memories today. I've never heard of that band. No, I have not either, so hopefully they're extremely good. Yes, so we do have a nice head, a nice foamy head.
Speaker 1:I mean that's.
Speaker 2:And it's definitely.
Speaker 1:Lighter color.
Speaker 2:Yeah, it's lighter, but it's darker than like your normal Pilsner. You know things like that. Yes, so, yeah, oh, he's going to look at the can. So what's weird? Across the top it says ale, sun, earth and sky. Yeah, you know, they're like very, if I remember right, the. Central Waters is like, very like, environmentally friendly kind of thing.
Speaker 1:Yeah, there you go Conscious yeah.
Speaker 2:But I don't know what the tie-in is to those words, to the music, oh yeah.
Speaker 1:No yeah, because it's not on the other ones, is it?
Speaker 2:Right, huh, I'm not sure, dude, all right. Well, again one of those unanswered questions. Oh boy, the smells you. You mean the aroma, I can smell it. Oh boy, I will safely say I think the Roger Roger had better flavor. Wow, you doing okay over there, Boy. These are not in my wheelhouse. This one is 45 IBUs, but it's definitely got a stronger piney hoppy flavor. Oh yeah, you love it, boy, hoppy, hoppy flavor. Oh yeah, mmm, you love it, boy, and you know you love it. Oh, I mean the aromas. So you've been out of IPA practice for a while. We've got to get you back in there because you were starting to like some of them. I mean the ones we've had. I mean because I mean we did one, a totally blind one, that we've never even had at the breweries before Were really good.
Speaker 1:I mean, they were juicy hazy, really good flavor.
Speaker 2:These are just like oof.
Speaker 1:This one has definitely got a stronger flavor. I mean, it just dries your mouth right out.
Speaker 2:Oh yeah, yep, it's got a drying effect there, boy, yeah, I'm going to go a 2.2. It does have more flavor than the first one, because the first one really didn't have any flavor.
Speaker 2:Yeah, the race. But it's a lot stronger hop flavor than the second one, than that Roger Roger did, and I guess between the two I'd rather drink the Roger Roger than this one. And I mean for me, even if it says 45 IBUs, I think this is more than 45 for bitterness for me. For me, even if it says 45 IBUs, I think this is more than 45 for bitterness for me. I mean, again, I'm not an expert on how they do the IBUs, but boy, this really is a lot more bitter and hoppier, much more hoppier for me. I'm going to have to keep going down. I'm going 1.8. Okay, I totally get it.
Speaker 1:You know this is. I mean. I don't know if I could recommend this one for the for a new person.
Speaker 2:I wouldn't. This might scare them. I just think it's too. When you said he has kind of a dry finish, you're right, you know, and we're used to that for an india pale ale yeah, not so much an american pale ale, but this kind of caught. You caught me off guard anyway. I mean, I would almost think this has more of an india pale ale style than an American pale ale.
Speaker 2:Yeah, I agree with you. I don't know, I mean I could be way off base, but no, I agree with you 100%. I think it's closer to that. Yeah, it's just. This has to be one of the on that flavor, the stronger hot drying effect of an American pale ale that we've ever had. Yeah, these are yeah, these are yeah and this I mean. What's hard is again, you read the little write up here and you're like oh, that's not so bad, that's not so bad.
Speaker 2:Then wham, then you're like oh, Wait a minute, was that the same beer? And I mean we've had some decent American pale ales. Oh yeah, yep, that were not. I've preferred some of those because they're that lighter flavor, you know.
Speaker 2:Not as hoppy, not this one boy, this one has hops. Oh yeah, that it does for sure, oh boy, all right, you got another question. Yeah, are you ready? Yeah, my eyes are watering. All right, question number five Okay, what is the term for a beer made by blending a young beer with an older aged beer, often sour, a younger beer and an older beer, and this is worth a million points, because you're looking at me going, he has no idea. A million points, so this is going to be worth one million points?
Speaker 2:I've actually never even heard of this before. I don't know if we've had one of these Blending a younger beer, because I was going to say when you first said about blending beers, I was going to say a Cuvée, but that's the ones we've always had. They've all been barrel-aged and they've mixed them together. Yes, I don't know on this one, dude, I'm sorry. So I I wish somebody on the list would tell us more about it. So I'm going to spell it. Okay, if you want to write it down, because I don't know how to say it actually. Okay, g-u-e-u-z-e. Yeah, I got nothing for you. Is it goo-eezy? I don't know. We'll have to try and figure that out. I wish somebody would send us one to try. I mean it sounds interesting. I mean I would taste it. Oh yeah, yeah, but I don't know. I don't think we've had that style of beer.
Speaker 1:No, I'm sure we haven't.
Speaker 2:One of the few styles that we haven't had yeah. Because, like I said, we've had cuves and all that, right, but I've never even. I can't even pronounce it. I wrote it down and I can't pronounce it, so I'm not even gonna charge you for that one okay, good, thank you, but I.
Speaker 2:I read it and I was like, well, that's interesting, maybe somebody out there knows about it. Yeah, that is interesting. We'll have to keep an eye out see if we ever run across one of those there you go to try. But yeah, I've never even heard of that. All right, here we go. Okay, which grain is commonly used in the production of gluten-free beer? This is an easy one Rice, no, no. What grain Gluten-free?
Speaker 1:And I should know this, because we have friends that the wife needs gluten-free beer.
Speaker 2:It's not wheat. It's not wheat Because wheat is a yeah, that's the opposite end. It's not wheat, it's not. They're going is a. Yeah, that's the opposite end. It's not wheat, it's not. They're going to be so mad at me that I don't know this. I don't know, dude, sorghum oh see, I didn't even remember that was a grain Minus a thousand. That's where I know sorghum has been used for like honey kind of stuff, but I didn't realize it was a grain.
Speaker 1:You're doing all right, though buddy, I need a beer after that. Uh-oh, what do we got?
Speaker 2:That round was brutal on me the beer and the questions, the beer and the questions. So now we're on to another ode or odie or whatever. Odie, Yep.
Speaker 2:All right, and this one is their corn lager, and the can is the same, except the first one was a yellow kind of outline and this is kind of a darker blue. Okay, all right, so this is 5.5%. By the way, Again made in Milwaukee. Yep, that brewery down there, yep, this lager's brewed to be refreshing lately. Hoppy, knock on wood, we'll be the judge of that. And extra crispy.
Speaker 1:Now the first one, the rice one was extra, extra, extra.
Speaker 2:This is only single extra. Okay, the D word again Duh, duh. I don't know what that is Mashed and naturally carbonated. What that is mashed and naturally carbonated? We pour this on a special side. Pull faucet from the czech republic to accentuate the aromatics from the foam and the very soft mouthfeel this beer offers. And sometimes I feel like I'm just getting violated when I say stuff like that Brewed, sorry. Yeah, brewed with corn, thank God, yeah, and a light hop hug of Zuper Cesar hops. This is a good time you don't want to miss out on. Now, you know, when you were talking about that side, pull faucet on untapped, they just added that. It's like you know, you can have, can bottle. They just added that to it and I've never had I'm pretty sure I've never had a beer out of one of those.
Speaker 2:So isn't usually they tap the beer on the ends, yeah yeah, so I don't a beer out of one of those, so isn't usually they tap the beer on the ends.
Speaker 1:Yeah, yeah, so I don't know if it's Side in the middle.
Speaker 2:Yeah, I don't know. That's a good question. I'm going to have to look into that some more and just figure out what that is. But I know they just added it here, probably within the last couple of months, and I still have never had one. And you said that was through Untapped. Untapped, yeah, and this is the corn, the corn Lager Lager. It's definitely light in color. It looks like corn. Yeah, they've all been very light so far.
Speaker 2:I don't see it, not a whole lot of For aroma, not much there. I'm going to grab the rice can. Yeah, you can't, yeah, I don't know, I don't really taste this one again. It gets back to very, very minimal flavor. You can tell it's a lager, it has kind of that flavor, but it's very, very light. Yeah, you know what I'm afraid of is, I think these first four are on the lighter end.
Speaker 1:Yeah, and then the last ones are going to be vastly different.
Speaker 2:I think, yeah, I don't think there's anything these three have in common with the first four. No, not even remotely. I don't think. Just looking at the can, even I don't think so. So I mean, the rice lager and the corn lager, can you differentiate them? Well, I was smelling the corn lager out of the glass and then I was smelling the. The rice can, yeah, and that one does have a little little. The rice is a little different smell, but they're still very minimal. I mean, could you drink this a moment alone, like on a bet, or no? I think between, or maybe sitting in a garage, maybe. I think between, or maybe sitting in a garage, maybe I think between the rice and the corn. I would prefer the corn more than the rice. Yeah, I think so too.
Speaker 1:I mean it's not.
Speaker 2:I mean, are we talking like leaps and bounds? No, no, we're talking, we're talking.
Speaker 2:Yeah, we're talking really yeah, and I don't have any other background to why they made this style. This is, yeah, I don't Like I said, I've never heard of this Ode or Odie or whatever this series is. I've never heard of it Because I mean that's the hard part. I mean they're not. There's not a lot of flavor, not a lot of. I mean you're making, I don't know there's a lot of flavor, not a lot of. I mean you're making I don't know there's a lot of time and effort put into making this.
Speaker 1:Yeah, um, I mean it's helping the farmers like oh, you go first on this one, sorry.
Speaker 2:Yeah, I need to change one of my scores too, by the way. All right, because I I can't go above. Well, I'm gonna. I will say'll try to follow on with you. Of the first four, this is probably the best. Yeah, but I can't say much more. I'm going to have to say a 2.1. Yeah, it's okay. I think I could sit in the garage on a hot day and have one. I don't know if I could finish it. If I was mowing, I might accidentally spill it or something Right. But this, I don't know if I could finish it.
Speaker 1:If I was mowing, I might accidentally spill it or something, right, but this I don't know. Okay, so here's my deal.
Speaker 2:Yep, I agree with you, but there's no way I can put this at a 2.4. So the rice, I want to drop that down to a 2.0. Okay, and this one I'm going to give a 2.1. Gotcha, the pale ales. I did go a little higher, just because they did have more flavor.
Speaker 1:Yes, and you do like those a little bit more, much more than I do.
Speaker 2:Between the two. Like I said, I would much rather have the corn than the rice because there is a little bit more flavor to it. But again, would I go to a store and say I want this. No, no, I apologize, central Waters, but I just I wouldn't. Yeah, and there's. It pains me to say that because most of the beers we've had from them we're like yeah.
Speaker 1:We drive a couple hours to go get them One way, one way, you know.
Speaker 2:Yeah, this is boy. I'm just struggling with adjectives to try to describe it's just like hard to.
Speaker 1:Yeah.
Speaker 2:Because I mean it's not bad, it's not horrendous, it's just. I guess for one thing I probably haven't had a lot of corn beers or rice beers. I mean because I don't like bush products.
Speaker 1:to begin, with Correct yeah, so I don't drink the mass-produced ones?
Speaker 2:I don't Now. I will. Now that you say it, I do think these are brewed to be direct, these two for sure to be direct competitors of, like your big beers Right, you know what I mean. And compared to them, they fall right into that category.
Speaker 2:You know what I'm saying. But where somebody goes there and they go, hey, what do you have? That's like this, oh, we got this rice one, or we got this corn one, and then the people are like, oh, okay, and they probably love it, right, yeah, you know, but for those of us that are definitely into craft beer and, uh, again, flavor and such it's, they're just kind of lacking and and such. So I, I again, they're not horrible, but I really wouldn't, personally, I would not go looking for them. But again, a new person could drink that all day long. Yes, so, speaking of that, okay, which beer is traditionally associated with Germany and it's not a Pilsner? What style? Yes, marzon, oktoberfest. No, that's not what they're looking for. Well, you're not wrong, but I think maybe a little bit higher standard category, what marzon would fall in? What category of marzon?
Speaker 2:would fall in there yeah, so you got the category above it and then underneath, oh, like a dunkel no, persons aren't them. I don't know doppelbach, I don't know. I, oh, lager, yes, yeah, I take a million points off. I totally missed that one, because when I think german beers, I think think Oktoberfest or Marzahn. That's what I was trying to say it's a little higher level.
Speaker 1:Yeah, okay.
Speaker 2:So that was not a hard one, so we'll give you that one. Okay, all right, number eight what does the term Lambic refer to? L-a-m? Well, it's a style of beer. B-i-c. Yep, but you want more specific than just a style of beer? Yes, a little bit more. They're kind of like how do you describe them? I've had some Lambics. They're typically like a fruity, if I remember right, almost like kind of in the farmhouse style. I think I could be way off. What is their definition? It says a beer fermented with wild yeasts. Oh, okay, almost beasts, because we've had lambic beers before and they usually have a stronger fruity flavor. Huh, okay, well, we've got three beers left. How many questions you got left? Three, I have three questions left. Oh well, there you go, nice.
Speaker 1:All right, so let's hope we're through the I think we got through the first the roughness.
Speaker 2:Yeah, hopefully, wow. So now we're going to move into another 16-ounce can? All right, and look at the guy on the-. Oh, there's a couple of them. They look like ice cream cones, wouldn't?
Speaker 1:it.
Speaker 2:It's an Ice Cream Conversation. Oh, Ice Cream Conversations. Neapolitan Stout? Well, oh boy, I hope this is like. Now we've had another beer. So it says the style, and I don't know if it says it on there, but on what I found Neapolitan Stout with Strawberry. Okay, Does it say.
Speaker 1:I don't know if it says it on the can or not.
Speaker 2:It does it say I hope I don't know if it says on the can or not. It does not say, it just says neapolitan stout. Oh, here we go. Stout brewed with strawberries, vanilla and chocolate. So it does have a strawberry. Well, that's yeah, that's a good thing. Remember we? We had another one that was like a neapolitan stout from a different company, I can't remember and it wasn't very good. I don't think, was it, I think it reminded me of the ice cream, but like when it's all melted, like in a blender.
Speaker 1:Yeah.
Speaker 2:So it says what do you do when you can't decide what type of ice cream you want? You get Neapolitan. This beer is bright with strawberry and a beautiful chocolate and vanilla finish. Okay, wow, and I got a. Ooh, when I poured yours, the head got a little out of control. Wow, so we got a. So it's definitely stout colored. Yeah, it's by far the darkest one we've had so far. Yes, I'm pretty sure it won't stay that way, but I'm thinking there we go, all right.
Speaker 2:So yeah ice cream conversations and did you describe what's on the can? So the can it's like. On the one side there's like a chocolate ice cream cone. Of course he's got arms and legs and such and he's like in shock, he's going oh, he's got eyes and a mouth. And then you've got some another.
Speaker 1:A guy with no arms, no arms.
Speaker 2:That's probably why he's going whoa, another ice, that's probably why he's going whoa another ice cream or something. I don't see the cone on him and that's it. Those two guys. I can smell something this far away.
Speaker 1:Yeah, I can smell the strawberry.
Speaker 2:Oh, I can get the chocolate and the strawberry on the aroma. For sure, strawberry stands out. All right, here we go. The strawberry overpowers. I think I don't get any vanilla to you. No, at least on the first taste, I'm not picking up the vanilla. No, I don't Definitely get the strawberry, but it's almost like a non-sweet strawberry, like a bitter yes, for some reason, I don't know, like a sour strawberry type.
Speaker 2:Hmm, boy, hmm I was expecting a lot more On the aroma. I do smell the chocolate and I smell the strawberry, but the taste-wise is definitely strawberry. Yeah, not the same as the write-up, and we said 6.3%, 6.3%, yep, wow, that's interesting. I'm trying to think yeah, I just I don't get the vanilla at all. I think that strawberry really overpowered it. But even like the chocolate, I don't get a lot of chocolate. I mean maybe a faint hint of it, but I get more on the aroma than I get on the flavor. That's kind of weird, yeah.
Speaker 2:And you know again the first thing you think about ice cream sweetness, yeah, yeah, not the bitterness.
Speaker 2:Yeah, and that strawberry, you're right, is like the not real sweet strawberries, it's like a sour, bitter, not quite ripe strawberry, kind of a green strawberry. Yeah, yeah, the tart green one. Huh, interesting. Wow, so you were first. Oh, boy, I'll go with 2.4. I just think that the strawberry overpowered it. I don't get vanilla at all and, like you said, if it was a sweet strawberry I'd probably like it better. But I do think they need to maybe tone that down just a little bit. Yeah, you know, because again, I get the chocolate. On the aroma, but not on the flavor. Yeah, I'm going to have to go. I'm going to say a 2.2. I'm going to say it. So far it has the best flavor, but it's not a great flavor. It's an okay flavor, but I had, of all the beers we were doing, other than the last one, I thought this one had the best potential for being had a good taste, but boy.
Speaker 2:I don't know I hate to say it, jim, but I honestly think if this one, the warmer it gets, I think it might get worse. Yeah, you know what I mean, and I don't mean that in a bad way, but I think that strawberry just would continue to overpower everything. You know? I don't know. Yeah, they could have cut back on the strawberry a little bit, maybe add a little bit more chocolate or a little more vanilla.
Speaker 1:Yeah, I wish they had more vanilla, because I don't pick that up at all.
Speaker 2:Yeah, I wish they had more vanilla, because I don't pick that up at all. Those flavors are really added to the quality. Because I'm like oof, this one is not easy. I mean we like stouts too. I mean this is not listed as a pastry stout, right? No, I mean it's not. I finished that glass and that strawberry is not sweet. It's just like oof Crazy. All right, we're running out of questions for you, buddy. Okay, all right. So this has got to be an easy one for you. Okay, I appreciate that, which is a. Okay, give me a method used to add hop aroma and flavor without significantly increasing bitterness. Is that dry hopping? Yes, it is Nice. I paid attention To what my brother Told me that time. There, you got that one right.
Speaker 1:Nice.
Speaker 2:You're only down 10,000 points, hey again.
Speaker 1:That's the closest to zero.
Speaker 2:I've ever been In a long time and I'm really scared Of this one. Well, yeah, it could be, we could be, yeah.
Speaker 1:Interesting.
Speaker 2:This is their Last minute Cobbler and it's a fruited sour, 7%, and not reading.
Speaker 2:Is that supposed to be a peach, or what Well cobbler is? Is it apple cobbler? Well, there's peach cobbler as well, oh okay. Well, let's see if I. We'll read a little bit here. Most of the time, our beers are planned out months or even years ahead of time, but there are rare instances where we simply look at some spare ingredients we have lying around and wonder what can we make with them. This is one of those times. This beer is meant to pay homage to, those days where we stand in front of an open fridge scratching our heads, wondering how we're going to make a dessert for the last-minute dinner guest we're having come over tonight. Oh, 7% EBV Smell the aroma on that one.
Speaker 1:Oh, I really got nothing. There is something sour, I got nothing on it.
Speaker 2:I got something sour coming on.
Speaker 2:So it looks like it's a peach playing billiards and he's apparently losing or something. Oh boy, definitely very, not see-through. I don't know what that fruit's supposed to be. It's. It's not sour, sour, it's kind of a sweetener, but I don't. Can you tell what the fruit is? No, like I said, I don't. I'm confused. No, I yeah, because that's a funky looking apple apple. If that's an apple, I was going to say I don't know what it is, and the fruit being a cobbler, I would think, okay, apple cobbler, cherry cobbler, peach cobbler, here we go. Oh, looked inside the can, okay, peach cobbler-inspired sour ale with peaches, lactose, vanilla, graham crackers and cinnamon. Well, let's take another taste then, because I missed a lot of that.
Speaker 2:Yeah, I don't know, I'm missing a few of those ingredients.
Speaker 2:I guess on the aftertaste I might get peach, don't get graham cracker, cinnamon, and then Don't really get cinnamon. Vanilla, no, huh, well, wow, okay then. Is it the worst sour we've ever had? No, is it the best sour we've ever had? No, you know, wow, boy, again, this hurts. I'm so glad that they're into barrel aging, oh yeah, well, I'm going to have to go.
Speaker 2:I'm not a fan of this. I'm going to go to go. I'm not a fan of this. I'm going to go with 1.7. Okay, I don't know if I there's something. I know it's not overpowering sour, but like my mouth is just dried out from it and I don't know what's causing that, because I don't think peaches do that. But something, there's something, and I'm not sure what it is. It's like I don't think. Think like I'd even make this for you dessert if you're a last minute dinner guest. This is dude. I'm going to. I can't. Here's my options. I can go 2.5. I don't think so. So I'm gonna go 1.9 again, like I said, if it's, it says it's peach, but I really don't get much of a peach flavor. I don't get the cinnamon, I don't get graham cracker, I don't get you need those flavors.
Speaker 2:I get the sour, yes, type part and it's not overly sour, but that's the only flavor I get. Is like just a generic sweet sour Right Kind of thing. And the artwork on the can is cool but I just don't Well look at. That was probably his face when he took his first drink too.
Speaker 2:He went wait a minute. Whoa, yeah, I Dang it. Okay, wow, this is not easy. Well, I guess. Would I recommend this one to a new person? Probably not. No, I think it's just there's not. In this day and age, most of the sours out there are more sweeter than sour, but they also have very good flavor. Yes, sweeter than sour, but they also have very good flavor. Yes, typically are a lot of flavor. Where this one, I just I don't get a lot of flavor, unfortunately, so the sourness overpowered everything.
Speaker 2:Yeah, yeah and it's not that it was super sour, but it was just that the flavors are so minimal, right muted and yeah, there you go, muted thank you.
Speaker 2:Um, yeah, I, I couldn't recommend this one either. Oh boy, we have not had luck here. The last, our last two weeks have been a little sketch. I think the last one will make up for it. But well, why don't you hit me with your last question? Can you once your eyes open? After you, you chug that taster glass down? All right, these should be easy questions for you. Multiple questions. Two oh, okay, in brewing, what does the term mash refer to? Well, mash is when they have your water and your grains and you're actually heating it up to extract the sugars out of it.
Speaker 2:I think I can get this, because theirs was the mixture of water and crushed grains. Yeah, so I think you got it. Okay, we'll give you a point, a point one, point, zero, zero, zero, zero one nice, so that's positive, all right, I'm getting closer to zero. All right, your last question of the night. Okay, which beer style is known for its cloudy appearance and banana like flavor? A hefeweizen, oh, grasshopper.
Speaker 1:You're correct.
Speaker 2:Do I get one point? I'll give you one point Nice. I'll give you one point Awesome, so you did pretty good.
Speaker 1:I rocked it, you did pretty damn good, this one I did.
Speaker 2:I was surprised. I mean, the ones you got wrong were hard ones.
Speaker 1:Yeah, the average craft beer.
Speaker 2:That word there. I still don't. To this minute, I have no idea how to even pronounce it. Okay, well, let's All right. Well, to close out this, central Waters and I know the rest of them have been a challenge. We have had this one before, so let me ask you this as a wild question. Yes sir, I know that this one's going to probably taste better. It's not even related, right? Do you want to tell me what you thought of this group first, and then we'll drink that one.
Speaker 2:Yeah, that's a good idea. Okay, boy, it was surprising Because, again, I had only heard of the one we have left, yep, and I had heard of the HHG, but I don't think I'd ever had it. Okay, so the rest of them I had never even heard of. And it's kind of interesting to because, like I said, again, we know them from their barrel aging program and this is as far away from that as you can get. Yes, is there one I would recommend, boy? I guess honestly the only one. Well, I take that back.
Speaker 2:I could. If you're into like mass-produced beers you know the Roger Roger or the Corn Lager I could see where I could recommend that to a person because it's going to be closer to what they're used to. Okay, personally, I don't know. I just I know I think the highest score I gave was to the Ice Cream Stout, but it was kind of because I didn't want to duplicate anything.
Speaker 2:Doesn't mean it was that good, right, right? So I guess honestly, jim, I hate to say it, but the corn lager was probably the best one flavor-wise to me so far, and not that the other ones were terrible, but they just were kind of not what I was expecting. Yeah, I mean, I was going to say the same exact thing the least of the evil would be the corn lager the lesser of seven evils, or six evils. Six evils, and I mean I guess we've come to expect a level of the bourbon barrel.
Speaker 1:Yeah.
Speaker 2:So we kind of I think I personally was expecting the beers all to taste, not perfect, not barrel aged, but in that category, and maybe this is their experiment to try to. If somebody comes in and doesn't like the barrel aging, this is something that they can drink, but boy.
Speaker 1:It has been an education.
Speaker 2:Yeah, I am, and I guess the other part too is none of these beers are on tap. Oh, at the brewery at the brewery yeah, they're only in cans and you can only take the cans and leave them.
Speaker 1:You can't have them there you can't have them there, so maybe.
Speaker 2:So then I guess, for my future reference, when I go up there, make sure I stick to the tap beer, right? Because, boy, because you know what, we will run over there in a heartbeat for the barrel aging stuff. Yes, this stuff. I don't necessarily think we really need to pick that up anymore. No, we've tried it. We can check the block. And then what do you have? That's last one there. The last one we have is their Cassian Sunset. All right, and this one is just slightly above on ABV at a low 11.7. Okay, now it's in our wheelhouse. And 27 IBUs, nice. Okay. And we have a bourbon barrel-aged Imperial Stout with the local MEJ's coffee, whole vanilla beans and cinnamon-n-n-n-n-n. Cin-nin-num, cin-nin-num. The flavor profile of this wonderful beer boasts a lush mouthfeel with just the right amount of creamy spice character to meld with the rich malt and barrel aged profile. Okay, and this is part of their barrel reserve or brewer's reserve right selections. So all right, so let's hope.
Speaker 1:Yeah, it still doesn't it smells better than the other ones, yeah.
Speaker 2:You definitely get the. You can smell the bourbon barrel. Yes, you can smell the coffee. I don't know if I get the vanilla yeah, I don't know if I get vanilla oh, there's vanilla.
Speaker 1:There, I can taste it. Yeah, now why?
Speaker 2:couldn't they have used that much vanilla in the last couple? Yes, you know, oh, wow, yeah, yeah, that one redeemed, they redeemed themselves. It's almost like it tastes coconut, but I don't know if that's coconut. I think that's the coffee and the vanilla, I think Kind of mixed together, because I get the same kind of thing, but it's like they didn't say anything about coconut. Right, it's got to be that MBJ's coffee. Yeah, well, that. And, like I said, with the vanilla, I think that vanilla gives, because, right now, the aftertaste, I'm getting more vanilla, yes, and a good vanilla and a good vanilla, yeah, yeah, that tastes good. I think we've been waiting for something like this for a while, for at least six beers worth. Yes, wow. And, like I said, love Central Waters. I mean, they're one of the premier when it comes to barrel aging and I get why they're doing these other things too, right, I totally understand it, because not everybody is quite as barrel aged nuts as we are. But, boy, it's a stark difference between yes.
Speaker 1:This one and the other ones.
Speaker 2:We tried today, I mean even last week. We tried hard, yeah, we didn't find anything good, and now we've had to finish almost this entire episode to come up with. Yeah, we might need to switch gears again and go into some kind of barely.
Speaker 1:I was going to say Just to get us back on track again, just to get our taste buds going.
Speaker 2:Wait a minute, what's going on here, guys? Yeah, this is, but we're trying other stuff so that people know that we're not just trying to do one type but boy, this was not an easy class. No, and like I said, I mean the cool thing I really liked about this show today was just, most of these I'd never even heard of, never had them, probably won't have them again, you know. But I'm glad that you picked these up, because when's the next time that we would actually try these? Well, now, after drinking drinking them, I can say we probably.
Speaker 1:It'll be a while yeah, maybe next year be a great, while probably, so what do you think?
Speaker 2:did we every week scored the cassian? What are you thinking on that? Oh, that one. Let me take another taste and hurry that one. I'm gonna go like a 3.7. You like that one? I like that one. Like I said that vanilla is very good, the coffee's not overpowering, which I don't mind, and you get the barrel. But that too is not. You can taste it, but it's not like whoa, like some of them I've had. It's good, I think, for an all-around barrel-aged beer it's pretty solid. I think somebody that's never had a barrel aged beer before they could try this one. Right, and we don't know what type of bourbon.
Speaker 1:No, and we don't know how long it was aged?
Speaker 2:Yep, they didn't say either of those, cause you know, like a lot of their bomber bottles that they put on are exactly how many months it was aged and what it was, and they've had some for a long time.
Speaker 1:Right.
Speaker 2:So that was probably the only thing. That's a little challenging, you know, because I really don't know what type of bourbon barrel. I think it tastes, but I don't have a bourbon burn.
Speaker 1:Right no.
Speaker 2:Not an overpowering bourbon flavor. So I mean, like you mentioned, I think somebody could try this one for like their first bourbon barrel beer and not be turned off. I think I'm going with the same score 3.7. I don't even think I can even put the other ones in this category for this beer. Even though they're brewed by the same company. It's just so amazing how different this last one is compared to the other ones. Yeah, for sure I mean it?
Speaker 2:is really hard to even come up with words to describe the differences. Yep, exactly the barrel-aged compare.
Speaker 2:Yeah, I agree with you, Sunset, cassian, sunset by far the winner of this group. Totally different. These are all different styles, but totally different than the rest of them. And again, like I said, they know what they're doing when it comes to barrel aging. Keep it up, keep coming out with that stuff. We'll keep coming back. The other ones, they have a purpose. We're not quite sure what all of that is, but there you go.
Speaker 2:I guess the hard part for us is we wanted to try everything. So we had an idea too. Somebody asked us hey, was there different beers out there? Well, there are different beers. But I think we found out you're rolling the dice, you don't really know what you. I think we had some high expectations based on the barrel aging process and what the beers are going to taste like, but unfortunately, I mean, could they be better? Maybe I don't know. It just probably wasn't in our wheelhouse for these other than the last one. The last one hit the mark, is dead center on this one.
Speaker 2:Well, you know, I was just thinking if somebody had told, comes up to us and says, hey, I'm going to central waters, you know, I'm not big into barrel aging, what would you recommend? And and now, like you said, when you picked them up, you couldn't drink these there and they weren't on tap. So it's kind of like because I was going to say, well, you know what, what kind of beer do you normally like? And if they're kind of a mass producer, I'd say, say you know the rice or the corn, but you can't drink them there. So it's like I don't know, you know, that's the part that's a little weird to me. But again, love Central Waters and, like I said, I think I'll just kind of keep on that darker side the far end, yeah, the far end, yeah because you can look at.
Speaker 2:I mean, this is definitely the can that stands out too. The can that stands out too, it's an all black can, and all the other ones are silver cans. It's kind of when you get into those it seems to me like they try and it's a little more classy Right Cause you know you don't have like these cartoony kind of characters on their barrel age stuff. They're more serious about those, yes, and I think that shows in not only the beer but in the packaging and everything else.
Speaker 2:The whole, and not only the beer but in the packaging and everything else. Yes, the whole package. Yep, everything, exactly Well, awesome, hey, we survived. Another one, yes, we did. It was touch and go there for a little bit. Our wing almost touched. We had to go for a fly around. Exactly so awesome. This is cool.
Speaker 2:I'm glad we tried these different beers from Central Waters because, again, I'll guarantee we probably won't have most of them again, but yeah, it was awesome. So, jim, thank you for picking these up and including me in on this. Like I said, a couple of them I was a little, I wasn't maybe going to thank you for it, but yeah, it was cool. I'm glad we tried them, you know, just to see how they do with that stuff. Again, they're an, a plus, a to a plus level on their barrel aging stuff and I'm sure that they have a big following for this other stuff. But I'm going to stick to the barrel age stuff. Yes, me too. I echo everything you said. I think we'll have to finish this last barrel age one. Yeah, the rest we might not finish right, but we're gonna. We're gonna at least stick it through for one. Yes, we will. We will do that.
Speaker 2:So hey, ladies, and gentlemen, you know, make sure you always, you know, go and visit your local craft breweries. Most of them are going to have a lot of different styles and flavors and everything else to try. You know, give it a whirl. Oh, can we throw a shout out to one of those podcast guys that gave us a shout a few weeks ago? Yeah, I can't remember their name. Oh, yeah, yeah, us a shout, sure, a few weeks ago? Yeah, well, I can't remember their name. Oh, yeah, yeah, uh, it's actually their podcast is. Uh, what a, what an interview.
Speaker 2:Yeah, they they gave us a shout out, they gave us a shout out and they did their first, their first craft beer tasting on their show. We encourage them to keep doing it. Yep, you know. Uh, our guys, our scoring system is zero to 5, not 1 to 4. There you go, but hey, I give you guys credit because I do believe they're more kind of in that mass-produced beer category Because they're younger, probably don't have the disposable income right now, but keep it up and give them a listen. They're interesting. Their show are usually interviewing people from their town that do different stuff, so they're pretty interesting to listen to. I give them that. Yep, and yeah, thanks for the shout-out, guys. And right back, at you.
Speaker 1:There you go.
Speaker 2:And, like I said, keep trying beers. We can almost do a cheers.
Speaker 1:We can do a plastic clink. There you go, here's to you guys. There you go, plastic glasses, plastic glasses, clink.
Speaker 2:There you go. Here's to you guys. There you go. Well, hey, ladies and gentlemen, thank you for once again listening to our show. Go out, try and find some central water beers and, like we always say, we hope your campfire is always warm and your beers are always cold. See you, See you, bye.
Speaker 1:Thank you for listening to the Northwoods Beer Guy podcast. If you have a question, a comment or a beer you'd like us to review, please feel free to send us a message at northwoodsbeerguy at gmailcom. You can also find us on Facebook, twitter and Instagram. If you're on untapped, look up Northwoods Beer Guy and send a friend request. Until next week, I hope all your campfires are warm and all your beer is cold.
