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.
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The Northwoods Beer Guy Podcast
Ep 115 - Bourbon Barrel Bliss: Exploring 608 Brewing's Imperial Stouts
Dive into the dark, boozy world of barrel-aged beers as Mike welcomes his brother Brian, a professional brewer, to sample six high-octane offerings from 608 Brewing in La Crosse, Wisconsin. With ABVs ranging from 14.1% to a staggering 17.6%, this isn't your average beer tasting!
The brothers carefully work through each imperial stout and barleywine, sharing their expert insights on flavor profiles, brewing techniques, and the subtle art of barrel aging. From the coconut-infused opener to the cinnamon-forward "Nuclear Nightfall," a mysteriously peanut butter-less "Peanut Butter Face," and the complex birthday cake variants, each beer tells a story of 608's impressive barrel program. The tasting reaches its climax with "Kimmy Cakes" (their unanimous favorite) and the massive 17.6% "Shores of Hell" barleywine that drinks dangerously smooth despite its intimidating strength.
Beyond the tasting notes, Mike and Brian share valuable perspectives from both sides of the brewing world – as consumers and producers. They discuss the evolution of their palates from mainstream lagers to appreciating complex barrel-aged beers, reflect on the welcoming nature of the craft beer community compared to other scenes, and emphasize the importance of supporting local breweries. Whether you're a seasoned barrel-aged beer enthusiast or just craft-curious, their accessible conversation provides a perfect entry point into understanding what makes these special beers worth seeking out.
Follow the Northwoods Beer Guy on social media and Untappd to continue your craft beer journey, and remember – there's something out there for everyone, just keep an open mind and support your local brewers!
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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, welcome back to the Northwoods Beer Guy Podcast. This is Mike, the Northwoods Beer Guy, and again we are back in the studio and I am joined by my brother, the mad scientist of brewing, Brian.
Speaker 3:Hey everybody.
Speaker 2:How's it going, dude? Oh, pretty good, good, good. Well, hey, thank you for agreeing to do this one with me. I've been trying to get jim to do these and and he's got some valid points, but I wanted to try these anyway. Uh, we have, uh, a number. We have six beers from 608 brewing in lacros, wisconsin. I didn't realize this when I was putting this group together, but there's six beers. The lowest ABV is 14.1, and then we have four of them that are 14.5, and the last one is 17%. Okay, so we're stepping it up just a notch from our last two episodes that you and I did together with the Beer of the Month Club.
Speaker 2:Just a little bit, just a little bit, and hopefully that means that the flavor is going to jump up just a little bit as well as what I'm hoping Correct, I mean you know, yeah, they should.
Speaker 3:Yeah, I mean, we'll keep an open mind, but yes, it should be a drastic jump from what we were doing.
Speaker 2:Thanks, so I want to look up the name here so I can get a description for us. I'm sorry, Trying to type holding the beer with one hand, typing with another hand and it's not working, so let me do this the right way. All right, so here we go. So we have the barrel aged coconut rules everything around me and it is 14.1 abv and it says blend of 24 month aged bourbon barrel stout and finished with toasted coconut and vanilla beans.
Speaker 2:So I'm guessing oh yeah, you poured out this is a little bit darker than the ones that we tried for the Beer of the Month.
Speaker 3:Club. When it pours like used motor oil, you know it's going to be a good beer.
Speaker 2:That's typically when we say it's the nectar of the gods, Except for some people that we met a few weeks ago and they said that Natty.
Speaker 3:Light was the nectar of the guys.
Speaker 2:Yeah, oh my gosh, yeah, yep. So we said okay, whatever. So now we're only probably seven times higher ABV than Natty Light. So yeah, that's a good beer. That's a good beer. We've let them sit out for a while to get a little bit more closer to room temperature. Yep, I do get a coconut flavor.
Speaker 3:Yeah, it's a slight.
Speaker 2:It's a slight coconut flavor.
Speaker 3:Yeah, you get the burn from the bourbon when you drink it. Oh man, yeah, that's a good beer.
Speaker 2:Yes, Like I said, it's definitely. You know, if somebody that's never had a bourbon barrel beer before they could drink it, you know, but it's still. I don't. I wouldn't start with a 14 percenter, no.
Speaker 3:You know what I mean. 14 is really high for the non-experienced craft beer drinkers.
Speaker 2:If they're used to just trying, you know drinking your normal big beer brains you're going to think this is extremely harsh. You know, and I still say you know I've said it on here before where when I first got into trying craft beers, you know Limey's Creamy Dark was like oh my gosh, that's so strong. And now and I think that's six or seven percent, whatever- it is.
Speaker 2:You drink it now, there's nothing you know, and this one at 14 I mean for us, because, like I said again, our specialty I, I would say, is barrel aged beers, you know, bigger beers, and this is good you know, yeah, that's a good beer, it's just it.
Speaker 3:I think, even at this one, it'd be tough for the novice craft beer drinker to drink it, right? I?
Speaker 2:would agree, Because it's like I said, when I'm tasting it, I'm not really tasting. I think it doesn't taste like a 14.1%. I think it tastes less than that.
Speaker 1:Right.
Speaker 2:But somebody that's new would probably be like oh my gosh, that's horrible. You know, I think it's really good. Yes, it, that is a good beer, you know, and it's got that, uh, the, the coconut flavor to it. Yeah, I, I think it's good, uh, personally. Now on a score. So you know, our scoring system is zero to 5 by a tenth of a point. Two and a half is average. So again, this is 608. Coconut rules everything around me. 14.1%. Stout Boy I think I'm going to go like a 3.7. I think this is pretty good.
Speaker 3:Yep, I was thinking a 3.5. Okay, it's definitely better than the last beers we tried together.
Speaker 1:Yeah.
Speaker 3:But I am so excited because we have six that are this same style.
Speaker 2:So it's like oh, you don't want to go too high right away. We didn't want to go too high, but our lowest one is 14.1.
Speaker 3:Right.
Speaker 2:And then there's four that are 14.5, and the last one is 17. Yeah, but like I said the last two times that we record together, they were a mixed bag of anything. Anything. You know that you got in the Beer of the Month Club and these are all from Sixth Weight Brewing in La Crosse, wisconsin. They're all Imperial styles, barrel-aged. Yeah, it's going gonna be pretty crazy, yep, so yeah, that was uh. Now, have you? You haven't tried done the barrel aging at this point right, no, not at the brewery.
Speaker 3:I haven't, and I I don't know if we ever will. Um, just the way the everything is laid out, okay, unless I can get them to do it in the basement where we can have like a skid steer to pick them up, that gotcha. But on the main floor I don't see us doing any bear lace beers, which I I have been toying around with trying to do some kind of mock ones where I soak some oak spears, in bourbon, you know, and putting them in like you would for home brewing. Right, yeah, just to get something out there. But, yeah, no, at the brewery. Right now we're not set up to be able to do any barrel aging, which sucks, because I want to do it.
Speaker 1:Right right.
Speaker 2:Yeah, I can understand that. So the next one that we have and they all of these, all of these bottles had wax on them so we tried to cut off as much as we could to get where we can open them and not hurt ourselves. So this next one that we have is the nuclear nightfall, the Nuclear Nightfall, and it's 14.5%. And let me see, I do see that Untapped had a little bit of a description and it says get lost in the darkness with this bourbon barrel-aged journey of a stout with brown sugar, pink peppercorns, cinnamon and cacao nibs, cacao, cacao, 14.5%, ab 30 ibus. Thank goodness, it probably shouldn't be real hoppy.
Speaker 3:No, so that's. I'm just guessing 14.5. It could be like 90 ibus and you wouldn't notice it so I wonder what?
Speaker 2:what does the peppercorn bring to it?
Speaker 3:Yeah, it should give it a little bit of a spice. Okay, but at that high of ABV I don't know if we'll even notice it.
Speaker 2:I do get a little bit of the cinnamon. I can taste the cinnamon I got the cinnamon, yep Peppercorn.
Speaker 3:No, I'm not getting that.
Speaker 2:Like I said, I was just wondering, when you saw the pink peppercorn, what that. You know and you're probably right. It'd be a little bit of a heat or a spice, but I get the barrel. You know the bourbon, yep.
Speaker 3:And I get the cinnamon for sure. Yeah, and that's that and the cinnamon, the bourbon and the cinnamon. That's what all you're really tasting, right.
Speaker 2:And that's, it's a good, it's a good beer. It's a good beer. Yes, you know so 14.5.
Speaker 1:This one could a new person.
Speaker 2:That has never had a barrel-aged beer, drink it.
Speaker 3:Possibly, but I think I'm thinking from the brewery with, like the Bush, light drinkers Right, they wouldn't like it. No no, it's way too strong for them. Novice craft beer drinkers, where they've been drinking craft beer for a little while yeah, I think they could, but it's going to be really strong for them right right and I agree.
Speaker 2:I, like I said I I don't think a new person just getting into craft beer or they haven't had barely beers before. I wouldn't start them at a 14 plus beer. No, you know, we've had some other ones that are nine.
Speaker 1:Yeah 10, 11 yep I I'd start there.
Speaker 2:Uh, you know, and again, one of the the well, right now the highest rated beer that I've ever had was the uh, central waters agent pappy barrels, and you haven't had that. But I do have a bottle in the basement that you'll try coming up here shortly Not tonight, but it'll be coming up. Even that one, it's like I wouldn't if you're not into barrel-aged beers or not, because that's another one that's pretty high octane, yep, and people are going to think that it's really boozy.
Speaker 2:Oh yeah, I'm sure, sure, but even like this one, I I think it's good, yes, and I really don't get a huge boozy flavor, no, but I'll guarantee somebody that's not used to it would think it's really strong and that's that's the whole thing. You got to kind of work your way into it and, yep, like I said I'm, I'll guarantee I have rated, probably probably going on 800 different barrel aged double digit. You know abv beers now, yep, and you know, like I said, it's, you know we've we've talked about this before, jim and I haven't, and you're not that far behind. I mean, this is really kind of our specialty. Or the barrel aged beers, yep, know, we can pick up those nuances and the flavors and all that, and it just came from trying them.
Speaker 1:Mm-hmm.
Speaker 2:And then, all of a sudden, you get addicted you know, and you want more and more. So yeah, so this Nuclear Nightfall. What do you think on that one for a score? I mean I think it's pretty good.
Speaker 3:It is really good. I think it's a little. I like it a little more than the last one. Okay, so I'm thinking I'll do a 3.6 on this one. It's a little smoother than the last one was, and gosh, it's tough when you get up to this high of ABV. But 608 is doing a darn good job on their Imperial.
Speaker 2:Stoves. One thing I like of this one is the cinnamon. Yes, their imperial stoves. One thing I like of this one is the cinnamon. Yes, you get that. You know, you do the initial swallow and you get that cinnamon flavor kind of hangs around. I'm going, I'm going to do like a 3.8, same thing. I like it a little bit better than the, the coconut one, yep, uh, I'll just do a step up from that, but it's, I think it's good you know.
Speaker 2:Yes, that is a really good beer I believe I had said that 608 is out of lacrosse wisconsin, and they've been around for what? Three, four years, five, no I'll say at least five because I got, so it's probably five, six years now at least five, yeah because we have a birthday stout coming up. That was their fifth anniversary for fifth birthday one, so it's six or seven years now, uh, and they started where it was some members of their, their homebrew club, and they've they've come a long way since then, you know.
Speaker 3:So the next one which I love, the local homebrew clubs. Don't get me wrong. I just hate having to compete against them at the local things. Yes, I competed for 10 years against our local homebrew club and surprise, surprise, I never got the grand champion until the president and vice president didn't enter.
Speaker 2:Imagine that, yeah that was a little weird. So yeah, I agree with you there.
Speaker 3:So sometimes it's kind of like and and the person that was a president opened a brewery and we went and tried it and I'm like I was so mad which brewery was that? Uh, gravity storm in austin, minnesota, okay. And uh, larry, and I went over there and I did a flight and I tried it and I looked at him I said I lost for 10 years to this. Yeah, I mean, it was not good. I said that just goes to show you that you can't beat the club that's doing the judging Right right.
Speaker 3:I shouldn't even say that. I'm sorry if I offended anybody, but it's just like oh my gosh, yeah, there's politics involved.
Speaker 2:All right, so the next one that we have from 608 Brewing is their Peabudda Face barrel-aged imperial stout, 14.5%5 abv. And it says the candy man is back in town, but not before spending some time in bourbon barrels.
Speaker 2:Get your fix with this peanut butter and cacao miracle so we will see what you know, because peanut butter is another one of those things where it's either amazing or it's not so good. You know, and and I know jim and I have talked about it on here before, but you can always tell when they use, like that, powdered peanut butter.
Speaker 1:You know what I mean.
Speaker 2:It's got a different like, almost like a grainy, granular type of a flavor to it. Yep, so we'll see what we can find from the pea butter face.
Speaker 3:I'm not really picking up much peanut butter in the aroma boy I am so far, I'm not getting in the flavor, I'm not getting any peanut butter out of that.
Speaker 2:That's kind of uh, are you?
Speaker 3:I mean, I'm kind of disappointed in this one yeah, I am not getting any peanut butter out of it, and it's almost got a like a tart or a sour, I don't know how to describe it.
Speaker 2:It's got. The flavor is not very good.
Speaker 3:I'm, I'm not getting the sour it uh. But yeah, definitely does not have a peanut butter flavor.
Speaker 2:No, I'm not getting any. That's any peanut butter out of that and hopefully it's the bottle. Now we were at 608 for Between the Bluffs about a month ago a little over a month ago and I know now for their barrel-aged beers they're actually not selling bottles to take home because they've had some issues with bottles going bad and things like that. All I can guess is this one went bad.
Speaker 3:Yeah, maybe it did, because it's just, it doesn't taste like it's bad.
Speaker 2:Yeah, maybe it did, because it's just.
Speaker 3:It doesn't taste like it's bad. No, but there's just not there's no peanut butter in it.
Speaker 2:There's not a peanut butter flavor to it, and I really like peanut butter.
Speaker 1:Yes, you know.
Speaker 3:Yep, and yeah, that is not good and it's possible that it went bad, but I'm not getting an off flavor, I just the peanut butter's not coming through at all.
Speaker 2:I don't get that at all so like when you're talking about you know, like if a beer can go bad in the bottle, what could cause that, do you know? I mean? It could either be the bottle wasn't cleaned good enough, so when they get bottles, they have to clean all the bottles before they yes put beer in it.
Speaker 3:Typically they spray or sanitize all the bottles before they get. Typically that's through the line that yes, it'll do it, okay. So when it's, they put it on the pallet of bottles on and it goes through the conveyor, yeah and uh. Before they filled, typically they spray sanitizer up in it.
Speaker 2:And it washes it out, kind of thing.
Speaker 3:Okay, yep, and then it flips it over and they have another tube that comes down and sprays CO2 in it to push any oxygen out. So then they can fill it and don't have to worry about it going bad typically.
Speaker 3:Okay, yeah, I just, but I don't. This to me does not seem like it going bad. Typically, okay, yeah, I just, but I don't. This to me does not seem like it went bad. This to me just seems like the peanut butter's not coming through because we're getting a lot of chocolate, yes, and, but there's just no peanut butter.
Speaker 2:Peanut butter, that's my thought, is I was giving them the benefit of the doubt, right, you know? But it's like man.
Speaker 3:There's just no peanut butter no, in there at all, I think. I personally I think it's probably so high of alcohol it just that is.
Speaker 2:It's just not coming through, okay and that could be yet, you don't know.
Speaker 3:Yep, score wise since the peanut butter does not come through and it's supposed to be a peanut butter beer, I'm going to have to do a 3-1. It's still a damn good beer, but it's supposed to be a peanut butter stout and you get no peanut butter out of it.
Speaker 2:For me the name is Peanut Butter Face yes, with a peanut butter jar on the label Yep, and I don't get it. I'm going to two and a half. Yeah, I can see that Just because again, like you said, the chocolate and all that, I get that, but I get absolutely no peanut butter. No, there's no peanut butter flavoring at all. It kind of falls back to that. If it's on the label, it should be, and when that's the big that's your label, you need to be able to taste it, you have to taste peanut butter, yeah.
Speaker 3:And I just don't get any peanut butter at all and, like you said, we don't know if it's just this bottle or if it's all of them, that batch, but it's just this one in particular. We do not get anything. Exactly, this is the birthday cake, right? Yes?
Speaker 2:It says a vanilla birthday cake flavored bourbon barrel imperial stout brewed with three barrel blend. We made our special birthday brews, so they had 18-month wild turkey oh geez, plus 18-month old elk, plus 24-month willet wild turkey Plus 24-month Will it Wild Turkey. Here's to five years of great beer and to all the great folks who drink it.
Speaker 3:Cheers. So this is an Imperial Stout that has been aged for five years in different bourbon barrels before they bottled it to sell it. Yeah, because it was, oh my gosh.
Speaker 2:So we'll see because because, like I said, if you look on the label brian, yeah it's got, yeah, it's those three different barrels that it was in for 18 18 and 20 and I'm not a big wild turkey lover.
Speaker 3:So we'll see if that comes through.
Speaker 2:So let's see what happens here. So this is their fifth anniversary, or well, their fifth birthday cake yeah, oh yes at least we're not getting the wild turkey flavor.
Speaker 3:That is smooth. It. Uh, that is smooth to me I. If anyone loves wild turkey, I'm sorry. I just don't care for it myself and I'm really happy that I'm not getting it in this beer. This is really smooth.
Speaker 2:Yes, it's really good, it's almost got it almost has a birthday cake flavor to it yeah, and like I said the, the wild turkey is just too strong for me. Yeah yeah, I understand. I understand that completely, because there's there's other bourbons that people don't like, things like that. But man, the fact that they this was aged in three different barrels for that long, I wish I should say this Was it aged in that or was it a blend of those? They?
Speaker 3:didn't really say. They didn't say Just the way it sounded.
Speaker 2:it almost sounded like they aged it for two years in one then transferred it to another A year and a half, a year and a half, and then almost two years in one, then a year and a half, and then almost two years in the next one.
Speaker 3:yep, it could be, but whatever they did, this is, this is good, yeah, that's the way I took it, as they transferred it from the one barrel to the next and then to the next and then bottled it boy that's, this isn't a.
Speaker 2:it's 14 and a half percent that is a good beer.
Speaker 3:Oh my gosh.
Speaker 2:I definitely get that like a birthday cake flavor, yes, and I would say again if you're not used to drinking barrel aged beers, don't start with this. No gosh, no, Because it. I mean it's higher ABV, Yep, but wow, Flavor wise, this is good. Uh-huh, this is good.
Speaker 3:Yeah, oh man, I'm trying to think of the score I'm going to give it.
Speaker 2:Well, keep thinking. You know, like I said, I give them credit because I know when they first started. You know the first time they came out with some barrel-aged beers they were kind of eh started. You know, the first time they came out with some barrel aged beers they were kind of.
Speaker 3:But boy, they've come a long way.
Speaker 2:They have learned a lot the last five years, you know and, like jim and I have talked about on here countless times, especially in wisconsin, central waters is the oh, I, yes, I love central waters.
Speaker 3:Yeah, I mean, that's the number one, yeah, in wisconsin, yep, chicago.
Speaker 2:Yet bourbon county, yep, you know, you've got. Well. Then there, yep, chicago, you've got Bourbon County.
Speaker 3:Bourbon County. Yep, you know, you've got. Well and there's also the. Well you've got Distal. Distal yep In normal.
Speaker 2:Illinois, yep, you've got who does the Big Bad Baptist? Epic Brewing. They know what they're doing? Yep, you know. I mean, we've got all these, well, three sheeps with the wolf and all that. They know what they're doing? Yep, you know, surly with dark lips. Surly, yes, I mean we're kind of spoiled up in this area. We've got some breweries that they know what they're doing, and 608, for the amount of time they've been open.
Speaker 2:Oh yeah, they've only been open for probably eight years, seven, eight, probably eight years, seven, eight years and and they've come a long way and they have one of the top and in our area probably one of the top freaking uh barrel programs yes, well, and, like I said, you know, this year, when we were there before, between the bluffs, they have a bourbon barrel menu but you can't buy bottles to take because something was going on and they were getting some bottles that were not good. And and when we bought bottles there, the bartenders like if it's taste it, if it's bad, bring it back up here, I'll get you another one and that's as a home brewer.
Speaker 3:That is nor. That happens normally, right. It's. You know, your, your beers are not being pasteurized, so it's not killing the yeast off, and that. So that that's normally for normal for what you deal with, right? But uh, it sucks when you're a, when you're the consumer buying it and they don't understand that.
Speaker 2:Um, I give them credit, though, for especially because so you have to drink them there, yes, but if it's a bad beer, they will give it, bring it back bring it up here, we'll get you another one yeah, you know.
Speaker 3:So they want to do, to have a good doing whatever they can to get you to like it correct.
Speaker 2:You know they're, because yeah, it's standing behind it, you know you're you know you're a lot of these smaller breweries.
Speaker 3:When you're filling bottles, you're filling one bottle at a time, yeah, and you're hand sterilizing one bottle at a time, so maybe it doesn't get cleaned. Good enough, right, or?
Speaker 2:who knows? You know, whatever it was, it takes very little to infect a beer.
Speaker 3:Yeah, that's the only bad part about brewing beer. I mean it's the funnest side project ever. But when stuff starts going bad it can be very frustrating, oh sure.
Speaker 2:Oh yeah, so, score-wise, what are you thinking on the fifth?
Speaker 3:birthday cakes. I'm going to give this one a three, eight.
Speaker 2:Okay, I like this beer yeah, I, uh, I agree with you. I'm, I'm gonna go with 3.9, so we don't have a tie, yep, but I think, for being aged, if it's a blend or if it was actually transferred from one barrel to the other, it's really good and it almost has a birthday cake kind of flavor to it yep, uh, and, and the wax on the bottle head sprinkles on it.
Speaker 2:So you know it. You got to give them credit for that. But yeah, like I said, this was this is good, this is really good.
Speaker 3:Yep, you know they they know what they're doing. Yep, Good job. 608. This beer was really, really good.
Speaker 2:Yes, so the next one that we have is their barrel-aged and I've got to look up the name here barrel-aged Kimmy Cakes. And it's kind of funny because, brian, if you remember, when we were at 608 before Between the Bluffs this year, bk bought a bottle of this yep and it was unbelievable. And so now this bottle I've had for a couple of years and he tried to get convince him to sell him a bottle to take home and they wouldn't do it because, again, they don't know, they want you to drink it they want you to drink it there, because they've had issues with some of their bottles.
Speaker 3:Yeah, I'm guessing some customers probably complained about something right, and then so they're like all right, you're just gonna drink it here yep, so let me.
Speaker 2:It's 14 and a half percent, once again, 30 ibus, and let's see what, on untapped, it says the only way to recite the legend of Kimmy Cakes is with the beer we brewed the tail. What I need to get new glasses because it's like. Let me see here. It says we brewed the tail with our three-barrel birthday blend and brown sugar, chocolate, toffee, graham crackers, butter cookies and salted caramel cheesecake, and then it's like I-Y-K-Y-K and whatever. The kids out there will probably know what that means.
Speaker 3:If you know you know oh speaking of yeah. Okay, if you know you know oh speaking of yeah.
Speaker 2:Okay, if you know, you know. So this is their barrel-aged kidney cakes. Ooh, that smells good, oh my gosh, oh my gosh. Oh, bk is going to be so mad. Yep, he didn't know. I had this bottle in the basement, mm-hmm.
Speaker 3:Yep. I'm sorry, bk that is, oh my gosh, that is a good beer yeah, this is over four for sure.
Speaker 2:Yep, this is yeah, I'm, I'm, I'm going to four. Two on this right now.
Speaker 3:That's exactly exactly what I was thinking was four two long that is, oh my god, that is a good beer. That is crazy because, like I said, Like. I said if you are new to brewing, do not try it because, it's going to be. It is very strong.
Speaker 2:Yes.
Speaker 3:At the brewery I work at, we're trying to get one of the bartenders that we're good friends with. He wants to get into more of the bigger beers, so he started hanging around with us beers. So he started hanging around with us. So me and larry and uh and dad, will we get a hold of him if we're going somewhere and see if he can come with? And we started doing some beer tastings at the brewery where we'll bring some higher ones for everyone to try. And uh, he admits it.
Speaker 3:He's like I am, he's, he's a beginner right because, uh, right now he's still at the point where he just slams that taste when we give it to him and we're like you got to stop that, you got to sip it, get the flavors.
Speaker 2:So any like a bourbon barrel beer? He slams it, yes, Okay.
Speaker 3:Yes, just because, which I give him credit, because only a year ago he was a Bush Light or not Bush Light, he was a Mick Golden Light drinker Same, yeah, same thing, and then he started coming to the brewery.
Speaker 3:Maybe a year and a half ago he started coming to the brewery and he was hanging out with us on like Sundays at the brewery and he was taking some growlers home. Then he started about a year ago he started working there. So it was hilarious because this last winter during Christmas he said he forgot to get some beers to bring with for Christmas. So he went with what he had in his fridge and after he drank all the craft beers, the only beer he had left in the fridge was a McGolden Light, which is what he normally drank all the time. So he's like, oh okay, I'm going to drink this and if I need more I'll figure something out. Yeah Well, he opened it and he's like this is horrible. And it was so hilarious because he texted me that day and he said you mother beep wrecked me.
Speaker 3:He said he goes. I used to drink cheap beer and now it tastes horrible.
Speaker 2:Yeah, Well, you know, and it's funny because years ago before, craft beer was even really a thing and we would go to the big drag races in Brainerd, the big nationals and all that NHRA, nhra. And we always had oh my gosh, we'd bring 10 cases of either. Mgd or MGD Light, Genuine draft genuine draft light, We'd split it up whatever. And now, first off, you can't hardly find MGD light anymore.
Speaker 3:No, you can't period.
Speaker 2:Oh, okay, this is 64. They changed it to now.
Speaker 3:Oh, okay, and that's even worse.
Speaker 2:Well, and even MGD you can't find that much anymore because they really got hurt by the craft beer market.
Speaker 3:Yeah, Hy-Vee still has it, but very limited quantity.
Speaker 2:Okay, but you know, it's just funny because you think about it. If they'd had this stuff back then, we could have brought a lot less beer.
Speaker 3:Oh yeah, we wouldn't have needed 12 cases of beer.
Speaker 2:No, we didn't need 12 cases for four of us.
Speaker 3:We could have brought three.
Speaker 2:Yeah, yeah, exactly, but boy, I tell you this Kimmy Cakes beer. This is really good. Yeah, I like it. Like I said, we both went 4.2 on it. That is a darn good beer.
Speaker 3:This is a very good beer. So now well we've got to finish these Well, the sad part is we could have probably brought like a 12-pack of this beer and it would have lasted us all weekend.
Speaker 2:Well, it would have lasted us two nights for sure, with four weekend. Well, it would have lasted us two nights for sure. With four of us drinking, it would have lasted two nights for sure. But that is something you know.
Speaker 2:You think about it because, like I said when I was in college, and this was 1990 to 1994 uh, giving my age out there a little bit but, I went to mankato and they they were a test site or whatever they called it for for mick golden and I remember when I I'd go home and I was talking to dad and larry about this beer, they never even heard of it because it wasn't available there yeah and they were just testing it in this college town area and it was. It was good for the time, but like now, like now you drink it and it's like it's water. Yeah.
Speaker 3:There are so many people. I don't want to offend anybody. That's a make golden light drinker. It's a good beer, it's just there's not a lot there. I mean we like it because we can drink it all day long, all day and all night.
Speaker 2:Well, you know it is funny because I've been to parties where everything they have is like Miller Lite. Yeah, you know that kind of bush light kind of stuff, and you can drink a lot of it, yes, when you're used to drinking this stuff, yep, you know, and it's like wow, that's what I liked.
Speaker 3:In Four City, iowa, they had a big music festival.
Speaker 1:Yep.
Speaker 2:TreeTown town, they called it, and is that, is that still?
Speaker 3:going on. No, no, okay. This is the second year now it hasn't okay. And uh, what we always we ended up getting where we well, we used to always get the general admission. And then the one year we we got general admission, but we we got there right when they opened and we went up and we put our lawn chairs down right in front of the fence, so we were up by the VIP and that was the worst thing we ever did, really, for anyone that's ever went to country concerts.
Speaker 3:You have all the cowboys that get drunk and mean you mean all the wannabe cowboys yes, and the last year we had general admission, we had the people behind us were almost getting in fights with the, with the younger kids that were trying to push their way up to the front oh sure and I got hit in the head with a beer can because people were mad that we weren't getting out of their way. Oh geez. So after that we just started buying VIP after that, because we're like, we're done.
Speaker 1:Yeah.
Speaker 3:I mean we're either getting VIP or we're not coming because this is a bunch of BS.
Speaker 2:Yeah.
Speaker 3:And the funny part is my wife and I we go to heavy metal concerts and rock concerts Rockfest in Kadot, Wisconsin. Metal concerts and rock concerts rock fest in cadat, wisconsin. And you go there and you see anything from five-year-old kids to 90-year-old people and everybody's getting along. There are no fights. I mean, yeah, you see some freaky people with blue and purple hair and piercing's all over the place well, it's like you, but yes they're all out there to have fun yeah and nobody gets into a fight.
Speaker 3:Right, it's crazy. I'm like we the first time we went there, like all right, we're sitting way in the back, we're not getting in the middle of nothing and it's like nothing's happening. Yeah, we're like we were just shocked because of after going to these country concerts.
Speaker 2:Well, I gotta say it's like my best friend from high school when he went to u of m in the cities and he worked security at the dome for a job, and I asked him one time about about the same thing. It's like, okay, what's the worst concerts they have to do security? He said, oh, by far, it's country concerts. I go, really, he goes, oh, yeah, he goes. You get all these guys. I think they're cowboys that get drunked up on beer and they all want to fight.
Speaker 3:Uh-huh, oh yeah, and he goes.
Speaker 2:That's tougher he's like that's the worst one you know, and it's funny because, like you and I, we went to. We saw, uh, judas, priest, yep and sabaton and there was no issues whatsoever. You know, nope. And the same thing there it was kids, from young kids up the way, older than us, oh yeah.
Speaker 3:Well, and I've just seen videos, Two weeks ago one of my favorite bands it's a death metal band called arch enemy they stopped their concert because uh somebody collapsed in the in the out in the crowd and somebody pointed them out, so they they shut the whole show down until uh people got over there to help the lady that that uh collapsed from heat exhaustion.
Speaker 2:Okay, see that that's pretty crazy and they.
Speaker 3:They did not start the concert until that person was with paramedics and they were out getting help, and then they restarted the concert and started going again. See, that's crazy. That's what I said. We're all here to help, to look out for one another yeah, so let so, let's, yep.
Speaker 2:So basically, the story is all of the the wannabe cowboys out there just have fun. Exactly, you don't need to get angry, you don't need to fight and show who's tougher. Cause. You know what?
Speaker 3:Have another, have another yellow jacket and I was going to say we're. We all like country music out there and we all like drinking and having fun and let we all like country music out there and we all like drinking and having fun, and let's just do that. And for those of you that don't know, yellow Jackets are Coors oh I didn't know what that was either.
Speaker 2:I was going to try and pass that over.
Speaker 3:Coors Banquet are the Yellow Jackets. There you go, all right.
Speaker 2:Well, hey, Brian, we got one beer left and this is the big dog. This is their 17 percent and I hope I got enough wax off of there, because that was like pretty thick oh yeah, just barely perfect this is 608 shores of hell. Shores of hell 17 percent 17.6%. I lied to you oh wow, 60 IBUs.
Speaker 3:I got to finish my first taster first. All right, here's one. Oh, it sounds wonderful.
Speaker 2:There's only one sentence description. It says a barley wine aged in bourbon and cognac barrels.
Speaker 3:On cognac.
Speaker 2:For 21 months Now, I've never had a cognacac, so I don't know what it should actually taste like. The label on here is pretty, uh, pretty cool. It's got yes death metal, that heavy metal kind of, look you'll you will have to put a picture of that on the oh yeah, I'll take a picture of it and put it online but uh, we're gonna try this.
Speaker 3:It's almost like you got fire from the depths of hell with with some uh demons you just see.
Speaker 2:Well, you see like shit, like the outline or you know, kind of like person in the fire. Yeah, you can't see the people, but you see the out, the, the. Yeah, like a chat, you know, you see it. I don't know how to describe it, but, boy, the aroma on that is like really good. 17% 17.6.
Speaker 3:17.6, yes.
Speaker 2:Boy oh.
Speaker 1:You know in barley wines.
Speaker 2:It's funny because we know people that don't like barley wines. Yep, but boy, this smells good. Wow, the initial taste goes down really smooth. Yes. The aftertaste, all of a sudden comes back up and goes ha-cha, you know.
Speaker 3:Yep Kind of gets you. Yeah, the initial taste is not 17%. No, the aftertaste is yes, the initial taste.
Speaker 2:when I first took that sip I was like whoa, that is good. And I was sitting there going hang on All of a sudden.
Speaker 3:It gets you. It is a damn good beer. It's still good.
Speaker 2:It's a very good beer, but it's like, hmm, we've got to try some more of it.
Speaker 3:It is very smooth, Very smooth oh for 17.6?.
Speaker 2:Very smooth.
Speaker 3:When I was home brewing I made a barley wine. The one time it was 12.5% ABV and I aged it for a year and a half in the carboys before I bottled it. So when you drank it there was no booze flavor at all. It was so smooth. But you drank one bottle and it messed you up. Oh sure, so smooth, but you drank one bottle and it messed you up. Oh sure, and I was so mad because I entered it into a beer contest I had. We had two bottom. Well, I got a hold of mike here and he had two bottles in his basement and I'm like I'm gonna enter that in the bluffs homebrew contest and I was so mad at the end of that because they took points off because you didn't get enough of a booze flavor. Yeah, I'm like now, isn't that a good thing, right, if it's 12.5% and it's going to mess you up and you don't taste it, right? But See, and that's kind of funny, that gets to the home the brew club stuff.
Speaker 2:It's more club because you know we, brian and I, our dad and our uncle, we're more. We're also into old cars and we have old cars and we'll show them, you know, from time to time and all that cars and we'll show them. You know from time to time and all that.
Speaker 2:And I still remember when we went to a car show and their club members won like all, but like two trophies or whatever it was yep, you know, and it was like okay, you know, and it's just like anything, when you have a club putting it on, they're gonna vote for their own members, you know, and that's the sad part, because it shouldn't be like that. It should be whoever has the best car, the best beer, whatever doesn't matter.
Speaker 3:Well, I brought it up to the one guy and when one year, when I was mad, yeah, and he's like well, it's a blind tasting, so they don't know who I'm like like bullshit.
Speaker 2:Yeah, it's not.
Speaker 3:I'm like really.
Speaker 2:Yeah, it's not a blind tasting. They know exactly whose beer it is and what it is.
Speaker 3:That's why the president and vice president win every year.
Speaker 2:Yeah, exactly. So what do you think of the Shores?
Speaker 3:of Hell. Oh no, I think I'm going to have to do a 4-2. That's what you gave the last one. Ah, a 4.3. Okay, this one is better than the last one. Actually, I'm going to 4.1. And I apologize, I'm not good at rating beers. If I like it, I do a lot of beers that I rate the same.
Speaker 2:Right, oh, no, no. And again, like I said, jim just doesn't like ties Yep. But I'm going to do a 4.1. But I agree with you, this is an extremely good barley wine. Yep, very good.
Speaker 3:That is really good.
Speaker 2:We know people that don't like barley wines and they think it's terrible Yep, but this is a really good beer. It is good, very good.
Speaker 3:Yep.
Speaker 2:You know so again, again.
Speaker 3:I think about the only one that I liked more the same company. Two years ago they made one that they aged in apple brandy barrels, Mm-hmm, and that was amazing.
Speaker 2:Well, I actually still have a bottle of that in my basement. I do, too in my fridge. Yep, yes.
Speaker 3:So maybe within the next five years we'll sample that one. Yeah, we're going to have to do that one again on the podcast here at some point. Yep.
Speaker 2:Yeah, Like I said, they've had some stuff that's really really good.
Speaker 3:I am really happy with. I am so happy for them because 608 started out as a brew club.
Speaker 2:Yeah, well, they were, yeah, the two guys. They were members of this brew club.
Speaker 3:It was part of the La Crosse Lagers brew club. Yes, and they decided to go pro and open their own place and they are doing just an amazing job and, like I said, they've got better every year.
Speaker 2:Yes, and that's the thing that you hope, that for everybody, yep. So, yeah, it's cool, you know. And so, brian, thank you for being a part of the 608. Because, like I said, you know, I brought it up to Jim before and I'm not going to lie. Jim and I have had some cans and bottles that have not been very good.
Speaker 3:These were all good. These were all very good, yep.
Speaker 2:Very good. So, looking at our scores, I think we're in agreement. We would say that the Kimmy Cakes was the winner, yes, and then it was the Shores of Hell. Shores of Hell, yep. And after that then we're looking at the fifth birthday, stella.
Speaker 3:So we basically agreed on the top ones, which is crazy because the last two we never had nothing over a three right and now we're arguing over a three between what we had.
Speaker 2:A six, yeah, we had the one. The the peanut butter face wasn't very good, yes yep it, uh it, it wasn't a bad no, it wasn't bad, but there was no peanut butter flavor.
Speaker 1:But there's no peanut butter flavor.
Speaker 3:yes, If you say, if your logo, if the name of the beer is peanut butter, you should taste peanut butter Exactly If it's on the label it should be on the can, in the can?
Speaker 2:Yes, and, like I said, I'm hoping that there was just something wrong with that bottle.
Speaker 3:Yeah, I'm hoping there was just something wrong with that bottle.
Speaker 2:Yeah, I'm hoping, yep, yep, because otherwise, if you take that one out, our beers, our ratings went from a 3.5 to a 4.3. Mm-hmm.
Speaker 1:That's not bad. Those are good beers, you know.
Speaker 2:So, yeah, it was very good. Yep, yeah, and thank you so much for agreeing to be a part of it.
Speaker 3:Oh, yes, you know and we've got. I don't get a whole lot of weekends off because of brewing, Right, but I said when the weekends I have off, I need to come over here so we can do this kind of stuff. Oh yeah.
Speaker 2:And, like I said, we're going to be in northern Wisconsin in a couple weeks.
Speaker 3:Yep.
Speaker 2:We're going to do some probably some different resorts and bars to get some T-shirts and things like that that they have up there. So we're probably not going to do a whole lot of talking about that?
Speaker 3:I doubt it.
Speaker 2:It'll be more that weekend will be more Bloody Marys and whatever we need to drink to get that shirt, we're more off the.
Speaker 3:Whatever we need to drink to get that shirt, we're more off the clock. Yeah, exactly.
Speaker 2:But no, these beers here from 608 were extremely good. But yes, we're going to have to, we'll get together, we've got. I've got a number of Goose Island, bourbon County, south downstairs that are like I've got a bunch of them too.
Speaker 3:That are like they're.
Speaker 2:you know this barrel, this barrel, this barrel. You know we can rate those I've got. Well, you gave me one of their birthday ones that we still haven't tried, yep.
Speaker 3:And that's from four five, five years ago, whatever it is Yep.
Speaker 2:You know, so I'm really looking forward to that one and I think it'll be extremely good so but, yeah, so I'm really looking forward to that one and I think it'll be extremely good. But yeah, we've got a lot of beers to try. I've got Distal Dasvidaniya.
Speaker 3:I want to try some of them.
Speaker 2:Yeah, we've got a number of them downstairs to try. So we're going to do that and keep on chugging along and it'll be interesting to see what you got coming out. You know, and try some of those beers and, uh, yeah, it's, it's cool. And, ladies and gentlemen, if you've got questions, um, you know, for me or for for Brian, who is an actual craft beer brewer, you know, email us and I will get him the questions. We'll respond to you right away. You know, and hopefully you know everyone that's listening. And if you're new, try craft beer.
Speaker 3:Yes.
Speaker 2:You know, because it wasn't that long ago that we never knew beer was supposed to have flavor.
Speaker 3:Yeah, like we said in Albert Leebert lee, minnesota, over by where I live, the uh green mill was brewing their own beer when they first opened up, but the problem was over in that area. They were ahead of their time, so the brewing part did not last and it's like, oh, if they started now, oh, heck, yeah, it'd probably be going crazy, right, and uh.
Speaker 3:So yeah, just all we say is just give craft beer a try support local yes, you know again, if you like and if, if you go to a brewery, try their beers. If you don't like them, fine, great, but at least try them. Every craft brewery will give you a sample of every beer they have on tap. Yep, so try them. If there's nothing you like, okay, we understand, you know, then we will they. We have other stuff that you can have, but don't go in there and just not even try something.
Speaker 2:Yeah, and you know it's like I said before. It's like when there wasn't craft beer, you got used to a certain yeah, you know everybody got used to that. Here's an American Pilsner flavor you know, but do if, especially like you said, if you've got local breweries, try them, yep. Go support them. The money you spend there stays local. Yes, you know. Nine times out of ten, if it's a national big beer brand, odds are it's going overseas or wherever it's not staying local.
Speaker 3:If it's a local one. It's going to the workers.
Speaker 1:Right, exactly.
Speaker 3:Or it's keeping the brewery open at least. So, yes, and you know, if you try them and you don't like them, nobody's going to say nothing. Okay, so they'll have something else that you will like. Well and Whether it's a mixed drink or a canned beer. But yeah, at least try something. That's all we say.
Speaker 2:Yep, and, like I said, the nice thing about the local breweries are you can talk to the brewer.
Speaker 3:Yes.
Speaker 2:And if you're like, hey, do you got something like this or you've ever thought about that, they're going to be willing to listen to you.
Speaker 3:Yep, something like this or you've ever thought about that.
Speaker 2:They're going to be willing to listen to you and they'll probably be willing to do something that is going to actually be what you're looking for.
Speaker 3:Yeah you don't know how many times I'm down at the brewery just sitting there just trying to relax having a beer. And yeah, I'm I'm the one answering the questions for the bartenders and they're like, well, this is our brewer over here. And they're like, oh hey, I'm like when they first ask her a question, they look at me. I'm like, okay, what do you normally drink? That's the first thing I ask them. They tell me I said, okay, try this beer or this beer or this beer. Yeah, this beer or this beer or this beer, yeah, and nine times out of ten.
Speaker 3:There's one of them they like.
Speaker 2:Well, that's the whole thing because typically, like I said, whatever the big beer brand that they like, there's going to be a version of something that's similar but has more flavor. Yep, and that's what's always been our thing. Is we really like flavor? Yep, so, like I said, any time that somebody asks us it's like hey, try this. That's what's always been our thing. Is we really like flavor? Yep, you know. So, like I said, any time that somebody asks us, it's like, hey, this is try this, Try that. Mm-hmm. You know, and we, our whole purpose of this podcast is we don't. We're not trying to get people to go oh my gosh, it's horrible. We're giving you our opinion on these beers so you can go out and say I'd like to try, yeah, if you see it out there, pick up one, right.
Speaker 2:But you know what I'm saying. I mean giving you our honest opinion. Yep, you know, and we hope that our listeners are are listening and saying you know what? Maybe? Yeah, I, I trust these guys, you know, you know, they know what they're talking about. So, yeah, and again, brian, thank you because, like like I said, you're kind of an anomaly because you're a brewer and you're a consumer. Yeah, you know what both sides are looking for.
Speaker 3:Oh yeah, even though I'm a brewer at Five Alarm every weekend I have off we're looking for a brewery to go to. Right To try every beer they have on tap. Oh yeah, you know, because I want to see what everyone else is doing.
Speaker 2:Yeah.
Speaker 3:I just love beer. Yeah, exactly, you know, that's the thing.
Speaker 2:We like flavor and we like different things and honestly, that's the biggest thing for me as well is just trying new stuff. Yep, I mean, I really enjoy trying, and we've had some just terrible beers, oh yeah, but we've also had just some amazing beers, because you just don't know. Nope, and we've had both from the same breweries before.
Speaker 3:Yep, and that's the biggest thing.
Speaker 2:for me, the funnest part is that, because you don't know. You go to a new brewery, especially you know we've been to brews we've never even heard of before there's a brewery here, so we go there and you taste our stuff and it's like, well, that's this or that. And then you get that one.
Speaker 3:You're like, oh my gosh, that is good, you know oh yeah, the prime example of that is the cozy yak that that is no longer in business. And we went there and they had a Well, the first time we went they had that spruce tip.
Speaker 2:Spruce tip IPA was amazing.
Speaker 3:Yes, and after that it sucked.
Speaker 2:But then the next, well, the next year they had that, some kind of a.
Speaker 3:They had a Fourth of July thing, but it was like, uh, it was like a chalada type thing or it was like one of the uh, what do you call it?
Speaker 2:the? Um had like the the uh tomato juice you know like a clamato clamato yes and it wasn't very good.
Speaker 3:And then the next time we went they had some more of their spruce tip and it wasn't the same no, but that first year oh oh my, that was the best beer we ever had and, honestly, that is what inspired us to do a spruce tip. I think that was the year we were when we went to. Was that the same year or the year after we went to the first time we went to Point Brewing?
Speaker 1:Yeah, Was that the second year? The second year, yes.
Speaker 3:So the first year we went to Point Brewing and we did a In Stevens Point, wisconsin, in Stevens Point year yes, so the the first year we went to point brewing and we did a in stevens point stevens, point wisconsin.
Speaker 3:We did a tour of the brewery and, uh, when we went because we were over there for a big, giant car show- yes, car show, and it was hot as can be. Oh, it was so hot. So mike said why don't we leave and go to a brewery and, uh, try their beers, rather than roasting out here?
Speaker 2:Right.
Speaker 3:And halfway through the day. So we're like all right, that sounds good. So we left, we went to Stevens Point, wisconsin, to Point Brewery, and we did the tour because we could still get on the tour and none of us knew anything about brewing at the time. Right yeah. And we were sitting in the hotel afterward and drinking some more MGD, because that's all we drank back then and I looked at my brother and I'm like I could do that, and Mike's like do what? And I'm like brew beer, yeah, whatever.
Speaker 1:And you went home and you ordered.
Speaker 2:Well, you were going to order, like the Mr Beer thing I know I went home and you ordered. Well, you were gonna order, like the mr well thing, I know.
Speaker 3:Yep, I went home and talked to somebody and I went home and I talked to the local beer uh brew shop guy. He told me what to buy and uh, so I I ordered uh a kit through him, or bought a kit through him, or, or you know, bought a couple of beer.
Speaker 2:Glass car carboys and all that kind of stuff.
Speaker 3:Yeah, he's got the kettle and the carboys and all that, all the hydrometers and stuff, and started buying beer kits from him, which is hilarious because, to think back now, it's been 21 years that I started buying beer stuff from Kevin at Collective Spirits in Albert Lee. That's just crazy from Kevin at Collective Spirits in Albert Lee. That's just crazy. And now I'm brewing that five alarm and he trusts me enough where if he's not open. He gave me a key to go into his brew shop to buy grain, if he's not open.
Speaker 1:If he needs something, he can grab it and just write down and then just come back and pay for it.
Speaker 3:I'm like you know you've spent too much money there. If they're giving you a key to the business, yeah well that or they trust you. So yeah, so that's pretty cool.
Speaker 2:Yeah, well, awesome. Hey, brian, thank you so much for being a part of the 608 Beer Tasting this week yes. Bill, thank you for inviting us. Oh, yeah, exactly, and, ladies and gentlemen, I hope that you know some. You found something this week that you you'll like. Yeah, like I said again, try craft beer. Try a barrel age craft beer. You know, just because if you try one you don't like it, there's so many more out there there's something out there for everyone yes, Just remember.
Speaker 3:It's going to be way stronger than you're used to, but keep an open mind.
Speaker 2:Keep an open mind and, like I said, we've tried and rated I mean, it's getting probably closer to 1,000 of these beers that are barrel-aged, high-octane, and this is really our specialty. And, like I said, these beers, all of them, other than the peanut butter face one, were extremely good. Yes, you know, and I'm hoping that peanut butter one was just a bad.
Speaker 3:You know, I'm really hoping is.
Speaker 2:The bad part is I don't know how we'll tell yeah, we, yeah, we won't know now, but yeah, so this is, this was good, so so awesome. Well, hey, ladies and gentlemen, thank you for listening to us. Go out, try some more craft beers, try some bourbon barrel beers.
Speaker 3:Now that it's getting nice out, take road trips. Yes, go take road trips to your local breweries. Or if there's breweries you wanted to hit to try their beers, come on down. I'll say go on Google Maps, look what's close, just type in breweries near to me and it'll bring up the closest ones.
Speaker 2:Go there, try them, spend your money there, Because when you spend money at a local brewery, it does way more than when you're spending it on these giant breweries. Yes, so yeah, awesome. Well, hey, brian, thank you so much. Ladies and gentlemen, thanks for listening and, like we always say, I hope your campfire is always warm and your beer is always cold.
Speaker 1:See ya. 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.
