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 118 - When Canned Cocktails Go Wrong and Craft Beer Goes Right
Grab a beer and settle in for an unexpected journey across the Midwest's brewing landscape as we recount our recent brewery-hopping adventure that took some surprising turns.
What began as a simple trip to claim my winning lottery draw for Toppling Goliath's coveted Assassin Imperial Stout transformed into a multi-brewery expedition revealing hidden gems tucked away in picturesque small towns. When faced with overwhelming crowds at Toppling Goliath, we pivoted to explore Fat Pat's Brewery in Spring Grove, where their "Juice is Loose" Hazy IPA showcased brilliant citrus notes without overwhelming bitterness, while their "Bit O' Fuzz" IPA delivered an intensely dank experience that divided our opinions.
The true revelation came at Sylvan Brewing in Lanesboro, housed in a magnificent converted mill. Their exceptional fruited sours rivaled established breweries like Barntown, delivering authentic fruit flavors without artificial sweetness. The owner's warm hospitality enhanced our experience as he shared insights into his brewing process. Meanwhile, Karst Brewing in Fountain impressed with their 17-beer lineup, particularly their perfectly balanced smoked red ale that offered gentle smoke character without overwhelming the palate.
Between brewery visits, we subjected ourselves to sampling some questionable canned cocktails that proved to be sugary nightmares despite their 10% ABV. The stark contrast between these mass-produced drinks and the craft excellence we found in small-town breweries couldn't have been more pronounced. We wrapped up our journey by finally tasting the prized 2023 Assassin (15.9% ABV), with its complex chocolate fudge notes and surprising smoothness.
Join us for this flavor-packed episode where we celebrate craft brewing excellence, compare notes on surprising finds, and remind ourselves why supporting local breweries yields such rewarding experiences. What's your favorite hidden gem brewery? Let us know, and don't forget to subscribe for more beer adventures!
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Grab a beer and pull up a chair. Welcome to the Northwoods Beer Guy Podcast. Hey, ladies and gentlemen, and welcome back to the Northwoods Beer Guy Podcast. This is Mike, the Northwoods Beer Guy, and I'm once again joined by Jim. Hey, bud, how's it going Good? How are you doing, buddy? Doing well. I was kind of worried that I was going to be going solo tonight, because I know you've got work to do at the farm and all that. But Mother Nature intervened once again At some point during the podcast, ladies and gentlemen, you may hear rumbling and such, because we got some storms going through. It's not just your belly, because you're hungry, or that, whichever.
Speaker 1:I can neither confirm nor deny. Or thirsty or thirsty. There you go, yeah, I can neither confirm nor deny. Or thirsty or thirsty. There you go, yeah. So when I was planning on this podcast, like I said, I was planning for if you were going to be here or not, right, and then they were calling for storms or rain, and then it kind of looked like it might change a little bit. But now, yeah, we're getting them now. So I went through the fridge and I found some things that I just kind of want to get out of the fridge.
Speaker 2:So I see where I land on your importance credibility ladder.
Speaker 1:Well, on this one. On this one, Okay, all right. So I don't know how they're going to be. I don't even know for sure what three of them are. I think they're canned cocktails kind of a thing. They're not kiddie cocktails, all right. No, I don't believe so. We'll find out, but we'll get to those as we go along, Okay. So I guess what we were going to talk about this week is this past weekend we kind of had a little bit of a brewery adventure, so to speak. Every year, Toppling Goliath has a drawing, or a lottery they call it to, where they draw people's names and you get a chance to buy two bottles of their assassin and that's an Imperial Stout, or like a barrel-aged Imperial Stout.
Speaker 2:That's their kind of what do you call it?
Speaker 1:Not cornerstone, but their signature Like their flagship Signature bourbon bottle Bourbon barrel-aged, kind of like Goose Island.
Speaker 2:Yes.
Speaker 1:Or you know where it's, Bourbon County. This is kind of their big one. So three, let's see, two years ago, you and Toby and myself, we all got drawn, yes, and we were like awesome. So we went down and bought our bottles, went inside, had some you know, tasted. Actually we recorded a couple podcasts, you remember. We did the, yes, we did the sours and things like that.
Speaker 1:Last year none of us got drawn and it was like okay, well, there we go, thank you. This year I got drawn Of the three of us, yeah, and that was it. So I reached out to Jim and said, hey, dude, I got drawn, did you? And he's like nope. So I was like, okay, well, do you want to go with? Let's go down there. And I was talking to my brother and then my Uncle, Larry. They met us down there, right, because because we've done that before, where we'll hook up down there, go in and have some beers and all that good stuff.
Speaker 1:Well, this year I don't know how many people they drew, but my time was supposed to be at noon to get in line. Well, we got there at like 1130 and I'm like, well, let's just walk over and see if we can get in. And there was nobody in line. So I walked up and the guy just took me in right awayought the two bottles, went out, met up with Brian and Larry and went inside. Now, it was really hot and humid outside, so that I think kind of hurt us a little bit yeah, because nobody wanted to be outside.
Speaker 2:They all wanted to be inside.
Speaker 1:Exactly because they have air conditioning and stuff in there and cold beer. So we went in and boy, the line was crazy, you know, and all the because they have on the main floor, they got tables and such too, because they serve food, every table was taken, the bar was completely full and then there was a line I don't even know. I bet you would have took us at least two hours Just to get a seat, just to get a seat, not including how long it would have took once we ordered a drink or food, so, which was a bummer, because they were doing like a six beer flight of Assassin. You know, it was like 20, I think it was 25, 24, 23, 22, 20, and 18 from 2018, you know, and I really wanted to try, like the 2018, to see how that aged, but no such luck.
Speaker 2:No, it was. I think we did the smarter move and moved on to a different brewery, rather than waiting there and not knowing. I mean because they didn't look like they even had extra staff or anything there. I mean the outside. Every table outside was even full too.
Speaker 1:Yep. And then there was two lines and the longer the one line looked like it was headed towards. Like a cash register is what it looked like, I believe. But then they got close and then they hooked over into where our line was.
Speaker 2:So I think one was to get on the line to get a table, and then other people were in line to get beers. Yeah, it was just crazy.
Speaker 1:Which, hey, good for them. I mean, it was a huge amount of business done. But boy, we decided yeah, I don't think we're going to stand around until 2, 3 o'clock to try and get a drink.
Speaker 2:Yeah, possibly. Well, I'm sure we would have got one, but it would have been a long wait, exactly, and then just sitting there doing nothing and it was crowded, it was loud, it was really loud Because I had thought about you know, actually, at all these, this is before I knew we were going to other places.
Speaker 1:I thought, man, I should bring the little microphones with and we could record something, but there'd have been no way.
Speaker 1:I mean really at all of them, because it was so hot out, people were staying inside, right, you know, and it just was not very conducive to doing a podcast. So we're just going to kind of talk about things. We did try a lot of beers, right. So we're just going to kind of talk about things. We did try a lot of beers, right. Should we try one now? Yeah, we can crack one open now. And well, these aren't technically beers, so we're going to try a drink in a can All right.
Speaker 2:Well, as long as it came from your fridge.
Speaker 1:I'm not going to claim anything on these, and most of these, well, the three that I'm not really sure what they are. The back story on them is after, between the Bluffs, we went to one of the big grocery stores in town to see if we could find the gluten-free beer. Oh right, that Oso has that meaningful brewing and they had it there. So, Brian, you know BK and Noel, they bought a bunch of that. We bought a bunch of other stuff. Well then, the lady at the register was like well, would you like some of these for free? So either they got a bunch of them to give away or they've had them and they weren't selling. So I don't know, you know, All right. So I am saying right now, at the beginning of this I have no idea if these are going to be good or not. All right.
Speaker 1:Well to be good or not, so all right, well, we're gonna hold you to it. Well, we'll save those for later on. So we'll start on this end, because the name on this one I I recognize. Okay, uh, this is jack daniels peach hard tea and it's a country cocktail 16 ounce can, five percent abv. So now I'm sure you've heard typically suzy helps me with some of the podcasts with these canned cocktails, but when I was looking in the fridge I'm like again, I don't know where this one came from. I'm not 100% sure where the next one came from.
Speaker 1:We tend to inherit stuff. It's like well, you get the same thing.
Speaker 2:Yeah, well, at least I think I know you get beer, though I get this. Yeah, I don. I know you get beer, though I get this. Yeah, I don't, because I don't even know what we want to classify those as. So hopefully they taste good. We'll see. Now I know you, or as long as they don't taste bad, we'll be okay.
Speaker 1:Right, I know you don't mind, jack Daniels.
Speaker 2:Right, I've had a couple of those before, but yeah, myself, eh. So in moderation, in moderation it's probably not bad.
Speaker 1:All right, there's an aroma. It smells like peach yeah for sure, definitely a peach. It, I mean it looks like iced tea. Yes, you know, I give them that no foam, no head, no, no, and five percent. So you should be able to drink a few of them. It's peach, it's peachy and you do get kind of that lemonade. You know, a little bit of an aftertaste, not or not lemonade, I'm sorry, iced tea, iced tea. Oh right, it's iced tea. Yeah, I've had worse, I will tell you, and some of these that suzy and I have had. Um, they're not the one thing I should. I should take that back. The one thing I've noticed is a lot of them that we've tried they're, they're actually not bad. They're not really my cup of tea.
Speaker 2:But I mean, you gotta, you gotta really like peach.
Speaker 1:Yeah, if you want this, this oh yeah, yeah, this is very peach forward if you like.
Speaker 2:You're not so much. You know, I don't really taste as much jack daniels no, there might be a little bit in there, but you don't taste any alcohol at all no, I would agree with you there.
Speaker 1:I was expecting more of a jack daniels, not a huge amount, but you think about it. You know, like the barrel age stuff, that we you can always taste a lot of. You know at least the whiskey. You know there's whiskey in there, or bourbon, or rum. You're tasting something. Yeah, this one is peach and tea for the most part. Like I said, I thought we'd have got a hint of Jack Daniels.
Speaker 2:They may have waved the Jack Daniels bottle over the vat.
Speaker 1:Yeah, yeah, yeah, I didn't really. I don't think they had. No, they won't give out their secrets. Yeah.
Speaker 2:It's not bad.
Speaker 1:I mean on a hot day. If it was ice cold it wouldn't be bad.
Speaker 2:But I'm just thinking eh, yeah, eh, I guess it's kind of middle of the road, I think, because it's not bad but it's not overly good If you bought it because you thought you were going to taste Jack Daniels.
Speaker 1:You'd be disappointed. Yes, yeah, I agree with you, because I'm sure this is aimed at the Jack Daniels fans, right? I would really think people like myself that, like I said, I'm not a huge Jack Daniels fan. We've had some that have been good, don't get me wrong but when it comes to mixers, I really don't mix Jack Daniels much at all, right? So when I would see Jack Daniels, I'd probably be like, eh, I think I'll pass, yeah, but yeah, it's not bad Score-wise, I'd say a two and a half.
Speaker 2:It's average. Yeah, because I have nothing to base it on either, so I'd have to go middle of the road because I'm like well it's okay. Yeah, I mean, if you like peach you might really think it even rated a little bit higher. But I mean I like Jack Daniels and I don't taste a Jack Daniels, so I mean 2.5 is probably a good number for me too. Yeah, like.
Speaker 1:I said if you bought it. Well, I should say, like you said, if you bought it considering or thinking you're going to get Jack Daniels, I think you'd be disappointed. Yeah Well, I guess let's do this other one here and get this one out of the way. And then we got the three that I have no clue for sure what they are, because those bad boys are going to be.
Speaker 1:Those ones are 10%. So that's up there. A little higher, a little bit higher. This one, let me see if it says on here I wish they would, but they would say Give you a little bit more detail, a little more detail, because it doesn't say oh, it's vegan though.
Speaker 2:Oh sweet. So there you go, Sweet, I can keep my vegan diet.
Speaker 1:Yes, yes, you're not going to get in trouble. Let's see, this is by Humble Forager and it is their Enchanted Island Painkiller Caribbean Cocktail Ooh, that's a lot to say With pineapple, orange, coconut and nutmeg, and nutmeg.
Speaker 2:And nutmeg, have we had a?
Speaker 1:beer that's not a Christmas beer that has nutmeg in it. I was going to say we usually get that right around Christmas. Uh-oh, uh-oh, it's foaming up over here a little bit Ooh, so we're going to pour just a little bit of that. That looks kind of thick, ooh, wobbles there and, ladies and gentlemen, if you can hear, we're trying to fend off our cat. She doesn't jump on the computer. She doesn't jump on the computer and put an end to this podcast. Boy, this looks like orange juice, like frothy orange juice.
Speaker 2:Yeah, this is not going to be in my wheelhouse, Ooh that smells like that smells not very appetizing.
Speaker 1:Pineapple, orange, coconut and nutmeg. I will be shocked if we taste coconut. I will be shocked if I can even stick it in my throat.
Speaker 2:This does not smell very.
Speaker 1:It doesn't smell like the Caribbean. I can tell you that in my throat, oh well, this does not smell very. It doesn't smell like the Caribbean. I can tell you that Maybe it's the vegan stuff it could be. They should have used some meat in there or something I get. It's like. To me it's almost like they tried too much, Too much of everything. It's just kind of, it's almost like a smoothie.
Speaker 2:Yeah, there's so much in there. There's so much stuff and the aroma really catches you off guard.
Speaker 1:Yeah, that is kind of not that good, it almost smells like a sour.
Speaker 2:Kind of that initial blast aroma, but the taste is not a sour Mm-mm, it's just.
Speaker 1:And I just don't Very citrusy. Very, yeah, you may get. I get the orange, I guess, but it's like I think you get the orange and the pineapple. I don't taste coconut at all. I don't taste nutmeg really at all, no, so I don't know, yeah, there's.
Speaker 2:There's a lot of different flavors that I can't really differentiate between many of them.
Speaker 1:No.
Speaker 2:You said them on the can, but they're just kind of all Honestly dude.
Speaker 1:I hate to say it. You know what. They're just kind of all.
Speaker 2:Honestly, dude, I hate to say it.
Speaker 1:It doesn't really even taste like orange or pineapple, it's just kind of like a conglomeration. You know what I mean. It's just you can't pick out any one flavor and, like I said, I don't get any coconut, I don't get any nutmeg. If I get anything, it might be a little bit of the tartness of the pineapple.
Speaker 2:But that's about it?
Speaker 1:I didn't. You don't really even taste the pineapple. You just get that kind of that, you know, and then it leaves in the row and a little lingering. We're gonna have to rinse those glasses out because that's not gonna.
Speaker 2:Yeah, this is definitely not see-through you can't.
Speaker 1:No, this is.
Speaker 2:This is definitely pulp orange juice if you look in your glass, I mean, there's stuff floating in mine. I don't know, I'm sure it's just the orange juice pulp.
Speaker 1:But there's still I don't know if that was pulp. I took a taste of it. I don't know if that was pulp, why?
Speaker 2:were you chewing?
Speaker 1:whatever was floating in that glass it did remind me of. It could have been pulp, but it had like like the uh, uh, the sand kind of texture that maybe the nutmeg didn't melt or, you know, get mixed in. Yeah, so it's like huh uh, scoreise dude. What you thinking on that bad boy?
Speaker 2:Well, I guess they're calling it a Caribbean cocktail, right, right. So we don't know if this is a beer or a cocktail. We don't really know then, right, right, so we're judging this against beers. We've tried, right, basically, yeah, right, right, so we're not. So we're judging this against beers. We've tried, right, basically, yeah, so, based on you know that I mean it really didn't trip my trigger. I mean, I mean you can just look at the top of the can now, yeah, and it's like dried on stuff.
Speaker 2:Yeah, so when it foamed up, it's not bad, but would I recommend it? No, would I finish a can with you? No, would I pour it out yes, so maybe a two. Is that too high? I?
Speaker 1:don't know. I was thinking, yeah, one, nine or a two myself, because it's just what was on the can. I couldn't pick up really any of those flavors Other than, like I said, maybe that little hint of a tartness from the pineapple, but I couldn't pick out any one distinct flavor. And I've been to the Caribbean a number of times on cruises and I had never tasted anything like that Did we even find the ABV.
Speaker 1:I did not, so we don't even know what I wonder. Let me see, I'm looking on here again around the can.
Speaker 2:I mean, they probably have it hidden somewhere right where I can see it, but I do not. Oh, now it's burping up.
Speaker 1:A little Okay and it's enchanted.
Speaker 2:Oh, here it is Nine percent.
Speaker 1:Oh, really, it is in very, very small print here, wow, okay, well, I'm still going to give it a two. Then it didn't taste alcoholy. No, you know what I mean. I didn't get that alcohol burn or anything, but I didn't get anything, the flavor really. Yeah, you know, because I think if you could have picked out orange and pineapple and coconut and even the nutmeg, it probably would have been better. But it just kind of yeah, just kind of all mixed together and you really just got kind of a hodgepodge type of a thing.
Speaker 2:Yeah, I can't wait to see what it's like in my stomach. It didn't look good coming out of the glass.
Speaker 1:Hopefully you're not like. Thanks a lot, dude.
Speaker 2:Instead of thunder, it's probably going to be my stomach.
Speaker 1:Yeah, that's not my stomach growling. Hey, I'll let you take those and rinse them out, if you would All right. So after we decided that we weren't going to hang around Topping Goliath for hours waiting to get to where we could buy a beer, we decided we were going to go to Fat Pat's Brewery and Barbecue, and that is actually in Spring Grove, minnesota. Toppin Goliath, as you know, is in Decorah, iowa, and so we went to Spring Grove and that's about 20, 22 miles roughly from Decorah. So we went there and when we got there, I mean, there was people inside, there was one group out. They have outside seating and inside seating. So we we went in and I believe they had nine beers on tap and it's their own beers, yes, uh, and I guess on. So this was on saturday and I guess on fridays they do have barbecue, but we were there on saturday, so I think saturday said it was the wood fired pizza right I think so, yes, and they, yes, and they had burgers.
Speaker 1:Now, we had burgers and they were really good. I'm going to give them that for sure. I mean their food was definitely good. You know, as far as the beers went, I mean they were kind of middle of the road, you know. I mean anybody could have drank them except for one. I would not recommend one that they had and the two that really I had two of them that stood out to me, one for good reason and one for kind of the opposite a little bit, and I'm going to jump on untapped here because I can kind of give a little more detail to it, make sure I pick out the right one. So the one that stood out for the good to me was that the Juice is Loose Hazy IPA that they had. That one, actually, I thought had really good flavor and I'm trying to remember oh, where am I at here? Sorry, I'm going through a lot of.
Speaker 2:We had quite a few beers that day.
Speaker 1:Interesting. So, yeah, the Juice is Loose. It's a New england hazy ipa. Okay, yep, and 6.5 percent. And they used idaho number seven, eldorado and citra hops.
Speaker 1:Now that one, like I said, I thought that was pretty good. Okay, you know, as far as your hazy ipa, it had that, you know, kind of the it was a citrusy taste but it was really that kind of refreshing. You know you didn't get a hoty taste but it was really that kind of refreshing. You know you didn't get a hot bite out of it, anything like that. So I mean, that one was definitely a good one where I could say, yeah, you definitely try it. Six and a half percent is, you know, probably high for for some people just starting out, but it drank really good, yes, you know. So very good. The one that I kind of wasn't a big fan of was also an IPA and that one was their Bit O' Fuzz. And does it say Okay, it's not on the printout, but let me see it doesn't show it on. No, I didn't see it on there. I was going to just look up the oh here beer details. Okay, 6.7% ABV as well. So, right, in that same ballpark, right, but this one was extremely dank.
Speaker 2:Oh yeah, Remember yeah.
Speaker 1:I mean, it looked very similar, a little bit more like orange juice than what that hazy was, right, but, boy, when you took a taste of that you knew you got an IPA. Well, yeah, and I don't know, I know, personally I've had a few different IPAs that are, you know, oh, dank, and listen, they just kind of hit me the wrong way, I don't know about you, but they're just like they're powerful.
Speaker 1:Yeah, you got that right. So it was like, man, you know that one. Yeah, that was down in the ones when we scored that one, because it was just kind of rough. But they had, you know, they had all sorts of different beers. They had a. The first one we had was a Mexican lager which actually was decent. Once I squeezed the lime into it, oh right, remember when I just dropped it in, it really didn't provide, you know, add a lot to the flavor. But once I squeezed the juice in there, then it was. It's pretty decent.
Speaker 1:But they had that. They had a wheat beer, hefeweizen, which was, which was all right, kind of average, uh, a farmhouse ale. Then they had that fruited sour that was like a raspberry. It wasn't bad, you know, but we, we found some other ones later that were were really good. Then they had an american ipa, a brown ale, and then they had a stout and I guess, besides, besides the juices, loose the stout, I was a little bit disappointed in it, just kind of it was one of those. It to me anyway, it kind of tasted like one you would brew for everybody.
Speaker 2:Oh right, you know what I mean.
Speaker 1:Just it really didn't have a huge amount of flavor, it was just kind of Nondescript, yeah, you know. So that was kind of a bummer. But anyway, if you get a chance, like I said, if you're in the Spring Grove Minnesota area, I would check it out because A the food was really good Right, and we didn't get a specialty stuff on Friday or Saturday Right, because they have this great big wood-fired pizza oven there.
Speaker 1:Right in the middle of the kitchen and you can see it, and it was like, oh, that probably would be good. And, like I said, the barbecue is only on Friday and I think it starts at 4. Right, 4 to 8. 4 to 8 or something like that. So we didn't get a chance to try that either, but I can verify and I think you can the hamburgers were really good, I guess we can well break into these other ones all right, you got it well, did you? Do you want to go red, green or?
Speaker 2:blue first it's not gonna matter, all right.
Speaker 1:Well, they're all gonna surprise us, I think we're gonna start with the blue this and, like I said, we got these for free, so I don't have any idea if it was a promotion they were doing or they're just trying to get rid of it. I have no idea. This is slamming blueberry 10 abv. It's a seagram's escapes spiked and it's got like the wwe, like championship belt on it for all these do. So it must be some promotion they're doing with pro wrestling, I'm guessing.
Speaker 2:Because isn't SummerSlam a WWE big wrestling? Oh yeah.
Speaker 1:Yeah, so I don't know if that's so. I don't know if that's it could be. I never even thought about that. Jim, that's a good point. It could be something they're doing with that. So this one says that it's natural blueberry Natural blueberry and lemon flavors and artificial sweeteners. So I'm trying to see a government warning at 10%. They give no other details. So I don't know if this is like a wine cooler, if this is like a hard tea or something I don't know.
Speaker 2:Maybe, it'll be something that can stop my burps from the previous one there.
Speaker 1:So do you think this is going to be blue, or will it be just?
Speaker 2:I'm guessing yes, okay, if it's got blueberries, it's going to be some shade of blue.
Speaker 1:Just opening the can, it smells like blueberries or purple or purple. It's kind of a purple. Honestly, it looks like water that you put a little bit of food coloring in. Yep, it smells very blueberry.
Speaker 2:It looks like a wine. I mean, you can see right through it. Oh yeah, yeah, that is Almost like flavored water.
Speaker 1:That is something, ooh thunder Boy, it's got a good aroma, it's got a decent aroma.
Speaker 2:No, we don't know what kind of alcohol is in this. No, if it's vodka or you know?
Speaker 1:that's a good question. I should. Let's see what the Google maybe says. Spiked All right, I'm just going to their website. They want to know am I 21? Yeah, okay, seagram Spiked is now an official partner of the WWE. Oh, all right, we're joining forces to deliver a championship-level refreshment experience with Bold New Flavors Now packing a powerful 10% ABV. Whether you're ringside or kicking back at home, get ready for the main event. I'm guessing WWE.
Speaker 2:Right, right, maybe you wrote that.
Speaker 1:I'm trying to see. If it says here what can I hope for? The fight for flavor just got real. Slammin' Blueberry combines bold blueberry flavor with a tart lemon taste. Packing a 10% ABV punch. That'll have you coming back for more. Does not say what kind of Well. Hopefully he went to the dentist recently. He's going to give you cavities. Oof, that's very sweet, Very sweet.
Speaker 2:Yeah, I didn't want to say anything. I was like, wow, that like overpowers everything else.
Speaker 1:Yeah, I can feel the cavities forming.
Speaker 2:I don't know why they needed the sugar so much. I mean, I think the other flavors, the aroma was good, I thought, but I don't know I mean, but it is super sweet.
Speaker 1:Man, that is crazy sweet, I don't know, dude, a couple of those, you'd have a bellyache, you know that is super sweet, yeah, because we've had some wine coolers before. They're not this sugary Right, yeah, and we've had sours that are, and we've always said geez, the sours are more sweet than they are and they're not this sugary.
Speaker 2:You know and I don't know. I mean, maybe they're like sugar's trying to cover up some liquor flavor, maybe because it's going up a little bit higher.
Speaker 1:Abv. Wow, that is, and it's almost got that. You remember those, the icicle or freeze pop whatever those things.
Speaker 2:You know what I'm talking about Freezy pops, yeah.
Speaker 1:When you get down to the bottom and you had like the melted stuff. It kind of tastes like this where it's that really sweet?
Speaker 2:yeah, it's you know, I don't know if I let my kids have anything. It was this sugary, though they'd be bouncing off the walls that is crazy, crazy sugary.
Speaker 1:I can't believe that. I just wow, boy, like like you said, I mean taste wise. If it wasn't so sweet, it wouldn't be bad right.
Speaker 2:I mean the aroma is really good. They had very good, good blueberry aroma, but boy, the flavors. That's like wow.
Speaker 1:That'll wake you right up. Score-wise man, how do you? I mean? That's like you took grape soda, almost, and dumped a bunch of sugar in it Because you got the double whammy of sugar, yeah, Even on a hot day, I don't think I would really care to drink a whole lot of that.
Speaker 2:I mean it's 10%.
Speaker 1:I give it that it does not taste like that, but, like you said, I wonder, was it when they first did it? Was it? Oh, that's too alcohol-y kind of a flavor. Let's sweeten it up.
Speaker 2:Well, they sweetened it up.
Speaker 1:Alright, I'd hate to know how much sugar they put in there. The flavor is what it says it is. I mean I don't get lemon out of it. I get blueberry for sure. Yeah, I don't get any lemon and sugar. Yeah, sugar of flavor, that's the next thing, but boy, so I don't know, how do you score? That I mean, what are you thinking on a score?
Speaker 2:I'm having a hard time figuring out how to score it Again, because we don't know if these are technically beers.
Speaker 2:Right, so we're classifying it against beers we've had, yeah, but I think in our history of reading beers that are super sugary, they're hiding something right, and we always kind of knocked it down because you don't really need that sugar. I mean, change something else, but don't add sugar, and I don't think we really ever put anything very high. So I mean, and this is probably in a whole category by itself oh yeah, I don't even know if it's a middle of the road, I don't even know if it's two and a half.
Speaker 1:No, I was going to say like a two one.
Speaker 2:Yeah, I would go there too I mean lower twos.
Speaker 1:I do like it better than that last one. Yes for sure, the Caribbean one.
Speaker 2:I like this one better, but boy that is Just a smidgen more yeah but boy, this one makes me wonder if they're all going to be like that let's try the next one and see if that one is super sugary.
Speaker 1:Yeah, because we've got three of them here. Yeah, so the next one we have is their Pineapple Powerhouse, all right.
Speaker 2:So we should be.
Speaker 1:And this is natural pineapple, cherry and lime flavors and artificial sweeteners. Oh, so it might be, so I'm guessing. So if it's pineapple, so it's probably going to be kind of a yellowish maybe, or what it's green or cherry, the top of the can is green. Yep, the can is green and again they look the exact same, except the top of the can is, like I said, blue, green and red. I don't know if that's green. You can tell there's probably cherry, because it's a little bit.
Speaker 2:It almost looks like a beer because it is yellowish yeah.
Speaker 1:Ish bit. It's almost looks like a beer because it is yellow. Ish, yeah, yeah ish yeah, you smell it.
Speaker 2:You can kind of get that cherry. Yeah, I can smell a little bit of cherry, yeah, which is a very good aroma. I mean, it's a blueberry aroma is very good I give them credit for the aroma, right? That's spot on, yeah very good, all right.
Speaker 1:Well, here we go. Still very sweet, very this one. I do get the cherry for sure. Yep, kind of get the pineapple. I guess it reminds me more of like the really sweet canned pineapple you know what I mean, where it's sliced. That's what it reminds me of.
Speaker 2:I mean, and the pineapple is very, very faint, the sugar really overpowers a lot of the other.
Speaker 1:I mean whatever else is in there, yeah, and it said there's lime. I don't get Sugar really overpowers a lot of the other. I mean whatever else is in there, yeah, and I said there's lime. I don't get lime out of it either. I get cherry, a little bit of pineapple and then sugar.
Speaker 2:Yeah, I mean again, the cherries are really really good, I mean the initial flavor but then the sugar just like takes over Instantly, and then you're just like, oh, and I mean I don't know, maybe that's what they're going for, but I'm like I don't think you really need to put that much. Maybe lower your ABV a little bit and get your cherry flavor a little bit more.
Speaker 1:If that's what it was, drop it down to 8%. Drop it down to 7%. Take a little bit of that sugar out and give a little more of the actual flavors.
Speaker 2:Because, like on a hot day, I don't know, drinking this much sugar, you might not want to be outside. You know, dude, that would be if you're sitting on a beach, I don't know, I could see you going, hmm get down and then all of a sudden I don't feel so good, you know I don't know, but I mean the, the fruit that they're using. That cherry is really got a good aroma, a good flavor. It's just overpowered by the sugar.
Speaker 1:And then boy.
Speaker 2:I mean it's the same in the same boat as the other one. I mean you could probably give the same score of it Basically.
Speaker 1:I know we don't like to give the same score, but for these I think this is Right now I'd say they're the same. Yeah, I don't see much difference. They're just too sugary, way too sugary, all right. Well, so after we left Fat Pat's Brewing and Barbecue, we went to Lanesboro, minnesota, and we went to Sylvan Brewing. Yes, now, the first thing that I thought was really cool was their building. They had a really cool. It was kind of an old grain what would you call it, jim? Like a granary.
Speaker 2:Well, I think it looked like an old mill. A mill, there you go, yes, and I think other things inside there, so yes, Really a cool building, I mean, and of course, once again, it was super hot outside and we were just like, oh Well, I think that was the first time I'd ever been to Lanesboro, but I mean it looked like their whole community was doing things that day too, because I mean Lanesboro is fairly small Yep. But you had people on the river there floating on the river.
Speaker 1:Yeah, they had that place that looked like you could rent inner tubes and float down the river and there was a lot of people doing that.
Speaker 2:And then downtown there was people at shops doing that. And then downtown there were people at shops. There was no place to park. I mean, I bet you there would be. Any other small town in the Midwest would enjoy to have that many people in their city.
Speaker 1:Yep, and like I said we probably parked what a block away, yeah, or so. And it was like I said it was hot but that was the closest we could get. And when we walked up, nobody was sitting outside Right, but that was the closest we could get. And when we walked up, nobody was sitting outside Right and we're like, are they open or what? You know, we get in there and just everybody was inside because they had air conditioning. But, yeah, we sat down in a really nice bar, Yep, Just happened to be enough seats for us and so, yeah, we started ordering up when my brother they had been there last year.
Speaker 2:Okay.
Speaker 1:They've only been there one other time and they said when they were there before they didn't do flights. Oh, so they always, you know, they had to order by the glass. Well then, when we were there, they had started doing flights, but there was five of us that were actually there. So we just would buy a regular, you know, either a pint glass or whatever, right, and then we we just share them. One thing I would say with these guys is they had some good beer, yeah, some very good beer. Um, dare I say, some of their sours were very good. I mean, they were up there with probably barntown, I think very they were sweet, very they were sweet.
Speaker 2:But but they were good, I don't think they were sour. No, not in the classic sense.
Speaker 1:No, and then you had. They called it a summer shandy, but to me it was more like the Rattler Right, and that one was super refreshing, I was impressed.
Speaker 2:Only 3.8%.
Speaker 1:Yeah, I mean really good flavor, low ABV, so it was really tasty sense, I mean really good flavor, low abv, so it was really tasty. Yeah, I mean it was, it was really something. So, you know, we sat there and we started just buy some, you know glass of this, glass of that, and we'd share them. And I think the first one I had was their old ale and that was really good, right, you know. And then, like I said, you had that shandy.
Speaker 1:Um, I'm trying to remember well, we had, I think by the time we're done we had tried almost all of them, right, that they had. But it was really cool because they the owner was there, right, he came over, he was going to get something to drink, but then he came over and started talking to us and then he recognized my brother from last year because Brian said when he was there, they, because Brian said when he was there they were the only ones there. When they got there it was pretty early, oh. So then he came over and talked to him. He actually took Brian down, showed him his brewing setup and all that.
Speaker 2:Oh, nice, nice.
Speaker 1:And yeah, he was really a nice guy Personable.
Speaker 1:Yeah very personable and so, yeah, it was. I was glad we went there because that was pretty cool and, like I said, they had a lot of. I can't remember how many beers, for sure they had on tap there's probably I don't even know there was quite a few because we had here. They've got 13 on their website, okay, and that could be what they had, right, and we probably had eight or ten of them maybe that we tried. They were extremely good. I don't know if they do food or not. I couldn't tell. I didn't. Oh, do they? Yep, remember they had that food truck outside.
Speaker 2:Oh, that's right, but every Friday and Saturday they got a different food truck.
Speaker 1:Okay, so they got food trucks outside on Friday and Saturday, oh, and here on Sunday too on some of them. Oh, on the weekends they got it.
Speaker 2:Yeah, it looks like on Saturday, Sunday they also have live music.
Speaker 1:Wow, this place is getting better and better. Yeah.
Speaker 2:But I'm sure you want to get there early. Oh yeah, Because that was a picture on their website of what but yeah, I really enjoyed their beers.
Speaker 1:I thought they everyone we tried really we didn't have one, that was like terrible at all.
Speaker 2:You know what I mean.
Speaker 1:Or you're like or you're like where you're going it's lacking. You know what I mean?
Speaker 2:we never had one of those. I mean the sours were probably the best beers, like you said, right up there with barntown. I mean when, uh, you had an amaretto sour, yes, just like cherries, yep I mean nice cherry flavor.
Speaker 1:And then the first one we had was like a fruit punch, one yep, and that was really good too, and then was it the last one, like that crayon orange, there's orange crayon.
Speaker 1:Yeah, it was like orange cranberry, and that was really good. It tasted like real oranges. Yes, you know, that was the thing that you had picked up on and it was like you're. You know you're right, yeah, they were really. Really it didn't taste like this. That enchanted one, but that was crazy. And then I think my brother had got the my bach and that. Good, you know, they were just all. I had no complaints at all.
Speaker 2:I mean it was almost like it was small batches too, yeah, so he could really get the flavor in there.
Speaker 1:Yeah, we never did ask him about that. I'll ask my brother if he, when he took them down there, kind of what size you know setup they had. But it was very flavorful and I think the one thing we had said was boy, the flavor that it says is in every beer that they had, you could taste exactly what.
Speaker 2:And they weren't really high ABV either, Like you were.
Speaker 1:I mean, they're all I think one of the highest ones was probably that old ale Right and that was what was it? Eight Right? Nothing, something like that.
Speaker 2:Eight, eight and a half digit ones, no, huh, no, they were all very drinkable, very refreshing, especially on a hot day. Yep, very good job.
Speaker 1:I had made the comment that you know, sometime that we'll have to go back over there and bring our wives with and, you know, maybe do a podcast from there, because it was, it was really good. Yeah, I was, I was blown away by them, so that was. Personally, I think that was the, the highlight, right, you know, but we did. We still do have one other place that we went to, right, and we'll, uh, discuss that after we get through the, the red one, the last our last uh, seagram's spike rumble, punch rumble, still skin, yep, and this is natural.
Speaker 1:Lemon, strawberry, watermelon and guava flavors oh my favorite. And artificial sweetener no sugar my favorites.
Speaker 2:And artificial sweetener. No sugar, though, yeah no sugar Just that, sweetener Just that artificial sweetener.
Speaker 1:I'm betting anything we won't taste the watermelon or the lemon for sure. Yeah, if it's red top on it, it's a red top. Looks like fruit punch color on the top.
Speaker 2:So what color do we think it's going to be? Probably.
Speaker 1:I'm guessing red, a slight red. Yep, you're exactly right. Pinkish, pinkish Boy, and it's got. Wow, it's thundering out now. All right, what's it?
Speaker 2:Maybe it is a little bit watermelon, it kind of does?
Speaker 1:It does have a watermelon. I was going to say watermelon or guava. Very, very faint, though not as much aroma as the other two. No, and very sweet, very sweet. I wish they didn't have that much sugar in them. Yeah, this would be. This one would have definitely been better with less sugar. Yeah, I mean, I can taste.
Speaker 1:I do a little bit of the watermelon, but I don't know about the other flavors right, I was gonna say I don't know if I get strawberry, maybe, but that I get more watermelon than I thought I was. But boy, especially on the aftertaste you get a watermelon flavor, but again it's just overpowered by that sugar.
Speaker 2:Oh, yeah, I mean, I don't know if that's the new trend now that they're trying to.
Speaker 1:They didn't say that there were energy drinks. Oh, you know so, yoza.
Speaker 2:There's Boy. There's definitely a lot of artificial sweeteners in there.
Speaker 1:Yeah, again, this is just. I don't think I could drink, and these are in pint cans, so I just don't know, honestly, if I could drink a pint of any of them, you know.
Speaker 2:Oof boy, it's just way too sugary. Without having to get an appointment at the dentist's office, I can feel my teeth going.
Speaker 1:You need to go brush your teeth now. Yeah, Wow.
Speaker 2:Yeah, wow.
Speaker 1:Score-wise I'm putting it right with the other ones 2.1, way too sugary for me?
Speaker 2:Yep, same thing. I think they had a very good base. The fruit were good, they had the right fruit, but then they just over-sweetened for some reason.
Speaker 1:Yep, I agree 100% with you, boy. Well, our last stop on our Saturday tour of breweries in our area was at. We went to Fountain, minnesota, which I believe was about nine or 10 miles from Lanesboro, and we went to Karst Brewing. Karst, yep, and this is established 2015. Okay, so they've been around for a little while 10 years, yeah, and it was. It was. They had some good stuff.
Speaker 1:You know, I'm trying to remember which ones. The thing that caught our eye was they had because you could do flights, and I think they were. How many beers were in a flight? Seven, seven. So we had two flights Of seven, of seven, and then we had three other ones, yep, and there was one beer that we couldn't get because he only had it in bottles, and it was. It was a big bottle, a big bottle, and it was expensive, like 30. That one was 25, 25, okay, and it's kind of without having a point of reference. Yeah, I can't, that's a lot of money that's a lot of money because it could be bad you know bourbon county, we know their track.
Speaker 2:Yeah, know that.
Speaker 1:We'll drop that because we know it's going to be good. But the one they did have a bourbon barrel aged strong ale and that one was the last one that we did and that one was 14% Right. So that was the highest ABV that we had that entire day and it was all right. You could tell a little bit that it was barrel aged. We don't know what Actually we do. It's Harmony Spirits, but I don't know. You know was it. It was a bourbon barrel, but I guess I don't know Harmony Spirits, right.
Speaker 2:I don't know. We've never been there. I don't know. That might be the next time we go.
Speaker 1:Maybe they'll swing by there. A distillery there's one in harmony, so it must be that one. And we never. We didn't go because, right, it was getting to be four o'clock, uh, we had to start making our way back to scottson. So, uh, some of the other ones, I didn't mind like their. Their coconut anilla was that one was a, uh, coconut vanilla blonde ale, and that one wasn't too bad. It did kind of taste a little bit like a Nilla wafer, a little bit vaguely, but that one wasn't too bad.
Speaker 1:Their Trout Run Pale Ale I really wasn't a fan of that one. That kind of had a weird, not as bad as that Dank one, but it was definitely a little different. What else did they have? That kind of stood out, let's see, because they had a bunch well, 17 beers on tap Right. So a huge selection, huge selection. They had cream ale, pale ale, red ale, that ember waves that's what I did want to talk about, because that was a smoked red ale and it was really a very kind of faint smokiness to it. But you could taste it. Yeah, you could.
Speaker 2:Definitely there was a smoke flavor to it.
Speaker 1:Yes, yeah, and it wasn't because we've had some that oh my gosh it over the time you're drinking liquid smoke, you know, and this was not like that at all, but I liked it, I know you you were okay with it.
Speaker 2:I mean it wasn't because I'm not a big smoke kind of guy. I mean it is a different flavor, yep different than you probably ever tasted anything else. I mean you got to be ready for it.
Speaker 1:Exactly, but it was. It was kind of unique and I did think that the maltiness of that red ale kind of knocked down the smoke a little bit, but that one kind of stood out to me a little bit. Besides the and, like I said, the multiverse was good, right, I'm not, you know, especially at 14%. It didn't taste like it was 14% Right, so it was, so it was, it was not bad. So, yeah. So after that we said our goodbyes and headed back to wisconsin. So I do see that you brought another bottle, though, right, I um, and this is totally out of this category right.
Speaker 2:well, since I knew that you just got your other two bottles and we I'd had this in my fridge for a little while and my significant other was looking at this bottle all the time, he was like, do we really need to keep that in our fridge? I'm like well, if. Mike was talking about Toppling Goliath. Maybe we could drink that one just to see how, Because I mean, I can't remember. I think we had some on tap there.
Speaker 2:I think we did when we got it, I don't know if we had it out of the bottle, though, so I guess it's kind of a new one for both of us.
Speaker 1:Yeah, but maybe to end off the podcast with kind of a little bit of a Getting back to a little normal yeah, we normally go A normalcy and this is by Toplin Goliath. This is their Assassin from 2023. It says killer imperial stout aged in whiskey barrels, and it's got basically a character of a Ninja A ninja with a sword, right.
Speaker 2:And ninja with a sword, right and such looking at you uh, does it have?
Speaker 1:I don't, didn't see the abv on there, because it's really hard to read. Though, yeah, let me, I'm gonna look it up, I'll give you and I'm hoping here's open yeah, here's the opener. It had a lot of wax on it so we got to try and see if we can. If I cut enough of it out and this is a 22- ounce.
Speaker 2:It's a big. It's a big boy. I do not see where the ABV is on it at all. All right, I'm going to look on untapped Store dark store cold or better yet, drink now, I guess, and we held on to this for a couple years, so we were actually doing better than most people.
Speaker 1:And this was their 2023. 15.9%, 15.9%, 15.9%. And they do have a little write-up on it. It says this barrel-aged stout spends over a year in barrels sometimes closer to two to create one killer brew Featuring notes of bourbon warmth in each sip. Well, that's weird. They have a comma in there. I don't think they meant to have it there. So I think it's featuring notes of bourbon warmth in each sip and washes over a fudge chocolate base. So interesting, so well, this one is fighting me.
Speaker 1:Okay, let's see what uh can't quite get underneath that wax. Oh, okay. Well, if anybody out there listening knows a a good, opener thing for the wax, there we go. I do know dean that is part of the mug club at the beer shop and he also goes to, uh, the long branch and cataract quite a bit. I'll have to ask him because he had brought one one time that had kind of a knife type thing on the edge. You went around it and then it had. It almost looked like a screw or like a bolt almost, but you slid the head under the under, you know, basically in the line that you cut her in the wax, and then it just pops it right off now one thing that I was showing jim earlier.
Speaker 2:My daughter bought me an infrared thermometer oh, and that's not a rectal thermometer, is it I?
Speaker 1:don't know, I hope not. We're not going to try it out, we're not going to try it, okay, well, if we finish this, bottle.
Speaker 2:Somebody might be laying flat face first somewhere.
Speaker 1:All right, so this one is probably a little bit warm.
Speaker 2:Because I had it out for an hour.
Speaker 1:It's probably been two hours. Yeah, so it's going down. We'll see what it's at. It's still going down. It's about 66.
Speaker 2:So it's a little bit warm. But that's fine, because it feels cooler than that though, doesn't it? Yeah, or warmer than that, I mean.
Speaker 1:Yeah, I say, the infrared said it was 66. Well, hopefully we get Ooh. Okay, now we're getting back into our wheel wheelhouse.
Speaker 2:There's some fudge in that right. Is that what you said? Chocolate fudge?
Speaker 1:yes, wow this one is sweet, but not as sweet as those. Right, it's a different kind of, a different kind of sweet and at 15.9 doesn't drink like a 15, and I know again, ladies and gentlemen, we say that all the time. But boy, this is pretty smooth, I mean there's no burn. But you said it's a whiskey barrel right, or bourbon whiskey barrel, I don't well, and here it said bourbon barrels, but then on there it says whiskey on the bottle.
Speaker 2:So I don't know that type of flavor. I can't tell you what that barrel was.
Speaker 1:Right, because it didn't say what kind, what brand, so we don't know what it was out of. But it's pretty good. It's a lot different than these other ones, a lot different than these other ones, a lot different than those other ones. Yeah, it's a good thing. We didn't rate this one against those other ones. Yeah, you know.
Speaker 2:Yeah, that one, wow that one. I mean the chocolate fudge really stands out as the main flavor. Oh yeah, I mean like now it feels like the back of my throat's getting a little bit warmer. Okay yeah, and I don't know, it must be the barrel aging, but it's not like on fire, it's just I can feel it a little bit warmer back there now.
Speaker 1:Yep, you know, when it comes to bourbon, they always said oh, that's the Kentucky hug, is what they call it down in Kentucky when you get that burn.
Speaker 2:It's not like that, no, but you do get kind of one Right.
Speaker 1:And again, if it was a been a little bit cooler, we probably would have had a little more flavor to it, but you're right that chocolate fudge really stands out. Yeah, that's boy. And when you the aroma, you can smell bourbon or whiskey or whatever it is.
Speaker 2:You can smell the boozy side of it, right yeah, I don't know if either one of us could drink a bottle by ourself. Ah, probably not. That's probably not 22 ounces, that's we could.
Speaker 1:There's a lot of we could do, but then we're probably done. Done for the evening, we're done yeah.
Speaker 2:Night night, what is it? Good night, eileen, yeah.
Speaker 1:All of a sudden, just poof, all right, we're done. Yeah, you know it's like no, this is pretty good Now. Now I wish, because this one was 2023, so we were there in 2023. And it was. I did look back and we did have it on tap. We did yes, so, and I know there we gave it a four. Oh, really Okay, yep. So I guess, what do you think out of the bottle, two years later.
Speaker 2:I mean it is not. It's not bad. It is higher ABV, so one of our higher ones up on the very upper end. The only thing I think that my drawback is the sweetness. I mean I like the chocolate fudge flavor, but that sweetness, like my teeth are just like pulsating right now because there's so much sugar. That's the only downfall. I don't know what are you thinking on just that.
Speaker 1:No, I agree, I think if it was was colder, that might have got tamed down a little bit, but if I, you know, I'm sure it was still sweet, you're right. And then, after the sugar cans that we had, you know, it's really stands like oof. You know there's some sweetness in there. So, yeah, um, I still think it's very good. It doesn't taste like 15.9. I like the flavor, like I said, that chocolate fudge stands out. It is sweet, right, it is sweet. So this way, and, like I said, being a little bit warmer than it should be, I'd probably go, like you know, this bottle right here, with the conditions we have, it's probably like a three, seven, right that's what I was gonna say.
Speaker 2:I don't know if it's a 4.
Speaker 1:No.
Speaker 2:Not what we have right here. Correct, maybe at the brewery on tap, on tap cold like that.
Speaker 1:It probably was a little bit better, but no, it's still a really good beer, right? And yeah, I mean, if you get a chance, try it. I would definitely try it.
Speaker 2:Yeah, I mean, hopefully you'll go on a time when it's not as crowded as when we tried to come.
Speaker 1:Right, yeah, that was just kind of crazy. Yeah, so I guess, Jim, we had a clear winner, but that was in its own category. Yeah, the first ones, I hate to say it, probably the.
Speaker 1:Jack Daniels was probably the best one. And the sad part is we really couldn't taste the Jack Daniels in that one. So the Caribbean cocktail one was kind of a hot mess a little bit. And then the Seagram ones were just so sweet, oh my gosh, over the top. I think, like you had said, if they took some of that sweetness out and maybe put a little bit more flavor.
Speaker 1:You know, don't use artificial sweeteners, just go with the flavors and the natural sweetness. I think it would have been better. Yes, I believe so. You're spot on with that. Yeah, so the only good thing is I didn't buy any of these.
Speaker 2:Oh, that's good. Yeah, I don't know. I mean, maybe the younger generation might like those, but for people that like beer, like us, I don't think they're really even in the ballpark for us.
Speaker 1:No, I agree 100%. Well, awesome dude. Well, thanks for being able to come up and share these with me, because you probably would have laughed at me if I was tasting them myself and going ugh you know?
Speaker 2:Yeah, at least now I have somebody that you can verify.
Speaker 1:There you go, I'm your witness. Yep, they're liquid sugars.
Speaker 2:You can put them on your cereal in the morning, exactly.
Speaker 1:That's for sure. So, yeah, dude, we have to plan for our next one, figure out what we're going to do, and then in the future here I mean coming up we have the 4th of July. We'll have our 4th of July beer tasting at my camper, so hopefully you'll be able to make it. We'll find out. This year the categories are amber or red is the first one. The second one is nut beer. So anything could be, you know, it could have peanut butter, it could have hazelnut, could have, you know, pecan, whatever, right, it just has to have nut somewhere. And then wild card, right? So it should be interesting to see how that goes. You know, we've had peanut butter ones before and all that. But some of the other ones we'll see. You never know, yeah, cause we've, we've definitely tried a bunch of them, and some of them you can't taste the nut and some of them you can. So we'll see how that goes, uh, but yeah, so we got that coming up, uh, boy.
Speaker 1:And then, of course, now getting into, I would still love to be able to get back to Amherst myself, to go to Central Waters, do a podcast from there, because they're in our area, they're one of the top ones. I think we both agree they're like that. But yeah, we'll have to check it out and hit some more and just kind of go from there. Yes, no doubt Awesome. Well, no doubt Awesome, well cool man. Hey, ladies and gentlemen, thank you so much for listening. I know this was kind of a different podcast with these canned cocktails again, and Susie wasn't here, right, so Jim got to partake and see that he likes beer better.
Speaker 1:It's now confirmed. Yes, you have confirmed. Awesome. Well, hey, ladies and gentlemen, we hope you enjoyed the podcast and, like we always say, we hope your campfire is always warm and your beers are always cold, see you Take it easy, 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.
