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 126 - High-Octane Barrel-Aged Masterpieces: A Journey Through 10-15% Beers
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When Mike and Jim decided to "up the ante" from their previous session of easy-drinking beers, they weren't kidding. This episode dives headfirst into the world of high-octane brewing artistry, featuring eight beers ranging from 10% to a mind-boggling 15.4% ABV, each showcasing how master brewers balance potent alcohol with sophisticated flavor profiles.
The journey begins with an unexpected stumble – Southern Tier's Creme Brulee Imperial Stout presents an off-putting burnt character that leaves both hosts puzzled. From there, the adventure weaves through Hinterland's Door County cherry-infused Belgian ale and Founders' coffee-forward KBS variant before reaching a turning point with Boulevard Brewing. The Kansas City brewery becomes the star of the show, contributing four remarkable barrel-aged creations that demonstrate how high-ABV beers can deliver extraordinary flavors without harsh alcohol burn.
The most surprising revelation comes when the hosts discover two beers worthy of "Beer of the Year" nominations – Boulevard's Creme Brulee Barley Wine and a locally-produced gem from La Crosse Brewing called Feathered Drumline. At 13.3% and 15.4% ABV respectively, these beers shouldn't drink as smoothly as they do, yet both deliver complex flavor profiles that masterfully conceal their strength. The local Wisconsin stout, aged 18 months in rye whiskey barrels and infused with peanut butter, particularly catches the hosts off guard with its world-class quality.
Between thoughtful beer analysis, Jim tests Mike's beer knowledge with trivia questions, revealing fascinating brewing history including the origins of the "rule of thumb" and the discovery of 220-year-old viable yeast in a shipwreck off Tasmania's coast. Whether you're a seasoned craft beer enthusiast or simply curious about how brewers push the envelope, this spirited exploration of high-ABV beers offers a glimpse into brewing's most ambitious frontier.
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Welcome and Introduction to High ABV Beers
Speaker 1Grab 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 am once again joined by Jim. Hey, buddy, how you doing.
Speaker 2Doing good sir. How about yourself Enjoying life? Every day's a new adventure. There you go, doing good sir. How?
Speaker 1about yourself, Enjoying life. Every day's a new adventure. There you go. Well, hey, you know, last week we did some easy drinking, you know up to 6% beers. If you remember, Almost got scared, Almost got scared. Well, this week we decided to up the ante just a little bit. Uh-oh, what do you mean? Up the ante the ABV just a little bit?
Speaker 2Oh, Just a wee wee little bit, wee bit, so what? Are we do you know what we're starting at for ABV.
Speaker 1I think it's. What is it? Is it 10% at first, Possibly, yeah, yeah.
Speaker 2Whoa. I think, and then we go up to 15 and a half.
Speaker 1Well, you know, yeah, so we're just stepping it up, just a skosh, so these are almost double everything we had last week. Yeah.
Speaker 2Oh.
Speaker 1Yeah, so you know, wow, it's going to be similar but different, so these are not like. I am betting that.
Speaker 2Summertime.
Speaker 1Most of these are going to be on the little bit darker side.
Speaker 2You're thinking, I'm thinking All right. Well, that's a good sign for us.
Speaker 1I cannot confirm that, but I'm thinking All right.
Speaker 2Well, that's a good sign. We like that. Yeah, so we have eight. We're not scared, no.
Speaker 1We have eight beers. Eight, I'm not sure why we do this to ourselves. Eight, we have eight. We have one, two, three, four, five different breweries, so we do have four beers from the same brewery which is fine because we've actually been there.
Speaker 2We can say that remember Kudos?
Speaker 1Yes, we have been to this brewery and they were very good, so we are. Yeah, this is going to be interesting. It'll be slightly different than last week.
Speaker 2Oh and to be not to be different, but we do have a couple of questions for you too.
Speaker 1All right, nice, since you did such a good job last week, you actually got. Hey, I almost rocked.
Speaker 2I got Jimmy Carter last week you did, you got Jimmy Carter.
Speaker 1And half of the Colorado and California.
Speaker 2Yeah, see, so you did. You are getting better.
Speaker 1Yeah. So now you're going to give me tough questions because you don't like that, do you?
Speaker 2Well, we're going to test you. Oh, okay, we're going to make sure that you don't walk away with any easy ones anymore.
Speaker 1I appreciate that, all right. Well, hey, we might as well get our thinkers thinking.
Speaker 2like I said last, year, or drinkers drinking or drink. Well, yeah, that too.
Speaker 1Oh, now, last week, remember, we had two beers that were in bottles. Okay, this week, out of eight beers, we have one. Ooh, we have seven bottles. Seven bottles, yeah, all right, A little different. So the first one that we have this week is by Southern Tier, which we've had a number of their beers. Yep, they're very good, usually very good, and this is their Creme Brulee Imperial Stout Nice.
Speaker 2And this one is a 10%. I think it says 55 IBUs. Oh, really, I don't know why. Wow, I think it says 55 IBUs, oh really I don't know why Wow. It says rich and creamy vanilla custard swirls together with notes of sweet caramel, black malt and milk sugar to create a deliciously balanced and smooth treat.
Speaker 1Now, have you ever had creme brulee before?
Speaker 2If it is, I may not have called it that I have you have.
Speaker 1Yeah, it's like a vanilla custard. But then Is your pinky out. Well, no, not yet. No, when you ate your head to creme brulee.
Speaker 2I can neither confirm nor deny that's a fancy food.
Speaker 1Yes, but then they pour like. At the one place we went to they poured like the high octane rum on it and you light it on fire and then it caramelizes the top of the.
Speaker 2Really. Yeah, it's very good, but if you don't want to burn the rum, then it takes all the alcohol out of the rum.
Speaker 1Well, if you don't, then you're like whew. I can't already eat this because that rum, you know, it's like 151 or whatever. Oh really, oh yeah.
Speaker 2I thought you maybe wanted like no, you let her, you let her burn crystallized crust on it. All right.
Speaker 1Well, I did not know that so Southern Tier Creme Brulee. Ooh, that's got a little aroma, some aroma. Definitely dark.
Speaker 2Very dark. You can't see through it. You can't see through it. I can't see you across the table.
Speaker 1No, there's a lot of flavor in there. It does have a sweeter, a sweetness to it. Yeah, very much so.
Speaker 2What I don't know.
Speaker 1I don't know, it was kind of a weird. I'm not going to lie, it was a little bit of a weird start to it.
Speaker 2I don't know what that is. It's not a bad, but it's just like a different flavor that I don't think I've had.
Speaker 1Is that the?
Speaker 2caramelized stuff that you were talking about.
Speaker 1Well, honestly it could be, because you know that caramelized top it does have a little bit of a burnt flavor on it.
Speaker 2So it could be that, but it did catch me off guard a little bit too, so I was like whoa wait a second, there is something there.
Speaker 1Yeah, there's flavor. There's flavor.
Southern Tier Creme Brulee Imperial Stout
Speaker 2Yes, we definitely have flavor and it's an Imperial Stout.
Speaker 1Imperial Stout 10%.
Speaker 2It doesn't taste like 10% it does not say it's barrel aged, so it's not.
Speaker 1No, it doesn't say on the bottle anywhere that it's barrel aged.
Speaker 2I just don't know what that very first initial flavor Other than that it's like smooth, really good finish, no bad aftertaste. It's just that.
Speaker 1I hate to say it, but the more I drink this, that initial flavor is getting a little bit off-putting. Yes, honestly, I hate to say it.
Speaker 2I don't know what that is. Is it black malt? I don't know.
Speaker 1It's yeah, I don't know how to even describe that I mean the aftertaste. It's a little sweeter and I could say, okay, yeah, it could have a creme brulee flavor too, but that initial is kind of like.
Speaker 2So what's good or interesting is we do have another one to compare it against.
Speaker 1We do have another one later on to compare it. So that could be, and we may have to go back to this one just to take a little sip of that and take a sip of this other one, see how they compare.
Speaker 1Let's see what happens and you're first on the scoreboard too. Boy dude, I am. Yeah. That initial is still just kind of 10%. Doesn't drink like a 10%er. Nope, I hate to say this, but I'm going to go because of that initial taste. I'm going like a 2.3. Wow, just because that I could see where that could be off. Putting, that first flavor you get is that I don't know what it is, I don't even know how to describe it, and I hate to say that because I like Southern Tears stuff. They've had a lot of really good ones, but this one, that initial flavor, is just a little bit off for me.
Speaker 2Yeah, I am struggling too to come up with ways to describe it, because I mean, by and large, it's not bad. It is 10%. It's just that very first initial flavor. That's where you know it like.
Speaker 1It's almost got a medicinal flavor to it. It like spikes out.
Speaker 2I don't know from everything else, I guess I think I'm going to have to stick with you there on a 2.3.
Speaker 1That's probably the lowest 10%er we've ever done, yeah.
Speaker 2You know, it's just, I would not recommend this one to somebody who's not tried Imperial Stokes. Do not try this one. Maybe first, maybe second you can have it.
Speaker 1But maybe not first. Yeah, it's just that initial flavor. I don't know what it is, but it's kind of off-put, just I don't know.
Speaker 2All right, all right. So then let's get into something. All right, give me a question to take my mind off of that flavor All right, so tell me where the term rule of thumb originates, as it relates to craft beer. Rule of thumb Like this From Fonzie. Where it originates from.
Speaker 1Yeah Geez don't. I have no idea from when they they put their thumb in it to see if it was warm. Yet you're close.
Speaker 2You are close okay, they would stick their thumb into the mix to see when the temperature was right for adding the yeast. Oh, that's close.
Speaker 1Yeah, minus 500, oh well that's not bad, that was close. That close it. Yeah, minus 500 for that. Oh well, that's not bad, that was close, though that was close. It would have been minus 1,000 if I wouldn't have been that close, right.
Speaker 2I'm catching on to you now. See, you're getting better and better. You must be sneaking a peek at mine.
Speaker 1I got to try and find out.
Speaker 2Yeah, get your pages before we do this. All right, so what is next then?
Speaker 1Well, now the next one, Jim is. I have no idea how it's going to be. I bought this at the beer shop and this is from. Hinterland. Yep, we've had a number of beers from Hinterland, which is in Green Bay. Green Bay, wisconsin. This is their Grand Crew 22. This is a kettle sour barrel aged cherry Belgian ale. That's a lot of words. That's a lot of words and it's 10.1% ABV and 25 IBUs.
Speaker 2And all I got was we dug deep for our 22nd anniversary beer, combining our 2015 bourbon barrel aged Grand Cru with a young ooh boy lactobacillus. That's what makes beer sour Okay, kettle sour. Then added a wonderful kick of Wisconsin Montmorency cherries, is that?
Speaker 1right, montmorency. Yeah, I don't know what that is. Oh, okay, some kind of cherries, bourbon barrel aged though.
Speaker 2Right. I don't know what type of bourbon barrel, but the cherries are also from Door County.
Speaker 1Okay.
Speaker 2So this has got a weird color Almost, is it?
Speaker 1brown, like a brown ale. It reminds me almost of like a barley wine type color, doesn't it? I mean, it's where it's at, it's a dark brown, but Later, what's that? A barley wine, oh dang.
Speaker 2Okay, I kind of get a cherry. I smell sour, I smell sour.
Speaker 1Okay, let me get my phone so we can get a reaction.
Speaker 2Oh, I don't think that's bad.
Speaker 1Ooh, I definitely get the cherry. I don't know if I really get a sour per se. You need to get your my taster tested.
Speaker 2Your taster tested. You have to taste your test to get recalibrated. That thing is sour, I don't think so. I don't taste cherries.
Speaker 1I get the cherry more than I get any kind of a sour note.
Speaker 2Your lactobacillus reader is off a little bit, yeah, this.
Speaker 1Okay, there's, yeah.
Speaker 2Second taste there's sour in it. I mean it's so. I guess in their defense it's not over the top sour Right right.
Speaker 2I Right, right, I just am not a big sour guy. So to me, any you know on the meter anywhere sour to me doesn't taste good, unfortunately, I mean. So I'm not saying it's bad, I'm just saying for me it's just not Right, it's just not on my bucket list of things to drink, unfortunately. I would have. If this is your 22nd anniversary one, I would have, in my opinion, I would have tried something different. Okay, I don't know, I'm just, I'm probably just speaking out. They maybe went out too far on the limb for you, yeah, but there might be people that do like it.
Speaker 1I'm just, well, the one thing I'll say is I know we have. This is probably only like the second barrel age sour we've ever had. Ooh. You know where it's in a where it is in yes.
Speaker 2I mean do you get the 25 IBUs? No, do you get hoppiness out of this? No, no, I don't get any hoppiness whatsoever.
Speaker 1So I mean, oh, God, I mean I do get the cherry. I get the cherry especially in the middle of the.
Speaker 2And the finish is a little bit cherry-ish, right, yeah, or is that the sour?
Speaker 1I get more of the drink. You get that cherry kind, of that dark cherry flavor, barrel-wise. I don't know if I really get a huge amount of bourbon barrel, but that could be. I think the cherry and the sour kind of covers it a little bit.
Speaker 2They really overpower any of the other flavors that are there. But boy, I do get a cherry flavor. And another thing I'm not a big Belgian style, and I don't know if you know, because usually Belgian style ales really have a distinct flavor. I don't. Are you tasting that Belgian style?
Speaker 1No, I don't get that Uniqueness, unessential Belgian flavor. I don't get that at all, which is not a bad thing, no, but I like it. But I think our scores might be drastically different on this one, but it's definitely different. I give them credit for doing something different, you know.
Speaker 2So am.
Speaker 1I first, or are you first? On this one, I can go first, I'm not saying it's bad.
Speaker 2I just am not a sour guy. I'm going to have to go 1.9. I know there's a lot of effort. This is a double-digit. You know, abv I just am not big on the sour. A ABV, I just am not big on the sour. A lot of the things that on my scoring checklist it's a sour so it's going to be lower.
Speaker 1It's a Belgian, so it's going to be lower. The only thing would have been.
Speaker 2If it was a sour Belgian IPA, that would have been your trifecta. I might not even be able to start with a zero, but this one's tough for me to. It's just hard for me to describe.
Speaker 1For me. I'm actually going like a 2.7.
Speaker 2I like it.
Speaker 1I will say this I really like that middle part of the taste, that cherry flavor. I don't really pick up a lot of bourbon barrel myself, but I do like, for whatever reason, that flavor. I just kind of hits a note for me where I was like, wow, I do like this. So do we have any more of these type in today's uh tasting? No, oh, so you're good. I figured that was going to be the hurdle and then we can, kind of, you can, go up from there man, because I'm glad this is at the beginning yeah, yeah.
Speaker 1Well, just think it could have been last if we didn't have all these other high octane ones. So, oh boy, like I said it's I like that cherry flavor. I do wish that it had more of a barrel flavor to it. So well, you still got some in your glass.
Speaker 2Yet I know I'm trying to like milk it out slowly, so I'm going to take it just a little bit more, while you ask me a question.
Speaker 1So All right, would you like me to fill your glass?
Hinterland Grand Crew 22 Cherry Belgian Ale
Speaker 2No, so I was not even aware of this. I found this out today, but apparently there is a brewery that found a shipwreck and in that shipwreck was some yeast that was still actually alive and that they used to brew a beer. I don't know if you're aware of that. No, and this happened in 2018 when it came out, wow. So can you tell me, like, what location that was, or what brewery that was, or the name?
Speaker 1Of the shipwreck Shipwreck Titanic.
Speaker 2And the year, so there's a whole bunch Titanic. You're in the wrong ocean.
Speaker 1Oh, edmund Fitzgerald. Oh wait, that's not in the ocean, right? That's not in the ocean, right, that's not. There's a whole bunch of different things you could like, so I could answer the brewery location being.
Speaker 2what do you mean? Location Like? By which continent?
Speaker 1Oh, I'd even give you which continent, which continent that the shipwreck happened. Yep, okay, or the shipwreck itself, the shipwreckcks, well, the bermuda triangle, but that's not. Uh, I'm gonna say north america.
Speaker 2All right, so I'm wrong, I'm sure, but it was actually discovered off australia's oh, I was gonna say australia too.
Speaker 2It was the oldest merchant shipwreck, the sydney cove okay, which ran aground near Tasmanians Tasmania, which is by, like New Zealand Yep, just south Yep Preserve Island, and it ran aground in 1797 and remained at the bottom of the ocean till 1977. Okay, so these beer bottles were found aboard, still sealed, really. And then in 2018, australia's James Squires Brewery created the beer using the yeast and it was a porter and it was called the Wreck, so that's the name of the beer the Wreck, the Wreck, okay.
Speaker 1Well, that's a cool little tidbit there.
Speaker 2I did not know that that would even be no.
Speaker 1I wonder if they tasted the beer.
Speaker 2Well, that's a little so. Who's the guy so?
Speaker 1the beer was sealed, so they got the yeast from the beer, right Okay.
Speaker 2So then, who's the guy that goes all right? Who's going to be the one that unpops the top?
Speaker 1Where's the new guy at? Where's the new guy?
Speaker 2And he's got to be in a sealed room by himself. Yeah, and just in case, In case there thing like an alien climbed out of it and the beer they made was a porter.
Speaker 1Did it say what style that the beer that they brought up was? Did it say that at all? Or no, probably not.
Speaker 2It just says the beer bottles were found on the porter. Oh, okay, so it didn't say Steel unsealed.
Speaker 1But they made a porter out of the yeast. They got from that. Yes, wow, that's wild. Hey, educate and entertain, entertain.
Speaker 2I'm trying to help you out. That's what we do.
Speaker 1I did not know that. I mean, that's funny though, because I was going to say Australia, because I thought I don't know Australia, but then I was like no, Didn't that plane crash out there too?
Speaker 2Which plane? That one they never found Somewhere out there, yeah.
Speaker 1The Malaysia one. Yeah, so maybe this? I think so. Maybe they're down there drinking beer. Who knows? See, I just thought okay, you know I'm trying to think, okay, what famous ship? But you never said it was a famous shipwreck.
Speaker 2Right, you know what I mean. But between, like Europe and North America, there was always.
Speaker 1There was all sorts of them, you know so.
Speaker 2And who would find the bottle that was still intact? Yeah, exactly.
Speaker 1And again they brought in the new guy here. Taste this.
Speaker 2Here. You open the bottle and taste it and tell us what happens.
Speaker 1I don't know if there's any critters in there or anything like that.
Speaker 2But I bet you it was definitely well aged then, huh, mm-hmm so 1797.
Speaker 1Well, in the bottom of the ocean too. So it was cold, because I was going to say, being that old, you know, unless it was barrel aged, you know some of those other styles don't last that long. Right, because you would think it was an IPA-ish Right. You would have thought something like that. So very hoppy, but that's cool, yeah, awesome. Well, thanks for bringing that one, because that's a cool question. See, even though I got it wrong, it was cool All right, what do we?
Speaker 1got Going back to cool stuff, cool stuff. We're going to go back to Founders. Founders, yeah, they do a very good job, and this happens to be KBS, which we've just happened to have had a few different flavors, because this is the style right.
Speaker 2So it's Founders is the brewery, yep Founders is the brewery and KBS is their Kentucky Barrel-aged one Barrel-aged Okay.
Speaker 1Yeah, this version is their Iced Latte. Iced Latte, yep this is an Imperial Stout.
Speaker 2I didn't take it a lot.
Speaker 1We're hoping, yes, I'm hoping it's a little bit better than the last one. Imperial Golden Ale with coffee, cacao, nibs, milk, sugar and vanilla extract, aged in bourbon barrels Bourbon barrels.
Speaker 2Yes, so I got 11% ABV and 40 IBUs.
Speaker 1Oh wow, that's high. Ibu-wise, that's a lot higher than I thought it would be.
Speaker 2So get ready to chill with KBS Ice Last Day.
Speaker 1Do you want to reuse your glass? Do you think we better burn that one? Should we set those aside Because? You never know, with that sour I'd hate to have it taint some of these. Yeah, that's definitely like a golden ale color A little darker.
Speaker 2This is a barrel-aged Imperial Golden Ale.
Speaker 1Yep.
Speaker 2That's as smooth as your favorite cafe creation. Oh, created with a blend of coffee and vanilla for a creamy and utterly indulgent experience. Aged to perfection in bourbon barrels, every sip consists of oak notes and a silky latte-like sweetness that's impossible to resist.
Speaker 1All, right, take a whiff of that one. We got aroma. Ooh, wow, there's some coffee.
Speaker 2There's coffee aroma in this one. This might be coffee and cigarettes.
Speaker 1Wow, that is wild. It's darker than your normal golden ale.
Speaker 2Yes, but we've not had many imperial golden ale Right.
Speaker 1Correct and would you say it was 11%, 11% or Boy, and that smells like coffee.
Speaker 2Coffee for days. This might be a breakfast beer Possibly.
Speaker 1Ooh, wow, that's smooth that. I got to take another taste of that one. What makes it so smooth? Well, the milk sugar probably helps it. But boy that I mean you get coffee. I'm not going to lie. You get a coffee flavor, but I get the barrel first, then it gets the coffee and then it's, it does 11%. Never would have guessed that. I'd say eight. You know what I mean. If you had no idea what it was. Maybe that's what we should do on the next one, let's not say what the ABV is.
Speaker 2We won't even look at the ABV.
Speaker 1And then we'll try and guess. Uh-huh, we'll do that. We'll see how good our thinkers are. Our tasters are, yeah, tasters too.
Speaker 2Now I have another, so what makes it again? Just to refresh my memory, what makes an imperial golden?
Speaker 1ale. Abv typically is what it means. It's not flavor-related, it's ABV-related.
Speaker 2No, it's typically ABV-related Gotcha. So the only thing is, like you said, the creaminess or the smoothness is from the milk. Sugar Is the vanilla in there.
Speaker 1Oh, I get vanilla. I taste vanilla Do you A lot, but not as much as the coffee. Coffee is the predominant flavor to me, but after you take the coffee on the aftertaste you get that vanilla kind of comes at the end.
Speaker 2I mean, for me it's like it's really faint.
Speaker 1It's not Right. Oh yeah, yeah yeah, not very pronounced, correct. It's not like some of them where it's like oh, that's definitely vanilla forward. No, this is not vanilla.
Speaker 2This is coffee forward and like the oak notes from the barrel, I don't know if I taste oak notes, not really.
Speaker 1Like I said, I think the coffee kind of overpowers everything.
Speaker 2I think for me they just tone that down just a touch. Yeah, the coffee flavor. Yep, I agree with you, because that just comes through and just kind of umbrella blankets everything. If you like coffee, you would like It'd be right in your mouth.
Speaker 1Oh yeah, umbrella blankets everything. If you like coffee, you would like it'd be right. You're like oh yeah, I think julie would probably like this is not you know, I know I've said before where some of them taste like you're chewing on wet coffee grounds this doesn't taste like that no, it's not that strong, but it's definitely a strong coffee you do it, you're gonna taste it.
Speaker 2Yeah, oh yeah 100.
Speaker 1You're gonna taste it. You're gonna get the aroma, you're gonna get the taste. You're going to get the aroma, you're going to get the taste. Again, I don't taste 11%. That's the part that's nice to me, is it? Doesn't taste, there's no burn, there's nothing going on.
Speaker 2Not a burn at all For me. It's a big step up from the Crew 22. Well, yeah, Because yeah, yeah, I would agree.
Speaker 1I'm just saying I yes, I agree.
Speaker 2All right, so now you are first on the store board, I'm first on this one.
Speaker 1Kbs does a good job. I do like their stuff. I have one at the house that we'll do on a future podcast. That is very good as well.
Speaker 2I'll hold you to it.
Speaker 1Yep, I'm not a big coffee guy, so I do wish that that was toned down just a little, but iced latte is the name we had to know, going in it was going to be coffee.
Speaker 1I do taste, like I said on the aftertaste, I do get the vanilla. I wish that was a little bit more, but I'm going to go let's see 11%. Honestly, I'm going to go a 3.0. I do like it For a coffee beer. If you like coffee, I do think you would really like it. I would not recommend it to a person that's never had a craft beer before. A 11% B. They may not like coffee. You know what I mean. So it's going to be one of those, you know. But for KBS, I do think it's good. It's probably one of the maybe a little bit lower on my KBS scale because they do have just an amazing KBS program, but I do think that this is a good representation and, yeah, I'm going 3.0.
Speaker 2I hear what you're saying and I think I understand everything you're saying, and I do like coffee, but I think that coffee covers up so much of their beer. I want to give it a 3.0, but I'm going to step it down one notch, a 2.9. Okay, I think that, for me, if it had just maybe a little more vanilla, a little less coffee and maybe even a little more of the bourbon, you know, just a touch I don't want my throat to burn, but just a touch, does that make sense?
Speaker 1I agree totally. I'm going to keep my score where it's at, but I agree 100% with everything you said there. I do wish we had more, because I don't get a bourbon flavor at all. Oh, no, right. No, you know, and the coffee is strong and, like I said, I'm not a coffee guy, right, unless it's in the stout. Yes, you know. Yeah, I totally understand and I agree with you. I'll just keep mine where it's at, but it's good. But, like I said for KBS, it they've had. Yes, no doubt. Okay, all right.
Speaker 2So we got a question, or are we going to?
Speaker 1another beer.
Speaker 2I got a couple more questions.
Speaker 1We're three beers into an eight beer session, all right, do you want to go to another beer? You want me to ask?
Speaker 2you a question? Yeah, give me a question. All right, I'm going to say a word.
Speaker 1I want you to tell me First thing that.
Speaker 2Which country did that word?
Speaker 1come from. See, that's not how it works in the spelling bee. You're supposed to tell me that stuff, all right, so that's why it's my spelling bee.
Speaker 2Oh, okay, the word is hefe H-E-F-E.
Speaker 1And I'm supposed to tell you what, what it means. What it means and where it's from what country of origin Hefe, because it's like hefeweizen Ooh. So I don't know. Again, I don't know if it means something to do with wheat or something like that.
Speaker 2I'll say wheat and from Germany. Ooh, you are studying up. I will have to give you this.
Speaker 1So in other words, I'm.
Speaker 2It is from Germany, okay, and it means yeast, oh, dang it.
Speaker 1See, you are studying, Because when I think Hefeweizen, I think more of like a wheat beer. You know what I mean. So huh, I was close.
Speaker 2So wow, you are.
Speaker 1It's funny because actually different subject, but I had talked to my brother yesterday and he, I think today, was brewing his Hefeweizen.
Speaker 2Oh, he's getting ready for the fall. The.
Speaker 1Oktoberfest party. He's getting ready for the Octoberfest party. He's got to get some stuff going. He's got an Oktoberfest already percolating and all that. He does a Rye. I think it's called Rye-toberfest. He does a Rye-Octoberfest. That's outstanding. I don't know if he's got that one going yet or not, but anyway. So I was close Nice. So I only lost half the points.
Speaker 2Well, that's cool, that's nice, I'm happy. All right, you are doing much better, yes, so kudos to you, buddy.
Speaker 1Thank you, keep up the good work, All right. So this one. I'll tell you what it is, but we're not going to look at ABV, oh all right. All right, so the next one we have is from Boulevard. Have we been there?
Speaker 2Yes, we have have remember oh, they're in kansas city, nice. That was very good and that was a cool, that was a good stop yes, uh, this is their chiro grande.
Speaker 1Did you say chorizo, chiro, chiro? Chiro like the mexican like a sausage, right? No, no, no, no, no. This is a chiro which is like a.
Founders KBS Iced Latte Imperial Golden Ale
Speaker 2It's like a uh don't they run that on the, the things where the the brewers or the five?
Speaker 1chorizo or chorizo or whatever. That's not chiro chiro is like a pastry, kind of not a pastry, but it's like a it's not the sausage a deep fried kind of dessert thing. Oh, and let's see the details I have and, like I said, I am not going to give me the abv all right, and I don't even and can see, I don't we're looking on untapped.
Speaker 2I don't even have it on my phone and I didn't even put it on our notes. Yep, so we have nothing. So they're Because this is a late edition right, yes, so let everybody know we're not unprepared, no, we just.
Speaker 1We had this one, we added and we thought so all right, it's time to take a leap into one of life's greatest indulgence. Ooh the brat. I will second that yes, A good brat is yes, okay, based on the world-famous crispy chewy treat known as a churro, this whiskey, barrel-aged Imperial Brown Ale, so whiskey barrel-aged Whiskey barrel, it doesn't say what kind.
Speaker 1It just says whiskey barreled. All right, oh, it's a whiskey barrel, whiskey barrel. It doesn't say what kind. It just says whiskey barreled, all right, okay. Imperial Brown Ale serves up that familiar decadence featuring notes of fried dough tossed in sugar and cinnamon Wow, against a backdrop of mellow bourbon sweetness Wow, okay. Well, and let's see so. It has a list of malts bourbon sweetness, wow, okay, wow, and let's see so. It has a list of malts and the hops. And then I'm going to tell you the adjuncts.
Speaker 1So that's the flavors that were added? All right, vanilla, cinnamon, bun flavor and cinnamon.
Speaker 2Okay, so I'm putting my phone over here, so we must be able to taste cinnamon. I'm guessing we're going to have a cinnamon flavor too Cinnamon, cinnamon, cinnamon.
Speaker 1Like I said, I put that there. So we do not have the ABV, the ABV, so we're going to try and guess. All right, and we could be horribly wrong or we could be. So I would say, just for the listeners, if we know Boulevard and it's one of their special experimental ones, it's going to be above 10%. Oh yeah, I don't know the exact, it's a limited release.
Speaker 2So that's my, but the bottom line it has to be above 10%, correct, okay?
Speaker 1Yeah, oh yeah, yeah, for sure.
Speaker 2So we don't know the exact yet, but we'll. Ooh, what is that it does, kind of taste like a doughy.
Speaker 1The smell has a little bit of a Doughiness. I don't know if I get a cinnamon, but it has a sweeter aroma Right Color, dark brown, almost a dark kind of a reddish brown. That's very good. I get cinnamon.
Speaker 2Yes, but not over-the-top cinnamon, no it almost is like a cinnamon bun. This is good. Yeah, because here's my bad. Yeah, because I don't probably get out as much as I should, but I don't really. I don't think personally. I've never had a churro, so I can't tell the listeners you haven't been to like.
Speaker 1I'm not even going to say the names of them. It's the fast food restaurants where you can get those.
Speaker 2Right? No, I have not, so I've had cinnamon buns. This tastes like a cinnamon bun.
Speaker 1This tastes Real close to a cinnamon bun.
Speaker 2So I don't. I can't tell the listener if it's a churro.
Speaker 1You know what's crazy, and I'm just going to say this up front because we know it's got to be over 10%. Yes, it does not taste like that at all. There's, and it's whiskey barrel. You said right, well, it says whiskey, but then at the end it said bourbon barrel, but I think it's a whiskey barrel. I don't taste. I, I don't taste that and I don't have a burn, no burn at all. It drinks super smooth this is.
Speaker 2You know what I mean. And I think the other thing I like too is on some of the other beers. Even though it didn't say it, my teeth would hurt because it was so sugary, oh yeah. Yep, I don't have that with this, even though I think there is, because I believe the churro is actually have the sugar with the cinnamon.
Speaker 1Yeah, it's on the outside it's not overly sweet.
Speaker 2No, so it's not like Avery, where it's covering up a high.
Speaker 1ABV. This is not covering up the ABV at all. No, this is really really good. That's wild. Like I said, if I knowing what we know because, again, we didn't look up. I just went on tap because I added this beer, yes, so we just stuck it in the middle, the first boulevard that we came to, Right, you know.
Speaker 2So we don't know Right. So I guess to the listeners know too. We attempted to put these in sequential ABV order.
Speaker 1Except for this one, because, you remember, you and I were like, okay, you said you couldn't find anything, right, I'm like, okay, let's not even look, let's just put it the first boulevard, right, we may be out of order when it comes to abv, we don't know.
Speaker 2So that's what we did, but for flavorless this is really good, really good flavor this is, and that's the hard part. I wish I could describe it more if you ever had a churro right, taste like a churro so this fruit in your opinion?
Speaker 1but, like you said, the cinnamon bun, yes, it tastes like a cinnamon bun yeah, like the, the, the cinnamon icing that's put on top of that.
Speaker 2Yep, the cinnamon bun is not over the top.
Speaker 1It is super complimentary and it has that cinnamon bun or almost like a cinnamon roll flavor and the finish is smooth, super smooth.
Speaker 2Yeah, I mean, there's no bad aftertaste Boulevard should be ashamed.
Speaker 1This is really good.
Speaker 2They're really got a good program there.
Speaker 1Yes, they do man.
Speaker 2So I am first.
Speaker 1Yeah, you're first. What do you think?
Speaker 2We don't know ABV. We don't know ABV, I'm assuming, then over 10%, so I gotta give it. I always start it in my 3.0 range for me if it's 10.0. So I know that for sure. I like the cinnamon flavor. It's not over the top, it's not overly sweet and we think it's whiskey barrel.
Speaker 1Right, that's what they said was whiskey barrel. So again. But then the last word was bourbon barrel. So it's confusing. I know bourbon is whiskey, but yeah.
Speaker 2I can't tell the listener. Am I tasting whiskey? Am I tasting bourbon? I think I do taste a little bit of alcohol, but it's not like grain alcohol.
Speaker 1Right.
Speaker 2It's a good flavored alcohol which complements the other parts. I'm going to go a 3.2. I like it.
Speaker 1I like it, good job.
Speaker 2What is your guess for ABV? This is a difficult one because I don't taste the alcohol. I'm just going to throw a number against the dartboard 11. Okay, I don't know.
Speaker 1Okay, all right For me, like I said, I it. You're right, a hundred percent. It tastes like a, like a cinnamon roll or a cinnamon bun, a churro. I totally get that flavor. I mean I mean they nailed the flavor. The cinnamon is not over the top Like, oh you know, very good, score-wise, I'm going to go like a 3.4. I like it. I think it's a very good flavor. Again, you probably are going to want to be well, this entire class. You're probably going to want to be a little bit more of a seasoned craft beer person.
Speaker 2Yes, you know what I mean. Just because you're getting into these higher ABVs, they're getting into these higher ABVs.
Speaker 1This may not be a beginner beer, no, and, like we've said before, you and I have drank a lot of these beers and BK. You know, we've all drank a lot of these beers, so this is in our wheelhouse but I really like it. Abv-wise boy. So what is your guess for that? You know, unfortunately, if we wouldn't have known that all of these were, you know, and, like I said, we threw it in to this class and we knew this class was all 10% or up, so it's got to be just on taste-wise I wouldn't have thought it was 10%. I'm going to say you said 11%, right? I'm going to say I'm going to take a step down. I'm going to say 10 and a half. 10.5 is what I'm going to guess. All right, it's probably more. I don't know, knowing Boulevard, it's probably more, but they do such a good job it's hard to tell. All right, are you ready? Let me go back to Okay.
Speaker 2So tell me when you're ready, tell me when I'm ready 13.5.
Speaker 113.5.
Speaker 2We both missed it bad.
Speaker 1Yeah, wow, that does not there. It is on untapped 13.5% ABV.
Speaker 2It does not taste like that folks.
Speaker 1Holy cow, we were shamboozled. I was way off and you were just slightly less way off.
Speaker 2No, it doesn't, folks. It does not taste like a 13%.
Speaker 1No, Nothing, there's no way.
Speaker 2No.
Speaker 1Boulevard does such a good job. Well, they remind me of Central Waters and Goose Island, where they do such a good job in the brewing process and the flavor wise that you don't even know it's that high ABV. So I'm guessing, if we finish all these bottles, we're going to be hammered. You think Possibly.
Speaker 2Well, speaking of hammered, oh boy, I know everybody thinks or maybe we say it quite often but Bourbon County is probably our favorite, oh yeah.
Speaker 1Barely beer they're one of, especially in the upper Midwest. I think they're the gold standard, but they're like 1A Central Waters, I think it's 1B now. Yep, Three Sheeps which ladies and gentlemen, we we told you before that Jim and I joined their Barrel Society. Yep, we're going to have a lot of Three Sheeps episodes coming up this winter, because we've already ordered a lot of beers from them.
Speaker 2They're holding for us, yeah.
Speaker 1We just got to go get them and it's going to be really crazy, so we just got to go get them and it's going to be really crazy.
Speaker 2So the Bourbon County just released their— oh, the 2025— the 2025 flavors Bourbon—okay nice, so they have— how many do they have this? Year. One, two, three, four, five, six, Six okay, six and I'm sure— but only five will be available to us.
Speaker 1They always have their proprietors, or whatever it's called. That's only available at the brewery, which you and I need to figure out when we can go over there and do their, because I think it's. Black Friday that they have a thing at the brewery. So we've got to look into that one year to go and do that. Make it a trip. Yes, do a podcast from there. We'll have to look and see if they've sold tickets yet for this year maybe.
Speaker 2Well, maybe we should check that. We should check that out, See what's going on. But so they should. I give you the titles of those?
Speaker 1Yes, I would like to hear them.
Speaker 2All right, so number one, the original stout.
Speaker 1Okay, so your normal Bourbon County, which is always good, and just FYI.
Speaker 2I have the 2017, 2018, 2019. The three-pack jabber. It's still in the bar, perfect, so that one's aging, that'll be another one, yep. So then we have the Cherry's Jubilee Stout. Ooh nice, Nothing. Oh, it says it captures the essence of cognac. Wow, Wow Okay.
Speaker 1Okay.
Speaker 2So then, number three, the Chocolate Praline Stout.
Speaker 1Ooh, that's probably going to be interesting, so that's another kind of nut, right Praline.
Speaker 2Yes.
Speaker 1So maybe Like a sugared type thing Yep, all right.
Speaker 2Then we have the proprietor's stout Yep, let's see if there's anything. So it says the flavors of crisp and nutty homemade baklava, a black, black, black, black, blah, I don't, I'm not sure Baklava. You know what that is?
Speaker 1It's like a German dessert.
Speaker 2Yes, Okay, all right, I'm not. Yep, that's very good. Okay, well, that's a good thing. Yep, double barrel stout. So they put it in two barrels. What does it say? What?
Speaker 1So it just says with Heaven Hill, so they must use but double barrel. To me says they put it in two different barrels so it could be, you know, this year and that year or whatever, right, so it doesn't give me a lot of detail on that one It'll probably be good.
Speaker 2And then the last one is the reserve stout, which looks like it was with Heaven Hill which is a very good bourbon.
Speaker 1So two different ones that are tied into heaven hill. Yes, interesting okay well.
Speaker 2So that's, that's good info, I mean we're just passing along. I mean I don't hopefully some of the listeners like the bourbon county, because they there's a lot of those beers a lot of the liquor stores carry. Please go out there and buy those. I mean, don't be scared by the price.
Speaker 1They are more expensive.
Speaker 2They're not the $2 can of beer.
Speaker 1No, no, it's usually well. I think we've spent what's the most expensive on a bottle of Goose Island. It's probably. Some of those are like $40 or $50 for a bottle.
Speaker 2I got a couple of the Eagle Rare.
Speaker 1Oh yes, I think I still have an eagle rare I've got.
Speaker 2I still have, like the, you know the ones where it's the different variants of the different high-end bourbons, and those ones are a wee bit expensive, so they're anywhere between 20 and probably upwards of 40 per bottle right now.
Speaker 1Remember last year they were talking about going to like a four pack.
Speaker 2Remember that, remember we read that article, remember, and they were going to do it all throughout the year and that was the.
Speaker 1they must've got a bunch of backlash because people were no no, you know, I totally get doing a four pack. Where you could, you could share it. But you know the the bomber bottles were, let's say they started at 20.
Speaker 2They're not even bomber.
Speaker 1They're like 16 ounce or whatever. I mean it's not that big a bottle, so you're going to pay a hundred bucks for each four pack and you got to buy six.
Speaker 2You got to buy six different yeah. Yeah, that's like kind of outprices people.
Speaker 1That takes a lot of people out of the market.
Speaker 2And you know, we know what Bourbon County tastes like.
Speaker 1But if you're a new person and you're buying a four pack without ever knowing anything about bourbon county.
Boulevard Churro Grande Whiskey Barrel-Aged Ale
Speaker 2You're really taking a big risk. Oh, exactly for them, for the 100. For us it's not a big deal, but no, the only outlie is 600 bucks for yeah, that, yeah, no, that's kind of crazy so I like it. I do like it the way they do it. One bottle you can buy a bottle at a time, yep, and for us I mean, that's perfect yep I agree, and so I'm glad that it seems like they stuck to what they were doing before.
Speaker 2Yes, so that's good, so keep it going so what do we got next?
Speaker 1All right, we're back with Boulevard.
Speaker 2We have to step down, then, right From 13 and a half.
Speaker 1Probably not. Uh-oh, their rum barrel aged.
Speaker 2Oh, wait, wait, Say it again Rum barrel aged. Just somebody likes rum Like vitamin R, doesn't somebody like rum? Oh, I love rum.
Speaker 1All right, this is their rum barrel aged spice cake. Wow, now does it say on here.
Speaker 2It should say the ABV.
Speaker 1I'm trying to Spice cake. I see spice cake. Where's the ABV? Do you have the ABV? Oh, it's right there in this micro print. Oh, was it, if you would like to? Oh, 12.7. Oh, so we stepped down from the first. Well, again, we didn't know what the first one was.
Speaker 2So this was. It says it's an American brown ale. Okay, our brewers love sharing small batch, experimental and wild innovations in the beer hall with our friends and neighbors. The Barrel Aged Mix Pack is the perfect dinner companion this holiday season, with three distinctly unique and traditional desserts. So, fyi, I think what year did so? This is not this year. This is Probably last year, 2022.
Speaker 1Oh, okay.
Speaker 2So when I'm saying these words, these are not sure, yeah coming up. So, yep, meat, rum barrel aged spice cake, imperial brown ale aged in rum barrels, flavors of cake drenched in rum with brown sugar and spices. Now, didn't you say the creme brulee is drenched in rum?
Speaker 1and you pour it like 151 on it and you light it on fire.
Speaker 2Yes, so can we have our own little impromptu tasting between the spice cake and the creme brulee? We could.
Speaker 1Or we'll wait until the next one, oh really. What's that one? The next one is creme brulee. Well, all right, we have a direct comparison Right?
Speaker 2So this one is just covered in rum. Yes, let's see, and I like rum.
Speaker 1You know, when we go on cruises and such, I always bring back a bottle of rum from every island, or country that we go to, yes, and rum is one of those things, too, where it has a vastly different flavor.
Speaker 2Yes, where do you go?
Speaker 1So let's see what the rum barrel aged spice cake all right, I can smell something. Yeah, is that is that, or is that faint? I don't smell rum, but it's. I smell that, maybe the spice cake. That's good, that's good, that's. You know, it's always funny because I, when I think of a rum, barrel beer. Do you remember we had, oh, what was the name of it? We had one from, was it from? Founders?
Speaker 1oh it was super strong rum flavor. Really it was rum. Well, of course, the one that always sticks in my head was from avery, remember rumpkin, oh yeah, and that was like 17 or 18, but it was super sweet, remember. I don't really get us. I would like to consider myself somewhat of a rum aficionado, okay, and I don't get a rum you don't know much of a rum flavor out of this right, I don't either.
Speaker 2So in their defense, if this is made in 2022, would it have? Would that have flavor?
Speaker 1I'm sure, the rum. I do get a little bit of rum. Now it probably dropped down a little bit, but that's not a bad thing, because a lot of times when you get a rum beer, especially when it's new, it's super strong and you're just like whoa, you know, you know, this is not that. This is good. I mean, I definitely get that kind of a spice cake-y type flavor as well. Boulevard continues to impress. Yes, is all I can say.
Speaker 2I guess I've lived in the country a little bit too long, and I can honestly say, though, I've never had a spiced cake with rum put on top. You've never had rum cake, no See rum cake is usually like a.
Speaker 1Is that a Caribbean type thing? Well, yeah, they have rum cake from there as well. See, you've got to come to your aunt's house on Christmas because Susie's sister, Kyle, always brings a rum cake. Oh, and it's kind of like a. It looks like a Bundt cake kind of thing and then it has rum on it. It's really good. Except one year she poured, I think, a whole bottle of rum and then it was a little bit stronger. Oh, I liked it A lot of other people didn't really care for it.
Speaker 2So that's the hard part. When I tried to give it a score, I'm not had as many variations of this. I mean it tastes good, I just can't tell the listener. This is 100% like what rum portobello spice cake would be.
Speaker 1Oh right, Well, you know I will say this, that again I don't really get a lot of a rum flavor out of it.
Speaker 2Even your aftertaste.
Speaker 1I get some on the aftertaste but it's not Right.
Speaker 1let's try to taste a little bit on the end Again. So this one was well. What did we say? The ABV was 12.7. 12.7. Okay, again, very smooth for that high of an ABV.
Speaker 1Yes, I do get kind of that spice cake flavor I do wish myself, because I do, like I've said before, my spirit of choice typically is rum. Now, my spirit of choice typically is rum Right Now. I am getting into a lot more bourbons now because of you and, of course, our friend John and such. So I'm getting more into that. But rum is always my kind of my spirit of choice. I'm going to say score wise on this one I'm going to go a 3.3. Just because, personally, I wish it had a little bit more of a rum flavor, because you like that, I like that flavor, you like that. But it is still very good and I would never have guessed it was 12.7. It drinks super smooth. Again, would I recommend it to a new person? No, because they're going to think it's oh my gosh, it's so strong. But if you've been in it a while, this is very good.
Speaker 2So echo everything you said, I like it.
Speaker 1I like it a lot which is good, because you're usually not a rum guy Right.
Speaker 2And so the reason why I say that is the exact reasons why you said you knocked it down was because I don't taste a lot of the rum. So then that's kind of why I like it a little bit more. I think it does have the balance between the cake and the rum. For me. I don't have a burn. Aftertaste really is smooth. I mean again, very good job. I mean Boulevard does such a good job. It's like you're splitting hairs with their beers because they're all so good. I'm actually going to go with 3.4. Okay, I like it. For me, I think this is probably my best one so far today.
Speaker 2Wow nice I mean, I like it. I one so far today, wow, nice.
Speaker 1I mean I like it. I mean nothing wrong with the other ones other than the Gru hey that had good cherries she had a nice cherry there we go. How do you jump off that one?
Speaker 2I like it. Good job Boulevard Keep on doing it, we still got two more to go from Boulevard, so keep up the good work.
Speaker 1Yeah, we got two from Boulevard and then one last one. So, okay, all right. Oh, geez, he's grabbing his question sheet. All right, only got two questions left.
Speaker 2Okay, we got three beers left. So that's good People. I think our listeners will remember. Back to last week I asked you a question, so that's my hint In what year were the fewest breweries on record in the United States and how many were there? Starts with a one, I'm guessing.
Speaker 1And a nine. Oh, one and a nine, okay, good, the lowest number of breweries in what year, in what number?
Speaker 2you said Yep, so who? Which president signed the legislation? Jimmy Carter, okay. So that's, that's the hint.
Speaker 1So it was before that. Okay, I'm going to say it wasn't like prohibition time, right.
Speaker 2Correct. Okay, I just wanted to verify.
Speaker 1Yep, I'm going to say the lowest number of breweries was in 1974, and I'm going to say there was 12. You were close. I'm sure I'm way off.
Speaker 2That was a shot, I just threw a number and a date out 1978. Oh, it was the year that he signed it. Okay, 89 craft breweries in the United States. Oh, wow, okay, I thought that was interesting. That's interesting. Yeah, I did not know that that was, I'm sure that that 89.
Speaker 2Wow, but you know it probably got overshadowed because there was a lot of other foreign turmoil that was going on Right, right and I'm glad you know I don't, I'm not a, I can't say I'm one political party or over the other, but I'm glad there's a president that like let's make a stand for crack brewery.
Speaker 1You can brew beer.
Speaker 2Yes.
Speaker 1Yeah, see, he did something right. Yes, I mean, you know it has nothing to do with his political party or where he's from no exactly do with his political party, where he's from?
Speaker 2no, exactly, but he did something good, I mean, and that's what I think all politicians should do just do something good, something good. That's all exactly.
Speaker 1I'm gonna get off my pulpit all right, we're back on the beer, beer, beer, back to boulevard.
Speaker 2Oh okay, here we go. Oh wait, let me before you speak again, did we? I know that we had asked that question because this was a rum compared to the rum from the first one. So that, in that aspect, what did you think?
Speaker 1that way. That's a good question, Cause that first one still had kind of that burnt flavor to it. You know what I mean and I think so. I do think the spice cake had a little better rum flavor, even though it wasn't. I didn't pick up a lot on the rum, but it didn't have that burnt flavor, but a creme brulee. Like I said before, you pour rum on it and then you light the rum on fire to create that and it turns into a hard. It is like a hard caramel.
Speaker 2Like a turtle.
Speaker 1Like a hard shell. Well, it's hard, but it's not that hard.
Speaker 2Oh, okay you can still eat it.
Speaker 1Oh, yes, okay yeah, and it's very good.
Speaker 2And you do get a little bit of that burnt flavor. So between Southern Tier and Boulevard. Well, the spice cake, yeah, but the next one is going to be way more of a direct comparison.
Speaker 1Okay, so now we've kind of so rum flavor we're seeing Boulevard did a good job Now we're going to do, yes, rum flavor.
Speaker 2They did a good job, but now we're going to do actually the creme brulee. We're doing a creme brulee from Boulevard. Because we have not had many. This is probably one of those unique flavors that we haven't had in many years.
Speaker 1Well, this is a brewer's choice flavor.
Speaker 1And we haven't had, like the spice cake we didn't have, we haven't had this and we haven't had the next one. Okay, well, sure, a direct comparison. And we can go back to the southern tier and, yep, do a little, you know, sip that, sip this and taste it and see what. Which one's better. All right, so what do you got on? Uh, what do we have on this one I'm trying to see. This is a 13 point, something, three, 13.3. We're up there, abv creme brulee, and I wish they wouldn't write this. I got to get like trifocals or something to read.
Speaker 2I don't know, did you find? Yeah, so it's a barley wine. This is the barley wine. This is the barley wine. All right, I like barley wines. Our brewers love sharing small batch, experimental and wild innovations in the beer hall with our friends and neighbors. The barrel aged mixed pack is the perfect dinner companion this holiday season.
Speaker 1Again, we're 2022, right, so you, not to cut you off, but you had bought like this barrel pack, then Okay perfect.
Speaker 2I don't even remember when I I must have found it somewhere and I had it underneath the.
Speaker 1So you're digging under the bar and found it.
Speaker 2Because I was trying to make that list. So I knew what we had Yep Meat, creme brulee, barley wine, ale aged in bourbon barrels. There's notes of creamy vanilla, caramel and burnt, burnt sugar how's alabama? Boss say that oh there, you got it right. I don't, I did not say it right, yeah you said alabama boss, that's for you.
Speaker 1We can't shout out alabama boss if you ever watched his craft beer reviews.
Speaker 2He's pretty fine, he just did one.
Speaker 1They did one on the Welch's Welch's yes.
Speaker 2That's most recent.
Speaker 1I've had a couple of the Welch's.
Speaker 2I have not, and I can't see them.
Speaker 1I did them because it was like a craft cocktail thing. Oh, I mean, they're good, but they're like whew.
Speaker 2I mean they're very fruity, but they're good. That might have even been one that we could have had a podcast on. Oh yeah, if we can get the four pack, yeah.
Speaker 1But back to bigger and better things, you can smell the sweetness in that Creme brulee, wow. So the interesting thing, because that first one, the creme brulee, was an imperial stout and was an imperial stout and this is a barley wine. Wow, that taste is pretty good.
Speaker 2That is so smooth very smooth and it was 13-3. Wow, we said yeah, that is.
Speaker 1It does not have that burnt, I don't taste anything sugar flavor at all that is just like I don't.
Speaker 2I might be going on a limb.
Speaker 1I might be recommending this for beer of the year well you, you're not really a barley wine guy, no, and I'm more of a barley wine guy, but this is good. This is like wow.
Speaker 2I mean, I guess. I don't have the superlatives to actually describe it because it is so smooth. All the flavors just balance out. And again, I wish I'd have tasted creme brulee before. But wow, this, this is really, really good.
Speaker 1It's kind of funny because we're in august now and it's been a while since we've actually said we're putting the beer up for beer of the year I mean in the beginning of the year we had a lot of them we put up. Am I out on a limb? No, no, this is good.
Speaker 2This is very good I mean, you haven't said much, you've been drinking it I'm sitting here just enjoying it. I know what I'm doing yeah, because I mean you hit the nail on the head. Usually the barley wines have a very distinct flavor it's not taking me off, but it's just very distinct.
Speaker 1The one thing I learned a few weeks ago. Bk and myself and then kirk was on the podcast and we were up in in the north woods and I had that fifth anniversary four-pack from. I apologize, I'm drawing a blank on who it was, but they did collaborations with like three different. They had four beers that were done with four different breweries, but they had two of them were English barley wines.
Speaker 1English barley and this is like an American barley wine and there is a difference there is, and the English barley wines are almost a little bit better, even Wow, you know, and it was like wow. So I'm hoping I got to go back and remember which company it was that did that. I hope they keep doing it because that was amazing. Beer, the four-word.
Speaker 2I mean, I guess I'm just trying to describe it for the listeners, just so they can appreciate what we're trying to describe. I mean, this is like it has a sweetness, but not an over-the-top sweetness. I mean. So it's very difficult. It's not like taking a spoonful of sugar Whatever the creme brulee, whatever those flavors are, with that sweetness.
Speaker 1Wow, you know and we don't. We can go back and taste this first one, but they're two different beers. An imperial stout and a barley wine, but this one does not have that burnt flavor at all.
Speaker 2Even though it says burnt sugar Burnt.
Speaker 1Yeah.
Speaker 2Burnt, burnt, burnt sugar. Wow, I am very, very.
Speaker 1I mean, I don't want to give it the. I just tasted the first one again.
Speaker 2What you had.
Speaker 1This one is yeah, I totally still get that burnt flavor from that one.
Boulevard Rum Barrel-Aged Spice Cake
Speaker 2So do you think we can put this in? Oh I yeah, at least not saying that it's no.
Speaker 1No, I'd say we can add it to our consideration for beer of the year. I would agree 100% Wow.
Speaker 2That is really, and what's interesting is I have another. I have five more bottles of that Awesome.
Speaker 1I have five more bottles of that Awesome, so I like that. I might have to get one of those from you.
Speaker 2Yes, I might know somebody that wants one Boy.
Speaker 1That is good, that is really good. You want to go first or you want me to? You can go first on this one Easily 4.1.
Speaker 2Oh jeez, I'm coming out of the glass.
Speaker 1You're coming out swinging.
Speaker 2I really, really, really like, I guess, so the big things that are really positive for me. So it is 13.3%, 13.3% yep.
Speaker 2Higher ABV, but it does not taste like it. Very smooth and for a barley wine which I don't like, it's not up on my list. It does not taste like a barley wine. The creme brulee whatever they use for those flavors really mellows out that barley wine and makes it smooth. Great tasting, nice finish, awesome beer. Wow, I'm in there, so you went for one, I went for one and I want to recommend for beer of the year.
Speaker 1Yeah, we'll put that on the list, okay I'm gonna go with 3.7, all right, but again, unbelievable beer, unbelievable. I don't know why I'm going 3.7. 3.7 stuck in my head. Very good, very good Actually. No, I was a 3.7 off. I can't do it to that.
Speaker 1I was going to say I'm going to 4.0. I'm sorry, I can't. Initially I thought okay, and then I tasted the other one and then I get that burnt. I did retaste it, the burnt. I tasted the Southern Tear again and it has that burnt flavor. This is extremely smooth for being 13.3.
Speaker 2Yes, Very good and yeah we're going to add it to the list Be considered for our 2025 Beer of the Year. That's a good job. So, and then just to confirm with you, southern tier and boulevard, boulevard one, are you gonna think about it? Is that what you're gonna ask?
Speaker 1yeah, are you gonna think about it? No, no, was it like I said, I do give them. And again, the southern tier was an imperial stout and that was a barley wine, but the southern tier had that burnt. I know it's the burnt sugar flavor, but it tasted too much burnt. Okay.
Speaker 2You know what I mean.
Speaker 1And this one it did not have that burnt flavor, but it just had a good flavor. Perfect, yeah, all right. So down to the last question. Do you want to do it now or do you want to do it between the last two beers? Let's do it between the last two beers All right. Well, we've got one more Boulevard One more, and this one is their chocolate dipped cherry Chocolate dipped, and I'm looking very forward to this one. All right, because I do like the cherry flavor.
Speaker 2And we've had a few. I mean yes, and it's always the extremes.
Speaker 1Yes, really good, really bad, yep. So do you have any info on?
Speaker 2this one. I sure do. Are you ready? Yes, so this is a 15%.
Speaker 1EBV. How much? One, five, fifteen Oof. Okay, are you?
Speaker 2sitting down. I'm sitting down. All right, let's see here. I don't want to repeat, because some of this yeah, a lot of the descriptions are the same. So meat, chocolate, dip, cherry imperial stout Okay, an imperial stout aged on bourbon, on bourbon, on bourbon, on bourbon, on bourbon, for 10 months, then blended with cherry. It didn't even say bourbon barrel.
Speaker 1So they right, it just says on bourbon okay, interesting, very dark, very I'm not gonna lie very dark, you know this is.
Speaker 2You definitely know, you got something in an imperial stout I can't tell't tell because we've used the same glass.
Speaker 1I can't tell if you know.
Speaker 2but there's not a big aroma.
Speaker 1It's not a big aroma, no, boy, that one has more of a boozy flavor.
Speaker 2There's more bourbon. I can taste more bourbon.
Speaker 1I can definitely taste more bourbon in that one.
Speaker 2That one, my belly's already going. Wait a minute, After the few beers you've had today, I was like ooh.
Speaker 1Wow, that'll get your attention. This is the first one from Boulevard. Well, the first one of all of them, but the first one from Boulevard that you know. There's booze in it, yeah this is not a.
Speaker 2This is not a beginner level beer.
Speaker 1This is like a very high mid-range to expert beer. Yeah, this is one you got to mid-range to expert beer.
Speaker 2Yeah, this is one. You got to make sure your laces are tied up tight, your britches are pulled in tight. You've got to be ready for this one man I'm trying.
Speaker 1I guess I kind of taste cherry in it. But not.
Speaker 2Do you taste chocolate?
Speaker 1Chocolate-dipped cherry. Well, I don't get a lot of cherry.
Speaker 2You're very faint, so I think, where my cherry? No, not my cherry.
Speaker 1Okay, let's start over. Yeah, let me start that again.
Speaker 2So the flavor is at the very, very end of the finish. Yes, where there's some cherry and it's kind of a little bit muted, so maybe that's the chocolate with it. It could be, but this is.
Speaker 1But boy, this is the first Boulevard we had tonight that had a boozy kind of a boozy flavor to it. And again, 15% for a beer is high.
Speaker 2Yes, it's very high For us and we don't do a lot of. We will try them, try to pat ourself on the back Only because I mean, these are not probably beers that everybody is going to try very often. So I guess, trying to describe it, the positive things it does not taste like a 15%. I mean, is there an alcohol flavor? Yes, but it does not taste like 15% and so, like the cherry, that's kind of all that I'm really tasting now is cherryness, you know, on the finish, but I have had some chocolate dipped cherries. Yeah, I don't know if this is, but I think it's so that what's intriguing, right? When I read that it was aged in bourbon, it didn't say bourbon barrel, so I don't, right? So is it?
Speaker 1Was it cherries? Yeah?
Speaker 2Just dunked in the cherries and the bourbon and then put in the beer. I don't know, it is still good. May not be at the top of the list, though.
Speaker 1Right, so you're first on this one too. Well, I was going to say this one of the four Boulevard beers today that we had, this is the first one that had a boozy flavor. It still doesn't taste like 15, but this is the first one. I would have said, yes, this is double digit, for sure.
Speaker 2Right, if we didn't know the ABV, correct. Well, look, I'd have said this is double digit for sure, right and probably a higher one.
Speaker 1I don't really get chocolate Cherry Spot on Very, very muted. Well, even the bourbon. I don't know per se if I get a bourbon flavor, but I get a boozy flavor. Whatever that booze is, I'm not sure, but you're fine with it. Score-wise it's still. I like it, you like it? Yep, new person trying it? No, no, I would not recommend this as a new person getting into craft beer to try this first. No, boy, what do I score? This one? Because it's kind of a conundrum, because it's you know what I mean the balance. I would do this one at a 3.7.
Speaker 2Okay.
Speaker 1Just because this is the first Boulevard really in a long time that we've had that had a boozy flavor to it, Right, and that's not for you and I it's not a bad thing at all.
Speaker 2But again, I just don't get the other. Can I ask you a question? Yeah, I know what you mean by boozy?
Speaker 1What do you mean by boozy? Well, it has more of a. When you taste it, you get, you can tell there's a lot of alcohol.
Speaker 2So maybe not bourbon or whiskey or rum, no just that there's a lot of alcohol in it.
Speaker 1Okay, and does it burn when it goes down? No, to me it doesn't burn. That's why it's like it's a conundrum. Yes, because they still are doing a good job covering that.
Speaker 1There's not the Kentucky hug you know, the bourbon burn that you hear from Kentucky. There's not that and I just, I guess I just wish there was maybe a little bit more flavor as far as the chocolate and the cherry. To be honest with you, otherwise it's good and I'm hoping you have more of that one as well so I can grab a bottle of it from you. But they do a good job and, like I said, 3.7 is still a really good beer. 15% is crazy, Crazy high. This is, like I said, of the other three that we had, this is the first one that tasted like the alcohol content was higher.
Speaker 2Spot on. You hit the nail on the head. Very good description. So that's kind of right. In the same ballpark I am, so I'm very torn trying to give it a score only because when a brewer does, I'd have to say you know that threshold is probably 14% and above. You know there's a line where the brewer has to go. All right, ship it. I'm pushing all my chips in.
Speaker 1Yes.
Speaker 2And we're going to make this batch, because a lot of people are going to be turned off by that high air ABV Right, not us. We're not scared, we will try anything. I think we will.
Speaker 1Beer-wise. Yeah, Good clarification.
Speaker 2But once the brewer hit 15%, there's still good flavor. They're not afraid of the flavor. So you know from what we talked about, flavor is there. It's like Mike talked about that, the crossover when it gets too much of the alcohol flavor. So my only opinion would be maybe drop down the ABV a little bit, so a little bit more of the cherry or the chocolate flavor comes through. Only thing I can say and I'm going to stay right with you I'm going to say a 3.7 as well. Okay.
Speaker 1I hope that makes sense. Yeah, totally agree with you. Like I said, they do a good job, a very good job. So you had one more question. Oh well, Throw it out and then we'll do this last beer.
Speaker 2All right, so we have the final question of the day. Yep, this is the. What is the?
Speaker 1this is for 10 million points final jeopardy final jeopardy.
Speaker 2There you go. I'm trying to make sure I he doesn't want to be too easy so what I did is I didn't actually like turn these into questions, I just like copied things. I'm going to have to give you a reprieve.
Speaker 1Okay, perfect, I win I got it.
Speaker 2I got it right, so I'll I'm going to read it.
Speaker 1Yes.
Speaker 2And then I'll cause I don't think there's a question in it. All right, so we want to educate? Yes, so David Throgood, a chemist turned conservator from the Queen Victoria Museum and Art Gallery, who is the same people that found the shipwreck off Australia.
Speaker 1Oh, okay.
Speaker 2Yep Said about growing yeast found in bottles to expose its secrets and recreate its character for a new beer, Dark in color with spicy chocolate notes. The James Squire recommended a limited release beer, so I get it. So what I copied I should have looked at.
Speaker 1So from the Beer they found the yeast in the beer they found, yep, that they harvested from that beer, yep.
Speaker 2So it was actually David. Throgood was the one who actually was the one able to extract the yeast. Oh, okay, yep, that's way too hard of a question. Yeah, I wouldn't have made it. So he's the person who extracted the yeast from the beer To make the other one. Right, it took 220 years from when it was brewed to when they make the second batch from it.
Speaker 1Wow, Nice, so I didn't realize you could even do that no, I had no idea, you could do that. So that is kudos yeah.
Speaker 2I mean, that's almost as good as making a 15% beer.
Speaker 1Exactly, exactly.
Speaker 2So what do we got?
Speaker 1We got one more beer left. One beer left and this one actually BK gave me a long time ago.
Speaker 2Quite a while ago, quite a while ago On the moon many, many years ago.
Speaker 1Yes, many, many moons ago. Well, not that many moons ago.
Speaker 2Oh, not that many, it was a number of moons ago.
Speaker 1So this one is Feathered Drumline. Feathered, feathered Drumline, volume 6. This is of Woodpecker Barrel Series, the Woodpecker. Yes, it's a stout. Is that right From La Crosse Brewing? Yep, are you sure it could? Yeah?
Speaker 2It is Right in the front there, doesn't it say yeah, it is so. That's Holy cow, that's a neighbor.
Speaker 1I had no idea that was from there. Yeah, that's a neighbor. Yes, and this is uh 15.4 abv. Well, can you say it again, 15.4. It does have uh 10 ibus, though. So 10 ibus, 10 ibus. And let's see, it says after being aged for 18 months in a robber's rye whiskey barrel, robber's, robber's rye.
Speaker 2I don't know, but it's rye. Rye is like a peppery.
Speaker 1It should be a little bit more of a peppery rye. You know spicy flavor. This chocolate stout, chocolate Chocolate, was infused with toasted coconut, coconut, toasted coconut, peanut butter, whoa, Not just butter, peanut butter and roasted cacao nibs.
Speaker 2Didn't you guys have a tasting over the summer that had peanut butter, oh yeah, or nuts, oh, nuts, nuts. So this might have been.
Boulevard Creme Brulee Barley Wine
Speaker 1This could have fit right in there. This could have. Okay, the result is a rich and indulgent stout that will surely lift your spirits and inspire you to joyfully frolic in pursuit of happiness. Well, are you ready to frolic? Is that like a dance move? It could be. Is it like the? It could be. Yeah, it could be like the, the, whatever that is I'm not a big dancer, so I might not know.
Speaker 2Oh, it is dark, is it? I'm not a big dancer, so I might not know. Oh, it is dark, is it?
Speaker 1I'm not going to lie, it's a wee bit dark. Oh, we have some darkness. We have a little dark beer here. We finally got to a dark beer. Oh wait, no, they've all been dark beers.
Speaker 2Oh, there's some aroma.
Speaker 1Oh yeah, you know what the old joke is right.
Speaker 2What's that that? It's like wood. When you're cutting through with a saw, it's harder than woodpecker lips, mm you know, I don't smell peanut butter, really at all.
Speaker 1I don't smell coconut. Well, you get a little sweetness. I don't know what that sweetness is, though that smell. Oh, I taste peanut butter.
Speaker 2Oh, there's peanut butter. There's peanut butter there.
Speaker 1Oh, that, okay, I'm going to, I'm going to officially say I'm going to nominate this as well. Are you going to put the beer of the year? You're putting it up there now For being 15 point. What did I say? It was 15.4. Four percent and I I I don't get a lot of like toasted coconut, but I get peanut butter, but it's a good peanut butter, but it doesn't burn at all.
Speaker 2You know, this is not going to cut through you like woodpecker lips. No, no, this is smooth. This is smooth. Yeah, this is you know. So the rye whiskey barrel Is there because, you know, on my tongue there's a little bit of A little spice, but not, Is that what that maybe?
Speaker 1I'm guessing that's what it is. I don't get. There's not like a. It's not a bourbon flavor, because it's not bourbon, it's a rye. But it's super smooth, it's really good. The peanut butter flavor is a little muted, but that's not a bad thing in this case, because I think it helps. I wouldn't have guessed that was 15.4.
Speaker 2No, and what's you know? The other hard part is why don't they distribute more of this? You know this is good, this is very good, so why don't they? You know?
Speaker 1That's crazy.
Speaker 2So the only thing I did see something that said after being aged for 18 months in the Robber's Rye whiskey barrel the chocolate stout was infused with coconut, peanut butter and cacao nibs, right Yep, and the result is a rich and indulgent stout that will surely lift your spirits and inspire you to joyfully frolic in pursuit. So they did it really good.
Speaker 1See, I don't know what robber's rye tastes like. I've never seen robber's.
Speaker 2But if this?
Speaker 1was made in La.
Speaker 2Crosse was it close by.
Speaker 1That's what I'm wondering. Wow, I can't believe it was made in La Crosse.
Speaker 2Yeah, where was it aged? Where did they put the barrels? You said 18 months, right, so you've that's good, so you put it in the beer of the year. So what's your score then?
Speaker 1I made it for beer of the year, all right, and your score. Boy, is it better than the? Because you had recommended the. Was it barrel spice cake? Well, that one I had down, we had down a little bit, so it was a creme brulee. I'm sorry, yes, yeah, I'm sorry. This this is good, super smooth.
Speaker 215 point doesn't taste like 15 percent at all, one of the highest beers you probably we've had on the podcast in a long time.
Speaker 1I still get the peanut butter flavor. I don't. I don't get the coconut toasted, I don't taste that. I taste the peanut butter for sure. I'm going to go 4.0. Okay, just because if it would have had that toasted coconut flavor and the peanut butter flavor and it might, but the peanut butter might overpower it, I don't know, but I do think this is really good. Yeah, 4.0. I think it deserves every bit of that. Okay, and at 15.4% drinks, super smooth. Would I recommend it to a new person? No, just because I think they could pick it apart Right, like oh my God, it's strong For you and I. This is super. I think this is really good.
Speaker 2So I think I'm going to stick with the same score. I'm going to stick with the same score. I'm going to say a 4.0 as well. It is everything you said, and I think the bonus is locally made, la Crosse Brewing, not too far away. So this is one of the few beers we've had in a long time that's been locally made.
Speaker 2Yeah yes, right. So to me that's a big kudos Plus barrel, aged plus 15%, more than 15%, and it tastes good. So a lot of good things that they were doing. I just wish I could find more of them. Yeah, they're doing a good job, so I'd like to see that. Yep, so what do you think about the class overall today?
Speaker 1Overall, I enjoyed it. I'm sure you did too, you know extremely good, we had four Boulevard beers which we knew they do a good job. Yes, yes, you know, the, the, the Southern Tier, we were going into a thing. Okay, they do a lot of really good stuff. Hinterland, that was kind of a wild card but it was barrel aged, still good.
Speaker 1Kbs, really good, and then this last one, we went in blind, right, honestly, and they were all good, you know, and honestly, to come out of this class with two potential Beer of the Year candidates, I think was really good. Right, you know, we had the Creme Brulee from Boulevard, and then this last one that I think both of those should be at least in the conversation, and then this last one, that I think both of those should be at least in the conversation, and we're not saying they're going to be the beer of the year, but they're in the conversation. Yeah, and you know, this is our first high ABV class in a long time, right, you know, for this year. And of course then we're coming into Oktoberfest time, so it'll be for a while, a little while longer, but we'll come back.
Speaker 2Yeah, it was awesome. I I'm glad we did it, so so. So what is your number?
Speaker 1one or number two, beer, oh boy. Well, my number one is probably still the creme brulee from from boulevard, just because, and I again the southern tier creme brulee, I did like it, but it had too much of the burnt flavor. That was the stout, the imperial stout. The creme brulee from boulevard was the the uh, barley wine. Yep, blew me away, unbelievable flavor. My 1b was the stout, the Imperial Stout. The Creme Brulee from Boulevard was the barley wine. Yep, blew me away, unbelievable flavor. My 1B was the last one, the feathered Drumline. Drumline, yes, super good I was, and, like you said, locally brewed totally caught me off guard, really good. So. And then you know and it's kind of crazy when you think about it because you're looking then at, like you know, kbs, which is down from there, you know well, actually the, the chocolate covered cherry, I rated higher and then then kbs, but yeah, my top two easily were that creme bruleeberry.
Speaker 2And then the last one, the Drumline, the Feathered Drumline, yeah, so I think, yeah, to echo what you said, this was a very good category, for us Tried a lot of double-digit ABV beers that we haven't had in quite a while, but they're all very similar. I mean they're all darker beers.
Speaker 1I mean we had a White Stout, but Right, other than the white stout but Right, other than the white stout, yeah, but I mean it was sour Right.
Boulevard Chocolate Dipped Cherry Imperial Stout
Speaker 2And they were all good. Could the average drinker craft beer? Maybe not, but maybe, if they, you know buy some of these beers and drink with a friend. Oh yeah, oh yeah. So maybe there's a way they could, you know, maybe not try it by themselves, but maybe they could like get some and bring it over to a guy's, somebody's house. Hey, let's try some of these beers. But I definitely liked the creme brulee from boulevard. That was really, really good. It might be getting me hooked on spiced rum there you go.
Speaker 1Welcome to the club.
Speaker 2So so very good. And I liked rum and I'm you know, I'm a bourbon guy but I like the rum, so that's, maybe I'm switching over. Then I like the last one, the Feathered that was. I just wish I could find more of those around here, because it's a local brewery or distillery. Yep, but Boulevard is at the top, yeah, I mean. So they're up there with Bourbon County, maybe not first or 1A, but they're definitely second.
Speaker 1Oh yeah.
Speaker 2They got the second place notched out really, really securely. So they're doing a very good job and they're doing keep up the good work.
Speaker 1Yep, I agree this was a good class. Yeah, very good class Again. Would I recommend these to new people? Probably not. You got to be a little bit more experienced to try these, because you know, sometimes the bourbon barrel or rum barrel or whatever, the high ABV might throw some people off. So anyway, really good class. I'm glad we did them. Like I said, in the next few weeks we'll be doing Oktoberfest, so we're going to tone her back down again, but yeah, so that is on the horizon, that's on the horizon, all right.
Speaker 1Yes, so awesome. Well, hey, dude, I'm glad we stepped her up a little bit.
Speaker 2Yep, we did try, we did.
Speaker 1We got back to where we are, we got back to where we're like a little more familiar with what we got.
Speaker 2So anyway, and you got some good education. Yes, I did.
Speaker 1Yeah, there were. So I hope everybody liked that. Yep, yep, I agree, so awesome. Well, hey, thank you so much for providing your beers. I brought a few here. I'm sorry for the sour.
Speaker 2I tried but you know, it was in my fridge, but we did try it and now it's gone.
Speaker 1Yes, you know. So anyway, ladies and gentlemen, thank you so much for listening and, like we always say, we hope your always warm and your beers are always cold. See ya, 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 gmail dot com. You can also find us on Facebook, Twitter and Instagram. If you're on Untappd, 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.
