The Northwoods Beer Guy Podcast
We love craft beer! Each week we will taste a number of beers from around the country and give you our thoughts, not only will we talk about the flavor, but also the artwork and anything else that comes to mind.
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The Northwoods Beer Guy Podcast
Ep 173 - Tasting 3 Sheeps Barrel Society Stouts With Real Flavor
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The quickest way to learn what you actually like is to drink outside your comfort zone, and we prove it with a table full of 3 Sheeps Barrel Society barrel-aged beers. We pour a tight lineup of imperial stouts and an imperial milk stout, then hold every sip to our simplest standard: if the flavor is on the can, it should be in the can. Coffee, coconut, vanilla, cacao nibs, blueberry, cherry, molasses, and even amburana wood staves, nothing gets a free pass.
We start with Mariner, an imperial milk stout aged in bourbon and rye whiskey barrels, and break down why the coconut pops while the coffee stays softer than expected. From there, the fruit beers flip the script. Little Treat brings a surprisingly clear blueberry note, and later the rye whiskey barrel cherry Wolf lands so smooth and balanced that it earns multiple beer of the year nominations, including from guests who normally avoid fruity beer altogether.
Between pours, we answer the barrel questions that always come up: how often bourbon barrels can be used, what American oak versus French oak tends to contribute, why oxygen is the enemy during brewing but controlled barrel exposure (microoxygenation) builds complexity, and whether barrel aging automatically raises ABV. We wrap with a unique molasses and amburana wood staves stout that sparks real curiosity about how different woods shape aroma, sweetness, and finish.
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Welcome Back And Tonight’s Lineup
SPEAKER_04Grab a beer and pull up a chair. Welcome to the Northwoods Beer Guy podcast. Hey, ladies and gentlemen, welcome back to the Northwoods Beer Guy podcast. This is Mike, the Northwoods Beer Guy, and we are once again in the studio, and we have Jim here. Boy, if you don't get fired up by that music. That had an ominous sound to it. That was one of our best lead-ins we've had in a while. I hope that's an ominous sign of what's to come. Yep, we've got some uh really good uh sour IPAs for you this week. Glad to be here. Okay, I forgot to say that too. Yeah, well, you're too excited. So I'm hoping there's I'm I needed some sandpaper. I lost half my tongue from the last episode, sanding it off. So luckily, you got out of the hospital just in time. Okay, good. Had my stomach pumped, sanded off my tongue. Let's hope we get a better episode this week. All right, well, we'll see what happens. So we I see we have a full studio once again. We do, we got a lot of people here. Would you like to let everybody know who's here? Should we start? Matt, do you want to start? Sure. How's it going, guys? Thanks for having me back. I don't know why I agreed to this one again. Seems like a theme for me. Well, you know, you thought you'd have learned once or four times when we ask you. Free beer is my favorite beer. That is true. That is true. Good answer. Good answer. All right. Well, welcome and thank you for coming back. And we have the distinguished guest that really like upped our game from last episode. And Mike is reeling, trying to figure out how to study more. So, with that, eight, welcome.
SPEAKER_02Thank you. Thank you guys for having me back. I feel like the stakes are high now. And I did a little studying on the previous episode, but I I and I feel like you baited me a little bit too. IPAs are my favorite, and now I'm here for a different category. So I'm not sure if I'll be able to live up to the same standard, but I will do my best.
SPEAKER_04Yeah, it's not so much fun anymore now, is it?
SPEAKER_02Well, I know. Hey, I appreciate being here. Little Miss Smart. Very fun piece.
SPEAKER_04This is what I've been fighting through.
SPEAKER_02Very fun to be invited back for me. So thank you. Yes, welcome.
SPEAKER_04Yes, we have a slightly different category this week. What do we have this week, buddy? Sour IPAs, wasn't it? Let's hope not. Oh no, wait. What is it, Jim? Oh, wait. Barrel aged. But we actually have it from one from one brewer. And we've talked about this before. And one variant from one brewer. Most of it is, yeah. Oh, yep. Not all of them, but they're most of them. Okay. All right. But yes, we uh we discussed on here before, ladies and gentlemen, that we had joined the barrel society with three sheep. Yes. Out of Shaboy. She boygan. And we thought, you know, we've been talking about this for a while. Maybe we should crack into some of these. So here we are. And we thought, hey, Matt loves these, so we're gonna have him back. Allegedly, they're uh strong on the allegedly. And I wanted to see if Kate did as much uh you know research this week as she did last week. Because oh great, I have a couple of questions for you again, buddy. Easy ones right near wheelhouse. Great. I knew you couldn't wait. I know exactly. I need a beer first, though. So the hard part too is when I did the research, there is not again. This is three sheeps do not put a lot on it. They don't like to tell a whole lot of stuff. They just want you to drink their beer. But you tell their ABVs, though. Yes, so so yeah, we might as well kick this bad boy off. All right, and these are cans and bottles. Cans and bottles. So we had to find that bottle opener again. Yes, we threw it away for a few weeks, but we found it. So this first one that we have is are these dark? By the way, I would guess. Matt hasn't said anything, so I'm guessing they're very dark. So it's yeah, I'm glad it's not a clear glass. Look like right in our wheelhouse.
SPEAKER_02Wow, this is darker than root beer.
SPEAKER_04Darker than root beer. There you go. There's the quote for the day.
Mariner Imperial Milk Stout First Pour
SPEAKER_04Uh, the first one we have is called Mariner. And this one is 11.8%. So we're starting off pretty low. This is the lowest one of the day, right? Lowest one of the day. This is an what was that? I think that was just the last couple dribbles. Oh, okay. I don't think it was chunks, but you had this look on your face like in Jim's class. Oh, then we're good. We're golden. All right. So again, this is Mariner from Three Sheeps, 11.8%. Imperial milk stout with coffee and coconut aged in bourbon and rye whiskey barrels. Right, right where we want to be. So some of our friends would say coffee and cigarettes. So we're getting back to our uh or soy sauce. Ooh, yeah, that's that's uh that smells good.
SPEAKER_02I I did like the ACDC opener, yeah, but there is there is a good song for this, too. I mean, that that old jazz song, black coffee, kind of croony.
SPEAKER_04I'm not read into jazz. This so on the can, it's got like looks like an old sailor guy. This does not taste like an old sailor guy. It's uh married, even though I yeah, yeah, thank you. I can either confirm or deny what an old sailor guy tastes like. So I'm I'll take your word for it. I do taste some coconut.
SPEAKER_02Definitely coconut.
SPEAKER_04I don't get as much coffee though. That's good. Yeah, I get a little bit of coffee, but a little bit, but not my. I was expecting more. I know. So with more being more coffee flavor. Yes, correct. But I wonder if the milk's doubt kind of mellow it a little bit. Because it definitely doesn't have that. I don't want to say coffee bite, but kind of that's bitterness. There you go. Yeah. Because there is usually like a little bit of a bitterness from the coffee. And I don't I don't get that in this. This is definitely uh a good one to start with. I'm glad we started with something like that. Again, we started with it because it was the lowest BBV. I think we've we've uh oh we did that on purpose. We did that on purpose then. Yeah. Okay. We got you can't jump into the really high stuff. You've got to start with the lower high stuff. You know, this could stain your glass, too. I don't know if we may not be able to reuse it. So I'm wondering what that does to the ins our insides. Well, for the number of these beers that we've had, Jim, it probably isn't gonna make much difference. So I think the IPA kind of rotted my insides out.
SPEAKER_02So it gives you a nice aged bourbon tint.
SPEAKER_04Yes, yeah, that's it. Exactly. So, Kate, since you are again our newest member, we will let you go first.
SPEAKER_02All right. See, throw a disclaimer on my scale this time around. This is definitely outside of my wheelhouse. I enjoy them. This actually tastes delicious to me.
SPEAKER_04She's not so confident now to speak as you may be.
SPEAKER_02Yeah, you got me on my heels. It's very good. I I liked it a lot. It's I I agree. I definitely caught some coconut. I catch a little coffee, but definitely like the classic milk stout creamier. And I think it's it's for an imperial milk stout. I'd call it this. Is maybe my starting point. I'll call this, I'll give this my average. Very good. All right 2.5. I could drink one or two of these, especially on a cold night.
SPEAKER_04Nice. I think if you drink two of them, you're gonna want to be close to going to bed. Yep. Close to lady night. Yeah. All right, Matt, how do you feel? Well, I feel like I've been known as these are these are what I've been force-fed every time on the podcast. Maybe not every time. Not every time. There is once. Most of one time we did it. Well, twice now with the last week's episode, right? Yeah. Yep. Like last week was the IPA, and then a couple weeks ago. We had the one with skeleton crew. The foreign the foreign beers. Oh, yeah. Yeah. So I did that one. I'd still apologize. But the rest of the rest of the times I'm on, I feel like it's beers like this. But this one's not bad. I don't taste a lot of coffee. That's a positive for me. Not a coffee guy. And I don't get a whole lot of coconut. Also a positive for me. Uh, but I'll put this in the middle just so I leave myself room on both both ends of the spectrum. I'll copy and go with the 2.5. All right. I I don't mind this. I mean, it's like I agree with you. I don't get a whole lot of coffee, but I like you said earlier, Jim, I think maybe the milk stout kind of uh tones that down a bit. Because that is a little sweeter. Like milk stouts are okay. Yep. Yeah, so I think that's part of it. I don't get a huge amount because usually like a rye barrel, you get a little bit more of like a pepper, like a black pepper taste. Yep. I don't get that really with this one. I do think it's pretty good though. Again, when you say you could drink a couple of them, maybe.
SPEAKER_03Well, these are 12 ounce can. Yeah, this is only a 12-ounce can.
SPEAKER_02So we'd probably ounce cans over the course of a long winter evening.
SPEAKER_04That is true. That is true. I'm gonna go like a 3.3. I do like it. I think it it delivers a lot. I do really like it. You get the bourbon. I don't like again, I don't get that pepper from the rye, but I do get it's good. I like it. I yeah, good job, uh, three sheaves. So I've been contemplating what everybody's been saying and trying to come up with my best analysis for it. But I think my challenge is I know we both like the bourbon and the rye flavors, so I can't tell though if these are competing because I don't have one or the other sticking out to me. So I me personally, I would like to have either one or the other, just so I can taste that flavor, but I don't have a burn, there's no burn, you know, like if it was a heavy bourbon. So that's that's a positive. The milk stout, I mean, I don't know. We probably haven't had a lot that are Imperial milk stouts that are barrel-aged. Right. Another positive, it's over 10%. So I mean, it's they're doing good work. Just for me, I think my I'm gonna say a 3.0, but I think if I could taste the bourbon or the rye one or the other, I would like it even more. Sure. Yep. That's all right. So the next beer that we have. No, hold on. We got some easy. I tried. I tried. All you can do is try.
SPEAKER_02Like
Bourbon Barrel Rules And Little Treat
SPEAKER_02intimidated.
SPEAKER_04Right. So again, this is an easy question, so don't blurt the answer out. Just give it a pause for a couple seconds, and we'll start with Kate first and we'll work our way around. According to a bourbon law, how many times can bourbon be aged in a barrel? Okay, so well, that's an easy question. I shouldn't even put it on there, but I thought maybe since Kate may have not heard some of these before, so I'm just trying to give some easy questions.
SPEAKER_02I appreciate it. This is an easier one.
SPEAKER_04All right, so we'll start with Kate. What do you what is your answer?
SPEAKER_02I don't promise to keep a 4.0 average here, but I will tell you legally they can be used once.
SPEAKER_04Okay, Matt. Once. Once. Wow. All right. Most bourbon barrels can only be used once by law. This creates a massive secondary market, making American whiskey and bourbon barrels the most popular choices for brewers looking to add notes of vanilla, oak, and charred wood to their stalks. So Kate got a thousand points. Good answer. I didn't even get any points on that. Hey, just let it go. We didn't lose any points either. So that's true. I haven't been losing points, but it's it's weird. Usually I get well, you hang out with me long enough, you're gonna be losing points, apparently. All right, well, now I'm kind of looking forward to this next one. It should be interesting. Yes, um, because we have just had a very good one of these fruits. Yes, those very, very good again. These are all from three sheeps. This is their little treat, and this is 12.8 percent AB. So we stepped up a whole bump a whole percentage point, a whole percentage point. Now, this one is bourbon barrel-aged imperial stout with blueberry and vanilla. And we have had some recently some really good blueberry flavor. I hope you know, when you hear these you read the flavors, you just hope it's in the beer because it sounds so good on paper. But the challenge is getting it to come out in a flavor, yeah. So let's hope.
SPEAKER_02Guess my experience with fruits and beers is is not largely in the stout category. So this could this could be a game changer for me, guys.
SPEAKER_04Let's hope this is a little treat and a little quicker smell. Oh, I can smell the blueberries. The blueberries one I've tried the darker beers and they have a fruit or a they try to say it's a sweet treat or something like that. They're better for me. I know. Right. I if I remember my scores correctly. All right, I definitely get an aroma of yeah. I mean, if I was blind, I would blindfold it. I don't know if I could pick up blueberry. Saying that knowing it's blueberry, you can pick it up. If you didn't know that's what it was, I yeah.
SPEAKER_02I think I can pick up blueberry.
SPEAKER_04I don't know if I've ever said that about one of these beers, but that's good. Oh, we've broken mat. That's good. Wow, I don't know what to say. That's got a good that's got a pretty good flavor.
SPEAKER_02I actually really like that.
SPEAKER_04I mean, the blueberry is a little tart, but not over the top, but not terrible. Not over the top.
SPEAKER_02Is anybody else catching a little smokey there at the end? Is that meat?
SPEAKER_04Is that is that the vanilla? Uh yeah. The vanilla I do get a little bit of a bourbon on the end. Well, they really did this. This is really put together well. Yeah. Yeah. Do you want me to dump this bushlight out? The bushlight has to stay. There's there's four more beers that we gotta get through. Oh, okay. Okay. Well, you guys will probably enjoy them, but I gotta get through them.
SPEAKER_02This maybe the first ever beer with a clear fruit flavor that I could say.
SPEAKER_04Wow. Wow. That seems something, right? That's that's a is that a good thing?
SPEAKER_02That is a definitely a good thing. I mean, I've never been able to tolerate like even shandies or peachy, any mango cart. I can't, the fruit shouldn't be with my beer. But because I think because it's a stout and it's creamier and thicker, it feels more appropriate, and this is very good.
SPEAKER_04Because I think what Mike and I always talk about, and we've kind of gravitated to some brands, is you know, we're we just we kind of talked about it one of the other episodes about if you're gonna spend money on these beers and it says it on the outside of the can, you want it that flavor to be in the can because these are we always say if it's on the can, it should be in the can. Because these are not cheap beers. No, no, no, no. So so if you're spending if you're you know paying up for uh you know quality beer, you want to make sure you have the good flavor. I mean, I I think this has got some good flavor. I'm trying to figure out what it is that I'm tasting, and uh, this is the best way I could put it. I it almost tastes like a blueberry syrup, like kind of, yeah. So sweeter and I well with that, you're first. What do you think? You guys are gonna take a step back with my score. Hang on, I'm gonna sit down for a second. All right, okay. Do you guys stand up and then sit down? Yeah, I'm gonna stand up and then sit down. Okay, I'll I wanna go, I'm gonna give it a three-five. Jim, I'm out. I must be drunk. I think I could have sworn he said three five. That's that's good. I broke never said I don't think I broke three on any kind of beer like this. And I went five tenths up from a three. Awesome. So you like you like this? You like this is a good one, and it's uh not being big because of the bourbon, but more of the blueberry. Uh like the blueberry, but like I guess, yeah, there's bourbon. You get a little bourbon flavor to it, but but not over the top, all around good. I don't know, I don't know what a what details to pick out. It's I just really like it. Good, yeah. That's solid. Yeah, yeah. I I agree 100%, honestly. It's a lot of times when you get blueberry, you don't actually get a blueberry flavor. You know, it seems like it's it seems like a lot of times it's overpowered by everything else. Where this one, I definitely get the blueberry. Vanilla might be a little bit off hidden a little bit, but it's good. I'm I'm gonna go with three five as well. This is one of the first like barrel-age blueberry ones. We've had another one that was actually very good as well. But this one, I mean, it's it's good. I like it. They they did all right with that. Yeah, I'm right in it. I mean, I think the only drawback for me where my score would be higher is it to me, it tastes a little sweet. Like my sweet meter might be a little bit high. For me, they could tone it down just a little bit. Do your teeth hurt? Yeah, you feel you feel the cavities? Yeah, I would I would prefer a little less sweetness, a little more vanilla for me. So I would give it higher if they would just tweak that, but I'll still say it's a 3.5. So I like it. I mean, it's it's right in there, but just a little little tweaking on it, it'd be good.
SPEAKER_02Wow. You guys have 3.5s across the board.
SPEAKER_04That's that's that ends low, doesn't it?
SPEAKER_03It's probably gonna end low.
SPEAKER_04Well, this is the first time that we have agreed on one of these kinds of things. Usually that's like a point or point and a half lower than oh, he's usually like one point. So yeah, we're at a 3.5 and he's at like 1.9 or something.
SPEAKER_02Well, I'm in kind of the the unique situation of having to try and figure out if I'm just being influenced by you guys or if I actually think this is a really good beer. Matt, I know you said it tastes like blueberry syrup. I think you're right, but I I would add like, have you have you ever had one of those bourbon barrel-aged maple syrups?
SPEAKER_03Oh, yeah. Oh, no, no, I haven't. I have it.
SPEAKER_02It's like that with blueberries in it. If they made one like that with blueberries, I think you're spot on. I would be like taking a really good Imperial stout and adding some of that to it somehow. That's where the sweet comes from, too, I think, Jim. But just trying to hearken back to my scores from from my favorite category. I'm trying to remember, like, I don't want to put any of those beers down because I really like that category. But I will I will give this a solid three, which I think is respectable, above average. I really enjoyed it. Even if it's outside of my my wheelhouse, this is this is definitely one I could drink.
SPEAKER_04Wow, everybody like followed one that there we go. Everybody has something in common. Yeah. All right, are you ready for another easy question, Mike? Sure. This is probably again too easy. Okay. All right. So question number two.
American Oak Vs French Oak
SPEAKER_04What are the two most commonly used types of oak trees used in making barrels? So we'll start with oak. They're oak trees. He's gonna say, he's gonna say bourbon oak and barrel oak. Yeah. I don't know. Oak. Okay. That's an answer. All right. There's two styles. You want two different kinds? Yep. I'm gonna say white oak. Okay. And there'd be I'll say red. I don't I don't know the other one. I know I think white oak is one of them, but I don't know for sure. All right, good, good, good guess. You ever a guess?
SPEAKER_02I have a guess. I'm not sure if it's right. It's probably better than mine. I think I think it's what bourbon oak is true. Well, I know like we have so many different kinds of oak trees in North America. And I think sometimes they can be categorized and lumped in just like one. So I think it would either be American oak or French oak.
SPEAKER_04Ooh.
unknownThat's my guess.
SPEAKER_04Okay. So for the answer, the most commonly used oak is American and French. American oak gives greater notes of vanilla, baking spices, and coconut. I think there's something going on. French oak gives notes of chocolate and mild spices. Can I say your can I see your notes? I just want to say I was not wrong. No, you you got it right. So you get 500 points. I said oak. Mike is the only one. I said oak twice. Yeah, but you said you said white and red. It's not so Kate got it right, so she gets a thousand points. I'm so mad right now. Got it. He said oak, so he's got 500 points. I don't want to hear it anymore. So I don't want to answer. No, no, you gotta leave it broad. Okay. Trees. Tree, tree oak.
SPEAKER_02Just sitting over here.
SPEAKER_04Ones with leaves. Yeah. You know, good try though, Mike. You good effort though. I'll give you a C minus for effort. All right.
Wolf With Vanilla Cacao Coconut
SPEAKER_04All right. Whoops. You got the next one? But you didn't put the option. What happened? Can you read just on the because this is the wolf from three sheets? I think this is just the bare bottom one, isn't it? Or is this no? This is not what you on the can is not. Bourbon barrel-aged imperial style with vanilla, cacao nibs, and coconut. Oh, yes. Okay. And it's 13%. Where do they put that on the three sheeps? I believe it's 13%. So then this is not so this is not the is not the right description. Yeah. So do you want me to look up untapped, or do you have untapped? Oh you got it? I got I got the music on mine. You got the music on yours. I it's this is too important. You can't change which which one was it there with and it's not on their website, so don't go to that. So Imperial style vanilla vanilla, cacao nibs, and coconut. That's probably why I messed it up because I was using their website for a lot of these and it wasn't. Yeah. Oh, that might be hopefully not dental hygiene type. Let's see. Yeah.
SPEAKER_02I'll have to brush my teeth tonight.
SPEAKER_04Well, here we go. Okay, that's the oops. That's the twenty three. Yeah, the the coconut, too. I found it. Okay. Yep. So this whole big buildup. I know it's probably not it's probably not much. Bourbon barrel-aged imperial stout with vanilla, cacao nibs, and coconut. Sounds like what I read. Exactly what you read. And that's usually, I mean, they don't usually tell me. Wait ago, man. You nailed it. They know I researched. I did the research. Yeah, they don't usually tell you a lot. So yeah. Oh. We should fix it.
SPEAKER_02So maybe you guys can educate me. It also says CTZ hops.
SPEAKER_04Oh.
SPEAKER_02Is this a common one?
SPEAKER_04I usually uh ABV. Oh.
SPEAKER_0213.7.
SPEAKER_0413.7.
SPEAKER_02And they're 2025. That's all right. Let's be clear. That was a good one. This is the 2025. Yeah. Okay, that's all right.
SPEAKER_04So yes, this one is out of spot, but that's okay. No big deal. Yeah, it's 13.7. So again, we bumped it up to almost another full percent. So we went from 11.8, 12.8 to 13.7.
SPEAKER_03Ooh. I smell the chocolate.
SPEAKER_04It smells sweeter. The one was sweeter than all the the cow nibs. Uh oh. Manton deep thought right now. Oh wow. He's second guessing his bush light. Oh, that is smooth. That's why I said that's that's smooth. That's smoother than the milk stout. Oh, yeah.
SPEAKER_02It does have kind of the bitter cocoa, like unsweetened cocoa.
SPEAKER_04So what should how do we name this one? This should be because it doesn't have a specific name. Should we just call it the cocool? Vanilla and cocoa nib nibs? Vanilla? Yeah. Cocoa nibs and coconut. And coconut. Okay. Just so you know. Yep. I'd say everything that's on the can you taste. Oh, yeah. I I definitely can get the vanilla. Cacao. So the nibs. Just only the nibs, not cacao. So did we read somewhere on it? Did it say bourbon barrel? Yeah, it's bourbon barrel. Okay. It didn't say what kind of it. But it we don't have time. But it doesn't say what kind of bourbon in. But I mean, I don't taste bourbon again. I don't not as much. But the chocolate really makes it smooth. It's almost like an acronym. It's almost like you took a cup of hot cocoa and made put a little bitter into it. Yeah, that's wow.
SPEAKER_02Actually, it reminds me of a hot cocoa they make in in Peru. They have unsweetened cocoa.
SPEAKER_04See, she studies and travels. I really don't like her now.
SPEAKER_02My friend brought me some and it's very it's it's more bitter, but it's also just more like pure chocolate. And then the kids did not like the hot cocoa. All right.
SPEAKER_04Let's go. We have had some Mexican style lagers, right? Those were that spice was really good. Oh, yeah. But yeah, that was really good.
SPEAKER_02Yeah.
SPEAKER_04This is so you put the bourbon in the cocoa then?
SPEAKER_02Uh yes. We added well, we added pisco to that to that chocolate, hot chocolate, but the kids did not like the hot chocolate without all the added sugar. But this tastes more like kind of that unsweetened cocoa in there to me, which I appreciate. I don't like beers that are too too sweet.
SPEAKER_04So this is true, yeah. All right, Mike, you are first. Yeah, this is this is this is good. Yeah. The wolf always seems to produce. Like I said, I can definitely get the vanilla, the good the nibs from that. Coconut is a little bit not as not as prevalent, I don't think. Still very good, very smooth. The bourbon, like you said, Jim, I don't know if I really get a huge bourbon flavor, which is not bad though. Right. Sometimes it, you know, the companies outdo that you know overdo a bourbon flavor, and it's like, but I I like this. I think I'm going like a I'm gonna go 4.0. Whoa. I usually like this. You're right up there. I probably could drink a can and then I'd be done with that and probably take a nap.
SPEAKER_0213.7.
SPEAKER_04Yeah, well, you know. So I I like it, it is smooth, but I think for me, what I would my only knock on it is I don't get the bourbon flavor. I don't need the f bourbon, burn, just a little bit more flavor, but the chocolate really makes it smooth. So I like that. I'm gonna say at 3.7, not quite 4.0, but it I like it though.
SPEAKER_02Varying palettes at this table today for sure. Because this is good. Uh, it's just not it's not really for me personally. I would maybe order it sometime. Just one.
SPEAKER_04And share it? You wouldn't even drink the whole can? Yeah, I'd share it for sure.
SPEAKER_02Everybody tries chocolate beer. It tastes like chocolate beer to me. I taste a lot of the chocolate, not a ton of the bourbon. Missing a little bit of that like milkier style. This was supposed to be a milk style, yes. So, yes. So I think I I'd probably give it a two, three.
SPEAKER_04All right. No opinions bad. Everybody's got a good opinion. I I want to give it credit. It there's a little bourbon, not a lot, but there's a little bourbon to it. But everything I saw in the can, you can taste it. I give them credit for that. Not for me. I would not we had him at blueberry and then lost. Oh, yeah.
SPEAKER_03Go back to a little treatment.
SPEAKER_04But it's not for me. Yeah, probably. I'd take I think I'd take this over the mariner. So I'd put me at a two six. Okay. All right. Nice. We always say there's no wrong opinion, but some opinions are better than others. Like mine. Oh, and speaking of that.
SPEAKER_02Well, as the host, your your opinion does carry a lot more weight.
SPEAKER_04So well, we let Jim think that. We have question number three.
Oxygen, Microoxygenation, And Barrels
SPEAKER_04Okay. What element does the brewmaster attempt to keep out of beer and what identify what the name of this process is called? A periodic table element. Yep. Okay. Well, that's a lot to choose from.
SPEAKER_01I have one of two the answers, I'm pretty sure. I know one and not the other.
SPEAKER_04And Mike is the first answer. Why am I the first one? Because the third question.
SPEAKER_01You've got a shot at few points, Mike.
SPEAKER_04Yeah, sure dude. What are they trying to keep out of it? Print out a periodic table. Yeah, throw a dart out. Yeah, I was gonna throw a dart at it. Uranium. Oh, I thought you were gonna say something else, but it's like That's a planet. I was like, hey, yeah, you better keep that out of there. That is funny that you thought the same thing, though. Oh, what are they trying to keep out?
SPEAKER_01Take a hint?
SPEAKER_04Oh, my brother's gonna be so this is an easy one. Yeah, can I phone a friend? When you get the answer, you're gonna be like, Oh, I know. He's gonna be so mad at me. Do you want to skip? Yeah, skip me. He's gonna be so mad at me. My brother owns a brewery and he's gonna really be tort. All right. So what is the brewmaster trying to keep out of beer?
SPEAKER_02It's interesting to me that they absolutely need this to char or smoke their barrels, but they need to keep it out of the beer itself, oxygen.
SPEAKER_04That's pretty obvious. I don't know. Oh, you mean that? Or no, I do mean that I I thought you were being sorry.
SPEAKER_02Now the process of keeping it out, I I could not tell you what I was doing.
SPEAKER_04I was not thinking at it all, but that's pretty obvious. I don't know why I didn't think of that. So I'm gonna say all right. So when brewing, the brewer tries their damnedest. I even got that word okay to eliminate or reduce as much oxygen into the beer as possible. Once they have the perfect brew as void of oxygen as possible, they toss it into a porous barrel. And fortunately for the beer, the barrel provides a very slow exposure to oxygen, yeah, which is called microoxygenation. Oh duh.
SPEAKER_02Microoxygenation, guys.
SPEAKER_04How did we forgot about which creates subtle flavors in the aged beer because we just talked about the American French oak, what flavors come through? Huh? See? I thought he wanted the scientific name for microoxygenation. So not only do we entertain, but we anger Mike. Oh no, wait. Educate. Educate. We're I it sounds like we're up to a bottle.
Rye Barrel Cherry Wolf Steals The Show
SPEAKER_04And we're up to a big bottle. Oh, I think a bottle over we almost we almost didn't remember how to use a bottle over. I'm glad you're here, Matt. So this is a little bigger than a 12-ounce can. Yeah, this is this was bigger. So this one is the wolf, once again. This is their rye whiskey barrel. Nice. 13.5 percent. And again, the last one was out of order just because we had the wrong description. So, but yes, this is rye, so we should theoretically get kind of a black pepper kind of a flavor. Did you get the write-up on that one? I see nothing. Oh, do I gotta read the read the bottle? Is there stuff on the bottle? Is there something on there? There's well, the rye whiskey barrel imperialist doubt with cherry. Oh, there's cherry in it, cherry, and then as per usual, the government warning. Okay. So not a lot. No, there's a cool picture of a wolf, yeah, next to a barrel. But you said we should get some type of cherry aroma or flavor. There's a little cherry aroma. There's aroma, yeah. It's got a little bit of that tart cherry kind of a smell to it. Not that's a good one. See, I'm excited to smell it. We're back to fruit beers for whatever reason. Fruit and these Imperials, it's it's it's good.
SPEAKER_02It's a different game, right? I'm excited to smell it because it's reminiscent of the blueberry one I did like so much. So definitely smell the cherry here.
SPEAKER_04That's pretty good. Wow, that is smooth. Uh oh, we might have converted somebody. He's like, anytime you have fruit in these beers, I'll try to do that. That's good. That's good.
SPEAKER_02Uh really good.
SPEAKER_04Holy smokes. Wow.
SPEAKER_02That is guys are breaking all the fruit rules.
SPEAKER_04Wow, this is they're breaking me. I mean, and like again, I wish for the listeners and for us, you know, it says rye whiskey barrel. I don't know what type, I don't know how long it was aged. I mean, very that is one of those things where some people they you know, some companies will tell you what's in it, and other companies don't. Right, you know. Oh, we just found some more info. This is only 11.4%. Really? So they're out of order. So Jim's stuff is off here. Well, yeah, remember, Leon Tech, they're not the best with numbers. That is true. But this is on the bottle, and this is very smooth. It's delicious. No, this is it's not on the bottle. Yeah, that's the bad thing with them. They and this is like one of those members-only bottles, too. I think are you guys members? Not for last year. Oh makes sense.
SPEAKER_02They save only the best for their members. This is this is very easy to drink. This is dangerous, and I am first.
SPEAKER_04You is first. So I'm gonna nominate this for the beer of the year, so I'm gonna put a little asterisk by my my my score, and I'm gonna say 4.2. What is good for me is there we've had some cherry beers before, but they've been for me just a little too tart. This is like right on the in the middle for me, so it's not too sweet, not too tart, but it mellows all the other flavors that are there. So for me, this is almost like a marciano cherry in a beer. So for me, very good, very good job, guys. I just gotta remember what I talked about so I can say it when we do beer this year. You'll actually have to listen to the case. Like six months, I'll have to like remember all this. So I can actually have to study. Yes, yes, yeah. All right, so Kate, you are next.
SPEAKER_02Wow. You guys really did flip my fruit, my fruit rule about beer. You flipped it on its on its head because this is wonderful. It does taste like when you take that first sip before before you reopen your palate, it tastes like you just been into a fresh cherry, like a a fresh one out of the the bag, you know, like not in the sauce, not at the sauce. This to me tastes like a true, like you could have picked it off a bush and ate one, and that's the flavor in the back on the back of my tongue. And then the finish is just so smooth and easy that you would never guess 13.5 or 11, whatever we thought.
SPEAKER_0411 point it doesn't taste like either one.
SPEAKER_02Either one, I would have guessed way lower than that because it just is that smooth and delicious. So I think I I've liked IPAs in the past because you could drink a couple, you get done with work and you want more than one. In this ABV category, you can't have more than one. So maybe that's why I've shied away from them. But I'm gonna give another really high ranking for for me, I think, and call this highest ranking I ever gave. And it's not an IPA. I can't 3.2.
SPEAKER_04Nice, all right.
SPEAKER_02Really good.
SPEAKER_04That's solid. Hold on to your hats. Uh-oh. One less before I just to make sure before I blow the studio up here with this rating, because I want to echo Jim on nominating it and giving it a four. Wow. Holy you guys pretty you guys pretty much said what I wanted to say about it. Something's going on, Jim. I don't know. I don't know what's going on. We have never we've never heard those words come out of your mouth. I don't know what's going on. That actually is the second beer I've nominated. Also, the first one I nominated was the cherry tart. Oh is there a theme? So apparently I like cherries. So I'm guessing if Bush ever came up with a Bush-light cherry. Oh, I'd probably buy them all the stuff. Going off of my theme here, I'd probably buy them right out of stock. I I don't know. It's good.
SPEAKER_02It's something's going on.
SPEAKER_04To me, it doesn't even taste like an Imperial Stout in a good sense because it drinks smooth, and me, I like it. I think that's well, that's awesome. I mean, that's I think that's a huge high note for we might be converting some people unintentionally over to the milk stout category. Welcome to the dark side or to like the heavier beers. Welcome to the dark side. So in on untapped, it does say 2025 barrel exclusive. So this is not anywhere correct. So none of our listeners can find this. Well, if they were in the barrel society, they could. Or if they're I think we do have one other bottle, so if they've been really nice, or if they're here at the podcast with us drinking. So all right. So what is your score? I agree with what you guys were saying. The cherry, it's not like you said, it's not the tart cherry, and it's not over the top sweet. But you do get that flavor, unbelievably mellow, super smooth. I mean 11.4, I think it said on untapped. Still didn't taste like that. Right. You know, I guess the only like you said, it I didn't really get a lot of rye flavor. The peppers, I didn't but all the other flavors made up for it. And I'll say I'll go the same score as you did, 4.2, and yeah, I'll nominate that as well. All right. Very good. And if if all of their barrel society exclusives are that good, we're we're sitting all right. Yeah. We got some other ones in the at the house yet. So all
Does Barrel Aging Raise ABV
SPEAKER_04right. Here is your true and false question. Yes, 50-50 shot. And Kate gets the answer first. Oh crap. That means I'm not going to be able to do this question number four. Question number four.
SPEAKER_01That's worse.
SPEAKER_04Okay. Does barrel aging automatically boost the ABV to the beer? So the keyword is automatically. Okay. Well, you should tell the listeners that you're you're putting up air quotes. Oh, wrong my head. I'm putting up little baby horns or air quotes. Horns. Don't try to figure it out. Jim is four barrel each beers deep now. All right. So we'll go around. So if we say true, is you're saying yes, it automatically. And if you say false, okay false is not true. Yep. Okay. Okay.
SPEAKER_02So true is I'm pretty sure this could be college student lore, but I'm pretty sure the answer is false. Doesn't matter what you age it in, it's not impacting ABV.
SPEAKER_04I'm saying false as well because I'm pretty sure I've had a barrel-aged beer here with you guys that was still in the 7% range. I'm gonna say false. I think it prov it puts in more just flavor, more so than ABV. So that's my guess. So the correct answer is not true. Kate got it right.
SPEAKER_03Brewers usually apparently got it wrong.
SPEAKER_04Brewers usually start with stronger base beers because they stand up better to long aging times and bold barrel flavors. The ABV bump from leftover spirits in the barrel is minimal. Barrel-aged beers are higher in alcohol because they're brewed that way from the beginning.
SPEAKER_02All right. Divided between the three of us, right? So that's the 333, 333, 334.
SPEAKER_04Yeah, but you went first. That's why we it worked out. Question four, he answered it right again. You know, Matt, the next time we have a podcast with you on it, you and I are gonna come up with questions. We're gonna see how smart Jim is. I'm game. Yeah, then we'll see how he likes it. All right, so what do
Molasses And Amburana Wood Surprise
SPEAKER_04we have here? I will say this this next beer. I'm really kind of excited to try this one. You're excited? Yeah, almost giddy? I'm almost giddy. All right. So this is the wolf, once again, but this is has molasses and amborana wood staves. And I don't know if I've it's another type of wood. Then I know bourbon has kind of got started getting into this Amburana. And I don't know if we've ever actually yes. Okay, and so I don't know, Jim. So this is not an oak tree that we just talked about, right? I don't think so. I think Amburana, if I remember, I'd have to look it up. I don't remember if it's a South American wood or what we'd have to look it up to make sure, but so not American or French. I I'm not gonna confirm or nor deny because if it happens to be one of those, but I don't know if we've ever had a beer aged in in Amberana. Okay. So you're looking you're looking forward to it because it's a different thing. Okay, so this is 13.6 percent, and burden barrel aged imperial stuff with molasses and ambarana wood staves. You want me to read that off the bottom? No, I think we're covered now. Okay. Is there anything different on the bottle than what's not a thing? So they really thought about their write-ups. Yeah, well there is a little different aroma to that.
SPEAKER_02The smell is really nice. That was the first thing.
SPEAKER_04I know, and some molasses is that the like sweeter aroma?
SPEAKER_02I don't know. Too many. I don't know. I think it's a combination. It almost smells like a campfire that's been rained on. Wow. Getting really fancy now.
SPEAKER_04Totally didn't smell that, but no. That is good.
SPEAKER_02There is some kind of a like some kind of a woody in a really good way.
SPEAKER_04There's like a I'm sure the sweetness is the molasses. Yes, but but there's just that whatever that undertone is, it's gotta be that wood, but it's like, man.
SPEAKER_02I think it is the wood, but I I don't I fell short of describing it because it's good. It smells good.
SPEAKER_04I can't can't put my my nose on it.
SPEAKER_02I think the bigger, I'd say 75% of it is the molasses sweetness.
SPEAKER_04That's not bad. That's not bad either. Definitely get sweet molasses. And this is like one of the few that we because we've had some molasses ones where there's no flavor. Oh, yeah. This has got you can taste the molasses. This has got flavor to it.
SPEAKER_02Yeah, not bad, but I'm having a hard time coming up with what's I feel like it's in it's almost different enough to be in a different category from the other ones because the other ones all had more of a stout, like milk stouty finish, and this has like a lighter.
SPEAKER_04It almost fillers on your tongue.
SPEAKER_02Like, yeah, it's almost I was gonna say like carbonated almost, even though it's not, but it feels lighter.
SPEAKER_04We're just gonna sit back and listen to them. I think they're getting drunk. Wow. This but I honestly do not know. I don't think I've ever seen where they put a word and then wood staves. I thought the wood stave was what helped was the part of the barrel. I think so. They like chop it up and put it in the side. Right. Because that's that's one of the things that brewers do. Do if they if they don't have like a barrel, they'll they can cut like chunks and they put those in. Yeah. Oh, yeah. So it's kind of a way to barrel age something, but not in a barrel. Uh they don't have to so they just throw wood into the right. They'll take like the the because my brother has done that before it's like a chunks of the wood, you know, or whatever, and they age it that way. So it gives it the flavor, but it wasn't actually in oh, but I mean, I I'm not getting the bourbon burn. No, there's no burn.
SPEAKER_02I mean it there's warmth, not burn, but I feel I feel warmth from it for me, but I think it's I don't I really like the beer, so I need to be careful about how I say this. But I think that like the lighter carbonation finish to it that I made it made it feel slightly out of this category for me. It's almost root beery in a really good way. In a really good way. It still tastes very much like a beer. I get the molasses. I like that. Can't call it smoky, even though that's what I thought it smelled like. But there's uh there's definitely something to this Amirana.
SPEAKER_04Well, you're first, so we appreciate it. That was a good that was a good uh explanation. So what kind of a score you want to give it?
SPEAKER_02Oh, really like it. It's unique and different. I might give it a pretty high score.
SPEAKER_04Uh oh. Are we supposed to sit down or stand up?
SPEAKER_02Well, if you want to fall over, you can see it.
SPEAKER_04Matt already had us fall over by his score, so we're yeah, no matter what you say.
SPEAKER_02I might put this first beer I've tasted that's in the forest for me.
SPEAKER_04Okay, yeah, we better sit down. Wow. Yeah, yeah. I thought this is not an IPA though.
SPEAKER_02Not an IPA. And you have I haven't had an IPA with you guys yet that uh that warranted a four for me, even though that's my favorite category. So you've clearly done more research in your favorite category, which I which I very much appreciate because that means I'm getting some of the best here. Clearly, this is this has got to be a 4.3 for me.
SPEAKER_04Whoa, she went big. Wow.
SPEAKER_02This is really, really good. I like this a lot. More than the fruit.
SPEAKER_04Yeah, it looks like he's not going there. It's good. But comma question mark. Yeah, pretty much. I'm having a hard time picking out the flavors personally. I could get through the bottle by myself if someone gave it. This is terrible, but I could drink it. Someone handed it to me, and it was the only thing left on the planet to drink. That's a horrible way of putting it. I do like it, but I'm having a hard time picking out the flavors. I'm gonna give it a 3-6. I think I have that open. I don't want to put it too I that's a good score, but I don't want to put it too high because I I'm like I said, I'm having a hard time picking the flavors out.
SPEAKER_02I don't know that I know what Ambirana flavor tastes like.
SPEAKER_04Yeah, I was gonna say I bourbon companies are really kind of getting into that now. And I don't we've never I've never had bourbon aged in Amburana yet. Right. And so I agree with you. I don't know what it tastes like. You know, I wish I did so we could pick it out more. And maybe well, that'll be some of the research. We'll have to find some. So we're just gonna go buy some more beer or bourbon. Or both bourbon. Or both. This flavor is really good, and it's it's it has piqued my interest to see what Ambrana does to stuff. I do like the flavor. I think it's very the molasses is a sweeter, right? Little bit of flavor. It's not like that really dark, heavy kind of a molasses flavor. And so I don't know if the the Ambirana affects that or not. You know what I mean? Yep. I do I like it. I'm gonna go 4.1 and I'm gonna I'm gonna nominate this as well. Oh, or just because it is so interesting, it has piqued my interest a lot. So that's that's what I'm gonna go with. So for me, my teeth are hurting from the sweetness. Your real teeth or your false teeth? Both. Okay. So the sweetness is not something that I'm like overly, but I mean it is it balances good on the bourbon part. So I mean it's it's good that way, but like you said, I don't know what an amber panna wood stave is. That just like why didn't they just use the the staves in the barrel to put the beer in instead of chopping them all up? That's you know, why not use the way the barrel is made instead of so that kind of intrigues me why are they doing that? So I like the beer, but I'm not gonna I'm I can't put it in the full range. I'm gonna go with 3.9. I'm gonna have to knock it down a little bit just because I I would rather taste more of the bourbon than of the molasses that's so sweet. With that, we'll jump to my next question since we have one beer left.
Toasted Vs Charred Plus Final Wrap
SPEAKER_04So again, this is probably one of the easier questions. I probably shouldn't even put it on here because Mike already probably knows the answer. And we're gonna go with Matt, is gonna get the first response. Oh boy. So for question number five: what is the difference between toasted barrels and charred barrels? The temperature. Okay, can you expand on that? Temperature used to burn or heat the the wood on the barrels. Okay, very good answer. I thought you were gonna say that they put the one barrel in a toaster and then is that your answer? No, no, oh no, I thought just say that. Just say that. No, just say that you might get disqualified from these questions.
SPEAKER_02The toasted barrels have butter on them. Yes, yeah.
SPEAKER_04See, I would say that the the charred barrels, the because they put fire in it and burn it longer, you know, so it's actually charred inside. Okay, where I think the toasted they they probably heat it to a certain temperature or whatever, and then stop. More of a smoking link. Yeah, something like that. Okay. All right.
SPEAKER_00Yeah, I think I think uh Matt and Mike nailed it. All right, that's my guess, too.
SPEAKER_04All right, so toasted barrels undergo a gentle heating process that lightly caramelizes the wood sugars. I didn't say caramelized wrong. So Matt got it right. You didn't say caramelized. Charred barrels are exposed to higher heat, which Matt said, causing the interior surface to be charred or blackened. Thousand points from Matt. Minus 500. Minus 500 from I would like to say this.
SPEAKER_02Where are the accusations that Matt cheated?
SPEAKER_04Oh, I know where the cheatings come from. It's right across from me. I did look up Ambirana. Oh just learned about it. Ambirana wood from the Amburana Ciracus tree is a tropical hard word, hard wood. It is hard word. Hard words. Hardwood native to South America. It's primary growth. It had the word America in it. Yes, it wasn't just it's cut it's mostly in Brazil, specifically the northern, eastern, and west central regions. So it also grows in the jungles and forests of Bolivia, Argentina, Paraguay, and Peru. You should have known that.
SPEAKER_02You should have.
SPEAKER_04All right, so we're gonna we did our we finished up, we'll do our wrap-up now. Yep. We'll have Kate start. You can give one or two or three. You don't have to do all of them, or just your best one, whatever you feel is appropriate.
SPEAKER_02All right. Well, for me, uh, this is pretty easy. I'm just gonna talk about the one because it was so unique, it was so different, it was so crisp and refreshing while still heavy. I doing a poor job of describing how wonderful the wolf molasses with Amberanawood staves was for me. That was just in kind of a class of its own. Easily my favorite, highest-rated beer on your podcast in my two episodes now. Thank you again. Please invite me back. This is very fun, very welcoming. And I I mean, this is a very fun foray into Imperial milk styles for me. I have a new appreciation for the category, and that uh Amberana one was really good. So thank you for sharing uh the Barrow Society beers with me.
SPEAKER_04Yeah, for me, I think my favorite is the same as year three eight, because it was the one that we all nominated for beer of the year. It was be the wolf rye whiskey with the cherry. Two for two on nominations being a cherry flavor. Apparently, I got a theme. But no, it that was smooth, a nice mellow, sweet cherry flavor to it. I can't believe I've ever said this about beer. I actually said about two of them today. I I liked it, and the second one would have been the little treat. That would have been the blueberry, and that was smooth. Honestly, it was a a little sweet treat, but still mellow on the sweet side. And let me see, what did I have right after that? Um oh the molasses. That was that was good. It was smooth, not as not as good as the cherry rye whiskey, but that was that was that was good as well. All right, that's good. Yeah, I agree. I think three beers really stood out to me, and they may not all be the right score. I mean, as far as but the the the rye whiskey chair with cherry was amazing. I mean, I just really, really good beer. I did really like the molasses and ambirana. That one was unique enough flavor to me that it really piqued my interest. And and really, honestly, like you were saying, the the blueberry, the sweet treat blueberry was really good. But I think those those three were really something I wasn't expecting, you know. And I I think that you know, three sheep shows once again that they they know what they're doing when it comes to the barrel aging and some unique flavors and things like that. So I I can't wait till now. I guess the one bad part, Jim, is a lot of what we got left are the big bottles. So yeah, so yeah, it's gonna be uh we need friends, we need friends, yeah. Well, yeah, because yeah, we can't drink 22-ounce bombers all at one shot, sitting like six of them. So but yeah, so I great category. Yeah, I mean I echo what everybody said. I'm glad we tried this. I mean, we have not done this many times to have a complete class of the same brewer of all barrel-aged beers, so that was that was good again. I think my favorite was the rye whiskey, that was very good. The cherry, but they did a phenomenal job with those cherries. I'm not sure what they did, but I hope they keep doing that. That is awesome. And I think my number two is the molasses. I just wish I would understand that Amberana would stave process a little more. I I I'm not familiar with how they grind up. Is it just cutting up? Is it grinding up? What stays are typically just a smaller stick, so to speak. Yeah, dumping it in to the you know, how they do that. Yep. So I wish I knew more of that, but I'm glad we tried. I mean, this is because we don't do this very often with this category, and I'm glad you could glad Kate and Matt were able to join us branching out. I think we actually may have converted two people. We'll see. Well, I'm just happy that Matt said that one of these was really good, right? So two of them, yes. Yeah, so I'm glad. So I guess the the point that I'd like to make is that you know you never know how a beer's gonna taste, and that's why it's so important to have the flavors on the outside. And I mean, trying these I mean was awesome. We were able to get flavors I don't think we imagined would come through. So that was that's a great thing, and I'm glad you guys are able to enjoy it with us. Well, and and part of what we've always said was important is that we just try to get people to try things that they're not used to. Yep. You know, to introduce them to new flavors, and yeah, yeah, like Jim with you know, sour IPAs and things like that. Yeah, but you know, so it's it's nice that you guys, you know, you guys are open-minded enough to sit down here and try these beers that yeah, you know that Jim and I like them, but to be to experience these kind of flavors, you know what I mean? Because there's a lot of our friends that won't. I mean, they're like no-fee cigarettes, and that's it. They they absolutely will not even try them, you know. And it's it's like there's flavor, you know, and that's what we're going for. Right. And I think being able to sit down and like read the flavors and then try to pick them out helps out too. It's not just somebody pouring a glass and you're trying to like blind taste test what that flavor is. Yeah. So a lot of these came through, which is really good. Yes.
SPEAKER_02If if you guys had told me, however many weeks ago, that I was going to rate a beer from this podcast higher than your IPA podcast, I would have told you no way, no way. So I said a good thing? That's a very good thing. I appreciate the opportunity to try these beers that are not the ones I would typically have ordered for myself in any other scenario and learn to really appreciate them because yeah, that that Amberana, I'm my interest is piqued, Jim. You do you do your research and come up with some good questions for Mike on the next one, and I'll tune in and laugh.
SPEAKER_04I try. I mean, Mike, I don't think he's got many questions right. I've been talking to a lawyer, and he says that I may have some sort of hostile work environment thing going on. There you go. Yeah, here you go. But bullying. I think it's bullying easy, but I'm still right, so that's a good part when I talk to him. You did recommend again. So I got the right answer here. So if Mike didn't get it, exactly. That's what it is. But I do think, man, we need to come up with some questions to see how smart he is. I think we should. It'll be a good time. Yeah.
SPEAKER_02Give that episode a special title. Oh, we will.
SPEAKER_04You know, we can bully the bully. That's right. And we'll realize he's not as smart as he thinks he is. But I'll have the phone with me.
SPEAKER_03Oh no, we'll take your phone away. No.
SPEAKER_04Cheating. We never use the word cheating. Creative answering. No, that's too smart for you. No. Wow. Come on. All right. That's bending the rules. Yeah, that's it.
SPEAKER_02Well, I will say, as someone with novice beer understanding, I appreciate you guys letting me weigh in and seemingly to take my opinion with such great respect. I appreciate that. If anybody's wanting to come on this podcast and is nervous, I would say you shouldn't be because you guys are very kind to me. I appreciate it. I appreciate the delicious beers you shared. And I can't believe I sat through one entire recording before I realized this. Jim, thank you for your service.
SPEAKER_04No problem. Thank you for saying that. That's awesome. So that's that's a great way to end the episode, Mike. Sure. Yeah. I can't really rip on Jim no more. She totally just ruined it for us. Well, hey. What I'll say is thanks for the free beer. And I found one that I like. Found two. Two that you like.
SPEAKER_02Yeah, I found a couple that I like too. I mean, the cherry and the blueberry were definitely up there.
SPEAKER_04Yeah, there we go. We are we're starting to convert them, Jim. Yes, we are. All of a sudden he'll show up with regular bush instead of bush light one of these days. One of these days I'll show up with something guys. We should try this.
SPEAKER_02I have to turn the tables and try to find an IPA that's gonna that's gonna win Jim over like the uh well, good luck on that. The uh barrel-aged Imperials.
SPEAKER_04Yeah, awesome. Well, hey, thank you guys so much for once again agreeing to come down here to the dungeon, I guess, and try our beers for once. Jim, thanks for getting us hooked in with the Barrel Society, or else we wouldn't have been able to try most of these. Right. And we found two victims that were willing to join us. Yep, and they actually liked it. We're starting to convert a little bit, so that's great. So, ladies and gentlemen, if you know, by all means try some of these beers. Again, I we understand some of these are you know the high octane, things like that. You may not initially like it, but you grow to love them. Yes, and there's always flavor, and there's really good flavor out there. Support local, like we always say as well. Your money stays local, so that's huge in this day and age. So, anyway, ladies and gentlemen, thank you for listening. Like we always say, we hope your campfire is always warm and your beers are always cold. See ya. See ya later. Ciao. 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.com. 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.
