Another Reason to Drink

Send us Fan MailA double hazy IPA with an 80s-pink can shouldn’t be this smooth, but Grimm Artisanal Ales’ Lambo Door (Brooklyn, New York) has us drinking fast and talking even faster. We get into real craft beer tasting notes, why an 8% ABV can still feel dangerously easy, and the truth about paying close to $18 for a four-pack. Then we take a detour through the everyday stuff that somehow always turns into a bigger rant, including gas prices that jump overnight and the feeling that none of it makes sense. Food shows up like it always does, because beer pairing is a lifestyle. We break down a killer gumbo dinner and talk about what changes when you cook it camping-style in a Dutch oven over an open fire. After that, we share a Blackstone griddle idea that’s basically built for parties: candied peaches caramelized with butter, brown sugar, and hot honey, layered onto a bruschetta-style bite with pesto, fresh mozzarella, cured ham, jalapeño, and basil from the garden. Sweet, salty, spicy, and ready for your next backyard hang. After the break, we crack Toppling Goliath Brewing Company Caramel Apple Fandango, a fruited sour that drinks like a caramel apple dessert. We debate the finish, rate it honestly, and talk fall beer season strategy, including when to start the pumpkin beers and whether Oktoberfest brews deserve more love. Somewhere in the middle we also play would you rather, attempt “beer math,” and close out with golf plans and NFL preseason hype. Subscribe, share this with your drinking buddy, and leave a review with your pick: hazy IPA or caramel apple sour?Support the showwww.anotherreasontodrink.com

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Send us Fan MailA fruit sour just earned a straight-up 10, and we were not shy about it. We crack open Cheeky Kiki from Prairie Artisan Ales and get hit with pineapple first, then lime, orange, and a coconut rum vibe that drinks more like a beach cocktail than a face-puckering sour. We talk can art, sweetness vs tartness, and why this sour ale works when so many “fruit sours” go overboard.Then we take a hard left into real life: posting beer content online without getting flagged, why Instagram feels easier than Facebook, and the little behind-the-scenes stuff that comes with running a beer podcast. From there, the conversation turns into food, and we share a legit Blackstone griddle pizza hack: pre-cook your toppings, crisp the dough, flip it, build it fast, and use a lid to melt the cheese. If you are into Blackstone recipes, griddle cooking, and easy weeknight wins, you will want to steal this one.After the break, we test DuClaw Sweet Baby Banana, a porter built on the Sweet Baby Jesus base with chocolate, peanut butter, and banana. We wanted dessert beer magic, but what we got is bitterness and a banana note that feels faint and a little chemical, so we rate it accordingly. We also toss in a round of “What Would You Choose” and end with our weekly “another reason to drink,” including work stress and why we still love showing up for this studio time.Subscribe for more craft beer reviews, share the episode with your drinking buddy, and leave us a review if you like the honest takes. What beer surprised you the most this year?Support the showwww.anotherreasontodrink.com

Send us Fan MailZero sugar, low carbs, organic ingredients, and “filtered six times” sounds like a win, but the real question is simple: do these hard seltzers taste good when you crack one after a long, brutal day? We put Michelob Ultra Organic Seltzers to the test and give honest, flavor-first ratings across Cucumber Lime, Grapefruit Melon, Watermelon Strawberry, and Spicy Pineapple. Some hit with a refreshing first sip, others fade into flavored water, and one scent sends the whole room into a full-body nope.Between pours, we talk about the kind of week that drives you to the cooler: punishing heat at work, smoke drifting down from Canada wildfires, and that campfire smell that follows you everywhere. Then we rewind to a bachelor party camping trip with canoeing, island nights, surprise storms, tarp engineering, and the hilarious “we just walked in with nine people” energy that takes over any bar.After the break, we get into “Ricky’s Bad Choices,” a confession-style question game that escalates into stories about jail bailouts, messy decisions, and a couple of road-accident moments that turn unexpectedly serious. We wrap with final rankings, what we would actually buy again, and our standing rule for any drinking night.If you like real drink reviews, unfiltered storytelling, and a few hard-earned life lessons, hit subscribe, share this with a friend, and leave a review so more people can find the show.Support the showwww.anotherreasontodrink.com

Send us Fan MailA glowing white rock on a river island sounds peaceful until you remember the packing list: canoes, kayaks, eight people, and a truly irresponsible amount of beer. We’re on the eve of our White Rock camping trip, so we talk through the hype, the logistics, and why getting off the grid with friends is still one of the best ways to slow your brain down for a minute.Then we get into the craft beer reviews. First up is Ribbon Rock, a “peach summer ale” that looks like it should be an easy win, but the taste takes a turn into bitterness and a weird, almost sour edge that leaves us asking, where’s the peach? After the break, we crack a German-style Munich dunkel from Coastal (North Charleston, South Carolina), and it’s the kind of dark lager that surprises you: smooth, light, and coffee-forward without feeling heavy, all at 4.5% ABV.Between sips, we swap Fourth of July weekend stories, power outages, a near-basement flood saved by a generator, golf struggles, and the “beer gauge” theory of why your shots start drifting when you’ve had too much. We also toss in a chaotic round of Ricky’s Bad Choices for anyone who likes their beer podcast with a side of adult humor.If you’re into beer tasting notes, honest ratings, camping trip talk, and real-life stories that feel like your own friend group, hit play. Subscribe, share the episode with a buddy, and leave us a review so more people can find the show.Support the showwww.anotherreasontodrink.com

Send us Fan MailFour cans, one golf-course scale, and a heat wave that makes every sip count. We’re cracking open the TK Mulligans Caddie Pack and giving each ready-to-drink vodka cocktail the only test that matters: does it taste good cold, does it stay drinkable halfway through, and would we actually bring it to the course? We start with The Crush, an orange-forward canned cocktail that hits like a laid-back brunch drink, then move into the Transfusion, where the grape flavor feels instantly familiar but the finish sparks a real argument about aftertaste and “Jesus juice” vibes.From there, the night turns into the kind of hang you can’t script. We break down a brisket dinner that’s all about building a pan sauce with onions, garlic, red wine, and broth, plus ideas for taking it into fall with a Dutch oven, mashed potatoes, or a shepherd’s pie-style bake. We also talk summer heat and work, what it’s like when the heat index is miserable, and why cooling down and electrolytes matter more than people admit.In the back half, we taste the Wedge sparkling lemonade and the Dogwood lemonade, compare carbonation versus a flatter finish, and lock in final ratings for the full pack. Then we pull out “Ricky’s bad questions,” which leads to a string of stories that are equal parts ridiculous and brutally honest. Subscribe for more, share this with a friend who always brings the cooler, and leave a review with your pick: which canned cocktail belongs on the first tee?Support the showwww.anotherreasontodrink.com

Send us Fan MailA 95 calorie IPA that tastes like a legit tropical beer feels like a glitch in the system, so we had to put it to the test. We’re coming in with stories from Columbus, Ohio, including a stay at BrewDog’s DogHouse hotel where the brewery, restaurant, and bar all live under one roof. We talk room size, the dog-friendly setup, how quiet it is at night, and why it’s a sneaky-good stop if you’re passing through and want a full craft beer experience without a bunch of extra driving.Then we crack BrewDog Wingman, a tropical session IPA that lands at 95 calories and around 4% ABV, and it still brings real flavor. We get into what “session IPA” should mean, why some IPAs go too piney, and how fruit-forward notes can turn an IPA skeptic into a fan. We also keep it practical: what it might cost for a pack, where you’re likely to find it, and whether a lighter beer can actually become a daily drinker without feeling like you’re settling.The back half shifts into weekend life: a planned 12-mile hike that gets cut short by thunderstorms and downed trees, a quick pivot to a local hole-in-the-wall, a Father’s Day golf round, and a Blackstone griddle dinner that deserves a repeat. We follow it up with a North High Stick Amber review and finish with our rowdy, no-filter question game before we wrap with our ratings and one last reminder not to drink and drive. If you laughed, learned, or found a new beer to hunt down, subscribe, share the show with a friend, and leave us a review so more craft beer fans can find us.Support the showwww.anotherreasontodrink.com

Send us Fan MailPickle beer sounds like a prank until you find one that’s actually dialed in and then you start planning your next six-pack like it’s a serious life decision. We kick things off with a smooth bourbon moment featuring Cream of Kentucky, the kind of single barrel pour that feels special, disappears fast, and absolutely needs to be kept away from the “helpful” friend who can’t resist topping off everyone’s glass. If you’re into bourbon tasting, craft spirits, or just want real talk on whether a bottle is worth the money, we’ve got you.From there, we get into the star of the night: Pabst Blue Ribbon Pickle Beer. We break down why it works, why it’s not overwhelmingly briny, and the simple hack that takes it to another level: pour it in a glass and add a little hot sauce to build a spicy pickle profile that’s basically Bloody Mary energy without the heavy tomato thickness. If you’ve been searching for the best pickle beer, or you’ve got a soft spot for weird beers that somehow become your favorite, this part is for you.Then we rewind to our weekend trip for golf, camping, and a Warren, PA brewery stop at Bent Run Brewing. Expect mountain cart panic, the elevated 94-foot shot that looks impossible, big views over the Allegheny River, and the kind of camp meals that beat restaurant food when you do it right. We wrap with a Cutwater Spicy Mango Margarita review, honest ratings, and Ricky’s question segment that always goes off the rails. Subscribe, share the show with your drinking buddy, and leave a review then tell us: pickle beer, yes or no?Support the showwww.anotherreasontodrink.com

Send us Fan MailKey lime pie as a hard cider sounds like a gimmick until you taste it. We crack open Windridge Imperial Key Lime Pie (8.3% ABV) and get smacked with bright lime, dessert sweetness, and a tangy edge that honestly drinks closer to a sour beer than most ciders. We talk real tasting notes, how the “semi-sweet” label lands, and why high-ABV craft cider can be way more dangerous than it looks when it’s this crushable. Then the hang turns into story time: Ricky recaps a 38-mile canoe camping trip where the wind can push you backward if you stop paddling, plus all the little details that make an outdoor weekend feel earned. From steaks and sausages to a one-pan chicken, bacon, cheddar pasta that’s actually worth making at home, we keep it practical, opinionated, and very on brand for a drinks podcast that loves food as much as it loves the pour. In the second half, we switch to Windridge Imperial Baked Apple and chase that apple pie and cinnamon profile that screams campfire season. We even dig into where the cidery is in Pennsylvania and what else we’d try from their variety pack, before jumping into “Ricky’s Bad Choices,” a rapid-fire card game that takes the conversation off the rails in the best way. If you’re into craft hard cider, dessert ciders, cider tasting, and unfiltered friend banter, hit play, then subscribe, share with a friend, and leave a review so more people can find us.Support the showwww.anotherreasontodrink.com

Send us Fan MailA Buddha-shaped beer bottle, a hazy double IPA that hides 9% like it’s nothing, and a rapid-fire question game that goes completely off the rails. That’s the energy tonight as we’re back on the mics after a corrupted file and a couple weeks of real-life chaos, with a promise to keep the drinks cold and the stories honest. We start with Lucky Buddha Pale Lager and get into what actually matters to regular drinkers: aroma, that slight “green bottle” vibe, price, and whether it earns a spot as a daily drinker. From there we catch up on the last two weeks, including yard work, pollen misery, and a live music night seeing Box Elder plus a surprisingly great pierogi pizza that turns into a whole conversation about regional comfort food. Cookout season shows up hard with ideas you can steal: deviled eggs topped with mini hot dogs, smoked street corn dip with a spice surprise, and Texas Twinkies built with jalapeños, cream cheese, Chihuahua cheese, chorizo, and thin bacon on the smoker. Then we talk smash burgers and why small technique changes, like onions smashed into the patty or an onion paste grilled on top, can completely change the bite. After the break, we pour Jackie O’s Ritual Destruction (hazy double IPA) and compare it to other fruity hazy favorites, argue about when pumpkin beers will hit shelves, and close with our “Answer These Nuts” segment plus plans for an Allegheny River camping float and upcoming birthdays. Subscribe, share the show with your drinking buddy, and leave us a review. Which beer would you try first, Lucky Buddha or Ritual Destruction?Support the showwww.anotherreasontodrink.com

Send us Fan MailSalt and lime in a lager sounds like a guaranteed summer win, but the truth is in the first sip. We’re kicking back with Breckenridge Summer Cerveza and getting specific about what we taste: the lime pop, the salty finish, and that argument every beer fan has sooner or later about “skunky” notes and why some people notice them more than others. If you’re hunting for a Cinco de Mayo beer, a Mexican lager alternative, or just a new warm-weather craft beer, our rating and the back-and-forth might save you a wasted six-pack.Then the conversation takes the hard left turns that make this show what it is: camping season is here, we’re cooking over an open fire, and we learn the painful lesson that a roux does not care about your plans when you can’t control the heat. We also get into a cold, snowy state park cleanup, the strange stuff people leave behind, and how a “non-plan” can turn into the best day when Kentucky Derby betting, hot dogs, and random friends show up at the right time.After the break, we open a real surprise: Pinkus, an organic German beer with a smooth, easy-drinking profile that makes the price tag feel almost reasonable. From there it’s time for “Ricky Answer This,” where the questions get wild and the honesty gets louder. If you like craft beer reviews, drinking stories, and unfiltered comedy from two hosts who keep it real, you’ll feel right at home.Subscribe for more, share this with a friend who needs a new beer recommendation, and leave a review with your pick: salt and lime lager or German organic ale?Support the showwww.anotherreasontodrink.com

Send us Fan MailA jalapeno lime ale with zero heat should not work this well, but it does and we prove it sip by sip. We start with North High’s Halalime and break down why the jalapeno flavor reads fresh and crisp instead of spicy, how the lime builds as you drink, and what makes a “weird” craft beer ingredient feel intentional instead of forced. If you like craft beer reviews, tasting notes, and honest ratings, this one gets right to the point.Then we go down the rabbit hole of bottle hunting: a trip to World Wines, rows of bourbon that make you freeze up, and the wild sight of “wine of the sea” bottles that come back from ocean aging covered in barnacles. From there we jump to Kentucky bourbon country and talk Buffalo Trace, release day luck, Blanton’s pricing, and the reality of how fast a bottle can swing from reasonable to absurd depending on where you buy it. We also share a simple tradition we heard at a tasting that turns a great bourbon into something more meaningful: write the open date, have friends sign it over time, and let that bottle become a timeline.We close with food talk and a dessert pour that earns a perfect score: Decker Brewing Company’s Slang Du Jour Key Lime Pie, a smoothie style sour that legitimately smells and tastes like the real thing. Hit play, then subscribe, share the episode with your favorite drinking buddy, and leave us a review. What is the most surprising beer you have ever rated a 10?Support the showwww.anotherreasontodrink.com