PODCAST · arts
Sauced on Beer Bourbon and BBQ
by Beer Bourbon BBQ
A St. Louis based Podcast covering subject matter pertaining to Beer Bourbon and BBQ! We are friends from college that have developed a fascination with these three topics. Join us as we explore the local and global options of Beer Bourbon and BBQ!
Episodes
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Episode 59: Traverse City Whiskey Co.
On this episode, we get sauced on Traverse City Whiskey. We sit down and try their original Traverse City Straight Bourbon Whiskey, the Cherry Infused Whiskey and last but certainly not least, the Traverse City Barrel Proof Bourbon Whiskey. If you're ever in Traverse City, Michigan you definitely...
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Episode 58: Grass vs. Grain
On this episode, we get sauced on Grass vs. Grain fed beef. Our friend, Brad, comes back and joins Kevin to talk about what make grass fed beef different from grain fed beef. Brad then cranks up the grill and we taste the difference between the two meats. #staysauced Intro and Outro Music by…
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Episode 57: Copper Cannon
We're back!! It's been a while since we've put out an episode but we're hoping to come back strong! This week we get sauced on Copper Cannon Distillery. We sit down and try two of their hand-crafted rums. This in the first rum we've ever reviewed and hopefully won't be the last! staysauced Intro...
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Episode 56: Cedar Ridge Distillery
On this episode, we get sauced on Cedar Ridge Distillery, Iowa's #1 distillery. We sit down and look at the 5 different whiskies that come in their American Whiskey Explorer Pack. After tasting each bottle and giving our thoughts, we finally rank what we feel is the #1 whiskey from Iowa.…
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Episode 55: 314 Day
On this episode, We get sauced on the 314. Roger and Kevin sit down to talk about our favorite things from the 314 (aka. St. Louis). We look at our favorite chips, breweries, BBQ joints and local desserts. After this episode you'll probably want to come visit the 314 to get some amazing food and...
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Episode 54: No More IPAs... Ever!
On this episode, we get sauced on Boatswain beer for Trader Joes. We try two IPAs, a "chocolate" stout and ale. These four beers really break the bank at a whopping $4. In the end, we just decide that we're never going to drink cheap beer or any IPAs ever again on our podcast. Find out why......
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630 on Still630: X-31
On this episode, we get sauced on Still630 X-31. Each month we will be spending about 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-31, a wheat whiskey with a mash bill of 84% wheat, 9% corn and…
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Episode 53: Whiskey, Can I see your ID?
On this episode, we get sauced on three complete different aged whiskies. We start the show by trying a whiskey so young that we can see clear through it. After suffering through the tasting, we switch over to a rare release whiskey from our friends at Still630, and then our local bourbon group's...
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630 on Still630: Battle of the Malts (X-30)
On this episode, we get sauced on Still630 X-30. Each month we will be spending about 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-30, an American Single Malt Whiskey aged in a used Still 630...
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630 on Still630: X-29
On this episode, we get sauced on Still630 X-29. Each month we will be spending about 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-29, an American Single Malt Whiskey aged in a used Still 630…
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Episode 52: 10 Year Old Whiskey
On this episode, we get sauced on 10 year old whiskeys. We sit down to a blind line up of Eagle Rare, Russells Reserve, and Henry McKenna and rank them best to worst (...or is it worst to best, Alex?). At the end of this episode, we kill off one of Kevin's favorite 10 year old whiskey. staysauced...
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630 on Still630: X-28
On this episode, we get sauced on Still630 X-28. Each month we will be spending 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-28, an American Single Malt Whiskey aged in a Still 630 Rum barrel....
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Episode 51: Redwood Empire
On this episode, we get sauced on Redwood Empire Whiskey. We sit down with Andrew Spaugh, @indomitablebeard, and Andrea Bolt, @drinkbourbon_wearlipstick, to sample Pipe Dream Bourbon and Emerald Giant Rye whiskey. Not only does Redwood Empire make a delicious product, they also help out the...
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630 on Still630: X-27
On this episode, we get sauced on Still630 X-27. Each month we will be spending 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-27, a bourbon aged for 17.5 months. The mashbill is made up of 80%…
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Episode 50: Sides, Sides, Sides
On this episode, we get sauced on Yuengling beer and smoked sides. Since we live in the STL and Yuengling only available on the east coast, we had to smuggle the Traditional Lager and the Black & Tan into our studio. Along with drinking great beer, we sit down and discuss some of our favorite…
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630 on Still630: X-26
On this episode, we get sauced on Still630 X-26. Each month we will be spending 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-26, a bourbon aged for 27.5 months. The mashbill is made up of 70%…
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Episode XLIX: Black Bear Cider Co.
On this episode, we get sauced on Black Bear Cider Co. We sit down with founder John S. Logan as he shares the the process of creating cider and his family's history with growing apples. Find out what goes into picking different varieties of apples to craft a delicious cider and why Black Bear's...
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630 on Still630: X-25
On this episode, we get sauced on Still630 X-25. Each month we will be spending 630 seconds looking at a new special experimental whiskey from Still630 and giving our thoughts and opinions on each one. This month, we look at X-25, a bourbon aged for 17.5 months. The mashbill is made up of 70%…
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Episode XLVIII: Whiskey King Vol. 4
On this episode, we get sauced on another round of blind tastings to see who will be crowned the new King of Whiskey. Each of us brought a 100 proof whiskey and we ranked them head to head to find the true whiskey king winner. This episode is filled with laughter and whiskey from the very…
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Episode XLVII: Ribs In Memphis In May
On this episode, we get sauced on Super Smokers ribs. We sit down with Jeff Fitter and his daughter CJ to discuss their recent trip to Memphis in May's International BBQ Festival. They tell us about scoring, their cook and how well they did in the competition. After a great first year in the...
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Episode XLVI: Queso Lets Do This
On this episode we get sauced on BBQ Chicken Nachos and space beer... Okay not actually space beer but Schlafly Brewery's special lager release for the 50th anniversary of the moon landing. With summer just around the corner, Alex shares how to make some delicious nachos for your next party....
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Episode XLV: Are Single Barrels The Best Barrels?
On this episode, we get sauced on single barrel store picks. We sit down with our long time friend, Blake Johnson to hear about how the Lansing Area Whiskey Society goes about their barrel picks. Blake also explains how each distillery has their own unique presentation for their barrel picks.…
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Episode XLIV: Whiskey King Vol. 3
On this episode, we get sauced on another round of blind tastings to see who will be crowned the new King of Whiskey. Each of us brought a Heaven Hill whiskey and we ranked them head to head to find the true whiskey king winner. This episode is filled with laughter and whiskey from the very...
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Episode XLIII: Back to BBQ Basics with Big Jim
On this episode, we get sauced on some BBQ knowledge from our friend, Big Jim Creighton. As the weather is warming up, we decide to sit down with Big Jim, one of our BBQ gurus, and talk about BBQ technique. Along with sharing his knowledge, Jim opens up his liquor cabinet and humidor for a…
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Episode XLII: Getting Sauced on Q&A
On this episode, we get sauced on your questions. Alex and Kevin sit down to answer some listener questions. We had some great questions in this episode and would love to do this again, so please send in any questions you may have for us. Kevin also gives Alex a blind flight of Woodford Reserve,...
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Episode XLI: These Pretzels Are Making Me Thirsty
On this episode, we get sauced on beer cheese and homemade pretzels. Alex created three different types of beer cheese made with three different beers and then made Kevin guess what beer was used. Makes sure you check out Alex's instagram page so you can find the recipe and try making these...
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Episode XL: My Bourbon Journey
On this episode, we get sauced on a conversation with our friend Scott Page, creator of the review page My Bourbon Journey. Scott shares his process for creating one of his reviews and what he looks for in whiskey. Scott discusses craft whiskey, his favorite bourbons are and how to do your own...
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XXXIX: World Champion Super Smokers
On this episode, we get sauced on the world famous Super Smokers. We sit down with head pit master and owner Jeff Fitter and discuss what makes his BBQ award winning. Jeff shares with us the history of Super Smokers and how Super Smokers is the birthplace of St. Louis BBQ. Along with a great...
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Episode XXVIII: Whiskey King Vol. 2
On this episode, we get sauced on another round of blind tastings to see who will be crowned the new King of Whiskey. Each of us brought a whiskey and we ranked them head to head to find the true whiskey king winner. This episode is filled with laughter and whiskey from the very beginning and…
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Episode XXXVII: Rockwood Charcoal
On this episode, we get sauced on Rockwood Charcoal. We sit down with Rockwood Charcoal founder, Jonathan Heslop, @rockwoodcharcoal, to learn everything there is to know about charcoal. Jonathan fills us in on the difference between lump charcoal and briquets, how charcoal is made, and what makes...
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Episode XXXVI: 2018 Beer, Bourbon, and BBQ Odyssey
On this episode, we get sauced on 2018. We each picked our Top Five Beer, Bourbon and BBQ favorites. Along with reminiscing about 2018 we talk about our of goals for 2019! 2018 was a fantastic year. We met so many amazing people and went to so many incredible events this year so we can't wait to...
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Episode XXXV: There's No Place Like Home...Brew
On this episode, we get sauced on home brewing with Jason Matti. Jason shares his story of beginning to homebrew and how that has now lead him to join a team that is starting Gezellig Brewery in Newton, Iowa. Along with breaking down the brewing process, so that even Kevin can understand it…
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Episode XXXIV: "This is not 'Nam. There are Rules."
On this episode, we get sauced on barrel aged beers...again. We dive into three barrel aged beers sent to us by our friend, Blake @whiskeyblake.sparty. We sit down and talk about what makes each of these barrel aged beers unique and then rate them to see which ones we have enjoyed the most. This...
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Episode XXXIII: From Brat"worst" to Brat"best"
On this episode, we get sauced on smoked bratwurst. Alex is finally back and Scotch Guy joins us to talk (and make a few childish jokes). We discuss how easy it is to take a simple brat and bring it to the next level. Alex also shares a few new recipes he has been working on: homemade pita, which...
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Episode XXXII: Oh Give Me A Home, Where The Buffalo Roam
On this episode, we get sauced on a whole heard of Buffalo Trace with Andrew Spaugh, @indomitablebeard, and Andrea Bolt, @drinkbourbon_wearlipstick, from Still 630. Andrew is an avid collector of different Buffalo Trace store picks (over 20 different variations) and we decided it was time to find...
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Episode XXXI: The Tall Tale of Big Jim
On this episode, we get sauced on an education of how to make incredible BBQ. We sit down with Pitmaster/ BBQ mercenary Jim Creighton, of Creighton_BBQ. Jim takes some time to explain to us how he got his start in BBQing and where he learned everything he knows about creating delicious BBQ for...
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Episode XXX: The Whiskey King
On this episode, we get sauced on some blind tastings with a few good friends. Each of us brought a whiskey and we ranked them head to head to find the true whiskey king. This episode is filled with laughter and whiskey from the very beginning and ends with a surprise that none of us saw coming....
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Episode XXIX: The Restillery
On this episode, we get sauced on lamp... Davin Shaw loves lamp and shared his passion for crafting fine bourbon and whiskey lamps. We learn about Davin's company, The Restillery, and what it takes to make a one of a kind lamp for a old whiskey bottle. #staysauced Intro and Outro Music by: Night...
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Episode XXVIII: Why Did The Chicken Cross The Road?
On this episode, we get sauced on the science behind using different woods to smoke different meats. To help us understand this topic a little better, we have new guest Chef Roger Jackson join us. Along with understanding how to create the best smoke, we put what we've learned to the test as we...
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Episode XXVII: The Hangover
On this episode, listen to us talk about what happens when you get too sauced. Does fast food really help cure a hangover or make it worse? We look at the science behind what causes a hangover and what your body needs in order to have a fast recovery. Then, we decide to put it to the test by…
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Episode XXVI: Hopskeller
On this episode, we get sauced on Hopskeller Brewery, in Waterloo, Ill. as we sit down with head brewer, Matt Schweizer. We discuss where Matt got his passion for brewing and how visits to both England and the west coast have inspired his brewing style. What was once a small craft brewing hobby...
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Episode XXV: Freaky Ryeday
On this episode, we get sauced on our first blind tasting. We decided to bring in some extra help tasting some delicious rye whiskey, so we've invited back our friend, Nate @allaboutbourbon, from Texas. Along with our blind tasting, Nate tells us about his recent trip on the Kentucky Bourbon…
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Episode XXIV: Going Back To Kansas City
On this episode, we get sauced on beer from Boulevard Brewery in Kansas City, Missouri. We look at how this brewery has gone from a small home brewery to a brand known throughout the world. We try five different beers brewed by Boulevard and take a look at what foods they pair well with. We've...
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Episode XXIII: You've Got Mail
On this episode, we get sauced on some on the nicest samples we've ever received, from our friend Mike @bourbonfella . Alex's dreams come true and he finally gets to try Eagle Rare 17. We also sample a bourbon that was distilled before we were born and one from our high school years. Overall, we...
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Episode XXII: It's 630 Somewhere
On this episode, we get sauced with our first live guests! We take a field trip to Still 630 in downtown St. Louis to chat with David Weglarz, @still630, and Andrew Spaugh, @indomitablebreard, about all the amazing things happing in their distillery and the Library Bar. David shares with us how…
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Episode XXI: Barrels of Fun
On this episode, listen to us get sauced on barrel aged beers. We look at what makes a barrel aged beer and how they are aged. We also try three different types and finishes from two Missouri breweries and Founders Brewery in Michigan. Scotch Guy joins me as a fill in co-host and shares his…
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Episode XX: The Rubdown
On this episode, listen to us get sauced on BBQ rubs! We take a look back in time and discover where the concept of spiced and flavored meats started appearing in history. Then, listen to us argue about the proper way to refer to sauces and wet rubs and a few guidelines to help you decide what to...
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Episode XIX: Mail Call
On this episode, listen to us get sauced on a bourbon sample care package along, with a beer and BBQ pairing! Ian, @neat_bib, treats us to a few excellent whiskey samples with high enough proofs to knock you on your butt. While it's a hard job, we powered through to sample more. We discuss a few...
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Episode XVIII: 28 Candles
On this episode, listen to us get sauced on a flight of Kevin's birthday bourbons! Our lovely wives join us this week to celebrate Kevin turning 28 and to impress us with their own bourbon knowledge. Listen to the laughs as we drink our way through a wide range of proofs and styles. It will make...
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Episode XVII: The Bad News Beers
On this episode, listen to us get sauced (or rather, not sauced at all) on a few beers from the discount shelf as we try (and fail) to do our first "official" beer tasting. We take you through a "who's who" of different kinds of beer glasses, why they are better with different styles of beer, and...
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ABOUT THIS SHOW
A St. Louis based Podcast covering subject matter pertaining to Beer Bourbon and BBQ! We are friends from college that have developed a fascination with these three topics. Join us as we explore the local and global options of Beer Bourbon and BBQ!
HOSTED BY
Beer Bourbon BBQ
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Frequently Asked Questions
How many episodes does Sauced on Beer Bourbon and BBQ have?
Sauced on Beer Bourbon and BBQ currently has 66 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Sauced on Beer Bourbon and BBQ about?
A St. Louis based Podcast covering subject matter pertaining to Beer Bourbon and BBQ! We are friends from college that have developed a fascination with these three topics. Join us as we explore the local and global options of Beer Bourbon and BBQ!
How often does Sauced on Beer Bourbon and BBQ release new episodes?
Sauced on Beer Bourbon and BBQ has 66 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Sauced on Beer Bourbon and BBQ?
You can listen to Sauced on Beer Bourbon and BBQ on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Sauced on Beer Bourbon and BBQ?
Sauced on Beer Bourbon and BBQ is created and hosted by Beer Bourbon BBQ.
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