The Northwoods Beer Guy Podcast

Only one house beer on tap at a brewery we drove out to visit, so what do we do? We order it anyway, grab a full guest flight, and turn the whole afternoon into a real-world Wisconsin craft beer tasting with honest scores and zero pretending. This week we are on location at Alchemy Brewing in Cashton, Wisconsin, where the space is beautiful, the food hits the spot, and the small-town surprises just keep coming.We start with Alchemy’s Orange Kiss, a wine-forward, orange-heavy drink that lands closer to sangria than beer, then we move into guest taps that cover a wide range of summer drinking. We taste Elm Creek Road Trippin’ Hazy Pale Ale and talk about why hazy styles often feel smoother and less bitter than classic IPAs. We also revisit a favorite warm-weather pick, Sand Creek Blackberry Hard Lemonade, including the real-life question of why some hard lemonades bring instant heartburn while others go down easy.From there, we test Cider Boys Peach County Cider for that peach candy hit, nerd out a bit about how cider is made, and talk about the ups and downs of the craft beer market and why supporting local breweries matters. The back half closes with two bigger swings: Lagunitas Little Sumpin Sumpin, a wheat-forward IPA that surprises us with how smooth it drinks, and a Delta Beer Lab barrel-aged barleywine that opens up with dried fruit notes and a slow-sip dessert vibe at 10% ABV.If you like brewery reviews, beer style breakdowns, and road-trip-ready recommendations around Wisconsin, hit play, then subscribe, share the show with a friend, and leave us a review so more beer lovers can find us.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

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.If you love craft beer reviews, barrel-aged stout tasting notes, and Wisconsin brewery deep dives, hit subscribe, share this with a beer friend, and leave a review so more listeners can find the show. What’s the best barrel-aged beer you’ve had lately?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Seven IPAs hit the table and we do not protect anyone’s feelings, especially our own. Mike brings the Northwoods Beer Guy scoring brain, Jim brings the skepticism, Matt brings the blunt honesty, and Kate joins us as a self-proclaimed IPA lover who actually did homework before showing up. The result is a fast-moving IPA tasting that’s equal parts flavor notes, friendly roasting, and real guidance for anyone who buys craft beer and wonders why the can never tastes like the label.We work through a lineup that includes Surly Mosh Pit Series Juicy IPA, Dogfish Head 60 Minute IPA, Third Space Central Time IPA, Sierra Nevada Peachy Little Thing, Surly Mosh Pit Hazy IPA, Surly Axe Man, and Central Waters Far Out Messenger double dry hopped double IPA. We talk citrus vs tropical fruit, piney bitterness, dryness on the finish, and how fruit-forward IPAs land when you just want your beer to taste like beer. Axe Man sparks the strongest reactions, and Far Out Messenger delivers the most satisfying balance for a few of us.Then we get nerdy in the best way: what IBUs actually measure, why IBUs do not equal perceived bitterness, and how labs chemically determine IBU using a solvent extraction and ultraviolet light. We even crack open hop basics, including the lupulin inside the hop cone that drives those essential oils and that classic IPA character.If you like IPA reviews, beer scoring, hop science, and honest craft beer talk, queue this up, share it with your favorite hophead, and subscribe so you don’t miss the next tasting. After you listen, drop us a rating and tell us which IPA style you want us to do next.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A salty lime lager that promises habanero heat. An orange ale that smells like fresh juice. A vanilla porter that stays smooth instead of burnt. Then we crank up the ABV with an imperial stout, a pastry stout that drinks like hot chocolate, and a barrel-aged Belgian quad that somehow tastes like figs without punching you in the face with booze. That’s the kind of spread we love, and it’s exactly what we pour at Callahan Lake Resort as we prep for a Fourth of July beer tasting.We’re joined by Kirk and Cal, and we keep it simple: open the cans, describe what we actually taste, and score everything from 0.0 to 5.0 in tenths. Along the way, we talk about why salt can take over a beer, why some fruit beers go creamy while others stay crisp, and what makes dark beer approachable even if you’re not an imperial stout person. If you’re searching for craft beer reviews, summer beer recommendations, blood orange ale, vanilla porter, imperial stout, pastry stout, or barrel-aged Belgian quad, you’ll get a clear read on what’s worth tracking down.We also get into what we want from high-ABV beers: flavor without syrupy sweetness, barrel character without harsh burn, and ingredients you can actually pick out like cinnamon, vanilla, figs, and molasses. We wrap with favorite picks, a reminder to support your local brewery, and the Northwoods motto we stand by. Subscribe for more tastings, share this with your beer buddy, and leave a review if you like honest ratings. Which of these styles are you reaching for this summer?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

An IPA episode that starts with skepticism and ends with us genuinely impressed. We line up six different India pale ales and do a true side-by-side IPA tasting, the kind that exposes what labels and marketing blur: some IPAs are hop-forward and dry, some are mellow to the point of confusing, and some modern fruited hazy IPAs barely resemble the old-school “bitter grapefruit and pine” stereotype at all.We crack into Dale’s Easy IPA, then move through bigger names like Stone Brewing and New Belgium’s Voodoo Ranger series, comparing aroma, bitterness, dryness, and that all-important drinkability. Along the way we drop IPA trivia that clears up common myths, including where IPAs actually originated and why they were built for long trips. We also talk beer glassware, including the idea of an IPA-specific glass designed to hold aroma and preserve head, and why drinking IPAs cold still matters.The real plot twist hits when the fruited and tropical IPAs show up. Voodoo Ranger Fruit Force and Voodoo Ranger Tropical bring loud fruit aroma, surprising sweetness, and the dangerous kind of smoothness that hides a 9.5% ABV punch. If you’ve been searching for “best fruited IPA,” “tropical IPA review,” or a craft beer podcast that tells you what’s worth buying, this one gives you clear rankings, honest scores, and who each beer is for.Subscribe for more tastings, share this with the IPA skeptic in your life, and leave a review with the next beer style you want us to put on the table.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

You don’t need a 9% hazy IPA or a syrupy stout to have a great craft beer night. We grab a lineup of lighter, session-friendly beers and put them through the simplest test that matters: do they taste good, and would we actually drink more than one? With Jim and Julie in the studio on short notice, we pivot from a planned on-location recording and turn it into a fast, fun flight of approachable craft beer.We start with Summit Light Lager at 3.8% ABV and talk about why “lawnmower beers” exist in the first place: hot days, lake days, garages, campfires, and coolers where you want crisp, clean, and easy. From there we dig into the fundamentals behind ales vs lagers, how yeast and fermentation temperature shape flavor, and why the numbers on the can (like IBUs) don’t always match what your tongue tells you. We also crack open Central Waters CW Dunkel, Ouisconsing Red Ale, and 3 Sheeps Rebel Kent, comparing malt character, sweetness, dryness, and that tricky “floral” note that’s hard to name but easy to notice.Beer history fans get a bonus round too: the most popular beverages on Earth, the invention of the beer can in 1933, medieval city requirements that included a brewery, Viking berserkers, and even how pyramid builders were paid in beer. Then we hit a surprise standout with Insight Brewing’s Banshee Cutter, a smooth coffee golden ale that avoids the bitter coffee-grounds problem, and wrap with Sand Creek Bugler Brown, which supports elk reintroduction in Wisconsin.Hit play, taste along with us, and tell us what your favorite low-ABV craft beer style is. If you enjoy the show, subscribe, share it with a friend, and leave a review so more beer lovers can find us.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

7.5% turns into 13.8% faster than you think when we line up Scotch ale and barleywine on the same table. We’re back in the studio with Jim and special backup drinker Toby, because this tasting is stacked with higher ABV bottles and cans, plus a few surprises we did not see coming.We start in Scotch ale territory with 3 Floyds Robert the Bruce, then take a sharp left with Samuel Smith Yorkshire Stingo, a pour that reads tart and oaky enough to spark a full debate about “Christmas pudding” notes and what the label promises versus what your palate actually gets. Central Waters brings us back to earth with a bourbon barrel Scotch ale that’s rich, smooth, and balanced, showing how barrel-aged beer can elevate malt-forward styles beyond stout.Then we jump into barleywine, including the notorious Sierra Nevada Bigfoot at 90 IBUs, where we dig into why bitterness can linger so differently and why IBUs aren’t as consistent as people assume. The night turns around with Northern Rivals, a Fair State Co-op and Central Waters collaboration that hits figs, caramel, and bourbon in a way that finally makes barleywine feel approachable. And yes, we crown a winner: 3 Floyds Pillar of Beasts, a bourbon barrel-aged salted caramel barleywine that drinks dangerously smooth and lands as an instant “beer of the year” contender for us.Subscribe for more craft beer reviews, share this with your drinking buddy who thinks barleywine is impossible to like, and leave a rating or review so more beer nerds can find the show. What’s your favorite Scotch ale or barleywine to hunt down next?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Seven drinks, two guests, and a quiet Northwoods backdrop that makes every pour feel like it’s happening around a campfire. We’re joined by my brother Brian (our resident “mad scientist” brewer) and Larry as we work through a mixed flight that’s intentionally all over the map, then rate each one on our 0 to 5 scale.We start with Surly Brewing Rocket Surgery Hazy Ale and get into what “hazy” even signals when the hop bite is almost nonexistent and the first note reads floral. From there we crack a wild fruited sour from 7 Hills Brewing Purple Rain and use it as a springboard for a bigger craft beer conversation: why so many modern sour ales taste sweeter than the jaw tightening sours people remember, how souring time changes the final beer, and whether the word “sour” has started to mean something different on today’s labels.The middle of the tasting brings B Nektar Zombie Killer hard cider (honey and cherry), then a big step up to Surly And The Devil Makes Three, a triple IPA that proves high ABV doesn’t automatically mean harsh bitterness. We also go full experiment with 608 Brewing Cold Lunch Kid, a peanut butter and grape jelly sour, and talk through the brewing mechanics behind peanut flavors, powders, and why oils matter. Near the end, Surly Damien Child of Darkness sparks one of our favorite tangents: a black ale made from the second runnings of Darkness, and what that says about creativity, process, and reuse in brewing.We close with Angry Minnow McStuckie’s Scotch Ale from Hayward, Wisconsin, compare favorites, and check in on what Brian has fermenting and what he’s planning next (including a dark cherry sour and a spruce tip IPA). If you like beer tasting notes, craft beer style debates, and practical brewing talk that doesn’t take itself too seriously, this one’s for you. Subscribe, share the show with a beer friend, and leave a review so more people can find the podcast.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A blueberry beer that tastes like raspberry. A lager brewed with jalapeno, habanero, and Carolina Reaper that somehow stays drinkable. And a homemade trophy that literally has a breathalyzer attached to it. Mike flies solo to recap our Memorial Day beer tasting up in the Northwoods, where seven of us put our palates to the test with a stricter blind beer taste test designed to keep the voting fair and the surprises intact.We break down the full format: three seasonal tastings (Memorial Day, Fourth of July, Labor Day), three categories per event, and a points system that rewards consistent picks across rounds. This year’s lineup runs through “something from the garden,” “something you would find at a bake sale,” and wildcard, plus the behind-the-bar changes we made so nobody knows what’s coming until the category is complete. If you like craft beer, home tasting ideas, and honest notes on what flavors actually show up in the glass, this is a play-by-play you can steal for your own beer night.Along the way, we hit highlights like Untitled Art’s Fruit Cup Cocktail, 3 Sheeps Pumpkin Veneration, Goose Island Bourbon County Brickyard Stout, KBS variants, Surly Barrel-Aged Darkness, and Prairie Artisan Ales Bomb, plus the weird reality that the same beer can present totally differently from one pour to the next. We also talk pacing with snack breaks, how category rules get stretched, and what we’ll tweak before the next showdown.Subscribe for more craft beer reviews and tasting recaps, share this with your beer crew, and leave a rating or review so more listeners can find the show. What category should we force everyone to shop for next?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Cloudy skies, a long weekend, and a fridge full of “not our usual styles” sets the stage for a Memorial Day ready craft beer tasting that goes from crisp to chaotic. We’re chasing lighter, easy-drinking summer beer that still tastes like something, not just cold fizz, and we put each can to the test with honest ratings and plenty of debate about what we’d actually stock for a day on the deck, the boat, or by the campfire.We start strong with Firestone Walker 805 Blonde Ale, the kind of smooth, clean blonde ale we’d hand to almost anyone, then compare it to Lift Bridge Farm Day Golden Ale and its sharper finish. Along the way we get curious about American Craft Beer Week, learn it began in 2006, and talk about why a simple craft beer tasting with friends is one of the best ways to celebrate independent breweries. Then the flavors swing hard: a nitro Meyer lemon blonde ale that tastes like lemon for days, a honey-forward kolsch that surprises us, and a cranberry orange wheat that somehow hides the wheat character while still delivering fruit.Not every experiment lands. One “sunny” light ale comes off strangely blended, and our bonus non-alcoholic kolsch literally explodes when opened, giving us a real-time lesson in why NA beer is its own category. We wrap with our top picks, what we’d buy again, and how we’re planning our own Memorial Day beer tasting competition.Subscribe for more craft beer reviews, share this with a friend who needs a better cooler lineup, and leave a rating or review so more beer lovers can find the show. What’s your perfect hot-weather beer style?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

One convenience store stop turned into a full-on summer drink showdown. I’m Mike, and Suzy is back at the mic with me as we crack open four brand-new Carbliss malt beverages in the big 19.2 oz cans and find out whether “zero sugar” can still taste bold, bright, and actually refreshing.We dig into what’s changed for Carbliss, a Wisconsin-based favorite known for zero carb, zero sugar, zero calorie vodka cocktails. These new RTDs are malt beverages instead, with a small bump in carbs and calories, and we talk honestly about what that means for flavor, sweetness, carbonation, and that dreaded “too fizzy, too sweet” burnout. You’ll hear our tasting notes and scores for Cherry Limeade, Kiwi Strawberry, Black Cherry, and Arctic Blue Raspberry, including why black cherry hits a nostalgic soda note and why blue raspberry smells like a snow cone.Then we take a Northwoods detour: updates from our camper community and Callahan Lake Resort, plans for our Memorial Day beer tasting competition, and how a blind tasting format might finally keep everyone honest. We also get into morel mushrooms, including how to clean them, what makes them valuable, and why you should be careful about false morels. One important heads-up for gluten-sensitive listeners: since these are malt beverages, gluten may be a factor compared to some vodka-based canned cocktails.If you like canned cocktails, low sugar summer drinks, and real talk about what’s worth buying for the lake, tailgate, or backyard barbecue, hit play. Subscribe, share the show with a friend, and leave a review so more people can find us.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Six stouts. Zero barrels. One big question: can a stout still hit hard on flavor when you take bourbon, rum, and oak out of the equation? Mike and Jim line up a full flight of non barrel aged stouts, starting with a nitro Scottish stout that delivers the creamy cascade and classic mouthfeel, then moving through a run of oatmeal stouts that are silky and smooth but keep leaving us asking, “Where’s the chocolate and coffee you promised?” Between sips, we go deep on stout history and beer trivia. We talk about how stouts began as porters, why porter got its name from London’s working porters, and why the word “stout” originally meant strong, not dark. We even get into the surprisingly modern story of nitrogen in beer and why nitro changes the experience so much, from foam texture to perceived sweetness and roast. Then the flight takes a turn: an American stout brings hop character and a drier finish, and we share one of the strangest stout facts we’ve heard, the old practice of prescribing stout after donating blood due to its supposed iron content. Finally, we end with the standout of the day: Untitled Art’s Dubai Chocolate Bar stout, inspired by the viral dessert, packed with cacao and pistachio aroma and the kind of rich stout flavor we’ve been chasing all episode. If you love craft beer reviews, stout tasting notes, and real talk about what makes a beer worth buying again, hit play, then subscribe, share the show with a beer friend, and leave us a review. What’s your favorite non barrel aged stout right now?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

They took a festival that ran for decades under one name and hit reset. We head to La Crosse's newly branded Beverages and Bites Fest (formerly Between the Bluffs Beer, Wine and Cheese Fest) with our usual mission: get into VIP early, talk to the brewers, and hunt for the beers that actually deliver big flavor instead of big promises.The day starts with real-world festival problems you only understand once you’re there: a loud tent “hum” that kills on-site recording plans, bigger tasting glasses that can sneak up on you fast, and the constant pressure to choose between “something new” and “something safe.” We share what we noticed about the event’s setup, the crowd, and why VIP time matters if you care about tasting notes and brewery conversations more than just standing in lines.Then we get into the pours. From 608 Brewing’s barrel-aged barleywine to the curveball of Elysian Night Owl Pumpkin Ale, we talk aroma, finish, and what makes a beer actually drinkable. We also call out the misses, including a sour so tart it overwhelmed everything else and a “rum barrel” imperial stout that didn’t taste like rum at all. The highlights include Third Space Mystic Knot and a surprise win from Avery Maharaja, before we crown our Best Of Fest: Untitled Art’s Mexican style pot de creme double pastry stout made with a stacked ingredient list and serious dessert-stout payoff.Subscribe for more craft beer reviews, barrel-aged stout talk, and festival recaps, then share this with a friend and leave a review. What beer would you have chased first at this festival?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Six Russian Imperial stouts. Double-digit ABV across the board. And one simple question: can a huge, dark beer still feel balanced instead of boozy, bitter, or flat? We put that to the test with a Minneapolis-heavy lineup, including multiple Surly Darkness variants and a final curveball stout that looked so much like a Surly box we accidentally grabbed it.We start with the Surly Darkness “base model” and use it to talk through what makes a Russian Imperial Stout taste like a Russian Imperial Stout: deep roast, hop bitterness, warming alcohol, and that lingering dryness that can either hook you or chase you off. Then the fun begins. Blueberry Crumble aged in rum barrels brings a real blueberry aroma that actually follows through on the sip. Raspberry Chocolate Torte in rye whiskey barrels sparks a balance debate around sweetness, cacao, and how fruit can overpower everything else. Lumberjack Breakfast stacks maple, coffee, cinnamon, and vanilla into a surprisingly drinkable pour that has us rethinking what “breakfast stout” should taste like.The top pour of the night is the Surly Darkness special edition matured in Elijah Craig 12-year bourbon barrels, and the named barrel makes a difference. We dig into bourbon character, why barrel details matter, and how three different palates can pull three different “first flavors” from the same glass. To close it out, we review Lost Moon from Pryes Brewing and talk about packaging, marketing, and why some barrel-aged stouts land loud while others feel muted. Subscribe, share the episode with your stout-loving friend, and leave a review, then tell us which Darkness variant you’d hunt down first.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Imported beer has a certain promise baked into it: old recipes, proud traditions, maybe a flavor you can’t get at home. Then we grabbed a build-your-own six-pack from the imported shelf and learned a humbling lesson. With Jim riding shotgun and our guest Matt helping us decode labels and brewery blurbs, we taste beers from Ukraine, Iceland, Germany, Thailand, and England, and we keep asking the same question: is this “subtle and classic,” or is it just… missing something?Along the way, we get nerdy in the best way. We talk about Asia holding roughly 30% of the global beer market, what rice does to beer (lighter body, less malt complexity, a crisper and drier finish), and why Japan created a separate low-malt classification called happoshu. We also dig into Citra Cryo hops and why a beer labeled “lager” can drink surprisingly hop-forward, plus a refresher on the German purity law ingredients and what that tradition aims to protect.Tasting-wise, there’s a funky-start pale lager from Ukraine, an Icelandic “Arctic Lager” with hops that cling, a German Pilsner that doesn’t meet our expectations, a Thai lager that’s weirdly impressive for tasting like almost nothing, and an organic English lager that sneaks into the top tier by simply being pleasant. We wrap by ranking our favorites and admitting we might put imported beers on the shelf for a while, unless you point us to the ones that actually bring the flavor.If you like honest beer reviews, lager tasting notes, and quick beer trivia you can use at the bar, hit subscribe, share this with a beer friend, and leave a review. What imported beer should we try next?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Most lagers promise the same thing: crisp, clean, crushable. So we decided to test that promise the only way that matters, by lining up six different craft lagers in one sitting and tasting them side by side. We build our own six-pack haul from Total Wine and More and go can to can, calling out what we can actually smell and taste, and admitting when the flavor is so subtle it turns into a guessing game.The lineup runs from Drecker’s Super Mega Lager and a certified gluten-free lager from Holidaily to a style we honestly did not expect to like as much as we did: Modist’s Supra Black, a premium Japanese-style black lager with rice, black malt, and Sorachi Ace hops. When the color gets darker, the conversation gets easier, because the flavor finally shows up. We also dig into what’s happening in beer trends for 2025: overall beer sales sliding, craft and seltzer softening, and non-alcoholic beer exploding upward, including the top-selling NA brands like Heineken 0.0 and Athletic’s Run Wild IPA.We wrap with HeadFlyer’s two lagers that taste surprisingly close, then finish strong with Schell’s Bock Dark Lager, a smooth, bready, malt-forward dark lager that reminds us why certain lager styles stand out. If you’re searching for craft lager reviews, gluten-free beer options, Japanese black lager notes, or a real-world take on non-alcoholic beer market growth, this one is a fun listen with practical takeaways for your next six-pack.Subscribe for more style-by-style tastings, share this with your favorite lager drinker, and leave a review if you like these comparison episodes. What lager should we hunt down next for a side-by-side test?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Six pilsners should be predictable, right? We thought we were about to drink six cans of the same crisp lager and politely nod our way through it. Instead, we got a full spread of flavors, finishes, and surprises that made us rethink what a craft pilsner can be, especially when you’re looking for lower ABV beer that still has personality.We bring home a craft-only lineup from Total Wine and taste through it one by one, including Inbound Brewing’s Laser Loon Pilsner, Sierra Nevada Premium Pils in that tiny 8.4 oz “proper pilsner can,” Millstream’s Oom Pah Pah German Pilsner from Amana, Iowa, Oliphant Brewing’s no-frills Wisconsin pilsner, Modest Brewing’s Last Of The Best Strata Czech Style Pilsner with double dry hopping, and Venn Brewing’s Pills with its bold Czech-inspired promise. Along the way we score each beer, talk clarity and aroma, and keep coming back to one theme: subtle does not mean boring when the malt and noble hops are in balance.We also dig into pilsner history and the different pilsner styles, then wrestle with the question that always pops up once hops enter the chat: what really separates a hoppy pilsner from an IPA? If you think craft beer equals hazy IPA or high-test stout, this tasting is a clean, cold reminder that lagers can still be interesting. If you enjoy the show, subscribe, share it with a fellow pilsner drinker, and leave a review so more people can find us.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A berry label can mean anything from “tastes like fruit” to “tastes like carbonated regret” and we put that to the test with a full lineup of hard seltzers and canned cocktails. Cal is back with me to taste and score six berry-driven drinks, starting light and bubbly and ending with a creamy curveball that clocks in at 13% ABV. If you’ve ever stood in front of a variety pack wondering what’s actually worth your money, we do the guessing for you and tell you exactly what we taste. We get into Vizzy Black Cherry Lime and why “hint of” can be both honest and disappointing, then jump to White Claw Clawtails Blackberry Mojito and the big challenge of getting mint to taste fresh in a can. Nutral’s vodka seltzer lemonades bring tartness and that lemonade bite, while Fresca’s Mixed Berry Citrus lands as the sweeter surprise that feels made for a hot day. We also talk drinkability, heartburn risk, and why carbonation level can make or break a can even when the flavor is decent. Between pours, Cal shares some of the best Missouri stories, including watching the Lake of the Ozarks Shootout from a packed line of boats, the Freedom One Racing video that looks fake until you realize it’s real, plus concert nights near the Ozarks and a Kansas City weekend with comedy and casino reality checks. We wrap with what we’d recommend to different palates, how to approach high-ABV canned cocktails like Cutwater’s Strawberry White Russian, and which drinks are “try once” versus “buy again.” If you like honest reviews of hard seltzer, berry canned cocktails, and ready-to-drink alcohol, hit subscribe, share this with a friend who always brings the weird variety pack, and leave a review with the next drink you want us to score.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Pineapple in a can can be either the perfect summer shortcut or a one-sip regret, so we put it to a real-world test. Mike is battling a cold, Callie is back in the Northwoods after her Missouri chapter, and we line up six ready-to-drink canned cocktails to see which ones taste clean, which ones lean too acidic, and which ones disappear into that weird “fridge funk” zone.We start with Fresca Mixed Spirits, including the Signature Grapefruit Citrus vodka spritz and the Pineapple Citrus version, talking aroma, sweetness, aftertaste, and how quickly some flavors can lead to fatigue or heartburn. Then we hit a curveball with Shaken Pineapple Lime, a non-carbonated hard refresher that proves how much bubbles affect what you think you’re tasting. From there, Carbliss Pineapple shows why it keeps climbing in the RTD cocktail world: smoother finish, clear pineapple flavor, and the kind of drink that actually makes sense on a hot pontoon day.The back half gets even more fun with Simply Spiked Mango Pineapple and a Good Boy Vodka Cranberry Pineapple pour from John Daly’s line, plus a quick note on why the Good Boy mission to support veterans and service dogs is worth cheering for. Along the way we detour into March Madness brackets, a shoutout to Halle Poock and the Murray State Racers, and a few Wisconsin versus Missouri observations that somehow fit perfectly with a pineapple-themed drink flight.Subscribe for more Northwoods tastings, share this with a friend who always shows up with a new variety pack, and leave a review telling us your top canned cocktail pick and your biggest flavor letdown.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Eight heavy hitters. One long table. We lined up barrel-aged stouts from Central Waters, Epic, Founders, Surly, Dragon’s Milk, Destihl, Goose Island, and 3 Sheeps, then chased down the truth about single barrel vs blends, French oak finishes, and why some 12–15% beers drink smooth while others feel like syrup. With two returning guests, we put experienced palates next to a self-declared “Bush Light guy” to pressure test hype, labels, and expectations.We start strong with Central Waters’ Single Barrel imperial stout—velvety and shockingly drinkable for 11.8%—and revisit Epic’s Big Bad Baptist Double Barrel, smooth after years in bottle but lighter on coffee than promised. Founders KBS Caramel divides the room: caramel-forward and dessert-like for some, faintly tangy for others who wanted more roast. Surly Darkness brings Elijah Craig barrels and French oak complexity, yet shows how wood can add both sweetness up front and a drying finish. Dragon’s Milk Double Barrel Coconut is polished and easy at 12.5%, though we wished for bigger coconut. Destihl’s Dosvidanya earns nods for depth and balance. Then the small-format 2025 Bourbon County Original sparks a real debate—legendary barrel list on paper, but a sweeter, heavier profile in the glass that masks distinct bourbon signatures. 3 Sheeps Dark Matter closes the main card at 15.4% with warmth, minimal burn, and a sweetness some love and others resist.The curveballs steal a scene: Lexington’s Bourbon Barrel Tart Cherry Wheat drinks clean, cherry-kissed, and summer-ready—so much so our “non-craft” guest nominates it for beer of the year. New Holland’s Dragon’s Milk Coffee Chocolate ends with a clear point: if you want coffee, you’ll get coffee, nose to finish.You’ll hear straight talk on balance vs bigness, how to read “single barrel,” why French oak changes the finish, and when adjuncts actually show up. If you love barrel-aged stouts, bourbon barrel programs, and side-by-side tasting drama, this is your flight.Enjoyed the showdown? Follow, rate, and share the podcast with a friend who loves big stouts—or send us your own barrel-aged picks for a future face-off.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A suitcase of pint cans, a head full of Oshkosh history, and a guest who knows his bourbon—this tasting tour of Fifth Ward Brewing turned into a masterclass in balance and variety. We invited our friend John to the studio after his trip to Oshkosh, and he delivered a lineup that stretched from clean blondes and approachable pales to a silky oatmeal stout, a coconut-kissed porter, a rye-forward outlier, and a big, bourbon-leaning barleywine that closed the show with swagger.We start with accessible crowd-pleasers—the 1869 Blonde Ale and Hopscotch Midwest Pale Ale—before stepping into deeper character with Nordheim Red Ale, a malty nod to Oshkosh’s German roots. From there, the experiments get bolder. OJ Hive Mind offers honey and orange zest with a restrained hand, while Sweet Heat Junior fuses pineapple and jalapeño for a sweet-then-tingle finish that actually works. The oatmeal stout proves dark beer can be smooth and beginner-friendly, and Coconut Foolin lands the rare coconut balance that so many porters miss: present, toasty, and not cloying.Then we pour Buffalo Mike Rides Again, a rye beer honoring the Society of Oshkosh Brewers, with a distinct grain character that keeps the palate curious. Finally, Chocolate Willy arrives: a single-barrel-aged American barleywine conditioned on cacao nibs, silky and bourbon-forward with cocoa and fudge riding beneath. It’s the kind of beer that reminds you why patience and oak matter.Along the way, we trade Wisconsin beer trivia, talk Prohibition pivots, and sketch the taproom vibe John found at Fifth Ward—ample variety, clear flavors, and a menu that gives everyone a lane. If you’re near Oshkosh, this stop belongs on your beer map. Listen, pick your favorites, and tell us what you’d order first.Enjoyed the tasting? Follow, share with a beer-loving friend, and leave a quick review so more listeners can discover great Midwestern beer.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A sun‑soaked taproom in Nassau, a flight that stretches from bright shandy to bold porter, and a brewer with a story that won’t quit. We drop anchor at Rip Tyd Brewing to taste through a lineup crafted by Christine, the co‑founder who turned a brutal March 2020 launch into a resilience playbook. What starts as a simple vacation detour becomes a masterclass in process, patience, and the kind of balance that keeps glasses emptying and conversations going.We open with the Mermaid Shandy, a crisp blend of blonde ale and locally made pineapple soda that proves “refreshing” doesn’t have to mean “sweet.” The blonde follows with a late, tidy hop finish that elevates a style many write off as plain. Then comes the lemongrass blonde—fever grass bulbs blistered and tinctured before dosing—an herbal lift that shows how thoughtful technique can add character without shouting. Christine’s “naked” German pilsner reveals the heart of her craft: few grains, a month of cold conditioning, nowhere to hide and nothing to fear. That clean base becomes a canvas for the watermelon pilsner, built with twelve gallons of fresh juice, offering aroma and nuance rather than syrup and stickiness.We head into malt and hop contrasts with an English pale ale that finishes like a conversation—returns, lingers, and leaves you nodding—before meeting an IPA tempered by Citra and Cascade. It’s sessionable, aromatic, and refreshingly unabrasive, a gateway for IPA skeptics. The closer is the star: a porter layered with chocolate and coffee that avoids harsh roast and stays beautifully drinkable at 7.7% ABV. Between sips, Christine shares how the brewery shut its doors before opening day, fought through months of uncertainty, and found new partners from their own barstools. It’s grit, community, and craft in one continuous pour.Join us for tasting notes, style talk, and scores you can compare to your own. If you love clean lagers, balanced IPAs, and dark beers that deliver depth without heaviness, you’ll find a new favorite here. Tap play, subscribe for more field tastings and brewer stories, and leave a review with your pick: shandy, pilsner, EPA, IPA, or porter?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A can that drinks like a cellar whale, a pastry porter that reads like a dessert menu, and a vanilla-forward barleywine that raises a simple question: at what point does “more” become “too much”? We pulled up five heavy hitters, welcomed two fresh palates to keep us honest, and let the barrels do the talking. From the peppery edge of a rye-aged Belgian quad to the silk and warmth of 18-year Elijah Craig influence, the spread made one theme impossible to ignore—balance beats bombast.We kick off with 3 Sheeps Veneration, thin in body yet aromatic, where figs and molasses lead and cinnamon whispers. Then The Wolf stalks in, proving that a 12-ounce can can absolutely carry bottle-worthy gravitas. It’s rich, integrated, and smooth at altitude, earning multiple beer-of-the-year nods on the spot. Forager’s Space Goggles and Otter Z arrive with ambitious labels—almonds, cacao, astronaut ice cream, and a world tour of vanilla—but the table wrestles with sweetness, chalky finishes, and whether marketing outpaces flavor focus. A late pivot to Central Waters Vanilla Bean Stout offers a cleaner, thinner profile that newcomers find approachable, even as the bourbon burn peeks through.Along the way we challenge myths (no, not all sours pucker and not all stouts taste like coffee and ash), talk distribution realities for small breweries, and map where the market may head: fewer breweries, stronger programs, and more barrel-aged experimentation beyond the usual stouts. The biggest insight comes from our newbies—they call out when a beer lingers in the wrong ways, reminding us that clarity and structure win over sugar load every time. If you’re stocking up, look for trusted barrel programs and labels that promise precision, not just volume.Enjoy the ride? Follow the show, share this episode with a beer friend, and drop your pick for top pour—we nominated The Wolf. What’s yours?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A pirate theme, a cooler of local cans, and a fresh palate in the room—this tasting sails straight into what makes craft beer fun. We crack open seven Skeleton Crew Brew beers from Onalaska, Wisconsin and put them through our no-nonsense scoring: a classic blonde, three fruit-forward cream ales (blueberry, peach, coconut), a salted caramel porter, a malt-friendly amber, and a honey nut brown that surprised us with balance and warmth. Jay, new to the craft scene, joins us to offer a beginner’s take while we weigh the flavors, finishes, and whether these are truly “lawnmower beers” or something you’d order twice.What stood out most? Accuracy. Each can tastes like its name—blueberry without sour bite, peach with a smooth finish, coconut that lands without sunscreen, and a porter where caramel finally shows up. We talk about why that matters for trust, how subtle styles can still shine, and where these ABV-friendly beers fit in a real-life rotation. Between pours, we dig into 2025 craft beer trends and data: closures edging openings but signaling stabilization, non-alcoholic options gaining ground, the end of the THC loophole, and a return to balanced, “beer-flavored beer” that favors clarity over shock value.If you’ve ever stared at a crowded cooler wondering what won’t let you down, this session is your map. We share straight scores, quick notes you can use at the taproom, and a few hot takes on niches, hybrids, and what keeps us coming back. Have a Skeleton Crew favorite we missed or a local gem we should try next? Subscribe, share with a beer-loving friend, and drop your must-taste pick in a review—we’ll put it on the list.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Ever crack a winter beer that promises cinnamon, nutmeg, orange peel, and coffee… then wonder where the flavor went? We lined up eight seasonal cans—four Lift Bridge Fireside Flannel variants and four from the Sam Adams Winter Break pack—to separate festive marketing from what actually hits your palate. We dig into aroma, mouthfeel, finish, and label accuracy, and we’re honest about which ones deliver comfort by the fire and which ones fade before the swallow.We start with Lift Bridge’s flannel concept, using the base Brown Ale as a control before tasting Coffee, S’mores, and Peanut Butter. Expect quick notes on roast and marshmallow that vanish too fast, a surprising peanut butter aroma with longer carry, and a shared dryness in the finish that keeps these variants more approachable than exciting. That makes them easy for new craft drinkers, but light for fans chasing bold winter flavors.Then we switch to Sam Adams. Winter Lager drinks smooth and clean yet hides its ginger and clementine peel; Winter White Ale finally gets the holiday vibe right with real cinnamon and nutmeg presence and a bright, low‑IBU profile. Old Fezziwig, a spiced brown ale promising toffee and caramel, lands softer than the label suggests, while Cold Brew Coffee Stout hints at espresso warmth without the punch some stout fans expect. Throughout, we thread in quick beer history—from Anchor’s Christmas Ale to medieval monks and wassail—to show how seasonal traditions shaped today’s expectations.If you want a party‑friendly, reliable pick, Winter White Ale is our top recommendation; crowd‑pleasers who value smooth finishes may still like Winter Lager. Curious about brown‑ale variants? Peanut Butter Flannel is the most expressive in the Lift Bridge pack, with S’mores as a fun, fleeting sip. Press play for straight talk, a few laughs, and clear winners for your winter fridge. If you enjoy the show, follow, share with a beer‑loving friend, and drop your favorite seasonal in the comments—what should we review next?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A quick detour turned into a full-on craft beer adventure at Crossroads Brewery in O’Fallon, Missouri. We teamed up with Spencer from Maybe An Interview  to taste through two flights that covered the spectrum: an easygoing American Pale Ale, a smooth Midwest IPA, a restrained smoked porter, and a surprisingly balanced ESB that proves “bitter” is a misleading name. Then we stepped into the deep end with an oatmeal stout and a trio of barrel-aged Belgians—two quads and a strong dark ale—that showed how dark fruit, candi sugar, and barrel character evolve as the beer warms.What stood out most was how approachable everything felt. The Midwest IPA delivered hop aroma without the bite. The smoked porter gave us malt depth with a gentle wisp of smoke instead of a campfire blast. One barrel-aged quad popped with cherry-like notes, while another leaned into a richer, bourbon-tinged profile. We talked serving temps, why 50 to 54 degrees can unlock hidden layers, and how to build a simple, repeatable rating scale so your tasting notes stay useful.The finale arrived off-menu: caramel macchiato and hazelnut praline stouts at 12.1% that were silky, balanced, and dangerously drinkable. For a guest raised on light lagers, it was a revelation—proof that dark beer doesn’t have to be heavy, and high ABV doesn’t have to taste hot. If you’ve ever judged a beer by its color or a style by its name, this tasting will change your mind. Come for the curiosity, stay for the flavor journey, and leave with a shortlist of styles to try next.If you enjoyed the ride, follow the show, share this episode with a friend who “doesn’t like dark beer,” and leave a quick review—your support helps more people find great beer.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A quick beer run turned into a full-on discovery. On our way to grab Barrel Society releases at 3 Sheeps, we swung into Fond du Lac Beer Company and found a revived 1800s-era space, a friendly crew, a legit kitchen, and nine house beers begging for a proper tasting. So we did what any self-respecting beer nerds would do: ordered the full flight and took notes.We start with a smooth, approachable New England IPA showcasing Sabro, then move into Project Amber 1.5, a clean, malt-forward American amber with gentle toast and a balanced finish. For Kolsch Sake keeps things crisp and classic, while Basic Witch pushes a grown-up pumpkin profile that leans spice over sugar. Hop heads will appreciate Mo Citra Pale Ale for its mosaic-citra combo and Midwest-soft finish. The Lighthouse Blonde is a faithful warm-weather pint, and the Raspberry Lighthouse version adds real fruit tartness and a touch of creaminess that tastes like fresh berries, not candy. Hodge Podge, a 3.4% mild, proves session beers can carry flavor, and the Pure Vanilla Porter closes with vanilla, dark chocolate, and a subtle baker’s chocolate edge that keeps it from turning syrupy.Beyond the glasses, we dig into the building’s story—from historic brewery roots to modern renovation—and why the taproom feels welcoming and ready for long afternoons, especially when those big doors roll open in summer. The food deserves a shout: artisan sandwiches, wraps, and fries that make you forget the usual “bar food” cliches. If you’re mapping a Wisconsin beer route, this stop belongs on it.Like what you hear? Follow the show, share this episode with a friend who loves a good flight, and leave a quick review to help more beer fans find us.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Twelve pours, one taproom, and more surprises than we expected. We posted up at Fat Hill Brewing in Mason City and worked through a full lineup that stretches from honey kolsch and American wheat to a Belgian golden strong and multiple barrel-aged experiments. Along the way, we found out which styles shine with nuance, which beers could use more punch, and how a peach brandy barrel can turn a familiar base into something quietly special.We kick off with approachable crowd-pleasers—clean, easy, and perfect for macro converts—before the robust porter resets the bar with roast, cocoa, and a satisfying dark-chocolate edge. Hop heads get a double feature: a West Coast IPA that avoids the swampy “dank” trap and a hazy NEIPA that lands juicy and low in bitterness, great for listeners who love fruit-forward hops without palate fatigue. If you’re chasing complexity, the Belgian golden strong steals the spotlight with expressive yeast character and a deceptively smooth 11.9% ABV.Then the barrels arrive. A Chardonnay barrel hibiscus saison brings a delicate mix of French oak, soft vanilla, and a subtle vinous finish—surprisingly sessionable at 6%. The Russian imperial stout and its bourbon-barrel variant lean smooth over aggressive, favoring cocoa and espresso notes rather than heat. The wildcard champion: a peach brandy double honey kolsch with toasted oak, restrained fruit, and just enough sweetness to feel plush without going candied.By the end, we name our must-try picks, map an ideal flight order for first-time visitors, and share a few local backstory nuggets that connect Fat Hill to the broader Mason City and Clear Lake beer scene. Like guided tastings, balanced beers, and honest scores? Pull up a stool with us. If you enjoyed this tasting tour, follow the show, share it with a beer-loving friend, and drop your top three Fat Hill pours in a review—we’ll shout out our favorites next time.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Five rare blends. Twenty-two finalists. One crown. We crack open a vertical of Firestone Walker Anniversary ales and use them as the perfect lens to examine what makes a barrel-aged beer truly special: thoughtful blending, patient aging, and clarity of intent. With winemakers shaping the components and ratios, each Firestone bottle tells a story—bourbon, brandy, and tequila barrels playing supporting roles while stouts, barleywines, and wheat wines harmonize into a single, seamless voice.We start by revisiting past champions and the standards they set, then dig into the 2025 field. Central Waters stands out for radical transparency—naming barrels and months—and shows how extra time in Heaven Hill can turn heat into harmony. Prairie brings pastry done right, where banana foster, marshmallow, and Mexican chocolate ride roast and oak instead of sugar. Boulevard surprises with an ice-distilled imperial brown that climbs to 18.2% ABV without going hot. Cross’s Feathered Drumline proves rye barrels can be bold and balanced. Through it all, we keep a close eye on how barrel provenance, blend composition, and aging windows shape mouthfeel, finish, and drinkability.Our Firestone tasting offers a masterclass. The 24th is plush cocoa and marshmallow; the 25th threads in a tasteful tequila shimmer; the 26th adds a wine-kissed dryness that lifts the profile; the 27th pivots with a Munich wine twist; and the 28th shows promise that time will likely unlock. When the dust settles, we name our top three for 2025 and tip an honorable mention to the pumpkin barrel-aged standout that refuses to be a novelty.If you love barrel-aged beer—or want to learn how to choose bottles with confidence—this one’s for you. Listen, compare your notes to ours, then tell us your winner. Subscribe, share with a friend who loves big beers, and drop a review so more beer nerds can find the show. Cheers to warm campfires and cold beers.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Ever cracked a can and thought, wait… is that Thanksgiving stuffing? We did—and it actually worked. We set out to spotlight one small brewery and ended up with nine distinct beers from Thesis Beer Project in Rochester that never once felt phoned in. From a pastry-leaning sour bursting with blood orange and marshmallow, to a clean, easygoing American light lager, we found flavor dialed in rather than cranked up to chaos.We dig into BOOM!, a grape-lemon fruited sour that pours purple and avoids the candy trap; a smooth Meantime Kölsch for session seekers; and Stuffed, the stovetop stuffing-inspired kölsch with thyme and sage that tastes exactly like the side dish without going gimmicky. Tuba Nanas Hefeweizen keeps the clove classic and the finish crisp, while Thesis Pieces—an impressive peanut butter blonde—lands real peanut character without the chalky powder. If you love peanut butter beers, this one deserves a spot on your list.For malt fans, Plot Armor brings an imperial red ale with a restrained smoky note and a whisper of rye that drinks clean at 8%. Hop heads get Uptown Overlord, a hazy double IPA with Citra, Simcoe, and Mosaic that’s soft, juicy, and surprisingly approachable for IPA skeptics. Along the way, we compare styles, talk flavor choices, and call out who should try what: lager lovers, sour doubters, and IPA newcomers included.If you’re planning a brewery run in Minnesota, put Thesis Beer Project on your map. Their throughline is simple and rare: intentional flavor across styles, from light and crisp to bold and hazy. Listen for the scores, the standouts, and the one beer that became a table-wide conversation starter. Enjoy the tasting, share it with a beer friend, and subscribe for our upcoming beer-of-the-year picks and more flavor-forward finds.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

The air hurt our faces, so we made the weather our beer fridge. From there, it turned into the perfect Northwoods night: eight carefully chosen beers, one runaway favorite, and a deep dive into a small, family-first resort that lives bigger than its map pin. We’re back at Callahan Lake Resort—14 miles east of Hayward—sharing what’s new: brighter cabins with space for real weeks, pull-in RV sites, a growing beach and swim area, a smarter dock layout for pontoon drop-ins, and a plan to restore the beloved floating “Loose Caboose.” Picture quiet mornings casting for musky and bass, afternoons drifting on Mud Lake, and evenings where neighbors feel like cousins.On the beer front, we start with Drecker’s fruit-forward sours—gluten-free, summer-friendly, and surprisingly restrained—before we swing into stout country. Jack Pine’s Deadfall variants split the room at first: the rum barrel leans dark-fruited but shy on rum; the peach brandy barrel wakes up gloriously as it warms, turning into a layered, cellar-temp treat. Then we open a four-bottle run from Broken Clock Brewing Cooperative that flat-out sings. Midnight Hour Bourbon Barrel is pure balance—caramel, vanilla, toffee—while the Rye Barrel adds peppered lift without the weight. Raspberry Bourbon gives fresh fruit that integrates instead of shouting. And the standout? Midnight Hour Mexican Chocolate: rye-barrel backbone, chocolate-vanilla-cinnamon grace, and guajillo and morita peppers that glow rather than burn. We called it a Beer of the Year contender on the spot.Between pours, we trace the trails you can ride right from the resort—ATV in summer, staked snowmobile routes in winter—and we shout out the local network of taverns, barbecue, fish fries, breakfasts, and festival weekends: Musky Fest, cranberry runs, Fall Fest, and the legendary American Birkebeiner. It’s a place where owners share parts and couches, send guests to each other’s dining rooms, and celebrate community wins. If you want a getaway where lake time is unhurried, the beer is thoughtfully chosen, and the welcome is real, this one’s for you.If this episode made you thirsty or sparked a trip idea, hit follow, share it with a friend, and drop us your favorite barrel-aging style in a review. And if you walk into the lodge and say you heard us here, the first beer’s on Brian.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A cold night. Six dark beers. Zero mercy for labels that overpromise. We open with a “Mexican hot chocolate” milk stout that whispers cinnamon but forgets the heat, then pivot to a peanut butter chocolate porter that finally smells like the real thing. From there, the lineup swings through a maple pecan brown that plays it safe, a silky peanut butter chocolate milk stout with dessert-like glide, and two heavyweights that split the room: Brooklyn’s Black Chocolate Stout with baker’s-chocolate bite, and a barrel-aged imperial that brings spirit warmth without the harsh burn.Along the way, we get candid about why some flavors vanish in the glass, what makes milk sugar such a winter workhorse, and how roast can tip from cozy to fatiguing. We unpack barrel-aging basics in plain English—what time in wood can do for sweetness and structure—and share quick pairing ideas that tame bitterness or elevate sweetness. When the peppers arrive in a 14.1% monster, we talk balance over bravado: gentle heat, cinnamon lift, and a finish that actually feels like Mexican hot chocolate done right. If you’ve ever wondered why some “maple” beers taste like plain brown ale, or why peanut butter is so hard to nail without going fake, this tasting cuts through the noise.Expect a few holiday detours—favorite Christmas movies, “easy” trivia that isn’t, and friendly scorekeeping—plus clear winners you can hunt down now. If you’re stocking a holiday table, reach for the silky peanut butter milk stout for dessert, the salted-caramel mocha stout for coffee-cake moments, and the spiced imperial for late-night fireside warmth. Subscribe to the show, share this episode with your beer crew, and drop your winter stout picks in the comments—we’ll add the best to our next lineup.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A snowy day calls for a mixed pack and a little mischief. We cracked open eight winter beers that promised cookies, spice, and holiday cheer—and found a spectrum from burnt-roast stouts to a bourbon-kissed gem that actually delivers the season in a glass. Along the way, we test what makes a “Christmas beer” work: aroma that hints at the flavors to come, balanced sweetness, and labels that tell the truth.We start with a “Christmas cookie” cream ale that forgets the cookie, then navigate a Rogue stout heavy on char. Three Floyds shows up with a hop-leaning porter in Krampus clothes, while Old Nation’s Frandor Claws finally hits the brief with cherry, vanilla, and cacao in harmony. A coffee bomb called Devil’s Invention pushes bold grounds without the grit, and Victory’s Very Merry Monkey proves that Belgian yeast and gingerbread spice can play well together when the sweetness stays in check.Our standout of the night is Great Lakes’ Barrel-Aged Christmas Ale at 10% ABV—smooth, gently bourboned, aromatic with holiday spice, and friendly to drinkers who usually shy away from barrels. A 12% Milwaukee stout closes the flight with an unexpected tart edge that intrigues more than it satisfies. Between pours, we trade Santa lore—Sinterklaas, NORAD tracking, and the myths behind the red suit—because nothing pairs with winter beer like a little holiday trivia.If you love seasonal beer, this tasting will help you shop smarter: seek clear spice on the nose, watch the IBUs on dark styles, and anchor your lineup with one approachable barrel-aged ale. Listen, share your top cold-weather pour, and subscribe so you don’t miss our next round of festive cans. Got a beer we should try? Send it our way and join the campfire conversation.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

The snow hit early, the grill smoke curled over the pines, and we crossed a big milestone: our 1,000th beer review. To celebrate, we poured an ambitious holiday lineup that proves December beer can be more than cinnamon and nutmeg. Think cookie-inspired lagers, pastry stouts that smell like hot cocoa, a pistachio nut brown that actually tastes like pistachio, a polarizing cranberry sour, a hop-leaning winter warmer, and two heavy hitters that close the night with buttery praline comfort and smooth bourbon-barrel depth.We start light with a Helles-style “cookie” lager that hints at spritz cookies without the sugar shock, then dive into Great Lakes’ Cookie Exchange series: Peanut Butter Blossom brings nostalgic aroma and dessert warmth, while Berry Jam Thumbprint goes big on raspberry jam. Along the way, we unpack why lactose anchors cookie beers and revisit the Viking roots of Christmas ale, from Yule traditions to King Hakon Ithr 1st's mandate to brew for the season.Mid-show, Stevens Point’s Snowpilot surprises us with a real pistachio aftertaste and crowd-friendly balance. Boulevard’s Nutcracker promises molasses but leans more pine and grapefruit from Chinook hops—great for IPA fans, less so for those chasing winter-warm spice. Prairie’s Seasick Crocodile smells like holiday punch but drinks tart; ideal if you want a bright, sour contrast on the table. Then Southern Tier’s Chestnut Praline lands like a fireside treat—buttery, caramel, and cozy, best as a single-glass indulgence. We finish with Founders’ Cranfather, an 11.1% bourbon barrel ale that’s shockingly smooth: bourbon on the nose, cranberry up front, orange peel on the finish, and cherry whispering at the edges.By the end, we’ve got picks for every palate and a practical game plan for your holiday cooler: start with a cookie lager, add a nut brown for depth, share a pastry stout after dinner, and pass around a gentle barrel-aged sipper to toast the night. Subscribe, share with a beer-loving friend, and tell us your favorite seasonal style—cookie, tart, hop, or barrel-aged? Your votes will shape our next holiday flight.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Seventeen taps, one table, and a promise to try them all. We dropped into Tumbled Rock Brewing in Baraboo with fresh palates and open notebooks, then worked our way from malty staples to modern haze and a final flight full of sours, spice, and a green-tinged saison. What we found was a brewery that prizes balance over bluster—clean fermentations, distinct styles, and a steady hand even when the ingredients get playful.We start with the comfort zone: an Irish red that nails caramel and toast without dragging, a brown ale with gentle roast, and a cream ale that surprises with subtle sweetness. From there we pivot to a Danish-inspired lager seasoned with chamomile, lemon, ginger, and coriander, showing restraint where spice often overwhelms. A coffee oatmeal stout leans approachable rather than intense, more café aroma than espresso shot. The mid-run curveballs include a Mexican lager hopped with Motueka that divides the panel, and a lighter-than-usual doppelbock that wins points for drinkability over density.Hop fans get a full tour: a double IPA boasting 88 IBUs yet drinking smoother than the number suggests, a hazy collaboration that actually earns the word “crushable,” and a strawberry–kiwi–hibiscus hazy where the color promises fireworks but the palate stays balanced. We also explore an English IPA that delivers dryness and subtle marmalade and a hoppy blonde that reads sweeter and citrusy rather than overtly bitter. The finale pushes boundaries—a pink lemonade wheat with patio energy, a tart strawberry sour that puckers instead of panders, a jalapeño tamarind mango sour that harmonizes heat and acidity, a dill pickle sour that needs more brine, and a French saison whose rustic yeast character meets eye-catching color.If you’re mapping a Wisconsin beer trip, Tumbled Rock is worth the stop: a tap list with range, a space where you can watch the brewhouse, and beers that stay distinct without getting noisy. Hit play to hear our candid ratings, favorite pours, and the moments that surprised us most, then tell us what you’d order first. Subscribe, share with a beer friend, and leave a quick review to help more listeners find the show.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

It’s 12:55 a.m., the first flurries are flying, and our quiet plan to record turned into fifty people at the bar, a late dinner, and a lineup of beers too good to skip. We share what it’s really like to buy a Northwoods resort, reopen a bar on the snowmobile trail, and build a place where community, good beer, and a warm fire meet.We dig into the changes we’ve made at Callahan Lake Resort: open on Mondays when others close, adding a DIY Bloody Mary bar, moving walls and TVs to make game days easy, and—most importantly—curating a rotating selection of craft beer you don’t usually find this far north. Getting beyond the same few regional taps is a grind when distributors limit what they’ll deliver outside major markets, so we talk through how we hunt for variety, why Facebook and trail apps send new guests our way, and how neighboring bar owners have become unexpected allies.Then the tasting flight: Wooden Ship Oktoberfest brings classic malt and bread-crust notes that feel like fall in a stein. Metronome’s Coal Porter surprises with silky creme brulee aroma and a balanced caramel-roast profile at just 4.8%—a perfect gateway dark beer, even better at cellar temps. Jack Pine’s Deadfall Russian Imperial Stout leans roasty and bitter at 9.4%, a clean, textbook take that drinks smoother than it sounds. LUPULIN’s Campfire Munchies rides in at 10% with marshmallow-first sweetness, stout bitterness mid-palate, and a graham-cracker finish—decadent, shareable, and nostalgic. We close with Scaldis Noël, a Belgian strong dark ale at 12% that’s shockingly smooth, pastry-leaning, lightly spiced, and endlessly sippable.If you love craft beer, small-bar stories, and the nuts and bolts of building a welcoming space in the Northwoods, you’ll feel right at home. Pull up a chair, learn why serving temperature matters, and hear how we’re preserving a decades-old legacy while planning a kiln-dried hardwood bar build for spring.Enjoy the conversation? Follow, share with a friend, and leave a quick review to help more beer lovers find the show. Got a beer we should try or a style we’ve overlooked? Email [email protected] and tell us what to pour next.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Five Bourbon County pours, one 20% curveball, and a table full of strong opinions. We line up the 2022 Goose Island Bourbon County variants—Original, Coffee, Biscotti, the 30th Anniversary Reserve with Knob Creek’s small-batch family, and the Two-Year Barleywine aged in Old Fitzgerald barrels—then bring out New Holland’s Dragon’s Milk D20 for a wild final act. Along the way, we talk about why some barrel-aged beers feel seamless while others come in hot, how char level and wood type shape flavor, and why great coffee stouts avoid that ashtray note.You’ll hear how the Original sets a high bar with a blend of Four Roses, Heaven Hill, Wild Turkey, and Buffalo Trace barrels. The Coffee variant shows what happens when clean Burundi beans meet a careful stout base—subtle sweetness, no grit. Biscotti divides the room with anise and almond that finish in bold licorice, a love-it-or-leave-it moment that makes pastry stout so fun to argue about. The 30th Reserve wins hearts with polish and balance across Knob Creek, Bookers, Basil Hayden, and Bakers barrels, earning a Beer of the Year nomination. Then the Old Fitzgerald barleywine brings velvety depth at 17% ABV, trading dryness for rich toffee and fig.We close with Dragon’s Milk D20, a 20% stout that’s surprisingly drinkable but sharper than the Goose Island lineup—a fascinating study in extreme ABV and barrel character. If you’re searching for Bourbon County reviews, coffee stout recommendations, or Old Fitzgerald barleywine insights, this tasting hits the sweet spot: practical notes, clear scores, and real talk about who should seek these bottles out.Subscribe, share with a beer friend, and tell us your pick for the winner. Got a barrel-aged gem we should try next? Drop us a note and we might feature it on a future show.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

A house band, wax-dipped bombers, and six barrel-aged beers later, we walked away surprised by what truly stood out—and what didn’t. We lined up a spectrum: a 5.1% blueberry pastry sour from 608 Brewing, a Russian imperial stout from Bad Weather, two heavy hitters from Barrel Theory (including a Blanton’s-aged collab), and a pair from Forager culminating in a five-thread English-style barleywine. Along the way we challenged labels against the glass, debated whether exotic adjuncts matter if you can’t taste them, and unpacked why some barrels sing while others barely whisper.The pastry sour proved sweeter than expected, with blueberry and vanilla riding over a very light barrel note. Calamity looked the part but felt restrained on flavor, sparking a discussion about IBUs, roast, and what age can take away. Barrel Theory’s Cursed Visions returned the depth we were craving—thick, chocolate-forward, and polished—while Eternal Frost showcased how 19-year Old Fitzgerald barrels can deliver silk without the burn. From there, Forager’s Nuts promised coconut, roasted nuts, and five origins of vanilla bean “caviar,” yet the adjuncts stayed in the background. Then Romp changed the narrative: a blend of five barleywines aged across Eagle Rare, Blanton’s, George Dickel, and Rock Filter barrels, layered with dried fruit, caramel, leathery oak, and holiday spice. It was cohesive, warming, and our top scorer by a clear margin.We also pulled back the curtain on process and context—how collabs could better explain who brings what, why Minnesota’s distribution laws separate Forager and Humble Forager, and how English-style barleywine can be a smoother entry point than its American counterpart. If you love barrel-aged beer, you’ll get tasting notes you can trust, respectful critique for rising programs, and a short list of bottles worth hunting down—starting with Romp.Enjoy the pour? Follow the show, share this episode with a fellow beer nerd, and drop a rating or review to help more listeners find us. Tell us your favorite barrel-aged release this season and what you want us to try next.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Ever balanced a flight so big it looks like a train car? We headed to Al Ringling Brewing in Baraboo, Wisconsin, home of circus lore and a taproom built with reclaimed bowling-lane wood, to sample all sixteen taps and rank them from easy sippers to bold experiments. Between the historic pipe organ and the clink of glassware, we dug into what makes each pour work: clean lagers, nuanced ales, and a few curveballs that sparked friendly debate.We start with approachable classics like Ringling Original, the malty-smooth Hannaford Red, and a pine-forward West Coast IPA that proves IBUs don’t always match perceived bitterness. Cocoa Caliente, an American porter with chocolate and a hint of cinnamon warmth, emerges as an early favorite. From there, we explore a crisp Czech pilsner, a banana-and-wheat hefeweizen, and an English porter that leans roasty and dry. The blonde ale adds a touch of tang, showing how small deviations can make a familiar style feel new.Curiosity ramps up with a juicy New England IPA, a chai tea–infused blonde that delivers real spice aroma without heaviness, and a tropical hazy loaded with passionfruit, orange, and guava. Then comes the wildcard stretch: a trio of hard seltzers where fruit punch steals the show, a salty-tart pineapple lime gose that divides the table, and Gherkin, a cucumber pilsner that’s surprisingly refreshing when cold. Along the way we talk scoring, palate fatigue, and why sequence matters when tasting across sixteen different profiles.If you’re planning a visit to Baraboo, consider this your guide to what to order first and what to save for last. Hit play for our honest ratings, favorite picks, and the stories behind a brewery that blends circus history with modern craft. If you enjoy the ride, follow the show, share it with a friend, and leave a quick review to help more listeners find us.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Think stout has to be dark, heavy, and bitter? We crack open a lineup that challenges the stereotype—white stouts that drink silky and bright, classic nitro smoothness, and a surprise brandy barrel lager that channels a Wisconsin old fashioned.We start with a final Oktoberfest check-in before diving into lower-ABV stouts, explaining what makes a white stout different and why the flavor cues—vanilla, coffee, white chocolate—can show up without the inky pour. Leinenkugel’s White Mocha Stout and Whole Hog’s Casper White Stout lead the way with balanced vanilla and mocha notes on a pale canvas, proving you can have stout character without the burnt finish. Along the way, we compare nitro vs CO2 mouthfeel using Left Hand’s Milk Stout Nitro and talk about how nitrogen transforms texture into that pillowy, pub-like cascade.Local love continues with Stone Arch’s Vanilla Oatmeal Stout and Moon Ridge’s Below the Dam, where we weigh expectations vs reality on vanilla, roast, and carbonation. Then comes The Brewing Projekt’s Cow Cow Caramel Macchiato, a salted caramel-forward treat beer that dazzles in aroma and demands slow sipping. For a finale, we pop Lakefront’s Barrel-Aged Holiday Spice Lager—brandy barrel-aged with cinnamon, clove, orange zest, and honey—for a ruby-amber, season-ready sipper that’s smooth, warming, and impeccably balanced.If you’re stout-curious or just want a fresh angle on winter beers, you’ll leave with a shopping list: start with Casper for your first white stout, keep Leinie’s White Mocha in the fridge, save Cow Cow for dessert, and share that Lakefront holiday lager on a cold night. Got a beer we should try next or a barrel-aged gem we can’t miss? Subscribe, share the show with a friend, and email us at Northwoodsbeerguy at gmail.com with your picks and hot takes.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

The fall beer slump finally met its match. After weeks of thin American Oktoberfests, we lined up a smarter tasting: Sam Adams’ Fall Legends variety pack, a side-by-side of 3 Sheeps’ classic vs. bourbon barrel-aged Oktoberfest, and two high-ABV curveballs from Spearfish Brewing in South Dakota. The result? Real flavor, clean contrasts, and two undeniable winners.We kick off with Sam Adams Jack-O—a pumpkin beer with cinnamon and nutmeg that lands crisp instead of cloying—then measure their Oktoberfest against the field. The Munich dunkel (Flannel Fest) brings richer malt and roasted notes, while the new Harvest Helles keeps things bright with biscuit and floral hop aroma. From there, we hit the moment we’ve been waiting for: 3 Sheeps Roll Out the Barrel, a 12.5% barrel-aged Märzen that adds vanilla, oak, and caramel without losing balance. Smooth, layered, and shockingly drinkable, it’s proof that barrel-aging can turn a decent fall lager into a standout seasonal.We round things out with Spearfish Brewing’s Adventure Pants double IPA (10.2% with tropical aromatics and a surprisingly gentle finish) and Big Bird Bones, a 16.5% imperial stout aged in malted whiskey barrels. That stout is all depth and restraint—roasty, bold, minimal carbonation, and no sugary burn—tailor-made for fans of serious barrel-aged beers.If you’ve been disappointed by this year’s Oktoberfests, this tasting maps a better route through fall: pumpkin done right, dunkels with backbone, lagers that stay crisp, and barrel-aged beers that actually elevate the style. Give it a listen, grab the standouts, and tell us what you want us to open next. Subscribe, share with a beer-loving friend, and drop a review so we can keep the good stuff flowing.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

What happens when you line up eight American Oktoberfests—NA to 6.1% ABV—and go searching for that rich, toasty, German-style soul? We found drinkable lagers, a few surprises, and a lot of restrained flavor that made us ask why so many U.S. takes feel cautious. From Athletic’s better-than-expected NA Fest Brew to Surly’s subtly sweeter finish, we walk through each pour with clear notes, simple language, and honest scores. Point and Leinenkugel’s hint at malt but don’t carry it through; Central Waters stays crisp and clean; Bell’s introduces a light bitterness that divides; Capital leans malty without momentum; and Shiner—yes, Shiner—delivers a rare initial pop that made us do a double-take.Between sips, we share a farm story that involves a tractor, a snapping cherry tree, and a hard-earned reminder that even familiar routines can surprise you. That theme runs through the tasting: great Oktoberfest lagers aren’t about flash; they’re about generosity—bread-crust aroma, light caramel, a firm but clean finish—and the confidence to let malt lead. When those notes are muted, the result is pleasant but forgettable. When they’re present, you get the stein-worthy character that made us fall for German Märzen in the first place.If you’re sampling along, this guide helps you pick based on your goals: NA pacing (Athletic), approachable malt (Point, Leinenkugel’s), crisp drinkability (Central Waters), a firmer edge (Bell’s), malt-leaning finish (Capital), a surprising kick from a familiar name (Shiner), or the closest fit in the pack (Surly). We’re still chasing a U.S. Märzen that nails the classic profile—so help us out. Subscribe, share this with a beer-loving friend, and tell us which American Oktoberfest has real depth. Got a local favorite we should hunt down next? Prost!Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Forget sugar-bomb pumpkin beers—this tasting tour is all about balance, craft, and a few bold surprises. We line up six fall pours that couldn’t be more different: a rare pumpkin lager, a chili-spiced ale that warms on the finish, a silky nitro pumpkin spice latte with coffee, and two barrel-aged heavyweights that turn seasonal flavor into slow-sipping art. The arc builds from approachable to audacious, and it’s capped by a rye barrel–aged Belgian-style quad with figs and molasses that drinks impossibly smooth for its strength.We start by probing where spice belongs in a lager that keeps things subtle, then flip the script with New Belgium’s Atomic Pumpkin where cinnamon meets habanero heat in a clean, lingering finish. From there, we chase the perfect “pumpkin pie” profile and diagnose what a well-made ale might be missing when the allspice and clove don’t quite pop. Texture takes center stage with Left Hand’s Pumpkin Spice Latte Nitro—the cascading pour, pillowy head, and smartly restrained coffee note create a café-meets-taproom moment that feels tailor-made for sweater weather.Barrels change the conversation. Lexington Brewing’s Kentucky Pumpkin Barrel Ale layers caramel, vanilla, and bourbon warmth without the burn, showing how oak can elevate rather than overwhelm. And then the showstopper: Three Sheeps’ Pumpkin Spice Veneration, a rye barrel–aged quad where molasses, fig, and pumpkin-spice glow meet Belgian depth and a gentle peppery edge from the rye. It’s complex, warming, and a clear beer-of-the-year contender.Along the way, we touch on the surprising roots of pumpkin beer in early America and why modern brewers are revisiting the style with more finesse. Looking for the best pumpkin beers to try right now? We’ve got picks for newcomers, heat-seekers, nitro lovers, and barrel fans. If you enjoy thoughtful tastings, honest scores, and a little beer history with your pour, you’ll feel right at home. Subscribe, share this with a fall beer friend, and leave a quick review to tell us your go-to seasonal pick.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

The line between tradition and interpretation blurs when American breweries tackle the iconic Oktoberfest beer style. After recently sampling authentic German Märzens and Festbiers, we now turn our attention to seven American interpretations to see how they measure up to the originals.What we discover is both surprising and revealing. While German Oktoberfest beers demonstrate remarkable consistency in their rich, malty profiles, American versions showcase wildly varying approaches—most falling short of capturing the essence that makes the German originals so special. The appearance might be there, with appropriate amber-to-copper hues, but the flavor profiles tell a different story.Our journey begins with disappointment as the first three American offerings (Lakefront, Schell's, and Raised Grain) present appealing aromas but deliver minimal flavor, scoring in the low 2.0 range. The middle entries introduce more character but veer off in unexpected directions, with Sierra Nevada's collaboration with German brewery Störtebeker leaving a peculiar dryness that departs from tradition.Only when we reach the final two entries—Lake Louie and New Glarus Staghorn—do we find American interpretations that begin to approach the authentic Oktoberfest experience. The Staghorn, with its smooth finish and balanced malt profile, earns our highest score at 2.7/5, yet even this falls significantly short of the German originals that scored up to 3.6/5.What becomes clear through our tasting is that brewing an authentic Oktoberfest isn't simply about matching color and alcohol content—it requires a deep understanding of the malt balance and brewing techniques that German brewers have perfected over centuries. While none of the American versions are bad beers per se, they often miss the mark on what makes an Oktoberfest truly special.Whether you're a seasoned Oktoberfest enthusiast or new to the style, this episode offers valuable guidance on navigating American interpretations. If you can't find German imports, New Glarus Staghorn and Lake Louie represent your best options for experiencing something close to the real thing. Listen in as we analyze each beer's strengths and shortcomings, and gain a deeper appreciation for this classic autumn style.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Fall brings not just changing leaves but an exciting shift in the beer landscape. While Oktoberfest brews dominate shelves, we decided to explore the oft-maligned but increasingly sophisticated world of pumpkin beers.Our journey began with Shipyard's approachable Pumpkin Head (4.5% ABV), which surprised us with its balanced pumpkin pie spices and crisp finish. This proved an excellent gateway pumpkin beer that even skeptics might enjoy. The contrast with Four Hands Brewing's Pumpkin Ale highlighted how differently breweries approach this seasonal style, with varying degrees of success.The real revelation came from Southern Tier's impressive pumpkin portfolio. Their classic Pumpking (8.6% ABV) delivered a smooth imperial ale experience, while their Warlock Imperial Pumpkin Stout showcased how beautifully roasted malt character can complement pumpkin flavors. Few breweries attempt pumpkin stouts, making this a standout offering.Southern Tier's flavor variations truly elevated our tasting. Their Caramel Pumpkin Imperial Ale featured pronounced but never cloying caramel notes that balanced perfectly with the pumpkin base. The undisputed champion, however, was their Maple Warlock Imperial Stout - a masterful 8.6% creation that layered maple sweetness over pumpkin, resulting in a dangerously smooth drinking experience despite its strength.What began as a seasonal exploration revealed impressive craftsmanship and innovation within the pumpkin beer category. Southern Tier particularly demonstrated how this often-dismissed style can showcase complexity, balance, and creative flavor combinations. Whether you're a pumpkin beer skeptic or enthusiast, this fall's offerings deserve your attention. Try starting with Shipyard for an accessible introduction, then venture toward Southern Tier's more adventurous offerings for a new perspective on what pumpkin beers can achieve.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Ever wondered what sets authentic German Oktoberfest beers apart from their American counterparts? We embarked on a flavor journey through seven genuine German brews to find out!This special "Septoberfest" episode features something we've never done before – comparing exclusively German Oktoberfest beers side-by-side. We explore the subtle differences between Marzen, Festbier, and Oktoberfest styles from Germany's finest breweries: Erdinger, Benediktiner, Paulaner, Weihenstephaner, Spaten, Hacker-Pschorr, and Hofbräu. What struck us immediately was how remarkably similar these beers taste compared to the wide variety found in American interpretations.The standouts? Spaten Oktoberfest Marzen took our top honors with its perfect balance and smooth maltiness, followed closely by Hacker-Pschorr's traditional offering. Among the lighter Festbiers, Weihenstephaner impressed us despite its unusual aroma. Yet we discovered that any of these authentic German options would satisfy an Oktoberfest craving – none scored below average in our tasting.Between sips, we share fascinating Oktoberfest trivia: did you know the festival began in 1810 as a royal wedding celebration? Or that Munich's Oktoberfest sells a 57% ABV specialty beer for €600 per liter? We also explain why only six specific Munich breweries are permitted to serve at the official festival, which now attracts over 7 million visitors annually.Whether you're planning your own Oktoberfest celebration or simply curious about authentic German beer traditions, this episode offers the perfect primer on what makes these seasonal classics so special. Grab a stein and join us for a virtual trip to Bavaria – Prost!Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Wisconsin's craft beer scene takes center stage as we embark on a 12-beer tasting adventure at Pal's Brew Pub in Wisconsin Dells. Joined by my brother Brian (the mad scientist), my dad Dave, and Uncle Larry, we dive into flights spanning traditional styles and boundary-pushing flavors.The standout surprise? A garlic-infused pickle beer that completely redefines what pickle beer can be. While most pickle beers on the market offer a one-dimensional experience, the subtle garlic note in Pal's Big Pickle creates a complex, satisfying flavor profile that earned unanimous praise from our tasting panel.Close behind was their Jalapeno Cream Ale, delivering perfect pepper flavor without overwhelming heat. As Brian (our resident brewer) explains, creating balanced pepper beers is surprisingly difficult – too often brewers either under-flavor or create something painfully spicy. Pal's nails the perfect middle ground with fresh jalapeno character that quickly dissipates.Not every offering hit the mark. The Boysenberry fruit beer lacked the sweetness we expected, the Barrel Bent Imperial Stout needed more aging time to develop true barrel character, and the Pineapple Express left us searching for actual pineapple flavor. This reinforced our brewing philosophy: if you name a beer after a flavor, that flavor should be prominently featured.Beyond tasting notes, we share brewing insights throughout – how honey integrates during the brewing process, why jalapeno beers can sometimes be spicier than ghost pepper varieties, and the crucial difference between English and American porter styles.Whether you're planning a Wisconsin Dells visit or simply love exploring regional craft beer, this episode offers both entertainment and education. Which would you try first – the garlic pickle beer or the perfectly balanced jalapeno cream ale?Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

Pull up a barstool for an exclusive tasting session with Brian "the mad scientist," head brewer at Five Alarm Brewing in Lake Mills, Iowa. This special episode takes you behind the scenes of a firefighter-owned brewery making waves with inventive craft creations.Brian unpacks the art and science of brewing as we sample seven distinctive beers, each with its own remarkable story. From a traditional German Maybach lager that celebrates spring to a spicy dill pickle beer that's transformed the brewery's Bloody Mary game, these aren't your average craft offerings. The brothers' banter reveals fascinating brewing insights – like why grocery store honey ruins beer, how "cold crashing" works, and what happens when you accidentally add too much habanero (spoiler: someone still buys a growler every week).The standout moment comes when we taste a never-before-released Double Chocolate Oatmeal Stout – a happy accident resulting from a grain shortage that forced Brian to improvise. This world premiere tasting reveals a smooth, chocolate-forward brew without the burnt coffee notes that often turn away new craft beer drinkers.We explore Five Alarm's community connections through their Iowa fire department patch collection and seasonal offerings created specifically for local celebrations. The conversation highlights how craft breweries respond to customer preferences – like when Brian accidentally created a lower-alcohol version of their popular Mosaic IPA and customers demanded he keep the "mistake."Whether you're a dedicated hop head or craft beer curious, this episode celebrates the creativity and community spirit driving America's small breweries. Next time you're near Lake Mills, Iowa, stop in – you might find the head brewer himself pouring your pint.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

When Mike and Jim decided to "up the ante" from their previous session of easy-drinking beers, they weren't kidding. This episode dives headfirst into the world of high-octane brewing artistry, featuring eight beers ranging from 10% to a mind-boggling 15.4% ABV, each showcasing how master brewers balance potent alcohol with sophisticated flavor profiles.The journey begins with an unexpected stumble – Southern Tier's Creme Brulee Imperial Stout presents an off-putting burnt character that leaves both hosts puzzled. From there, the adventure weaves through Hinterland's Door County cherry-infused Belgian ale and Founders' coffee-forward KBS variant before reaching a turning point with Boulevard Brewing. The Kansas City brewery becomes the star of the show, contributing four remarkable barrel-aged creations that demonstrate how high-ABV beers can deliver extraordinary flavors without harsh alcohol burn.The most surprising revelation comes when the hosts discover two beers worthy of "Beer of the Year" nominations – Boulevard's Creme Brulee Barley Wine and a locally-produced gem from La Crosse Brewing called Feathered Drumline. At 13.3% and 15.4% ABV respectively, these beers shouldn't drink as smoothly as they do, yet both deliver complex flavor profiles that masterfully conceal their strength. The local Wisconsin stout, aged 18 months in rye whiskey barrels and infused with peanut butter, particularly catches the hosts off guard with its world-class quality.Between thoughtful beer analysis, Jim tests Mike's beer knowledge with trivia questions, revealing fascinating brewing history including the origins of the "rule of thumb" and the discovery of 220-year-old viable yeast in a shipwreck off Tasmania's coast. Whether you're a seasoned craft beer enthusiast or simply curious about how brewers push the envelope, this spirited exploration of high-ABV beers offers a glimpse into brewing's most ambitious frontier.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well. 

What if we told you that craft beer diversity doesn't require high alcohol content? In this enlightening tasting session, Mike and Jim explore six completely different beer styles all under 6% ABV, proving that lower-alcohol options can still deliver exceptional flavor and craftsmanship.The journey begins with Leinenkugel's Northwoods Amber (4.9%), a beer with an interesting comeback story, before moving to the true star of the show: Urban Growler's Vanilla Latte Blonde Ale. This remarkable creation from Minnesota's first women-owned microbrewery perfectly balances vanilla, coffee, and lactose for a uniquely satisfying experience that had both hosts reaching for a perfect 3.0 rating – high praise indeed!As the tasting continues through Urban Growler's D-Lovely Porter, Bent Paddle's Munchen Pretzels Marzon Party Lager, Prairie Artisan Ales' Albino Rhino white stout, and Crafted Meadery's barrel-aged Maple Pecan Pie mead, the hosts share valuable insights about each brewery's approach while peppering the conversation with fascinating beer trivia. Did you know Iceland prohibited all alcoholic beverages for 74 years? Or that the Pilgrims landed at Plymouth Rock because they ran out of beer?Whether you're new to craft beer or a seasoned enthusiast looking for more sessionable options, this episode demonstrates that lower ABV doesn't mean compromising on flavor or variety. These accessible beers span the spectrum from light and refreshing to rich and complex, making them perfect introductions to craft styles that might otherwise intimidate newcomers.Ready to explore the lighter side of craft beer? Grab a cold one, pull up a chair, and join Mike and Jim on this flavorful journey through the world of low-ABV brewing excellence.Send us Fan MailThank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [email protected]. You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.If you are on Untappd, look up NorthwoodsBeerGuy and send a friend request.Subscribe to our podcast on Apple Podcasts, Spotify, Pandora, YouTube Music, or wherever you listen to podcasts, or you can click on our RSS feed as well.