Road Trippin with Mike

>> : On the next episode of sips, suds, and smokes, I'll talk a little bit about the, uh, trip food, some people along the way. We're gonna have some beer, uh, that we picked up, uh, through the trip. >> Announcer: The road trip beers we'll be tasting and discussing today are, from Trillium Brewing Company in Boston, Massachusetts. The riverway Ipa from the alchemist in Stowe,

Vermont. The focal banger American IPA from other half in New York City, the green City double dry hopped hazy IPA from Hudson Valley Brewing in Beacon, New York, St. O. More dark lager from pretentious barrel house and derive brewing in Columbus, Ohio, concurrence a Cezanne aged in Chardonnay barrels. And then, from Parsons North Brewing Company in Columbus, Ohio, a mulberry saisone. >> : Well be right back after this break. Brought to you almost live from the dude in the

basement studios. Why? Because thats where the good stuff is. >> Announcer: Suds. >> : And smokes with your smokin host, the good old boys. Suds. Suds. Suds. Uh, it's time for more suds. >> Julianna: Welcome, everyone, to another said segment where we say life is a trip. So make sure you slow down and take time to enjoy the scenery, hmm? Oh, and don't forget to visit a brewery or two or 20 along the way. I mean, responsibly, of course, but.

>> : Yeah, is this a dispensary? And the brewery, because I need to hit it both ways, so. >> Julianna: Oh, do you now? >> : Hey, we're about to head to Massachusetts, so, you know. >> Julianna: Well, okay, then. I'm one of your hosts, Kodo gal Juliana. And joining me at the table today is kudo boy Mike. >> : Um, you know, I have not earned my merit badge for clamming yet, but I am willing to take that on. So, uh, I'll enjoy telling that story today.

>> Julianna: Okay. Good old boy Kendall. Hello. >> Kendall: I didn't know we were here for merit badges. >> Julianna: Right. Um, you are wearing the most appropriate shirt. >> : You are. Yes, I, um. >> Julianna: Um. That is not lost on me. >> : Yeah. >> Julianna: Good old boy Drew. Hello, Culver. >> Announcer: You know, it was interesting, uh, when I heard about tripping with Mike, I didn't realize there were roads involved.

>> : Oh. >> Announcer: But I'm here anyway. >> Julianna: Well, that's sweet. >> : Puff twice and exhale. >> Julianna: Wow. Where's burger when you need him? Um, good old boy Dave. >> Dave: I, uh, have not felt comfortable since Mike said something about hitting it both ways, so. >> Julianna: Oh, you're our delicate. >> Dave: This is not a safe place. >> Julianna: It's nuts. It never is.

Um, well, good old boy Mike has been out on the road as you could tell from our conversation, seeing the sights, kissing a new gal in every town. Oh, wait, we weren't supposed to say that. I'm sorry. I'm sorry. Sorry. Mike, why don't you tell us what you've been doing on the road? >> : So, uh, this, um, idea just kind of started with, uh, my dad and I just visiting some friends. Um, and one person turned into another stop and another stop. And so we went on this huge

walkabout from. In the uS, uh, from Cape Cod, um, and we traveled all, ah, through the northeast and then a bit south and swung, uh, right through Julianna's, uh, part of the world date in. I, uh, now know exactly how high the allegheny mountains are, so. Western Pa. Um. >> Julianna: Oh, well, then, that's not my side. >> : Yeah. So, um, well, Scranton, you know, I drove through, through there, so. >> Julianna: You did? >> : Yeah, we did. >> Julianna: Awesome.

>> : Um, stuck a toe in West Virginia along the way. And did you get it back? Yeah. So gave me a free piece of chocolate and said thanks, and, um, please exit now, uh, and then all the way to, uh, Fort Wayne, Indiana. So, along the way, um, a lot of interesting storylines, uh, for the trip, I'll talk a little bit about, uh, the, uh, trip

food, uh, some people along the way. We're going to have some beer, uh, that we picked up, uh, through the trip, and I think some observations about kind of the, I don't know, the state of beer, you know, through that, I kind of was taking notice. Got to run into some fans along the way. So if you said hello to me, thank you, I appreciate it. Uh, if you, uh, didn't know it was me sitting in the bar, all the better.

So, with that, let's, uh, talk about the beers that we're going to have for today. >> Julianna: Well, okay. Um. Good old boy. Drew, why don't you give us today's lineup? >> Announcer: The road trip beers we'll be tasting and discussing today are, from Trillium Brewing Company in Boston, Massachusetts, the riverway IPA from the alchemist in Stowe, Vermont. The focal banger American IPA.

>> Kendall: Mhm. >> Announcer: From other half in New York City, the green City, uh, double dry hopped hazy ipa from Hudson Valley brewing in Beacon, New York. Say no more. Dark lagere from pretentious barrel house and derive brewing in Columbus, Ohio. Concurrence a cezanne aged in Chardonnay barrels. And then, last but not least, from Parsons North Brewing Company in Columbus, Ohio, a mulberry saison. >> Dave: Mulberry. >> Announcer: What's a mulberry?

>> : A very wide variety of beers that I've selected mulberries. >> Dave: Taste like snozberries. >> Julianna: Wow. Well, thanks, Drew. Good old boy. Mike, why don't you give us a suds ratings? But please do it in a manner of someone stuck in traffic on a hot July day and on the Ohio interstate due to road construction, which, God bless America, that is the bane of my existence this year. >> Announcer: I am very specific. >> : Yeah, well, there's plenty of crappy

roads in many, many states. We're going to be, uh, tasting and discussing these rating these, uh, beers with suds ratings, plus our signature belching sounds. And here are those ratings now, please do not cut in front of me. Uh uh, that's number one. That sucks. Give me anything but a turn signal, you jackass, because clearly you don't know what one one is. Yeah, that's just not your finger pointing. Right. Uh, uh, so, um, um, such rating number two. Was that a

bird? Did that guy just flip me a birdhouse? It's a different hand gesture in Oklahoma. I just want to say that, uh, such rating of three. >> Julianna: Ah. >> : Ah, what a relief. My exit is only 1 mile away. We should be there in an hour. Said draining. Number four, a body should really not make that sound since we're about 40 miles from the nearest rest stop. Hold it. >> Announcer: Hold it.

>> : Yeah. By the way, Ohio's just completely decided to close down every rest area all at once, simultaneously. >> Kendall: All of them? >> : All of them. There is no such thing as a rest area in Ohio. So just. >> Dave: They don't want you there. >> : Yeah, just go. >> Announcer: You'll know. No rest. >> : Yeah, for sure. Sedgwick number five, listening to hangtime. Give me another reason to lay on the horn. >> Julianna: As if there was a reason.

All right, cool. So let's start in Boston. >> : Boston, right. Well, uh, so, uh, trillium is where we're kind of starting, at least the beer part of the story. And, uh, trillium has, uh, been around for a while now, and I find their distribution model is a very interesting thing that's going on in a number of breweries nationwide, where they've kind of localized, um, distribution and self distributed, um, I believe they have six tap rooms now for, uh, trillium in and around the Boston

area. And, uh, they even serve trillium beer at. Believe, uh, it. The Red Sox M at Fenway. >> Julianna: They do. Yeah. >> : They even have a. They have a tap room that is right outside Fenway. And that is exactly where I picked this beer up, is at that brand new tap room. I had never been to it. I had been to the other tap rooms, uh, in and around. But this was my first time at this one. >> Dave: Pretty cool. >> : Nice. Nice, uh, location. Um,

it was. It was the middle of the day. Um, and Boston. >> Announcer: That means nothing. >> : Yeah. I'd actually gone on a tour of Fenway park. I, uh, highly recommend that you do that. Uh, even if you are a superior intellectual, that is, a Yankees fan like myself and Julianna. Uh, and Andrew. Um, you can still wander onto Fenway and not self, ah, ignite. So, um, I just, you know, stared at the babe ruth bottle or babe ruth bottle. >> Dave: Wow. >> Kendall: Babe.

>> Dave: Is that the one he used to use between innings? >> : Uh, that is there at Fenway? >> Julianna: No, I mean, there's. >> : Look, there's a lot of cool history. >> Julianna: If you are a Yankee fan, you are a fan of baseball, okay? >> : Oh, yeah. >> Julianna: You are like. And so it is not beneath me to go to Fenway. And I've been to Fenway a couple of times. >> Dave: I like the. >> Julianna: And I've lived to tell the tale.

However, I will not wear red there, and I will proudly wear my blue and white. I did, um, um, which, you know, I'm allowed to. Right. >> : Dull, blunt objects at me in the. >> Julianna: Middle of the tour because I am a Yankee fan. But I can appreciate the history of Fenway, and I like the tour. I've done the tour myself, and I. I like it. >> : It was. I learned an awful lot about, uh, not just fenway, but I think the history of baseball.

>> Julianna: Yeah. >> : The one fact, uh, um, that I did not realize was the current configuration of the monster actually hangs over the street. And they actually have to pay the city for the aerial rights to use that space over the street itself. So that was kind of interesting. I never knew why it was called the presquo. I think that's right. Um, so it was a fascinating story. Um, and I'm not going to retell it here, but,

um, I knew the story about the red chair. Um, but the museum that was out in left field was really fascinating, and it was filled with a lot of, not only cool memorabilia, but, um, a lot of histories for baseball. >> Julianna: Um, yeah, it's almost like a mini Cooper's challenge. >> Announcer: Oh, it's literally in left field. Okay, sorry, I thought you were making a joke. >> : No, literally. And it is in left field. Yeah, that is correct. >> Julianna: Yeah.

>> : So back to the story of trillium. They have actually a food court that is there. That is, uh, like a co op food court. And you. There are some of these that are through, you know, other parts of the country where, uh, it's nobody's there as kind of a permanent, you know, venue. Uh, people kind of come and go sometimes it's a combination of food trucks and other transient, you know,

restaurants are coming through there. This one, uh, is actually sponsored by Timeout, which is like a weekly, you know, publication. >> Julianna: Timeout Boston. >> : Yeah. And, um, so the trillion. The trillium, uh, tap room is right beside that. And it's a freestanding facility. And, um, they have a, um, I definitely think of, how does it compare to Fort Point? Because that is such a great, you know, facility. Uh, I

love the tap room on the first. I love the restaurant on the second floor. I love the. The rooftop bar there. They really kind of have it all. So the main reason why I went, uh, to this was for two. One, it was conveniently, uh, located and right next to Fenway. And, uh, I had never been there, so I was kind of curious to do a little bit of scouting. But the beer that I, uh, got to bring back is one of the ones that we'll get to talk about here in just a bit. But I will give you one fair

warning. That place as the worst parking lot on the free planet. And no matter what it says about saying that you will get 2 hours of free parking, you will pay $75 to park there. >> Julianna: To be continued. Welcome back, everyone. Today, good old boy Mike is reminiscing about his road trip, and, um, right now, he's in Boston. Do tell. >> : Uh, yeah. Uh, can you move out of the way, buddy? I need to get in that lane. >> Julianna: Watch out.

>> : That's pretty much how you're greeted in Boston. So, uh, we were talking about the new, uh, trillium tap room at Fenway. Um, it's actually probably a couple blocks away from Fenway is where it's at. Um, great, uh, selection of beers on tap as well as packaged products to, uh, walk away with as well. So I didn't feel like there was some

grand compromise. Sometimes when you do this, you're like, oh, well, they only have, like, half of the things that, you know, I can get it the other location, you know, so. But I didn't feel like that at all. Um, they definitely had a great selection. The beer we're having today is river. Ah, way. Right? Is that correct? Yeah. River way. River way ipa, which I had not, not had before. And I had a flight of, I don't know, probably eight beers while I was

there. And, um, this one definitely kind of captured my attention. What do you guys think about this? >> Julianna: Okay, so the Emerald necklace series tells a foundational piece of trillium brewing history. And what I like about

trillium, like, their cans, is that they're usually something about some part of Boston. >> : Yes. Like Congress street. >> Julianna: Right? Right. Yeah. Um, and North Point, et cetera. Okay, so this is the second beer in this series. Takes us to the River Ray, which is a 34 acre park that serves as a border between Boston and Brookline. >> Announcer: Is that the Charles River? >> Julianna: Brookline is another beer, I believe that they have.

So jewel hop with two favorites from the Pacific Northwest, Citroen. Um, and this is 7%. >> Announcer: ABv does not drink, like, 7%. >> : No, it doesn't. >> Kendall: But I do get its sweetness to this. This is a little sweet for me, and I'm wondering if that might just be some of the impression from the. >> Dave: Alcohol, maybe got that creamy kind of mouth feel? >> Julianna: Well, sure, because this has two row barley rolled oats and c 15 oats.

>> Announcer: I'm liking this trend. >> : You know, I think so many of the early trillium beers that we've both had on the show and that I remember tasting are definitely jacked up. Uh, hop machines that are quite invasive as well. Uh, we briefly mentioned Congress street, and to me, that's kind of like their. I don't know. Uh, that was their coming out party. You know, that was the cornerstone of their style of beers. The thing I liked about the river way was, um, it was very

approachable. I thought that it had kind of progressed. It wasn't a hot bomb. Um, and, you know, it was one of these things where I could have half a glass and go, hmm. I actually have, you know, another one of these. >> Julianna: Um, yeah, this one's easy. >> : Very easy drinking. >> Julianna: Yes. >> : Yeah. Very crushable. >> Julianna: It doesn't taste 7%. >> Dave: No. I like the combination of citra and mosaic as

well. The only better combination would have been mosaic and mosaic. >> : Well, in fact, I did pick up a beer just for Dave there. It is actually called free rise, and it is a mosaic double dry hop, saison style. >> Dave: See? >> : Uh, so, uh, we're not going to review that here, but I saw that, and I enjoyed that there. And I'm like, hmm m this is Dave's jam. >> Dave: Thanks, buddy. >> : Yep. >> Julianna: Aw, that's so sweet. Um, yeah.

>> : Other comments like it? No, it's okay. >> Kendall: It's just another hazy. It's not bad, but, yeah, I'm. I like it, but I don't know if I would want to drink a couple pints. >> Announcer: Yeah, I would have one and probably move on to the next thing on the board. >> Dave: Okay. >> : I think that's well done, but fair assessment. >> Julianna: Yeah, that's fine. So the river way from trillium we are going to rate a three tasty way to start.

>> : One of the interesting trends as we'll talk about some of the other breweries that we have in the tasting today is embracing other styles. Uh, and so I definitely think of trillium as being very hop forward and uh, was really looking for them to have a good solid mild on you know, a good solid pilsner, you know, on. And I was. That was

not the case. And I just, you know there were some good solid sour beers that they had there and I brought one of those back was actually a barrel aged product, um, from trillium for us to enjoy. But um. Yeah, I just felt like this was, you know, shades of yet another storyline. Yeah, for sure. >> Julianna: Interesting. Okay. Um. >> : You know the next part of this trip, uh, we actually took a trip down to Cumaquid

and I know what you're saying. Uh, as I say that, which is where is Kumaquid, Mike? Um, so Kumaquid is right next to Hyannis and Hyannis port which is kind of the southern part of Cape Cod. >> Dave: And I believe that's hyenas. >> : Um, and I got to go clamming, uh, uh, with our good friend Jack right out in Buzzard Bay. >> Announcer: What kind of clams? >> Julianna: Um. >> : Um. I don't know. Clams from buzzard bay. >> Announcer: Understood.

>> : Um. And um. So the tide went out and boy you could just see forever. I mean it was the, the tide probably only shifted about maybe three 4ft depending on where you were looking at through buzzard bay. But man when it moves out you could walk a good mile uh, on the sand easily. And um. So we went clamming as the tide was out and got to collect

about 20 clams. First time I had been through that experience and we actually charbold those up and got to enjoy them with a little bit of bacon on the top and they were absolutely delicious. And um. I think that uh, Jack should just sell that as a tourist experience all into himself because it was pretty cool. And getting to sail um, around uh, Hyannis and Hyannis port, ah, while we were there, um, it ah, was, it was a very cool experience.

You know, a lot of people head to that uh, part of uh, Cape Cod and they're very focused on hitting the ferries to go to Nantucket and to Martha's venue. And I think you're missing out. Um, I don't think you have to hop on either one of those to really have a great time, you know, right there in the area. So I highly recommend that it actually is, uh, what was the, um. That is the home of, uh, cape cod potato

chips. I, uh, make that right there. Oh, and there's a local brewery in town that is super local that I got to, uh, try there, but, uh, I could mention it, but you would go. Never heard of that. >> Dave: Do they have a clam stout? >> : Uh, no, they did not disappoint. >> Announcer: Missed opportunity, for sure. >> : Well, the next beer that we have in the lineup is from other half. And, uh, I have some stories about. Oh, I'm sorry, this is. Oh, I've skipped a

focal banger. Yeah. From the alchemist. Yeah. >> Dave: This will be interesting because this one also has. >> Julianna: Yes. >> Dave: Citra and mosaic. >> : Yes. >> Julianna: So I I love Mister Kimch. I really, really do. Um, I mean, and we've all had this beer a lot. Well, not enough, never enough. >> : Right?

>> Kendall: Yeah. >> Julianna: Did you know that they are a solar powered brewery now? >> : Yeah. >> Julianna: Which is pretty Vermont. >> Announcer: Yeah, that checks. >> : Okay, well, your front lawn is a solar panel off the grid. >> Julianna: Okay, that's fair. That's fair. For those of you that are under a rock and do not know what focal banger is, it is a 7% ABV American IPA that is brewed with mosaic and citrate. Um, and it's, well, british malt.

>> Announcer: It doesn't suck. >> Dave: Completely different beer from the last one. >> Announcer: Yeah. >> Kendall: One of my favorite beers. >> Dave: Yeah. >> : So, uh, uh, the thing that struck me about this is how intensely bitter this is. >> Kendall: Mhm. >> Julianna: Well, compared to the first beer coming. >> Dave: Off that last one. Yeah. >> : Uh, there's nothing soft or subtle about this at all.

>> Julianna: No, this is kind of like Mister Kimmage. >> : Yeah, it, uh, feels like clubbing your palate. I don't like that insulin tone. Yeah. What, uh, do you guys think about it this time around? >> Julianna: God, it's still freaking gorgeous. >> Announcer: Yeah. >> : Right? >> Kendall: I haven't had this beer since Tuesday, so I was fortunate to get to can while we. While watched, uh, some baseball with a friend. But yeah, it's been a few days, but

yeah. I love this beer. Even more so than the famous Hedi topper, which most people think of as the. >> Julianna: I know, right? >> Kendall: I've always liked focal banger better than, um, Heddy topper. I just love the way it drinks. >> : Brought back a case of focal banger and a half a case of Hetty topper. >> Kendall: I love the bitterness of this. That's what I like about it. It's just really well done bitterness.

>> Dave: Yeah. >> Kendall: And it's something you don't get in a lot of other hazies from the region. >> Dave: Well, like, they, they've been making this longer than most of the people have been making those hazies and making this. >> Julianna: Longer than some people have been. Some brewers have been born, for that matter. But, yeah, I I mean, this is, this is the classic. This is the OG. This is. I mean, I remember when God, Mister Kimmage came to the.

And I just was like, with a. >> : Cooler of, uh, he could brew in a trash can and kill it, you know, and just kill it. >> Julianna: Yeah, I know, I know, I know. And the intensity and passion of which he talked about how to drink his beer. Like, I still remember, like, word for word, almost what he said and just how it just really, like, blew me away, you know what I mean?

>> : I think there were two storylines that I wanted to talk about and the reason why I put this particular beer and the, uh, flight. I guess the first thing as we're talking about the beer is, I feel like this style is dated. Um, you know, uh, it's a beer that I enjoyed. I'm using it in a past tense, you know, component, and I found myself, as I was kind of drinking this beer going, oh, I remember this. Hmm. M this is not quite as good as

I had remembered it, you know, the last time I had it. It's still a great beer, don't get me wrong. Yeah, it's still fantastic. It's still very well made. But the thing is, is that I don't find a lot of people making the style anymore because they're moving towards a different style of hops. They're integrating oats, you know, into it. The flavor profile has kind of shifted, um, um, not away, but has shifted beyond what I would describe as this, as this taste profile.

And I don't know, what do you guys think about that observation? >> Dave: I think everybody's palate goes through shifts and changes. Um, and I think, you know, it's kind of like, you know, we were all really into, uh, big barrel aged beers, and then we were into sours, and then we're into pastry wars. >> : Yeah. >> Dave: You know, then it was the hop wars, and I. And now it's back to pilsners and beer flavored beer and things

like that. And I know, like, a lot of people, like, I really do still enjoy, like, if I can get my hands on a treehouse beer or something like that. But they're very sweet compared to this, and they're. And it's kind of a one note sort of thing. Like, to me, this is

a more balanced approach to beer. It's on the more bitter side, but you're still getting some malt, you're still getting hops, and you're getting a, the bigger picture and it's not, it's making you, you know, kind of use all your taste buds. >> Julianna: Yeah, to me, yeah, that's a good analogy. And this, I don't know, for me, and maybe I'm an outlier here, but

I'm almost getting sick of the sweet. And, um, I'm enjoying the pilsners, but, um, my pendulum is swinging back towards the bitter and back towards like a west coast, maybe like a new age west coast. But this is, is fitting the bill for me because this is that strong astringency. Um, now, is it as good as it was in the beginning? Yeah, I don't know. Like, that's, that's a fair assessment because I was so jaded in the beginning of like, oh

my God, the heavens have opened up. But now I've tried focal banger, I can die a happy girl. Um, right, right. But I mean, are we getting hype on some other breweries though too? >> : Like, yep. >> Julianna: You know? Um, but to me, this can still stand the test of time. And I'm glad that he's still producing this and that he hasn't swayed in a completely different direction, though. I mean, he does dabble, but. Yeah, this is classy.

>> Kendall: Yeah. And I think you're right that this does reference a point in time, but I like going back there. >> : Yeah. >> Kendall: You know, and I think what he does with the hops in this and the flavor and aroma and bitterness he brought was ahead of its time. And it's informed this whole generation of people that are starting to play, play with hops now. But the thing I miss about most hoppy beers now

is the bitterness. And like you said, they've been, they're too sweet for me. So I, I am just always going to prefer bitter. You know, whether it's an IPA or pilsner or anything. I want that hop balance, uh, really pushing up against the malt. So that's why I love this. That bitterness is classic. >> : Well, I'm going to keep us all super honest. Uh, at some point in time, I'm going to toss this into a blind,

and you're not going to know when I'm going to do it. Uh, because, um, I really wonder if this would be a beer that we would taste off a tap and then we would say, I want a full pint of that, because I'm betting. I'm betting nobody here would do that. Um, but I think we're looking at the can and we know the storyline and I think we love kimch. And, um, there's a lot to that.

Um, the other half of the story I wanted to tell was, uh, another story of distribution, but it's not quite the one that we were talking about, which is. So the alchemist does distribute, um, sparingly. And I plan to actually go up to stowe and make the trip up there and go see, you know, sugar, um, maple farm that we have, and, uh, you know, kind of tool around, you know, some of the rest of stowe. And I decided instead to go to a co op in, uh, white river junction. Great choice.

I'm, um, so glad that I, uh, decided to, uh, check out a different place, you know, in Vermont and get a real beat on what kind of things look like in other parts of Vermont. I had been to white junction before, by the way, if you want to go to fat, uh, daddy's barbecue all day long, it's absolutely the best barbecue place and 100 miles around there. Really great. He used to have a small bottle shop at fat daddy's as well. And, um, unfortunately, uh, they closed that. Put a salad bar instead. I

have no idea what. Who was at that meeting, but I wasn't. And, um. Yeah, but I definitely have to say that local co op that I went to there, white river is right on the border between Vermont, uh, and New Hampshire. So on one side of the Connecticut, uh, river is Vermont, the other side is, um, uh, New Hampshire. And, uh, there's a co op on both sides as well. And so I went to the co op that was on the Vermont side. Very nice gentleman, uh, helped me in there. Super knowledgeable, uh,

um, great beer selection at that co op. I ended up walking out with three cases of beer and couldn't have been happier that day. And so I was able to pick up everything from the alchemist as well as some things. In Burlington, um, I picked up a local beer from river roost. It was an ipa. Um, that is, uh, it was a, uh, really great stop, uh, the whole day. And I, uh, would highly encourage you to

look for some alternative place to get the alchemist. It looks like you can pick those up at many co op stores, uh, throughout the Vermont region. So love for you to go up to Stowe and definitely make the trip there or head up to, uh, some other breweries that are in the area as well. But, uh, you don't have to make that full trek all the way to the north side of Vermont. >> Dave: Uh, their co ops must be a lot different from our. >> : They are very different.

>> Kendall: And, yeah, I, uh, was going to say, too, if you drive up the stow and get it fresh, you'll also probably be driving near Ben and Jerry. So get some. Get some ice cream while you're up. >> Dave: Get some. Von Trapp. >> Kendall: Beautiful place. Yeah, von Trapp, too, is, like, right down the street. >> : Absolutely. >> Dave: Schnitzel. >> : Super, uh, super good beer. All right, on to the other half of rates. Oh, I'm sorry. Yes, yes.

>> Dave: This guy is on his road trip. >> Julianna: I know. Um, okay, so Kendall and I are gonna say five, and the rest of the humans at this table are gonna say three. >> Dave: I was gonna say four. >> : Interesting mixed bag. That's all I have to say. >> Julianna: Yeah. >> : Um, now on to other half. >> Julianna: Okay. Yes. Now, interestingly, when I think of other half, I'm thinking of all the vegetables, right?

Like the broccoli. The broccoli and cheddar and all those weird things. But this other half, this green city, is a flagship beer of theirs. Um, and this is 7% abv. It's got centennial, citra and simcoe.

>> : Um, so this beer, I did not, uh, I picked this up in New Hampshire. Um, I actually got it right at a local store. That was where we were staying in New Hampshire. And, uh, right next to my summer home, uh, there. And really, um, fascinating, uh, distribution story. Before we cut out here to break, who wants to guess how much I paid for this four pack? >> Dave: $35. >> Announcer: $24.99. >> : Very close. $32 is what I paid for this.

>> Announcer: Insane percentage of that was tax. >> : Yeah. Holy crunch. >> Julianna: Mother of Chaluza. >> : So I have actually bought the same exact beer at our home in Florida at the end on Venice island, and, uh, paid about the same either way. So this is a very interesting story of how much would you pay for other wonder. >> Dave: It's called Green City. >> : For sure. They don't get enough, uh, shortly after we come back from this

break. But, um, that's crazy, really. Uh, you know, actually, the price was not on the four pack until I went up to the counter and I was like, wait, what? >> Julianna: Wow. Uh, we'll be back in just a brief minute. Welcome back, everyone. Today's episode, we are talking to Mike about his recent road trip up to the great northeast. And the beer that we started on before break. I know, right? Is green cities double dry hopped hazy ipa from other half.

>> : Uh, so this is, uh, yeah, green city. Um, the, um, we were talking about the price, you know, of this four pack. I was just absolutely floored by that. And so I've found that, you know, this is some of the footprint of what other half is doing is actually moving, you know, some of their select products. The other I picked up was called forever. Um, I think there was an, uh, even a third, uh, other half that I picked up as well. Look, they make great beer. I love other half.

Uh, they make fantastic beers. It's definitely moving in some of the same space that alchemists used to be in, which is, um. Wow, I don't know how much I would honestly pay for that, but yet, here, take my money. >> Julianna: Um. >> : Um. So this is a beer. I don't know that everybody's had this beer before. Uh, uh, no, don't. >> Kendall: I don't remember. >> : Oh, we have far away. Tell us what you like. City or don't like. Yeah.

>> Kendall: Ah, I like that it's really light. It almost, it's got a creamy mouthfeel, but it almost feels like a pilsner on the side that it just, it's a real light body. You got that little bit of creaminess. >> : But the, the way they used noble hops. >> Kendall: Yeah, the way they use the hops, um, um, really balanced. There's almost, uh, unlike the last beer, there's almost no bitterness on this. But it's still refreshing and easy drinking. There's not,

it's not. It does not feel like a 7% beer. I think you could almost drink too much of this. >> Julianna: Yeah, it's sneaky. >> Dave: Uh, we think Drew ski. >> Announcer: It's a really good beer. I just, um, don't think I would ever buy it at 34, $35 a four pack. Like, I'd look at it and be like, wow, they're very proud of their beer and picks up something else. >> : Yeah. >> Dave: I'd be like, uh, where's the rest of twelve packs of. >> Julianna: Yeah.

>> Announcer: Ah, seriously. You know, like, I mean, you know, with. If you remove the cost from the equation, just solid beer, you know, it's enjoyable. >> Julianna: I like it. But, I mean, yeah, I like it. It's. >> Kendall: It's a fine, hazy ipa. But for the price, the values just. >> Julianna: Well, no, I mean, the, the price of it. >> : Exactly why I put it on this flight. >> Julianna: The price of it does. >> Kendall: Absolutely not.

>> Julianna: In a way. >> Dave: Um, but if you could get it for $18, would. >> Announcer: Yeah, I'd buy a four pack for 18. That's even high for what I spend on a four pack, maybe. >> Kendall: I would probably still pay 13 for a six pack with twelve ounce bilsners. >> Dave: Yeah. Okay, that's fair. >> Julianna: Well, we are going to rate the green city from other half a three. >> : Really.

Let's move on down the road because, um, I, uh, follow the highlighted route. Thank you. Uh, that's about all I heard for, uh, the whole month. Uh, you made a wrong turn. Just keep going forward. Uh, so, absolutely something I wanted to put on my way was, uh, a trip, uh, to stop in Beacon, New York to go to Hudson Valley. And, uh, I'd never been there. Julianne and Dave have, uh, been there, uh, before, um, and um, I had a much longer story to tell, but I'm going

to abbreviate it for the sake of time. All I have to say is that apparently is the town where most senior citizens are escaping, um, on all major roadways. Because as we're driving into the brewery, there was one, ah, guy that was, you know, on a walker, that he was actually going down the side of the road on his walker. There's no, there was absolutely no, um, or sidewalk or anything. >> Dave: Was he headed to the brewery.

>> : And uh, of course, you know, you go down the road about another 200 yards and there's the assisted living facility, escape from, you know. And um, this was a theme that I saw not once, not twice, but six times on this one visit to Beacon, New York, where these people were just, it looked like they were on work release or something. You know, it was just really quite hilarious. >> Dave: Mass exodus. >> Julianna: I think it's safe to say that like Beacon is, it's a

small town in the Hudson Valley. It's not as trendy as some of the towns in Hudson Valley are. You know what I mean? >> : Like, because nobody was wearing an ankle monitor, but there should be. >> Julianna: But what I'm saying is, is when I think of the Hudson Valley, I think of, uh, the people from New York City that are escaping to the country. And I'm using that in quotes, the country, right, because that's where Martha Stewart

hangs, the metro north, right, right. Because when they need, when they feel the need for a little land and a little air, that's where they go. But beacon is small and tiny and it's the blue collar version of what the Hudson Valley is. >> : Very much so. I'd love to talk about Beacon a lot more and there's a lot more to tell, but I want to spend some time and talk about Hudson Valley itself. Great brewery. Um, I had, uh, twelve beers, uh, to

taste while I was there. They were all stunning and even a lot of styles of beer that I don't like, um, I thought were very well made. M and I just, it was, uh, it blew me away, the level of quality of everything that I had there, and I could not wait to see what I could take home and package. Uh, um, and the the ratio between what was available on top and what you could take home for packaging was only about a third of the beers that were on the tap list were even available to take

away, um, in packaging. So I will tell you that one of those beers that was not available at the tap room was this beer that we're having. I'm gonna let Juliana tell everybody what it is. >> Julianna: Interesting. So st no more is only 25% abv. It is a black lager brew with tet nang and sauce hops. Now, would you pay $16 a four pack for this? >> : I would have all day and twice on Sunday. >> Announcer: Tall boy. Yep. Tall boy. >> Kendall: This is nice.

>> : Um, so, um, I will jump out in the, at least the discussion of the tasting. This is cold brew in a cup all day long. Uh, this, this is, uh, this is absolutely a dead on head fake. Um, you are waiting for it to taste like something. And this just tastes like one of the best cold brew, uh, coffees you've ever had. >> Dave: Yeah, roasty little. >> Julianna: I mean, it's roasting all day long, but creamy.

>> Kendall: Yes, super roasty. And very different to the, yeah, we. >> : Had our, we had a darker, on a different episode earlier today, and it wasn't a very different, very different beers. >> Kendall: But I really like this one. >> : But it contains lactose, right? Like, right, Drew? >> Announcer: I mean, was this the one that I looked at? >> : I think so. Maybe. Yes, maybe. >> Announcer: Say it doesn't taste like it. I'll say that much.

>> : How about a dave, I thought this would be your jam all day long.

>> Dave: No, I like this beer a lot. I mean, um, like I said, like we said, I'd like, uh, oh, gusher. Got some roastiness. Uh, creamy, uh, mouthfeel. Yeah. I think it's cold brews. A nice way to describe it. So. >> : Well, I wanted to throw something in our lineup today, both for the storyline of saying, listen, you need to get to Hudson Valley. But the other thing is, is that this beer is hit my short list. This is absolutely, uh, uh, on my top five. I know a

lot of the season. The beers, absolutely a stellar beer. >> Dave: And a lot of the beers, you know, that we've talked about from Hudson Valley before were sort of the lactose sour ipas. And there's different kinds of things. And it's nice to know that they can take something like this. It's completely out of that style. And. >> Julianna: Yeah, what they can do with lychee, huh? Yes. >> Kendall: Yeah, all their beers are fantastic. They do a great job.

>> : Well, it's ah, rate up. Say no more then. Wow. >> Julianna: I'm gonna go five. >> : Really honored me, all of you. I'm so glad that you love that as much as I did. Um, just, uh, absolutely a stunning dark lager. And, uh, I was, I felt, I, um, felt lucky when I found this on my way out of town at a package store that was not at the brewery to be able to bring this back. So, um, was, uh, really m glad I got to share that with you guys. A lot of other great beers at Hudson

valley. I wanted to mention just one more that I brought back, which was double pillow talk. Um, and, um, really, uh, a really great beer. And, um, should definitely check that one out for sure. >> Kendall: Yeah. Uh, most of the beers I've had from these guys are either lagers or big ipa. So this is refreshing to have this nice dark lager from them. They did a wonderful job with it. >> : Yeah, well, cool. I'm so glad I got to share.

>> Julianna: This next beer is from pretentious, because we're not pretentious at all when it comes to beer. This one is called concurrence 7% abv. They collaborated on this mixed culture wine barrel age saison with the crew at derived brewing. This effervescent beer showcases aromatics from the yeast and the wine barrel. And this is aged for eleven months. >> Announcer: My eyes are burning. >> Dave: This thing just slaps you right in the face.

>> : So a little bit of how this, uh, beer got in front of us. I was on my way to Columbus, and I actually had, um, a fan, uh, that had reached, uh, out and, and was kind of noticing I was making my way, uh, across the country and said, hey, are you making your way to Ohio? I said, yeah. And they said, listen, uh, stop into waylands in Columbus, uh, and, uh, you know, pick up, uh, some beer. And there are a lot of great, uh, things there. I got to talk to the, uh, beer manager there

at Waylands, uh, in Columbus. And very helpful, um, another stunning beer professional. Thank you for putting great stuff on the shelf and, uh, both having knowledge about, uh, a lot of the beers in the area. Uh, uh, sounders, another beer, uh, that we covered on a different episode, uh, that you can find there. But these beers from pretentious, uh, all had a very

interesting, uh, combination of some barrel finishes and some other styles and really kind of caught my attention. I have actually not tasted this beer before today. So you're getting to hear how we all enjoy this in real time. What did you think this was? The saison. Finished in Chardonnay. Yeah. Then a belch. Hm. >> Julianna: Delicate. >> Kendall: Yeah, I like it. >> : Almost like a cider like nose.

>> Kendall: Very delicate. Almost like little hint of bread, but not much. >> Julianna: No, not like, just like there's something. >> Kendall: A little interesting there. >> Julianna: Mm hmm. >> Kendall: It hasn't gone full fun. >> Julianna: No. >> : I don't like the, uh, bitterness coming off it. It kind of throws everything off. >> Dave: It was very pungent on the nose at first, but then kind of sharp.

>> Julianna: It is sharp. And you think that, like, in your, um, your salivary glands are starting to, like, go into overdrive. And then it's, like, soft. >> : We've had some beers that have been bittered with dandelions. Um, and that is the first thing that came to my mind is, you know, some of those dandelion beers. Um, it has almost the exact same, you know, bittering component that you would find. >> Announcer: I sometimes put dandelion greens in salad. But, uh, the

salad, say this is vinaigrette. At least on the nose, it does soften. >> : That's it. >> Announcer: It's quite nice. It is not. Uh, I singed my sinuses initially, but, uh, it's much more pleasant than this. >> : Is a lot better on the second and third sip than the first. >> Dave: It's definitely a sipper. >> : Uh, yeah. This is something you have, like a half a glass of. And go. Hmm. M oh, uh, that's interesting. Palate cleanser. >> Kendall: I love this.

>> Announcer: With some cheese. >> : There you go. >> Announcer: You know? >> Kendall: Yeah, exactly. >> Julianna: Yeah. >> : With something. Something fatty, you know, on your palate. >> Kendall: Yeah. That would cut through it. That'd be nice. >> : Yeah. >> Julianna: Yeah. >> : It is acidic, I think. >> Kendall: Sure. >> Announcer: Yeah. >> Kendall: There's a touch of it there. Little tartness.

>> : Well, I like this. Uh, it's very different. And they had a very interesting lineup. Um, there was another one that was actually finished in a gin barrel. Um, but I don't believe I brought that one back. So maybe we'll reach out to, uh, pretentious and see if they'll send us all product line and check this out. In a more focused discussion, we must. >> Julianna: Be talking about exigency. >> : Probably. >> Julianna: Yes. >> : Let's write this up there.

>> Julianna: Yeah. This is. We're going to rate this one a three. >> : Cool. Well, in that same store in Wayland's, uh, I picked up, uh, some other, uh, breweries while I was there. And the, uh. Yep, the last one, uh, we have to, uh, chat about is from Parsons north brewing, and, um, again, um, solid local brewery and doing some interesting styles. And this one kind of caught my attention. I'll let Juliana tell us what we're sipping here.

>> Julianna: Okay, so this is from Parsons brewing, Parsons north brewing. And this is a mulberry saison, and, um. I know. Sorry, I just need a second. >> : That's all right. What are, so, what are mulberries? >> Kendall: Smells like blueberry. >> Announcer: It looks like a, a big BlackBerry meets raspberry. Snozberries taste like snozzberries.

>> : So, uh, the thing that with mulberries to me are, uh, the sugars and the bitterness are different than those other berries. Um, mulberries tend to be sweeter than blackberries. Um, they don't tend to be as tart as raspberries. Um, so it's kind of, of cutting in between some of those, uh, two major flavor components of sugar and bitterness. Um, I thought the first time that I saw that on the label, I was like, hmm hm. This is going to be a sink or swim beer.

So what do you think? Sink or swim feel kind of sinking. >> Dave: I don't know. >> Kendall: It's a little dull. >> : It's kind of messy.

>> Dave: It's okay. >> Kendall: Yeah, you know, it's kind of, it's trying to dog paddle, but, but I'm not getting much cezanne. I just get, I think that's the thing. >> Dave: To me, it's like, I'm not a huge Cezanne fan, but if I'm going to drink one, let's make it barnyard real Cezanne. >> Kendall: Well, there's almost no carbonation. I want my cezannes to be fizzy. >> Julianna: This is 7.6% abv. >> Dave: That's too big for spring.

>> Julianna: This is a two. >> : Cool. >> Julianna: Um, yeah, this is, like, missing the mark. I'm sorry. >> : Well, uh, that's, you know, kind of the end of our road trip, uh, episode for today. I, uh, thanks for tasting along with me, guys. I really appreciate it. Hopefully you enjoyed the flight. It was, uh, some hits, some not so good hits, some, you know, blasts from the past. >> Kendall: So overall, very good.

>> : Yeah, I really, uh, enjoyed it. I really hope you get out and enjoy a lot of great beer. If you're out on the road and if you run into one of us, say hello. >> Julianna: Yeah, well, that's gonna wrap it up for today. Um, good old boy. Mike, thanks for thinking of us on your road trip, and thanks for some good stories. >> : Cool. Hey, come back. Enjoy another exciting episode of Sip Suds and Smokes. I'll ask you to keep on sipping.

>> Julianna: Good old by Kendall thanks for being here. >> Kendall: It's always a pleasure. Enjoyed it. >> Julianna: Please tell us about your blog. >> Kendall: My beautiful wife and I blog about the good news of good beer at beer makes three.com. >> Julianna: Good old boy drew. Thanks for being here so long and. >> Announcer: Thanks for all the beer. >> Julianna: Good old boy Dan hey buddy, watch out. I team in the car on a daily basis.

>> : Just another day. >> Julianna: This is good old guy Julianna. Keep on chuggling and catch you next time. >> Announcer: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap just tapity the subscribe button. Give it a little tappy tap tap tap a roo. The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone, play podcast,

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well. Come back, join us for another episode, and, uh, keep on sipping. >> : Sadeena mhm. This has been a one tan hand production of sip suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys. We'll see you all next time.