Searching for the Gift Shop in the Badlands

>> Announcer: On the next episode of Sips, Suds, and Smokes. >> Julianna: Good old boy Dave's older brother Kevin, otherwise known as kp, was on a road trip through South Dakota and was thoughtful enough to bring us some beer from South Dakota. >> Announcer: The beers we'll be tasting and discussing today are from Remedy Brewing Company in Sioux Falls, South Dakota. We have the Heffy Metal Bavarian Style Hefeweizen Ale. >> Dave: Excellent beer name indeed.

>> Announcer: The Queen Bee Imperial Honey Cream Ale. >> Dave: That's also very descriptive. >> Announcer: From Sturgis Brewing Company in Sturgis, South Dakota, the Black Hills Blondale and the Red Cut Red Amber. And then from crow Peak Brewing Company in Spearfish, South Dakota, the 11th hour IPA and the canyon Cream. >> Kendall: Alex. >> Announcer: We'll be right back after this break. Brought to you almost live from the dude in the

basement studios. Why? Because that's where the good stuff is. It sips, suds, and smokes with your smokin host, the good old boys. >> Kendall: Suds. Suds. >> Julianna: Suds. >> Announcer: Uh, it's time for more suds. >> Julianna: Welcome, everyone. Here we are for yet another sud segment where we say beers are like bikers. If you know what's good for you, you'll stay away from the one percenters. Oh, was that a little too political? Maybe not.

I'm one of your hosts. Good ago Juliana. And joining me at the table today is one percenters. I know, I know. Good old boy Kendall. Hello. >> Kendall: Hi. How are you? >> Julianna: I am good. >> Kendall: Great. Me too. >> Julianna: Good old boy Drew. >> Announcer: I am the 99% good. >> Julianna: Are you? >> Dave: He's in the 99th percentile. >> Julianna: He is in the 99th percentile. >> Announcer: Uh, for certain things.

>> Dave: For beards. >> Julianna: Yeah. >> Dave: And voices. >> Julianna: Yes. >> Dave: Yeah. Uh, and knowing stuff. >> Julianna: And knowing stuff. >> Announcer: Or being confidently incorrect, though I'm scared. >> Julianna: The fact that he's, like, looking at these things that are not part of the episode. But anyways. Wait, um, did he. >> Dave: Is he looking at you? >> Julianna: I was trying to make room on the.

>> Announcer: Oh, Lazy Susie. >> Julianna: Okay, thank you. Thank you for being the hostess with the mostest, um. Good old boy Dave. Hi. >> Dave: What? So how did it become a lazy Susan in the first place? >> Julianna: It's always been a lazy Susan. >> Dave: Right, but what does the patriarch do? I mean, why couldn't it be. >> Julianna: I don't know who sue was to start the revolution? >> Dave: Like a lazy, literally lazy Tammy or a lazy Deborah.

>> Julianna: I think Susan is best. >> Dave: Some guy built it for his wife because she wouldn't hand him the mashed potatoes. >> Julianna: Probably. >> Dave: Yeah. Uh, probably. Susan, pass me. Pass me the mashed potatoes. Come get them. >> Announcer: Or maybe Susan invented it. >> Dave: Oh. Uh, because she didn't want to pass the mashed potatoes. >> Julianna: So let me just twirl this. Yes.

Yes. Okay. Well, recently, good old boy Dave, who has more than just himself in his family, um, his older. I know. There's more than one. >> Dave: That's so profound. >> Julianna: Well, he has an older brother, which we affectionately call him K.P. i mean, his name is Kevin, but anyways, so K.P. came back from a trip to South. From South Dakota. And not being a beer drinker himself, he was still extraordinarily thoughtful enough to grab a few local beers and bring back for us to try.

>> Dave: Cheers, K.P. cheers, buddy. >> Kendall: Cheers. Was he out there for Sturgis? >> Dave: No, his, uh, fiance is from around those parts. Go and kind of check it out every year, go to Mount Rushmore, and. >> Announcer: People are from South Dakota. They just don't go visit there for motorcycle rallies. >> Dave: Well, that's why there's nobody in South Dakota, because all the people there go other places. Ah. >> Julianna: Uh, okay.

Good old boy Drew, why don't you tell us today's lineup? >> Announcer: The beers we'll be tasting and discussing today are from Remedy Brewing Company in Sioux Falls, South Dakota. We have the Heffy Metal Bavarian Style half of Eisenhower, and excellent beer name indeed. The Queen Bee Imperial Honey Cream Ale. >> Dave: That's also good. >> Announcer: Very descriptive. Museum technical

difficulties. Um, from Sturgis Brewing Company in Sturgis, South Dakota, The Black Hills Blondale and the Red Cut Red Amber. And then from crow Peak Brewing Company in Spearfish, South Dakota, the 11th hour IPA and the canyon Cream Ale. >> Dave: I have to imagine a place called Spearfish, South Dakota. It's just a bunch of badass people who are just, like, tough. >> Announcer: Do you Spearfish in South Dakota? I thought that was an ocean thing.

>> Dave: Well, they do it because they can, not because they need to. >> Kendall: I forget what's in Spearfish, but it's. It has some history around it. >> Dave: Crows Peak. >> Kendall: Yeah. I haven't been out there since I was a child, so I don't remember a lot about south, uh, South Dakota. It's a cool place to visit, though. >> Dave: Yeah. >> Julianna: Yeah. Okay. Well, thank you. Good old boy Drew. That was perfect.

Good old boy Kendall, why don't you give us these suds ratings for today? >> Kendall: All right? Number one, that sucks. Give me anything but a crotch rocket. Number two, was that a bug or a small bird that just hit me in the face at 60 miles an hour? >> Julianna: Ouch. >> Kendall: It happens. I hit a turkey vulture once on my motorcycle. Luckily, he got. He got the windshield, and, um, I didn't really Take the brunt of it, but yeah, it happens. >> Julianna: Holy cow.

>> Kendall: Number three. >> Julianna: Ah. >> Kendall: Ah. What a relief. I only had to go onto the shoulder of the road twice to avoid an idiot in an SUV not checking their side mirrors. >> Announcer: Look twice, save a life. >> Julianna: O. >> Kendall: Number four. A body should really not make that sound, but a Harley should. >> Announcer: All right, that's a good one. >> Kendall: All right. And number five. Listen to that hang time.

Give me another 40 miles per gallon. Eat that, you four wheeled suckers. >> Announcer: Wow. >> Dave: You might do better than 40 miles per gallon. I don't know. >> Kendall: Yeah, my. My current bike's about 42 to 43, depending on how I'm riding. But I could get 50 if I would do the speed limit. >> Dave: If. >> Announcer: But are you riding a motorcycle if you're doing the speed limit? >> Kendall: Never. >> Dave: See?

>> Julianna: Well, there's that. Uh, okay, so I'm excited. Let's get into our first beer from South Dakota. M. Right. Okay, so this one is from Remedy Brewing, which is in Sioux Falls. And it's the Heffy Metal Bavarian style

Heffewisen 5.3% ABV. >> Kendall: Mhm. >> Julianna: A rock concert for your taste buds. A traditional German inspired wisen beer. Ooh. They said wise in beer with the loudest flavor you're ever. You'll ever taste. >> Kendall: Hm. >> Dave: I don't know about that, but it's not bad. >> Announcer: Well, pastel of beer I'd pick for the loudest flavor I'd ever taste. Just saying. >> Julianna: Right. >> Kendall: But it's a solid heff. Uh, yeah,

it's. It's got a nice soft mouth feel. Not really creamy, but soft. Yeah, the banana and clove are there, but it's really gentle. You haven't been overwhelmed with it. >> Announcer: Why isn't it there heavier? Is that Bavarian versus Belgian or. >> Kendall: I just think if you do overdo it, it just kind of distracts from the beer. I like it soft like this. I think this is a, uh, pretty good half bison.

>> Dave: Yeah, I'm not a huge Hefeweizen fan and this is the kind of heifer vising that I like because it's drinkable. Way too much of the banana and clove is really off putting to me. >> Announcer: Agreed. >> Dave: So I think this has mass appeal. You know, as far as a Hefeweizen. >> Julianna: Yeah, this I, I'm really kind of impressed by this because I don't know what my hang up is about heifers, but like I just. It's all clove to me

and a, uh, little excessive. And for as light and nice and sweet as the beer can be, the clove Just kind of ruins it for me. But I do love cloves. Like with ham. And in the fall and, like, winter, you know, like, with food. >> Dave: I'm glad you mentioned food. Like what? So what, beer or, uh, foods pair well with a hefeweizen? >> Julianna: What fresh roadkill would you want? >> Announcer: Pork tenderloin sandwich would go great with those. >> Kendall: Yeah, exactly.

>> Julianna: Oh, yeah. >> Kendall: Because of that clove. It does. It always goes really well with pork and ham. >> Julianna: Yeah. Yeah. No, I mean, and it does. Right? >> Announcer: Because he knows the rules of that. >> Dave: See? >> Julianna: No, but it's a thing. Because when I was a kid, I was the clove stabber. My grandmother. Yeah. So my. >> Announcer: Use the clothes to stab something or you would stab the cloves.

>> Julianna: I would stab the clove into the ham. >> Dave: Oh. >> Julianna: So my grandmother would make the diagonal, the diamond cuts in the ham. And then she told me that I had to take a full clove and it could only be a full clove and stab each diamond. Yes. And that was my job. And it would take too long because I would be too focused. And then she would tell me to leave. >> Announcer: They kept you busy, though. >> Dave: Get out.

>> Julianna: Yeah. I was one of those kids. >> Announcer: Weren't we all? >> Julianna: Yeah. Always in the way. My poor grandmother. Anyways, um, this is. Yeah, this is nice. >> Dave: So a heavy and a ham. M. Okay. >> Julianna: Heffy and a ham. >> Kendall: Sure. >> Julianna: Or heffy in any kind of pork. Yeah. >> Kendall: Especially one that's got the clove. Noticeable clove in it.

>> Dave: Yeah. >> Announcer: Um, this might actually even go well with, like, a curry worst. >> Kendall: Oh, yeah. >> Julianna: Oh. >> Dave: Oh, yeah. >> Julianna: Well, sure, sure. Because you take something that's, like, kind of on the spicy side, and this would soften it a bit. Yeah, no, that makes sense. That makes sense. But this is very. This is very approachable. I don't know that I necessarily agree with the whole, like, metalness of a Heffy marketing

in a market. Sure. But maybe in South Dakota, we don't have many options. >> Dave: Well, they don't have many people, so. >> Announcer: Fracking and pipeline and. >> Julianna: Oh, boy. Great. >> Kendall: Great play on words, though. >> Announcer: I do like that. Uh, that's a great name for. Sure. >> Kendall: I love it. >> Julianna: So, what shall we rate the Heffy metal? Oh. >> Announcer: Oh, wow. >> Julianna: Okay. Solid four. Solid four.

>> Dave: Nice. >> Kendall: Clearly not comparing it to other beers, but comparing it to other hees. It's really well made. >> Announcer: Really? >> Kendall: Dr. >> Julianna: When was the last time that you had a decent hefe M. Or, like. >> Dave: What is your favorite heavy? Oh, like what. What's a. Like. If I was just to say, Kendall, what's a good reference Heavy? What would you go with? To put you really on the spot? >> Julianna: Yeah.

>> Kendall: Man, there's not a lot out there. Well, the only one. The only one I know that you can always get fresh. It's pretty dependable. Is locally here in Nashville is Yazoo's heavy, which has been around for, you know, 20 years. Sure, it's a little more banana forward, but it's always been. It's almost has a little lemony zest to it. And, uh, I've always found it a pretty decent heavy. >> Dave: Don't. The only one I've had. Like I said, I'm not a big Heffy fan, but the,

um. The one from Dovetail in Chicago. Oh, yeah, yeah. That was a really good heavy. >> Julianna: Yeah, they're. They're pretty good. Okay. >> Kendall: Oh, I just remembered another one. Uh, Live Oak in Austin probably has the best in the country. >> Dave: Oh, yeah. Oh, there you go. >> Announcer: I like Ho Garden, but really, uh, it's the only one that I enjoy. That is obviously very banana and clove. >> Kendall: But it's a lot more Belgian.

>> Julianna: Okay. >> Kendall: Yeah. >> Announcer: Uh, maybe it's the yeast. >> Julianna: I don't know that I've had, like, that fresh. You know what I mean? >> Announcer: I'm not sure I have either. >> Julianna: No, I mean. And that's. I mean, that's the thing. It's like. I can only imagine what it's like. Fresh. >> Announcer: Yeah. Road trip. >> Julianna: No, no, no. Okay. We will return in just a minute with more beer from South Dakota.

Welcome back, everyone. Today's episode is kind of cool, um, because we're talking about somebody who was kind enough to do some road tripping and bring us back some beer. >> Dave: Kp. >> Julianna: Thanks, brother. Kp. Um, so for those of you just tuning in, good old boy Dave has an older brother named Kevin, otherwise known as kp. >> Dave: I have a younger brother, too. And we don't talk about.

>> Julianna: Well, we're not going to discuss that. No. Um, so K.P. happened to be in South Dakota and was kind enough to bring us back some beer from South Dakota. So right before the break, we start, um, we were talking about Remedy Brewing's Beer and Hefew. Right. The Heffy Metal. And now we're gonna do the Queen Bee Imperial Honey Cream Ale. >> Dave: This is a tasty beer. >> Julianna: So, first of all, I wouldn't

have thought that a, uh, Honey Cream Ale would be something of popularity in South Dakota, but that's my. >> Announcer: This table. >> Kendall: Actually, cream ales are huge up in the plains in the Northwest. >> Julianna: Really? >> Kendall: Yeah. >> Dave: Every. >> Kendall: When I went to Montana, every brewery had a crema. >> Dave: I think Creme ale was just a good easy beer, though.

>> Kendall: The same thing. I know in Idaho, eastern Washington, all those breweries when I was there had cream ale. So I think it's just something in that region. >> Dave: Unless you're making loggers. I think crema creams, uh, or blond ales are the things like if. If you're trying to drag your non. Craft beer friends. >> Julianna: Okay. >> Dave: Into a craft brewery. >> Kendall: The gateway drug.

>> Dave: It's the blonde or the crema that's going to tide them over. >> Julianna: Okay. >> Kendall: You know, and the crema with the corn already has that classic American taste. >> Dave: Yeah, it's. >> Kendall: It's. >> Dave: Oh. >> Julianna: And. >> Kendall: You'Re in, you're in, you know. >> Julianna: Yeah. >> Kendall: Corn. Not really corn country, but definitely farm. >> Julianna: Yeah, kind of. Yeah, farm country.

>> Dave: A little bit of a slick. >> Julianna: And in the grand scheme of things out there, like, you're not going to have a lot of pilsners, per se. So, like, why not? Okay. Well, this is brewed with South Dakota wildflower honey from their friends at Dakota. >> Dave: Honey Company, which I think that's one of the South Dakota's, like, major exports. >> Julianna: Honey, really? Okay. This ale is characterized by a subtle honey sweetness. Very

true. Um, that comes with a sting in the form of a high ABV. But do you taste the high ABV on this? >> Dave: Well, 7.3 is questionably high. >> Kendall: It's question for a crema. >> Julianna: Sure. >> Kendall: Very high for cremail, not high for everything else. Um, I think it's a beautiful beer. Very well made. >> Julianna: Yeah. >> Kendall: I didn't think all this would work, but it works. >> Dave: This is one of them. I wish it.

I wish you had brought back a six pack of this because, yeah, this. >> Kendall: Could be a dangerous beer because I could easily crush a couple of these without even realizing it. >> Julianna: Right, right. >> Kendall: At 7:2, you'd be, whoo, 30 minutes. >> Announcer: You're like, wow. Yeah. >> Julianna: Uh, yeah, you'd be very comfortable. But

this is. Well, this is kind of open my eyes on what a good crema could be because cremails for me are one of those in the guidelines that is just really hard because it doesn't have a lot going on. You know what I mean? And it's not supposed to be like crisp, like a pilsner can be crisp. And I just feel like it's, you know, kind of like that meh style that. >> Dave: Well, you know, Jenny, I mean, that's the most notable.

>> Julianna: And I think that's why I'm feeling m. Meh about the whole. >> Dave: So that's your Northeastern version of the Creamels. The Jenny. Right so what would you guys pair this with, food wise? >> Kendall: I mean, this could go with almost anything. >> Dave: Just, uh, pretty open ended. >> Kendall: American locker can go. I mean, just those traditional American foods. >> Announcer: Burger and fries. >> Kendall: Burgers.

>> Dave: Yeah. You watch Even game, Have some wings. >> Kendall: Or you know, wings, tacos, pizza, fried chicken. >> Announcer: I'd eat it with some roast turkey. >> Kendall: Yeah. It'll go with anything. >> Julianna: Yeah. And that honey sweetness, you know, will probably bring out the meat, some of. >> Dave: Those savory flavors too. Yeah.

>> Kendall: Yeah. >> Announcer: Reading this, I was expecting something closer to say like a hop slam, just without the hops. But it's really pleasant. It's not over. Overpoweringly sweet. I. I kind of wish maybe. Maybe I need to get some of this and have a hop slam and then have one of these, you know. >> Dave: Nice. >> Julianna: Yeah, sure, sure. >> Kendall: I'm not a fan. Never been a fan of that beer. >> Julianna: Really? >> Kendall: It's too much.

>> Julianna: Okay. >> Announcer: This is. >> Kendall: It's a lot. >> Announcer: Agreed, agreed. >> Julianna: The super excessiveness. Wow. Okay. >> Dave: All right. >> Julianna: Well, what. Shall we. Yeah, yeah. As if there was a doubt. This is a big five. >> Kendall: Yeah. Fantastic. >> Julianna: Yeah. Okay. Good old boy. Dave, I heard there was a rumor that you might have a story of sorts.

>> Dave: Yes. So this is from, um, uh, a news station in South Dakota. Burger latte brings curious customers to Sioux Falls Coffee Shop. So a coffee shop. So I guess South Dakota was celebrating, um, their burger week or burger month celebration. And so a coffee shop was, uh. So there's an annual burger battle. So these guys created a burger flavored latte. >> Julianna: Um, a burger flavored latte. >> Dave: And they have a hot version and the cold version and

on each one. So you. So have you guys ever seen like some of the crazier Bloody Marys? >> Announcer: Yes. >> Dave: Where people will serve like I've seen like a whole roast chicken. >> Kendall: Cornish game. >> Dave: Yeah, yeah. Things on that. >> Julianna: All the things. >> Dave: So they serve like a small burger on a stick, uh, with their. With their burger flavored latte. >> Julianna: Oh, God. And, uh, that's a thing. >> Dave: Yeah.

>> Announcer: I can get behind small burger on a stick. Burger flavored latte. I'm still. Yeah. >> Julianna: Why would. >> Kendall: I would just like a stick with a bunch of small burgers on it. Because meat on a stick is always the way to go. >> Julianna: Sure. >> Announcer: So this is crystals on a skewer. >> Kendall: Yep. >> Dave: It's called the. The Brakes Coffee Roasting Company in Sioux Falls.

>> Julianna: Okay. >> Dave: And, um, they, uh, they had a couple people come in and they actually said like the cold version tastes sort of like a Bloody Mary with like pickle and kind of tomato, uh, kind of flavors in it. I'm just like, how does that play with coffee, though? Like, I'm. I'm, um, I'm kind of like somebody, like good old boy Mike, who's a real coffee connoisseur. Maybe he's way more open minded. Mike is open minded about

coffee. Yeah. Or anything. Um, but like, I have very specific ideas about what coffee should taste like. >> Kendall: Right. >> Dave: What flavor components. So I'm. >> Announcer: It's a Venn diagram of those flavors. And burger flavors is not a Venn diagram. >> Dave: There's not a lot of. Yeah. There's not a lot of cross. Cross two distinct circles, you know? >> Announcer: Yeah. >> Dave: So I don't know. What do you guys think about a coffee flavored latte?

>> Kendall: It's a terrible idea. >> Announcer: It's brilliant marketing. >> Kendall: We're talking about great marketing. But I would not want to drink it. Agree. >> Dave: Just give me the burger. Like the bur. Like Kendall said, give me the burger on the stick. And I think I could get down with that. And then, like, would you even pair coffee with a burger? >> Kendall: Absolutely not.

>> Announcer: I mean, well, uh, I could do. I could see like some like, caramelized onions and like mushroom Swiss burger, like where you, like, put some coffee in the. In the mushrooms to cook them down. I could. I could see that. >> Dave: So they, uh, they put some pickle, garlic and onion seasoning and not even real onion. Uh, yes. In there. I mean, I've had some, you know, fruity, you know, like where you get fruit components on a semi.

>> Announcer: Um, related question. Is Instagram the end of the western world? >> Kendall: Yes. >> Announcer: Okay. >> Julianna: Yeah. >> Announcer: Cool. Yeah, Just double checking. >> Dave: It's one of the seven. Was it seven seals that are broken? Yeah, I'm pretty sure that that broke one of the seals. >> Kendall: Oh, yeah. >> Dave: Tick Tock's the other one. >> Kendall: Yeah. >> Announcer: Wow. >> Julianna: Okay.

>> Dave: Yeah. So burger flavored lattes is. Welcome to South Dakota. >> Announcer: Do better. South Dakota. >> Julianna: Okay. All right, let's get to another beer. So now let's move to Sturgis, South Dakota, and Sturgis Brewing Company.

>> Dave: Sturgeon, home of the famous bike rally. >> Kendall: One of these days I'm gonna go. I've never been. >> Dave: I can't believe you haven't been to it. >> Announcer: Can you go and not be on Harley? >> Kendall: Yeah. >> Announcer: Okay. >> Dave: I mean, Jerry Springer rode one of those three, uh, three wheel bikes. >> Kendall: Yeah. >> Julianna: Yeah. >> Announcer: Doesn't Harley mix some of those they love?

>> Kendall: Well, there's front trikes and back trikes, but yeah, I've owned Harley's. Um, but I've just never made it to Sturgis. But yeah, I mean, anybody can go okay. But I honestly just want to go ride Sturgis when the rally's not going on because the roads around there are amazing. It's a great place to ride a motorcycle and really want to get up there. >> Dave: Black Hills? >> Kendall: Yeah, up in the Black Hills. Gorgeous part of the country.

>> Announcer: I imagine it'd be a great place to go when there's not a boatload of traffic. >> Kendall: Exactly. >> Announcer: Yeah. >> Dave: Yeah. >> Julianna: Okay, so let's talk about the Black Hills Blonde ale from Sturgis Brewing company. It is 5.3% ABV. It is light, easy drinking, slight honey and mild nutty flavors, citrus notes and, um, just, you know, really easy. >> Announcer: Smells like sweet. >> Dave: Mhm. >> Announcer: Bread.

>> Dave: I like this. >> Kendall: I'd say it's all that. They nailed the description. It's a little sweet. It's a blond ale. There's nothing fancy about it, but it's. It's a pretty well made blondale. A little sweeter than I normally like, but not bad. >> Dave: Yeah. >> Julianna: And I think it's the honey that's making this like a bit on the sweet side. Like I'm. I'm tasting the honeyness, if that makes any sense.

Now, fun fact, Sturgis, South Dakota was named after Samuel Davis Sturgis, who was an officer of the United States army and a vet of, uh, the Mexican War, the Civil War, and the Indian Wars. >> Dave: Wow. >> Announcer: I know you like a war. >> Dave: He's a pretty badass dude. >> Announcer: I fought the Indians and all of them just. >> Julianna: And also maybe a Pennsylvania girl. Um, he was born in 1822 in Shippensburg, Pennsylvania.

>> Dave: He was like, I gotta get out of here. I'll fight whoever or whatever I gotta fight to get out of Pennsylvania. >> Julianna: Okay, that was rude. That was very rude. >> Dave: It was rude. >> Julianna: But no. He entered the United States military academy at 20. So he was born in 1822. He went to west and he went. And I mean, in 1842, he thought, oh, heck, I'm just gonna. >> Announcer: So he was a contemporary of some, um, I

think, I think Robert E. Lee was in there at the same time. And I say Winfield Scott Hancock, Stonewall Jackson. >> Dave: Imagine there after class parties, right? You know, hanging out and those alumni reunions. >> Announcer: Might have been awkward. >> Dave: Yeah. Hey, well, I mean, that old Civil War thing. >> Julianna: Well, and interesting that he went on like, to be part of that Mexican War and like, you know, and then wind up out there.

>> Dave: Well, probably like guys like that, they're like, okay, I've survived this. Now what's the next toughest thing I can go and, you know, gotta find something that's maybe gonna kill me. >> Announcer: So go to a land where I'm surrounded by people that want to see me dead. Yeah, no. >> Julianna: Well, there's that. And so for those of you that don't know which is me including, um. So Sturgis is known for this big motorcyc cycle rally.

>> Kendall: Yeah. Like, it's like a hundred thousand people or something show up for it. It's crazy. >> Announcer: Is it that small? I thought it was, yeah. >> Kendall: Might be more, which, I mean, it. >> Dave: Basically doubles the state's population or something like every time they have the first.

>> Julianna: Couple weeks of August. Yeah, yeah, yeah. And also there is the Sturgis Motorcycle and Use Motorcycle Museum and Hall of Fame, which preserves the history of motorcycling in the United States. >> Dave: I don't know if he still owns it, but the lead singer of Jackal. I don't know how many Jackal fans we've got here in the group, but used, uh, to co. Own one of the bigger biker bars. >> Kendall: The Buffalo Chip.

>> Dave: No, it was the, uh, Full Throttle Saloon. >> Kendall: Okay. >> Dave: Was the name of it. Yeah. >> Kendall: The other big one. >> Dave: Yeah. And they would have, like, dudes riding the. The big. Riding the motorcycle in the big, uh. >> Kendall: Oh, that's the circle of death. >> Dave: Yeah. >> Kendall: Yeah. Those are cool. >> Announcer: Circus. That was fun. >> Dave: Yeah. >> Julianna: Wow, that's great. Fun fact.

>> Dave: Thanks. >> Julianna: Okay, so let's go back to this beer. Um, I like the fact that the cans are just, I mean, you know, when you think of a motorcycle guy. >> Announcer: Solid beard. >> Julianna: Well, yeah, solid beard, right? >> Kendall: It's a hop. Yeah, Hop beard. >> Julianna: Kind of like a hoppy beard, right? Yeah, yeah. Um, but I mean, like, pretty basic, pretty, you know, standard. Um, solid blonde and a blunt. Yeah.

And interesting now that we've had a Crema and a Blondale from both south, um, Dakota that are actually. I mean, that are decent, but just sort of interesting that they're not influenced by a lot of hops, you know, from the west coast or the Northwest, you know what I mean? Okay, so what shall we rate this? A, uh, three. All right, well, there you go. >> Dave: Good job, Sturgis. >> Julianna: So next from Sturgis is going to be this Red Cut Amber Ale.

>> Dave: It's the Red Cut Amber Red

Ale. >> Julianna: Yes. >> Dave: Which seems redundant because. >> Kendall: So the Black Hills Brewing has a blonde and a red cut. So I wonder if they make a black. Black Hills Bluing Black ipa. That's. That's what they need to make. >> Julianna: I mean, that would be great, right? >> Announcer: Brunette. Uh, brown. >> Julianna: Brunette, brown. >> Dave: Baltimore. >> Julianna: Okay. You're trying. It's. It's not working. No, I mean, no offense.

>> Dave: I mean, I don't see black IPAs anymore. Like, uh, actually you do in that. >> Kendall: Part of the country. >> Dave: Really? Yeah, really. >> Announcer: It's. >> Kendall: It's weird. It's different up there, I'm telling you. I saw quite a few. And you know what else is big up there, especially in Montana? Scotch ales. Every brewery had a Scotch ale. >> Julianna: Really?

>> Kendall: There's one brewery, I think, in Great Falls, that their core flagship beer is a Scotch ale. >> Dave: Is it a weather thing, you think? >> Kendall: I don't know, it's. I don't know if it's a climate. >> Dave: Or culture, like a latitude kind of. >> Kendall: Yeah, but they love. They love those big multi beers up there. >> Announcer: Really? >> Dave: Okay, well, you gotta have something to get you through those.

>> Kendall: Brutal. They're also growing all that barley up there. Montana grows a lot of barley. >> Announcer: Yeah. >> Julianna: Okay. >> Announcer: Reasons to visit. >> Julianna: Yeah, makes sense. >> Dave: Absolutely. >> Julianna: Okay, so let's talk about red ales for a minute. Um, this one is 5.6% ABV, smooth, slightly sweet, toasted caramel, citrus, herbal hop aromas. Okay. So, Mr. Cicero, what do you think of when you think of a red amber ale?

>> Kendall: Kind of all of that, that toastiness, that little bit of caramel. There's a little bit of sweetness going on, but it's not overwhelming. You still have a nice solid bitterness to back it up, because it's still an American beer. You still want that American hoppiness. And it's kind of like a pale ale with the caramel just kind of tweaked all the way up and. >> Julianna: But not a West coast ipa. >> Kendall: Not west coast ipa. It still got that toastiness to

it and. Okay, you know, I'm really liking this. >> Dave: Do you think this style is ever going to come back around? Because it feels like probably, uh, not. >> Kendall: Red ales will probably never be big, but my gosh, they're so good when they're done. Well. >> Julianna: And I mean, this is. I'm really, really. Right. I'm really enjoying it. Just for the simplicity of it. >> Kendall: This is a style I'd love to see make it come back in the fall.

Yeah, this is a great fall beer. Uh, the whole red ale, amber ale thing, it's sad that so many of them have just disappeared, because I mean. >> Dave: Like, well, like Fat Tire is like the most obvious example. >> Announcer: It's not even the same anymore. >> Dave: Well, that's what I'm saying is what I mean. >> Julianna: But it was. >> Kendall: It was. Adams was reformulated. You know, the whole

amber thing is just falling off. But when it's done, well, they're beautiful. >> Dave: Plus, like, with an amber ale, like, if you're a hop head, you could make a hoppier. >> Announcer: Sure. >> Dave: You know, amber ale for the fall. >> Kendall: Remember the old Green Flash, the Hoppy Red? I forget what they called it, but it was a Hoppy Red. Basically, a red IPA was beautiful. >> Dave: It was a great beer.

>> Kendall: These caramel and toasty flavors can play so well with a variety of hops. >> Dave: Yeah. >> Kendall: And, um, it's a shame you don't see more of it. >> Dave: It's like people are scared of caramel malt or something. I don't know what, what happened, but. >> Announcer: I think Killian's destroyed the red ale market. But, you know, maybe that's just me.

>> Dave: Well, the Irish red, it's a different beast to me because it's got that more roastier, sweet, you know, kind of. >> Kendall: Like getting the red from, uh, roasted barley, actually, as opposed to caramel malts. >> Dave: Yeah. And so it's. It's a different little monster. But I like it. I like those too, though. So. >> Kendall: Yeah. >> Dave: What kind of foods would you guys pair with this beer?

>> Kendall: I'm always going to go with burgers or steaks. Any kind of. >> Julianna: Yeah, this is very gamey grill. >> Kendall: Grilled red meats work really well with amber. >> Dave: Red beer. Red meat. Yeah, yeah. >> Announcer: Anything cooked over wood or charcoal with this. >> Kendall: And even roasted meats and just red meats work really well. >> Dave: Yeah, 100%. >> Julianna: Uh, yeah. I mean, this is very classy. I think this is. Yep.

>> Announcer: Yeah. >> Julianna: Okay. >> Kendall: Well done. >> Julianna: We're gonna rate it a four, and we'll be back in just a minute. Welcome back, everyone. So today we're doing a little bit of a pseudo road tripping bringing back episode Dave's good old boy. Dave's older brother Kevin, otherwise known as kp, was on a road trip to. Through South Dakota and was thoughtful enough

to bring us, uh, some beer from South Dakota. So we've been sort of meandering through and drinking some beer while we're talking about the state. And honestly, um, like, so far I'm kind of impressed at this simplicity, but the quality simplicity of what we've had so far, that's. >> Kendall: That's what's been great, is these have been simple beers. Not to be offensive, you know, not to offend, but that's a blonde, a cream male. Some of these are very simple styles.

>> Dave: I think that's. >> Kendall: Wow. >> Dave: That's the true mark of someone who's really good at making beer because, you know, anybody can hide behind a really fancy adjunct. Whatever. Yeah. >> Kendall: But you can't hide anything in a cream ale or Blondale. >> Julianna: Right. >> Dave: So you guys were talking about the Badlands earlier and, like, what's up? So apparently it used to be at least part of it was a shallow sea and prehistoric times.

And so, like, even now the rocks are, ah, eroding at like one inch a year, which I don't know anything about. Sounds like geology, but that does seem, like, fast. >> Announcer: It's one of the fastest. The. The Nepali coast in Hawaii might be one of the only places that's floating faster. >> Julianna: Oh, wow. >> Dave: You know, like, if I. I'm only five, six, if I was eroding in an inch a year, I mean, that's. >> Announcer: Aren't you. >> Dave: How dare you?

>> Kendall: Yeah, it's a cool place. >> Dave: Son of a. So During World War II, also, uh, the U.S. used to test explosives there. So, like, that you do not. Like. Yes, that's exactly what it sounded like. >> Announcer: Yeah. >> Julianna: Uh, nice. >> Dave: We played an actual clip from a World War II explosives test. >> Julianna: Nice. Okay. All right, well, let's now go to Spear Fish, South Dakota. Yes.

Um, and interesting that both, like that we're kind of on the western end of South Dakota and we're going to talk about Crow Peaks. Oh, somebody told me, like, cream ale. >> Dave: One half of the state is, like, not populated at all. Like, only for South Dakota. Like, half of it, I think. Like, it's weird. Like, the. The population is so sparsely broken out. >> Julianna: Okay. >> Kendall: Not a lot of people there. >> Julianna: Yeah, I guess not. Okay. So

the history, like. So I didn't really know anything about Spear Fish. Um, so I wanted to look that up. Um, the Sioux Indians were. That was their territory. And, um, this area of South Dakota was, like, before the Black Hills gold rush of 1876, it was just mostly Indian territory, the Spearfish. And, um, it was founded at the mouth of the Spearfish Canyon. So there's a lot of canyons in this neck of the

woods. And like, visually, just looking at pictures of what Spearfish, South Dakota could be, the mountains are just freaking gorgeous. I mean, I. I could see why there's a lot of motorcycling in this area. >> Kendall: It's beautiful. >> Julianna: It's. Yeah. >> Kendall: Beautiful country. >> Julianna: Gorgeous. Gorgeous. Okay, so here's another crema slightly different than the previous cream ale that we had.

>> Announcer: Maybe the palest beer I've seen Right. In years. >> Kendall: Yeah, that's like MC Ultra Light. That is, um, very. So pale. >> Julianna: Okay. M. So in relation to the previous crema that we had, this one is 5% ABV and pretty basic, though it is brewed with honey. What do you guys think? >> Kendall: I like this. It's. It's not. I don't think it's as good as the first one we had. There's. There's a little something

missing. It's like. It needs a little more zip or pop or carbonation, but it's. It's a good beer. Um, but as a crema, I want a little more zip out of it. >> Dave: It'd be interesting to know what the, um. What the malt bill in this one is versus the other one, because. >> Julianna: Well. >> Dave: And not. Not darker malts or necessary. >> Kendall: Uh, I'm guessing this is 100%, like, pills or pale malt, because the color is as pale as you're gonna get.

>> Julianna: Oh, sure, sure, sure. But also, the other beer that we had was an Imperial Creme ale. >> Kendall: Not a fair. >> Julianna: You know, so. Right. So it's not. I mean, yes, it's a comparison, but it's not like a big comparison in the grand scheme of things. But as a basic cremale, I mean. Yeah, this is. This is why I have a problem with this style. And it. This is just me. I

know. Like, I just always feel like I need to have a little bit more hops in my beard, something crisper on the finish. And this isn't. And this isn't that. And I, like, try to figure out where to place this in the grand scheme of things, so. As are. Mr. Cicero. >> Kendall: I feel like it's a pretty average cream ale. There's some things that they. I think you've mentioned it, that you said, the zip, the pop, the dryness. There's something they could do that could

enhance that flav. That kind of final finish aftertaste, I think would improve it, but overall, it's not. There's nothing wrong with it. >> Dave: Yeah. >> Kendall: Um, I think we'd all just want a little bit more out of it. >> Announcer: Objectionable. >> Dave: I think this is a good lawnmower beer, or. >> Kendall: Absolutely. >> Dave: You could drink a lot of this, but I think if it finished a little drier, then you would want to drink more of it.

>> Announcer: That astringency would have you go back and back. >> Kendall: Yeah, but that's true of so many creme ales. They do. They can finish a little on the sweet side. >> Dave: Yeah. >> Kendall: So this is. This is not out of character for a cream ale. >> Dave: No, no. >> Kendall: I think it's a pretty good example of one. It's just some are better than others. >> Dave: Stylistically, I think they kind of nailed it, but

I think. Yeah. >> Julianna: So do you guys consider the cream ale, then? Like an American version of a pilsner. >> Announcer: Oh. >> Julianna: So in the sense of like, just being something that's easygoing, that would go with everything. >> Dave: Pre male is a distinctly American. >> Kendall: Yeah. >> Dave: Style. >> Kendall: And it, you know, dates back pre prohibition. Trying to find an ale alternative to the up and coming because they could.

>> Dave: They couldn't log. Right. They couldn't lager things, and they wanted to make it fast and be able to brew it. >> Kendall: And, you know, it's always creamers, traditionally made with a pretty good amount of corn because it was a American style using American grains. And I like cream ales. Uh, I brew them myself. But, yeah, this one, just a little more. Maybe a little more hop, a little more zip, a little more carbonation.

>> Dave: I think you're right. I think a little more would be. Yeah. Uh, would be in play here. >> Julianna: But with the cream ale, you don't, like. You have to, like, toe this line between hoppiness and not like it. You have to show some people. Yeah. I mean, you have to show refrain. And so this is showing. Right, right, right. >> Kendall: Yeah, this is. >> Dave: Well, I think it's more about not necessarily finishing hops. This is. I would add a little more bittering.

>> Kendall: Hops, a little more touching just to maybe just. I mean, a m. Little sharper. I don't even know if you could taste it. But just one or two little IBU points might be enough to creep this up to where it's like, oh, there's some. There's some balance there. >> Julianna: Yeah. >> Dave: Just to cut the edge off that. Sweet. >> Kendall: I still don't think it's a bad beer. >> Julianna: Yeah. >> Kendall: Still a solid three.

>> Julianna: Okay, so we are going to rate the Crow Peak Brewing Company, uh, Canyon Creme Ale A3. >> Dave: Yeah. No, I think this is a good little beer. >> Julianna: Now let's go to. And I'm kind of excited about this. We finally got an IPA in the works. >> Kendall: Yeah. >> Julianna: So this one is 6.5% ABV. And this one is called the 11th Hour IPA. >> Dave: Smells good. >> Announcer: It smells almost perfumey.

>> Julianna: I mean, the color on this is more in my. You know. >> Kendall: Yep. Very traditional. >> Julianna: It is floral. Wow. Oh, yeah. This is, like. Reminds me of, like, Indian fragrances. >> Announcer: See, I was thinking, like, geraniums. >> Julianna: Oh, okay. >> Announcer: Rhododendron. >> Kendall: Really interesting bitterness on that. >> Dave: It's kind of west coast, kind of.

>> Kendall: West Coasty, but not quite. You're not getting just huge amounts of pine. There's more like. More like a spiciness to it. >> Dave: Yeah. >> Announcer: Reminds me a little bit of the, um, you know, the third coast. >> Dave: It's almost. It's almost. Yeah. >> Announcer: Lakes region IPAs. >> Kendall: Yeah. >> Dave: Yeah. It's almost like if you use like, I don't know, like, noble hops to hop up a West Coast IPA or something. Mm.

>> Kendall: Mhm. That's a good. >> Announcer: Yeah. >> Kendall: Um, that's good. There's. There's something different about the bitterness on this, and I would love to know what they use, but I really like it. It works. >> Julianna: Oh, this is. Yeah, this is interesting. >> Dave: This is such a change up from the last few beers. >> Announcer: Absolutely. >> Dave: This is a nice way to kind of. Kind of wrap this up. But I like this.

This. This is a really cool ipa. >> Announcer: This came from South Dakota. >> Julianna: Yeah, right. >> Kendall: I really like. >> Julianna: Yeah, yeah. I mean. And honestly, really impressed by the whole flight because you're not taking, I mean, granted, you know, this was just one man's interpretation of what he saw and he pulled for

us. And I mean, who's to say that there aren't any breweries out there in South Dakota that are doing, like, pastry stouts in, like, over the top flavors. >> Announcer: Please don't. >> Julianna: But I like the simplicity of this flight in a American ness of it, like, if that makes any sense. >> Kendall: You know, getting more American in Mount Rushmore. >> Julianna: Right. I mean. Right. >> Announcer: Both with the people on it and how we acquired it.

>> Julianna: No, but. Okay, Wow. >> Announcer: I mean, right. >> Dave: Uh, we bought. We bought South Dakota from the French. >> Julianna: Right. Well, but. But I just like the simplicity of what they have, you know, that it's not over the top. And not, again, not to say that there isn't anything over the top out there in South Dakota, but these are just. They're solid for what they are. And this is truly like beer flavored beer that I feel like we've been missing.

>> Announcer: Who's this good at brewing beer that wants to live in South Dakota in the middle of nothing? >> Julianna: Right? >> Kendall: Man, this. This beer, I looked it up. It says it's made mostly with Cascade and Centennial, so there you go. >> Julianna: Wow.

>> Announcer: Eat your heart. >> Kendall: They really have found a unique way to add and dose these hops that make them a little different than everybody else. >> Julianna: Right. >> Announcer: I like this. >> Kendall: This is not what I expect from Centennial Cascade, but boy, they did a great job with it. >> Dave: Yeah, that's not the usual flavors you get out of those hops. That's interesting.

>> Julianna: Okay. I mean, and I wonder if their hops are coming from the Pacific Northwest, which is, you know, or whether there's something like, more localized for them. I don't know. Like. >> Dave: So. Okay, so, Kendall, you were gonna tell us a story about your grandmother oh. >> Julianna: Wait, can we rate this beer? >> Dave: Well, I. Okay. I mean, I guess we can. >> Julianna: I'd like to give it. >> Dave: Yeah.

>> Julianna: Uh, this is definitely one of the. Yeah, this is fine. >> Kendall: Most enjoyable IPAs I've had in a while. >> Julianna: And. And what's really nice about this is that I'm getting my me, myself. I'm getting away from the New England starlight. PAs, you know? >> Dave: Like, how dare you?

>> Julianna: I know, I know, I know, I know. I mean, if you know me, the majority of my family is all like super juicy orange juice, but I feel like my pendulum, my taste palate is starting to swing west again. But this is such a nice balance. It. It's like sort of leaning in that west coast, but not the old school green flash west coast. >> Dave: Well, I think Drew said it. >> Kendall: Drew nailed it. >> Dave: Third coast. >> Julianna: Yeah.

>> Kendall: Yeah. So I think about some of my favorite IPAs. You're talking Revolution, Anti Hero, Bell's, Two Hearted Fatheads, Headhunter. >> Dave: Middle of the country. >> Kendall: Middle of the country. >> Announcer: Have you tried any of the new Bells? The like, Change of Heart and the, uh, Hazy Heart? >> Kendall: I tried the Hazy Heart. >> Dave: The Hazy Heart. >> Kendall: I was disappointed.

>> Announcer: The Change of Heart's pretty decent, but wow. >> Kendall: Yeah, this was good. >> Dave: Well done. >> Kendall: Crows. Crow Peak. >> Dave: Yeah. >> Kendall: Really very good ipa. >> Julianna: Okay. So you had a story you wanted to tell us? >> Kendall: Well, you know, I've been to South Carolina a couple or, uh, South Dakota. >> Announcer: Wow.

>> Kendall: Wow. I've been to South Dakota too. South Dakalaka, but that's a. Ah, it's a whole different story. Um, yeah, I've been to South Dakota a few times as a kid and that was fun. Once we went out with some family friends, and then a few years later, we went out with my grandparents. So two trips in a row. My parents must really liked it, but I remember I was about 8 years old, my grandma was about 60. We went to the Badlands, and the Badlands are fascinating. Everybody should go.

Um, no water. You don't, you know, nothing really growing. It's. It's desolate. And there's a place where you could like, climb up on a overlook to see more of the Badlands. And there's a trail you have to hike up. It was not a hard hike because, uh, my grandparents, they were probably about 60 at the time. But, you know, we were in the van. We left all of our stuff, went out hiking except for my grandmother

who took her giant purse with her. And as you can imagine, you know, thinking about your grandma's purse, it was massive. It looked kind of like a cooler. >> Announcer: You could fit in it. >> Kendall: Uh, it was big. She had everything in there. And so we hiked up and she was struggling with his giant purse. And we get to the top and we see this beautiful view of the badlands. And my grandpa asked her, why'd you bring your purse up here? Should have left it in the car.

And she's. Well, she's like. I thought there might be a gift shop up here. So there was no gift shop to the disappointment of my grandmother. But boy, it was beautiful. It was beautiful. Badlands, uh, are really cool. The um, what? Mount Rushmore is pretty amazing. Seeing Crazy Horse, the richest fossil beds. >> Announcer: In the, in the world, apparently. >> Kendall: It's a really cool spot if you've never been to that part of

South Dakota. I think everybody stood up there and I haven't been since I was a child. So I need to go back myself and see it as a grown up. But there's actually cool country, Cool country. >> Dave: Vault in the back of Lincoln's head. I don't know if you guys know that. >> Announcer: Wasn't that in Richie Rich? >> Dave: No, it's, it's true. >> Kendall: Really. >> Dave: There's actually ah, documents stored in some kind of.

Oh man, I forget. It's. It's like some, they're preserved in some sort of way. >> Announcer: Yeah, like a hyperbaric chamber or something. >> Dave: Well, yeah, so originally the guy who was, who designed Rocky, uh, Mount Rushmore was going to do the Louisiana Purchase in the side of the mountain. But that did. >> Announcer: Seems like. >> Dave: That seems very difficult and hard to.

>> Announcer: Get funding for, I would imagine. But you put some rich people's faces on it. >> Kendall: Yeah, yeah, sure, yeah, go, go see it for yourself. Yeah, head to South Dakota. >> Julianna: Wow. And is it cheesy that like I hear the word badlands and I think of the Bruce Springsteen song? >> Dave: Uh, yes, yes. >> Announcer: What song? >> Dave: Anything that leads you to think of Bruce Springsteen is cheesy. >> Julianna: That is so rude.

>> Dave: Well, you know what? >> Announcer: He's not even from Pennsylvania. >> Kendall: He's not even on Mount Rushmore. >> Dave: That's true. >> Julianna: But New Jersey is right next to. >> Dave: If there was a. If there was a Mount Rushmore of New Jersey rock legends, I would not put Bruce Springsteen. >> Announcer: He'd be after Jon Bon Jovi. >> Kendall: Bon Jovi would be on there.

>> Dave: I would put Jon Bon Jovi four times and not put. >> Julianna: Oh, that hurts my heart. >> Kendall: Okay, really off track. >> Julianna: Look, I think today's episode was really cool. First of all, I mean just the beer that we had was like solid all the way through. And then on top of that, the fact that this was from South Dakota that, um, sadly, me and my naiveness would say, south Dakota. Why would I want to

go there? Which is making me want to go to South Dakota. >> Dave: Go there for the nature and the sites and the beer. >> Julianna: And the beer, apparently. Yes. Well, that's going to

wrap it for today. Good boy Kendall, thanks so much for being here. >> Kendall: It was a pleasure. I had a blast today. >> Julianna: Right? Please tell us about your blog. >> Kendall: My beautiful wife and I blog about the good news of good beer@beermakes3.com. >> Julianna: Good old boy Drew. Thanks for being here. >> Announcer: So glad, uh, to be here, as always. >> Dave: Yay. >> Julianna: Good boy, Dave. >> Dave: Bruce Springsteen sucks.

I'm kidding. He doesn't. >> Julianna: Wow. >> Dave: He really does. >> Julianna: Whatever. This is good, Juliana. I am. I love Bruce Springsteen. And, um, keep on juggling 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 tap it in the subscribe button. Give it a little tappy. >> Julianna: Tap, tap, tap a roo.

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