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S2 Bonus: The Opening Crack - Michelada · Bards and Barrels

• 0:16
  SPEAKER_00: And it is time for the opening crack, the sideshow to the DD show we normally do, where we taste and we rank some beer.
• 0:24
  SPEAKER_00: How are we tonight, fellas?
• 0:26
  SPEAKER_00: I'm excited.
• 0:27
  SPEAKER_00: Beautiful.
• 0:28
  SPEAKER_00: What are we drinking this evening?
• 0:31
  SPEAKER_01: So tonight we have the Mikelata from Four Noses Brewing Company, which is a this one is a collab with The Real Dill.
• 0:42
  SPEAKER_01: The Real Dill.
• 0:43
  SPEAKER_01: The pickle place.
• 0:44
  SPEAKER_01: The pickle company.
• 0:45
  SPEAKER_01: Pickle Company out of Denver.
• 0:46
  SPEAKER_01: Out of Broom Broomfield, Colorado.
• 0:48
  SPEAKER_01: Nice.
• 0:48
  SPEAKER_02: Brewery is in Brewer.
• 0:50
  SPEAKER_02: Oh god, this is the brewery is in Broomfield.
• 0:53
  SPEAKER_02: The Pickle Company is in Denver.
• 0:55
  SPEAKER_02: Yes, Broomfield is a suburb of Denver.
• 0:58
  SPEAKER_02: Don't don't mean in the comments.
• 1:01
  SPEAKER_00: Oh man, this is delicious.
• 1:04
  SPEAKER_01: Oh we might have a new number one on my list.
• 1:09
  SPEAKER_00: I love this.
• 1:11
  SPEAKER_00: This is really good.
• 1:13
  SPEAKER_00: Yeah, I think there's a little left in there.
• 1:15
  SPEAKER_00: Jeez.
• 1:16
  SPEAKER_02: Thank God.
• 1:19
  SPEAKER_00: So let's talk about this can.
• 1:22
  SPEAKER_00: We're looking at a can here for the Mikelata.
• 1:24
  SPEAKER_00: So they have a call-out on there for the Real Dill Company, Real Dill Pickle Company.
• 1:30
  SPEAKER_00: It's looking like a Bloody Mary.
• 1:32
  SPEAKER_02: It does.
• 1:33
  SPEAKER_02: In a I mean a true Mikelata style, like in a margarita glass.
• 1:36
  SPEAKER_00: Oh, yeah.
• 1:38
  SPEAKER_02: And as we said, this is uh by Four Noses Brewing.
• 1:41
  SPEAKER_02: Did you notice that the Four looks like a nose?
• 1:43
  SPEAKER_02: So you should totally go look that up because that is pretty dang cool.
• 1:47
  SPEAKER_02: Or as uh uh uh they would say on Dungeons and Daddies, ding that's pretty ding dang cool right there.
• 1:53
  SPEAKER_02: Who is it that says that?
• 1:55
  SPEAKER_02: No, I can't think of his name.
• 1:56
  SPEAKER_02: Dang.
• 1:56
  SPEAKER_02: Anyway, uh there's some pickles, some peppers, some dill, some flames on there.
• 2:02
  SPEAKER_00: Yeah, I like like the flaming serranos on the side there.
• 2:05
  SPEAKER_00: That's pretty sweet.
• 2:05
  SPEAKER_02: That is really cool with the limes down in the corner.
• 2:07
  SPEAKER_02: I mean, I think they live up to like what you think a micolata would be.
• 2:12
  SPEAKER_02: It's like they they try to really represent that there, which is nice.
• 2:14
  SPEAKER_00: I appreciate too that they have call-outs to there on like what hops they used in this and like the grains and things too.
• 2:21
  SPEAKER_00: So if you're interested in that kind of information, it's all just right there on the can for you.
• 2:25
  SPEAKER_00: I love that.
• 2:25
  SPEAKER_02: I do wish more breweries would do that because it's like how do you get anybody familiar with like the several hundred varieties of hops that are out there?
• 2:34
  SPEAKER_02: If you don't tow to their website, right exactly.
• 2:37
  SPEAKER_02: Yeah, that's a good point.
• 2:38
  SPEAKER_02: And maybe that's the point.
• 2:39
  SPEAKER_02: I don't know.
• 2:40
  SPEAKER_02: But I like the fact that it's on the can.
• 2:42
  SPEAKER_00: So you can find uh four noses brewing at four nosesbrewing.com.
• 2:46
  SPEAKER_00: And as we mentioned, they're out of Broomfield, Colorado.
• 2:48
  SPEAKER_00: This is a lager.
• 2:51
  SPEAKER_00: And uh, what taste profile are you guys picking up on this one?
• 2:55
  SPEAKER_02: Well, I mean the fact that that it it has it's it's it has a maize base in it for its malt, so you don't pick up any of the malt flavors.
• 3:03
  SPEAKER_02: Matter of fact, not sure we pick up any beer flavor in this.
• 3:06
  SPEAKER_01: It's a beer exactly, you're right.
• 3:09
  SPEAKER_01: This is uh tomato beer or red beer, as some of us call it.
• 3:14
  SPEAKER_01: Uh, this has tomatoes, harano peppers, lime, and spices.
• 3:19
  SPEAKER_01: It yeah, this is more of a like a breakfast brunch beer.
• 3:26
  SPEAKER_01: That would be amazing.
• 3:29
  SPEAKER_01: Hair of the dog.
• 3:30
  SPEAKER_01: Like last time we talked, we had that spicy pickle beer, and this is like a cousin of that.
• 3:35
  SPEAKER_01: Like, it's so in the pickle world.
• 3:36
  SPEAKER_01: Yes, we've been having a lot of pickles lately.
• 3:38
  SPEAKER_01: Uh, but this one, that one you didn't want food with.
• 3:41
  SPEAKER_01: You needed to have it sipping by itself.
• 3:43
  SPEAKER_01: This one would go great with anything.
• 3:46
  SPEAKER_01: Like, this is a great one to eat with a brunch, yeah, fried chicken, whatever.
• 3:52
  SPEAKER_01: Like, yeah.
• 3:53
  SPEAKER_02: I I think this is a good in-between of the pickle beers we've had.
• 3:57
  SPEAKER_02: It's like the the spicy pickle fight that we had the last opening crack was like too much spice.
• 4:02
  SPEAKER_02: It's like it it was good, but it's like you're not gonna be able to sit there and really drink that with food.
• 4:07
  SPEAKER_02: And then the first one we had way back when the the dill pickle beer we had, that I believe was from Zipline Brewing, yeah, almost a little too much pickle in it.
• 4:15
  SPEAKER_02: So it's like it had that brininess and definitely tasted like pickles, but that's where we could also see that that turned off some people.
• 4:21
  SPEAKER_02: And this is like in the middle.
• 4:22
  SPEAKER_02: This is a good drinkable pickle flavor, has a little tomato in it, but that doesn't turn me off.
• 4:28
  SPEAKER_02: I mean, if you're a red beer drinker, this is right up your app.
• 4:30
  SPEAKER_01: But it's not just a red beer, it's also peppery.
• 4:33
  SPEAKER_01: So, like got this round of peppers in it, got that in there.
• 4:35
  SPEAKER_00: Yeah, I think it's super balanced.
• 4:37
  SPEAKER_00: Like what they tell you is in this beer, you pick up on.
• 4:39
  SPEAKER_00: Like you pick up on the peppers, you pick up on the tomato, you pick up on the dill, but it is all balanced well to where you can actually taste those things.
• 4:47
  SPEAKER_01: And it's still a beer in the background, too.
• 4:51
  SPEAKER_01: It's probably the most subtle part of it, is being a beer, right?
• 4:54
  SPEAKER_02: And I think as we we've had a few drinks of this already, and it's like as it's warmed up a little bit, I do taste a little bitterness on the very tail end of it.
• 5:03
  SPEAKER_02: So maybe it's that hops coming through.
• 5:05
  SPEAKER_02: I I don't know, but it it is there potentially present.
• 5:09
  SPEAKER_02: Jeez, Brad.
• 5:10
  SPEAKER_02: Whoops.
• 5:11
  SPEAKER_02: I was trying to just he's had two of these already.
• 5:13
  SPEAKER_00: If it's the if it's a hops, or even just like a little of the the acidity of the tomato, potentially too.
• 5:20
  SPEAKER_02: Oh, that could be, or the lime.
• 5:22
  SPEAKER_02: I thought about that too.
• 5:22
  SPEAKER_02: Maybe it's the citrus coming in there at the end.
• 5:25
  SPEAKER_00: Uh, so not a super strong beer.
• 5:27
  SPEAKER_00: I think it comes in at 4.9%.
• 5:30
  SPEAKER_00: Um, as we mentioned, it is a lager.
• 5:32
  SPEAKER_00: Um not you know, not a lot of hop flavor, not a lot of yeast flavor.
• 5:37
  SPEAKER_00: The maltiness isn't necessarily there.
• 5:39
  SPEAKER_00: We hit on a lot of that um color when we poured this out.
• 5:42
  SPEAKER_00: What does this look like?
• 5:43
  SPEAKER_02: Oh, it's it's a red orange.
• 5:44
  SPEAKER_02: I mean, it's it's a red beer, and so like while it's not like super tomato forward, it it comes out red orange-ish color.
• 5:52
  SPEAKER_02: Typical make a lot of style.
• 5:53
  SPEAKER_02: Yeah, but um, I would say if we want to talk about mouthfeel really quick.
• 5:59
  SPEAKER_02: I really liked how you just said that like you can pick out all the flavors because that I think that's very true.
• 6:04
  SPEAKER_02: Like, you across your palate, you see all those things, and you do you are a hundred percent correct.
• 6:09
  SPEAKER_02: You can pick out every single one of those flavors they say that are in there.
• 6:12
  SPEAKER_01: And it's like layers, it's like it hits different parts of your mouth, it even goes up to your nose a little bit.
• 6:17
  SPEAKER_01: It's it's uh an experience.
• 6:19
  SPEAKER_00: I love too that it's still light though.
• 6:21
  SPEAKER_00: Yeah, you taste all of those, but it doesn't just like sit heavily on your palate, it doesn't have a dirty finish, like you get a little lingering pepper flavor, but it's still really nice.
• 6:30
  SPEAKER_02: And and it's and it's it's very gentle pepper, which I like that.
• 6:34
  SPEAKER_02: It's like I don't mind the heat beam back there, but I don't also don't want it to be like, oh, I don't know if I want another drink.
• 6:39
  SPEAKER_02: Like this is like I want another drink.
• 6:41
  SPEAKER_02: This is the flavor, not the heat.
• 6:42
  SPEAKER_01: Yes, absolutely.
• 6:44
  SPEAKER_01: The flavor of Serranos, but not the heat.
• 6:46
  SPEAKER_02: And and and they really don't point it out, but but they do say that there's pickle brine in it, obviously.
• 6:51
  SPEAKER_02: But it that salt in there helps just accentuate all those flavors.
• 6:55
  SPEAKER_02: Like it's there, you taste it, but you wouldn't pick it out as a flavor, but it definitely enhances it.
• 7:00
  SPEAKER_02: And I love that.
• 7:01
  SPEAKER_00: That's true.
• 7:02
  SPEAKER_00: So bringing this back into DD, where would we find this in Faroon?
• 7:09
  SPEAKER_02: Uh, well, I'm I I went with a very generic location for this one just because I I I wanted it to be in a city.
• 7:15
  SPEAKER_02: So I went with Waterdeep.
• 7:16
  SPEAKER_02: So that one's not very exciting, but you would find this beer called the Pickled Pixie Potion.
• 7:22
  SPEAKER_02: Going with the alliterations tonight at the Dilly Delight Tavern.
• 7:27
  SPEAKER_02: Because I needed two more D's in there, apparently.
• 7:30
  SPEAKER_02: The Dilly Delight Tavern.
• 7:32
  SPEAKER_02: Uh, they pair this beer though with their Mystic Brine bites.
• 7:38
  SPEAKER_02: I'm sorry, I can't deal with a straight face.
• 7:40
  SPEAKER_02: There's just too many, too many things in here.
• 7:43
  SPEAKER_02: Um I'm just gonna stop there and be quiet.
• 7:47
  SPEAKER_02: But this is an amazing beer you would find in a waterdeep, so go do it.
• 7:52
  SPEAKER_02: At the where?
• 7:54
  SPEAKER_02: Uh at the pub is the Dilly Delight Tavern, and you're gonna ask for D.
• 8:00
  SPEAKER_02: The double D, that's what they call it.
• 8:01
  SPEAKER_02: Down on down on the docks.
• 8:02
  SPEAKER_02: You go to the double D on the docks.
• 8:04
  SPEAKER_02: Oh no.
• 8:05
  SPEAKER_02: And you ask for the pickled pixie potion.
• 8:08
  SPEAKER_00: Okay.
• 8:09
  SPEAKER_02: Which may be made of pickled pixies, but they won't tell anybody because they say it's a secret recipe.
• 8:13
  SPEAKER_02: Sounds like abuse, so we won't talk about it.
• 8:16
  SPEAKER_01: Yeah, it's fine.
• 8:17
  SPEAKER_01: So I am changing it up.
• 8:19
  SPEAKER_01: I'm not going to a pub.
• 8:21
  SPEAKER_01: I'm going to the hottest new brunch spot in Neverwinter.
• 8:26
  SPEAKER_01: As Helms Helps.
• 8:28
  SPEAKER_01: Helms Hold Hearth and Hop.
• 8:31
  SPEAKER_01: It is a mouthful.
• 8:32
  SPEAKER_01: Oh, yeah, that's right.
• 8:33
  SPEAKER_01: Helmshold, hearth, and hop.
• 8:35
  SPEAKER_01: They're probably gonna have to rename that because that's but uh it is only open in the morning, so all the hungover people in Neverwinter, they wake up, stumble their way to Helm's uh what did I say?
• 8:48
  SPEAKER_01: Helmshold hearth and hop.
• 8:51
  SPEAKER_01: And they order the hair of the beholder.
• 8:54
  SPEAKER_01: Ooh, I love that.
• 8:57
  SPEAKER_01: So the hair of the beholder also goes really well with their signature breakfast, which is Helm's Helmet of Hash, which is a hearty corned beef hash with poached eggs and Hyundai sauce.
• 9:09
  SPEAKER_02: He's coming up with menus for you.
• 9:12
  SPEAKER_02: Does this place closes it too like any good?
• 9:15
  SPEAKER_02: Have a respectable brunch place.
• 9:16
  SPEAKER_02: Okay.
• 9:17
  SPEAKER_00: As long as you're seated by 145 or something.
• 9:19
  SPEAKER_01: You gotta wake your ass up.
• 9:21
  SPEAKER_00: Get down there.
• 9:23
  SPEAKER_00: Helm is calling.
• 9:26
  SPEAKER_00: Alright, well, I uh I'm calling this one the Bloody Bard.
• 9:31
  unknown: Ooh.
• 9:32
  unknown: Okay.
• 9:32
  SPEAKER_00: And there's a story behind it.
• 9:34
  SPEAKER_00: But the Bloody Bard is served in the Gilded Keg Tavern, uh, which is located in Roggersheim.
• 9:41
  SPEAKER_00: Uh it is on the Moonshe Isles.
• 9:44
  SPEAKER_00: Uh, it received its name because years ago a brave lad saved the town from a kraken by speaking it to death.
• 9:54
  SPEAKER_00: So the Grateful Townsfolk created the special brew in his honor.
• 9:58
  SPEAKER_00: Uh, they used spices and local fruits to capture his fiery spirit and bold personality.
• 10:02
  SPEAKER_00: Thus, the bloody the bloody bard was born.
• 10:06
  SPEAKER_00: Or brewed.
• 10:07
  SPEAKER_01: I like it.
• 10:07
  SPEAKER_01: Ooh, very nice.
• 10:08
  SPEAKER_01: I like it.
• 10:09
  SPEAKER_00: That's all I got.
• 10:12
  SPEAKER_00: Acceptable.
• 10:13
  SPEAKER_00: You pass.
• 10:14
  SPEAKER_00: All right.
• 10:15
  SPEAKER_00: And then next important uh question is where are we going to place this on the challenge rating scale?
• 10:21
  SPEAKER_00: So for listeners who haven't joined us for this, we rate these uh just like you would a challenge rating, one, two, all the way up to a 20.
• 10:27
  SPEAKER_00: Typically ones are your lighter cremails, maybe those uh beers that are designed for not your hardy craft beer connoisseur, um, all the way up to something like a double IPA.
• 10:38
  SPEAKER_00: Um, we would say triple, but the triple we tried wasn't even that's interesting.
• 10:44
  SPEAKER_00: Um, I I don't know what you guys think, but um this one came in on the lower end for me.
• 10:49
  SPEAKER_02: Okay, first before before we go one by one here, can we agree that for us personally this is 100% a one?
• 10:55
  SPEAKER_02: We would drink this anytime, anywhere, anyplace, right?
• 10:58
  SPEAKER_00: Yes, okay, yes, okay, automatic success.
• 11:01
  SPEAKER_02: Yes.
• 11:02
  SPEAKER_01: Uh I would go probably like a two or a three with the caveat that you need to like bloody Marys.
• 11:10
  SPEAKER_01: Like if you like a Bloody Mary, try this beer.
• 11:14
  SPEAKER_01: Like it is excellent if you like Bloody Marys.
• 11:16
  SPEAKER_00: I think if you like a Bloody Mary, you will love this beer.
• 11:19
  SPEAKER_00: Yeah, yeah.
• 11:20
  SPEAKER_00: Even if you don't like beer and you like Bloody Marys, I think you will love this beer.
• 11:24
  SPEAKER_00: Yeah.
• 11:24
  SPEAKER_01: And I wouldn't say that about all Micheladas in any world.
• 11:29
  SPEAKER_02: True.
• 11:29
  SPEAKER_02: Right.
• 11:30
  SPEAKER_02: Uh I agree with what both you said.
• 11:31
  SPEAKER_02: I don't really have anything to add.
• 11:32
  SPEAKER_02: The only thing I might add though is if if you are not a tomato fan, don't get scared off by this beer, though.
• 11:41
  SPEAKER_02: Because it's like the tomato flavor, even though it's bloody merry forward, doesn't come through super strong.
• 11:46
  SPEAKER_02: So I I'm not gonna give it extra for that.
• 11:48
  SPEAKER_02: I would probably give it a two or three as well.
• 11:50
  SPEAKER_01: Two or three.
• 11:51
  SPEAKER_01: Phil, what was your number?
• 11:52
  SPEAKER_00: Um uh we'll give it the three instead of the two, mainly because if you're not into like spiciness either, there's just like a lingering spice there.
• 12:02
  SPEAKER_00: If you're not used to that when you're drinking beer, it might turn you off.
• 12:05
  SPEAKER_00: But it's not a beer spice, it's a spice spice.
• 12:08
  SPEAKER_00: Yeah, that's what I mean though.
• 12:09
  SPEAKER_00: Like if you're just not into that, it's different.
• 12:11
  SPEAKER_02: I see what you're saying, though, because there are three things here that could turn people off potentially tomatoes, pickles, and spice.
• 12:17
  SPEAKER_02: And so if you don't like any of those, you may not pick one of these up.
• 12:20
  SPEAKER_02: But I I would still highly suggest it is really good.
• 12:24
  SPEAKER_02: Well, so do I.
• 12:25
  SPEAKER_02: Obviously, we do.
• 12:26
  SPEAKER_00: Well, I would say yay or nay, but clearly we don't even need to have that discussion.
• 12:31
  SPEAKER_01: Well, yes.
• 12:33
  SPEAKER_00: Um, so once again, this was the Mikelata from Four Noses Brewing Company.
• 12:37
  SPEAKER_00: Uh, take a look at their other brews, four nosesbrewing.com out of Broomfield, Colorado.
• 12:42
  SPEAKER_00: And that is gonna do it for this bonus episode.
• 12:44
  SPEAKER_00: Stay tuned for more beer reviews in the future.
• 12:47
  SPEAKER_00: You can check out our regular show Bards and Barrels, anywhere podcasts can be found.
• 12:51
  SPEAKER_00: You can also follow us on Facebook, Instagram, and YouTube at Bards and Barrels.
• 12:55
  SPEAKER_00: Until next time, may your dice be hot and your beer be cold.