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You Are Gonna Make My Third Eye Blue · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Julianna>Today we are going to do a brewery takeover of Third Eye Brewing Company in Cincinnati, Ohio.
• 0:11
  > Julianna>Yay. The Great American Beer Festival just named them brewery of the year for 2001 to 5000 barrel brewery. Let's qualify that for the second consecutive year.
• 0:27
  > >The Third Eye Brewing Company beers we'll be trying today are Untapped potential Kolsch Style Ale.
• 0:35
  > Dave>That's what they called me in high school.
• 0:36
  > Dave>Untapped potential.
• 0:38
  > >Nirvana or bust. Double Dry Hopped Nipah Enlightenment Blood Orange Wheat Ale. The Getting Twisted German Pretzel Ale and Higher Purpose Milky Stout.
• 0:50
  > Dave>Milky Milky Ride.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Dave>Because that's where the good stuff is.
• 1:24
  > Announcer>It sips, Suds and smokes with your smokin host, the good old boy.
• 1:50
  > Julianna>Suds.
• 1:50
  > Announcer>Suds.
• 1:51
  > Dave>Suds.
• 1:52
  > Announcer>Uh, it's time for more Suds.
• 1:55
  > >Foreign.
• 1:59
  > Julianna>Hey there. Welcome, everyone, to another Suds segment where we have a lot of spirit. In fact, good old boy Mike is constantly at 75 bourbon. And good old boy Dave usually tops out at about 86 gin.
• 2:20
  > Dave>Sometimes I get up to about 92.
• 2:22
  > Julianna>Oh, and what am I?
• 2:24
  > Dave>Uh, you're 14amaro.
• 2:28
  > Julianna>Okay.
• 2:30
  > Dave>26% wall and paw pack brewing. Brewing beer. And, uh, 15 hershey syrup.
• 2:38
  > >Wow, that's an interesting mix.
• 2:42
  > Julianna>Well, what about the Isle of Whiskey?
• 2:44
  > Dave>Do you just.
• 2:45
  > >What about the Hershey?
• 2:47
  > Dave>Bottled it straight back.
• 2:48
  > >You don't even look at the label.
• 2:50
  > Dave>Or she gets an infusion.
• 2:52
  > >Ok. Holy cow.
• 2:55
  > Julianna>Okay, I'm one of your hosts. Good ago, Juliana.
• 2:59
  > Julianna>More than what my parts are, apparently. And joining me today at the table is good. Oh, boy.
• 3:04
  > Julianna>Mike.
• 3:05
  > >Well, I just want to say that while I like the thought of being 75% bourbon, I would have to say that I am probably more destined to be 92% gin, because I probably consume by volume more gin than any other beverage, hands down. So. Me too. Um, gin's good. You know, I. I don't think. I. I've never. Yeah. No, there is no bad day with gin.
• 3:33
  > >Like, ever.
• 3:34
  > Dave>Except the day the bottle runs, uh, out.
• 3:36
  > Julianna>Yeah. Okay. Good old boy Dave.
• 3:38
  > Dave>He.
• 3:44
  > >Did you practice that?
• 3:45
  > Dave>Yeah.
• 3:46
  > Julianna>Yeah, I could tell.
• 3:47
  > Dave>Walk around the yard sometimes, just going, hey, hey. Makes the neighbors look at me funny.
• 3:52
  > >Okay, honey, call 91 1.
• 3:55
  > Dave>That damn boy's walking around the yard again yelling, hey, yeah, no pants.
• 3:59
  > Julianna>And for the record, I am 1/4 Natty Bo, 1/4 Pennsylvania Breweries, 1/4Amaro, and 1/4 Hershey syrup, Scotch.
• 4:17
  > >Wow. She did not include Hershey's in there.
• 4:20
  > Dave>So no Hershey's Squirts.
• 4:21
  > Julianna>There's nothing sweet about me.
• 4:24
  > Dave>God almighty. I'm not part of this.
• 4:27
  > Julianna>Uh-huh. Yeah. Okay.
• 4:32
  > Dave>Yeah.
• 4:32
  > Julianna>Well, today we are going to do a brewery takeover of Third Eye Brewing Company in Cincinnati. O Yay.
• 4:42
  > Julianna>The Great American Beer Festival just named them brewery of the year for 2001 to 5000 barrel brewery. Let's qualify that for the second consecutive year.
• 4:56
  > >We'd call that like a medium brewery.
• 5:00
  > Julianna>Other accolades for them include the Grand national champion at the US Open Beer Championships in 2024, uh, gold medal winners at, uh, the US Open Beer Championships for their beers Higher Consciousness, Double Astral, Dark Aura and Inner Sight. They were also medal winners at the US Open Beer Championship which included four gold, two silver and two bronze. Now I know I should probably ask good ol boy Dave to find if he knows any more information about it, but, um, what I can tell you is that Third Eye Brewing became Sharonville, Ohio's first craft brewery. When it opened in June 2020. A group of five owners came together, including Tom Collins and a father daughter team of Tom and Chloe Shafer. Now the name, the name has a fun meaning. Um, the third eye is typically known as the mind's eye and it looks for new possibilities. The brewery hopes to open your mind's eye 1/3 pints.
• 6:02
  > Dave>What happens if your third eye is brown?
• 6:08
  > Julianna>You need to take some window cleaner and clean it off.
• 6:12
  > Dave>Do you open your brown eye or.
• 6:14
  > >Do you, can you wink with it? Oh, there's, there's eyes upon you, Dave. Just, just not when you think there are.
• 6:23
  > Dave>Someone's always watching.
• 6:25
  > Julianna>Oh yeah, okay, that's, that's very sweet of you to say that. Now, um, of note, they did take the co founder and head brewer of Brink Brewing and had them join their team. So.
• 6:42
  > >Well, there you go. So we were having this discussion as we were looking over, you know, the script that I was thinking about the other breweries that are in the Cincinnati area. I think probably the largest one is Rhine guys.
• 6:55
  > Dave>Rheingist. Yeah. And then you got Mad Tree and Urban Artifact.
• 6:58
  > >Jackie O's has been around for a long time.
• 7:01
  > >Probably, uh, one of the older, um, breweries in the area.
• 7:04
  > Dave>Fatheads. Is that Cincinnati?
• 7:06
  > >I know it's Fatheads is Akron.
• 7:08
  > Dave>Akron, yeah.
• 7:09
  > >Or sorry, Cleveland. Um, so you know, uh, when you find somebody that's making really great beer, I always think that that's a byproduct of the community of breweries that are probably that those people have been exposed to. And I don't know that that's the case with those five people.
• 7:28
  > >I don't know their backgrounds, but, um, it is one of those things where you tend to challenge, you know, uh, people that are brewing within, uh, the same market that you're. You're brewing in, I would say 5,000 barrels. I'm betting their distribution is not any more than 100 miles, you know, around Cincinnati itself. Um, so it's really great that, um, they're making great beer. And this, to me is actually a more difficult award to be because it's not just for a beer.
• 8:03
  > Dave>Right. Yeah. You didn't just get to.
• 8:05
  > >It is somebody that is looking across the portfolio of beers that you're capable of making and really honoring not just your capability of doing a one off. Um, this is. You're. You're bringing all the skill and talent across a portfolio beer compared to all.
• 8:21
  > Dave>The other breweries roughly your size across the.
• 8:25
  > Dave>Like, how. How does your.
• 8:26
  > Julianna>Oh, sure.
• 8:27
  > Dave>How does stack up? Um, all in all.
• 8:29
  > Julianna>Yeah, yeah, no, it's great.
• 8:31
  > >Yeah.
• 8:31
  > Julianna>Um, and their website, just in case you're curious, just talks a lot about beer and food, which, honestly, to me is a very Ohio thing. Beer and food go hand in hand.
• 8:42
  > Dave>Skyline Chili.
• 8:44
  > Julianna>Yeah. So, uh, good a boy. Mike, why don't you give us today's lineup?
• 8:48
  > >The Third Eye, uh, brewing company beers we'll be trying today are Untapped Potential Kolsch Style Ale.
• 8:56
  > Dave>That's what they called me in high school.
• 8:57
  > Dave>Untapped Potential.
• 8:59
  > >Nirvana or Bust. Double Dry Hopped Nipah Enlightenment Blood Orange Wheat Ale. The Getting Twisted German Pretzel, Alex and Higher Purpose Milky Stout.
• 9:12
  > Dave>Milky. Milky, Right.
• 9:14
  > Julianna>Um, okay, well, we're going to be tasting these beers on the fly like we normally do, and then we're going to give our tasting notes and rating them from one to five as we go.
• 9:22
  > >So I'm not rating.
• 9:23
  > Julianna>Dave, you could.
• 9:25
  > >Okay, yeah, let me break out that.
• 9:29
  > Julianna>Oh, let's get to the first here.
• 9:39
  > Dave>All right. Untapped potential.
• 9:40
  > Julianna>Untapped potential. This is 5% ABV. The Kolsch style originated in Cologne, Germany. German malts, hops and yeast keep this beer true to its heritage, making it crisp, delicate, and extremely drinkable. This beer has won awards in 2020, 2021, 2022 and 2023 Ohio Craft Brewers cup and took best in in 2020.
• 10:08
  > >Interesting.
• 10:09
  > Julianna>So Ohio is proud of Kolsch beers.
• 10:13
  > >As they should be. I mean, you know, there are a couple of things that I look for in a really great Kolsch. It is, um, the style of bitterness. Um, it is how crisp it is, and it has to have a bit of a, um, watery, you know, kind of component to it. Um, those are, you know, kind of the three things I think about, you know, for really great Kolsch.
• 10:38
  > >Wow. This has all three of those in Czech, for sure. Yeah. I love this. This is what a great opening salvo of a beer, uh, for us to enjoy.
• 10:50
  > Dave>Yeah, Mike like the beer.
• 10:53
  > Julianna>We'll be back in just a minute. Welcome back, everyone. Today we are doing a brewery takeover of a brewery we sure are. In Cincinnati, slash Sharonville, Ohio, called Third Eye Brewing Company. And right before the break, we started talking about the first beer, which is the untapped potential kolsch style ale, 5% ABV. And shocker, folks. Good old boy Mike was. He liked to be happy about it.
• 11:24
  > Dave>And it's on tape.
• 11:25
  > Julianna>And we have not coerced him in any way.
• 11:28
  > Dave>Oh, he's been coerced.
• 11:29
  > >Well, I'd throw that, you know, a bit of a, uh, question, uh, to think about are other great Cole Spears that, you know, we've enjoyed either, uh, here on the show or just in general. And, you know, like, wow, that's sad that, you know, weren't, like, you know, half a dozen that were kind of jumping out at us. But, um, Urban Chestnut, who makes a lot of great German beers, you know, uh, has a really great kolsch, uh, in their lineup. But, you know, I think that it's definitely one of those beers that, um, if it's on the menu and especially that is a beer that I'm going to usually start with. Um, yeah, but I think this one is very well made.
• 12:13
  > Dave>Well, you know, Coach is sort of a hybrid lager ale kind of mashup a little bit. And it's got components of both. Both things. But I like this.
• 12:23
  > Dave>I think the. The finish on this has. Is just bitter enough that it kind of carries with the sweetness.
• 12:33
  > Announcer>Good.
• 12:34
  > Dave>Um, mouth feel like in 5%. I think this thing has just the right amount of flavor that keeps it interesting. And this is a good beer. Like sitting, eating some wings, watching the game, like, whatever. Like, I think you could have anything to eat with this beer.
• 12:52
  > >I think wherever they're sourcing these noble hops, I think they're the ones that I want to stand up and applaud the most to, because I think that that's really what's made the difference.
• 13:01
  > >That and the choice of yeast. Yeah, yeah. Uh, for sure.
• 13:05
  > Julianna>Fair. I Mean, and the thing is, on average, like, even if we were exposed to really good kolsch beers in our market, would we be going like, I feel like there's such an underrated style because you're either going for a pilsner, maybe you're going for like a pale ale and you really like.
• 13:28
  > Julianna>This is a niche that is such, when it's done well is such a beautiful beer style, but like no one knows how to market it correctly. Does that make sense?
• 13:37
  > >But I think on the other side of the coin is that getting really great, you know, well made kolsch is. It's pretty difficult. I find the vast majority of them are too sweet. Um, they um, do not have a crisp finish, um, that, you know, it's usually just some lay down finish that is, you know, some of that sugar is translating on the back end, you know. Um, but it is a bit of that mouthfeel thing, that watery, you know, watering.
• 14:09
  > >Ah kind of mouthfeel. That is probably the most common thing that I just don't taste. People nail the hops. Um, you know, working with noble hops, it's not like, you know, rocket science, um, but it is those other components that I really find are usually somewhat lacking or missing in the vast majority of kolsch, you know, beer that um, that is being made.
• 14:32
  > Dave>I think there's a lot that goes into. Yeah, to your, to your point, like with the noble hops, it's not like people are trying to stack, oh, I want grapefruit plus strawberry and then a little bit of cat pee and like what, what all those other things are. It's just how do I get this pretty consistent, kind of earthy, fruity, you know, flowery kind of thing that backs up this, whatever my malt bill is and then. But I think, you know, the mash like components, like what, what they're mashing, how they do the mash. I think because it's. This is a German beer style.
• 15:08
  > >Right.
• 15:09
  > Dave>So you know that there's a lot of tradition and a lot of structure in how these beers should be mashed, how they go into the boil and everything and how they need to be finished out with the, with the yeast. So yeah, I think it is a, um, it is a technically not difficult, but a, a beer that has to be brewed by someone who understands the technical aspects of how to get the best out of this style.
• 15:39
  > >Very simple ingredients.
• 15:41
  > Julianna>Yeah, sure, sure. And also somebody that shows, that can show restraint because in this day and age everything is about the excessiveness. I mean, everyone wants a 15 IPA, right?
• 15:52
  > >I'll take a less is more culture.
• 15:54
  > Dave>Oh, I need an Imperial Kolsch. You know, like.
• 15:58
  > Julianna>Don'T do that. It doesn't work.
• 15:59
  > >Right.
• 16:00
  > Julianna>But. But yes, this has been beautifully coming to mind.
• 16:05
  > Dave>And low low abv, Low Ab, low ABV beers can be a lot more difficult to brew.
• 16:14
  > >Well, sure.
• 16:15
  > Dave>Than a high ABV beer because you. There's less to hide behind and, you know, you've got to get the most out of what you've got.
• 16:23
  > Julianna>Yeah, true. Okay, well, right out the gate, I think we need to rate this kolsch a five.
• 16:30
  > Dave>You know, what's funny is we've been doing this show for a lot of years, and I honestly, you know, we raise up how many, you know, fingers we want to rate. The beard. I didn't realize Mike had five fingers. I don't think I've ever seen that before.
• 16:45
  > Julianna>Well, I knew he had one finger. Yeah, yeah, yeah.
• 16:49
  > Julianna>I mean, I was afraid there was a puppet, you know, that was involved.
• 16:52
  > Dave>But like a prosthetic thumb or something.
• 16:55
  > Julianna>Or prosthetic middle finger that keeps popping.
• 16:58
  > >I am m giving this my ultimate compliment, which is I'm finishing the sample in front.
• 17:02
  > Julianna>Oh, my God. Okay, moving on. Let's go to be your number two, which is nirvana or bust. Double dry hopped NEPA, 7% ABV. So medium in body and smooth in mouth. Feel this easy drink in. Nepa is ripe with juicy notes of citrus and grapefruit and a little bit of pine.
• 17:25
  > >I like this.
• 17:26
  > Julianna>It's double dry hop with Nelson Sovin hops as well as Citra and Columbus for that heightened hop aroma and flavor. Now this one, um, well, it just says 2023 GABF Brewery of the Year and 2024 Grand National Champion for this.
• 17:47
  > >Really?
• 17:48
  > Dave>Well, m. I don't think necessarily that's about the beer, I think.
• 17:54
  > Julianna>Okay. Yeah. And they just tacked it out.
• 17:55
  > Dave>I mean, this is an okay Nepa. It's pretty good.
• 17:59
  > Julianna>Are you getting any pine on the nose?
• 18:02
  > >Too much. So, you know, almost.
• 18:04
  > Julianna>Um.
• 18:05
  > Dave>Um, I get a little. That resiny.
• 18:08
  > >Yeah.
• 18:09
  > Dave>And the. The flavor, too. Like, it's.
• 18:10
  > >It's almost more of a west coast.
• 18:13
  > Dave>Yeah. Nippa instead of anipa O Nippa. Uh, I made that up.
• 18:19
  > Julianna>Yeah.
• 18:19
  > >There's just something, uh, to me that is not in balance with the hop choice, you know, itself a great mouth feel. You know, uh, the base beer, to me, um, seems like it's. It's very well made. I think you attenuated out, you know, quite well. I don't know. There's just something about hot blend here that I like. The original seems off.
• 18:40
  > Dave>I like the beginning of the flavor, and I like the middle, but I don't like the resiny finish.
• 18:49
  > >If I. I love exactly the way.
• 18:51
  > Julianna>He described what you're. You're giving out fives, and then you're agreeing with Mike. I mean, with Dave.
• 18:58
  > Dave>I know.
• 18:59
  > >Yeah.
• 19:00
  > Dave>Mike's all hopped up on angry cider.
• 19:02
  > Julianna>I guess he must be. Okay, so. Okay, so you're getting pithiness that you would know and expect and citrusiness.
• 19:14
  > Dave>No, I, uh. It's. To me, it's more of a piney, resinous.
• 19:18
  > Julianna>But in the beginning, are you getting citrus?
• 19:20
  > >It's like. It's like a Lagunitas maximus.
• 19:23
  > Julianna>Okay.
• 19:23
  > >If I had to describe, you know, some of the aroma, I think there is a little.
• 19:27
  > Dave>There is some citrus in there, and there's. The mouthfeel is great on this beer.
• 19:31
  > >Yeah, yeah.
• 19:31
  > Dave>The mouth feels, like, amazing.
• 19:33
  > >Yeah, it's very creamy.
• 19:34
  > Julianna>Yeah, it is. It is.
• 19:35
  > Dave>I just, like. I would wonder what hop they use, that. What the piney hop was, and maybe just back that one out.
• 19:43
  > Julianna>We'll be back in just a minute. Welcome back, folks. Today we're doing a brewery takeover of Third Eye Brewing in the Cincinnati Sharonville, Ohio, area. And right before the segment break, we started talking about the nirvana or bust. Double dry hopped Nepa.
• 20:06
  > Dave>Uh, Nawipa.
• 20:07
  > >Uh, so.
• 20:08
  > Julianna>Right.
• 20:09
  > >The thing that Joanna, uh, did was she actually read the hops out to us that were published on the can, and we were. I was speculating, uh, what I thought was the hop that was throwing things off was a New Zealand hop, but it's actually something completely different.
• 20:26
  > Julianna>The Nelson Soviet. Yeah, yeah. And. And that has me, honestly, a little confused, because when I think of Nepas.
• 20:36
  > >I don't Galaxy Mosaic all day long.
• 20:38
  > Julianna>Right.
• 20:39
  > >You know, those are the cornerstones of really great Nipahs.
• 20:43
  > Julianna>Right. Which makes me think that this really isn't a nipah. And I know that there's a fine line between what is and what really isn't, but I just.
• 20:54
  > Julianna>Yeah. I feel like. Is this maybe more Midwest because of that pineiness that's in there.
• 21:00
  > >Definitely. Um, I think that if you were to have Nepa's from, say, Massachusetts, so you hop, you know, you got something from Trillium or Treehouse, you know, and stacked it beside this, I think you would go, whoa, where's the orange juice? Yeah, yeah, exactly. You know.
• 21:17
  > Julianna>Yeah, yeah. Okay.
• 21:19
  > Dave>I just. I feel like people tend to misuse the Nipah, uh, label.
• 21:26
  > >Yeah.
• 21:26
  > Dave>Because uh, and I think, and I think a lot of times you're selling yourself short like, you know, you can make a hazy IPA that's not a Nepa.
• 21:35
  > >I would have been a lot better probably if they had described it as a hazy ipa. I pro. My mindset would have shifted. Oh, totally, absolutely. And I probably would have given it a lot more, um, latitude.
• 21:48
  > Dave>Yeah, yeah. You know, when you hear Nepa, your brain goes to. It's citrusy orange juice, you know, because the body is a Nipa body, you know, but the uh, the hop profile just doesn't.
• 22:02
  > >I'm going to stick then with. This is a good beer that I think that is just properly improperly labeled. Yeah, yeah, I agree with that.
• 22:09
  > Julianna>Yeah. Okay, fair.
• 22:10
  > Dave>Yeah.
• 22:11
  > Julianna>Well, we are going to rate the Nirvana or bus double dry hopped Nipa A uh, three.
• 22:17
  > Dave>No Wipa or no Wipa.
• 22:20
  > Julianna>Yeah, yeah.
• 22:22
  > Dave>And now for the worst beer of the flight.
• 22:24
  > Julianna>How do you. You don't even know that.
• 22:26
  > Dave>I haven't even tried it.
• 22:27
  > Julianna>Okay, so now we're gonna go to enlightenment. Good old boy Dave. Okay, some enlightenment. This is a blood orange wheat ale. This is 5% ABV.
• 22:39
  > Dave>This beer has two strikes against it right off the bat.
• 22:42
  > Julianna>Okay.
• 22:42
  > Dave>Blood orange and wheat.
• 22:44
  > Julianna>Okay, so it's a fruited wheat that's refreshing and well balanced. The blood orange gives the soft wheat base a touch of sweet and tart goodness.
• 22:54
  > Julianna>Perfect for any season or occasion according to them.
• 22:58
  > Dave>Tastes like soap.
• 22:59
  > Julianna>What?
• 23:01
  > Dave>Orange soap? Orange soap with tang in it.
• 23:04
  > >Mhm.
• 23:05
  > Dave>It's actually not bad, but okay.
• 23:07
  > Julianna>Are you getting citrus on the nose?
• 23:09
  > Dave>Yes.
• 23:09
  > >I think the first thing that's striking me is the mouthfeel. Great wheat beer, you know, really great base. Uh, you know, wheat beer really nailed the guy.
• 23:18
  > Dave>Be soft.
• 23:18
  > >Yeah, Soft the mouth, feel the viscosity, you know, of all this. This is, that is right on par.
• 23:26
  > Dave>This is a solid American wheat beer. Okay, I'm going to be nice and say that. Well made. I don't like the style but I.
• 23:36
  > >Um, think the other thing I enjoy about this is that it is not a jacked, uh, up, you know, orange, ah, laden with, you know, wheat ale. Um, the.
• 23:46
  > Dave>It's not shock top.
• 23:47
  > >It. Yes it is. It is a, uh, I'm gonna call it a, um, finally something is in check. Um, you know, orange weed ale.
• 23:57
  > Dave>It's just enough orange that it just kind of rides along. It lets it be a weed ale, but it's like, yeah, here's a little.
• 24:06
  > >A little I would Definitely be very disappointed if somebody garnished this with a, uh, with the orange wedge. I think you are missing the opportunity to just simply enjoy the beer.
• 24:17
  > Dave>They've added the orange wedge for you.
• 24:19
  > Julianna>Right. You know, so nothing else is needed. Okay, that's fair.
• 24:23
  > >Yeah. I think this is a good, uh, reflection to me of great choices, you know, through what I'm suspecting was probably half a dozen recipes they went through to arrive at this one. To actually, you know, move to that point of not going with something over the top and being rather reserved and introducing more and more flavor. The sugars of this in check. I love the bitterness. I like the finish. This is a very well made wheat beer.
• 24:54
  > Dave>Don't freak out. I think Mike likes another beer.
• 24:57
  > >I like another beer. I do.
• 24:58
  > Julianna>I'm so confused.
• 24:59
  > Dave>This is confusing and weird, uh, and.
• 25:04
  > Julianna>All of those things. Also, I'm happy that it's not just a wheat beer, that it's got a little bit of something else, because who makes just a plain old wheat beer? That's anything that anyone would go towards. Do you know what I mean?
• 25:21
  > >Yeah.
• 25:22
  > Julianna>Anymore. I mean, I'm just, um, you know.
• 25:26
  > >I think there are a lot of wheat beers that people laden with a bunch of fruits.
• 25:29
  > Julianna>Well, that's what I mean. And then it's. And then it's like, gross, because then it's more fruit.
• 25:34
  > >It's more fruit than wheat beer.
• 25:35
  > Julianna>And then you're not even balanced right. And you're not even realizing it's really a beer per se.
• 25:41
  > >I have a whole group of friends and family as well as we have, you know, fans of the show, that they're just not into hops. I mean, it's just their thing. And so I always challenge, uh, brewers and on premise restaurants to say, you need to think about products that you're going to have on hand that are going to cater to people that just don't like, you know, incredibly bitter beers. And. Yeah, uh, so, you know, wheat beers to me are really great choices, you know, for that.
• 26:12
  > >Um, and, but the thing is, is that I find usually those are an ambient product that is, has way too much sugar and is way sweeter than this. And they do, you know, jam a bunch of fruit. Fruit stacked on top of it. I really like this as a great choice, uh, for people that would walk in a brewery and say, I don't like those nipahops, you know, do you have something else that doesn't taste like I'm sucking on a bitter stick? But I want beer, I want beer. Yeah, and I think this is a great choice.
• 26:43
  > Dave>I think where wheat loses out sometimes, you know, other than the fact that it's gross and it makes gross beers. But, um, is that for people, like Mike said, who don't like hops or whatever? A lot of times that's the same crowd. They're like, oh, I can't have gluten or blah, blah, blah, whatever.
• 27:03
  > Dave>So they just veer off to hard seltzer or cider or something and. And then you've lost that whole chunk.
• 27:10
  > Julianna>Yeah, that's a whole different.
• 27:11
  > >And you even have. And you haven't even taken a sip of the beer, right? Yeah.
• 27:14
  > Dave>Right.
• 27:14
  > >You know, and a lot of people.
• 27:15
  > Dave>They don't really think of wheat beers beyond, like, Belgian Witness. Like, they're like, man, this is, you know, shock top, Blue moon, whatever.
• 27:23
  > Dave>Like, this is. This is what a wheat beer is. A wheat beer can be something completely different.
• 27:29
  > Dave>Like, this is a refreshing summertime kind of beer like, that you can enjoy with a lot of different kinds of food and stuff. I can't believe I'm saying so many nice things about a wheat beer, but it is actually pretty good.
• 27:43
  > Julianna>This is a day of, uh. Interesting.
• 27:45
  > Dave>I know. Mike, would you pair this beer with Skyline chili?
• 27:49
  > >Uh, no. Negative. I wouldn't compare. I wouldn't stack Skyline chili with dog food. So. Sorry. If you stick noodles in. In something that has beans and. And so. No, that's not chili. That's an abomination.
• 28:03
  > Dave>So no noodles and beans?
• 28:05
  > >Apparently not, no. Unless you want to break out the chopsticks.
• 28:09
  > Dave>Hey, wait. What's that weird thing your family makes? Uh, from Ohio that's got noodles in it.
• 28:14
  > >Oh, well, that's. That's different.
• 28:16
  > Dave>Yeah.
• 28:18
  > Announcer>Okay.
• 28:19
  > >You know, Amish, you know, noodles and mashed potatoes is a delicacy.
• 28:24
  > Dave>That's totally different. Egg noodles.
• 28:28
  > >That sounds so normal.
• 28:29
  > Dave>That's such a normal thing to eat.
• 28:31
  > Julianna>Yeah. Uh, okay.
• 28:34
  > >Um, I think some of the things I think about pairing this with would be what I call a five cheese grilled cheese sandwich.
• 28:40
  > Dave>Oh, heck, an adult.
• 28:41
  > >An adult version of, uh, you two massively fresh, you know, slices of, uh, sourdough bread, uh, jacked up with, uh, some garlic salt. Five different kinds of cheeses. Colby jack, provolone, cheddar. Ah, some, um, so lots of.
• 28:59
  > Dave>Lots of milk fat.
• 29:00
  > >Absolutely.
• 29:01
  > Dave>And salt to kind of pair with this sort of sweeter, slicker, little bit.
• 29:06
  > >Let that thing melt until you just go. I think it might be ready.
• 29:11
  > Julianna>Yeah. Okay.
• 29:12
  > >So cool.
• 29:13
  > Julianna>So what are we going to rate this Enlightenment blood Orange. Oh my God. A four.
• 29:19
  > >How about that, uh, great wee beer.
• 29:21
  > Dave>That was a good Ohio accent. Oh, my God.
• 29:24
  > >A four.
• 29:28
  > Julianna>Ladies and gentlemen, in case you didn't know, Mike has spent time in Ohio. And we will be back in just a minute. Welcome back, everyone.
• 29:42
  > >Oh, wow.
• 29:44
  > Julianna>So today's okay episode. Besides Dave getting really excited.
• 29:49
  > Dave>Wowie.
• 29:50
  > >We were tasting the next beer.
• 29:51
  > Julianna>Okay. We are talking about Third Eye Brewing in the Cincinnati Sharonville, Ohio area. And we're doing a, um, brewery takeover. And so far, I have to say, we. This has been a really nice flight.
• 30:07
  > Dave>Can we name this episode? You're gonna make my third eye blue.
• 30:12
  > Julianna>Wow. Okay, so we are going to get into this next beer which is called Getting Twisted German Pretzel.
• 30:22
  > Dave>The aroma on this beer is.
• 30:24
  > Julianna>Okay, let me speak, let me speak. So this is 5.2% ABV. And this is a German pretzel ale, which I honestly didn't even know a German pretzel ale could exist. So this award winning beer was inspired by everyone's favorite salty snack, the pretzel. German barley, rye and wheat mingled with a touch of salt to deliver this delicious, one of a kind liquid pretzel experience. Now this won gold medal in 2022 and 2024 at the Ohio Craft Brewers Cup.
• 31:00
  > >The first thing that struck me with the aroma is it is incredibly floral. I mean it tastes like you have just walked into a flower shop or.
• 31:09
  > Julianna>It smells like you went into a flower.
• 31:11
  > >Yeah. I mean it is just.
• 31:14
  > Dave>See I get.
• 31:15
  > Julianna>Are you getting any breadiness?
• 31:17
  > Dave>I'm getting the bread. I'm like, I'm getting like crackers Bakery. Yeah.
• 31:21
  > Julianna>Okay, so a breaker. Ah. A breakery. A bakery and a florist. We're next to each other.
• 31:27
  > Dave>I think like when you're about doors open, when you're like four or five inches away from. From it, it's the floral part. But then when you go in closer, that's when the, the bread and the cracker really starts coming in.
• 31:39
  > Julianna>The bread comes out. Yeah.
• 31:42
  > Dave>Dude, this, this thing's got layers going on.
• 31:46
  > >Yeah, this is definitely, um, so one, I don't know of a reference beer that's called Pretzel Ale. So I'm just looking at it, you know, for what's in the glass and I'm going, wow. The, the thing that is, is really horrible about this beer is that I do not have a larger glass. This is seriously, like really great. Very tasty. Oh, um, you know, I'm like, wow. Just can you give me a giant pretzel? That thing of mustard and just a small size. Go away.
• 32:17
  > Dave>That little bit of salt.
• 32:18
  > >Yeah.
• 32:19
  > Dave>That's in just sort of accentuates all the other flavors. It's. It's definitely like if you mashed up pretzels and made a beer out of that, you know, and for all we.
• 32:32
  > Julianna>Know, maybe they did. I mean, I. I don't know. Are you getting any spiciness, like, any rice?
• 32:37
  > >No, but I'm actually a little bit.
• 32:38
  > Dave>Tearing up a little bit and enjoy crying. Uh, this might be.
• 32:43
  > >It's, uh. I would describe the mouthfeel as, uh, creamy.
• 32:48
  > Julianna>Oh, it is.
• 32:48
  > >Lively.
• 32:49
  > Julianna>Creamy.
• 32:50
  > Dave>I finally know what love feels like.
• 32:55
  > >Uh, this is definitely steinworthy, you know, uh, beer, you know, something that you would have, uh, saying, I just want a full liter of this.
• 33:02
  > Julianna>Is this going to take over the Oktoberfest?
• 33:05
  > >Uh, if there was another style of beer to be introduced, you know, during Oktoberfest, I would be saying, this is it. Yeah.
• 33:14
  > Julianna>How interesting. How interesting.
• 33:17
  > >Again, you know, I find myself coming to some of the same points of conclusion of saying the thing that I like about this the most is what it's not, which is not overdone.
• 33:29
  > Julianna>Right.
• 33:29
  > >And there, again, this. This finite measure of grand restraint of jacking this thing up with so much.
• 33:36
  > Julianna>You know, which could easily be done.
• 33:38
  > >Flavor, that it would have just.
• 33:40
  > Dave>But what a lot of birds, really.
• 33:43
  > >Good harmony, great balance. You know, I love for what they didn't do to this.
• 33:48
  > Dave>A lot of birds would have made this, like, 7%.
• 33:51
  > >It would have been sugar bomb kind.
• 33:53
  > Dave>Of red because there would have been so much rye in there that they were trying to make it actually look like a pretzel.
• 34:00
  > Julianna>Right.
• 34:00
  > Dave>You know?
• 34:01
  > Julianna>Right.
• 34:01
  > Dave>Um, and it would probably would have had some kind of crazy German hop profile or whatever. This is like, you could get a glass of this and a, you know, some pretzel with a beer cheese, and you're fricking going, man.
• 34:19
  > >It definitely reminds me of a lot of the, uh, Pennsylvania, you know, style, uh, rye whiskey.
• 34:24
  > >Um, it really has a lot of. Some of the same, you know, floral components. I could. I could pour a Sagamore, you know, uh, you know, rye for you right now, and you'd go, man, Mike, you were just dead on, you know, between those.
• 34:38
  > Julianna>Oh, sure. Or a little wiggle.
• 34:40
  > >Yeah.
• 34:40
  > Julianna>Um, Pennsylvania rye whiskey. Yeah.
• 34:43
  > Dave>Yeah, I. I sure everybody likes a little wiggle in them.
• 34:50
  > Julianna>The saltiness, though, it's like I feel it on my lips. I don't necessarily taste it, but I know that it's there.
• 35:00
  > >Um, it reminds me of just when. Uh, so if you've ever witnessed me, you know, making a world class, you know, old fashioned is the, the secret ingredient is just two drop saline.
• 35:15
  > Julianna>Okay.
• 35:16
  > >And you know, it's a lot to be said that, you know, really great beverages are finished off, you know, with just a touch of salt.
• 35:23
  > Dave>And so for all of you out there, if good old boy Mike is making you a cocktail and you notice him with a little, uh, eyedropper dropping spoons, it's not roofy, okay? So don't worry.
• 35:36
  > Julianna>Yeah. Despite what you may think this time.
• 35:38
  > Dave>Now, if you get a little sleepy.
• 35:40
  > >After the drink now, if Dave is cooling, it is definitely.
• 35:43
  > Julianna>It's on. Okay? So let's rate this.
• 35:48
  > Dave>Yeah.
• 35:49
  > Julianna>Assault. Uh. Oh, five. We're going five. I see five.
• 35:56
  > Dave>Mike has pulled out the fifth finger.
• 36:03
  > Julianna>Okay, last but certainly not least, let's go to the higher purpose milk stout. Now this one is 6.3% ABV. A little bit up there.
• 36:12
  > Dave>Well, they can make a beer that's over 5%.
• 36:15
  > Julianna>Well, live life, do good and drink beer. The perfect balance of roasted malts. This award winning stout is dark, sweet and full bodied. The caramel, chocolate and coffee flavors derive from over nine types of grain. Combines with the soft, creamy sweetness from the lactose to tantalize the senses. So this one, 2021 GABF Gold and a lot of other awards.
• 36:47
  > Dave>The only thing I don't like about this beer is the mouth fill.
• 36:50
  > >It's a little watery.
• 36:51
  > Dave>Well, it's a little thin.
• 36:53
  > Julianna>Oh, yeah, it is.
• 36:55
  > Dave>Um, I don't know that I would call this a milk stout either. Nope, I think it's a Roasty.
• 37:02
  > >It's definitely more of that Rasputin.
• 37:04
  > Dave>Yeah.
• 37:05
  > >Um, you know, it's not Russian Imperial.
• 37:08
  > Dave>But it's definitely not Milton.
• 37:10
  > Julianna>It's headed into that territory.
• 37:12
  > Dave>It's a stout. Yeah, just call it a stout. You know, call it a, you know all. You could almost call it a coffee stout.
• 37:19
  > >No, um, it's definitely not bitter enough to head down that path to being declared, you know, arrested stout and a roast, um, you know, that you would think of. But, um.
• 37:30
  > Dave>Do you get a lot of sweetness from the milk?
• 37:33
  > >No, I. The whatever, uh, you know, milk solids or flakes, lactose that they added here. It's. It's.
• 37:41
  > >If it is, it is like in.
• 37:44
  > Dave>The back, which I appreciate that, but you know, but it's. I think it's. Again, this is like one of those where maybe they just called it the wrong thing.
• 37:51
  > >I agree. I think this is a good stout. Beer that I think that they just mislabeled.
• 37:56
  > Julianna>Okay. Okay. But as. But as a stout, let's say we're going to rate this a four. Okay, well, that's going to do it for today. I think this was a great episode and, um, I need to. We need to drive up to this area.
• 38:14
  > >Great beer. I thought what was interesting is the beers that, you know, they highlighted at least, you know, the double astral dark aura. Uh, dark aura. Uh, and in our site, we're not in our flight today.
• 38:26
  > Dave>Sorry, buddy.
• 38:27
  > >I liked, uh, so I like to think that, you know, the best was not necessarily if those are their core.
• 38:33
  > Dave>Beers and we didn't have them and all this.
• 38:35
  > Julianna>Could you imagine? Anyways, yes. Okay. Well, good old boy Mike, thanks for being here.
• 38:40
  > >Hey, thanks for joining us. Keep on sipping, enjoying great beer like this.
• 38:43
  > Julianna>Good O boy Dave.
• 38:44
  > Dave>Hey, thanks for enjoying good old boy Mike.
• 38:47
  > Julianna>And this is good o gal. Ah, Juliana. Keep on chuggling and catch you next time.
• 38:52
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap, just tap the subscribe button.
• 39:01
  > Julianna>Give it a little tappy. Tap, tap, taparoo.
• 39:04
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• 40:04
  > Announcer>This has been a one tan hand production of Sips, Suds, uh and Smokes, a program devoted to the appreciation of some of the finer slices of life.
• 40:14
  > Announcer>From the dew to the the basement studios. Your host, the good old boys. We'll see you all next time.