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Two dark beers, one chaotic studio, and numbers we never thought we’d see. We kick things off with Abita’s Office Party, a holiday stout that keeps cocoa and caramel in balance without drowning the palate in sugar. The early sips are silky and clean, which sparks a conversation on why the “one-sip challenge” rarely tells the full story—and why the first quarter of a can is where a beer truly reveals itself.

Then we unwrap a listener gift and tumble into a new party game that demands fast, four-word burns instead of long riffs. It’s the kind of curveball that changes the room, and we ride it straight into our Spotify Wrapped: audience up 409%, new listeners up 800%, plays in 13 countries, and a cheeky badge that calls us a rising star. Are those labels universal? Maybe. Do we care? Not as much as we care about the real people who show up, week after week. We name-check our “15 Percenters” and plot stickers to make it official.

In the back half we pour Cloverleaf, an Irish stout from Outer Belt Brewing in Ohio. It’s dark but featherlight, offering a gentle chocolate line with almost no bitterness. We debate a small recipe twist that could make it a winter classic: a restrained hint of mint to lift the finish without turning it into a novelty. Ratings land at a 9.5, with a unanimous “add mint and it’s a 10.” Along the way we talk shaky hands and stigma, weather whiplash, lost holiday packages, and the kind of decompression you only get from a slow-build game like Arc Raiders.

If you’re into craft beer tasting, holiday stouts, Irish stouts, regional breweries, and the messy joy of building a show in public, this one’s for you. Hit play, rate along with us, and tell us: would you add mint to an Irish stout? Subscribe, share with a friend, and leave a quick review to help more listeners find the pod. Cheers to the 15 Percenters and to the next round.

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New chairs, new angles, new energy—sometimes the best stories start with a messy studio and a cold can. We invite you into the room as we nudge tables, fix camera lines, and crack two beers that couldn’t be more different: a tart, jaw-tingling black raspberry fruit ale from Urban Artifact and a silky, balanced Peanut Butter Porter from Saugatuck Brewing. Both earn rare 10s from us, for very different reasons—one bright and berry-forward with sour vibes, the other smooth and creamy without the heavy bitterness that can bog down a porter.

The holidays seep in as we talk Festivus, seasonal pours, and the crunch of long workweeks before time off. A quiet weekend by the fire sparks a bigger idea: maybe we’re not homesick for places, we’re homesick for memories. That thought reshapes everything—why we decorate the studio, why we chase new experiences instead of repeating old ones, and how to make this season feel special without forcing it. It’s a candid, funny, sometimes rowdy ride that lands in a warm, honest place: build new traditions now so future you has something worth missing.

We also share listener shoutouts, decal drops, and a surprise win from last week’s recipe that made someone’s family night a hit. If you love craft beer, holiday nostalgia, and real talk that swings from gear geekery to life advice, you’ll feel right at home here. Grab a can—sour or peanut buttery—and rate along with us. Then tell us your 10 out of 10 brew and your favorite seasonal pour.

Enjoyed the show? Follow, share with a friend, and leave a quick review to help more curious listeners find us. Your ratings and feedback keep the mics on and the beer cold. Cheers.

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The night starts with a pour that looks like burnished copper and tastes like old-world craft: a Belgian imperial Christmas ale with caramel, marzipan, peach, and that signature Belgian yeast bite at 12% ABV. We talk through why it works—fermentation-driven spice, a dry finish that reins in sweetness, and the way a tulip glass unlocks aroma—before pulling back the curtain on our plan to bring cameras into the mix. Chairs were assembled, cables wrangled, and we share how we’ll keep the vibe loose while making the show easier to watch and navigate.

Then the tone shifts—first to a cringe-funny story about texting the wrong Greg and showing up to the wrong house for the game, then to a somber neighborhood headline about a resident found deceased and a trail of theft that followed. It’s raw, unsettling, and it sparks an honest look at community responsibility and how quickly rumors snowball. We don’t linger in the heavy forever; a volley of dad jokes and a spicy “would you” segment snaps us back to levity, the kind that makes winter nights feel human.

Round two in the glasses is a different beast: an imperial stout loaded with maple, almond, and amburana wood chips. Black as midnight, thick on the pour, and smoky-sweet on the palate, it feels tailor-made for a snowy campfire. We compare notes on temperature, glass vs can, and why amburana leans into warm wood, baking spice, and cigar-box aromas. Untappd loves it; we call it a shareable sipper. Along the way we hit beer value, small-batch hunting, WhirlyBall as unexpectedly great team building, and the vanishing Christmas bonus. If you like winter beer reviews, small-town stories, and a few unruly laughs, this one’s for you.

Enjoy the ride, tell us which beer wins your night—Belgian spice or imperial smoke—and tap follow. Share the show with a friend who loves big winter beers, and drop a quick rating or review to help more listeners find us.

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The label promised berry jam; our glasses screamed butterscotch. We cracked open Great Lakes Brewing’s Cookie Exchange milk stout expecting a sweet, fruity holiday twist and instead found caramel, coffee, and a full-on Werther’s vibe. After a pre-show feast and one too many smoothie-style pours at a local favorite, we got honest about why pastry stouts can overwhelm a full palate and when a single dessert beer is the right move. Then we reset with Samuel Smith’s Winter Welcome Ale—a classic, lightly skunky European-style ale that trades spice overload for clean malt, easy bitterness, and genuine drinkability.

Between sips, we share a Rising River shoutout, a golf simulator discovery, and the pre-snow scramble that always hits the week of Thanksgiving. We talk roofs and gutter guards, small-town nights out, and the way winter rituals shape what you drink: a light, balanced ale for game day, a pastry stout for a slow night, and a fruit-forward option when leftovers lean rich. Our ratings are clear, our jokes are warm, and our gratitude is real—because these seasonal beers aren’t just flavors; they’re part of the moments we remember.

If you’re stocking up for the holidays, skip the spice bombs that dry out your tongue. Reach for a classic winter ale you can share across the table, and save the cookie stouts for that single slow pour after dessert. Give it a listen, tell us which winter beer belongs in your fridge, and help others find the show—follow, share with a friend, and drop a quick review. Your notes keep the mics on and the glasses clinking.

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Two holiday beers, one wild night. We crack open a chocolate peppermint bark stout that drinks like grown-up cocoa, then tackle an 11% cherry Belgian strong ale dressed up with a champagne cork—and yes, we found glass shards in two corks. That surprise detour turns into a quick safety PSA, an email to the brewery, and practical tips for opening corked beer bottles without bleeding on your bar towel. Once the adrenaline fades, we dig into tasting notes: how peppermint plays with stout without getting cloying, why the cherry tartness lands like a well-made sour, and how serving temp and glassware can make or break a high-gravity holiday ale.

Between pours we trade stories from the home front: a washer on its last spin, the illusion of Black Friday savings after hoses and delivery fees, and the humble joy of finally doing laundry in peace. Then the conversation shifts to seasonal comfort watches. A Christmas Story still owns our hearts, Elf charms a new generation, and the Die Hard-as-Christmas-movie debate refuses to die. We riff on rewatchable pillars—Heat, Tombstone, Gladiator, 300, Red Dawn, The Lost Boys, Goonies—and why some films stop your channel surfing cold.

We also keep a promise to our future selves: get screened. If you’re 50 or older, book the colonoscopy. We share what the prep really feels like, why the overnight “sprint” is worth it, and how early detection changes outcomes. Final scores: peppermint stout lands at a confident 9 for balanced cocoa and mint; the cherry Belgian strong ale settles at 9 once it chills and opens up in a chalice. If you want holiday beer reviews with edge, movie nostalgia with teeth, and a little real-life wisdom between laughs, pour a glass and hang with us.

Enjoyed the ride? Follow, rate five stars, and share with a friend who needs a new winter beer or a fresh Christmas watchlist. Your reviews help more listeners find the show.

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A silky oatmeal cream pie stout that surprises with balance. An 11% tiramisu coffee stout that seduces with cocoa and espresso but leans sweet. And a brewery road story that proves awards can’t fix bad hospitality, while a friendly bar down the street can turn an average pint into a memorable night. That’s the ride we take as we crack open Whole Hog’s 8% Imperial Stout and Saunder’s OTTO brewed with Script Coffee, weighing keepers versus one-and-dones and where each beer truly shines.

We start with the Wisconsin-made oatmeal cream pie stout: a clean, drinkable imperial that leads with toasted oats, chocolate, and a whisper of maple-caramel. It’s not sticky, not heavy, and the alcohol hides well, making it stout-season friendly for people who usually avoid dessert bombs. Then we shift gears to OTTO, the 11% coffee dessert sipper. Expect big espresso, cocoa powder tiramisu vibes, and a sweetness that asks for a small pour. It’s impressive in craft and body, but best as a post-dinner treat rather than a go-to fridge stock.

Midway, we unpack an Indianapolis brewery detour: wall-to-wall awards and a superb pumpkin ale bruised by a surly bartender. Moments later, a second spot greets us with warmth, helpful recs, and even a free beer for an Untappd check-in—proof that service can raise or sink your tasting memory as much as the beer. We also test a new studio feel by recording without headphones, slip into winter talk—first snow, leaf piles, holiday lights—and map out coming Christmas beer picks.

If you’re hunting winter stout recommendations, this one’s for you: keep the Whole Hog Oatmeal Cream Pie on hand for smooth, balanced sipping; save the tiramisu coffee stout for dessert flights and small glasses. Hit play, rate your favorite pour, and tell us the next cold-weather stout we should try. Subscribe, share with a beer-loving friend, and drop a review to help more drinkers find the show. Cheers.

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Two seasonal beers. One big question: cozy malt comfort or piney hop punch. We kicked off with Abita Pecan Ale, a Louisiana classic built on roasted pecans, pale malt, and caramel malt. The aroma brought nutty warmth, the palate leaned earthy and brown-ale smooth, and as it warmed we noticed a drier finish. It instantly conjured camping nights and flannel weather, and we landed on a confident eight for flavor, balance, and seasonal fit.

Then we cracked Alesmith’s Yule Smith Double Red IPA. The nose shouted grapefruit and pine. The taste followed with firm bitterness wrapped around a caramel-red backbone. That’s where the debate lit up: can caramel malt and resinous hops coexist without stepping on each other? We tasted flashes of harmony, but the finish stayed grippy and dry, and the grapefruit-pine combo wrestled with the sweet malt. Hopheads may love the intensity; we respect the build yet wouldn’t keep it stocked, calling it around a six on our slate.

Between sips we veered into real-world hacks. We tested AI for budget meal planning—$200 for two-a-day, with a store-specific list, weights, and prep steps—and talked how better prompts improve accuracy for projects and shopping. We also recapped a house Halloween party full of inspired costumes and the kind of easy camaraderie that makes community feel rare and lucky. The throughline across beers, parties, and AI: context matters. Pick the right tool for the moment, whether it’s a nutty ale for a quiet night or a bold double IPA for hop-curious friends ready to debate pine vs. citrus.

If you enjoyed the tasting, follow and share the show with a friend. Drop a quick rating or review, and tell us: are you team nutty malt or team piney hop this winter?

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Fall tastes better when the first pour surprises you and the second one lingers. We kick off spooky season with a road trip to Dented Keg in Clearfield, PA, where river views meet a flight that actually teaches you something about the brewery’s range. The standout is a cherry-driven sour that nails the beginner’s balance—refreshing, not too tart, and clean enough to sip all night. We talk price shock on giant tots, why some pumpkins go “perfumey,” and how to spot the one you’ll want to bring home.

Then we pivot hard into High Wire’s 10W40 Pumpkin Spice Latte imperial stout. It opens with chocolate, settles into roast, and keeps the pumpkin spice in check so flavor leads and gimmick fades. Coming off a sour, the bitterness needs a moment, but patience pays off with a smooth, seasonal stout that clocks a confident eight out of ten from both of us. If fall to you means richer pours without sugar fatigue, this one slides right into your lineup.

Along the way, we share how to actually listen via voice on Spotify if your device blocks explicit shows, shout out our Buzzsprout “buy us a beer” link, and trade road tips on Mars, PA and quick brewery runs. By the end, you’ll know which beer to start with, which to finish on, and why pacing your palate makes all the difference when the shelves flip from pumpkin to Christmas overnight. Hit play, rate your own pour, and tell us your favorite fall beer. If this ride made you thirsty, follow the show, share it with a friend, and leave a quick review so more beer lovers can find us.

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Pumpkin shelves are still full, so we went hunting for what’s actually worth drinking and wound up with two wildly different takes. First up: North High Carved Pumpkin, a smooth 7.5% ale with a holiday-leaning spice bill. The aroma says pumpkin patch, but the sip says clove, nutmeg, and cinnamon turned up past cozy and into Christmas. No alcohol burn, no syrupy sweetness, just a clean finish that makes it an easy nightcap, even if the pumpkin hides behind the spice rack.

Then we crack Urban Artifact’s Jack Pumpkin Pie American Fruit Tart—and everything changes. Bright acidity. Yam richness. A pumpkin note that feels lifted instead of heavy. It’s crisp, lip-smacking, and surprisingly refreshing for a fall beer, the kind of tart that clears your palate instead of coating it. If you’ve written off pumpkin beers as sticky and over-spiced, this one’s the plot twist. We break down why a sour profile can rescue seasonal flavors, how clove can quietly overpower a recipe, and the small details on labels that tell you what you’re really buying.

Between pours, we share the stories that color the tasting: gratitude for a workplace that shows up for its people, the humility of slow weeks, and a golf saga that escalates from simulator glory to a ball landing two feet from a backswing—followed by an unforgettable response. It’s a reminder that beer and life both benefit from balance: a little sweet, a little sharp, and a lot of honesty about what works.

Stick around for our final scores—7.5 for the spice-forward ale and 9 for the tart standout—plus practical tips for navigating seasonal beer aisles without getting burned. If you enjoyed the ride, follow the show, share it with a friend who swears off pumpkin beer, and drop a review with your own fall favorites.

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