Two Guys & Beer
The Two Guys & Beer Podcast is a laid-back conversational show that combines the love of beer with a wide range of topics that pique the hosts' interest. These two guys, use beer as a launching pad for discussions on anything and everything that grabs our attention!
Two Guys & Beer
Dragon's Milk Stout Saga and the Magic of Evolving Franchises
Have you ever dared to step out of your beer comfort zone and into the bold world of bourbon barrel-aged stouts? That's exactly what we did when we wrapped our taste buds around New Holland Brewing Company's Dragon's Milk. We're venturing into the deep, rich flavors of their iconic stout and sipping on a variety of Milk Reserve flavors like coffee, chocolate, s'mores, and oatmeal cookie. As we usually cheers with IPAs and lighter ales, this stout saga is a rich departure, and we're here to share our unfiltered thoughts on how these heavy hitters might just be the perfect complement to your next hearty meal.
Remember the time when a film series could take you from the innocence of youth to the complexities of adulthood? Our conversation nostalgically winds down the cobblestone paths of the Harry Potter universe, comparing the growth of this magical franchise to others we've seen evolve over time. We're revealing personal tales from the unexpected joy of sports broadcasts to the dynamic world of spectator sports, proving that it's not just about beer on our show. And, in a twist of fate, one of us confesses to never having read a single page of Harry Potter – can you believe it?
Wrapping up our eclectic chat, we whisk you away on a quirky detour through Chicago and share how an off-the-grid couple's eco-friendly use of their own waste sparked both intrigue and a few raised eyebrows. We're also uncapping the innovative ways Dragon's Milk has influenced the brewing and distilling scene, from a game-changing reverse aging process to a pioneering beer barrel bourbon. It's a full-bodied journey of taste, pop culture, and adventures you didn't see coming. So pour yourself a glass, and let's raise a toast to the unexpected.
it's welcome in everybody once again. Uh, back here to the two guys at your podcast studios. Uh in. Uh, the beautiful small house. Really, I kind of make things happen here, possibly on camera, so you know you can see all of the magnificent vista behind us. Whatever it is that we decided that it's gonna look like the wrinkles yeah, it's fine it's. Don't worry about it, you know it's we're not wrinkle free yet yeah, I gotta get a work on that a little bit so well one step at a time.
Speaker 2:One step at a time continue always, perpetually improving.
Speaker 1:That's what they say. Right, you know, I guess I was. You keep getting better, that's you know. That's the that's the number one.
Speaker 2:After more of this, uh dragons milk you'll be talking about here in a second, I think we'll get uh mighty good that's.
Speaker 1:You know, that's. That's kind of what we've said. It's been kind of a running scene through a handful of episodes is the best ideas and the best plans, usually towards the end of the episodes.
Speaker 1:So today we're talking about uh dragons milk. It is a uh brewery that it really focuses on bourbon barrel aged drinks. Most of them are ales, primary beers that they have. They have a ready ill and aged out any golden ale. They also have a uh milk reserve that is in three different flavors coffee, chocolate, s'mores and oatmeal cookie. Then they have a triple mash barrel aged out as well. But uh, a lot of a very, you know, bourbon barrel is kind of their thing. Uh, they also make bourbon as well, as I will talk a little bit about that a little bit later but I'm bourbon I do, like me some urban, that is you might have to do a bourbon podcast.
Speaker 2:I'm not beyond that. You know I'm a beer podcast.
Speaker 2:Maybe we'll do a uh follow-up episode there we go with, uh, some dragons milk bourbon and we can try this new holland zealot was a little bit uh, let's hear, let me uh try to get to another spot on the uh page here holland brewing company holland brewing company holland michigan holland michigan is where they are from, and that is uh, that's where we're gonna take you on today's journey me not in being, not necessarily to holland michigan sit back, relax, buckle your seat belt, board the dragon will uh
Speaker 1:president alright, so uh, yeah, we're we're getting wild right from the get. Go here, yes, all in michigan. That's where uh holland or new holland brewing company is from and that's uh where the dragons milk, and today we're gonna be doinga dragons milk, bourbon barrel aged stout. So I, if you've known me or shan you too much, or if you've uh spent too much time talking to us or listen to the podcast quite a few times, you know we typically dabble more in the I, p, a or ill realm, don't usually get too deep into darker coffee ish or stout type of beers. Uh, we obviously had some uh when we had the mob crafty, uh advin calender, which is that was fantastic, that was a lot of fun.
Speaker 1:I still have a couple of us don't know if we're here from that, but uh, you know, like you get a little variety from time to time and uh, you know this is gonna be something we're gonna be kind of uh goinga little bit uh more off the uh proverbial rails, doing something a little bit different cell. Uh. Hope you enjoy uh our journey today. Other were all gonna take together.
Speaker 1:So climb aboard, as a john said, climb aboard the dragon here we go so, uh, it, can I go through uh the, uh bourbon that they have here, first and foremost as a, as we mentioned before, dragons milk, bourbon, barrel aged stout. Uh, shine, let's get the episode kicked off.
Speaker 2:Really, I'm so excited to try this. Uh said coffee flavoring and I can't stand coffee. Well, uh, let her appear and see how it goes. Uh, was it aged, but three months in a bourbon barrel age.
Speaker 1:Yet age three months in a bourbon barrel. I can already kind of smell some of the bourbon smell just from pop a little bit, sure can. On side of the bottle says uh, it's been a term, dragons milk has been you, a term used to describe potent ailes that were bestowed in celebration at the end of a journey. Our signature stout carries on that tradition today, rosa malt delivers notes of coffee shan's favorite and chocolate can wait, married with sweet undertones of vanilla and oak from a three-month state in the bourbon barrels to create a truly legendary blend of flavor. So, uh, yeah, as we mentioned, you know they definitely get to that coffee flavor, but uh, spent some time in there. Uh, this is not for the fate of heart, and not only being a stout, but it is also eleven percent a bb.
Speaker 1:So uh, bugger your seat belts and uh hold on tight it's gonna be a legendary. Here we go get a little bit of coffee. I get mostly.
Speaker 2:Get almost the chocolate I get some chocolate to me it kinda tasted smoky, a little bit too. Yeah, now I'm tasting the coffee, though. Well, again, after taste along, after taste down, I don't like coffee. That I explained that I don't like coffee. I drink maybe one coffee a year. It's not even a coffee, it's sugar, right.
Speaker 1:It's a cold vanilla right yeah, you're not something with ice in it and espresso you're not getting like the folgers and just around like four scoops into the thing and hit no on it. You're actually doing, you know, some sort of mixie no, I don't mixie anything.
Speaker 2:No, mixie, mixie, mixie, mixie. I like to drink a drinkie, not coffee, coffee there we go.
Speaker 1:Yeah, I don't, I don't think a ton of coffee myself a little bit when I'm at work. Usually afternoons get to be kind of dragging out a little bit after lunch. But uh, you know, usually uh have I have some like little cake up, you know the pods or whatever insurer, you know they're all flavored, of course, you know, like vanilla, hazelnut or something else. It's not just a plain high-level coffee or something like that. But you know to give me one coffee and I'm like buzzing after that.
Speaker 2:So you can definitely uh tasty alcohol in here, that bourbon alcohol type taste for sure. I'll say it's not too strong. It's not as strong as I was expecting right on the palate. I could probably stand to drink a couple of these. I don't know if I would seek this beer out personally, but it's not bad. Beer, like it said, is definitely uh, not for the faint of heart, for a specific crowd of beer drinkers, you know, like the Guinness type drinkers the heavy, heavy beer drinkers for sure some you could see eating maybe a steak with this.
Speaker 2:Sit down and have one of those I'm at a loss for words maybe like I want a steak now, actually some prime rib right now, with this beer strip there maybe a big ol dollop of garlic, garlic butter over the town. We might have a trip into town and get some steak exactly.
Speaker 1:If nothing else, maybe we'll uh try to break into the meat locker or something.
Speaker 2:They probably got something there and get some good stuff over there. That's for sure.
Speaker 1:So a little bit about dragons milk here. Shan touched on it a little bit, but right from the get go, you go to their website dragons milk dot com. It says right, bright, initially that's the first thing you come across. Or whatever you know at the top is they talk a little bit about the madcap, uh, coffee and uh things like that. But uh, the first sentence, so the first paragraph, is we aren't necessarily for everyone. In fact, we uh, we're intentionally not for everyone. We're comfortable knowing that our bold, purposefully unique portfolio is engineered for our types of people, so they're already kind of setting it up. That like this is why I like right. If you like it, great, but if you don't like it too bad, that's fine.
Speaker 2:I don't get yourself uh course, light, exactly, and there's.
Speaker 1:There's a lot of places that like do go above and beyond, trying to accommodate everybody, and some of that. But it's kind of nice to be able to have certain businesses that are like no, this is what I'm gonna be, and if you don't like it, that's only fine. You can give me a negative review, but you're not who we're looking for. Yeah, I like that too. We don't want to have somebody that doesn't like.
Speaker 2:You know, we're not going to have something for everybody, so that's and that's fine with us and I think a part of that too when, when companies do that make this type of beer, they don't skimp on quality, that, like, the quality of the beer is that much better because they're not trying to diversify and make so many different line of beer. Like this is what we do, love it or hate it, you know I think it definitely makes the quality of it better, like when I initially read this.
Speaker 2:When we're talking about coffee, I'm like oh gosh, coffee, I can't stand coffee, so I'm already going into. This drink is milk beer with a different might say I'm not going to drink this or like. This is. Surprisingly, it's not too bad. You don't really taste much of the coffee till the aftertaste, so I could. I would definitely drink more of this, for sure yeah, it's uh and I'm not gonna.
Speaker 1:I'm not gonna so many times. You know we've cracked the top and you know that had a couple of swigs and said you know it's pretty smooth, easy drinking. You know, whatever, this is definitely not like smooth and easy drink.
Speaker 2:It's not hard drink.
Speaker 1:It don't get me wrong, it's not rough drink and it's not brutal. But this is definitely like if you were to have two of them, you'd probably be full. You're not going to have a six pack of these, and if you do, you know.
Speaker 2:God bless you, and if you haven't eaten anything, you're going to be snoozing pretty quick, absolutely so.
Speaker 1:It's a, it's definitely. Uh, it packs a punch and it it's not afraid to show it but it's got. It's got good flavor. You know, like said it's got, for me it's got that very chocolatey forward, but you do get that bourbon feel to it. You do kind of like it's not boozy, but you can definitely. You know that there's alcohol there's alcohol, it's not hiding, that's for sure.
Speaker 1:They say are types of people the ones who give a damn, who aren't satisfied by conventional, who quest for novel experiences and flavors. To get lost in is, uh, kind of what they're, that's what their thing is, that's what they're trying to kind of go for. Uh, they're just embracing what it is. They've embraced essentially, like the, the art of mixing beer with bourbon barrels. Because bourbon barrels you can only use them essentially once you know just, you put the bourbon in there, however many years or however many months you're going to have it in there, but once you're done with that, that's the end of the bourbon barrel. Because they don't just like toss them out and burn them. They actually give them two different places and places use it. Some places will put beer in there, because beer, once you get past the initial brewing stage, has to sit and ferment for a little while and actually become beer. So it usually sits in there. So this is something that they'll put it in, that type of thing, and it'll draw the flavors out of the wood to try to help flavor what it is.
Speaker 1:You know much about bourbon and some people do, some people don't. But if you know much about bourbon, you know they have to have specific oak. They have to have, you know, the white american oak, you know, and they can flavor the wood a little better. You can have some different charring with the wood, you know, when they actually build the barrels to be able to get the bourbon to taste a little bit different. And so now you're also getting kind of another layer deep of you're getting a specific bourbon flavor from specific bourbon barrels, but now you're also adding that into a beer. So you're getting that extra level of I don't know of preciseness, you know, because you could try it, maybe a different.
Speaker 1:It's another bourbon barrel but a different type of bourbon barrel with different types of staves and it would taste a little bit different. So now you have to like there's that extra layer of we talked about, like having that narrow focus, you know. That's that's why you, when you look on their website, they only have like six, seven beers that they really do on a consistent basis. But just as a side note, the triple mash barrel aged out is, uh, just shy of 20. That's one's uh, 18.7 ABV is what they say extremely limited. Once a year is when they do that one, and that one is uh, not messing around.
Speaker 2:I wonder when they do that one, we might have to take a trip out to Michigan.
Speaker 1:Well, let's uh, let's click on the learn more. It's got to be in here somewhere.
Speaker 2:Like I'm intrigued enough, I would drive out to Michigan to try that beer. Oh, absolutely, because I'm curious 100 percent. Let's see here it uh, what is that in the UP or is that in the other, the lower portion of Michigan? I wonder.
Speaker 1:Well.
Speaker 2:I guess, I don't know.
Speaker 1:I uh, I have not been to uh Holland, michigan lately.
Speaker 2:Yeah, back to the label. Here it said Dragon's Milk has been a term used to describe potent ails that were bestowed in celebration at the end of a journey. When you first read that beginning podcast, the first thing I thought about was Lord of the Rings.
Speaker 1:Mm-hmm.
Speaker 2:You like that movie, I like the. I like the.
Speaker 1:I like the the original series the Hobbit.
Speaker 1:I think that they messed it up because it was it was kind of like the Lord of the Rings were three books, they made three movies, they made extended cuts, they made all the things. It was fantastic. The Hobbit was one book that they made into three movies and they added a bunch of stuff that didn't actually happen just to try to make the movie better. And it was like that. One could have been one and a half, almost two movies at best. Three just was a bit much. Yeah, they were just. They were trying to capitalize on what was there and I mean don't give me, I get it, you know. I mean there's look, here's a suitcase full of cash you want to go get and grab that or not.
Speaker 2:Money tax.
Speaker 1:So, yeah, I, I don't know, I like the, I liked it, I enjoyed it. But you know, definitely like once you get to the Hobbit, like that started to steer off the rails for me.
Speaker 2:Yeah, I thought it was a good series overall although, like we were talking earlier, I can't stand the main character, frodo. I think it is the worst character in that movie franchise so much so that there's a noise the shit out of me when I'm watching, like, really you're back to this freaking clown again. All the other characters are fantastic, you know, but Frodo, wine and moan and, oh my gosh, like now is it, is it come on all the character, or is it the actor that played him?
Speaker 1:Well for you? You just don't. You just don't like Fair enough.
Speaker 2:Oh, I either one of them, but yeah, the series is pretty good. I enjoyed the series. If you watch didn't like Amazon, try to reboot it like a television program.
Speaker 1:I think I watched like one or two and I remember the name of it. Yeah, I didn't watch it at all. I was yeah, yeah, there was a like a Prequel or you like. It had something to do with it. You know it's kind of like story adjacent if you. Yeah, I wasn't Like.
Speaker 2:I remember watching two episodes and it just wasn't right. It didn't wet my willy to watch it again.
Speaker 1:That's for sure Frodo was not in there, so that was a plus. There you go.
Speaker 2:You got that going for I think they wrote the script after they drank probably a four pack of this dragon's milk, Cuz it just it wasn't the same.
Speaker 1:And well you know, you loosen up on the ideas just a little bit when you get that deep into.
Speaker 2:that's when they think they Become good remember. Oh, absolutely yeah.
Speaker 1:Yeah, you just wait. You give it about another half an hour the ideas are gonna be just fantastic.
Speaker 1:We're gonna be. That's when we start buying tickets for the. They have a coming up in St Cloud here in Minnesota. They have it all over apparently all over the nation, but like St Cloud Duluth in Minnesota, it's probably in the city somewhere, maybe in Rochester or whatever it is. I think it's. Amc is doing a thing where they're doing like every Friday night where you can go and you can see one of the movies, like they're doing the full-on directors cut though.
Speaker 2:Oh, okay, it's gonna be like a four and a half days type of bit.
Speaker 1:But there is a Sunday at the end of I believe it's the end of March. I'd have to. I have to look at it up because that's coming up here pretty soon. They're doing a full-on marathon, starts at noon and and it's all three movies, all extended cuts and it's estimated between one and two in the morning to get done. You get about a half hour break in between. Each movie is kind of a little bio break. Get some Not shows or something like that or whatever. But yeah, it's a good solid 13 hour day. I don't know if I could do that, I would absolutely do it.
Speaker 1:I'm a sucker for something like that, because I also did years ago when I had the bar, when that was open. I don't know if you're right. Yeah, I did the Harry Potter marathon. There was a group of us were just talking about it, and there's probably another one of those decisions after a couple of idea makers and it we're like we should probably do something like that.
Speaker 1:And you know schedule worked out that we had somebody else working. You know we did it like over the course of like a Sunday. We started at like how would we start like six in the morning or something like that on Sunday? So it was well before the bar opened, sure, watch like maybe one or two movies, before anybody even showed up. And somebody came in they walked downstairs like what are you guys doing? We had like a TV that we'd brought in and chairs and recliners and stuff that we set up like kind of just outside of my office in the basement and all day long and then all through the night and you know I I had the cooks leave them, like leave the fryer on. It's about three in the morning. We're gonna want some like Cheese curds or something or anything, tacos exactly, so I ended up making something like that.
Speaker 1:But yeah, it was about. It was about 25 hours worth of a movie that we watched. We watched all eight movies. Wow, basically just right back to back to back. I think we stopped maybe twice to get some food, but all Harry Potter, all Harry. Potter all the time.
Speaker 2:You want to know a fun fact about me.
Speaker 1:Tell me a fun fact about you in regards to Harry Potter. I?
Speaker 2:don't know if it's a lot of fun, but I have never once in my life watched a Harry Potter movie or read a book. Well, there you go, I've got to be one of the few in the world.
Speaker 1:There's probably not many, because they've been out there quite a bit.
Speaker 2:I've been told they're good. Yeah, I haven't mustered myself up any energy to bother with it right.
Speaker 1:Right, it depends you kind of what you're looking to get into is very you could definitely tell as you were watching the movies, like how generationally it changed. That like when it first came out the first movie, the first book, everything like that was what it was and it stayed. And there's been studies and people have talked about they're like the books and the movies and everything follow along the maturity of the characters. But really, in a way it almost ended up following along like the maturity of readers. You know, because, like if you get into like the first book and it's amazing and it's whatever, but you're 12, by the time the next book comes out, you're 1314. And then a couple years later now you're 15 and you're getting into your teenage angst there or whatever.
Speaker 1:And by the time you get to like the eighth book or whatever, you're into your like early mid 20s, you know. So, like, having a very light type of movie like the first one is just not what you're looking for. And so by the time you get to like that last one, it just seems like it changed quite a bit and sure you know I mean it definitely matured, became a lot more serious, you know, over time. You know. But I don't know. I mean they're fun and you got a kind of gonna suspend a lot of mental reality.
Speaker 2:But maybe I'll have to partake in one of those movies at one point in time. I know we're getting a little off course here from this dragons milk from New Holland, Michigan.
Speaker 2:There's dragons and Harry Potter, so it works there is, but this next movie there isn't any dragons yet. But you know, in other series when it's popped into my mind, exactly when you said you started watching them when you were young and they kind of kept carrying on in your 20s because there's so many of them and they went from what they were to a complete fabrication and complete the goofiness. Diehard, the fast and the furious.
Speaker 2:I Mean, that's true, you're not lying, you're not literally the first one came out when we were 19 or 20 and it was a great movie about street racing. Good, now they're flying fieros in space. Yeah, it's like what the hell happened.
Speaker 1:It definitely took a left turn.
Speaker 2:You know they had to add different people and I don't even know if they turned left I, they just went straight up.
Speaker 1:I guess I just assumed, since it's racing, you're taking left turns.
Speaker 2:I Am the racing fan, I'll tell you. Drag race. I went out of my lane. If you will, sorry to blow up. I'm sorry to blow up on. I do like the circle racing, right? I'm an ask our freak.
Speaker 1:So I enjoy some of it, I get. I don't follow it religiously, I don't seek it out. I think we were talking about this earlier that I won't like seek it out. But it's kind of one of those things in a way. It's almost like watching golf on TV, that like I won't seek it out. But if I end up like, if I end up landing on it for a second, and they go like through what do they call it? So through the line or through the pack or whatever it is, and they talk about, you know, like things that are going on with each car each time, stuff like that, and I just holding the remote and pretty soon I'm like, oh, it's been 45 minutes, like what.
Speaker 1:I'm still watching this, like, well, it's not, it's almost over now. I mean as well just watch the ad. You know things like that or whatever. Golf isn't quite like that, but it is kind of like that sometimes you get a little calm. You you know watching a little bit. Pretty soon you've watched like two hours with a golf on TV.
Speaker 2:So I can't do that with golf. I'm just not a golf fan. We've golfed. You know I'm not a golfer, I just. I can drive the cart like a madman.
Speaker 1:So I think I think I'm gonna. Golfing was in a sanny and I think that you just drove the cart through the cornfield cornfield.
Speaker 2:Yeah, I was checking out the suspension, you know.
Speaker 1:Yeah, it worked out well.
Speaker 2:It was you know, but tennis that is a sport that I don't necessarily care for a lot. I respect their athletes because playing tennis is incredibly hard like holy shit.
Speaker 1:A lot of skill that goes in.
Speaker 2:But that's a sport if it's on TV and I like start watching for 30 seconds. Two hours later I'm still watching it because I'm just right like sucked into it. So tennis, is that for me, for the sports? For him to say.
Speaker 1:Just get dialed in.
Speaker 2:Oh, another drink of the dragon's milk.
Speaker 1:So if you, yeah, I guess we'll we'll put it out there to any of our followers and of our listeners. If you're Watching something, what's your thing, what's your sport, what's your, and not even necessarily like something you enjoy, because I personally, I'm a hockey guy, I love watching hockey, love going to hockey, I love your shirt, everything like that. Yeah, yeah, it's Minnesota or stars, you know like it's so it's.
Speaker 1:You know something like that's kind of my thing. You know I really like that. I like basketball in person. I don't really like watching it on TV. I will to a certain extent Timberwolves, a little bit of gopher's, you know things like that. Football is pretty good, but what are the things you don't seek out? You know like for us. You know like the golf or tennis or NASCAR. You know what are the things that you end up on that just is like, oh, what's happening? You know you kind of zonk out or whatever. Is it a cooking show? I don't know? Iron chef is pretty, pretty fantastic.
Speaker 1:Yeah whatever it is. Oh so, speaking of Dragon's Milk, let's get the train back to the tracks or whatever it is. If we're coming out of space with feroes like this is, you know, back into the angle of the sun or something you would ask a little bit of. Go about Holland, michigan.
Speaker 1:Yeah, holland, michigan, it is just outside of Grand Rapids, the Michigan side of Grand Rapids, not the Minnesota Grand Rapids. So it is probably for us it would be the easiest way to be able to get there would be to get going really, really, really fast on 94 and then take a jump at Milwaukee and go straight over the top of Lake Michigan, Take the ferry Yep and then land on Holland on just the other side there. So it is on the lower P, the LP. I don't think that's a thing. I think it's called the UP and then the rest of it or something.
Speaker 2:LP, so it's on the.
Speaker 1:West Coast. It is on the West Coast of. Michigan West Side. Yes, if you go, maybe if we did a little trip. We go through Milwaukee, go through Chicago. We take a left turn at Veloparezo. Gary Indiana, gary, indiana. That place is a hole. Let me tell you, if there's anybody listening from Gary, I apologize.
Speaker 2:You stay in, gary, indiana.
Speaker 1:I think we did?
Speaker 2:I think we did. Oh it is. We drove through there last year going down to Kentucky.
Speaker 1:My God, oh, it is, it's aggressive. It's aggressive. It's fine if you're there, I apologize, whatever, but it is, it is aggressive. But yeah, holland is it's right? Basically, on the lake, it's like right on it is. I don't know if you want to call it a port area, but there is like a port area in a lake, Macatowah, that it goes in from Lake Michigan right on Holland, and so it is basically a port city. That is, it's closer to the port, closer to the lake, than it is Grand Rapids.
Speaker 2:So kind of an interesting spot.
Speaker 1:So yeah, we could go check that out at some point in time. We kind of fun to be able to do that. So let's see here back to some of the the the Dragon's milk stuff. Here the legend begins two decades ago as single burial experiment slumbered in the back of a New Holland cellar, brett Vander Camps. Curiosity was lit by tales of cider aged in whiskey casks. So again, like we've talked multiple different times, home brewing on rogue, you're just trying something. You got this, you got something going on. Let's just try it. You look at their website and you look at the stuff that they actually make more bourbon than they do beer. So I think that I've been swimming here.
Speaker 1:I'm kind of taking my own assumption out of here, but I've had a half a dragon's milk so my assumptions sound better in the head that you know they probably would normally, but they it sounds like they were more of a distiller that now I have like, well, we have these barrels and we like brewing, let's toss one in there and see what happens. You know what I mean. Give it three months and let it settle in there and let it try to pull out the flavors of said barrels. So I'm assuming that's kind of part of what happened there. As far as their bio that they have on their website, they say that he set out this is Brett Vander Camp.
Speaker 1:Again, brett Vander Camp, the main guy set out to design his beer that showcased the bourbon barrels as a key ingredient, which again it pulls that flavor out of the barrel. So really it is kind of, even though you're not adding it, in a way you are adding flavor from that. So you know, when they say key ingredient, it really kind of is as important as the carefully selected barley and hops. The result was overwhelming and overwhelming success, sparking burgeoning fanfare and demand. The bourbon barrel stout flourished from an annual small batch release to what it is today the number one selling American made stout.
Speaker 2:Really.
Speaker 1:So you didn't even know you were drinking history.
Speaker 2:Oh man History in a bottle.
Speaker 1:It's kind of like time in a bottle. But history the beer lineup expanded to include other bourbon barrel aged styles and the highly coveted reserve and triple mash releases moved, proverbially, proverbial mountains to bring the highest quality bourbon barrel aged beers to nearly every state in the country and a multitude of locations overseas.
Speaker 2:Wow, so they have quite the operation over there.
Speaker 1:In 2005,. Dragon's Milk brand once again spread its wings. Get it, spread its wings. It's Dragon. Spread its wings.
Speaker 2:I believe I can fly.
Speaker 1:The first movie is the only good one the Space Jam. That's the second one.
Speaker 2:I never watched it. I watched about five minutes of that thing.
Speaker 1:I'm not a big LeBron fan.
Speaker 2:You were singing the song Seal Seal.
Speaker 1:Yeah, that's a Seal bit. You married too, wasn't you? You married to Heidi Klum or something I don't know. Cool Anyway. So they refabricated a century old American pot, still becoming Michigan's first whiskey distillery since prohibition. Inspired by our brewing heritage, we crafted our now signature high malt bourbon recipes that laid the groundwork for a current lineup of bourbon expressions. And immediately they call out me and my assumptions, saying that they started as a distiller and moved into beer. I was literally right there, saying no, we like the bourbon flavor with our beer. We should make bourbon after the fact. So I was completely wrong.
Speaker 2:Come on, andy, I expect more than you. I don't, I can't believe it.
Speaker 1:I'm going to come up short on that. Every time. Our flagship beer barrel, bourbon, was born from the same curiosity that delivered the original stout. Ask ourselves what could happen if we flip the aging process from beer and bourbon casts to a bourbon in a beer cask. It's kind of an interesting concept Because generally you have, like the barrels, like I was saying before, it's a new cast that you only can use for. This goes back to like if you watch some YouTube stuff or not. Youtube like documentaries, you know, whether it be on Netflix, amazon Prime, whatever it is, whatever. There's different ones, one of the good ones that I like to whatever is called neat. They talk about the history of bourbon and why it's called bourbon. Because every bourbon is a whiskey, but not every whiskey is a bourbon, because it has to meet certain criteria. Sure, so it was the first American whiskey or alcohol thing that had standards by the government. That the reason that they had to do that Bourbon.
Speaker 2:Bourbon I don't know much about bourbon.
Speaker 1:Yeah, it was the first one by the government to be able to actually lay out standards of. It had to have this, it had to have that, it had a certain amount of mash, a certain amount of corn, it had to have a white oak. American barrels that were brand new once used. That's the. Yeah, it had to be not overhead, but there's a lot of criteria. That goes in with that Part of the reason again, if you kind of research into that or whatever, because people were just making it in their tub and then selling it and then they weren't necessarily going blind, people were dying from this stuff. So it was obviously got a little bit aggressive. You know, then the government I'm here to help you, of course they are they come in to be able to save the day and that's where they kind of come up with a standard. So that's why there's like certain criteria for bourbon that makes it actually qualify as the name bourbon rather than just a whiskey.
Speaker 1:But every bourbon is technically a version of whiskey. It just not every whiskey meets that criteria, if that makes sense. So but yeah, it's generally like you don't really see bourbons made in a barrel that's had something else there, because that's part of the bit, part of the thing, yeah, and so that's the kind of their thing. So the result, as the world's original stouted bourbon is some of the stuff that they. So now I really want to try it.
Speaker 1:We talked before maybe a bourbon podcast, but now I really want to be able to do that. So they've started to do. Continued with that same thing innovative profit products such as the small batch bourbon flavored beer, barrel bourbons and the ready to serve cocktails. As stewards of the legend of Dragon's Milk which, again, on the side of the beard, talks about being a term to describe potent ales and your return from a journey, they are the stewards of that legend. They're excited that you've chosen to this journey, like pioneers of all, to be celebrated history and embrace the future with the hopes of discovering new treasures. And the adventure continues.
Speaker 2:I think we should journey over there to New Holland.
Speaker 1:Let's go.
Speaker 2:I like journeys, I like adventures.
Speaker 1:So Dragon's Milk, bourbon barrel aged stout, crimson keep, bourbon barrel aged red ale, which I really want to try, that Like I like a good red ale Ales of gold, bourbon barrel aged golden ale, and that's when you get into, like some of the more specific beers and the bourbons, as I mentioned the beers, that's where you get into, like the reserve, where they only make certain amounts and they make a s'mores one but they only release that during June.
Speaker 2:They have a yep, you should have that all summer. I you know you would think Memorial weekend, labor Day weekend right, at least a couple of weekends, absolutely, and they can.
Speaker 1:If Lightning Googles can release summer shandy in like mid February, you can release s'mores in April yeah, let's hear a mad cat. Coffee, coffee, chocolate reserve. That one's the one that's out now. Which spring is winter into spring is, I guess, pre June, if you will. And then, for more of a winter one, the October release is the oatmeal cookie. So it sounds like they only have one out at a time and then they rotate through which one. So they have the three that are main ones and then the three that rotate through throughout the year.
Speaker 1:And then you get down to their dragon's milk triple mash, the results of years of honing technique and pushing the limits of what a stout can be aged for one year in a hand selected bourbon barrel. The flavor notes of dragons, milk chocolate, roasted malt, vanilla and oak are all amplified in a way that allows for balanced and refinement to shine through. That's the triple mash, 18.7. Be aware, I like refinement. So and then they get into the high barrel bourbon with the bourbon 101 and single barrel bourbon. They have some flavored ones s'mores, baked apple pie, sweet heat, which is made with peach and chilies.
Speaker 2:So chilies flavor on there.
Speaker 1:The origin 95 proof, and then they have some other ones bonded in origin tenure maple barrel. Then you get into some of their craft cocktails after that. So yeah, lots of stuff that they make, and bourbon is a part of the thing, and that's it's interesting that they started as beer using bourbon barrels and then went into it just seems. I mean it works obviously, and it's been fantastic.
Speaker 2:Apparently, it works for them. They were the number one stout in America, apparently according to their website.
Speaker 1:I enjoy it. This is pretty darn good. I'm not I'm self-adminally not the biggest stout person. I mean, I'm kind of stout. If you see me on camera. I'm a lot shaped like a diesel battery.
Speaker 2:but that's fine. You're barrel.
Speaker 1:aged Andy, You're barrel aged Barrel is the key. That is really the key there. But yeah, this is good stuff. This is. I definitely highly recommend it. Like they say on here that you're not necessarily for everyone. Be advised if you really don't like stouts, if you really don't like that, I will not recommend it.
Speaker 1:Don't go get it, it's probably not a good idea, but if you're willing to kind of venture out of your comfort zone a little bit, if you're willing to kind of give it a shot, if you're willing to try something that has a little hair to it, if you will. That's not maybe the best way to put it, but you know what I'm saying it's got some. It's got some oomph behind it. You know what I mean.
Speaker 2:This is not.
Speaker 1:But if you're mostly just drinking like the Coors lights and you're just going to get like a flat to tall boy Mick Goldens for whatever, which is fine To each their own. I've played softball before.
Speaker 2:It's really not.
Speaker 1:That's where you get a tray full of Coors light or Keystone or something like that it's really not. It's fine, andy lies, but if you're looking for, if that's where you live, I guess if that's where you live, stay there. This is not the right one to be able to venture out for, because you will open it and you probably won't even taste it, because it'll smell and it'll make the things happen and your nose will freak out your nostrils will flare up and you'll shove matchsticks up in it, and maybe even set a new world record.
Speaker 1:I don't know, but if you are willing to, I definitely highly recommend this as something to kind of venture out Comes in a four pack. It's probably about all you really need. You know you're not you know getting. You're not having a six pack of it.
Speaker 2:One is almost all I need. Yeah, I would say for me, not even liking coffee, like I refuse to drink coffee. I just I cannot get over our coffee taste. I just don't like coffee. I would drink more of this for sure. Right, absolutely yeah.
Speaker 1:Yeah, it's good. Like Sean said, I think, a little bit of coffee kind of maybe back flavor After like lingering taste. But you know it's got the way that it describes it, with kind of the more Chocolate married with sweet undertones of vanilla and oak. You get a lot of that on the front end, a lot of that right from the get-go. You know, I personally I don't get the coffee, like you said, until a little bit later on and is really subtle. At that point in time you can tell that it's there but it's not overwhelming or anything.
Speaker 2:It doesn't it doesn't go over the flavor.
Speaker 1:It's a good stout. I Definitely high five my buddy Pete and the fire department. I would definitely tell him. I probably I might see him later tonight. I'll probably tell him, like hey, if he had this at all, because he likes kind of little oatmeal stout or some of those things or whatever so I think this would be something that he would probably enjoy as well. So yeah, that's kind of the story of dragons milk Holland, michigan, new Holland, not the farm equipment, the city just outside of Grand Rapids.
Speaker 2:So yeah, yeah, it's good stuff, man, I'm definitely drinking again. I in fact I might actually check the liquor store next time in there and see if there's anything else from New Holland there that we might be able to get here. If you find some bourbon, though, let me tell you I'm in for some of that like that I don't usually shop for that, though, so I don't even know where to go to look. I'll have to learn of the liquor guy.
Speaker 1:I will try to do that. I will look for some of that. I feel like some of these label look familiar. They have the beer barrel bourbon 80 proof, beer barrel bourbon 101, 101 proof, and then the beer barrel bourbon single barrel. Cask strength has to do with how much they Not dumb it down but like filter down when they get into different casts. But the flavored ones though, the s'mores and the baked apple pie, the sweet heat, not really like me. I like a little bit heat, but you know, when it comes to drinks I don't. You know food, I like some heat but I do like spicy.
Speaker 1:I don't generally drink like.
Speaker 2:Drinks though.
Speaker 1:I've had a couple and it's I don't know. I feel like it kind of takes away to me at least, like that's not my jam.
Speaker 2:I've had that shot. What's it called the?
Speaker 1:prairie fire? I had no, I like Tabasco in there. It was in hot to me though, right so like, I like heat like I like a lot of spice.
Speaker 1:Tabasco is nothing to me, so right yeah the sweet heat, steeped with arbol, chilies and white peach, I don't. I mean maybe it's got some heat to it or whatever, but a little bit of flavor, some warm flavor, I think it'd be good. But the s'mores one, I think it'd be probably good, probably a little sweet, but I think it'd be pretty solid. But the origin small batch, that that one's kind of calling my name. They got the other 10 year maple bourbon, maple barrel. I should say toasted barrel, original bonded honey barrel. You had some options. I'll have to. I'll keep an eye out. I will watch for this. I promise you that now we'll do a follow-up episode perfect on that one, on some bourbon.
Speaker 1:There we go.
Speaker 2:Or anything else we find.
Speaker 1:Yeah, I mean, we'll have like that's what, that's when we'll do a series from New Holland. That's what we will do, like Coors light, and we'll do like bourbon with it. That way you get some actual flavor. I've had like six cool right, and you know it's fine. Why are we picking on?
Speaker 2:course, lights of light beer, of all light beer. That's like my beer of choice, heat Coors, I apologize, actually has like a taste somewhat like Miller light Bud light. Those suck, those are worse than course.
Speaker 1:Yeah, yeah, miller, late Bud light, I am not a fan course, light gold mine, like there's a little something there. Yeah, yeah, even over recent times or whatever. If Clint is listening or whatever, I have actually taken a little bit of a shine to bush light. I Don't mind me a tallboy, a bush like, or even keystone light play volleyball. Yeah, it tastes better than Miller Sucks. I did not know that, but that makes me sad now. But they have a deal at the bar that I we go to after volleyball that.
Speaker 2:I was wrong. Keystone light is course light. Oh, that is fine.
Speaker 1:What I was thinking was Milwaukee's best. Oh, milwaukee's best, the beast.
Speaker 2:Miller genuine draft. Milwaukee's best light is Miller light and the reason. It's the exact same beer. Miller doesn't. Miller course doesn't change at all, it's just they don't advertise Milwaukee's best, milwaukee's best, light right, but it's the exact same beer is just not advertised.
Speaker 1:That's why it's cheaper.
Speaker 2:So if you want to save yourself some money, like drinking beer and you know You're a Miller Virginia on draft drinker or Miller light drinker get Milwaukee's best Milwaukee's best light. There you go. Same thing with keystone. Keystone or keystone light is course and course light have to get out that.
Speaker 1:Make sure that message gets to Tom, my dad's buddy. Tom, you let me to. He's got. He's moved more now into the, the, the mick ultra realm of world.
Speaker 2:That's on my wife but make ultra light.
Speaker 1:I like that during, like summertime, that's gonna be my mole on the lawn, like we talked before, like a mole on have about 14 of them when you're admiring your work, well that. But you know, like that I actually accomplished it, that I actually did it that time. But yeah, no, I, yeah, that's usually we did. So that's the deal. After volleyball we go to this one bar, whatever they have a pizza and a pitcher deal and so we get usually get a thing of keystone for that. So people that think I'm a beer snob I kind of them but at the same time I'm happy to dabble within.
Speaker 1:You know like I'll get Whatever. You know I don't, you know, it's fine. I'm gonna be selective, I'm gonna ask for certain things, but if they don't have it, that's okay too. I'm accepting. That's what I am. I'm accepting and loving.
Speaker 2:Yeah.
Speaker 1:I would agree with that.
Speaker 2:I was trying to try to think of something. If I am or not, I'm not real too picky about beer, but I do remember in Missouri they asked me what I wanted and they said we have everything.
Speaker 1:I got. That was great.
Speaker 2:No, you don't like some grain belt. But yeah. They didn't have any grain belt.
Speaker 1:The best part about that is we were at a restaurant, we weren't at a bar. I mean, they probably had a bar attached or whatever. We were like at, like a bar that advertised like hey, you know, you got to come here because we have everything you could ever imagine, and then they would have like some random like Japanese beer that you know that nobody's ever heard of. It wasn't anything like that, it was just like a regular restaurant or whatever you like. What do you like?
Speaker 1:Well, we got everything I like rain you know whatever a server that clearly doesn't know what their tap list is. When they say we have everything, you know what they actually have. They have coarse light, big golden light, they have Miller light, they have Bud light, they have bush light and probably there was probably all Bud wiser and Bud like Exactly, but yeah, but that's usually.
Speaker 1:But they're gonna. You know they're not gonna have. They're not gonna. You know like I will have the war pigs, foggy geezer, and he probably look me like I have three heads, you know, still want to try that.
Speaker 2:In fact I looked at that before I picked up the Dragon's milk the Vagi Ghezer I did.
Speaker 1:It is some pretty solid stuff. The war pigs is. That might be a future episode at some point in time too, so it's just a cool name or a man out there. Absolutely.
Speaker 2:Yeah, all dressed up with like a belt of 50 cows strapped across its check.
Speaker 1:Yeah, absolutely, yeah, 100%. He'd look probably a lot like a rock steady.
Speaker 2:From there we go that's from the childhood, was that rock study was?
Speaker 1:that bebop, which one was a.
Speaker 2:Rock steady was a rhinoceros, bebop was the pig.
Speaker 1:Okay, so bebop. So my bad, I apologize. You know like. I was, I was, at least I made the reference, you know, or something.
Speaker 2:You should know, your teenage one is a turtle.
Speaker 1:So the fairy from Milwaukee to Holland across the bay.
Speaker 2:No, we gotta take. We got to take the SS Badger that goes from Luddington, luddington, michigan, to a man twerk, wisconsin. That's the fun one to take. I've been on that a few times with my motorcycle man a twerk.
Speaker 1:There it is. Yeah, the SS Badger. Twerk the SS Badger. There we go Luddington. Oh right, there, straight across found it. Yeah, far as.
Speaker 2:Luddington from New Holland. It's a bit of a trip? I don't think that's a lot of fun. If you've never been on the SS Badger, if you live in the area Going across Lake Michigan, that is so worth the cost of ferrying across. It's about a four-hour tour.
Speaker 1:Now three hour tour?
Speaker 2:not quite. It is so much fun to be on that ship. So if you ever get a chance to do that like, it is definitely worth Getting on the SS Badger and going across the ferry. That's all the fun, I think it'd be a good time. Especially on a motorcycle. You ride your motorcycle right up on the ship. It's a lot of fun.
Speaker 1:Luddington for those, and not more than 90 minutes from Holland. Or is it just Holland North?
Speaker 2:or South from Luddington.
Speaker 1:Holland is South of Luddington, Okay so closer to Chicago?
Speaker 2:Yep, yeah, all that down there, gary Indiana, yep, yep, yep.
Speaker 1:Yep.
Speaker 2:Well, that's a bummer.
Speaker 1:Let's hear Holland, let's check Holland, even from from here. Let's go from a, from Minnesota, from right here. It is about nine hours and 15 minutes Plus or minus.
Speaker 2:Now with us driving, though we both drive fairly quick.
Speaker 1:Your destination isn't a different time zone.
Speaker 2:I don't pay tolls in Chicago. You can pass three of them a year without getting in trouble.
Speaker 1:I have no reference to argue that.
Speaker 2:I do because I've been through a lot.
Speaker 1:I remember when we went to Chicago on a whim one night. See, this is when story times just starts happening. I've been encapsulated. Dragon's milk go and check it out. Whatever their bourbons, their beers, everything like that. But yeah, it was a Friday night, we were watching the twins and the white socks and we were having a good time.
Speaker 2:I was living in an IC.
Speaker 1:Hopefully we were watching the game, were we?
Speaker 2:I thought we were watching the game. Maybe we were. I thought it was just a party or something.
Speaker 1:I mean, it probably was, but I think, we were definitely drinking beer, oh yeah, absolutely, because that's where the best ideas come out.
Speaker 1:This was a great idea. There was probably a bunch of us that were probably there at one point in time, but I think at the end of the night, because we started talking about, it'd be kind of cool to be able to go and check it out. Chicago's not that far away. The more we talked to one, it's like well, I don't got anything going on this weekend. You want to be back in my house tomorrow morning? Let's pull the pin and drive right down there. Well then, a couple of things kind of jumped up in Bittis Wright Square in the ass. Part One the game that we were watching went to like 13.
Speaker 1:Yes, I do remember that, so you ended up hanging out at my place till all hours of the night waiting for this darn game to get done and then at the end of that we're like, okay, this is fine, tomorrow's game is at like 6pm or something like that. It's like a six hour drive. So as long as you're here, you know, like you know 10, 11 o'clock or something like that, or whatever, we'll take off at that point in time A little bit of Google action or whatever to look for tickets. No, no, no, no, no, no, no. It's like a two o'clock game. So Sean leaves my house at like 1130 midnight and he's back at my door.
Speaker 1:Wrap, wrap, wrap wrap, wrap four, or five in the morning and like you know, like calling me on the phone, kind of like back in the basketball days, get up, get up, get up, get up and finally I get my happy ass out of bed and we take the Avenger across the freaking state of Wisconsin and pull in. And it was probably about the idea and we're like and at the time this is how naive you know we pull in and we're like God, I hope there's tickets. White talks were terrible that year.
Speaker 2:Yeah, they were pretty rough.
Speaker 1:And so we get there and like do you have some tickets available like upper level or something like some cheap tickets? And they're like it's like 10,000 people here it's like a 50,000 seed stadium. There's like 10,000 people. So obviously we got in for pretty cheap or whatever, and we're like well, now we have to find a place to stay. That's where we ended up, finding like Gary, indiana or something just across the way, and that was just a you know it was fine, but it was kind of a disaster.
Speaker 1:And then a one o'clock game the other day the next day and drove right back and back in town and at the time my girlfriend she calls and she's like, hey, what are you doing tonight? You want to have dinner or you know whatever? And I'm like, well, I'm in Chicago at the twins game with Sean. Wait, what, hey, you, we're going to be home this weekend. I'm like, well, I just kind of it felt like a fun thing to do. And apparently that was so far outside of the realm of like this is what normal people do. You know, I got I. And so she's like I'm not that spur of a moment kind of guy or she, she's not that spur of a moment, kind of person she's like you're too wild.
Speaker 1:Exactly, that's kind of what it was Like. This is just. I can't keep up with that. I'm not that type of person. I don't think this is going to work and I'm like whoa, whoa, whoa, whoa. This is not like this. All the time. I mean it kind of went like oh, but it's okay, like this isn't a big deal, or whatever. I mean now we've been married for 10 years, so it's fine, now they're married. Yeah, so it ended up where I talked her out of it or doctor into it, whatever.
Speaker 2:One or the other.
Speaker 1:Yeah, I talked to her and she's still is, to this day, still rolling her eyes at me about how silly and wild I am. So I'm sure she's going to listen to this episode.
Speaker 2:You're just a wild animal and probably message me while it's happening and just you know I can't believe I was almost the the demise of your marriage before it even began.
Speaker 1:It was awfully close.
Speaker 2:I can't believe it was awfully close. You all for our twins, white socks.
Speaker 1:I know you almost took us down. It was, it was close, just to just to go be able to watch some baseball.
Speaker 2:Now she gives us every idea for the podcast.
Speaker 1:Exactly. Yeah, she does probably more research than I do, and let's just have this beautiful studio that we have here with the camera, so you have this magnificent vista.
Speaker 2:that's wrinkly green screen. Whenever it may be that guy has got to get this wrinkle figured out.
Speaker 1:Yep, yep, we're going to put him on it. You know he's, he's all over it. So, yeah, that's my, my story of a dragon's book, and then also like my story of a bunch of other stuff and us going to Chicago and almost imploding. Fine, it worked out okay, good times.
Speaker 2:It was fun Twins one, so that's all it matters. All right. So what are we at at the on tap portion of the episode where you talk about this stupid shit, even though we've already talked about enough stupid shit?
Speaker 1:So you know it's more stupid shit. Yes, Stupider, stupider, smarter.
Speaker 2:And this is what we've had the we've had the, but you're not.
Speaker 1:So now it's all smarter.
Speaker 2:I don't think I'm getting smarter. I almost want another one of those, but 11%, it might not be a good idea.
Speaker 1:My number for baseball is 11.
Speaker 2:So you are one, so it it counts yeah.
Speaker 1:Yeah, Did I ever tell you that? It's, I'm ones, but there was a somebody that was on our team this last year. That so ones is the nickname 1111, you know, you get the whole bit, or whatever. Oh, and yes, on the back of my jersey last probably we, however many jerseys I've had three, four or five jerseys I'll see a ones on it. So I am standing in the on deck circle and whatever, and just waiting to go up there and all of a sudden to hear a bunch of laughing from all of the wives that were sitting kind of just off to the edge Angela, and you know everybody's sitting there, and jazzy, and you know what, not you know, everybody's just having laughing hysterically and I'm like that was going on. You know, whatever, no big deal. I just go up to bat or whatever, and they start yelling something and laughing or whatever, and I don't hear what they're saying and I'm like whatever they're saying doesn't make any sense.
Speaker 2:That's because you're focused at the task at hand.
Speaker 1:I was dialed in and I probably hit a home run and I didn't do it. I probably legged out an infield tapper to the mound or something I probably know You're not laying out any infield tapper.
Speaker 2:Well, he threw it into the next field, or?
Speaker 1:something, whatever happened, neither here nor there. Quit judging my athletic ability here. That's why we're doing a podcast, so I don't have to have athletic ability.
Speaker 2:I'm not judging your athletic ability. I'm judging your speed Okay. That's fair.
Speaker 1:That's fair.
Speaker 1:I can, I'm willing to accept that I've had too many dragons milk to be able to be too fast on my feet. So I get done with whatever's happening. I'm over the bench and I'm like what's going on? Because they're clearly laughing and it's in regards to me. But they're not laughing at me, they're just laughing something that I'm involved in. I don't know what's going on. So apparently one of the wives, as I was kind of like ready to you know, kind of get going or whatever, and she says how do you pronounce his last name? You know, just like Beckstrom. She's like okay, like I, what I don't understand, and she's just totally baffled by this or whatever. Cause your jersey's at something else. My jersey apparently said Onus, oh, and, yes, Onus, and so she had been for weeks. Here we go Onus, so constantly. That's what I was, I was Onus, and so now I like to this day, like it's softball or whatever, like people, just call me Onus whenever I'm doing something or whatever, and you know she obviously felt sheepish and you know if she's listening.
Speaker 1:I apologize, you know, but it was kind of one of those you know like it was our short stops girlfriend.
Speaker 1:I don't think. I think that I'm not sure that they're married or not. I'm doing 100% no. But you know, super nice lady, she's super fun. She likes to have a couple of keystones at different different times or whatever. So a lot of good times had or whatever. But that was one of those times where there was three, four of those wives, girlfriends, hanging out and you're like, how do you pronounce his name? It's like, oh, it's not Onus, what is it what? So yeah, so I was on that point in time, so yeah.
Speaker 2:I'm going to start calling you, onus, from there. That's going to be your call. Sign on the podcast.
Speaker 1:I don't know if you know how we ended up on that conversation or whatever, but I don't know either Dragon's milk path that I'm on.
Speaker 2:We were talking about shit, though we were yeah, yeah, and it's bullshit, that's happened. Dung, dung, all that stuff. So I have a story about shit and poo and dung.
Speaker 2:Let's go, tell me more, I will tell you more, and I'll probably have to read this verbatim because after this dragon's milk, I'm probably not going to be too spry with my memory of this article. But you like to cook, I do you cook, I don't cook, I hate cooking. I think the kitchen is the most useless room in the house and should all be blown up with a grenade. But you like to cook. Would you ever consider using recycled poop to cook food?
Speaker 1:I have heard of things like that not necessarily even to cook, but more so for like. So I grew up on a farm so we obviously used it to like fertilize the food, right, I mean it was like hey, so it wasn't food for like me necessarily, but you use that for like even for like yeah, you make manure, cow manure, use it for stuff like that. You put it on your garden, so essentially it in a way it gets in there, but mostly it's filtered out and you just get, like, the nutrients.
Speaker 2:I mean in North Korea they use human feces to fertilize, and they all get warm, so you probably don't want to use human feces, but Well.
Speaker 1:I'm going to try not to go to North Korea anytime soon.
Speaker 2:But in this case you have to have a can do attitude. Lots of do-do, do-do, all right, lots of do-do attitude.
Speaker 1:So 11% ABV Dragon's Milk, it's a.
Speaker 2:I can do-do attitude here. So these people on this article I'm going to read this off the New York Post so you can all look it up but these people choose to live off the grid. Well, they like to heat up meals and, well, they don't like to use microwaves a whole lot. They actually use recycled poop to cook their food and they actually have a device to do that. And there's some photos and stuff in the article that if you go to New York Post, I'm sure you can find this article and stuff. But let me explain. Let me just read the article.
Speaker 1:All right, I'm not going to explain. I have heard.
Speaker 2:I'm just going to read.
Speaker 1:I have heard that, like if you get like a compost and there's a whole thing going on that like the chemical reaction does create heat, which is why sometimes it'll combust and so there is some warmth in there. But that's a little weird. I don't I'm not putting my food in there, but maybe if it's rapid put some foil around it or something. It's fine. Top work container.
Speaker 2:So heating up a meal in a microwave or oven isn't always feasible for non-conformists who prefer surviving on nature's bounty to spending thousands on traditional appliances in an inflated economy.
Speaker 1:Thousands of kind of microwave, thousands.
Speaker 2:Yeah, I don't know, especially that they're using poop. So these solitary sweeties are letting all their food go to waste. So these specific people, they like to turn their poop into cooking gas. This guy is named John, he's a cabin developer. These people are off their grid, right, they do their, off their grid stuff.
Speaker 1:These are the people on the old travel channel or the Nat Geo channel that are, you know, selling a little somewhere and they're not even on those.
Speaker 2:They're on TikTok, right, but they're, they're, they're those kind of people. They're on a TikTok, yeah, yeah.
Speaker 1:They're. They're going to be the ones that survived the apocalypse. I am going to be the one that is going to be like flailing in the street at when the shit goes down. So carry on Right. So with their shit.
Speaker 2:This shit is going down in their food, apparently, or they're cooking it. So, per as many conmode confessionals, the do-do-de at wire alongside his wife is Finn. His wife, his name is Finn Okay Sanitarily harvest their excrement via a cost and eco-friendly apparatus known as the home biogas digester. So that's what you need to get yourself as a home biogas digester.
Speaker 1:I'm sure it's probably inexpensive and available for Amazon Prime delivery.
Speaker 2:It probably is, and I think we actually have some costs here a little bit later. So biogas is a renewable energy or gas source made from organic matter. When the pair flushes a specialized toilet installed inside of their 500 square foot abode in rural Georgia as these people live in rural Georgia, they're off the grid, they've lived there 12 years the scat automatically flows to the device transforming the dirty piles into clean energy. And they do go on in here and, quotation, say no, our burgers don't taste like poo, is what John claims. And no other kitchen doesn't smell like sewer, of course is what John is claiming, but I'm not so sure. I think I'd have to like see it to believe it, type of thing.
Speaker 1:I feel like there's a mental obstacle somewhere in here that I'd have to overcome.
Speaker 2:Probably a lot of mental obstacles.
Speaker 1:I may need a dragon's milk to be able to prior to.
Speaker 2:So instead, he claims, the poop sucking gadget masks the stench of their number twos. John adds that the machinery came with a price tag ready for their price day. Here's the price tag of the machinery.
Speaker 1:Maybe I should hit the. Is that too wild on the microphone there?
Speaker 2:$1,500 for one of these machines. Okay.
Speaker 1:That's not as bad as I thought it was going to be. No, For some reason, one of the the eco stuff like that or whatever, always tends to be like don't worry, we'll get you set up for like $13,000.
Speaker 2:Well, that's not even the average cost of plumbing house. The average cost of plumbing house is about $18,000.
Speaker 1:I see, according to this article Right On the New York Post, Well, if you can see your plumbing from scratch or replumbing, I don't know I plumbed the house that we're actually recording in right now for about a hundred bucks last year, right, right.
Speaker 2:And of course they insist this their own personal feces is the fuel. The feces fuel is better for the environment. An end quotation scores. John claims that we save natural resources by creating the methane biogas that we use for cooking. This uses less water and they're able to create a new nutrient rich fertilizer with human extra man. Even though North Korea does it, it gives their people worms. So that's kind of interesting. When he and Finn which we remember Finn is his wife aren't busy profiting off their droppings, their homestead, they actually rent it out for an Airbnb. Because if you don't want, to use yours.
Speaker 1:You can go and have food from somebody else's poop, Right? So I am still a little unsure. Is it just this unit Careful? This unit, like it creates?
Speaker 2:There's a picture over there, right there.
Speaker 1:Which looks like the thing that I Googled here.
Speaker 2:Looks like something that blows up or something. Yeah, but does it just create?
Speaker 1:You need a bicycle pump and but it just creates like the heat. So you're using essentially you're using the methane right off of it, so I guess I kind of get it Like you think that it would have a smell to it. I guess I don't know how you overcome that, but maybe that's. The methane is just methane, but any time I've smelled methane it smells like it's a methane.
Speaker 2:It just seems goofy Just using your own poop to cook food. It does. I mean, I guess, that when the end of the world happens, you know they're going to be just fine.
Speaker 1:Well, you know, you can create their own.
Speaker 2:How do you even like that on fire? Well, it's pretty flammable. Just the methane. Methane is pretty flammable?
Speaker 1:It's not. It's a biogas, for sure. It's pretty. It's pretty potent, if you will. I mean it's a natural gas, if you.
Speaker 2:I've been known to have a little biogas myself. There you go, going to my wife. There you go.
Speaker 1:Huh, well, that's interesting.
Speaker 2:So that's your interesting story I'm going to have to.
Speaker 1:Now that I have this information, I'm going to have to start harvesting my own poop to be able to cook my food.
Speaker 2:For all you preppers out there just get this biogas system and you're ready to go.
Speaker 1:Exactly, and that's so that one must be what I've Googled here or whatever. That must be the biogas six, which is about 1420 on the old Google machine. The home biogas two is two. Two, two Number two is eight, 29. So a little bit cheaper. So if you want to, you know, like, depending on how much you're going to commit to that, you know, if you want to lean full in or if you want to just kind of ease into it, there's options, you know you know, whatever you want to do. Yeah, why not?
Speaker 2:Well, that's food with poop.
Speaker 1:Yeah, it's food with poop.
Speaker 2:You want the fact of the day containing beer. It's kind of interesting. In the 1600s some monks in Germany only drank beer and water during their 40 day fast for lent. It seems like an interesting lent options water and beer as opposed to fish and tuna and those sorts of things.
Speaker 1:Cause beer has a lot of nutrients and things like that, so I guess it kind of works.
Speaker 2:Yeah, that's what this particular fact says. Only these monks. In the 1600s, they concocted an unusually strong brew that was full of carbohydrates and nutrients. In 2011, some journalist apparently attempted to recreate this brew and he lost 25 pounds during his fast, oh wow. So for all you beer drinkers out there, if you're looking to lose weight, there you go, as Andy's hand goes right up into the air.
Speaker 1:usually I don't lose weight drinking beer, but it could happen.
Speaker 2:Now. Do this concoction with the fast and there you go, here we go.
Speaker 1:You ready for baseball? Yeah, wait, fast Fast food, or Well you? Know, Well, it may make, it might account. There's nothing really fast about me, but that's fine. So yeah, that's our story of dragon's milk and a lot of other things and cooking with poop. That might be the title of the podcast. Dragons milk cooking with poop Good stuff. Yeah, we're going to have to find that bourbon, though I'm going to do my next task.
Speaker 2:And you'll find the bourbon and we'll do a show on bourbon.
Speaker 1:We'll do that for sure. So I hope you enjoyed the podcast today. Like, share and subscribe. Tell all your friends, tell your neighbors, tell your enemies, tell somebody you don't like, just force them onto it. Just take their phone and scan the QR code and just let it play Perfect. Yeah, we just want to be able to get that. So, yeah, interact with us online. Hit us up on Facebook. There are a lot of topics we covered today. There should be a lot of.
Speaker 1:I would assume that there'd be a lot of feedback on some of the topics that we covered today. So, if nothing else to support that, you just zone in on something like that. But yeah, definitely give us some feedback and let us know what you think about anything that we chat about. So we're open to anything Sean anything else here today.
Speaker 2:No, if you have dragon's milk available in your area, I'm highly recommended to give it a shot in the coffee flavors and so terrible as I initially thought it would be, go ahead and get yourself some dragon's milk, try it out. I appreciate everybody listening. God bless you all and cheers.
Speaker 1:And we'll talk to you next time here on Two Guys and a Beer Pod. Two guys and Beer Pod. Make sure that I say that right. I want to make sure that I get that wrong. Sean Field, my name is Andy Beckstrom, and until next time, cheers everybody.
