The 5 favorite BEERS of WHISKEY LOVERS

[@DarwinsBeerReviews]

Lots of mistakes here. Founders Porter is basically an American Stout and drastically different from a lighter English Porter. It is intensely robust in roasted malt and piney hop character. Lactose is isolated from whey, a by-product in cheese and dairy. Lactose is NOT fermentable by yeast, so it does not cause higher alcohol in the beer. Thusly, it actually remains unfermented and leaves a beer sweeter. Scotch Ales traditionally do not have peat malt. It is actually wholly inappropriate according to BJCP. Smoke flavors would be from roasted grains or boiling. However, how American craft breweries riff on this style is up for grabs. I'm blown away that everything on this list is dark. That seems to share so little with the wide range of flavors in whiskey. No hate. Just trying to keep the facts straight! Cheers!

[@stephenatohi]

Beat me to it. Spot on, Darwin!

[@zinger565]

Additionally, I think a lot of the "beer industry" has pretty much given up on trying to define porter vs stout. Modern examples of each are pretty similar, especially when you start talking Americanized versions.

[@stephenatohi]

Agreed. I’ve heard a few experts I trust try to give definitions but when I look around, no one is following them so in practicality, there is no agreed upon difference.

[@NateTheBrewer]

This is the problem I’ve always had with the cicerone program. It’s geared towards servers, reps, bartenders and managers but it only teaches enough to be ‘dangerous’ and people end up filling in the gaps with assumptions and common misconceptions that are often wrong (there were many in this video). I’ve found BJCP certification to be a lot more useful but it’s way more of a time and money investment.

[@michaelmclaurin36]

WHERE did you guys find this clown? Cicerone?! Well, he's TYPICALLY incorrect and underinformed...

[@mrblock2013]

One correction to what he said on the Milk Stout. Lactose is a nonfermentable sugar and therefore does not add strength to the beer but instead it adds sweetness because it has more sugar remaining in the beer after fermentation.

[@drthmik]

Also adds to the texture and body Lactose tends to add a silky/creamy feel in addition to the unfermented sugar

[@nrs_207]

Started flipping through the comments to see if anyone else caught that

[@TyreeKai]

Beat me to it, exactly. Unless it's a mixed culture beer with lactobacillus or some other bacteria with the enzyme for breaking the lactose into simple sugars. But not something saccharomyces is capable of no.

[@matskje]

Agreed, but as I have just finished making my first own milk stout with a f ton of lactose. It really doesn't add much sweetness. Like 15% percived sweetness compared to normal sugar

[@ole661]

Beat me to it. Body, silkiness, and a little sweetness.

[@JimmyJusa]

Too bad this guy threw out incorrect information with the lactose comment increasing abv. In general, it's an unfermentable sugar that will increase body and sweetness. And scotch ales aren't supposed to have any peat malt if you look at guidelines for the style.

[@zoltankotra2212]

Thank you. I immediately searched through the comment section after he said this about lactose. I'm so glad someone noticed and corrected it.

[@ddiesel5095]

I trust an expert before you ole jimmy jangles

[@akaqueequeg]

Lactose dosn't even significantly increase FG or sweetness. It has its own property, it makes beer lactosy. If you want more sweetness use sweeter malts like crystal or adjust the mash temperature. Lactose really gets over used in many beers nowadays and often it's to the beers detriment.

[@traylorkarttech4432]

I am a brewer and Jimmy is correct. Lactose is added to create a thick coating mouth feel. It does not ferment.

[@djhettinger4865]

I went to school for brewing and brewed for Bell's brewery. I can promise lactose is unfermentable. Thanks for this comment

[@jreyman]

New Holland's Dragon Milk, 11% ABV (#2) is fantastic, on it's own, and also pairs amazingly with a nice thick medium-rare cut of steak. So good! 😃

[@tylerbarrett5]

I love everything I've had from Dragon's milk.

[@spud1300]

“Diddle me THIS Mooch Man!!” 😂 Love the grandiose hand motions, and not even actually looking in their direction. Absolutely fantastic.

[@nadesicond4018]

I demand that we get more installments of The Adventures of Mooch Man and Bucket Girl!!

[@maltphilistine923]

. . . and "The Diddler"!

[@tylersdurdenisastupidname9727]

And the “enemy formally known as”

[@colbyscott9822]

@@maltphilistine923 *The Diddlahhh

[@pestbarn]

Sorry, but lactose is an unfermentable sugar - it doesn't raise ABV, it only adds sweetness and body. Also, you made it sound like all European hops are noble hops, and that's absolutely not the case. The best style for a whisky drinker would probably be barrel aged barleywines, like the Baladin Xyauyù series. Oh, and the oldest beer I've ever had was 25 years old. Many beer styles can be aged for a very long time!

[@SimonH109]

I can get that with the noble hops thing he wanted to keep the explanation simple and not bog down with details but the bit about the lactose really made me raise an eyebrow... And the bit about scotch ales always using peat?

[@KMerrells]

Yup. There were a few things he said here that compel me to pretty much dismiss whatever he said, lol

[@BrandonCerelius]

Dear Whiskey Fans, While great, there are so many other great beer categories beyond Porters and Stouts. Honestly, I think Whiskey fans would be SUPER into Quads and Barleywine.

[@cornovii934]

What used to be popular round here as a winter warmer was to start with a pint of Guinness drink half then add a nip (bottle) of Gold Label Barleywine and on special occasions a glass of port for added richness ...... bloody lovelly

[@PSBeard]

Trappist Quads, and Flemish Sours!

[@grantdaniel6648]

Barleywine is fantastic! I definitely had some nights that started with barleywine and ended with whiskey

[@CravenFear]

For me at least, as a whiskey fan who also loves beer. These were all my top favorites that go well with whiskey. Are there delicious IPAs, sessions, etc. on the market, of course! But a heavier malt to hops ratio (in terms of flavor), and a heavier malt bill in general, is a more complimentary flavor profile to my favorite whiskeys. Often, hop forward beers overpower the subtle flavors and aromas in my favorite whiskeys or just plain clash. I will often put an oz or two of lagavulin 16 in a Dragon's Milk. It's absolutely delicious.

[@Hix1388]

not even a bock on the list or an irish red

[@jeth3540]

Speaking as a member of the beer community, we have a ways to go until we get to "Right beer is the beer you want to drink with the person you want to drink with..." but I believe thats mainly due to the fact that Domestic has been so dominant (and stifled innovation) for so long. We're finally (in the past 20-30 years) seeing some more innovation than the traditional domestic simple pilsner. That said, not surprised about the Guinness comment, I fancy myself a beer drinker before a whiskey drinker and Guinness is far from my favorite beer. It is way better in the new cans and on draft than it is from the older cans. I would agree with him about porters and stouts likely being more appealing to whiskey drinkers because they normally use whiskey barrels in the process. While more expensive, a whiskey barreled beer is usually a good bet - They rarely disappoint in my experience.

[@danfrost5927]

Glad someone said this. These types of dudes forget that it's fine to love your particular craft beer without hating on Guinness or American Lite lager/International Pale lager. In a blind tasting he probably couldn't pick out Pilsner Urquell from the generic lagers he hates on, or his favourite stout from Guinness.

[@andrewpaglicco957]

Drinking game. Everytime this guys says "typically" DRINK!

[@WhiskyBeard]

Goodbye cruel world

[@ChaosReaper96]

@@WhiskyBeard hes trying to kill us

[@MrTenguElite]

zigackly!!

[@NotQuiteEpic]

Dringk!

[@flannel872]

So, you hate my liver too.

[@lazarus9004]

Oooh, love the Michigan representation! Founders is amazing. KBS and it's varieties are great. Well worth the price and nearly 15% ABV. Dragon's Milk is great, and they have a Solera version that's my current favorite!

[@MrZamboni66]

I have to go back to the Dragon’s Milk. Haven’t had it in a while and don’t remember liking it. Will revisit

[@michaelb1761]

@@MrZamboni66 The only Dragon's Milk that I've liked is the regular Dragon's Milk. I haven't cared for the ones with other flavors added.

[@sapefley]

One of the things I miss most about living in Grand Rapids.

[@jeffjohnson3315]

New Holland is fer better than Founders, IN MY OPINION, but I do love seeing Michigan in the lineup here. Dragon's Milk is my all time favorite beer. I have 6 or 7 different flavors/variation of it hiding in my basement right now. I also need to try some of the more recent pulls of Solera. I have had pulls 1 through 4 so far.

[@mackie252007]

I've actually have tried all the beers that they tried in this video before and Guinness is still my all-time favorite beer hands down!

[@normlang1994]

DITTO!

[@BeerBrackets]

It's one of our favorites too! Once you've had it fresh off the tap in a pub in ireland too...it's hard not to fall in love with it.

[@MythicFrost]

Guinness and only from tap!

[@It-b-Blair]

It was a great entry stout, but it’s so monotone with a strong metallic finish I can’t abide anymore.

[@RevOwOlutionary]

A strong beer can hold out much longer than a single year, and some will even improve over time. I kept a bottle of Old Tom for around two years, and while I'm always a big fan of Old Tom when it's freshly bought, the aged bottle was by far one of the absolute best beers I've ever had. With the strongest beers, you really can keep them for as long as you'd keep some wines, and for some of them it's actually encouraged.

[@exoroxx]

I have some beers in the fridge which can last 5, 10, 15 years or (no joke) until infinity. That are all strong dark beers. The longer you wait, the better they get.

[@sifuelphotography]

i was going to say the same.. even beers that are not meant for aging can improve over time. Criminally bad elf for example as a 7yo brought more plum and barleyish flavour to it. So yummy.

[@LiamMack33]

Fantastic Episode! Innis & Gunn also is an incredible beer that whiskey lovers will savour!

[@JFuss92]

Innis & Gunn original is my absolute favourite. I wish i could still get the rum cask ale they did years ago though, that was heaven. They also did a Laphroaig barrel edition earlier this year but didn't ship to Australia, mah heart is still broken ☹️

[@LiamMack33]

@@matthewdyer4025 Agreed! But, I guess they Do need some material for the next time they re-visit this topic. But I was also expecting to see Innis & Gunn as well.

[@LiamMack33]

@@JFuss92 The original is also my favourite! Great Minds... Drink Alike!

[@coreymegran6332]

Excellent suggestion!!! Innis & Gunn has/had a finishing series that provides a really cool option for exploration for anyone interested.

[@removelimitbreak7524]

Having liked beer before I enjoyed whiskey, the whisky love and experience that I've accumulated since stepping into the world of whiskey has really changed the way that I look not only at beer but at the way I pair beer with food. I never pair whiskey with any food don't like to drink whiskey when I'm eating it's not refreshing to me. But a good crisp IPA perfect for summer drinking with a big meal. Or a stout with a movie and some popcorn in the winter. The right beer and the right meal is absolutely killer.

[@charlesrense5199]

I love an Islay with most savory dishes, and a good bourbon with desserts.

[@FanRoosterTeeth]

Absolutely, beer for me is far more situational than whiskey. I can have the same bourbon or whatever anytime any place. But for me, a nice barley wine or stout during the winter, a light domestic at a ballgame, or an IPA with a pizza, are all about as good as it gets.

[@RatafakTehPlachta]

beer goes with a lot of foods for sure, pulled pork and some nice fruity ipa is a killer combo. but i like a smoky scotch with a steak or a burger

[@detonationpyrotechnics4156]

I stopped drinking all together years ago but I do enjoy watching others enjoying a wonderful experience.

[@drjadco]

Lots of people going real hard on the misinformation but I'm just excited to see them enjoying some beer for a change haha. Kind of wish there was more bourbon barrel aged stuff in there. There are many that I would love to see them try.

[@randallleonard1249]

Good episode until the beer "expert" said that Guiness and Left Hand Milk Stout were similar. The only thing they have in common is the dark roasted barley malt that makes them both stouts. They are polar opposites in the stout world. Guiness is a classic Irish dry stout and Left Hand Milk Stout is a classic English sweet milk stout due to the addition of lactose.

[@newtunes1377]

Very surprised that Founders KBS and Bourbon County Brand Stout did not make this list! Unfortunate. Still a great video though!

[@fredd4526]

Agree, Bourbon County is a whole other level.

[@YoderJosh]

I came to write this. Also Bell’s porter and Robert the Bruce

[@07zx14White]

Bourbon County for sure!!! I'm not a beer guy at all really but Bourbon County is amazing. Also I tried some stuff at christmas called Hazels Nuts made by Oddside. It is extremely good.

[@amcg9101]

A pint of Guinness, a dram of Powers, roaring fire, quiet bar...heaven

[@joeosullivan52]

Hearing Brianna laughing in the background 😂

[@jaybird4834]

Saturday and I am a Yeagling lager guy. Welcome Micheal. These types of episodes are super fun and interesting. More plz.

[@abouttime7316]

I like Yeagling also but I’d recommend Dos Equis Amber

[@paddyoflaherty2519]

I'm a PA guy so Yeungling is my go to lager.

[@johnkratz2476]

@@SgtNuker Then you should get the spelling right. It's Yuengling. You went and switched the U and the E, you silly person!

[@MichaelOlson84]

Now that y'all have been introduced to Dragon's Milk you should try New Holland's Beer Barrel Bourbon (or Rye). It's finished in used Dragon's Milk barrels.

[@Firesword534]

Their Zepplin Bend is one of my favorites.

[@andrewbrown727]

They did the bourbon a long time ago. I'm sure you could find it if you searched for it. It was long enough ago that it wasn't "Rare Whiskey Friday" but "Donation Day."

[@davidmarshall8628]

I see Guinness in "stout beer space" occupying a region analogous to where basic Jameson lives in "Irish whiskey space."

[@alexschexnayder8624]

Yeah... if its the only stout available ill take it, but its not my preferred, not by a mile.

[@BaneOfXistence4]

The guy was not wrong though. Guinness is classic, but plenty of craft breweries make a more interesting session or imperial stout.

[@alexschexnayder8624]

@@BaneOfXistence4 absolutely, i just grew up in cajun household so simple flavors if they're not punchy enough can kinda... just not do it for me.

[@MrZamboni66]

At least step it up to the Guinness Foreign Export

[@jonathanlacerte2473]

Having a proper Guinness pour from a proper pub is an altogether different experience than from a can or a sketchy bartender in a sports bar.

[@Falnky]

My personal favorite beer hands-down is the "Victory at Sea" imperial porter by Ballast Point. It has the perfect amount of coffee and vanilla without being overly sweet. It's like a delicious black cold-brew coffee, which also happens to be 10% ABV. I haven't found it on shelves for a couple years, until I came on a 4-pack yesterday! I'd highly recommend it to anyone that can find it.

[@derrickG1989]

Where the hell did you find it? that's my 2nd favorite beer ever!

[@Falnky]

@@derrickG1989 It was at a BevMo in Southern California. The can design is different than it used to be, I almost didn't recognize it on the shelf. They must have started producing it again recently!

[@guywheeler4225]

Such a PHENOMENAL beer!

[@traylorkarttech4432]

That’s a good one.

[@joejones8689]

I recently discovered whiskey after a fifteen year obsession with stouts. Most of the imperial stouts have 300 calories in them so you have to be careful. Some of my favorites are Bell's Expedition Stout, Heavy Seas Peg Leg, Victory Storm King Stout, Guinness Foreign Extra Stout and Brooklyn Black Chocolate Stout.

[@guitarplayer399]

First Guinness I ever had was on a trip to Manchester when I was a sophomore in college. That drink absolutely kicked off my love and appreciation for beer (which later evolved into a love for whiskey.) Not sure how much is nostalgia, but I feel that Guinness here in the US does not necessarily stand up to the same level of quality as the one I had in Manchester, but luckily there are still many fantastic beers I have had the opportunity to try over the years.

[@plektosgaming]

The beer does NOT age that well, so there is a definite difference between it being on tap a day or two old at most and the two weeks it takes to make it to the U.S, typically. Mind you, it's still good 2-3 months out, but it loses a lot, IMO, being canned and shipped versus showing up in a keg hours after being made. I also miss how they had taps at your table in most establishments and you could self-pour whatever you wanted. Then just pay at the table for the number of pints and go. Then again, there was definitely more trust on you to not walk out on your bill.

[@TheChesten]

As a grand rapids Michigan resident, love seeing all the awesome representation! Wish you guys could have gotten your hands on KBS / CBS, or some wild variations of Dragons Milk. (Also a smaller brewery around here has a wheat ale aged in a rum Barrel that's beyond words)

[@lazarus9004]

As a fellow Michigander I agree. Macinaw Fudge KBS and the Solera Dragon's Milk are my faves.

[@dougfromsoanierana]

Hardywood Park in Richmond VA makes a few very good rum barrel-aged stouts from their gingerbread stout base.

[@khalkotauroio2417]

Michigan gang!

[@accidental-life]

LMFAO! "Wait we rob people?" Now I can't stop laughing! The hat graphic is outstanding as well 👌

[@jamesaddison665]

Stout is porter. Porter is regular strength, and a stout porter is the stronger variety. Hence stout, which is a synonym for strong. Stout porter is a bit of a cumbersome name, so it was shortened to stout.

[@TylerHague]

Visited you all on the 26th. That stout finish was PHENOMENAL. The Single Malt of Magnificence was by far my favorite, but I really loved the stout finish. Hoping to stop by again next time I visit the area! Shoutout to the guys working the bar that day! They were super kind and informative and made my family (including my 1-year-old) feel super welcome :)

[@danakrueger7833]

Fun episode. Being from West Michigan, it was fun to see our beers on your show. We’ve every beer on your show (and the ones just talked about). Grand Rapids=beer capital!

[@DiecastShowCustoms]

I will no longer drink Cask Strength Whiskey. I will now drink Imperial Whiskey

[@wilderfrompr]

I laughed every time Daniel poured the beer. A shot of beer, the rest of the glass full of foam. Love you Daniel! The top beers of whiskey drinkers surprised me. As I buy whiskey regularly (Red Breast 12 is my favorite) but I don't like dark beer. I like IPAs, pale ales or hazy ales. Every once in a while a red ale or triple Amber. But I actually do like the regular version of the Left Hand Milk Stout. We're heading out to Austin in 2 weeks for my birthday and visiting the Fang and Feather. We were thinking of adding this guy's micro brew bar to the list of sights but it seems he never mentions it's name. Could be this place we found called Craft Pride.

[@timsprunger1398]

Founders KBS is the one that should be at the top of this list... just saying.

[@fusionet24]

Just a shame founders are a bunch of racists. Otherwise I agree it’s a great beer but I will never buy another founders beer.

[@BenDover-ie1ud]

@@fusionet24 why do you say that?

[@duckcc73]

@@BenDover-ie1ud They've been in litigation with several past employees who are POC. Reports of discriminatory promotion practices and some straight up racist behaviors in the office. I was a huge fan, too, but I haven't had any of their products on 3 years now after finding out.

[@mikewendt6050]

I live in Michigan. Founders, Bells, New Holland, Griffin Claw, Atwater, Right Brain, Shorts, Saugatuck, Cheboygan are all good. Three Floyd's in Indiana is also really good.

[@Firesword534]

Another West Michigan MB checking in. Loved to Founders and New Holland make such a strong appearance here. New Holland has some great spirits too. Zeppelin Bend is one of my favorites.

[@johnflanigan2568]

15:25-This guy says he works at the largest craft beer bar in Texas, then at 15:35 says they don't carry any domestic beers???? Are all of their craft beers made in foreign countries? Or does his beer snobbery reach so far that he confuses "domestic" with "mass-produced"?

[@wc6046]

Yeah I don’t want to be negative but he said quite a few things that either weren’t correct or didn’t add up

[@grlmgor]

I think he means mass produce beer.

[@jsb2277b]

I'm not a beer snob at all, but I've always known "domestic" to describe mass produced pilsners like Miller, Budweiser, Busch, etc.

[@DGPHolyHandgrenade]

Gah, 5 mins in and this ciscerone is skipping over major terms and completely ignores that lactose is added explicitly because it's not fermentable; it adds a creamy texture to the beer while also lifting the sweetness some (lactose is not as sweet as table sugar) In case he doesnt get to it; Imperial Stouts and Porters were made in England and sent to the Russian Empire. They were made stronger to survive the voyage in tact, hence Imperial Stouts and Porters tend to have a much higher ABV than their English counterparts. The terminology in craft beer though is just that it's higher ABV, so even though there never was such a thing as an Imperial IPA, some craft brewery has decided that's just a high ABV IPA. You'll see that with many craft breweries sticking the Imperial prefix on beers that are just stronger. Peat malt does not belong in a Scottish Ale. That is purely an American invention. Scottish ales are typically amber to red and quite malty and fermented cool to preserve the malty flavors. Per BJCP guidelines, entering a Scottish Ale with peated malt would knock down points as it's not an accurate malt bill.

[@epoch1981]

My apologies for being a know it all but I count 4 inaccuracies in homeboys rundown, I'd bet money he's intro level cicerone.

[@andrewmonfort4881]

Or at least not a brewer (home or pro).

[@piratxero]

You are correct, you can look up any cicerone on their site. He is a certified beer server, the only 1 of the 4 levels that doesn't have cicerone in the title, but they called him one.

[@Looptydude]

I am a big fan of all these beers, If Daniel really wants some some Old Rasputin, he should drive down to San Antonio and go to the Flying Saucer to get a growler filled, and they have all the beers listed here on draft as well.

[@criticalmass8272]

Totally fair take. Personally, I love guinness but i can see why others wouldnt. Its like coffee minus the bitter. Personally, I love coffee but hate cold coffee. So stouts that try to mimic coffee I avoid. Guinness has all the aspects of cold coffee I enjoy and none of what I dont

[@Ondrix]

I do like a Guinness now and then...... but I agree with him. Guinness is the starting point and gateway to Porters/Stouts. It's the standard. All the other beers they drank (along with the other craft beers out there) are where you go afterwards.

[@MonkeySeeProductionsLLC]

I am running to my local store NOW!!! They have a STACK (30+packs) of Old Rasputin and I stop and look at it every time I pass. I will probably also pick up pack of Founders while I am there too. Guinness is the to dark craft beers, as Jamison is to Whiskey; it's a gateway.

[@MrZamboni66]

Old Raspy is probably one of the best bang for buck imperial stouts out there

[@kylefortner8709]

Dragon's Milk is by and far my favorite beer.

[@timbosak2519]

Founders knows what they’re doing. Backwoods Bastard is the best barrel aged beer I’ve had.

[@lazarus9004]

Try the Macinaw Fudge KBS. Amaaaaazing!

[@cgbach]

Need a more educational beer connoisseur on here. Beers can last 5 years+. And he definitely could’ve found the beers he “couldnt find” by asking around on local beer pages…those ones are pretty damn easy to find

[@ericellis2729]

Yeah. It doesn't take a cicerone certification to know the basics here. He either decided to throw is own anecdotes in as facts or was woefully trained.

[@raymondgarcia7615]

"Left Hand" is pretty solid but if you're in the mood for an absolutely fantastic milk stout, now is the time to search for a "Dragons Milk" 2021 Reserve #2 double Bourbon barrel aged @ 12.3%. It is absolutely fantastic and this is coming from a non beer drinker.

[@pcp0530]

Grand Rapids is truly Beer City USA with Founders and New Holland (Knickerbocker taproom)...also New Holland is in Holland, MI.

[@poormansascent]

Literally halfway through a bottle of old Rasputin right now. Quite enjoyable & surprised to see it made it in today’s video.

[@j.m.verlaat9449]

Daniel really does have the best taste on the show for the sole reason that Old Rasputin is one of his favorites. I guess his scotch tastes are ok

[@troymeier4815]

It's a shame that Michael screwed up several details about beer. He's actually not a Certified Cicerone, but a Certified Beer Server which is a less intense exam. So, I guess I could see how he could not know the correct information. Michael's errors: 1) Lactose is not typically a sugar that beer yeast can eat. 2) CO2 is heavier than Nitrogen. 3)Scotch Beer does not have peated malt in it. 4) Standard Dragon's Milk doesn't have coffee or coffee malt in it.

[@jamesmorgan4460]

you missed the all european hops being noble hops throw out.

[@spencemiller5836]

Absolutely hilarious watching his face as he drank the whisk(e)y!!!!

[@TimHoekstra]

The best beer for whisky is the beer you like to drink the way you like to drink it. Change my mind.

[@DarrinMartinVW]

In all these years, I don't think I've seen a video where you guys had this much fun!

[@eskimoen94]

Just to clarify - Lactose is not fermented. It is added to sweeten the beer. Not to highten the alcohol percentage.

[@xander1052]

also for the added body.

[@richburnap7980]

What would you try if you’re like me and have never liked beer but love bourbon? Haven’t been able to get over the crispness and twang of most of the beers I’ve tried.

[@colbyscott9822]

Dude, that sponsor skit is the best you've done. Laughed my ass off!

[@sevelofficial2696]

I watched this in the morning and later in thr day visited a World Market which happened to have a Dragon's Milk and the Nitro Milk Stout, so thank you for introducing me to these beers!

[@ct9737]

Okay,the difference between Ale and Lager is the yeast and the temperature that the two yeast are fermented at,Lagers are fermented at a cooler temp 45-55 degrees and the yeast ferments on the bottom,On the other hand Ale is fermented at a warmer temperature 60-75 degrees and ferments on the top of the wort !

[@pavlovianprogramming]

Here in Ontario we have nickel brook which has a beer called winey bastard that's amazing. It's an imperial stout aged in pinot noir barrels.

[@minedgammer]

The angry guinness was the funniest thing I have ever seen. Who ever edited that sequence of chaos was great.

[@kevinfidler8074]

You guys should try hefeweizen and dunkelweizen beers, both bavarian wheat beers with a malty flavor. Fyi lactose is a non fermentable sweetener, that's why those beers seemed sweet.

[@BeerBrackets]

The Erdinger Dunkel is one of my personal favorites! Such an underrated style.

[@kevinfidler8074]

@@BeerBrackets I've only had the weihenstephaner dunkelweizen, but its a very rich malty beer.

[@tubeagespank]

I had a vintage 2015 Lakewood Bourbon Barrel Temptress Imperial Milk Stout just last week and it was great. Looking forward to popping the last bottle tonight. Not real sure about this one year statement.

[@BrandonCerelius]

I've read that stouts can last much longer than a year. I have a homebrew milk stout that I'm going to basement a six pack or more and open one each year to see how it evolves. Hopefully the >1 year thing holds true.

[@UsedBrain4U]

My #1 favorite beer is Fuller's Vintage Ale

[@xander1052]

that is a fine #1 ngl Karl, had it with my last christmas dinner.

[@BG-oj6zt]

It really is guinness simplicity that keeps me coming back for more...

[@orian323]

I first tried Lakewood Temptress about a year ago, and it’s been one of my favorite beers ever since.

[@CookinWithSquirrl]

Oh holy crap... the best ad reads on the interwebs... If you guys open an ad read bootcamp I will be there! Not that anyone is offering me sponsorships yet but one day!

[@VanGarrett]

The Guinness sold in America is brewed in Baltimore. Only special bottles are imported to America.

[@davidmajor5393]

I live in the UK. Currently i have some Guiness Foreign Extra Stout. Made in Nigeria , 7.5%, its fantastic

[@charlesrense5199]

I've had Guinness in the UK. It wasn't that different as I recall. Mind you that was 20 years ago. My taste memory might not be great.

[@plektosgaming]

@@charlesrense5199 The stuff in the cans with nitrogen added is very close to what you get at the brewery.

[@IndicacannaJones]

Appreciate the strong Michigan presence and seeing so many beers from my local grocery. Never made the leap for the pricey Dragon's Milk, but I think I may have to now.

[@paullee2177]

Interesting, I actually went from drinking stouts and porters to bourbon.

[@tangroedelbrock7954]

How did Goose Island Bourbon County Stout not make this list? It is by far the best stout I have ever had the pleasure of drinking.

[@ArtemLokhovitskiy]

Not just you! Actually people in entire Midwest go crazy with each release and create mini tent cities on the parking lots of liquor stores that get BCS in stock on black friday

[@safromnc8616]

...And that's an A-B product... lots of people no longer support the Craft breweries who have sold out...just sayin'.

[@BeerBrackets]

Their bourbon stout is SO good! I second this

[@_fwd_racecar_]

1) German Pilsners (both light and complex like Japanese whisky) 2) IPA (strong hops like strong islay peat) 3)Hazy IPA (fruit basket depth like highland) 4) American Hefeweizen w/o yeast (buttery like irish) 5) Porters and Stouts (dark like bourbon) -- as someone who dislikes both coffee and bourbon, i had to add my own 2 cents comparing beer to whisky.

[@kilrathi827]

YES!! LAKEWOOD BREWING REPRESENT!! Lakewood is my "home" brewery, been buying their stuff since the literal week they opened 10 years ago now. Consistently good products and they do a lot of fun experiments.

[@DonP_is_lostagain]

Soooo...usually it's Daniel talking and Rex doing the goofing. But todaaaaay.... And for me, I want my porter/stout to not compete with my whisk(e)y in the nose and palate. Which is why I love Guinness with my dram.

[@Wahlrusberg]

Irish and love Guinness but he's not wrong, a lot of the experience is just the creamy texture as opposed to some crazy flavour experience. If you ever make the journey over here I would recommend having a try of Murphy's or Beamish for a different take on the classic creamy pint. Or O'Haras if you're in a place that happens to have it on draught.

[@jaquin525]

Ignoring all the inaccuracies, I'm in total agreement that Old Rasputin is amazing. It's wonderful to drink and a great beer to use in cooking.

[@ezequielmarquez715]

Most of these are solid favorites 😌

[@BrianMcGilvray01]

I live just outside of Grand Rapids, MI. While I enjoy most of their beer, Founder's has a Nitro KBS on draft that is killer. Aside from their beer, New Holland also has some spirits that are pretty good. The Zeppelin Bend single malts and the Beer Barrel Bourbon are quite nice. Frankenmuth Brewery is another favorite of mine to visit.

[@LiamFitz13]

Lactose is added because it CANNOT be fermented by yeast. It is used to add sweetness without impacting the alcohol content.

[@ryxamcross]

It's funny, as a big time whiskey lover, I can't hardly stand beer because most of them taste too alcoholic. Wild, I know. My sister says I'm a psycho because I drink Stolichnaya Red for the taste but don't like most beer. I think I also just don't care for hops. My crippling sweet tooth violently rejects bitterness. That said, I have found myself really liking Belgian beers, especially the sour ales, lambics, and red ales. Monk's Café has to be one of my all-times favorites.

[@TacticalKiwi4862]

If you like sweet beer, have you ever tried an Irish red ale? There is a good bit of sweetness but it's nicely rounded and not to sugary (depending on brand of course)

[@UsedBrain4U]

I recently discovered Duchesse de Bourgogne. It is a fantastic lambic, red ale.

[@ryxamcross]

@@UsedBrain4U Yes! Another one I'm really fond of. My sister and I joked that it tastes like rubies because of how deep red it was.

[@VanGarrett]

Consider looking into Eisbock. Strong, full-bodied, rich and malty. Low IBU, no hop aroma. The style ranges from 9% to 14% ABV, and is meant to have a significant alcohol warmness.

[@BrandonCerelius]

Look for beers with low IBU. Not all beers are looking-for-a-fight Westcoast IPAs. I don't mind bitter (amaro-head), but the bitterness battle of the 2010s turned me and a lot of folks off craft beer.

[@mojitojones2592]

Alright real question. I want to try some of these beers, but beer for me has only been something I can handle in small quantities. Do you guys know ways to reseal these bottles so I wouldn't be wasting a whole one? Would a cork fit it?

[@fredd4526]

An idea: Why not do a tasting of the 2021 Goose Island Bourbon County stouts in a month? There will be eight creative, sometimes weird, but always tasty bourbon barrel aged options. Do it. DO IT!

[@garth3r879]

BCBS not being on this list is criminal. Goose Island literally created the barrel aging process for stouts.

[@s0undf0rm]

1st. Very enjoyable channel@youtube (just binged ~10+ of videos, never tried their produce so far, but would try to obtain a bit eventually) 2nd. Being european and lover of whisky & brandy, craft beers and wine (hardly relevant) - one would imagine that whisky lovers would go for modern high-end craft beer imperial stouts/baltic porters and vice versa (more so the BA ones)... 3. One would imagine if high-end american whisky producers may/or may not/ enjoy a spontaneously fermented beer, like oude geuze, not for the fancy factor, but for the amazing attention to detail put in its production/blending + the very special experience one gets from a such a brew, that is somewhat linked to a specific region and culture (not just referring to Belgium, because there are amazing spontaneously fermented beers from many places in EU and USA)... i just reckon the complexity in the aroma/taste of such beers might be more suitable to a whisky lover, rather than the strongest beers available 4. Cheers and thanks for such an enjoyable youtube content 🙏

[@dylanharris5975]

I live about 45 minutes from Founders. Tastes much better from the source but the other breweries around the area to check out are Grand Armory and Right Brain. All excellent beers. Also, to second everyone, lactose is non-fermentable.

[@wind-inmy-face7949]

“I don’t really like this beer.” Gets poured a full glass. 😂

[@joshgerszewski]

My go to beer is an IPA founders all day ipa is one of my favorites. If I want more of a kick i go for voo doo ranger imperial ipa.

[@danielgalil5020]

Not surprised and incredibly pleased that almost all the beers mentioned are stouts.

[@McBeaner144]

Lactose doesn't add any ABV, as yeast can't ferment it. If someone is putting lactose in their beer it's for texture and flavor. Why didn't the Cicerone correct you on this?

[@Snacks50p]

IPAs taste like grapefruit juice to me. All of them. Darker English/Irish ales and lagers and German style beers are my favorites. Love Smithwicks, Boddington, Harp, etc.

[@wildcat20021]

I never shut up about Old Rasputin too, its easy to find in California being a Fort Bragg. Not seasonal for us! 100% imo the KING of the stouts. Should have been #1 but i imagine availability hurt it a bit.

[@MemoEscobarA]

Guinness is an awesome beer, actually in PANAMA we brew it, and it’s been awarded by Guinness as the best (outside of the main factory) but we don’t do the nitro one. But it’s my go to dark beer.

[@ct9737]

Okay,I have to step in here uninvited 🤣Top Five Stouts,1.Old Rasputin 2.Boulevard Bourbon Barrel aged Stout 3.Brooklyn Chocolate Stout. 4.Goose Island Bourbon county Barrel aged Stout .5.DESTIHL PRIVYET Russian Imperial Stout.🎤🎤🎤

[@jonathanwise84]

"Guess you really can milk anything" 😆💀

[@isc9114]

Whiskey Tribe: Three words for you: Fremont. Rusty. Nail. Look it up, Good luck sourcing it from Texas, but it will knock all of these beers in this video out of the water. Fremont Barrel Aged Dark Star is also an excellent one and more readily available right now.

[@craigesanderson]

You are missing out on Irish Death and Mocha Death from Iron Horse Brewery in Ellensburg, WA. Cult favorites.

[@duckcc73]

YES!! I was thinking the same thing. Quilter's Irish Death has been a fave of mine since I found it after moving to the area a decade ago. And the seasonal Mocha Death is a must, too!

[@laxman1312]

I don't know if you guys have done this yet, I tried to look through all the video's. Small distilleries that produce really good bourbon in the $40 range.

[@burtmacklin6443]

I would add to the addition in differentiating porters and stouts would be that Stouts tend to have a bigger body, usually by adding rolled oats. Also, in respect to the scotch ale, there is an old practice of heating up the boiler before transferring the wort from the mash tun to the boiler for its final boil where the first bit of wort caramelizes giving the scotch ale a wonderful mouth feel. I don't believe too many places still do this since the modern mash tun tends to be a universal container and is only transferred out in to the fermenters.

[@MartyPiters]

As a whisky fan and hobby brewer this video is the BEST!

[@davevogelsang6791]

I have a case of Goose Island Bourbon County Stout for each year from 2016 through 2022. I have several of the annual varietal also. I just picked up a bottle of the Bardstown Collaborative Series with Goose Island Bourbon County Stout. Pretty pricey at $170, but looking forward to cracking it open.