Only one brewery in Illinois is also in the distilling business, and we leave the bunker to record amongst those lovely vapors. Maplewood is not only crushing it in the beer department, but they’ll soon release their own small-batch spirits.
Get ready for a ton of nostalgia as we drunkenly bid farewell to the original recording space for the podcast. We clean out five of Ryan’s cellar beers to help reduce the load and reveal our origin story.
After last episode’s penance, we are blessed with five outstanding hoppy beers on this one. United by their hop-forward nature, these beers prove that a perfectly-made IPA is no longer a rare find in the wild.
Hoppy beers are best enjoyed fresh – that’s just a fact. But what happens when you let them age well beyond their suggested shelf life? On this episode, we subject ourselves to a little experiment for educational purposes.