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Wisconsin's craft beer scene takes center stage as we embark on a 12-beer tasting adventure at Pal's Brew Pub in Wisconsin Dells. Joined by my brother Brian (the mad scientist), my dad Dave, and Uncle Larry, we dive into flights spanning traditional styles and boundary-pushing flavors.

The standout surprise? A garlic-infused pickle beer that completely redefines what pickle beer can be. While most pickle beers on the market offer a one-dimensional experience, the subtle garlic note in Pal's Big Pickle creates a complex, satisfying flavor profile that earned unanimous praise from our tasting panel.

Close behind was their Jalapeno Cream Ale, delivering perfect pepper flavor without overwhelming heat. As Brian (our resident brewer) explains, creating balanced pepper beers is surprisingly difficult – too often brewers either under-flavor or create something painfully spicy. Pal's nails the perfect middle ground with fresh jalapeno character that quickly dissipates.

Not every offering hit the mark. The Boysenberry fruit beer lacked the sweetness we expected, the Barrel Bent Imperial Stout needed more aging time to develop true barrel character, and the Pineapple Express left us searching for actual pineapple flavor. This reinforced our brewing philosophy: if you name a beer after a flavor, that flavor should be prominently featured.

Beyond tasting notes, we share brewing insights throughout – how honey integrates during the brewing process, why jalapeno beers can sometimes be spicier than ghost pepper varieties, and the crucial difference between English and American porter styles.

Whether you're planning a Wisconsin Dells visit or simply love exploring regional craft beer, this episode offers both entertainment and education. Which would you try first – the garlic pickle beer or the perfectly balanced jalapeno cream ale?

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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