A bourbon barrel aged stout can be pure comfort or pure chaos depending on what ends up in the glass, so we decided to make it simple and taste our way through it. We’re outside, we’ve got a full Dragon’s Milk lineup, and Brian is back on the mic with Eric joining as our guest for a flight that starts smooth and ends at a very real 17.3% ABV.

We dig into what makes Dragon’s Milk work as a flagship barrel-aged stout: bourbon on the front, roast and chocolate in the middle, and coffee bitterness that shows up more as the beer warms. From there we chase the variants and call it like we taste it: the Stroopwafel Reserve brings cinnamon and caramel that hit fast, the oatmeal cookie version turns up brown sugar sweetness with raisin and oats, and the rye barrel edition adds toasted chili spice that lingers without wrecking the balance. If you like craft beer reviews, stout tasting notes, and honest scores, this one is loaded.

Then Eric pulls back the curtain on the food truck business with Over Cake Land and Catering. We talk why he finally made the jump, what it costs in time and stress to stay compliant, why every town’s permits can be a headache, and how he keeps a menu different with gyros, Cubanos, street tacos, and breakfast. We close with a shared message we actually believe: support local breweries and local food trucks because your money stays in your community.

Subscribe for more craft beer tastings, share this with a friend who loves stouts, and leave a review so more people can find the show. Which Dragon’s Milk style would you try first: cookie dessert, chili spice, or the triple mash?

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