Two Beers And A Golf Score

Send us Fan MailThe label promises vibrant pumpkin, vanilla ice cream, and baked pie crust, but our taste buds have questions. We crack open Angry Orchard’s Halloween hard cider pack and give you the unfiltered play-by-play on Headless Pumpkin: what hits first, what lingers, and why that cinnamon-heavy finish becomes the main character. If you’ve been searching for an honest hard cider review, pumpkin cider opinions, or just want to know what’s actually worth sipping this fall, we’ve got you. Then we jump from the can to the road with a story-heavy Boston recap: historic bars, a proper lobster roll, and the kind of Celtics crowd that makes you realize you’re not watching basketball, you’re inside it. It’s part travel story, part food talk, and part “how did a work trip turn into this?” We keep the cider theme going with Angry Orchard Caramel Apple, compare scores, and talk about that sweet-and-artificial line flavored drinks sometimes cross. To round it out, we share an easy Traeger chicken wings method we’re trying for crispy skin, play a get-to-know-you game that takes some wild turns, and close with a heartfelt tribute to someone we lost. If you laugh, cringe, or learn a new drink to try, subscribe, share the show with a friend, and leave a review so more people can find us. What seasonal drink should we taste next?Support the showwww.anotherreasontodrink.com

Send us Fan MailA pale ale brewed in Hong Kong sounds like a novelty until the first sip makes you stop talking. We crack open Neon City from Young Master Brewery and get into what surprised us most: a smooth, balanced flavor that drinks easy while still giving that IPA-like bite. If you’re into craft beer reviews, tasting notes, and honest ratings you can actually trust, our score on this one tells you everything you need to know. Then we slide into the real fall routine: squeezing in golf before the weather turns, winterizing pipes and campers, prepping for a wedding weekend, and venting about the cost of everything from tickets to electricity. Along the way we swap comfort-watch favorites, rewatch logic, and the kind of Cleveland sports talk that comes with late games and high prices. It’s casual, a little chaotic, and exactly how these conversations happen off-mic. After the break, we go full seasonal with a pumpkin and yam beer from Wooden Cask Brewing Company, digging into pumpkin cinnamon, allspice, nutmeg, and clove without letting the spice take over. We talk pumpkin beer rankings, what “too sweet” really means, and even pull up the map to see where Newport, Kentucky sits near Cincinnati because now we’re curious enough to make a stop. We finish with Ricky’s Bad Choices and a how-well-do-you-know-me game that gets dangerously honest. If you like beer talk, fall food, and unfiltered friend banter, hit play, subscribe, and share the show with your drinking buddy. After you listen, what’s your current top-rated beer and why?Support the showwww.anotherreasontodrink.com

Send us Fan MailA TikTok dared us to do it: mix Modelo with Lemon Lime Gatorade. We start with a 50 50 pour, realize it’s almost too easy to drink, then come back after the break to fine-tune the recipe until it actually tastes like a beer that already has lime in it. If you’ve ever wanted a simple beer cocktail that’s perfect for a hot day, a round of golf, or just sitting outside in early fall weather, we land on a ratio you can repeat every time. From there, the conversation goes where it always does when we’re holding drinks and telling the truth. We talk about golf season chaos, including the playoff mix-up that had us feeling robbed, plus the very real struggle of choosing a golf ball color when the leaves start dropping. We also get deep into crock pot season and why some slow cookers run way too hot on “low,” especially if you’re gone for 10 to 15 hours and need real low-and-slow for chili, roasts, or a cook-off. Then we hit story time with a card game full of “would you rather” and questionable debates: never eat again vs never sleep again, snakes vs spiders, cleaning robot vs chef robot, plane ride nightmares, and what “normal” even means when you’re talking life choices in a small town. We wrap with wedding talk, the rain-on-your-wedding-day good luck myth, a little nostalgia (Swatch watches and the old “MAC machine” name for ATMs), and our reasons to drink this week. If you laughed, learned a new drink hack, or yelled an answer at your speaker, subscribe, share the show with a friend, and leave a review so more people can find us. What’s your pick: 50 50, or the 75 25 mix?Support the showwww.anotherreasontodrink.com

Send us Fan MailPumpkin beer season is here, and we’re not pretending every “fall ale” deserves a spot in your fridge. We kick things off with Browns vs Steelers trash talk, shoutouts to the most committed fans we know, and a pumpkin yam beer that comes in hot at 8% ABV. The first sip is surprisingly smooth, then the spice creeps in and dries out the finish, which leads to a real debate about cinnamon, nutmeg, and why some pumpkin ales make you want another drink just to reset your palate. If you care about tasting notes, ABV, IBUs, and whether a seasonal craft beer is actually worth buying, you’ll get clear opinions and honest scores.Then we swing into life updates the way we always do: work travel, getting sick at the worst time, and a golf league run that somehow turns into playoff math, prize talk, and way too much confidence. We also hit the food highlights, from jalapeno popper meatballs to ribs, plus a future golf trip plan built around cabins, breweries, wineries, and a good bar within striking distance.After the break, we crack Great Lakes Brewing Company Nosferatu, a double red IPA with that caramel sweetness and a bite that earns the vampire label. It’s a Halloween beer with real backbone, and it gets one of our stronger ratings. Hit play, hang with us, and when you’re done, subscribe, share the show with a buddy, and leave a quick review with your favorite fall beer style.Support the showwww.anotherreasontodrink.com

Send us Fan MailHouston doesn’t ease you in. The heat hits like a wall, the humidity rewrites your wardrobe, and even the old “we always stop here” spots can come back completely different than you remember. We kick things off with travel stories, culture shock, and the kind of traffic math that makes you swear off big-city freeways for good.Then we get to the real mission: a proper craft beer review night. We crack open Bell’s Best Brown Ale and talk straight about what we taste, what the temperature does to bitterness, and why caramel and cocoa notes can make a brown ale feel like fall without turning it heavy. After that, we pivot to food because the smoker is working overtime. We break down a bourbon peach barbecue sauce that nails flavor depth but misses the bourbon punch, plus a tailgate-level snack that gets major love: jalapeño popper Cheddar Bay biscuit balls built with sausage, cream cheese, smoked gouda, bacon, and a game-changing splash of pickled jalapeño juice.The second half stays chaotic in the best way: Galveston brunch that converts a gravy skeptic, golf shots that ricochet like a pinball inside a cart, and a pumpkin brown ale that makes us argue with our own rating logic. We also shout out a homemade hot sauce that’s so good we immediately start plotting how to get the recipe, then we close with “Ricky’s Bad Choices” and a run of would-you-rather questions that go off the rails fast.If you like beer ratings, fall beer picks, pumpkin beer debates, smoker recipes, and a comedy podcast vibe with zero filter, hit play. Subscribe, share this with a friend who needs a new drinking podcast, and leave a review. What’s the one fall beer you’d defend every year?Support the showwww.anotherreasontodrink.com

Send us Fan MailChocolate, pumpkin, spice, and a beer that quietly turns into “night night juice” if you’re not paying attention. We’re kicking off fall seasonal beer season the way we actually live it: a little food talk, a little chaos, and two Ohio craft beers that taste like completely different versions of autumn.First up is MadTree Harvest Brown, a brown ale with chocolate plus a full pumpkin-spice lineup. We dig into real tasting notes, not just “yep, it’s fall,” and we’re surprised by how much the chocolate and roasty malt lead the experience while the spices hang back in the background. Then life stuff takes over: long hours, heat exhaustion, and that weekend feeling where you want to get things done but your body says no.From there we jump into Hell Let Loose Vietnam, a tactical shooter that’s more strategy than run-and-gun, and we talk roles, tutorials, and why the game feels so punishing at first. The conversation turns reflective with 9/11 memories and the eeriness of grounded flights and quiet skies, before we reset with our second pour.Jackie O Barking Pumpkin brings bigger pumpkin flavor and a higher ABV, and we break down why it shines cold and gets harsher as it warms. We wrap with “this or that” cards, a near-death story, final ratings, and our reasons to drink this week. If you’re into pumpkin beer, brown ale, Ohio breweries, and unfiltered friend talk, hit subscribe, share it with a buddy, and leave a review. What’s your top fall beer right now?Support the showwww.anotherreasontodrink.com

Send us Fan MailPumpkin beer is here, the nights are getting cooler, and we’re starting the season the only way we know how: cracking cans and telling the truth. We taste Market Garden Giant Pumpkin out of Cleveland, Ohio, a hefty 9.5% ABV pumpkin yam beer that claims “pumpkin pie in a glass.” We dig into aroma, flavor, and that lingering bitterness on the finish, then get into the bigger question every craft beer fan runs into each fall: how much spice is too much, and when does clove ruin a perfectly good pumpkin beer?From there we pivot to a totally different style with Brew Kettle Pumpkin Drop Lager, a lighter, crisp pumpkin lager that actually fits the “sit by the fire” vibe without overwhelming your palate. We talk carbonation, dryness, and why subtle pumpkin can beat a spice bomb, especially when you want an easy-drinking fall beer you’d actually buy again. Along the way, we name-check our personal pumpkin beer benchmarks and explain what we mean when we say we want pumpkin flavor, not just a cupboard full of spices.You’ll also hear what we’ve been up to off-mic, including camping food experiments, a smoked Italian pulled beef sandwich with au jus and giardiniera, and a few “would you rather” questions that go off the rails fast. And because football season is creeping in, we vent a bit about the Cleveland Browns, the money tied up at quarterback, and why being a loyal fan sometimes requires a backup team.If you love pumpkin beer reviews, craft beer ratings, and unfiltered hangout energy, tap follow, share this with your favorite fall beer friend, and leave us a review so more people can find the show.Support the showwww.anotherreasontodrink.com

Send us Fan MailA double hazy IPA with an 80s-pink can shouldn’t be this smooth, but Grimm Artisanal Ales’ Lambo Door (Brooklyn, New York) has us drinking fast and talking even faster. We get into real craft beer tasting notes, why an 8% ABV can still feel dangerously easy, and the truth about paying close to $18 for a four-pack. Then we take a detour through the everyday stuff that somehow always turns into a bigger rant, including gas prices that jump overnight and the feeling that none of it makes sense. Food shows up like it always does, because beer pairing is a lifestyle. We break down a killer gumbo dinner and talk about what changes when you cook it camping-style in a Dutch oven over an open fire. After that, we share a Blackstone griddle idea that’s basically built for parties: candied peaches caramelized with butter, brown sugar, and hot honey, layered onto a bruschetta-style bite with pesto, fresh mozzarella, cured ham, jalapeño, and basil from the garden. Sweet, salty, spicy, and ready for your next backyard hang. After the break, we crack Toppling Goliath Brewing Company Caramel Apple Fandango, a fruited sour that drinks like a caramel apple dessert. We debate the finish, rate it honestly, and talk fall beer season strategy, including when to start the pumpkin beers and whether Oktoberfest brews deserve more love. Somewhere in the middle we also play would you rather, attempt “beer math,” and close out with golf plans and NFL preseason hype. Subscribe, share this with your drinking buddy, and leave a review with your pick: hazy IPA or caramel apple sour?Support the showwww.anotherreasontodrink.com

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Send us Fan MailA fruit sour just earned a straight-up 10, and we were not shy about it. We crack open Cheeky Kiki from Prairie Artisan Ales and get hit with pineapple first, then lime, orange, and a coconut rum vibe that drinks more like a beach cocktail than a face-puckering sour. We talk can art, sweetness vs tartness, and why this sour ale works when so many “fruit sours” go overboard.Then we take a hard left into real life: posting beer content online without getting flagged, why Instagram feels easier than Facebook, and the little behind-the-scenes stuff that comes with running a beer podcast. From there, the conversation turns into food, and we share a legit Blackstone griddle pizza hack: pre-cook your toppings, crisp the dough, flip it, build it fast, and use a lid to melt the cheese. If you are into Blackstone recipes, griddle cooking, and easy weeknight wins, you will want to steal this one.After the break, we test DuClaw Sweet Baby Banana, a porter built on the Sweet Baby Jesus base with chocolate, peanut butter, and banana. We wanted dessert beer magic, but what we got is bitterness and a banana note that feels faint and a little chemical, so we rate it accordingly. We also toss in a round of “What Would You Choose” and end with our weekly “another reason to drink,” including work stress and why we still love showing up for this studio time.Subscribe for more craft beer reviews, share the episode with your drinking buddy, and leave us a review if you like the honest takes. What beer surprised you the most this year?Support the showwww.anotherreasontodrink.com