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Send us Fan Mail A 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 show www.anotherreasontodrink.com

Send us Fan Mail Pumpkin 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 show www.anotherreasontodrink.com

Send us Fan Mail Houston 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 show www.anotherreasontodrink.com

Send us Fan Mail Chocolate, 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 show www.anotherreasontodrink.com

Send us Fan Mail Pumpkin 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 show www.anotherreasontodrink.com

Send us Fan Mail A 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 show www.anotherreasontodrink.com

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Send us Fan Mail A 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 show www.anotherreasontodrink.com

Send us Fan Mail Zero sugar, low carbs, organic ingredients, and “filtered six times” sounds like a win, but the real question is simple: do these hard seltzers taste good when you crack one after a long, brutal day? We put Michelob Ultra Organic Seltzers to the test and give honest, flavor-first ratings across Cucumber Lime, Grapefruit Melon, Watermelon Strawberry, and Spicy Pineapple. Some hit with a refreshing first sip, others fade into flavored water, and one scent sends the whole room into a full-body nope. Between pours, we talk about the kind of week that drives you to the cooler: punishing heat at work, smoke drifting down from Canada wildfires, and that campfire smell that follows you everywhere. Then we rewind to a bachelor party camping trip with canoeing, island nights, surprise storms, tarp engineering, and the hilarious “we just walked in with nine people” energy that takes over any bar. After the break, we get into “Ricky’s Bad Choices,” a confession-style question game that escalates into stories about jail bailouts, messy decisions, and a couple of road-accident moments that turn unexpectedly serious. We wrap with final rankings, what we would actually buy again, and our standing rule for any drinking night. If you like real drink reviews, unfiltered storytelling, and a few hard-earned life lessons, hit subscribe, share this with a friend, and leave a review so more people can find the show. Support the show www.anotherreasontodrink.com

Send us Fan Mail A glowing white rock on a river island sounds peaceful until you remember the packing list: canoes, kayaks, eight people, and a truly irresponsible amount of beer. We’re on the eve of our White Rock camping trip, so we talk through the hype, the logistics, and why getting off the grid with friends is still one of the best ways to slow your brain down for a minute. Then we get into the craft beer reviews. First up is Ribbon Rock, a “peach summer ale” that looks like it should be an easy win, but the taste takes a turn into bitterness and a weird, almost sour edge that leaves us asking, where’s the peach? After the break, we crack a German-style Munich dunkel from Coastal (North Charleston, South Carolina), and it’s the kind of dark lager that surprises you: smooth, light, and coffee-forward without feeling heavy, all at 4.5% ABV. Between sips, we swap Fourth of July weekend stories, power outages, a near-basement flood saved by a generator, golf struggles, and the “beer gauge” theory of why your shots start drifting when you’ve had too much. We also toss in a chaotic round of Ricky’s Bad Choices for anyone who likes their beer podcast with a side of adult humor. If you’re into beer tasting notes, honest ratings, camping trip talk, and real-life stories that feel like your own friend group, hit play. Subscribe, share the episode with a buddy, and leave us a review so more people can find the show. Support the show www.anotherreasontodrink.com

Send us Fan Mail Four cans, one golf-course scale, and a heat wave that makes every sip count. We’re cracking open the TK Mulligans Caddie Pack and giving each ready-to-drink vodka cocktail the only test that matters: does it taste good cold, does it stay drinkable halfway through, and would we actually bring it to the course? We start with The Crush, an orange-forward canned cocktail that hits like a laid-back brunch drink, then move into the Transfusion, where the grape flavor feels instantly familiar but the finish sparks a real argument about aftertaste and “Jesus juice” vibes. From there, the night turns into the kind of hang you can’t script. We break down a brisket dinner that’s all about building a pan sauce with onions, garlic, red wine, and broth, plus ideas for taking it into fall with a Dutch oven, mashed potatoes, or a shepherd’s pie-style bake. We also talk summer heat and work, what it’s like when the heat index is miserable, and why cooling down and electrolytes matter more than people admit. In the back half, we taste the Wedge sparkling lemonade and the Dogwood lemonade, compare carbonation versus a flatter finish, and lock in final ratings for the full pack. Then we pull out “Ricky’s bad questions,” which leads to a string of stories that are equal parts ridiculous and brutally honest. Subscribe for more, share this with a friend who always brings the cooler, and leave a review with your pick: which canned cocktail belongs on the first tee? Support the show www.anotherreasontodrink.com

Send us Fan Mail A 95 calorie IPA that tastes like a legit tropical beer feels like a glitch in the system, so we had to put it to the test. We’re coming in with stories from Columbus, Ohio, including a stay at BrewDog’s DogHouse hotel where the brewery, restaurant, and bar all live under one roof. We talk room size, the dog-friendly setup, how quiet it is at night, and why it’s a sneaky-good stop if you’re passing through and want a full craft beer experience without a bunch of extra driving. Then we crack BrewDog Wingman, a tropical session IPA that lands at 95 calories and around 4% ABV, and it still brings real flavor. We get into what “session IPA” should mean, why some IPAs go too piney, and how fruit-forward notes can turn an IPA skeptic into a fan. We also keep it practical: what it might cost for a pack, where you’re likely to find it, and whether a lighter beer can actually become a daily drinker without feeling like you’re settling. The back half shifts into weekend life: a planned 12-mile hike that gets cut short by thunderstorms and downed trees, a quick pivot to a local hole-in-the-wall, a Father’s Day golf round, and a Blackstone griddle dinner that deserves a repeat. We follow it up with a North High Stick Amber review and finish with our rowdy, no-filter question game before we wrap with our ratings and one last reminder not to drink and drive. If you laughed, learned, or found a new beer to hunt down, subscribe, share the show with a friend, and leave us a review so more craft beer fans can find us. Support the show www.anotherreasontodrink.com

Send us Fan Mail Pickle beer sounds like a prank until you find one that’s actually dialed in and then you start planning your next six-pack like it’s a serious life decision. We kick things off with a smooth bourbon moment featuring Cream of Kentucky, the kind of single barrel pour that feels special, disappears fast, and absolutely needs to be kept away from the “helpful” friend who can’t resist topping off everyone’s glass. If you’re into bourbon tasting, craft spirits, or just want real talk on whether a bottle is worth the money, we’ve got you. From there, we get into the star of the night: Pabst Blue Ribbon Pickle Beer. We break down why it works, why it’s not overwhelmingly briny, and the simple hack that takes it to another level: pour it in a glass and add a little hot sauce to build a spicy pickle profile that’s basically Bloody Mary energy without the heavy tomato thickness. If you’ve been searching for the best pickle beer, or you’ve got a soft spot for weird beers that somehow become your favorite, this part is for you. Then we rewind to our weekend trip for golf, camping, and a Warren, PA brewery stop at Bent Run Brewing. Expect mountain cart panic, the elevated 94-foot shot that looks impossible, big views over the Allegheny River, and the kind of camp meals that beat restaurant food when you do it right. We wrap with a Cutwater Spicy Mango Margarita review, honest ratings, and Ricky’s question segment that always goes off the rails. Subscribe, share the show with your drinking buddy, and leave a review then tell us: pickle beer, yes or no? Support the show www.anotherreasontodrink.com

Send us Fan Mail Key lime pie as a hard cider sounds like a gimmick until you taste it. We crack open Windridge Imperial Key Lime Pie (8.3% ABV) and get smacked with bright lime, dessert sweetness, and a tangy edge that honestly drinks closer to a sour beer than most ciders. We talk real tasting notes, how the “semi-sweet” label lands, and why high-ABV craft cider can be way more dangerous than it looks when it’s this crushable.  Then the hang turns into story time: Ricky recaps a 38-mile canoe camping trip where the wind can push you backward if you stop paddling, plus all the little details that make an outdoor weekend feel earned. From steaks and sausages to a one-pan chicken, bacon, cheddar pasta that’s actually worth making at home, we keep it practical, opinionated, and very on brand for a drinks podcast that loves food as much as it loves the pour.  In the second half, we switch to Windridge Imperial Baked Apple and chase that apple pie and cinnamon profile that screams campfire season. We even dig into where the cidery is in Pennsylvania and what else we’d try from their variety pack, before jumping into “Ricky’s Bad Choices,” a rapid-fire card game that takes the conversation off the rails in the best way. If you’re into craft hard cider, dessert ciders, cider tasting, and unfiltered friend banter, hit play, then subscribe, share with a friend, and leave a review so more people can find us. Support the show www.anotherreasontodrink.com

Send us Fan Mail A Buddha-shaped beer bottle, a hazy double IPA that hides 9% like it’s nothing, and a rapid-fire question game that goes completely off the rails. That’s the energy tonight as we’re back on the mics after a corrupted file and a couple weeks of real-life chaos, with a promise to keep the drinks cold and the stories honest.  We start with Lucky Buddha Pale Lager and get into what actually matters to regular drinkers: aroma, that slight “green bottle” vibe, price, and whether it earns a spot as a daily drinker. From there we catch up on the last two weeks, including yard work, pollen misery, and a live music night seeing Box Elder plus a surprisingly great pierogi pizza that turns into a whole conversation about regional comfort food.  Cookout season shows up hard with ideas you can steal: deviled eggs topped with mini hot dogs, smoked street corn dip with a spice surprise, and Texas Twinkies built with jalapeños, cream cheese, Chihuahua cheese, chorizo, and thin bacon on the smoker. Then we talk smash burgers and why small technique changes, like onions smashed into the patty or an onion paste grilled on top, can completely change the bite.  After the break, we pour Jackie O’s Ritual Destruction (hazy double IPA) and compare it to other fruity hazy favorites, argue about when pumpkin beers will hit shelves, and close with our “Answer These Nuts” segment plus plans for an Allegheny River camping float and upcoming birthdays. Subscribe, share the show with your drinking buddy, and leave us a review. Which beer would you try first, Lucky Buddha or Ritual Destruction? Support the show www.anotherreasontodrink.com