TCK
Barrel Filler
Posts:1279
 | | 02/20/2003 5:55 PM |
| | I have had "old peculiar" It's a good beer. I also love Sam Smiths, John Courage is pretty good to. | | | |
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DukeRiley
McMinnville, OR
Barrel Racker
Posts:1982
| | 02/20/2003 11:25 PM |
| Careful Lilac, Speckled Hen is very good. In fact it was one of only a handful of beers I had in England that I thought was a good as what we have in Oregon.
Before the Brits on the Board start shouting at me, I admit that I like my bitterness to come strictly from hops, not from roasted (in my book burnt) grain. Most of the beers were a little too "burnt" for my taste.
By the way, what's with this no food service at the Pubs until 6:00 or 7:00pm? You can drink all you want but no food? | |
Heater Allen Brewing
www.heaterallen.com | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/21/2003 12:14 AM |
| | What are you talking about Duke? I went to a pub for lunch and they served me food and beer. This was in London last April. | | | |
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DukeRiley
McMinnville, OR
Barrel Racker
Posts:1982
| | 02/21/2003 2:19 AM |
| | That's true at lunch, but generally at 2:00 or 2:30 they stop serving anything and don't start again until 6 or 7. | |
Heater Allen Brewing
www.heaterallen.com | |
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KillerB
Barrel Racker
Posts:1533
| | 02/21/2003 11:45 AM |
| Old Peculiar is made by Theakstons and is so called because it makes you feel old and peculiar. It is very dark, almost guinness-like, and strong. I had a cask version of it that was 9% - four pints later and out into the sun-shine I couldn't find my way home   .
Some pubs serve all day, some only lunch and dinner.
I'd forgotten about Staropramen and what's that Kiwi one - that's pretty good. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13660
| | 02/21/2003 1:12 PM |
| | That is why I think I remembered it KillerB. Powerful stuff and the name stuck in my head obviously. I think I tried it when I was looking to try all the 'strong' beers back in the day. | |
www.roguefood.com -- www.cellartracker.com | |
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Dr_Tannin
Barrel Sampler
Posts:2498
| | 02/22/2003 1:45 AM |
| tj-
Just came across a funny beer in the local specialty store
HE-BREW, The Chosen Beer
The labels alone were worth the cost. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/22/2003 1:48 AM |
| Quote:
tj-
Just came across a funny beer in the local specialty store
HE-BREW, The Chosen Beer
The labels alone were worth the cost.
I've seen this mentioned in the local Beer Mag. It is made by
Shmaltz Brewing Company | | | |
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Dr_Tannin
Barrel Sampler
Posts:2498
| | 02/22/2003 6:33 PM |
| Hah.
Genesis Ale.
Messiah Stout.
Even the revised Biblical stories on the back label are a pisser. Now let's see how they taste. | | | |
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mountainman
Mammoth Mountain
Wine Bottler
Posts:3111
| | 02/22/2003 7:00 PM |
| | Anderson Valley Brewery did a "He-brew" beer last year as well. I don't know if it ever left Boonville though. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/22/2003 7:04 PM |
| | Anderson Valley Brewing is where the these beers are brewed (Schmaltz does not have their own brewery). I would bet they are the same beer MM. | | | |
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KillerB
Barrel Racker
Posts:1533
| | 02/24/2003 11:01 PM |
| | Stella Artois, Grolsch and 1664 - all good standards in their respective countries | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5169
| | 05/01/2004 10:05 PM |
| | MacTarnahan's india pale ale, aged in oak. ahhhhhhhhhhhhh.... | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13660
| | 05/02/2004 1:05 AM |
| Spring and summer to me mean non-dark beers. I have some dark Warsteiner in the fridge right now and they are not calling me.
Man, I need some Spaten. | |
www.roguefood.com -- www.cellartracker.com | |
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ormbee
Barrel Sampler
Posts:2397
| | 05/02/2004 8:33 PM |
| Quote:
Spring and summer to me mean non-dark beers. I have some dark Warsteiner in the fridge right now and they are not calling me.
Man, I need some Spaten.
Big fan of IPA in the summer. The bitter taste seems to refresh me. | | | |
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Al HooKoo
Las Vegas, NV
Barrel Filler
Posts:1336
| | 05/03/2004 2:52 PM |
| | Sierra Nevada | | | |
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ChangeMe
Barrel Racker
Posts:1907
| | 05/03/2004 5:12 PM |
| Not a big beer drinker, but when I do, it has to be one of these:
Guiness
Bass
Heineken
Prefer "on tap", but bottle will do.
The worst beer I've ever had? Dead Guy Ale!! It tasted like. . . . .I don't know. . . . .I guess . . . . . . .like I imagine embalming fluid might taste like!! YUCK!!!! | | | |
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ChangeMe
Barrel Racker
Posts:1907
| | 05/03/2004 5:27 PM |
| . . . . .gotta have beer with some freshly steamed and highly spiced (Old Bay) CRABS!!!!!
Now, that's livin'!!  | | | |
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ChangeMe
Grape Puncher
Posts:886
| | 05/06/2004 9:08 AM |
| This is a great thread. This is a wine forum, so it isn't surprising that a lot of folks who have managed to discover Loring, Bressler, Neal, August West, Radio-Coteau, Brewer-Clifton, Coudert, Chave, Thierry Allemand, etc. would list their favorites as Bass, Guinness, Corona, etc.
On a beer forum, that would be like touting, Silver Oak, Ferrari Carrrano, and Ravenswood as favorite wines. Well made, but hardly intriguing.
The greatest beers in the world offer an experience approaching that of the best wines in the world but at a cost of under $10/bottle. I'm a wino for sure, but I can't deny the value in that equation.
As an interesting side note, the aforementioned Ratebeer.com, which is the big deal among beer websites, lists in it's top 50, beers and ales that are uniformly high in alcohol i.e. Imperial Stouts, Barleywines, Belgian Strong, Abt/Quadruples, etc. A lighter lovely beer like a Phantome Belgian Saison Beer stands no more chance at a high rating than a perfectly made Condrieu or Beaujolais in the Wine Advocate. Ratebeer top 50
As we enter the warmer seasons , I'm less apt to reach for a Bandol, Minervois, or CdP as I am to enjoy a Belgian Saison Ale such as Foret (doesn't this sound like a wine label?) "Made with 100% organically grown hops and barley, no pesticides, no chemicals, and filtered artesian well water."
Phantome, and Moinette, if you can find them are equally exciting and pleasing.
Do beers age? Mostly, you want to drink them as fresh as possible. For my everyday beers, I buy them directly from Pyramid Brewery (Brewpub), a few blocks from home. Some beers improve with age. Sierra Nevada puts a vintage date on the caps of its Bigfoot Barleywine style ale. Their Celebration Ale also improves with age, but they've never made one like the `97 since then. The legendary Sammiclaus Brown Ale, (Guinness BoWR strongest beer in the world at one time) has been bought out and lost it's celebrity. I still have vintages `95-`97 that are showing well, as well as Scaldis Noels from `97-98.
In the Bay area, we are just lucky to have a place like Toronado, the original micro-brew pub. I've learned so much there. Check this list of draft (I mean draught) beers:Toronado
Other than Belgians, some favorites are:
Thirst Quenchers:
Widmere Hefeweisen
Mad River Steelhead Extra Pale
Anderson Brewing Co. Poleko Gold
North Coast Brewing Co. Skrimshaw Ale
Hoppy:
Stone IPA
Marin Brewing Co. White Knuckle Double IPA
Mad River Jamaica Red Ale
Lagunitas IPA
Bear Republic Racer 5
Stout:
North Coast "Old Rasputin" Russian Imperial Stout
Mad River Steelhead Stout
Stone Imperial Stout
Dogfish Head World Wide Stout
All time favorites:
Marin Brewing Co Star Brew (Triple Wheat 9.0% alc)
Trappiste Rochefort 10
(This is the Lafitte of ales if)
Westvleteren 12
(is the Latour)
For consistency and the greatest variety of well made beers (The Siduri's of brewing) i'd nominateMarin Brewing Co. orStone Brewing Co. | | | |
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Fred
Wine Thief
Posts:2673
| | 05/06/2004 1:35 PM |
| Great Post Bob!
The Dogfish head 120 minute IPA is meant to see at least 2-3 years of cellaring before consumption. The 90 minute IPA is also a cellerable beer. I have some 120 in the cellar now that is an experiment on the aging effects on beer over the course of a few years. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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