The 'favorite beer' thread.

[ZoomZoomBoom]

I picked up a 1/6 barrel keg of Shock Top Midnight Wheat for $20. It's not too bad for a beer from AB and can't beat the price. There are hints of chocolate and peppers and is pretty smooth to drink with nice head.

[Gasturbine]

If you want to test the pure taste of Heineken or Corona, pour it from a can, which are impossible to skunk, and it will taste the same.

I never said Corona was skunked, but rather the most tasteless, dullest, and boring Pale Lager I have ever consumed. People shove limes in them for a reason. I would wager large amounts that in blind taste tests, Corona would come out the loser.

[Gasturbine]

So do all the people who drink purposely infected beer with taste profiles of vinegar, sour, dank, musty, and wet horse blanket need to get their palates examined?

In the realm of widening their beer tasting portfolio, in my opinion, yes.

I know I said to each their own, but I would indeed question ones palate if they chose Heineken over a good Double IPA based on taste alone.

Heineken is not "purposely" skunked, it is just the traditional taste of that European Pale lager.

"Skunked" as in the ending taste of the beer. Agreed it was not "skunked" as to the true definition of the term, but the ending resulting taste (as in your words "...with taste profiles of vinegar, sour, dank, musty, and wet horse blanket ") is the same as being done so.

[JTDay]

Had this last night, vintage 2003. Not as good as i remember 2005 being.



And alas! I've waited a year for this. These were delivered this morning.

[Dermeister3]

Gawd...I knew someone would say it.

Anybody who drinks purposely skunked beer, needs to get their palate examined.

Interesting. While I agree that I don't like what light does to most beers, traditional gueuze and lambics are infected from the start. They are considered some of the best beers in the world.

The Belgians literally don't pitch yeast in these styles, they just let natural bacteria and yeast settle in the wort and they ferment openly. There are similar tastes between a purposely Brett infected lambic and a skunked Heineken.

So do all the people who drink purposely infected beer with taste profiles of vinegar, sour, dank, musty, and wet horse blanket need to get their palates examined?

Heineken is not "purposely" skunked, it is just the traditional taste of that European Pale lager. All beer that you see in stores has been shaded from light from the time of bottling, to the time of consumption (besides perhaps 6 packs which receive minimal light invasion from store lights). If you want to test the pure taste of Heineken or Corona, pour it from a can, which are impossible to skunk, and it will taste the same.

[Gasturbine]

There is no real correct answer here...there are too many variables. I brew my own beer, but it is generaly known that Apearance, Aroma, Flavor, Mouthfeel, Strength, and Gravity are all measurable attributes when criticizing a beer. Most "American" beer is a light over-carbonated Pilsner. Which is fine for "getting drunk" on. But moving down the list to darker varieties, typically, the more complex the beer becomes.

Pale lager, Witbier, Pilsener, and Berliner Weisse are all "light" beers, and usually have little real flavor.

Maibock, and Blonde Ales will have a little more bit, but are still considered light.

Weissbier, American Pale Ale, and India Pale Ales are usually well rounded.
Saison, English Bitter, and ESB are typicaly "hoppy" brews

Biere de Garde, and Double IPA...now were starting to see things happen on the palate.

Dark lager, Vienna lager, Marzen, and Amber Ales are good "meal" beers. A nice Amber with pizza is the cats meow.

Brown Ale, Bock, Dunkel, and Dunkelweizen are real biters...almost thick. Real good with a fat burger.

Irish Dry Stout, Doppelbock, and Porters are best with less carbonation, and served warmer. Hard to get a good one on tap because of the shared cooler. Id let one of these stand for 15 minutes if it was too cold.

Stout is in a class by itself. Rich, dark, earthy. Good with any hearty meal. Again, better a little warmer.

Foreign Stout, and Baltic Porters are beers you can almost chew on. Very aromatic, thick and dark. People either love 'em, or hate 'em.

Imperial Stout is the darkest out there, and probably the strongest flavored beer. Usually reserved for the least faint of heart. I dont even care for it much...I consider it "over the top". I recon it to drinking lightly carbonated syrup.

But anyway, as you can see the almost endless combinations one can tailor to your tastes, can easily hit the 10,000 mark, if not 100, 000.

Therefore, to each their own, but please...Corona?? ;)

[giantkeeper]

I have been enjoying the Sam Adams Seasonal Winter and Spring 24 packs from Costco/Sams Club lately. I must say they do a damn good job on most of their beers.

[Gasturbine]

Sorry, gonna have to go with Heineken.

Gawd...I knew someone would say it.

Anybody who drinks purposely skunked beer, needs to get their palate examined.

[Gasturbine]

Boulevard STOUT( it don't get no better, ask Ryan Stewart.)
New Belguim Trippel (simply because its dank and is 8.4% for $5.99)
Hale to ole Samuel Smith any variety.
Great Lakes Brewing Co. ( also any variety, Burning River Pale Ale just because the river once did really catch on fire in Cleveland because of pollution.)
And last on the west coast Portand Brewing Co. and Medicino Brewing Co.
and Harpoon when your on MV

Now heres a guy who knows whats going on!

[Gasturbine]

I like beer that is.............cold.

And for many beers, that is the worst way to drink it.

[Gasturbine]

becks

Overrated skunk.

[Gasturbine]

Molson, of any variety (Ice, Golden, etc).

Gay.

Moosehead.

More gay.

Corona.

Watered down Latino gay.

[Dermeister3]

No Hopslam yet :( may have to try and trade for it since NJ doesn't get Bell's

But I got this awesome stout which is definitely among my top 5 stouts now:

[M-technik-3]

Anyone get any Westvleteren today?

Please sell me a bottle!

Good Bier, been there twice now.

[JTDay]

Here's something for the barleywinos. Its a barleywine made with the first batch of barley and the first harvest of hops for the year, hence 'harvest ale'. This one in particular is from 2002. It's pretty darn good if you're into barleywines. Rum, vanilla, raisins on the nose. Goes down sweet and syruppy, caramel notes linger on the tongue. I have a peaked interest now in their cask aged offerings. At $8 for 9oz thought, its a bit of a special occasion beer. One of the guys I talk to a lot at the local shop gave it to me to try for free. That was after I put $60 bucks worth of Aventinus on the counter...

Anyone get Hopslam yet?