Originally posted by e34john
View Post
Announcement
Collapse
No announcement yet.
The 'favorite beer' thread.
Collapse
X
-
Originally posted by kansas-ix View PostBoulevard 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
Comment
-
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?? ;)Last edited by Gasturbine; 01-24-2013, 09:40 AM.
Comment
-
Originally posted by Gasturbine View PostGawd...I knew someone would say it.
Anybody who drinks purposely skunked beer, needs to get their palate examined.
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.
Comment
-
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.
Past: 1987 325iS, Bilsteins - HR Sports
Present: 1999 M3, Koni Yellows - HR Sports - GC Camber Plates - UUC Swaybars - UUC SSK - AFE Intake - Stromung Catback
2009 Mazdaspeed3, Short Ram Intake - Turbo Inlet Pipe - 2nd cat Delete - Catback - Fuel Pump Internals - Cobb Accessport - Stratified E30 tune - 294/342 - SPC Camber Arms - CPE Rear Motor Mount
Comment
-
Originally posted by Dermeister3 View PostSo 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?
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.
Comment
-
Originally posted by Dermeister3 View PostIf 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.
Comment
-
Originally posted by Gasturbine View PostIn 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.
"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.
Edit: Just like i dont like most Belgian styles, I would chose a Bud Light over a Brett Saison DuPont in a mutually exclusive situation; even though the latter is widely regarded as being much much tastier.
Comment
Comment