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Same idea as as the IPA thread here. Brown Ales are a favorite of mine, for some reason. I've just always liked the nutty flavors and the caramel taste. But I'm a wimp. I've already admitted to not being a hop head. And yes, I'm sure the term is damn unscientific and unspecific. Although hey... Michael Jackson seems to think its okay... If so, tell me why, I guess. Otherwise, lets just throw down some names. These guys list some guidlines. Are they right? Here's a bit: This seems quite wide. But I seem to know one when I'm drinking it. Or do I? Are a lot of beers mislabeled as Brown Ales? Here's another very short take on Brown Ales, really just this bit:

I am interested in hosting a Bockfest in spring, similar to that hosted by the Schell's brewery in New Ulm, MN. Unfortunately, they have a particular tool that I CANNOT find! It's a long, wooden-handled, cast-iron implement. The iron end is a long, thick, solid cylinder. It gets put into coals until it is redhot, then the beers get "poked" by it, creating a beautiful caramel-y head. I've seen a similar implement on Cooking with Julia: She used it to return a pot of water to boiling almost instantly by first heating the iron over the burner. She calls it a "buffalo iron". Does anyone know where I might get my hands on one of these?

come one, come all

Had some friends take me to the Heartland Microbrewery in Union Square today to try their Cornhusker Ale. It was alright I guess... but I think the best small/micro brew I ever had was Boulevard out of KC. Michigan Brewing Company would line up there with the worst. Taste reminiscent of Schlitz.

Rather than disucssing beers scattershot, or collectively (both approaches seem futile, in different ways), I think it makes sense to try and discuss them by TYPE. Lets start with IPAs. I've always liked the ones I've tried, but I don't know enough about them. Educate me. What distinguishes this style, who makes the best, where did it come from, why is it called what it is, etc?

I'm new here, just found this site last night looking up beer's and wine's. So my fav. Beer is Budlight or Bud.

The Amazin' Beer Chiller uses patented XTR (Xtreme Temperature Reduction) Technology for maximum chilling efficiency. XTR Technology is the patented spinning action that acts as a peristaltic pump to pull in cold water from a separate ice water chamber, and push away the warm water that forms around the can as it chills. The Amazin' Beer Chiller! (PRNewsFoto) http://www.beerchiller.com/

In less than 10 days, we will once again experience Friday The Firkinteenth at the Grey Lodge Public House (6235 Frankford Ave., Philadelphia). a benchmark beer event in Philadelphia for the last 7 years. Every Friday the 13th, our buddy Scoats (owner Mike Scotese) brings forth almost a dozen (I think it's actually 11 this year) small barrels of cask- conditioned beer, arranges them around his bar and serves them up via gravity pour, to the giddy delight of beer aficionados from up and down the East Coast. This year, the lineup is really impressive, I think. You can check out the details of this year's lineup on the Grey Lodge's website, www.greylodge.com (check out the Random Bar Joke Generator, too!), and have your taste buds teased. If you've ever wanted to taste a selection of extraordinary local beers, served up in small servings for variety's (and safety's) sake, and served up as they were meant to be enjoyed, without extraneous carbonation, you will be rewarded with an experience like no other. I havent missed one of these yet, and every year, the selection and offerings get better and better. This is truly an epicurean event. It starts at 6PM on Friday June 13th, so get there extra early, it fills up quickly. Hope to see many of you there! (I have no financial or public relations interest in the Grey Lodge, but I do love telling people about the place, a truly unique part of Philly's hospitality sector.)

I don't really get the point of these light/ultra beers that the US is seemingly so keen on. Sure we get some weaker beers in the UK, but except from some bitters at about 3.5-4%, I do not know anyone who drinks them. Could someone enlighten me as to why they exist?

Health benefits of beer could surpass wine, studies indicate

If you havent seen this commercial its well worth a look if you are a Matrix or Heineken fan...Its a perfect tie in (for the the exact shade of green )...It made me go out and buy a 6 pack! http://www.heineken.com/usa/ or for less time-consuming download... http://www.ifilm.com/?sctn=main&pg=movieclips&cch=10 BTW, for people that have seen the film, is Heineken placed in the movie at all?

The name must have taken a crackerjack marketing staff months to develop. Yes, it's "The Beer Machine" (and I'm not referring to Schielke here, either): http://www.beermachine.com

Craft Beers Make Fine Dining Companions

I wanted a Guiness. Go to my liquor store and now there are at least 3 different but similar kinds. 4 pack tall cans with H2o cartridges or something 6 pack bottles with the same cartridges 6 pack bottles sans cartridges Do they taste the same or are they different? What to get for the true Irish Pub Guiness like-experience? Thanks.

http://www.newscientist.com/lastword/artic...le.jsp?id=lw997

It's illegal to export most of it to the US, and the divine liquids don't travel well anyhow. But has anyone drunken their way through Bohemia's many distinct, flavorful, complex, unique beers? Each town in Bohemia crafts several of its own: Nova Paka and Stara Paka in the north, Ceske Budejovice in the south...over 80 beers in the area. Perfect agricultural conditions for growing hops must be Bohemia's secret. 1100 years ago, in 903, Bohemian hops were so prized that King Wenceslas ordered death to anyone caught exporting the cuttings, from which new plants could be grown. In 1088, the first Czech king, Vratislav II, decreed that his estates should pay a hop title to the church. The U Fleku microbrewery in Prague has been in operation since 1499 and is still going strong. I'd venture that Czech beer puts everything from Germany to shame and that even Belgium is hardpressed to compete. Granted, lighter beers are my preference, black and chocolate being most often too heavy for my palate. But after spending over a year in Bohemia drinking the stuff, I returned to the States largely incapable of stomaching American beer, except the occasional (6-pack or two of) Bud and the delicious Blue Heron when I'm in the NW. In my experience, even the most earnest US attempts to make a palatable beer pale pathetically.

I discovered Gales HSB this weekend on a trip to Hampshire. I know Gales' is pretty much a regional company and does not own any pubs in London, but I was wondering if any London eGulleters have encountered HSB as a guest anywhere? For my 2 quid it was vastly superior to most of the more common bitters served in London.

Inspired by the French beer thread: Are there any mass produced lagers worth drinking out there? In the US, Sam Adams is the closest to respectable, but their lager is still fairly dull. Budweiser, Schlitz, etc. are not even worth mentioning.

My father bought a bottle at Safeway because he thought it was interesting and funny. It's really good. I had a swig and was transported back to Germany like no other domestic beer has ever done. They describe it as a light brown ale; it tasted a lot like I remember alt bier tasting (my favorite when I was there which is brewed like an ale if I remember correctly). The back label says, among other things, "a microbrew to complement the Jewish American experience." It's kosher certified and Rabbi approved too. Brewed in Boonville, Anderson Valley, Northern California. http://www.shmaltz.com Ediot: No C in Shmaltz!

Just discovered Dogfish Head's 60 Minute IPA. I bought the first six-pack off my local store's shelves and consumed most of it in joy and wonderment that very night (it was Friday, I was allowed). The bits I didn't greedily guzzle went to my girlfriend, who liked it almost as much as I did, but backed off in defrence to me when I began to sob and moan and kiss the bottle. For those of you in the middle parts of the east coast of USAia, this beer is a must have. It may have caused to me forswear even my beloved Hop Devil. It's a bottle-conditioned real ale with a great, mildly citrusy hop flavor with a slightly-roasty malt flavor right behind. (I'm not a trained reviewer: I liked it, it was good, go try it yourself... unless you live in the Northern Virginia area, in which case keep your mitts off it, because it's mine, MINE! DO YOU HEAR?) It's nowhere near as overpowering as Dogfish's 90 Minute IPA, if you were put off by that stuff. And at a mere 6% ABV, it might be my new session beer of choice.

Local pub Thought that this might be of interest to show what hardships I have to put up with! Generally they have an interesting cask or two on tap. It is a well known pub with pretty frightening prices, but the beer is kept very well (apart from a bad patch a few months back) Would be interested to hear what your local watering holes have to offer.

What is the usual strength of beer in the US. I was always under the impression that it was quite weak. Here in the UK we don't quite go as far as the Belgians and stick to about 5% (or 4% for a bitter). Are you guys the same? I know it is quite a vague question but..

can you *feel* that it's the king of beers? this new bottle is very exciting for me. a subtle faux finish of sorts. the insides, however, remain as sweet and crappy as ever. gotta love it.

I have three bottles of Thomas Hardy's Ale, two from 1995 and one from 1994. I bought them a few years ago and they have been stored in my cellar whose temperature ranges from about 45 to 50 (f) in the winter and as high as 70 plus in the summer. The bottle's label claims that 55 (f) is the optimal storage temperature and that the beer will improve with age, maturing "like a fine wine". It is supposed to last for at least 25 years. I have probably had it for at least 5 to 7. I did a quick search in this forum and found no discussion of the beer. For the record it is a barley malt, hops, yeast, and water only brew, produced by Eldridge, Pope & Co. in Dorset, England. I am curious if anybody else has ever tried this beer or has heard of it. If there is any expertise out there, any advice as to how best to enjoy it. I suspect that it is a winter beer and should be drunk at about 55 (f), certianly not fridge-chilled to 35/40 (f).

Beer consumption in 1999, litres per head: 1. Czech Republic 159.4 2. Republic of Ireland 154.7 3. Germany 127.5 4. Luxembourg 109.0 5. Austria 108.9 6. Denmark 101.9 7. United Kingdom 99.0 8. Belgium 97.5 9. Australia 91.2 10. Slovak Republic 88.1 11. USA 84.4 12. Netherlands 84.2 13. New Zealand 80.7 14. Finland 80.1 15. Venezuela 75.2 16. Spain 68.8 17. Canada 68.0 18. Hungry 65.0 19. Portugal 64.3 20. Sweden 59.3 21. Switzerland 58.6 22. Cyprus 58.2 ©Peter Lalor, editor, 2002 Australian Beer Yarns