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The current issue of "All About Beer" magazine, contains an interesting Buyer's guide for Beer Lovers, describing over 400 British and North American Ales. It describes general styles, i.e., Amber, Bitters, Pale Ale, and specific beers, such as Red Tail, Sunset Red Ale, etc.

I haven't brewed in a while. I think I'll cook up a batch this weekend. Probably an IPA. Any brewers on the site?

Just tried Anchor Steam Porter for the first time, and WOW! That's got to be the best Porter I've had yet. Slightly caramelly, good finish, not too much carbonation. Really quite good. I recommend it to anyone who hasn't tried it...oh hell, if you've tried it, I recommend you try it again.

CHICAGO, June 24 — It seems like the lousy weather this spring — especially on the East Coast — has taken another victim. Beer sales are going flat. It’s not just the lack of picnics and barbecues hurting beer sales. It’s the fact that people go out less in cold wet weather, and they buy less beer. But in this environment all is not lost — a few brewers are still finding ways to grow.

Given the hot weather, I thought this might be an interesting thread. What was the last beer in your fridge & when did you drink it? Corona Light leftover from last summer. (Who the hell brought that over? ) 24 June @ 10:30 PM. Tasting note: I hope never to drink one of these again.

Traquair house was an active brewhouse in the 1700’s making beer only for those living near the estates and it fell into disuse shortly into the 1800’s. It was rediscovered in 1965 by Peter Maxwell Stuart and is now run by his widow Flora Maxwell Stuart. The house has significant history. Alexander I, the Scottish king, granted Traquair house a charter in 1107 and it assumed the role of “Royal Residence” throughout the Middle Ages. After the death of Alexander III in 1286, the English took up occupancy, despite the Scots attempts at fortification of Traquair house. With the ascension of Robert the Bruce to the throne in 1306, the house was restored to the Scottish Crown. Over the next many years, the home switched hands until it finally arrived in the hands of the second son of the Earl of Buchan for the price of a few pounds. It is from him, James Stuart, that the present family is descended. They utilize a simple process and use no preservatives or enzyme stabilization for their beers. They use spring water from their estate, East Kent Goldings hops, and malted barley from Hugh Baird and Sons of East Lothian. The beer is barrel fermented for 7 days for the initial fermentation and then aged in cold storage barrels for several weeks prior to bottling and shipping. This amazing beer has a nose of sherry, oak, chocolate and deep malty character. The palate continues the amazing nose with an overall bittersweet maltiness abounding with nuances of chocolate, coffee, grape-like fruit, and an overall nuttiness. The finish is one of the richest ever tasted and is full with big malty and chocolate/coffee flavors and slight hops. Traquair Jacobite Ale This beer was brewed to celebrate the anniversary of the 1745 Jacobite rebellion, but has been permanently added to the line. The color of this beer is black with ruby accents. On the nose there is a dark, chocolatey sweetness with rich, sweet malt and coriander. The palate echoes the nose with bittersweet chocolate, rich barley malt, clearly dark roast coffee and a subtle spiciness from the coriander. The finish is creamy, full, rich cocoa. Overall, this and its little brother, Traquair house Ale are two of the richest and fullest, as well as most complex beers, I have ever tasted. They are both very port-like in character—sweet, heavy, chocolatey and coffeeish. They are perfect for an end of day beverage or as an aperitif or dessert beer.

This Carolina Beer Company expression is brewed with pale malts, crystal malts, a "touch" of chocolate malt and hops from Mt. Hood. Clear, red amber hue with a thin, white head. The nose predominantly of green, leafy, hops, with a light nutty undertone. Hint of the chocolate malt as it warms to room temp. The palate is light to medium, rich and hoppy, but without complexity. Perhaps a hint of chocolatly, malty, sweetness, but it is immediately overshadowed by the short, hoppy, slightly astringent finish. Overall, this is a good beer for drinking in the yard or while busy with other things; it is not a beer for comtemplation. 2.8 out of 5 (around average)

This amazing expression from Dogfish head is 11% abv, double-fermented, once on ale yeast and a second time on Champagne yeast. The organic ingredients include juniper berry, vanilla and Massachusetts molasses. After fermentation, it is oak aged for 2 months. The color is a gorgeous ruby/amber with fine bubbles, yeilding a fizzy, white head. Strangely, I find it a beautiful beer to watch effervesce, as it reminds me of champagne. The aroma is outstanding with hints of molasses, pine, chocolate and nuts. The palate is remarkably well-balanced with loads of molasses, pine, milk chocolate and roasted nuts. The finish is long, rich and satisfying, echoing the palate very well. There is a touch of bitter oak on the finish (tannic?) that balances the beer perfectly. After dinner or stand alone beer without any hesitation. 4.6 out of 5

Also called Chimay Red, this is one of only 5 Trappist beers available from Belgium. Since 1862, the Trappist (Order of Cistercian of the Strict Observance) monks of the Abbye de Notre-Dame de Scourmont have supported themselves by the making of beer and cheese. This expression is 7% abv. The color is a dark amber hue and cloudy from the yeast in the bottle. It has a thin white head that disperses quickly. Light earthy fruit (musty cherries?) on the nose with a hint of yeastiness. Medium-bodied with continuation of the earthy fruit on the palate. Very light flash of malty sweetness on the medium-long finish and some light astringency. 3.3 out of 5

If the devil himself drank beer, this is what it would be.

Every year I look forward to the release of the winter and Christmas seasonal beers by many of the micro (or not so micro) breweries. I particularly enjoy the very rich, somewhat sweet flavor that many of these beers have. I've done more comparison tasting this year to determine which is really my favorite, and with some equivication, I think we have a winner: Pyramid Snow Cap. For a number of years, I would have chosen the Deschute Jubelale, but I think it has slipped a little. I know its difficult, if not impossible, to get either of these outside the Northwest, but I'd be interested to hear about other local favorites of this style of beer.

Does anyone have suggestions for retail outlets in the New York metropolitan area where it is possible to obtain artisanal and small brewery beers from the U.S. and other countries that have not gone stale on the shelf?

The latest issue of Bon Appetit has a blurb about 'smoked' beers and mentions examples by Alaka Brewing, Rogue and Anchor Brewing. I haven't had any luck finding any of these yet, but am very intrigued. If anyone has tried smoked beer, verdict? Klink, what do you think about throwing a couple steins in the smoker next time you fire it up?

I'm always asked what the difference between ales and lagers are even though I don't consider myself a beer expert (more like a beer-drinking expert). I always thought that lagers were fermented once and then stored in a cold place, while ales were fermented once, then bottle conditioned and always stored in a warm place. Do I have this wrong?

With the temperature beginning to edge towards freezing, my thoughts have turned to warm drinks. Since my favorite drink happens to be beer, does anyone know of any beers that are meant to be mulled? I remember reading of one in a Michael Jackson book, but I haven't dug through it yet.

I recently bought some Fraoch, which is a Scottish heather ale. It's brewed with heather instead of hops and (IMHO) is brilliant. It's dry, has a floral aroma and a full taste which is quite unlike most other beers. I'm going to be drinking a lot more of it. Has anyone else tried it? I'm not sure it's available outside the UK though.

michelob has introduced Michelob Ultra, which is light, and has only 2.6 grams of carbs ta boot. this, no doubt, is great news for drinkers who pretend to be on the Atkins diet.

While in London recently I had a few pints of the Guinness Extra Cold which I found far superior to the original stout. The bartender told me the only difference between the two is that the pumping system for the extra cold variety keeps the pipes cold. Would anyone know of a bar or pub in any major American city that has this equipment? Usually, with most other brand names uniformity is a goal for the product. But with Guinness I have noticed alot of variation in their stout internationally. For one reason or another, the Guinness sold in Europe is generally better than that sold in the states. In addition, even tastier Guinness can be had in Ireland. Ask any Irishman and chances are they would agree.

for the "best" beer one can EASILY purchase in the US, which is the better selection: anchor steam or sierra pale ale?? obviously aware of a zillion others, BUT after reading, tasting (the best part); appears that a rough consensus emerges between the above two with the deciding factor being "easily able to purchase!!! san miguel dark supposely considered superior, BUT can not find, even in manhattan!!! thoughts appreciated.

is there any i am going to lyon next week and was wondering.

I loved that beer! But cant find it anymore...

Schlitz Ice. Tasted like Burnt Hops and water. Yum! Ahh Schlitz regular... fond memories of the beer that tastes better warm. I remember drinking a 12 pack in college and watching Ernest movies. What a life I lead.

I havent seen this question here but am curious how much beer people, from across the world, can handle. I understand it has a lot to do with what kind of brew, what you ate that evening and other circumstances but this should get the ball rolling...

This beer is golden amber with a thin, white head and fine bubbles. The aroma is heavy with hints of honey, bread dough, barley and light hops. The palate is full with a rich, honeyed texture and nuances of dusty grain, golden raisin and yeast. The finish reinforces the palate, but shifts to a lighter honey/hops flavor reminiscent of honeysuckle. Aroma 8/10 Appearance 4/5 Flavor 8/10 Palate 4/5 Overall 17/20 4.1/5

I'm 36 years old, and I can't do this. Can someone tell me how? In detail. With diagrams and/or movie clips if possible.