Search the Community

Sapporo just released a new beer on 9/3 appropiately called FIBER! http://www.sapporobeer.jp/product/happo-shu/fiber.html Worried about your Fiber intake? drink Fiber beer! every 100ml contains 1.8 mg of fiber ( you might not want to over do this stuff!) The can (and I am not making this up) actually says (in English) "the choice for a truly refreshing feeling"

does any one outthere prefur american bud to czech bud I cant see it

whats your faverite kolshbeer mayebe dom or kuppers let us know

what on earth is in singha beer and do many people like it

Beer for dessert.

Hi, does anyone know the laws regarding the different sizes of beer cans allowed in the US? Do any such laws exist? If so are these regualtions national or state wide. If anyone knows the answers to any of these questions I'd be really grateful. Thanks

As we have been experiencing temperatures higher than normal here in the UK, beer consumption has grown by 40% and beer supplies are running out. Carlsberg have had to ship lots in from Scandanavia......

Who says a prophet is without honor in his own home town? A TASTE OF NEW YORK IN PHILADELPHIA ONE NIGHT ONLY! (and that’s enough) Celebrate LEW BRYSON’S latest book, NEW YORK BREWERIES THURSDAY, AUGUST 28, 2003 @ 7:30PM at the GREY LODGE PUBLIC HOUSE 6235 Frankford Avenue, Philadelphia Hear some hilarious and mouthwatering stories from LEW BRYSON’S new book, get a personally autographed copy of NEW YORK BREWERIES, and enjoy some distinctive New York beers on tap in the friendly, cozy, retro, funky atmosphere of the GREY LODGE! CASH BAR - LOTSA MUNCHIES - FUN

So I'll admit that this is a silly Friday afternoon topic. Isn't that what Friday afternoons are for? Beer: there's lots of it. But how much really? Would it be reasonably possible to consume at least one of every commercial beer worldwide in the course of a lifetime? Or, are there enough new brews coming online that it would be like the proverbial Chinese marching 6 abreast into the ocean forever? Obviously, there are travel logistics involved here.

I've got my ticket.....and I'm working on getting some brewmaster tickets too. Has anybody been to the Great American Beer Festival? Any pointers for a first timer? Cheers!

New beer to be designed with women in mind. Insert sexist joke here!

Good to see that CAMRA - the Campaign for Real Ale (a group that we have in the UK) - is trying to persuade the Czech government not to sell Budvar, as more likely than not to Anheuser-Busch who would then close down, what CAMRA call, a unique "brewing gem". http://www.camra.org.uk/SHWebClass.asp?WCI...owCat&CatId=370

finally, a team where i could make a difference. http://www.msnbc.com/news/947292.asp?vts=080220032230

http://www.chefmorimoto.com/beer/beerinternal.htm Anyone try either of these two?

OK, so you're in Wazoo WV, Scalp Lick PA or even Las Vegas NV. You are feeling queasy, hung over, and out-of-sorts. You want a drink but the thought of anything but a smooth pint of Guinness gives you heaves. We want to help you. Please post locations to find Guinness on tap in unlikely cities and towns across the country (or world if you like), and comments on the quality if so inclined. I'll start. San Antonio TX: Durty Nellie's, 200 S. Alamo Place (on the Riverwalk) quality: average

I had this on Saturday for the first time in a long while. It was surprisingly hoppy for a lager. At first I thought the keg might be mislabeled.

i don't see a thread on this. i searched on "summer AND beer". i vote for Corona, only because there are no labels to fall off in the ice-filled cooler. i'll also go with belgian whites, like Blue Moon (yeah, american made, "belgian-style"). coriander and orange flavors get me every damned time. no limes or lemons, please. that shit goes in iced tea. a friend of mine likes all of that pete's summer, and sam's summer stuff. i just don't get it.

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.

I was drinking PBR when you were still drinking Hi-C See above for an article about the appeal of PBR to hipsters in The NY Times magazine.

Michigan Brewing Co appears to be making Celis beers... Has anybody had the opportunity to give the revived Celis a try? Does it live up to its former glory? The website makes it look like the Celis is being shipped back to Austin, which makes one wonder why the brewing moved from there to Michigan in the first place... Anybody know anything about the future plans to broaden distribution? I'm really missing my Celis... the closing of the Austin brewery was a tragedy... but the worse tragedy was the decision to cut the distribution before they closed the plant.

Read all about the remarkable turnaround in this Sunday's NYT Magazine. The roots of PBR's comeback can be traced not to it's home town of Milwaukee, but to the microbrew haven of Portland, Oregon, where "in local supermarket sales it trails only Coors Light, Budweiser, Bud Light and Corona." The trend has now gone nationwide; "it is endorsed in 'The Hipster Handbook,' a paperback dissection of cool, and is popping up in trendy bars from the Mission District to the Lower East Side. Sales in Chicago are up 134 percent."

A friend has asked me to post this, it's a great opportunity for you young 'uns to get those creative beer juices flowing...I would be so proud if someone from eG won!! If anyone has any questions not answered herewith, PM me. Coors Brewers announce the Young Voice of Beer Competition > >Coors Brewers announce the launch of an exciting new competition, 'The Young >Voice of Beer', which aims to encourage 18-28 year olds* to give their >personal interpretations of the pleasure and beauty of beer. > >Prizes will include £3,000 for the winning entry, with £1,000 for second, >£500 for third place and with ten runners-up each receiving an international >selection of beers. > >The 'Young Voice of Beer' is seeking competitors from all over Britain via a >wide range of 'arts' centres including Music Colleges, Art Schools, Film >Academies, Acting and Media schools, Performing Arts establishments and >Journalism courses. > >The new competition is open for entries in a wide variety of formats >including poetry, song, music, video, short film, prose, TV, radio, website, >photography, animation, advertising, painting and performance art. (See >Terms & Conditions, below). > > Paul Hegarty, External Communications Manager for Coors Brewers, comments: >"For me, beer is the ultimate four letter word. It is brewed all over >Britain and in practically every country of the world. It comes in a >kaleidoscope of colours, flavours and textures and from ingredients as >diverse as barley, hops, wheat, oats, rye, rice, heather, spices and fruit. > >"We are hoping that the entries we receive will mirror that eclectic mixture >and that the final judging process could see a work of art, pitted against >examples of photography, mime, music and the written word. > >"The National Union of Students are fully supporting the competition, which >aims to encourage younger people to see beer in a new, far more colourful >light, whilst having a bit of fun at the same time. This more thoughtful >approach to beer links with the NUS's responsible drinking campaign." > > >To enter the competition, fill out an on-line application form from >www.coorsbrewers.com <http://www.coorsbrewers.com> or ring 020 7384 1333 to >request one by post. Entrants should send completed application form & entry >to: > >Caitlin Smith >R&R Teamwork >The Basement >754 Fulham Road >London SW6 5SH > >or caitlin@randr.co.uk > >The closing date is 17th October 2003 and judging will take place in >mid-October. The winners will be announced in November at an awards ceremony >in London. > >For further information, please contact Caitlin Smith on 020 7384 1333 > >* Terms and Conditions > >1) Entrants must be over 18 and under 28 years old on the closing date of >17th October 2003. >2) On this date, entrants must not be employed by Coors Brewers, or as a >beer trade journalist. >3) Entries will be considered in any format that expresses the wonder and >beauty of beer. However, the judges will require entries to be available on >one of the following formats: >a) paper/card/photographic paper or canvas, no larger than A1 and >unframed >b) CD or DVD >c) audio casette or mini disc >d) email file, ie. MP3, JPEG, MPEG, gif etc. >e) video cassette >4) A maximum of 3 entries will be accepted per person >5) No correspondence will be entered into >6) Entries will not be returned >7) The judges' decision is final >8) Coors Brewers is a member of the Portman Group - promoting responsible >drinking"

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?