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Found 596 results

  1. erie1

    Pumpkin Ales

    I tried Blue Moon, Buffalo Bill's, Post Road, and Smuttynose this weekend. without question Buffalo Bills is the most flavorful. Anyone have any reccomendations on Pumpkin Ales in their neck of the woods?
  2. AuntieEm

    And it's Kosher!

    Coming soon to a city near you! HE'BREW
  3. magnolia

    Mackesons stout

    I'm trying to track down the current brewers of Macksons and have been all over the 'net but cannot find any reference to the parent company...Thanks !
  4. I probably have the name wrong, but hey, it was a long time ago! I was an exchange student in Hannover Germany once upon a time ago back in the early 80's. We took a side trip to West Berlin and stayed in a youth hostel for a week and also some bar nearby within stumbling distance, whose name escapes me now, for obvious reasons. I enjoyed a drink I was told was unique to Berlin. It was a beer of some sort, mixed with a raspberry (I think) syrup. It was kind of frothy and pink in color. Has anyone ever had, or heard, or knows how to make such a thing? I'd like to recreate the taste if I can, if only for nostalgia's sake.
  5. john b

    Victory Hop Wallop

    Was anyone able to get any of this stuff? They're sold out (in bottles) at the brewery and the one distributor I figured would have it (Beeryard) is also sold out, with a good sized waiting list for the next run of bottles.
  6. 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?
  7. 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.
  8. come one, come all
  9. 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.)
  10. vengroff

    Pabst Blue Ribbon

    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."
  11. nerissa

    Pabst Blue Ribbon

    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.
  12. 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:
  13. sheffield

    Singha Beer

    what on earth is in singha beer and do many people like it
  14. Craft Beers Make Fine Dining Companions
  15. 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.
  16. ctgm

    My local's offerings

    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.
  17. I loved that beer! But cant find it anymore...
  18. Hopleaf

    Anchor Steam Porter

    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.
  19. tighe

    Smoked beers

    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?
  20. StephenT

    Fraoch

    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.
  21. Looking speculatively at the wild mugwort nearby, I wondered what home-brewed herbal beers were like. Has anybody made them? Tasted them? Seen them on sale? Apart from mugwort, I've always been curious about nettle beer, but the only fermented beverage I've ever made was ginger beer. How hard are herb beers to make? (Seriously, curiosity is going to kill me one of these days...). The nearest thing I could find on this subforum was a reference to heather ale.
  22. John

    Bishop's Finger

    I live in Union, N.J. and remember enjoying an English ale called Bishop's Finger from Shepherd Neame about 10 years ago. I've been looking for it recently and can't find it. Is it still being imported into the U.S? If so, does anyone know where it is available in my neck of the woods? Any help would be appreciated.
  23. Welcome to the Beer forum, where hops and barley reign supreme. This is where you can discuss the beers and ales you drink, from the palest lager to the darkest stout. You’ll also find topics on ingredients and equipment for the beers you make at home. Check out these and other topics: What Gives Guiness Its Thickness; It's Brewing Time Again; What's Everyone's Favorite Beer?; and Beer Glassware. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.
  24. haresfur

    Aging beer

    You might be interested in a happy discovery I recently made. I stopped brewing beer quite a while ago – I didn't seem to have time and wasn't drinking enough to get good at it (the former excuse still holds but I'm not sure the later still does). My last batch, christened by my DB as “Trash the Kitchen Imperial Stout” (never let your Imp. boil over) was a disaster in other ways, too. In a mis-guided attempt to sweeten up the recipe, I added too much molasses, not knowing that the molasses flavor results from unformentable chemicals. This resulted in a vile, highly alcoholic watered down blackstrap. So about 8 years later, I found some liter bottles with ceramic caps and a 12 pack of 12 oz bottles of the stuff left in a basement cupboard. I cautiously slipped some from a liter bottle to a beer afficionado who said, “High abv but drinkable.” Sure enough, after almost a decade, the alcohol had kept the beer preserved but the molasses had mellowed away. But wait, there's more. We opened one of the 12 oz bottles with a regular cap and the beer hadn't gotten any worse but there was still an overly strong smack of molasses. My theory is that the cap sealed too well and you needed the little bit of oxidation through the rubber gasket on the ceramic cap to take out the unformentables. Is there a moral here? Maybe that brewing chemistry is way more complex than I understand or that beer-gods are benevolent if you are patient.
  25. The brewing world is in a bit of an uproar right now: there is a serious shortage of hops on the market, and grain prices are climbing. The hops shortage is predicted to go 3 years, unless unknown and untapped hops sources come to light. I'm interested in seeing how the fight between economics and beer plays out in our pint glasses. I know that prices will climb a bit, but a 50%+ increase in raw materials cost won't result in a +50% end cost... I'm more interested in what is going to get brewed by the guys who just can't get enough hops from their suppliers to keep putting out hyper-hopped IPAs and northwest-style hop bombs. I am going to guess that low-hopped Belgian styles will come forward, particularly the very low hopped sour ales that intentionally use low-flavor low-bittering old hops. I foresee more herbs other than hops getting used in beers- maybe an absinthe ale bittered with wormwood rather than hops. I foresee old style non-hopped beers from the RenFaire cookbooks getting a chance on the market: nordic juniper beers, celtic heather ales, gruits and such. The big question is who will succeed in the new market conditions. Anybody who runs across new and wacky products that stretch the definition of beer, post 'em here. It will be an interesting collection, and maybe a good bit of compiling some history while living through it. I'll start with a beer that fits this model- Dogfish Head's Chateau Jihau. This is a beer from the hop-mad creators of Dogfish Head's famous 60, 90 and 120 minute IPAs that has no hops in whatsoever. It is a very interesting drink, but much more akin to wine or mead than beer. Off-dry, very grapey, not very beer-like at all. Your turn!
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