Cask conditioned ales such as Sheppard Neame "Spitfire", Fuller's London Pride or Chiswick bitter, St Austell "Tribute"' Sharp's "Doombar" etc. Bottle conditioned IPAs such as Worthington "White Shield", Fuller's "Bengal Lancer".
favorite beer style/ type
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Lager
IPA's all the way! Man when I discovered IPA's I just went nuts trying different ones. I couldn't remember half of the ones I tried, they all have funky names. Had a Victory Hop Devil recently, that was really good. Dog Fish is always good.
As a brewer myself and a fairly recognized one at that...... I will leave that part out though this thread is of great interest to me !!! I think I have had almost every style of beer made and I am a certified BJCP judge and certified beer geek. I don't want to get into along philosophical discussion so I'll make it to the point ... as a beer drinker your tastes mature much like in the wine world and you start to pick up different characteristics over time you may have never picked up when you first had a beer or never really explored true beers potential. That all said I really have gravitated towards sour beers like Oud Bruin or Flanders reds.... I love Lambics , gueze, Faro or variations thereof like framboise or kriek. It's a acquired taste most people would spit out but those Belgians know their beer and it is very good !!! Proost !!
You are 100 % correct but to the point of Guinness specifically it is because at Guinness in Ireland they use 5% soured wort whereas in the USA we do not get that 5% so the taste is different. But, even with that difference I would agree water make up is a big actually huge factor. Transport is not a concern unless the bottle is clear or overheated beyond 90 degrees for a extended amount of time ie. weeks than different esters and phenols can become present especially in a bottle conditioned beer.
Cask beers seem to have another dimension of taste to it. Cask conditioned Fullers ESB is one of top 10 beers I've had. Bottled ESB is great, but this beauty coming from cask... just amazing.
Listen to this wise man.
Once I've heard good advice about beer: Give every beer a second chance. When I first tried Rodenbach Grand Cru I thought to myself, that I'll never have anything in this style again. But after couple of months trying every IPA that I could find, i desired for something completely different. So I headed to one of my favourite beershops and got myself Boon Geuze, Rodenbach Grand Cru, Petrus aged pale, Kasteel Rouge, and another terrific geuze from 3 founteinen. Wow, what a revelation that was. So many different flavours coming in, that you can't get in any other style. To me, this opened another doors in this beautiful world of beer . Now I can't wait to try this one, which is patiently waiting in my fridge: http://jesterkingbrewery.com/jester-king-ru-55-barrel-aged-sour-red-ale
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IPAs are my general all-season go to option, but also love a good sour or saison when its hotter out, or a nice porter or RIS in the winter months
I am wimpy... I like Pilsners (Pilsner Urquel).
Here is a little summer treat I challenge all beer lovers to find and try...... it's not really a brewery as much as a science lab of brewing engineers that replicated what is believed to be a very accurate historical Berliner Weisse the "brewery is "1809" referencing the French Napoleonic era and it's obviously a Berliner Weiss I would describe it in layman's terms as a tart mildly sour saison..... it's a wheat dominant beer that utilizes brettnomyces cervasaie yeast ( not your typical yeast) and lactobacillus delbruki bacteria think sour milk but don't let that scare you off. Also, what's interesting about this beer in general and this one specific is the no boil aspect so the wort is never heated above mash temps or mash out temps if desired so that is 168-170 degrees F or n some modern variations a short 10 - 15 minute boil with no and I mean no hop presence at all. not overly sour so it's a comfortable medium. It is said Napoleon used to serve this to the army after a victory and that is part of the history of the style as well. Happy drinking !!!!
I'm an IPA guy. Sierra Nevada pale ale isn't available in Canada, but the first time I had it in the states about 8 years ago, it started me down a very dark, increasingly puckering path. Although I do draw the line when you get to about 90 IBU or thereabouts.
I am not a big Saison fan, but this sounds interesting. I do like a good sour. I think I am going to have to go do some research....
that is my fault I should not have described it that way .... I thought about that after I hit the post reply button. It tastes nothing like a Saison so there is NO peppery spice note or any banana phenols and no extreme esters ( fruity flavor or aroma). I only compared it to a saison in terms of mouth feel as both are very quaffable and light bodied. Besides that there is no comparison. I encourage all beer drinkers to learn and do research go to beer advocate I will provide a link http://beeradvocate.com/beer/profile/23495/36378 it rated a 91/100 and I may even go a point or two higher than this. all I can say is if you like sour beers you will love a Berliner weisse it's the best of both the sour and non sour world combined with a wheat beer poured into a glass.
I like barley wines.
Ales.
I like them hoppy and like them malty.
I have many favourites:
During summer I very much enjoy a nice larger, one of the best there is:
Right now, after today's supper, I work on Sleeman , nice and smooth.
I like them hoppy and like them malty.
I have many favourites:
During summer I very much enjoy a nice larger, one of the best there is:
Right now, after today's supper, I work on Sleeman , nice and smooth.
Real big fan of a good red ale
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regarding the saison discussion. I brewed one myself a few months back which has become ripe to drink over the last few weeks. I can only say that it is an ideal summer beer. The typical saison uses malted spelt which gives it a slight sour/ full bodied note Very refreshing and it is usually a good compagnon for most meals. This recipe is definately a keeper for my book
Aren't Berliner Weisses meant to be drinked with some kind of syrup?
I tend to lean towards ales vs lagers. I like more of a malt flavor vs. hopps. Brown ales, porters, and stouts are my current vises. Though, a good wheat beer is refreshing in the summer. And for that, Erdinger weissbrau fills my glass.
It's almost summer. So, I go for hefeweizen
They can be if desired either with woodruff ( a herbal like syrup ) or raspberry syrup but it really is a if you want to thing here in the US it's not common to add syrup but to drink it straight up.
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