Saranac and Sam Adams are decent, in my own opinion. And I can honestly say I enjoyed the German beers I came in contact with as well when I was over there. Though I will freely admit, I find it generally depends on what I'm eating to see what I want to drink. If it's a lighter meat (such as chicken sausage), I tend to want a lighter colored drink (think Bavarian Weissbier), and if it's a darker meat (something along the lines of steak), I generally want a darker drink (think Sam Adams standard Boston Lager). A time and a place for everything.
The Great American Beer Thread
- Thread starter bkd69
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Me and Mrs GFunk went to New York last year and had some Blue Moon Beer and other general blue beers from Massachusetts I think. Lovely beer which I recently found in the local supermarket.bkd69 said:
I also like Michelob Ultra (low carb) - this is my poker tipple of choice.
Now I have a question to ask to all that are not American. Do you guys prefer really cold beer or warm/room temperature? I think one of the major differences is that Americans love cold beer.
I'm an American by the way.
I'm an American by the way.
dead_beet_slacker@Warm Beer:
It is actually the brewing method used that will determines the optimum drinking temperature, in general top brewed beers - which are usually called Ales, are darker, fruity and sweet and are best drunk around room temperature. Bottom brewed beers, which we know as lagers benefit from being chilled because they are actually less sweet than ales and chilling helps to reduce any excessive bitter hop after taste.
As the UK historically brews Ales they are drunk around room temperature, The US, Germany and Eastern Europe countries mainly specialize in lagers and so a chilled is beer more typical.
Belgium is around 50:50 Ales and Lagers but very heavy hop use in the Ales means they generally taste better chilled, so an exception to the rule, but then the Belgians are either sticking religiously to a thousand year old recipe or sitting at the cutting edge of brewing and bending the "rules" every which way they can, because of this I think Belgium really is brewing central.
Beer, one of my favorite subjects........Now excuse me, it is time to stop expounding the theory and get on to the practical exam.
It is actually the brewing method used that will determines the optimum drinking temperature, in general top brewed beers - which are usually called Ales, are darker, fruity and sweet and are best drunk around room temperature. Bottom brewed beers, which we know as lagers benefit from being chilled because they are actually less sweet than ales and chilling helps to reduce any excessive bitter hop after taste.
As the UK historically brews Ales they are drunk around room temperature, The US, Germany and Eastern Europe countries mainly specialize in lagers and so a chilled is beer more typical.
Belgium is around 50:50 Ales and Lagers but very heavy hop use in the Ales means they generally taste better chilled, so an exception to the rule, but then the Belgians are either sticking religiously to a thousand year old recipe or sitting at the cutting edge of brewing and bending the "rules" every which way they can, because of this I think Belgium really is brewing central.
Beer, one of my favorite subjects........Now excuse me, it is time to stop expounding the theory and get on to the practical exam.
Hmmm I dont really care where a beer is made if I like it I'll drink it. That being said here's a list of ones that I like not necessarily in this order:
1. Blue Moon
2. Molson XXX
3. Killians
4. Yuengling
5. Hefe Weizen (when you get the non-import stuff in Germany it might make you never want to leave)
1. Blue Moon
2. Molson XXX
3. Killians
4. Yuengling
5. Hefe Weizen (when you get the non-import stuff in Germany it might make you never want to leave)
Oh. It's like that, is it?rossatdi said:
Then you must be the person who can explain why pudding refers to both a sweet after dinner treat, and haggis, hmmm?
Although, when it comes to food names, I have to say I'm rather fond of the Welsh food labeling laws, which denied a Welsh sausage company the right to market their Welsh Dragon sausage, because it di not, in fact, contain any dragon. Never mind that the dragon in question refers to the critter on the Welsh flag, and not the contents of the sausage.
Of course, that also means one should never order spotted dick in Wales.
The irony is that Blue Moon, along with Killian's Irish Red, are Coors' attempt to introduce some variety in their line, and they're both quite adequate beers. However, consider that they don't see fit to plaster their name all over the outside. Blue Moon is very specifically a Belgian wit style, but I don't know offhand if Killian's is brewed to any traditional style.MrGFunk said:
For those who are in the New York/New Jersey area, let me plug my favorite German Style wheats, Ramstein, from High Point Brewing. And of course, there's Ommegang in Cooperstown, though given that it's now owned by a Belgian brewery, and one of their beers is seeded with a Belgian kriek, I would call them more expat Belgian than American, now.
Yes, those would be the lambics. Most awesomest beers ever.coldfrog said:
Pudding is like pie in that it merely a description of form rather than flavour. In the UK 'pie' is more commonly used to describe a savoury item but we understand it in any context. Pudding is basically a less shapely that has historically been used for as many savoury foods as sweet. The main distinction is the use 'suet' pastry, which is describe as a pudding pasty because it is slightly sweet. Steak & kidney pudding, onion & pepper tart, and steak & ale pie are all examples.bkd69 said:
Originally pudding would have been used to describe the type of after-dinner sweet (a cherry pudding, cherry is a suet pasty) but it got adopted into common usage for any desert, kind of like the way you guys have generic 'pie'.
I'm certainly not one to suggest that that is right but labelling is important. The person in charge of that one obviously had a brain problem. Still, any guesses on Welsh Rarebit?
It's an old word. I imagine it's due to the evolution in food and words over the years. Comes from French 'boudin' (small sausage according to wiki). Basically a load of stuff mashed up into a blob, cooked (generally) and eaten (if you're feeling brave). Like a haggis. Sweet puddings evolve over the years until it becomes a word for sweet treaty thing. Bam! Pudding and pudding.bkd69 said:
EDIT: Curses, ninja'd
Woah...hold on there, I just used Wiki for the French translation! The mashed thing was more for comedy effect. Blob is the important bit.rossatdi said:
Well, looking at wikipedia (oh no!) all the types of pudding listed, sweet and savoury, have the common linking factor of being glued together in a blob by some sort of binding agent, not necessarily suet.rossatdi said:
As I've understood it, it sources back to the cooking method which was steaming/boiling, so you had steamed sweet puddings (Christmas, etc), and steamed savory pudding (haggis, blood, black), and the sweet style expanded to cover the dessert portion of the meal, regardless of whether it was boiled, steamed, or baked. We yanks saw the madness that was leading to, and restricted pudding to gooey, sweet confections.
Edit: Here in the US:
Dessert refers specifically to the sweet portion at the end of a meal, and pie refers specifically to a bottom crusted dish, either sweet or savory, sometimes with a top crust. And sometimes in the case of savory, there's no bottom crust, and sometimes things that are pies by that general definition are called something more specific, like quiche, or cheesecake.
Edit: Here in the US:
Dessert refers specifically to the sweet portion at the end of a meal, and pie refers specifically to a bottom crusted dish, either sweet or savory, sometimes with a top crust. And sometimes in the case of savory, there's no bottom crust, and sometimes things that are pies by that general definition are called something more specific, like quiche, or cheesecake.
Crappy Beers:
Carling
Fosters
Budweiser
Castle (Lager)
Coors
Good Beers:
Grolsch (For the super-hoppy 'kick')
Most forms of Pilsner
Most things out of Czechoslovakia
Stella
Most things from microbreweries, etc.
etc.
Carling
Fosters
Budweiser
Castle (Lager)
Coors
Good Beers:
Grolsch (For the super-hoppy 'kick')
Most forms of Pilsner
Most things out of Czechoslovakia
Stella
Most things from microbreweries, etc.
etc.
*starts playing "Ironman" on his stereo*coldfrog said:And of course, with your claim of beer mecca I have to contest it...
My local microbreweries can beat up your local microbreweries
-Rule number 1: No touching of the brewer's beard or face...AND THAT'S IT!!!
NOW LETS DO THIS!!!!
