Yes. I'm not sure you'd find every single one at one store but they are all in KC for sure.

That's your five? Very good beers, but I'm surprised...Does this mean Missouri is every bit of beer hell that Texas is?

Thanks I will give them a try.

Well, I actually haven't been to Missouri stores. So that's an all Kansas list. However, I do know that Hoppin Frog doesn't distribute to MO, which was weird, I thought.

I need to venture across state lines soon. I think I'm going to kick back up my beer trying days.

BORIS is great - just had one yesterday. Have you had DORIS? I can't get my hands on that here, unfortunately.

You may also want to clarify which Chimay, assuming you have a specific one in mind. I assume the Red or the Blue...

I didn't know what he meant. I thought he was an idiot for a second. Then he showed that he wasn't. If I could be accused of anything there it would be science snobbery. Also, I'm pretty sure you're using "trendy" incorrectly.

To answer your earlier comment: I can afford to drink so well because I don't drink to get drunk. NewPhin over estimated the number of beers I have a day, too. I don't even average a beer per day. And on the days I do have a beer I usually have just one.

I don't know what your palate is ready for or what your tastes have run towards. Give me some info to work with. I don't want to recommend an Imperial India Pale Ale or a Guezue, say, if you're not ready yet.

You could also just go to one of the good beer stores in the KC area (Lukas, Gomer's) and talk with the staff.

Ok I have basically tried all the traditional beers plus I have tried these lately, Stella Artois, Amstel Light, Modelo, Blue Moon, Boulevard Wheat, Shiner Bock, Hoogaarden...

Hard to throw rocks at a day on Omaha Beach, two days later visiting Gen. Patton's Grave, a lunch in the Huertgen Forest...a great venison stew and a local brew and a couple hours discussing what the hell the object of Rugby is with an Irishman who played on his town team for 20 years and why soccer is so boring to American Football fans.

Dirk...Im working on the pics. Had to take a break for the Chiefs win and seeing the Donks die.

http://i35.photobucket.com/albums/d1...t/DSCN1142.jpg

The Hedgerows the allies had to fight through in the days after D Day
http://i35.photobucket.com/albums/d1...t/DSC00486.jpg

Restaurant in Forest Battlefield

http://i35.photobucket.com/albums/d1...t/DSC00925.jpg

Beer Time..Hofbrau Munich

http://i35.photobucket.com/albums/d1...t/DSC01104.jpg

HCF that is really really really...well there are no words

your attitude is pretty par for the course in the current trend of beer culture. Tell me more about how your beer tastes like turdcorn and yeast infection...

Yeah, you're at the super n00b level in terms of what your palate will likely be able to fully appreciate at this point. Thankfully, I remember my super n00b days. Here's five beers that helped me along back when I was a n00b in 2007:

Boulevard Bully! Porter -- it helped me to appreciate the darker malt flavors and was instrumental in getting me to appreciate roasted malt character. It's also a good beer to show off how hops can be an important part of a beer even when the beer isn't trying to show off the hop flavors.

Bell's Two Hearted Ale -- the first India Pale Ale I fell in love with. It happened on first sip. All those floral and grapefruit hop flavors. This is a stellar beer, period, and a great way to appreciate high alpha acid beer.

Rogue Dead Guy Ale -- A wonderfully balanced beer. It's brewed in the Helles Bock lager tradition but it uses ale yeast, so its something of a hybrid. This is a great example of a full-flavored beer that shows off what malt types and hop types that play well with each other can do together.

Goose Island Matilda -- this is a Belgian Pale Ale. It isn't nearly as hoppy as an American Pale Ale; the yummy Belgian yeast is the major player here. Brewing spices, airy malt, some grassy hops, wonderful fruit flavors of lemon, pear and white grape, and a lively effervescence. This beer is very refreshing yet complex. And it is insane to pair with all kinds of food, from grilled salmon to a simple turkey sandwich.

Weihenstephaner Hefeweissbier -- this is the gold standard of German hefeweizen. You're not going to find a better straight-up German wheat beer. Again, refreshing, easy-drinking, yet rich with complexity.

Not only will those five beers help your palate along in different ways, they are each deep enough to keep revisiting. They will get even better the more you learn and grow.

Thanks Reaper I appreciate it and will try all of those.

Toss in an Erdinger...a great German Wheat...

Lucas will have more than you can haul. Lucas at Martin City is excellent and has beer smart folks.

Awesome? It looks pretty awesome to me. HCF should be applauded for his beer trips.

What is my attitude? Civil? Fair? I think so. If only that were actually trendy.

I don't know what turdcorn is, but that sounds like an accurate description of Milwaukee's Best. Yeast infections are bad. Beer can certainly get infected though any number of bacteria. You don't want infected beer; it's gross. There are classic beer styles over a thousand years old (lambic, guezue, some Saisons) that are spontaneously fermented b the yeast in the open air. These beers have naturally occurring Brettanomyces yeast which causes funky, barnyard, horseblanket flavors (this yeast is absolutely feared by winemakers. Funk is a definite flaw in wine, but in beer it can be something transcendent) and they can also have some bacteria, such as lactobacillus or pediococcus, that cause lactic or acetic sourness in a beer. When controlled, those bugs can do nifty things in beer. But you don't want your bottles or brewing equipment to get overtaken by those bacteria; that's how infections happen.