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Old 04-24-2010, 06:18 AM  
NewChief NewChief is offline
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50 Beers to Try Before You Die

Thought the beer snobs here might like this article (and probably critique the hell out of it).

http://www.wisdeo.com/articles/view_post/2984
(CBS) You've heard of "100 Bottles of Beer on the Wall"?

How about 50 to try before you die?!
Spoiler!

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Old 10-25-2010, 07:15 PM   #496
Reaper16 Reaper16 is offline
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How long does an IPA (or even PA) taste take to acquire? I'm wondering if it hasn't come to me now if I'm not getting it.
Who knows? I took to hops almost immediately. I can literally taste a beer and be correct 75% of the time about what hops varietals were used in the beer. Some people who are absolutely crazy about beer can't get past the bitterness to see that there are crazy differences between different hops.
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Old 10-25-2010, 07:19 PM   #497
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Originally Posted by irishjayhawk View Post
How long does an IPA (or even PA) taste take to acquire? I'm wondering if it hasn't come to me now if I'm not getting it.





Also, had some Ommegang tonight. Not outstanding but very solid.
I've always liked them.

Ommegang Abby Ale is one of my favorite beers.
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Old 10-25-2010, 07:49 PM   #498
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There are a lot of people that prefer the East Coast style of IPA to the abundantly-hoppy West Coast style IPA. It's fine to flat-out dislike the super-hoppy, unbalanced IPAs. But to say that they are one-note is indicative of one of two things: 1.) your palate specifically can't handle the hop bitterness at those high levels, so the nuances are lost to you (I know a few beer drinkers that I respect who have this particular palate sensitivity) or 2.) your palate just needs time to adjust.

The most complex IPAs are the ones that you might describe as "one-note." Some of the west coast IPAs do amazingly intricate things with lupulin. No one is going to say that Pliny the Elder or Alpine Nelson (or Hell, even Midwest IPAs like Bell's Two Hearted Ale) are one-note.
Oh, I realize that there are intricacies of the hops, however, there are more brewers than not that simply "over hop" their IPA's in an effort for the effect versus an intrinsically better beer of that style. And yes, I'm generalizing, but it's typical of the style to simply let the hops overwhelm the ale to the point where it's very hard to discern anything other than the hops. A good IPA reflects a real dedication by the brewmaster and a real knowledge of the craft. Most tend to end up in an amalgamated pile.
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Old 10-25-2010, 07:55 PM   #499
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And I do have to state that my preferences have always leaned to the European India Pales versus the American versions. My analogy to the California Chardonnays of the mid to late 90's in particular is a valid comparison of the styles. A Pouilly Fuisse versus a Napa is two different worlds.

I was pleasantly surprised by the depth of detail in Anderson's Hop Ottin' and it's incorporation of the hops into the ale. It was more prominant than the standard bearer of Euro IPA's - Sam Smiths, but still allowed me to enjoy the nuances of the ale without the overpowering hop of typical American IPA's.

It's been that over hopping that has kept me from really exploring the style, and I think I'll try to get a hold of some that you've mentioned here to compare.
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Old 10-25-2010, 10:01 PM   #500
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Quote:
Originally Posted by Saccopoo View Post
Oh, I realize that there are intricacies of the hops, however, there are more brewers than not that simply "over hop" their IPA's in an effort for the effect versus an intrinsically better beer of that style. And yes, I'm generalizing, but it's typical of the style to simply let the hops overwhelm the ale to the point where it's very hard to discern anything other than the hops. A good IPA reflects a real dedication by the brewmaster and a real knowledge of the craft. Most tend to end up in an amalgamated pile.
Quote:
Originally Posted by Saccopoo View Post
And I do have to state that my preferences have always leaned to the European India Pales versus the American versions. My analogy to the California Chardonnays of the mid to late 90's in particular is a valid comparison of the styles. A Pouilly Fuisse versus a Napa is two different worlds.

I was pleasantly surprised by the depth of detail in Anderson's Hop Ottin' and it's incorporation of the hops into the ale. It was more prominant than the standard bearer of Euro IPA's - Sam Smiths, but still allowed me to enjoy the nuances of the ale without the overpowering hop of typical American IPA's.

It's been that over hopping that has kept me from really exploring the style, and I think I'll try to get a hold of some that you've mentioned here to compare.
I want to agree with you and disagree with you at the same time. I think that there are a lot of average to below average IPAs brewed in America because some brewers think that they can just throw hops into the kettle without knowing what they're doing and market that beer to hopheads. But there's something about your post that reminds me of friends who knock great IPAs for being "overhopped."

English and American IPAs (and regular Pale Ales too) are very different animals. A good English IPA is a wonderful thing. Check out Left Hand 400-Pound Monkey if you haven't already.
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Old 10-26-2010, 12:31 AM   #501
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I lived in Germany for three years, does that help?
Only if you made it to the actual bar in Munich.
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Old 10-26-2010, 09:34 PM   #502
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Been drinking hella' Yuengling. Best adjunct lager known to man.

Also, Rolling Rock is awful. Sam Adams Irish Red is average. Sam Adams Coastal Wheat is an abortion.
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Old 10-26-2010, 09:37 PM   #503
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I don't like most Schafly offerings but when I tried their Pumpkin, I was pleasantly surprised. In fact, split one with the wife tonight and she's not a beer drinker at all.
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Old 10-26-2010, 09:54 PM   #504
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Originally Posted by Reaper16 View Post
Been drinking hella' Yuengling. Best adjunct lager known to man.

Also, Rolling Rock is awful. Sam Adams Irish Red is average. Sam Adams Coastal Wheat is an abortion.
Yuengling is always a good decision. I spent the weekend in Philly awhile back and learned how the natives order it.

Walk up to the bar and say "Lager". Works every time.
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Old 10-26-2010, 10:39 PM   #505
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I don't like most Schafly offerings but when I tried their Pumpkin, I was pleasantly surprised. In fact, split one with the wife tonight and she's not a beer drinker at all.
Schlafly Pumpkin Ale is my most favorite of all of the pumpkin ales.
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Old 10-26-2010, 10:49 PM   #506
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Schlafly Pumpkin Ale is my most favorite of all of the pumpkin ales.
I haven't liked any pumpkin prior to trying theirs.
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Old 10-27-2010, 02:27 AM   #507
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Schlafly Pumpkin Ale is my most favorite of all of the pumpkin ales.
Southern Tier!!!
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Old 10-27-2010, 08:12 AM   #508
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Southern Tier!!!
Pumking is a definite contender.
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Old 10-27-2010, 08:21 AM   #509
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Been drinking hella' Yuengling. Best adjunct lager known to man.

Also, Rolling Rock is awful. Sam Adams Irish Red is average. Sam Adams Coastal Wheat is an abortion.
I lived in Central PA for three years and drank lots of Yuengling. My friends in Upstate NY tell me it's gaining popularity up there. They see it sold on tap at a lot of bars now when it wasn't before.
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Old 10-27-2010, 08:52 AM   #510
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I lived in Central PA for three years and drank lots of Yuengling. My friends in Upstate NY tell me it's gaining popularity up there. They see it sold on tap at a lot of bars now when it wasn't before.
They're expanding their distribution significantly. I used to mainly get it when we went to Florida on vacation. Even in Florida they have pretty limited offerings (Lager and Black and Tan). According to my brother who lived in Allentown, PA for a while building log cabins, they have some really good beers that aren't widely distributed. Lord Chesterfield Ale and the Porter were his two favorites.

http://www.thekitchn.com/thekitchn/b...ear-you-130381

America's oldest beer maker, D.G. Yuengling & Son Inc., announced plans to expand this week. Are you familiar with this sought-after beer?

Remember the first beer you learned to order in a bar? You know, your go-to choice when you were too young to know much about beer except that you were happy to get it? Yuengling (pronounced ying-ling) was mine. It sounded a lot cooler than Bud or Miller and tasted better, too. In and around Syracuse, NY, while I was at college, this strategy worked great. However, when I tried to place my standard order at my hometown bar in Michigan, I was in for a surprise. No one had heard of it!

Currently, Yuengling is only offered in the following states: Pennsylvania, New Jersey, New York, Delaware, Maryland, Washington D.C., Virginia, West Virginia, Tennessee, North Carolina, South Carolina, Georgia, Florida, and Alabama. Limited distribution is one of the factors that has kept this 181-year-old brewer strong against larger American distributors, according to this week's Wall Street Journal profile. Based in Pennsylvania, Yeungling has announced plans to purchase a former Coors brewery in Memphis, TN, which would expand distribution into previously uncharted territory. The company now has two breweries, one located in Pottsville, PA and another in Tampa, FL.

Yeungling is best known for its traditional lager and black and tan beers. Like many other beer makers, they are also pushing a new light beer with reduced calories. Although I'm spoiled to now live in New York and have Yuengling at my disposal, I'd like them to expand to Michigan so I can order it when I visit as well. I also hope they expand distribution to Ohio, if only to benefit the guy so passionate about the idea that he created a website called BringYuenglingToOhio.com. Make it happen, Yeungling!
Are you looking forward to the Yeungling expansion?
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