Posted on 02/21/2016 8:40:34 AM PST by Hojczyk
I hear ya buddy!
Cheers!
Close by Healdsburg made the list.
Boulder Colorado, Southern Sun, whatever is on the nitrogen tap.
Congrats, I am working on a mere 33 years, your basic food groups sound very worthy.
Glad Astoria and Bend are at 9 adn 14, but Portland OR at 23 is a traveshamockery
I liked Holy City Brewery in Charleston. My best Pilsner yet.
One of my sons is a chemist and brewing is a hobby of his. He uses a site and I think it is the one linked below. Site members rate beers they have savored.
This is their list:
http://www.beeradvocate.com/lists/top/
Always enjoy that first Brick Red (Samuel Adams) whenever I visit Boston.
Thank you for sparing us the total waste of time individually going through each page of the list. I hate it when they use this format and refuse to play their view/ad scam.
What. Cincinnati not listed? Wiedemann’s, Hudepohl, and Burger, all great beers from the past. You know, get moody with Hudy !Then again, the Ohio River water.
Saved to favorites! Thanks!
Hopefully your son settled down close to you too...
This list:
http://www.ratebeer.com/beer/top-50/
and the other I posted both have Pliny the Younger in their top ten.
“I do not see Arrogant Bastard.”
They named a beer after Trump?
I’ve never has Pliny The Younger......but I have 12 raffle tickets for a drawing tomorrow to hopefully win a pint, or 2
I like Asheville, several good breweries there.
This new surge of Ales across the nation is laughable.
Cascade hops used to be only the garbage hops used in very small quantities in American Light Lager (Bud, Coors etc.) because their flavor profile in other than minute quantities is simply unbearable.
Now they are used in very large quantities in the new "American IPA" and every town has a brewer making this crap.
It's more suitable for paint stripper.
There's a reason the entire world shifted to lagers. They are cleaner tasting, without the large quantities of fusol alcohols, off flavors...even the taste of bananas and rubber. You taste only the malt...and in some cases the hops.
And yes, there are dark...and bitter...and hoppy lagers. Hundreds of them.
Lagers actually require brewing skills. You usually cannot make them in a warehouse. You need skilled brewers who actually know and can apply brewing science and art.
I myself am an accomplished home brewer with 9 ribbons from the Washington State Fair. I have some knowledge in these matters.
Yes, there are a FEW ales worth drinking, but none of them come from these American upstarts. They are almost exclusively from England, France or Belgium. But one must still have a taste for them.
Generally, ales are sh!t. And these new American IPAs are toxic.
Instead, try Primator Maibock, Pilsner Urquell...or anything from Munich. If your local pub doesn't stock them, find another pub.
Best beer town?
Any one that has a Shiner Bock longneck on ice!
Houston’s Buffalo Bayou has an “1836 Copper Ale” that I like a lot.
I the area, we have several microbreweries that put out some good stuff.
Buffalo Bayou, Karbach, St. Arnold’s, No Name, Southern Star.
We had a Fort Bend brewery that put out a “Thunder Stout” and a “Backyard Blonde “ that I liked a lot, but, unfortunately, they went under.
What...???
No Iron City ....??
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