Favorite Beer?

[Please visit our sponsor:]

[Thomas Ambrose]

Ok, so I am guessing by the title "Open Discussions" and the range of topics and threads I see in here, I am assuming that that means anything goes. So here is my thread.

When I posted my introduction, I listed one of my hobbies was tasting fine beers. Someone replied saying that that was the mark of a true aikidoka. So assuming that the appreciation of good beer is a common trait for those who practice aikidoka, here is my question.

Describe what you like in beer. What is your favorite beer?

I am a fan of British Ales, and Eastern European beers. I also tend to like Trappist ales. I particularly like smooth and bitter (hops), and am not too big on malty flavors. I am not too big of a fan of German Wiesse beers.

Right now my favorite is "Old Speckled Hen" which is British. I also like beers from the Kalanapilis brewery and Ziguli Ale from the Gubernija brewery, both in Lithuania. When I can afford a luxury, I like Orval, from Belgium.

So now, what are your tastes in beer? I am curious to see what people have to say!

[GLWeeks]

http://www.anchorbrewing.com/images/libertyale_bottle.jpg

[NagaBaba]

Duvel from Belgium.

[Derek Webb]

Draught Old Speckled Hen. Do have trouble finding it sometimes. Sorry Thomas enjoy it while you can. I'll have to ban its export and keep it all for me ;)

[Ron Tisdale]

I like chimay, the dragon one from Bel., dragon stout from jamaica, pretty much anything dark and not tooo filling (thus avoiding Guiness, which reminds me of eating barley soup...).

:)

[billybob]

favorite beer type is pale ale. those are the glorious bitter hoppy beers that aggression ease and laughter rise.

a local microbrewer does an incredible job of getting max bitterness without making the beer soapy.

but i'm broad minded - i love lambic framboise as well

billybob

[Mel Barker]

Duvel from Belgium.

Wow, first time I could ever agree with Szczepan!

Mel

[Richard Elliott]

When I get to drink beer it's Dos Equus, Eques. . .I don't know, but its the red kind. I don't like the green much. There is a microbrewer in San Antonio that makes something they call Buffalo Butt beer. It's perty good.

Be seeing you

[Lan Powers]

Shiner Bock....Texas made, slightly darker than most, but not as dark as Dos Equis...(they are smooth too though)
Hmmm ,think I will toss one back right now :)
Lan

[senseimike]

my favorite is whatever kind is cold

[xuzen]

Chang Beer from Thailand, TsingTao from China, Tiger (not sure Hong Kong or S'pore) last but not least Amstel from The Flatlands (Nederland). I think that they all have something in common, they all give a sweet after-taste and slightly acidic.

:D
Boon.

[maikerus]

My beer is the taller, fuller, colder one ;-)

I haven't been drinking a lot of Canadian beer lately to be able to decide, so picking from the Japanese brands that I have become familar with...my favourite is Yebisu.

cheers,

--Michael

[dan guthrie]

I drank three pints of Guinness in one sitting, it took a few hours. It was in Utrecht, Netherlands, and it was at the correct temperature and my best beer-related experience. I finished, got on my bicycle and rode home. However, Miller Genuine Draft is always in my fridge.

[Jeff Stallard]

Free beer, free beer, that's my favorite brand.
If I didn't have to buy it, it's the best beer in the land.
Warm, flat, funky...it don't matter to me.
The greatest beer in this whole world is the one you buy for me.


Okay seriously, I like Guinness, scotch ale, irish cream ale, and other dark, less-carbonated beers. However, if I had to pick an absolute favorite, I think I'd have to go with Oberdorfer Weiss.

[Nick Simpson]

Beer = Flowers Original Ale

Lager = Stella Artois ( Though I think I should be banned from the stuff)

Others I think are nice are labbats ice, Grolsch, Asahi, Kronenburg 1664, Amstel. I tend to like nice ice cold european lagers most of the time, anyone else thin we should have a aiki-beer seminaar weekend sometime?

[BC]

http://www.sierranevada.com/beers/paleale.html

and

http://www.newbelgium.com/frames.html

[Ron Tisdale]

Siera Nevada is what I buy for home these days...a fine beer, that one...

RT

[dan guthrie]

I actually got some green beer from Sierra Nevada once. Splitting headache and fever until I, um, "rejected" it. I was back to normal within a minute or two. Weird but I haven't had any since.

[Thomas Ambrose]

Wow, lots of people with favorite beers. I will certainly put all suggestions that I haven't had before on my "to do" list.

Eerily, a lot of the beers mentioned are one's that I have enjoyed, Duvel, Chimay, TsingTao, Asahi, Grolsch, to name a few.

I tend to avoid the Guinness brewed here in the states. I had some and didn't really like it. I have decided that unless I can get some imported Guinness, or I happen to be in Ireland (I can dream :)) then I will try some proper. As for stouts, I like Coopers Best Extra Stout, from Australia. It is very rich in flavor, and thick.

On a side note, if anybody ever gets a chance to try Bell's Oberon, go for it. It is a summer ale, and it really tastes great during the summer. It is brewed by Bell's, in Kalamazoo, Michigan (my state!).

Derek Webb, don't worry about the Old Speckled Hen. What is available here in the states is rare enough, and somewhat expensive $2 to $8 a bottle!!! Not sure what that translates to in pounds. It don't think we can get it draught. I truly envy the selection and quality you guys have over there!

[AsimHanif]

Ok, being a kid (oops young adult), growing up in the Bronx we contemplated the fine taste of Old English 800 aka "Old Gold" aka "Da' Instigator". That should be self explanatory.
Now I usually see what looks good in Giant or Safeway. I like the nice labels.
Since I haven't heard of not one single beer mentioned above I think I'll start to expand my horizons. I just hope the good stuff doesn't shock my systems and kill me.

[MitchMZ]

I think my fav is def Sapporo or Asahii but the Old English 800 malt liquor is good stuff too :) Being in college I've learned to LOVE crappy beer. Japanese stuff is the best though!

[Matt Molloy]

Hobgoblin Ale for the evening. Circle Master Ale for a sunny afternoon. Both by Wychwood brewerys. www.wychwood.co.uk

Perfect whilst playing guitar.:D

Cheers,

Matt.

[Gallu]

I like Shiner Bock.
But when I lived in Okinawa, Orion was pretty good.

[Taliesin]

As larger drinker I'd go for Kingfisher and San Miguel

[Jim ashby]

Singha or Leo, both Thai beers. Always better on the beach!!

[Chuck.Gordon]

Most anything not made by Miller, Bud or their ilk.

Don't care much for the weizens or Belgian ales, but otherwise, I'm pretty much a fan of beer of all sorts.

Current fave: zoigl. It's a local specialty beer, unfiltered, small batches (www.zoigl.de), family tradition kind of thing.

Chuck

[suren]

My favorites include Czech, German, Holland beers, ales from England, Japanese Sapporo. From American ones I like Portland local beers.

[Chuck.Gordon]

Mmmm. Czech beer! I live about 1.5 hrs from Plsen and 45 minutes from the Khodovar brewery.

Pivo cerny, proseem!

Chuck

[batemanb]

Sapporo Black Label followed closely by Asahi Super Dry. Black label is not that easy to get in the UK at a reasonable price, but I do get imported Asahi for 50p a bottle so tend to drink that at home. I`m not a particular fan of English beer, prefer lagers, although am partial to Belgian wheat beer too.

rgds

Bryan

[Peter Goldsbury]

When I was last in Holland I drank some Duvel, which was quite pleasant, but in Japan for taste I prefer Fujii-san, brewed by Asahi. Not generally available, it is Asahi's answer to Yebisu and Kirin's erstwhile Biiru Shokunin.

[suren]

I tried some Asahi beer lately and added it into my list :)
Chuck, I'm so envy! I will not be surprised if your Aikido advances fast! Even though Bill Witt sensei sais we don't have to love beer as he does to learn good Aikido, I suspect that's one of his secrets!

[Chuck.Gordon]

Peter G., next time you're in Europe come to the ass-end of Bavaria and let me introduce you to a 10-time gold medal winner brewer of wheat beer (great guy, and he makes the only weizen bier I'll drink), and to some of the Oberpfalz specialty zoigl beers. Oh, we could do some training, too.

Suren, beer is good, and is perhaps the ideal lubricant at second-dojo, but the TRUE secret to lifelong budo success is Single Malt Scotch!

Chuck

[Kevin Leavitt]

I really need to get up and have a beer with you chuck! Maybe in next few weeks!

Kevin

[Huker]

I'll have to say Rickard's Red, for this one. A dark and tasty beer that doesn't make you too full to eat chicken wings. :D

After that its Keith's.

[Chuck.Gordon]

I really need to get up and have a beer with you chuck! Maybe in next few weeks!

One way or t'other. Maybe we could meet up in Regensburg or Amberg? Got a handful of favorite places in R-burg ... Gravenreuther, Auerbrau Brauhaus ... NOT the world's oldest sausage place, BTW. Or Thurm u. Taxis. Eeew. Damn close to American beer, that.

When I first got here, I was introduced to Kneitinger Bock (brewed in Regensburg) and loved it, sweet, rich, with a real kick ...

However, after having removed most of the processed sugars and sodas from my diet over the past year, I find the bocks and some of the dunkels WAY too sweet and syrupy. Sigh.

Thus my migration from the heavy, dark, rich German bocks and doppelbocks the the crisper pils and such.


Chuck

[Bill Danosky]

Fav. light beer: Sapporo

Fav. dark: Old Peculiar

Those are todays picks. Tomorrow will probably be different.

[garry cantrell]

Heard an interview with a specialty beer maker on npr last weekend - the beer is called HeBrew beer and is made by the Schmaltz Brewing Company. Apparently they also have a special brew out for the holidays called Jewbulation or some such name. Ha! Cracked me up. The interviewer did a taste test on air and pronounced it quite tasty. I'll have to try to find some. :p
Basically I like trying anything i haven't tried before - and I lean toward ambers and dark, heavy beers. Small breweries get my vote every time. I play in a band and someone always brings some brews - often something off the wall. my favs from those samplings include Arrogant Bastard Ale and Texas Tornado. ;)

[Niamh Marie O'Leary-Liu]

I am afraid I will never become a true master of aikido, since I am totally devoid of beer waza. I am unable to follow in O-Sensei's footsteps. :(

Although I'm not much of a drinker, I know the customary method to enjoy beer on this little speck of a Caribbean island is 1) open cooler, 2) grab Corona, 3) pop cap, 4) squish lime down in there (wipe sand off fingers first), 5) tuck bottle in a beer coozie, 6) make little depression in the sand to hold it upright, 7) guard it from your lazy -a** friends who drink faster and already emptied their bottle.

Oh, and I agree with Billybob on the Lambic Framboise. I tasted it once- it's very sweet. What a brut champagne might taste like if it were flavored with raspberry juice. The bottle even looks like a mini-champagne bottle.

http://www.lindemans.be/html-uk/UKframboise.html

NM O'Leary-Liu

[Thomas Ambrose]

Although I'm not much of a drinker, I know the customary method to enjoy beer on this little speck of a Caribbean island is 1) open cooler, 2) grab Corona, 3) pop cap, 4) squish lime down in there (wipe sand off fingers first), 5) tuck bottle in a beer coozie, 6) make little depression in the sand to hold it upright, 7) guard it from your lazy -a** friends who drink faster and already emptied their bottle.



Now, I am not much of a Corona fan, but I have enjoyed a few. True to tradition people usually slip a wedge of lime into the bottle. If you want to try to live dangerously :cool: try a wedge of lemon instead of lime. It is so much better! Just my humble opinion of course, but it is seriously worth a try.

Also, lambic frambrois is definitely next on my "to do" list. Been meaning to try it out for some time... but eh.... busy busy, you know? ;)

[Janet Rosen]

Red Tail Ale.
Made in Ukiah California by Mendocino Brewing Company

[Chad Scott]

Favorite beer: Guinness Extra Stout

Favorite here in Japan: Kirin Ichiban Shibori

[Paul D. Smith]

After Aikido, nothing finer than Kirin Ichiban.

I am a former professional brewer; the world of good beer is too vast for me to name, and I have many, many favorites. Among them, Liberty Ale for its homage to the Cascade hop; many Belgians, many North-American made Belgians (particularly Ommegang's products); Goose's (my former employer) IPA and Stout; Summit's Great Northern Porter; and, admittedly not-so-humbly, my own line of robust beers: Black Stag Imperial Stout, Imperial IPA; Robust Porter, Edgar's ESB...

Cheers!

[j0nharris]

Ah... I like a nice Black & Tan.
Or some excellent sake!

-kampai

[Bronson]

Reed's Extra Spicy Ginger Brew (http://www.reedsgingerbrew.com/)--completely non-alcoholic, you drunken reprobates ;)

Bronson

[Thomas Ambrose]

Bronson, when I saw you posted to the beer thread, I was naturally very curious ;) . Ahh well, if I can find some "Reed's Extra Spicy Ginger Brew" somewhere I will be sure to give it a try! :D

[Bronson]

...if I can find some "Reed's Extra Spicy Ginger Brew" somewhere I will be sure to give it a try! :D

It is to Vernors what Vernors is to Schwepps or Canada Dry.

Bronson

[ryujin]

Sam Adams has a cream stout that is better than guiness IMHO.

We have a local brewery called Four Peaks that makes an oatmeal stout that is amazing. Actually, all of their brews are pretty amazing.

:p

:circle:

[senseimike]

On a recent Aikido related trip to Florida the guys down there introduced me to Yuengling. It's only available on the East Coast of the United States.... as I found out, much to my dismay, upon returning to Nebraska.

[eyrie]

These days I brew my own - mostly Czech Plsen and Dutch lager (Heineken). But I am partial to Singha, Tiger and TsingTao.

But Chuck's right... nothing beats a pure single malt scotch no less than 12-15 years old! (Hmmm, wonder what Glenfiddich's 18 and 30 year old one tastes like?)

[Ed Stansfield]

Circle master. Clearly the beer of choice for any Aikido practitioner . . .

And Black Sheep - perhaps the beer of choice for members of independent dojos . . .

For some time, Hoegaarden was the "official" beer of our university Aikido club. Personally, since it's an unfiltered wheat beer, I find it gives me the most stupendous hangovers.

Ah, so many beers, so little time.

Best,

Ed

[oudbruin]

As a homebrewer of some repute, aand a national certificated beer judge, the best beer in the world is the one in your hands...
Howerver, technically speaking, since sake is made from a grain... it is also judged as a beer( see Fred Eckhardt's books)
I am partial to nama zake, but so hard to get in the states.
Fuyu No Ami is a nice sake when you can find it...
Any daiginjo is nice, and also leaves no hangover because it's so pure..
I love to take Momokawa (ruby) tokubetsu and freez to a slerpy/slushy state serve with slices of frozen salmon-yummy!
---
Lawnmower beer- gennese, rolling rock or any other plebian beer including PBR which is almost de rigeur for crabs in baltimnore!
--
Serious beer thomas hardy's, Chemay white label, or any triple belge...
Regards,
Bruce

[eyrie]

As a homebrewer of some repute, aand a national certificated beer judge, the best beer in the world is the one in your hands...
Howerver, technically speaking, since sake is made from a grain... it is also judged as a beer( see Fred Eckhardt's books)...

Doesn't the "Purity Law" apply anymore????? Och Naye!!! That kinda puts scotch in the same category....since it's made from malted barley too.
:confused:

[oudbruin]

ignatius sez:"
Doesn't the "Purity Law" apply anymore????? Och Naye!!! That kinda puts scotch in the same category....since it's made from malted barley too. "

Actually the rhineheitsgebot(spelled wrong) or german pure brewing law- was originally a law intended for tax purposes.. but thats another story for another time.
beer actually have always been made with all kinds of strange including (you read it here) PEAS!
But whiskey is not a beer because it has been distilled.
Initially a mash of corn (or barley -or wheat or rye) is converted from the startchy components by the mashing process heating the mix in a soupy mix to around 150 to 160 degrees. the result in about an hour or so is a sugery sweet concoction called the gyle- which is allowed to cool and than yeast is added to ferment- that product is basically a beer(without hops)
---
the beer is than filtered off from the spent mash and run into a still and heated to the boiling point of ethanol (or just below) too hot and you also get methanol and other nasty thingies which cause blindness and make you see the jersey devil.
--
the clear spirit (called moonshine in the applachian mountains of america) can be drunk raw out of the mason jar it comes in- (sometimes a peach is added) but is best aged in charred oak barrels- where color and the "RAW" quality is mellowed out somewhat- note, the 80 or 100 proof you get in the bottle, is not what comes out of the barrel which is still at 120 to 140 proof - pure distilled h2o is added to "rectify" the whiskey to a standard strength and make it somewhat less lethal..
--
the process above. basically outlines the process to make any sort of distilled spirit- be it vodka(the potatos are converted with grain enzymes to a sugery mix) cognac-made from grapes,tequilla(made from a starchy root) or whiskey or bourbon..
the resulting product is the child of a lot of technologies- but basically the brewer and still master are the people who create the product- the warehouseman, and blenders bring the product to the final step bottling
-----

sake on the other hand is not distilled, and therefore, remains technically a beer.
Anyone wanna try this years crop of nama with me?
Bruce

[batemanb]

I like Barg's root beer :)

On the other hand, I was recently given some Chimey, a Belgian beer brewed by Trappist monks. Three very nice smooth beers with varying strengths between 7% and 9%. Definately worth a taste or two. Tip for the unfiltered lovers, leave the last cm in bottle, don't pour it all out.

rgds

Bryan

[eyrie]

Bruce,

Thank you for clarifying the difference. And yes, please do share! :-) All gifts of alcoholic beverages are most welcome! Just send them to Laidley, Australia! :-))

[oudbruin]

of all the fermented products i've made the most ferocious ferment was when i made a 5 gallon batch of sake- i used momokawa's koji and a propietary yeast.
once you get past the stage where the rice is sorta dancing from the fermentation action you start adding H2O.. and stirring every 12 hours or more- I missed a scheduled stirring- the result was the mean looking mass of fermenting rice and koji threating to blow the lid off of my 25 gallon fermenter- there i was beating the stuff back with a wooden spoon, at that point I knew i needed aikido....
btw, that batch turned out at 22 percent etoh!!!(ask me how?)
Bruce

[ErinC]

:D Alaskan Amber Ale :D

(http://www.alaskanbeer.com/amber.html)

I grew up in the same town where this wonderful stuff is brewed, but didn't try it until I was older. :-)

To this day, it is my favorite beer around. I'm sad it is not distributed in Chicago. To quote the Web site, "You're in luck if you live in Alaska, Washington, Oregon, Idaho, Montana, Wyoming, California and Nevada because Alaskan Beer is both available and popular."

-Erin

[Johann Yaeger]

Tui East India pale ale brewed in Mangatainoka since 1883

or even Monteiths Doppelbock 7% powerful

But not that jolly Steinlager gives me a headache without fail.


Beer is colour, texture, taste, aroma, head, social, an experience. When drunk to be enjoyed and not for self mutilation it is truly one of lifes greatest pursuits.

P.S. all New Zealand beers!!!

[Thomas Ambrose]

As a homebrewer of some repute...

Bruce, I have just finished up my first ever batch of home brew! English Brown Ale. Turned out pretty good actually, but I can see room for improvement. As a brewer, do you have any tips or recipes you would be interested in sharing, that are good for a beginner?

Now, I just need to find someone to help me empty some bottles for my next batch... ;)

[Tim Gerrard]

Had the opportunity to travel to Leuven, where they make Stella Artois, fantastic. When it's hot, can't beat lager, Becks or Stella. But nothing compares to Guinness for a good session drink.

BTW Do our overseas drinkers have nicknames for beer, I read one post talking about Da'Instigator, I think this is along the same lines as Stella being called 'Wife Beater' in the UK

Wife Beater = :drool: :crazy: :grr: :freaky: :confused: :disgust: :sorry:

[Mark Uttech]

Beck's is easier to get, but Hackerschorr is better

[MikeLogan]

The beer that comes to mind is called Celebrator:

http://www.merchantduvin.com/pages/5_breweries/celebrator.html

German, and I drink it mainly as a commemoration to my old german room-mate, the Flo-Meister. That doesn't mean it isn't good, it's just too good to drink as a favorite beer.

Any beer will do when drank in the proper company.

michael.