All craft beer bars should have Bud Light on the menu.

[WelshBloke]

No, you're just an internet tough guy who likes to pick fights to make himself feel like a man, to compensate for something.

I think that he's just bored TBH.

 

[dainthomas]

I would hate to live somewhere that has to have specific "craft beer bars". Fortunately I live in Oregon, so nearly every bar has a large selection of microbrews.

 

[VulgarDisplay]

Just can't get into IPA's myself, though I've had tons of them as my friends bug me to try. The more micro-y they get the less I seem to like. I really don't like the flavor of hops I assume?

I would still always go for a stella or spaten over a bud light though, unless I'm playing beer pong. Yes, Stella is mass produced garbage by most accounts but I just don't enjoy typical american 'piss' beers for anything besides mass drinking games.

I think a common mistake people make with IPA's is drinking them too cold and starting as soon as you open them ( I know hard not to). I usually let any IPA I drink sit and breath for about 5 minutes prior to my first sip. They are much better that way.

 

[MtnMan]

Many non-craft beers have won awards as well.

I can guarantee you a Bud Light would be picked over your craft stuff most of the time.

Mass produced swill in competition with other mass produced swill. Bud Light will beat out slightly chilled piss about 50% of the time, but only drunks, sots, alcoholics, and people ordering their first beer (ever) would choose that rot gut.

And the knuckle dragging fans at NASCAR races

 

[chimaxi83]

I think a common mistake people make with IPA's is drinking them too cold and starting as soon as you open them ( I know hard not to). I usually let any IPA I drink sit and breath for about 5 minutes prior to my first sip. They are much better that way.

Hmm. BRB, conducting an experiment, because IPA's aren't my cup of tea either.

 

[MtnMan]

I would hate to live somewhere that has to have specific "craft beer bars". Fortunately I live in Oregon, so nearly every bar has a large selection of microbrews.

There are 17 craft breweries in my town, more coming. 😛

We have more breweries per capita than any other city in the country. Every place restaurant, bar, tap room, bbq joint, etc., has microbrews on tap. Stopped at a bbq restaurant on the way home tonight, and there was no bud/miller/PBR swamp water on tap, only had local and regional craft brews.

 

[Babbles]

There are 17 craft breweries in my town, more coming. 😛

We have more breweries per capita than any other city in the country. Every place restaurant, bar, tap room, bbq joint, etc., has microbrews on tap. Stopped at a bbq restaurant on the way home tonight, and there was no bud/miller/PBR swamp water on tap, only had local and regional craft brews.

I recently moved from Pennsylvania to the L.A. metro area, and I am shocked by how crappy the beer culture is in Southern California. Certainly there are a few here and there, but most of them are marginal at best. I lived for a bit in Ohio and Pennsylvania and there are tons of craft breweries about and darn well nearly all of them are awesome. It shocks me that decrepit northeastern Ohio blows away L.A. when it comes to beer culture.

I would love to have 17 good craft breweries in my neck of the woods. There are something like 10 or so, but only 3 that are decent.

 

[momeNt]

I recently moved from Pennsylvania to the L.A. metro area, and I am shocked by how crappy the beer culture is in Southern California. Certainly there are a few here and there, but most of them are marginal at best. I lived for a bit in Ohio and Pennsylvania and there are tons of craft breweries about and darn well nearly all of them are awesome. It shocks me that decrepit northeastern Ohio blows away L.A. when it comes to beer culture.

I would love to have 17 good craft breweries in my neck of the woods. There are something like 10 or so, but only 3 that are decent.

You move from a great lakes state to one where the fresh water is brought in by truck. Do you know the main ingredient in beer?

 

[Babbles]

You move from a great lakes state to one where the fresh water is brought in by truck. Do you know the main ingredient in beer?

The water quality of Lake Eire and the Cuyahoga is nothing to brag about. Quite flammable, in fact.

As an aside, the condescension on your part isn't necessary. I think it is reasonable assume that most people know water is in beer. This state still obtains fresh water, granted it is a drama that is fit for another thread. Also the state has this entire wine industry going on that seems to be more than a wee bit successful. Last I checked wine and beer share a primary component.

 

[momeNt]

Beer threads get me quite incensed. The direction that beer is going in this country, craft beer included, is shameful.

 

[dougp]

Beer threads get me quite incensed. The direction that beer is going in this country, craft beer included, is shameful.

In what way?

 

[momeNt]

In what way?

America is obsessed with the IPA, these craft breweries pop up because people are craving variety with the different hops that produce the floral notes in these beers.

I would prefer that these companies try perfecting the malting process of their grains and be able to make a beer where the focus is in perfection of malt, not hops. I believe that this is actually more difficult, which is why not all craft breweries produce an ESB or a simple amber ale, it is easier to have 10 different IPAs covering the hop spectrum than a single malty bitter.

 

[dougp]

America is obsessed with the IPA, these craft breweries pop up because people are craving variety with the different hops that produce the floral notes in these beers.

I would prefer that these companies try perfecting the malting process of their grains and be able to make a beer where the focus is in perfection of malt, not hops. I believe that this is actually more difficult, which is why not all craft breweries produce an ESB or a simple amber ale, it is easier to have 10 different IPAs covering the hop spectrum than a single malty bitter.

I completely disagree. Sam Adams finally released an IPA after how long? IPAs are made because they are popular, but I rarely see more than 1-2 per brewery. You cannot include IIPA in the mix because it does take into account the sweetness and bitterness balance a lot more than a regular IPA. The brewery I volunteered at just recently introduced an IPA after 3 years - their most popular beer? An amber.

 

[rockyct]

I recently moved from Pennsylvania to the L.A. metro area, and I am shocked by how crappy the beer culture is in Southern California. Certainly there are a few here and there, but most of them are marginal at best. I lived for a bit in Ohio and Pennsylvania and there are tons of craft breweries about and darn well nearly all of them are awesome. It shocks me that decrepit northeastern Ohio blows away L.A. when it comes to beer culture.

I would love to have 17 good craft breweries in my neck of the woods. There are something like 10 or so, but only 3 that are decent.

Don't lump San Diego in with LA. Stone is the biggest player but since I don't care for IPAs, they aren't my favorite but I do like some of their porters and stouts. Karl Strauss is also from San Diego but they aren't really craft beer. Ballast Point, Mission, Lost Abbey, and Pizza Port are all pretty good. Ballast Point actually makes the only IPA I like, Sculpin.

 

[WelshBloke]

I think a common mistake people make with beer is drinking it too cold

FTFY and I totally agree.

 

[alkemyst]

No, you're just an internet tough guy who likes to pick fights to make himself feel like a man, to compensate for something. You're fighting with someone who knows quite a bit about a subject, and you have no chance of winning an argument against on the subject, yet you continue to persist.

Your sole objective on this forum is to go into any thread and make it about you, or to make yourself look better. Period. Unfortunately, I've succumbed to your purpose.

The mods should make you disappear, you provide NOTHING to this forum, yet they don't. It's a fucking joke. It's unfortunate that we lose a member like Dennis, yet we have to deal with you.

You are delusional and wrong about people's true preferences.

This has nothing about being 'a tough guy'.

 

[alkemyst]

Mass produced swill in competition with other mass produced swill. Bud Light will beat out slightly chilled piss about 50% of the time, but only drunks, sots, alcoholics, and people ordering their first beer (ever) would choose that rot gut.

And the knuckle dragging fans at NASCAR races

wow...ok?

 

[momeNt]

I completely disagree. Sam Adams finally released an IPA after how long? IPAs are made because they are popular, but I rarely see more than 1-2 per brewery. You cannot include IIPA in the mix because it does take into account the sweetness and bitterness balance a lot more than a regular IPA. The brewery I volunteered at just recently introduced an IPA after 3 years - their most popular beer? An amber.

I think that most of the craft breweries have their flagship at IPA. I understand it is popular, I just personally wish that they would just go over to cider and let breweries focus on other brews.

My opinion is very personal, there are a ton of people flocking to beer right now that crave hops, "hophead" I believe they are called. Which is crowding out my preferred beers, I can barely find places that serve ESB, which I would like to explore more. My favorite amber ale right now is Bell's, just to give you an idea of what I like. I really enjoyed the beer in London, which is completely different than USA beer right now.

 

[VulgarDisplay]

FTFY and I totally agree.

Its because most people learn to drink cheap beer. Cheap beer is water, and you drink water cold.

 

[dougp]

I think that most of the craft breweries have their flagship at IPA. I understand it is popular, I just personally wish that they would just go over to cider and let breweries focus on other brews.

My opinion is very personal, there are a ton of people flocking to beer right now that crave hops, "hophead" I believe they are called. Which is crowding out my preferred beers, I can barely find places that serve ESB, which I would like to explore more. My favorite amber ale right now is Bell's, just to give you an idea of what I like. I really enjoyed the beer in London, which is completely different than USA beer right now.

Well, it'll be hard to find an ESB in the US - it's a pretty distinct style for England. That'd be like complaining you can't find an Alt while in the UK or a good Porter in Germany.

Hops are popular because of the varieties there are, and in particular the flavors they impart. I understand that malts provide quite a bit of flavor as well, but the dynamics aren't quite there like hops are. Bringing out malt flavors has so many "complex" ways, that it's hard for small breweries to do them. Step-mashing & acid rests all take a lot of time and equipment that can get expensive. And, generally, you only see 1 type of malt being showcased, because they do not meld together like hops do.

The next big revolution we see in US craft brewing is either going to be sours or session beers. I'm not seeing very many "flagship" IPAs from a lot of start-up breweries, at least here in Texas.

 

[VashHT]

I see a few ESB's around here, unfortunately goose island is getting rid of their's (harvest ale) in favor of another IPA they don't need. I've noticed a trend in more belgian styles around here, as well as a lot more barrel aged beers (usually stouts or porters). A few places put out some great barleywines as well. Overall there is a good variety of styles out, sure everywhere makes an IPA but there are always other choices from the same breweries.

I've seen a lot of new session IPA's lately though, I don't really care for them but they are light enough to drink when it's hot out.

 

[dougp]

I see a few ESB's around here, unfortunately goose island is getting rid of their's (harvest ale) in favor of another IPA they don't need. I've noticed a trend in more belgian styles around here, as well as a lot more barrel aged beers (usually stouts or porters). A few places put out some great barleywines as well. Overall there is a good variety of styles out, sure everywhere makes an IPA but there are always other choices from the same breweries.

I've seen a lot of new session IPA's lately though, I don't really care for them but they are light enough to drink when it's hot out.

Belgians are getting popular as well, that might actually be the next big explosion. Saisons are great because they can range from session to high abv, and the yeast strain is amazingly complex. Throw in some Belgian candy sugar, or any other spices and you get some unique brews.

Speaking of Belgian beer - we actually have a Trappist brewery here in the US now!

And on the note of barleywines - great beer, but people expect to drink them way too early. They should be aged a minimum of 6 months - I drink mine in the 3-5 year range. The alcohol mellows out (in terms of flavor) and you get a lot of complexity from the remaining hop flavors and malt flavors.

 

[Nebor]

It has never been confirmed PBR won anything, whereas for craft beer: http://www.beeradvocate.com/community/threads/world-beer-cup-2014-stats-winners-list.169082/

If I know someone's palate, I can find them a craft beer they'd drink over an American Lager. You wouldn't give a port wine to someone who casually drinks a Sutter Home dessert wine. Again, you have no fucking idea what you're talking about - you just like seeing your own posts.

Never argue with an idiot. They will only bring you down to their level and beat you with experience.

 

[momeNt]

Well, it'll be hard to find an ESB in the US - it's a pretty distinct style for England. That'd be like complaining you can't find an Alt while in the UK or a good Porter in Germany.

Hops are popular because of the varieties there are, and in particular the flavors they impart. I understand that malts provide quite a bit of flavor as well, but the dynamics aren't quite there like hops are. Bringing out malt flavors has so many "complex" ways, that it's hard for small breweries to do them. Step-mashing & acid rests all take a lot of time and equipment that can get expensive. And, generally, you only see 1 type of malt being showcased, because they do not meld together like hops do.

The next big revolution we see in US craft brewing is either going to be sours or session beers. I'm not seeing very many "flagship" IPAs from a lot of start-up breweries, at least here in Texas.

Thanks for the good info. I think up around Chicago hoppy brews are becoming increasingly more and more popular. It probably isn't a national trend, but it's something I'm definitely noticing in Chicago.

 

[MtnMan]

Thanks for the good info. I think up around Chicago hoppy brews are becoming increasingly more and more popular. It probably isn't a national trend, but it's something I'm definitely noticing in Chicago.

You need to get out more, and Bud, Miller, etc., should be very nervous. What you are seeing in Chicago is happened all across the country, from the big cities to small cities (like mine). My city has the most breweries per capita in the country.

Cranking out vast quantities of what they try to pass off as beer (beer is not made corn and rice, but that is what the big boys do (because it's cheaper and people will still buy the swill))

There are 100+ breweries in my state, and three of the biggest craft breweries (New Belgium, Sierra Nevada and Oskar Blues) have also opened their east coast expansion here.

There are 17 open and producing breweries within 10 minutes of my house, and several still under construction or in the permitting process. Within a 30 minute drive, the count is probably 30 - 40 craft breweries.