Beer
Forty-two handles of the best beers on the planet.
Last Updated: Monday, February 8th 2010 at 11:23 AM
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Abita Brewery
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Abita Amber
(5.00% abv)
American Amber / Red LagerA sort of catch-all category, these lagers boast a bit more malt backbone and overall character than their lighter sister styles. Bitterness is generally low.
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Airdale
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Airdale Homecoming
(6.00% abv)
Spiced Brown Porter A classic brown porter spiced with cinnamon, nutmeg, and vanilla, Homecoming starts with hints of espresso on the nose. A light malt sweetness with faint traces of chocolate and vanilla invade the palate from the beginning. Caramel notes come through as well. The Holiday spices are faint, allowing the porter's flavor to dominate while the spices serve to enhance the chocolate notes. A light-bodied beer, the finish is smooth and light with a subtle hoppy bitterness. A wonderful warming effect makes this beer a perfect holiday treat!
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Alpine Brewing
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Alpine Beer Company McIlhenneys Irish Red
(6.00% abv)
American Amber / Red AlePrimarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.
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Anchor Brewing Co.
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Anchor Bock Beer
(5.50% abv)
Dunkel WeizenSimilar to a Hefe Weizen, these southern Germany wheat beers are brewed as darker versions (Dunkel means "dark") with deliciously complex malts and a low balancing bitterness. Most are brown and murky(from the yeast). The usual clove and fruity (banana) characters will be present, some may even taste like banana bread.
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Anchor Liberty
(6.00% abv)
American Pale AleOf British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.
American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
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Anchor Porter
(5.60% abv)
American PorterInspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to compliment the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.
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Anchor Small Beer
(3.80% abv)
When opening Small Bar, Dennis and I flew to San Francisco to lobby again for Small Beer. Always a staple of ours when going to SF, this is an out-of-balance hoppy li'l beer. Anchor decided to take the 2nd runnings from their barleywine, Old Foghorn, and pitch some yeast to make a hoppy low-ABV pale ale. Waste not, want not. My personal favorite Anchor beer.
American Pale AleOf British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.
American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
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Anchor Steam
(4.90% abv)
California Common / Steam BeerThe California Common, or Steam Beer, is a unique 100% American style lager. It’s usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800’s in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So in a way the lager yeast was trained to ferment quicker at warmer temperatures. Today’s examples are light amber to tawny in color, medium bodied with a malty character. Mildly fruity with an assertive hop bitterness.
Anchor Brewing Co. trademarked the term "Steam Beer" and as such all other beers must be legally referred to as "California Common."
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Avery Brewing
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Avery Old Jubilation
(8.00% abv)
Winter WarmerThese malty sweet offerings tend to be a favorite winter seasonal. Big malt presence, both in flavor and body. Hop bitterness is low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon. English versions contain no spices, though some brewers of spiced winter seasonal ales will slap "Winter Warmer" on the label, albeit a bit misleading.
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Avery White Rascal
(5.50% abv)
WitbierA Belgian Style ale that’s very pale and cloudy in appearance due it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Always spiced, generally with coriander, orange peel and other odd ball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you’ll ask for yours without one.
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Bear Republic Brewing Co.
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Bear Republic Big Bear Black Stout
(8.10% abv)
Russian Imperial StoutInspired by brewers back in the 1800’s to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive.
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Bear Republic Racer 5
(7.00% abv)
American IPAA decidedly hoppy and bitter, moderately strong American pale ale.
An American version of the historical English style.
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Bootlegger's Brewery
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Bootlegger's Winter Ale 09 Chocolate Mint Porte
(6.20% abv)
Winter WarmerThese malty sweet offerings tend to be a favorite winter seasonal. Big malt presence, both in flavor and body. Hop bitterness is low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon. English versions contain no spices, though some brewers of spiced winter seasonal ales will slap "Winter Warmer" on the label, albeit a bit misleading.
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BrewDog
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Brewdog Zeitgeist
(4.90% abv)
Black LagerBlack Lager is a new hybrid of beer and a play on the german schwarzbier. The style tends to bit a bit more hoppy then a schwarz.Unlike other dark beers, like porters or stouts, which are not overly bitter with burnt and roasted malt characteristics that the others tend to depend on. Instead, hops are used for a good portion of the bitterness. Very refreshing and soul lifting beers, they also make a great alternative for the Winter. Especially when you are looking for a lighter beer, but one with depth of colour and taste.
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Brouwerij Bockor N.V.
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Cuvee des Jacobins Rouge
(5.50% abv)
Flanders Red AleA Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
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Brouwerij Bosteels
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Tripel Karmeliet
(8.00% abv)
TripelThe name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well.
Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.
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Brouwerij Duvel Moortgat
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Duvel Green
(6.80% abv)
Belgian Pale AleBelgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced.
There’s a recent growing trend to make much more "hoppy" Pale Ales, to entice the US market and its hopheads. See De Ranke XX Bitter.
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Brouwerij Het Anker
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Gouden Carolus Tripel
(9.00% abv)
TripelThe name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well.
Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.
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Brouwerij Rodenbach N.V.
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Rodenbach Grand Cru
(6.00% abv)
Flanders Red AleA Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
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Brouwerij St. Bernardus NV
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St Bernardus Abt 12
(10.50% abv)
QuadrupelInspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
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Brouwerij Van Steenberge
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Klokke Roeland
(11.00% abv)
Belgian Strong Dark AleOn the same path as the Belgian Dark Ale but obviously higher in alcohol with more of an all around character. The alcohol character can be deceivingly hidden or can be very bold and in your face. Look for lots of complexity within a delicate palate. Hop and malt character can vary, most are fruity and some many have mild dark malt flavors. Phenols will range from minimal to high and most will be light on the hops. All in all most are spicy and alcoholic.
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Brouwerij Verhaeghe
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Duchesse De Bourgogne
(6.20% abv)
Flanders Red AleA Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
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Chimay
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Chimay White
(8.00% abv)
TripelThe name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well.
Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.
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Coronado Brewing Company
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Coronado 4 Brothers Pale
(5.00% abv)
American Pale AleOf British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.
American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
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Coronado Idiot
(8.50% abv)
American Double IPATake an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name.
You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
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Coronado Red Devil
(10.50% abv)
Double American Amber/Red AleSimilar to an American Amber/Red Ale in appearance, but expect a more pronounced malt and bitter. Alcohol can be quite aggressive and lend some spicy notes to the flavor.
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Grand Teton
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Grand Teton Bitch Creek
(6.50% abv)
Extra Special / Strong Bitter (ESB)ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation. Malts tend to be more pronounced, often toasty and fruity, with maybe some notes diacetyl. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.
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Grand Teton Sweet Grass IPA
(6.50% abv)
American IPAA decidedly hoppy and bitter, moderately strong American pale ale.
An American version of the historical English style.
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Karl Strauss
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Karl Strauss ESB
(5.60% abv)
Extra Special / Strong Bitter (ESB)ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation. Malts tend to be more pronounced, often toasty and fruity, with maybe some notes diacetyl. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.
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Kleinbrouwerij De Glazen Toren
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Glazen Toren Saison
(6.90% abv)
SaisonSaisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Close to being an endangered style, though there has been a revival in the US.
This is a very complex style, many are very fruit in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lot of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.
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Le Baladin
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Baladin Elixir
(10.00% abv)
Belgian Strong Pale AleLike a Belgian Pale Ale, the strong versions will also be pale to golden in color. What sets them apart is a much high alcohol content, that can range from hidden to spicy to devastatingly present. Expect a complex and powerful ale, yet delicate with rounded flavors and big, billowy, rocky, white head. Hop and malt character can vary, most are fruity and quite hoppy, but hop flavor and aroma will generally be within the low range and artfully balanced.
Duvel is the quintessential example of this style, and many others have tried to imitate it with similar references to the devil.
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Lightning Brewing
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Lightning Black Lightning
(8.50% abv)
Baltic PorterPorters of the late 1700’s were quite strong compared to today’s standards, easily surpassing 7% alcohol by volume. Some brewers made a stronger, more robust version, to be shipped across the North Sea, dubbed a Baltic Porter. In general, the style’s dark brown colour covered up cloudiness and the smoky/roasted brown malts and bitter tastes masked brewing imperfections. The addition of stale ale also lent a pleasant acidic flavour to the style, which made it quite popular. These issues were quite important given that most breweries were getting away from pub brewing and opening up breweries that could ship beer across the world.
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Marin Brewing Co.
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Marin Mt. Tam Pale Ale
(5.40% abv)
American Pale AleOf British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.
American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
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Mikkeller
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Mikkeller To Via From
(8.00% abv)
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New Belgium Brewing Co.
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Mighty Arrow
(6.00% abv)
American Pale AleOf British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.
American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
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New English Brewing Company
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New English Brewers Special Brown
(6.60% abv)
American Brown AleSpawned from the English Brown Ale, the American version can simply use American ingredients. Many other version may have additions of coffee or nuts. This style also encompasses "Dark Ales". The bitterness and hop flavor has a wide range and the alcohol is not limited to the average either.
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North Coast Brewing Co.
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North Coast Old Stock 2008
(12.50% abv)
American Strong AleCatch all style category for beers from 7.0 percent alcohol by volume and above, Some may even be as high as 25% abv. Characteristics will greatly vary, some have similarities to Barley-wines and Old Ales. Barrel aging is certainly not out of the question.
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Russian River Brewing Co.
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Russian River Pliny The Elder
(8.00% abv)
Double IPATake an India Pale Ale and feed it steroids, ergo the term Double IPA. Then give it the 'clear', ergo the Triple IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name.
You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
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Spaten-Franziskaner-Brau
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Spaten Pils
(5.00% abv)
German PilsnerThe Pilsner beer was first brewed in Bohemia, a German-speaking province in the old Austrian Empire. Pilsner is one of the most popular styles of lager beers in Germany, and in many other countries. It’s often spelled as "Pilsener", and often times abbreviated, or spoken in slang, as "Pils."
Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest--hop bitterness can be high.
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Speakeasy
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SpeakEasy Prohibition Ale
(6.10% abv)
American Amber / Red AlePrimarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.
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St James Gate
Irish Dry StoutOne of the most common stouts, Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. They’re usually a lower carbonation brew and served on a nitro system for that creamy, masking effect. Bitterness comes from both roasted barley and a generous dose of hops, though the roasted character will be more noticeable. Examples of the style are, of course, the big three, Murphy’s, Beamish, and Guinness, however there are many American brewed Dry Stouts that are comparable, if not better.
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Taunton Cider Company, The
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BlackThorn Cider
(6.00% abv)
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Unibroue Microbrewery
Belgian Strong Dark AleOn the same path as the Belgian Dark Ale but obviously higher in alcohol with more of an all around character. The alcohol character can be deceivingly hidden or can be very bold and in your face. Look for lots of complexity within a delicate palate. Hop and malt character can vary, most are fruity and some many have mild dark malt flavors. Phenols will range from minimal to high and most will be light on the hops. All in all most are spicy and alcoholic.
Last Updated: Monday, February 8th 2010 at 11:23 AM