#31
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I have to say I really like the Sam Adams Oktoberfest as well.
I really like Marzens. The Sam one is just easy to find and very consistent. I was in Germany this summer, wasn't in a big city, and the beer was very disappointing based on my high expectations. I'm not sure I think that was a country thing though as I was in Paris and Lucerne as well and it was the same story there. I think American brewers have kind of taken the crown at this point. We are truly in a golden age. Was the beer bad in Europe? No, I didn't have any bad beer. It was just mostly boring, practically every place I had a beer had the same 2-3 types of beer and the different beers from different brewers tasted about the same. |
#32
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Agreed, pumpkin spice in beer deserves a kick in the baws. I like Märzen style straight up.
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#33
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That's because . . . they are?
Quote:
For me, in Munich, the answer is generally Augustiner, but of course there are exceptions to confirm the rule, depending on location, some of the styles, etc. I do not generally buy imported lagers in the U.S., because the subtle things that make those beers so wonderful do not survive the voyage. Lagers have a tough time in the U.S. craft beer scene because they take up at least three times as much time in the equipment, and aren't nearly as profitable in a market where people line up around the block for a chance to pay $20 for four cans of weird ale from a brand new brewery. Of course, there are outstanding craft breweries whose owners or brewmasters have a commitment to lagers, and often have trained in Europe. Around here, Victory and Sly Fox are good examples. Look for the brewery closest to you that either has a decoction kettle, or the brewer can explain, in detail, without referring to notes, why they don't need one.
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Jeder geschlossene Raum ist ein Sarg. |
#34
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Quote:
Actually, he is wrong in a very specific way. There is only a tiny community of people who can make a true Framboise Lambic, but in the Paulaner guy's view, that is probably barely even "beer". Quote:
In general, the German beer market is still very traditional. Very few styles are available beyond the standard lager and wheat beers. The biggest innovation in the last 25 years has been the re-emergence of unfiltered lagers (Zwickl, Kellerbier). American brewers are unparalleled in terms of creativity and innovation, but Germany still leads the world in equipment and technical education. I think we are in less of a golden age than a baroque phase, and I'd like a little more consistency.
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Jeder geschlossene Raum ist ein Sarg. |
#35
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I believe STONE Brewing (San Diego) now has a brewery in Berlin.
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#36
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Vienna Lager. It's pretty good IMHO. I bet you could get that in PA. They also sponsor cycling events too. |
#37
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Gordon Biersch Märzen is my favorite beer brewed in the US.
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#38
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No Kölsch? One of my local stores just started carrying Früh and I was very happy to see that, having spent a couple of years in Bonn.
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"I am just a blacksmith" - Dario Pegoretti
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#39
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I used to work in Elkton, have been there, and they are definitely one of the breweries with a strong commitment to lagers. They even have a decoction kettle! It's a cheap dig, but I like to say there is a reason that Kölsch never caught on elsewhere in Germany.
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Jeder geschlossene Raum ist ein Sarg. |
#40
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edit
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Have yet to have Kolsch in Germany. Never spent enough time in the Koln area. |
#41
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i rather like Kölsxh.
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Jeremy Clarksons bike-riding cousin |
#42
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Hunt at Costco
Wife brought those home yesterday from her Costco run.
First year they carry HB as far as I remember. They had Spaten as well, I will that pick up next time. |
#43
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Spaten in Germany tastes great. Imported to the USA Spaten, not so much.
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#44
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Not going to compare German vs. US versions... |
#45
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So far my favorite thus far has been a surprise:
Shiner Octoberfest! For the local SE VA folks, my favorite has been St George's (they are out of Williamsburg) This week lots more selections should be coming out. At least I hope so.
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Gutta cavat lapidem, non vi, sed saepe cadendo. - Ovid |
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