He’s saying, quite correctly, that the only people who drink Budweiser are trash. Here is why. There are two reasons to drink beer:
To get drunk
Because it tastes good
If you’re just drinking to get drunk, Budweiser is too expensive. You want Milwaukee’s Best, Natural Light, Keystone Light, or some similar piss-water. They taste like carbonated piss, but you can get wasted off it.
If you’re drinking because it tastes good, I don’t even need to explain how Budweiser is unsuitable. In this case it would mean that it’s the best beer you’ve ever had. Since I’ve actually met people who think that Coors is a high-level beer (remember that I’m in Oklahoma), I imagine that these people exist, but I really hope they’re rare.
P.S. On the subject of beer, I had Ayinger’s Celebrator a week or two ago and I liked it a lot. Would drink again.
Not if you drink a good beer with a ABV of 8% or higher. Some of the strong Belgium ales can be aged like wine, which I’m going to try if I can ever leave the bottles alone long enough for the beer to age.
Lager (i.e. bottom fermented beer) really does need to be matured before drinking so the ‘born on’ rubbish from AB really is just marketing crap. The best European lagers make a point that they are matured up to 70 days before they leave the brewery. In fact the word ‘lager’ comes form the german ‘to store’ as largers were stored in cold caves to mature before drinking.
Ales (i.e. top fermented beers) need less maturing but even so you really don’t want to drink it straight from the vat.
Sorry to disappoint. Didn’t see the thread until just now.
This is true to a degree, but there is so much variation within the family of Lagers that it’s hard to make a generalization. Castle Eggenburg’s Samichlaus Doppelbock for instance (which is what I think Quikfeet meant to link to) is aged for about 10 months before they release it. I have no idea how long the lagering process for the Bud/Miller/Coors lineups is, but I wouldn’t bet on it being long.
Again, this really depends on the style. Some beers are better young: hefe weizens and most IPAs/APAs, for example. Others need months or years before they’re really ready for consumption.
Pretty much any beer 8% ABV and up can stand up to moderate to heavy aging. Depending on how the beer is sealed and where it is cellared, it can last for as long as good wine does, and will age just as well. Anchor supposedly still has a stock from their very first Christmas release (Our Special Ale, which is only between 5-6% ABV usually), and I know people that have tried 20+ year old bottles of it that were still good. Rumor has it that the Westvleteren Trappist monks roll out extremely old barrels of their 12 every once and a while for the cafe next door. I can think of a dozen more examples off the top of my head, but I’ll spare you.
The fact of the matter is, less than 1% of wine produced in the world is suitable for serious aging, and the same is true for beer. Also, extremely good beer is way cheaper than extremely good wine, reducing the guilt factor if you have a weak moment.
I actually linked to CAMRA’s website on another thread. I WISH we had a society for the advocacy of Real Ales. Cask ale is a thing of beauty.
Orval is quite good. It’s really very different from the other Trappist ales, and apparently its recipe dates back almost a thousand years. Also, there are actually six Trappist Monasteries in the world, but the five most commonly referenced are in Belgium. Westvleteren, Orval, Rochefort, Achel, and Chimay are all trappist brands. The sixth, Koningshoeven (originally La Trappe I think), is in the Netherlands.
The dude at the beer store that recommended the Orval to me said there used to be six, but the sixth one ended up selling out for some reason i cannot currently recall, so they don’t count
I’ve talked about the Samichlaus beer before [rocket fuel that can make or break a night in about 5 minutes at 14%], but this time I was referring to their dopplebock…although I did link the wrong beer:
Koningshoeven lost the right to use the Trappist label from 1999 until September 9th of 2006 because of a disagreement about production methods involving a limited liability company the monks set up to help them run the business, but they’re now fully considered a Trappist brewery again. Chimay is always skirting the edge of being considered trappist, but they generally squeak by.
Oh, my bad. I assumed you were referring to the Sami just because you said the beer you were linking to was about twice as strong as Celebrator. Since the Doppelbock you linked to isn’t twice as strong, I figured you had just had one too many for the night.
Never had the Samichlaus but used to live in the bit of Germany where they gave you a free bottle of EKU 28 (13% abv)with any crate of any othe EKU beer. It was pretty much something you drank to get more drunk though - not something you used for a session. I think EKU 28 is the strongest beer in continous production - not a seasonal special.
