Styles that can *#@$ off!

Ya they are a dying breed in too many places. We have three brewers that have them year round (ranging from alright to quite nice) and another tiny place that has one that's really nice on every so often

 

On your next trip to California come on up and see the redwoods. First porter is on me

 

Well I admit that should have been a decent sample. Wish you would have blogged it as I don't think we are that bad off in the states. Any superior recommendations in your neck of the woods should we visit?

 

Whaaaaa. I went to 9 states in the USA with their 7000+ breweries and everything was sludgy and adjuncty. Whaaaaaa.

 

patto = anti-snowcrash?

 

I, personally, am having much enjoyment watching de newbz trying to 'splain why @patto1ro is so clueless.

Absolute hilarity.

 

He obviously just doesn't understand the finer points of acquiring diabeetus. In his country they probably only have one type, the lazy, entitled born with it kind. Over here we earn our diabeetus by our bootstraps (you know the super clean $400 work boots we wear to our graphic design jobs) and by adding lactose and marshmallows to all these whack ass old beer styles
Does holland even dry hop bruh?

 

While I appreciate, and agree with, your joke, the person we're talking about is one of the most highly respected beer journalists. It always amuses me when newbz think everyone else haz no idea.

 

How does a "bourbon barrel stout" have "no flavorings" ? Did they age it in the barrel before the distillery used it for the bourbon? Otherwise, most would consider the used barrel itself a "flavoring" agent.

 

Picky, picky, picky.

 

The Beer is called The Kitchen Sink, you got it, it’s in there.

 

MSG and sea salt seems a little redundant...

 

But, if you could get all of the Cantillon that you wanted, it would eventually just hang around also. It is all very cyclical and related to supply.....

 

that is fair, i guess i call flavorings what many people call adjuncts. There was no other ingredients added to the beer. For that matter, by your definition wouldn't putting the beer into a fresh barrel be a form of flavoring too, certainly libations producers don't use specific wooden barrels for lack of effect.

I definitely appreciate @patto1ro 's knowledge and that is why my first reaction to his comment was that I was sad. Sometimes I feel the same way when I visit out of my area and come home truly glad that we haven't kept up with the times around here.

 

Sounds like a NEIPA to me. All kidding aside, the style I dislike is Imperial Pils. Not as popular today as a decade ago, but I just had one a few weeks ago at Victory and it was horrible, just like all the others I've had in the past

 

My experience has been just the opposite. I've had two examples of imperial pils and loved them both. Maybe it just depends on the brewer's skills to brew it right.

 

Yep

snowcrash = complains about local (German) options, loves American craft and wishes there were more around

patto = disheartened by lack of variety in the US, maybe prefers beers back home