I guess: -Pliny -Mornin' Delight (was so hyped back in the day. Never got a chance) -OG Bourbon County Barleywine (not really possible anymore) -KBBS (feels too obvious, but want to try it -BBT Bucket list means things to do/try before you die. It wouldn't make sense to put a beer on here you've had before
If you watched the video in the OP, Nate listed beers he has had before: a suggested bucket list for others. But a list of beers an individual has never had before works too. And a list of drinking beers at the source as well. Cheers!
If you go to Stowe and/or Burlington Hill is on tap everywhere and Heady Topper is like water. So much more going on there than Greensboro which isn't particularly close to those towns. There's also so much Hill Farmstead at bars in or around Boston these days. Multiple styles too. The better bars will have 3-5 taps going most times. The bar I was at yesterday had Mary, Of First and Last Things, and Wheat Blanc on tap. There might have been one of the Society and Solitudes on tap as well. It's so ubiquitous I don't even get their beer that often anymore on tap. Yesterday I had a draft of Fox Farm Cottage and Dupont Moinette Blonde instead.
Like I said, my trip was almost 10 years ago, so it was a bit different of how well everything was distributed (stores would have signs giving the dates of Heady and Sip drops with case limits), but this is just further reinforcing my point that you should go to Vermont for the sake of going to Vermont, and stop by Hill Farmstead if you're in the area. I haven't seen Moinette in forever. Do they still do the Brune? That was my favorite beer to take to BYOBs in Philly.
As far as I know, Timothy Taylor's isn't a place where visitors can go drink beer. You can go to a T. Taylor's pub not far from the brewery though. Beer enthusiasts are going to be the death of proper drinking establishments.
Not sure. They said this beer is very rare to see on draft in the area, it was outstanding. This bar gets beers I don't see anywhere else in the Boston area (stuff like that, not Hill Farmstead).
Pretty much how I (mis)interpreted your OP. I’d be happy to revisit some real treats I tried in the now distant past like Founders CBS but I only posted about beers far, way too far to ever settle in my transatlantic fridge… Maybe that’s lost in translation for non-native English speaker me. A bucket list normally is something you intend to do, drink, eat or visit during your lifetime. Probably you’ve seen the quite good movie starring Morgan Freeman and Jack Nicholson?
You're quite right that normally when people speak of a bucket list, they're speaking of their own unfulfilled wishes. The confusion here comes from the fact that Nate isn't reciting his own bucket list, he's opining upon what should be on others' bucket lists. So given my grey hair and pretty fortunate experience with getting access to great beer over the years, I'll take the Nate approach and list what I would advise to others (all of which I have had): 1. Heady Topper 2. Pliny the Elder or Dinner (can't decide!) 3. Westvlateren 12 4. Founders CBS 5. Cantillon Fou Foune
I can help you with Abyss if interested. Let me know. And to keep this thread related…. KBBS Any shelf HF on site Handjee Deal with the Devil Maine Dinner
I should have included Deal with the Devil on my list. I took a recent trip to Alaska (not knowing its release date), and once there I saw a social media post that there was a delay in its release. It would have been fortuitous if I had been able to try the beer, but, alas, I was now way too early. (And won't be going back.)
A ‘Thought Experiment’ Bucket List The below list is a hypothetical exercise where I could borrow the Mr. Peabody Wayback Machine and get a chance to try some beers of the past. London Three Threads Beer There is some lore about a “three threads” pour was the origin of London Porter but this story has been challenged and in all likelihood is just a story. But… “Three-threads did exist; it is referred to in a “good pub guide” for London published c. 1718, but it apparently had nothing to do with porter. Although most commonly given as a mixture of pale ale, mild (fresh brown beer), and stale (matured brown beer), there is no definitive information on the combination of beers that went into three-threads.” https://beerandbrewing.com/dictionary/TOR8CFljCG/ With the aid of the Wayback Machine I will gain the needed knowledge of what beers were used to make this blend plus I get to drink a (hopefully) tasty blended beer as well. A twofer! Mugs clinking. Hodgson’s Pale Ale – The ‘original’ IPA Mitch Steele in his IPA book detailed Bow Brewery located in East London owned by George Hodgson. George Hodgson swung a deal to produce beer that would be shipped to India by the East India Company. Hodgson’s Pale Ale was a popular selling beer in India and while there is debate whether this beer was the one ‘originator’ of India Pale Ale it sure seems like a good candidate to me (and Mitch Steele?). With the wayback machine I could travel to East London (or preferably India?) to taste a Hodgson’s Pale Ale circa 1800. I am fairly certain that beer would be well bittered and likely quite hoppy in flavor/aroma as well. The original Budweiser of 1876 I suspect that few BAs are aware but the original Budweiser beer of 1876 was actually a product owned by Carl Conrad but brewed by his friend Adolphus Busch at the E. Anheuser Company's Brewing Association. Below is a photo of the original bottle label circa 1876; the neck label was in English but the main label was in German. I think it would be quite interesting to taste this beer as it was first brewed. The original Michelob beer of 1896 While Budweiser was brewed using adjunct (i.e., rice), the Michelob beer was an all-malt product intended to be a US brewed version of the beers of Bohemia (i.e., a Bohemian Pilsner). Michelob is the name of a town in Bohemia and it was ‘borrowed’ for the branding of this beer. The intent of creating this new beer in 1896 was to produce a ‘super premium’ product (but I doubt that the terminology of super premium was used at the time). The other distinguishing feature was this beer was not bottled like Budweiser and solely available on draft then. According to a magazine article from the 1920’s, “Michelob was perhaps the best beer ever made in America and the most expensive; it sold for twenty-five cents a glass. In New York, at one bar at least, it was sold for forty cents by a barkeep who told his patrons that it was imported.” A Perfect Beer? Horlacher Perfection Beer Below are some extracts from The Great American Beer Book by James D. Robertson (copyright 1978): “Horlacher began in Allentown in 1897 with the founding of the Allentown Brewing Company. Four years later it was succeeded by the newly incorporated Horlacher Brewing co., operated by George and Fred Horlacher. Success came with the 1905 introduction of a full-flavored lager called Perfection, a brew that was aged a full nine months. It became a favorite of the public and was served widely on railroad and steamship lines.” And a review of the 1970’s version: “Perfection Beer – aged for nine months, deep gold color, strong malt aroma, big body, big tangy flavor with a sweetness in the background, loaded with character, finishes dry, an excellent beer. Top domestic beer from the taste trials, one of America’s best.” Cheers! P.S. If Mr. Peabody was willing to lend his Wayback Machine to you, where/when would you go to drink beer(s)?
I’ve been blessed and fortunate enough to have experienced so many great beers and visited so many great places to have beer drinking experiences. Right now I have 3 bucket list boxes I’d like to check off: 1) Visit Oregon and the various top drinking locations 2). Visit Belgium and experience all the best to offer there (Cantillon brewery visit mandatory and maybe Westy Monastery visit as well 3). Germany/Czech drinking experiences (various breweries noted, Alpine towns with quaint pubs etc) That’s kinda where I’m at now, I’ve check off a lot of the places and beers many have noted. I don’t really chase the super exclusive whales much anymore.
I'd go back to Columbus, Ohio, in the early 70's to get a fresh perspective on the beers I drank in my youth (and some I missed out on). I'd take in a game at Jet Stadium and have a draw of Falstaff, then hit a little bar in the Brewery District for a 25-cent draft of Gambrinus and a dish of free redskin peanuts. I'd pick up sixers of Löwenbräu and St. Pauli Girl to see what all the fuss was about. I'd revisit Wiedemann's, Blatz, and Schlitz, and I'd do a side-by-side tasting of 3.2% and 6% Stroh's Bohemian. After that I'd buy a bottle of Bali Hai and drink it until I threw up in my friend's mom's rosebushes. (Allegedly.)
What, no Schoenling's, POC, Burger or Hudy? Of course, the "High Powered" so-called "6%" beers in Ohio (and some other states) were sold as being "not more than 6% by weight" Wow, the fancy stuff. What, was it pay day or was the store just out of Ripple?
I got 2 bottles. It was life-changing. We hosted 2 whale shares so everyone we knew could get a taste. And that was back when $50 a 750 was considered highway robbery.
I'd like to compare and contrast London porter from the late 18th and mid 19th century. See what a difference the widespread adoption of black malt made. Plus, both would likely be vatted. A late 16th century October ale from some aristocrat in Kent's estate. The origin of both pale ales and barleywines. Do a tour of all the funky wheat ales of northern Europe that died out. Mumm is of particular interest- a beer with a hefty portion of beans? The very first lager. I'm talking about the batch that had enough Saccharomyces pastorianus to make a bunch of Bavarians say "We're going to only use the barm from this beer, and improve the process." The basic process had probably been in place well before the yeast first reared it's head, as it's a hybrid between S. cerevisiae and a wild yeast from Argentina. The first batch of Sam Adams Triple Bock. The one that tasted good enough to merit them brewing a second run. I only got to try the shitty soy sauce one.
RIP, Ripple. I'll usually grab an eight-pack or two of Little Kings when I'm back home, and I'll occasionally pick up some Bürger, Stroh's, and Hudy for the nostalgia factor. I have no idea how many times those breweries have changed hands during the last 50 years. Although they're not great beers, my beer-drinking friends always enjoy receiving a mix pack of stuff they never heard of.
POC is one I'm not familiar with. Nowadays it's brewed by Double Wing in Madison, Ohio. That's another one to check out on my next trip.
Sounds like some interesting history behind this beer via the below linked website: P.O.C. Beer, 1933 Workers pack beer at the Pilsener Brewing Company, located at Clark Avenue and West 65th Street. Bohemian brewer Wenzel Medlin founded the company in 1892. The company is best remembered for its P.O.C. beer, which stood not for "Pride of Cleveland" (as some mistakenly believe today) but "Pilsner of Cleveland." Pittsburgh-based Duquense Brewing Company bought Pilsner Brewing in 1963, however, and P.O.C. (which then became short for "Pleasure on Call") was brewed in Pittsburgh until Duquense itself went bankrupt ten years later. At that point, C. Schmidt & Sons purchased their brand names, and the P.O.C. was once again brewed in Cleveland until 1984. | Date: 1933 | Source: Cleveland State University Library Special Collections https://clevelandhistorical.org/files/show/2597 Cheers!
