Good “Crushers”?

Last summer I discovered a local beer called Climax 100 from Eel River Brewing. It's described as a "light ale". To me, it drinks like an American take on a kolsch with a nice clean malt backbone and just enough hoppy bite over the top. I can drink it by the case.

Also, Party Cup from North Park is dangerously delicious

 

I'm not able to check the official chart but I think it's soon after the point when one no longer finds the term "brewski" acceptable.

 

I echo the Live Oak Sentiment - fantastic stuff - and add pretty much anything from Aldstadt in Fredericksburg ... they brew German style lagers, most at 4.8 abv. They brew an excellent Kolsch, Lager and Amber. Just started brewing a 5% Schwarzbier.

 

It depends on your location and availability. You indicate that you do not like AALs like Bud etc. Just wondering if you have tried Hamm's and Yuengling Lager. I am not into AALs but at the suggestion of others on this site, I tried Hamm's and was shocked at how fresh and easy drinking it was. However, I live in PA and Yuengling Lager is the go to. But . . . YL is a bit heavier. My real favorites are Weihenstephaner Original Helles Lager or their Hefe. Both are outstanding! I can can get these German beers for about $11-$12 a sixer. A bit pricier but worth it from time to time.

 

This thread makes me thankful that I can get Von trapp helles at 14$ per 12 pack

 

FWIW I am not a big fan of Yuengling Traditional Lager but I do enjoy drinking Lord Chesterfield (which in not a heavy tasting beer).

Cheers!

 

If that is the case--that old LC's flavor was a direct result of its packaging--I have to try it again. Thanks for the suggestion.

 

Which is also the point at which a baseball cap should no longer be worn backwards.

 

I haven't "Crushed" beer in a while but if I did now it would be the rare yet ultra-light bodied, non-fruited version of Berliner Weisse.....or a lightly fruited one that still has that special malt profile.

Gose and Kristalweissen are also on my wishlist.

Most light bodied Lagers, lighty hopped Blonde Ales and APAs would be crushed.
Skol.

 

This thread got me thinking about Ranier which I enjoyed as a youth when visiting the NW. I can't remember ever seeing it in the SF Bay Area, but using Ranier's beer locator, I discovered that Ican pick some up about 15 miles away.

 

A toast, and a beer. https://en.wikipedia.org/wiki/Skol
Skol Lager is not available in the US, but is in several countries around the world. It seems to be a pale adjunct lager. No matter where it's brewed (Brazil, Britain, Denmark, Turkey), it gets mediocre BA ratings. Crushable, but probably not too enjoyable.

 

If I found any for sale the name would entice me to buy. Cheers.

 

Ha - funny, that "International" beer was the first thing I thought of, too. Labatt in Canada was one of the initial breweries that signed up (and, one assumes, the brewery mentioned in the US was General/Lucky Lager of which Labatt owned about 50% at the time).

Doesn't appear that General ever brewed it, tho' (they did brew Labatt for a short time) maybe because Drewry's/Associated already had a beer with that name? When Skol was sold in the US the following decade, it was from Holland (Oranjeboom) - perhaps to ride #1 Heineken coattails?

Well, the technique does come in handy when you're working a messy job in a tight space and/or which requires close-up work. Otherwise, yeah...

 

Does anyone think that the taste of yuengling golden Pilsner has changed in the past year? It used to say all malt on the description and it’s not there anymore. It could be my imagination.

 

Well, I'm not sure if they were trying to be ironic or not, but some people did and, I imagine still do? Ditto for other cringe-inducing slang terms like "suds" and "barley pop" (and, I'm sure, many, many more).

What? You don't remember the 1990s contract-brew created by "Dr. Joe" Owades, creator of "light beer" and developer (or "tweaker" in some cases) of the recipes for Samuel Adams Boston Lager, New Amsterdam Amber Beer, Pete's Wicked Ale and many other early contract-brewed "craft" beers.

Supposedly it even won a GABF medal (someone else can do that research).

 

That's crushing in style! You mentioned the attention that this thread received. The old guys here remember the days when "crushable" was the standard. Even most malt liquors (exceptions Blitz's Olde Engish, Rainier Ale, West End's Maximus Super, a few imports) were in the range that today's beer drinker would call "crushable". In the mid 70s we drank Ballantine XXX Ale, which still is probably less than 5%.

 

I remember it and drank it but what I saw was cans.

 

Not sure how crushable the can below would have been but at least the beer looks appetizing (IIB formula meant it was maximum 3.6% abw and most likely 10-11% plato like other class IIB beers at the time circa 1967-1977, so probably close to what was being sold internationally as Skol I imagine).

 

And when it comes to crushing beers, do not forget the accessories: