Beer in the new era

Dying at saguaro-limestone-toothpaste imperial bourbon breakfast cereal thing... so true

My local brewery did a brown ale recently with no novelty ingredients, and named it Nobody Cares.

Not sure where you're located but English milds are having a bit of a renaissance on the west coast urban centers. My local even has at least one or two on cask.

― citation needed (Steve Shasta), Monday, November 13, 2023 12:00 PM

MacCloud brewery in Van Nuys (Los Angeles) closed their second location recently, and announced that they will likely be gone entirely soon. They specialized in British style cask ales. I think they over-extended themselves, first with a restaurant location that never happened, then the one that did. The pandemic didn't help.

An English Dark Mild on cask is an instant order for me, but so rare in my experience.

After being a hazebro for most of the last 8 years, I've been making a conscious effort to expand my palate again. I've been drinking a bunch of Rothaus Pils "Tannen Zapfle" and Weihenstephaner Festbier for the last couple of weeks and loving the change.

Oops, that's MacLeod brewery.

https://i.imgur.com/5xigM3n.jpg

Where have you been all my life

Dunno about that one

The other day I had a Grodziskie beer, and oof, not my thing. By design, really light, bubbly and low-alcohol, which are all fine, but also smokey, which made it taste like drinking a kielbasa. I assume all smokey beers are kind of controversial, but this one was especially not my jam.

I really like these (and Sketchbook's in particular), though the friend I tried it with didn't like it at all as well. I've had a few smoked lagers since, American and German Rauchbiers, and dug them as well. Kind of surprised they didn't have a moment in the 2010s when smokiness was featured in so many condiments, especially having that barrel-aged flavor without the syrup-ness of barrel-aged stouts.

To each his own but for me there’s no better clue to “pass” on a menu listing than “smoked”

I’d just as soon as have smoked Gouda or something at home instead of in a beer gag

Assuming that post wasn't from me, I had one of those smoky beers some months ago, and boy was it gross.

“Smoked lager” is a thing blue point brewing offers and vomits

To each his own but for me there’s no better clue to “pass” on a menu listing than “smoked”

Otm

I tried to make one recently and it was the worst thing I'd ever tasted. I thought I just botched it but I went and bought a bunch of smoked beers and nope, turns out that's just how they taste

iirc there was an interesting "why" behind that style, but ... so?

yeah hard pass for me as well

Wow, more for me, I guess!

Feel like it needs to be recorded somewhere that Sligo's own The White Hag brewery have achieved some rare brilliance in the imperial stout department. Yours, Rapidly Ensozzled

Gonna be in North Carolina for a couple of days, what are the typical menu beer option go-tos?