What's your favorite Beer?

[Seul]

Not bad!..

[Megatron1505]

I did a tour of Mansfield craft beer scene last night….all three bars. No idea about the names of much of what I drank but I had 7 pints of various ales, stouts, ruby's and IPA of which none was less than 5.9% and finished it off with a super hot curry.....I did not feel amazing this morning 

[Seul]

Guess what… I didn't like the taste of bacon... So I went with a bourbon barrel aged Tsjeeses instead...

[Seul]

Always differs slightly, but always good.

[Broark]

Finally went and picked up some more beer, I think I did alright.
I'm a big fan of the Grapefruit Sculpin, usually hard to track down here.
I haven't had the Hardcore IPA, but I did have the I Hardcore You (Brewdog / Mikkeller) and loved it.
Don't know much about the Sorachi Ace, but I've been eyeing it for awhile now.
Picked up the shops last Prairie Bomb! as well!

[Jordonf9]

Am I the only one who hates IPAs? I can't find ONE I like…at all...haha. Maybe the just suck to my taste buds no matter how "good" they are.

[jdl1279]

I thought for the longest that I didn't like any either. I don't like citrus hops, but am finding non citrus varieties, particularly with heavy dank nw hops pretty enjoyable. In particular Dark Horse Double Crooked Tree Double IPA is exquisite. If you haven't already, try to get clued into what hops are used and go in a different direction

[mclaincausey]

There's nothing wrong with not liking a style of beer or not enjoying bitter beers. I'm the same way with Scotch ales, can't stand sweet malty beers of any sort, and have no interest in finding the exception.

[jdl1279]

Hmmm, so what do you typically lean toward mcl?

[Giles]

I'm happily hop-bombing in Portland….

[mclaincausey]

I like hop and sour bombs best. Certain Belgian varieties and the occasional saison, helles, lambic, etc… If it's not cloyingly sweet I'll give it a go. That even includes fruit lambics if they're dry enough.

[Seul]

Real Belgian fruit lambics aren't sweetened or filtered hence they're sour (as hell).

Meanwhile, in Belgium…

[mclaincausey]

Especially them krieks

[Seul]

We use everything… Apricots, cherries, raspberries, elderberries, prunes, dandelions... You name it, we make beer with it...

[Seul]

Btw: the Chimay Rouge is STELLAR. Cheap, 7%, and so easy to get here… Bingo!..

[jdl1279]

Sours are one area we seem to be lacking around here and not really sure why. As a result I've had little experience with the style and frankly it saddens me a touch.

[mclaincausey]

It'll come, the propagation of different beer trends in the States seems to originate out West and propagate eastward from there. It happened with hoppy ales and will probably happen with sours. Certainly brett-y beers have made it as far as IL.

[Seul]

Gimme a minute, but I don't think there's a brewery making a decent IPA here…

[mclaincausey]

I've only had one good IPA with a fizzy Belgian carbonation profile and it was from a brewery in Minneapolis. Belgian attempts at American style IPA seem to add a bunch of hops, but not the right kind or freshness.

[Chris]

Going the sampler route for lunch.

That's the Gose, Manhattan NW and Gingersnap; and the remains of the full size glass is the Baked Blackberry.