quote:
Good Belgians, hefeveisens, and imperials, ales, and porters with just the right balance of dryness, sweetness, and bitterness are extremely hard to find.

I'm partial to ambers and browns, so my drink selection is usually from the soda and iced tea portion of the menu. At least the Kentucky Bourbon Barrel Ale is popular right now. That's good stuff.

Sours aren't totally terrible yet, but I can already tell they're going to go the way of the IPAs.

This post was edited on 6/5/19 at 11:09 pm

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Posted by HempHead

Big Sky Country

Member since Mar 2011

55536 posts

Posted on 6/5/19 at 11:09 pm to imjustafatkid

quote:
Sours aren't totally terrible yet, but I can already tell they're going to go the way of the IPAs.

They are getting too fruit-flavor based.

Although Avondale had a Plum Tart Sour a month or so ago that was pretty damn good.

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Posted by kingbob

Sorrento, LA

Member since Nov 2010

67274 posts

Posted on 6/5/19 at 11:11 pm to imjustafatkid

I’m into hefeveisens right now. This Ayinger that I tried the other night is probably the best one I’ve ever had out of a bottle. The best one period was one I tried at the Abita Brewery, believe it or not. It was part of a small test batch that I don’t think they ever made again for whatever reason. While I was there, I also tasted a few other test batches that ended up eventually getting distributed like their Subtle Tea and the pina colada coconut ipa.

The best beer I’ve ever tasted was a Madagascar Vanilla Cream Ale from South Platte Park River Brewery in Denver

The best widely available beer would be Chimay Blue.

This post was edited on 6/5/19 at 11:13 pm

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