re: Beer: What trends/ingredients/marketing tools, etc... turn you off?

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Nitro. I've never had a beer poured on nitro that was better than had it been on CO2. Sure, it looks cool in the glass when you pour it, then that's it.

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Indeed - especially IPAs. All the hops aroma gets stripped out and you're just left with a bitter beer with a nice mouthfeel. I'm glad this trend seems to be dying out.

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Nitro. I've never had a beer poured on nitro that was better than had it been on CO2. Sure, it looks cool in the glass when you pour it, then that's it.

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Left Hand Milk Stout is the only one that comes to mind.

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I’m not going to avoid something I like just so I can stick it to the man.

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That's not the logic, at least not directly. It's not trying to show "the man" who's boss, it's supporting those individuals who are being actively suppressed by "the man." It's about supporting local industry. Not terribly different from electing to dine local instead of at a chain. When you eat at a local place you're not thinking to yourself, "Yeah! Take that, Red Lobster! Hope it hurts your bottom line!"

But, as always, your mileage may vary.

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But I’m not going to go somewhere inferior just to support local. There are plenty of really bad local places

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ohhhhh yeah

I don't think anyone is advocating for that. When I lived in LA, there were local places I regularly shite on because they were (in my opinion) garbage. You wouldn't catch me there. I just went to the places that were good. Same thing now that I live elsewhere. I go to a place, if it sucks, well, I had the experience. I don't have to go back. There are plenty of other local places that I really enjoy. I think the point is, if you're willing to look, you can uncover a gem of a local establishment MOST places. Certainly not everywhere.

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I was very disappointed when Terrapin sold a big part of their ownership to Bud.

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They sold to MillerCoors, not AB-Inbev.

Not that it really matters.

Ah. Gotcha.

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Gose, I just can't for the life of me get a taste for this. Anything so sour it is like eating a sourpatch or warhead, no need to make that crap.

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FWIW, gose's do not have a specific acidity, meaning they aren't all destined to strip the enamel from your teeth. The style gose is characterized by a 50% grain bill (not necessarily) some tartness, and the addition of salt and usually coriander. Over souring a beer is poor brewing practice and is a symptom of a style catching on quickly. Too many brewers try to replicate it without the know how of what the microbes do to the beer, and just know that "if i pitch x bacteria to the wort for x amount of time at x temp = sour". They don't monitor acidity levels closely.

Now that being said, not everyone has a palate for sours. Things i drink now, i'd not go near 2 years ago. But there are still plenty that i have a tough time finishing. I find Cascade sours to be very very tart, for example.

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I tried to like them and it seemed that every offering i had was closer to a true sour than a Gose.

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Not sure what you mean by that, unless you mean it was more tart. Again, sour is very very broad category for beer. Each one has varying amounts of acidity and character. Prairie, for example, makes some great sours that aren't too acidic and have a nice pleasant tartness to compliment the Brett funk (Brettanomyces is a wild yeast that gives off the funk esters in sours).

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I would probably like to try a true German Gose but from what i understand they rarely ship to the US.

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Ritterguts Gose is a traditional german gose that is available locally. You can get it at Calandro's. Personally, i don't care for it. By the time they hit our shelves they are pretty old and may or may not taste off from what their intention.

Some gose's i like are:

Terrapin Watermelon Gose
Westbrook - make a few really good gose's, but does not distribute to Louisiana
Sierra Nevada Otra Vez - Was my favorite when it first came out. Not too into anymore.
Grimm - Makes plenty of goses and is by far my favorite. They distribute to Lousiana but they don't send much, and it doesn't last long.

Don't want to sound like "that guy", but i brew my own gose's and i prefer my own to anything i've had commericially. I've made a Cucumber, Spruce, and Blackberry/blueberry gose. Currently have my spruce gose (clone of grimm's super spruce) on tap and i restrained the acidity on it. It's a really refreshing beer, and very poundable when it is hot outside. Which, currently, it is not.

Otra Vez is the only Gose I've been able to stomach. The Weestbrook one is way too salty for my taste, though their Key Lime variety is a bit more palatable. Still, one is more than enough for me.


Fouder's has a watermelon one that tastes like Kool-Aid it's so sweet.

I unfortunately like all kinds of beer. I try to drink as much variety as possibly to figure out what I prefer.

>I like sours but always get a stomach pain the next morning.
>Gose is good, but beer prices are super high around here and I usually can’t justify the price for low abv. Grimm Super You is killer though.
> I like stouts, but barrel aged usually disappoints. BA Ten Fidy was perfect, but I find most are too thin, too boozy, or too sweet.
> Pepper is something I don’t understand.
> I like Miller Lite and Dos Equis lager, especially a bunch over the course of a hot day with nothing else to do.