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GURU
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If i'm not sipping on one of my homebrews, I love a good Oatmeal Stout:::
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NURB
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Boosted561 wrote: Beer tasting is one of the perks @ my job. It's also much more difficult than it looks. I'll be going through their beer tasting training soon which takes 6 months to complete.
Never been more jealous of anyone in my life...
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pistonsinc9
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I'm in Colorado, so we have a great selection!!!!!!
Odell (90 Shilling, Easy Street)
New Belgium (1554, Fat Tire, Blue Paddle, Sunshine Weat, Skinny Dip)
My favorite non Colorado bear is Alaskan white! pretty much all of their beers are great!
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PackageID
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pistonsinc9 wrote:I'm in Colorado, so we have a great selection!!!!!!
One of my all time favorites!! I think this is brewed in CO. If not I apologize, but you can't get it here on the east coast.
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crewkid
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^^ yup Fort Collins, Colorodo

says so on the bottle in the image you posted :P
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PackageID
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crewkid wrote:^^ yup Fort Collins, Colorodo

says so on the bottle in the image you posted :P
Duh! Sorry, it has been one of those days.
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Ross McCoy
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I thought I would share a recipe my girlfriend makes...

We had the beer mac & cheese at the Stone Brewing Company in Escondido, CA and we were hooked. If you are ever in southern California it's worth a trip to visit the brewery and eat at their restaurant.

She bases her recipe off of this one:
http://wannaveg.com/2007/03/08/recipe-b ... ac-cheese/

Baked Beer Mac & Cheese

Ingredients:

3T Butter
3T Flour
1 1/2 C Milk
1 Bottle Beer (a really hoppy IPA works best)
5 C mixed cheese (cheddar, mozzarella, parmesan)
1lb Macaroni Pasta (dry)
1lb artisan sausage or 1 small bag of frozen broccoli or both

Directions:

Melt Butter in saucepan and whisk in flour stirring for 2 minutes over medium heat

Add Milk to mixture and cook until bubbling

Add Beer into mixture and cook until bubbling- cover partially and cook 10 minutes stirring periodically

Add in Cheese and stir until melted

Add in Pasta, Salt, Pepper, any other spices

Add in Sausage or Broccoli or a combination of the two

Bake in a buttered 13"x9" baking dish at 375 for 35 minutes- let cool 10-15 minutes before eating
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Kershaw
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FINALLY! Some one who has had beer macaroni and cheese before.

This was something I did a while back experimenting a couple summers ago and I feel in love; unfortunately every time I mention it people cringe so I haven't made any in about a year...

Maybe I will this weekend :)
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Greenman
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Great topic, I think you guys already nailed most of my favorites...
PackageID wrote: Guinness
Bass
When I am in a real redneck mood PBR
Murphy's and Beamish are also great stouts
bennybtl wrote: Bell's Two-Hearted Ale!
Although Oberon is definitely my favorite Bell's, had lots of good times in their beer garden in Kalamazoo
PinterT wrote:Nice calls on the brews. I'm a big fan of Spotted Cow from New Glarus.
singletrack wrote: Magic Hat #9
Hoegaarden
Delirium Tremens
Just tried the Magic Hat #9 at the Happy Gnome in St.Paul, wow good.
Design coterie wrote: Leffe
Awesome on tap when you can find it.
JStone wrote: Rogue - Dead Guy Ale
Nice, I bring a 6er of this to pre-party with before the Minneapolis Zombie Pub Crawl
Ross McCoy wrote: New Belgium - 1554 (Black Ale)
New Belgium - Abbey Grand Cru (Abbey Ale)
I like the Abbey a lot. I heard that the Ranger is pretty good, the Trippel isn't bad, but man they knock you down.
Lmo wrote:Späten Optimator thank you very much. PROST!!!
One of my absolute favorites, one of the beers that got me into trying new beers.
Cyberdemon wrote: Of course good old fashioned Yuengling is my usual weapon of choice. Cheap, tasty and readily available. :D
Ah! If anyone knows where to score this in the Twin Cities I am totally down, haven't had it in years.

Some of my favorites/standbys:

Spaten Premium
Boddington's
Paulaner Salvator
Ayinger Celebrator
celebrator.jpg
I didn't see anyone mention Unibroue, so saddened. My 3 favorites from them:
http://www.unibroue.com/en/beers/trois_pistoles/
http://www.unibroue.com/en/beers/maudite/
http://www.unibroue.com/en/beers/la_fin_du_monde/

Been looking for a Kolsch, found this last weekend, excellent, but not sure how authentic, I don't have much to compare it with.
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Some'merican beers on a budget that aren't half bad:
Genessee Cream Ale

and yes, i'll go there
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pistonsinc9
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pistonsinc9 wrote:One of my all time favorites!! I think this is brewed in CO. If not I apologize, but you can't get it here on the east coast.
I was in Chicago for neocon and was surprised to see that almost every bar I was in had fat tire on tap. A lot more expensive there though! One place only had it in bottles and was trying to sell it for $7 a bottle!!!!!!
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They sell it in Chicago in 18 or 20 oz bottles.
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crewkid
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Does anyone else brew there own?
If anyone does ill start a separate thread and we can share recipes.
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crewkid wrote:Does anyone else brew there own?
If anyone does ill start a separate thread and we can share recipes.
I am starting to get into it with a friend of mine. He is the experienced one and I am just learning. He makes some damn fine beer though.
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"Never let the same dog bite you twice" -Chuck Berry-
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Greenman
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crewkid wrote:Does anyone else brew there own?
If anyone does ill start a separate thread and we can share recipes.
I've brewed 25-30 gallons of mead over the past couple years, way easier than beer...but, also not beer.
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hitch
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jGray wrote:I'm not trying to say that you guys don't know whats going on.... because really it's not your fault. The northwest is very far away from where most of you are. That being said, you guys don't know whats going on. (If that wasn't beer-snobby enough for you, talk to someone from Portland)
Guilty as charged.

This is actually not an uncommon shirt to see on the street here in Portland:

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To jGray's point, though, PacNW beer is both blessed and cursed with a situation similar to Germany's: breweries here are numerous and excellent (Portland's got more than any other city on earth now), but mostly quite small and with limited distribution. The only Oregon breweries with any kind of national presence are probably Rogue, Deschutes and Widmer, and none of those would make my top ten list. These might, though:

Hopworks Seven Grain Survival Stout: probably the most perfect coffee stout I've tried. Even people who consider coffee a gimmick end up liking this one -- smooth, rich, and the coffee flavors go nicely with the malt without overpowering. Plus, these are they guys who commissioned the Hopworksfiets Keg Bike, and their graphic design is pretty sweet.
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Capture By Porches: Husband and wife organic brewery about an hour outside of Portland, this is one of those labels that can do no wrong. Perfectly balanced IPA and a Hefeweizen that tastes like what Widmer is supposed to taste like.
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Hair of the Dog: Maybe the best brewery in Oregon, with lots of "cellaring" beers that improve with age. The Fred is an old world style strong ale with these amazing raisin and toffee notes. Not an everyday beer, but fantastic with dessert (seriously).
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Upright Brewing: Little place in North Portland that does Belgian-style wheat beers, using honest-to-god open fermenters. Their "Four" is a totally perfect summer beer.
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Double Mountain: Another "do no wrong" brewery based in Hood River, founded (I think) by a couple of former brewers from Full Sail just down the road. Best Kolsch I've had from a US brewer, and a nifty IRA: Red Ale that's hopped like an IPA. Sadly, they don't bottle, but lots of local places have them on tap.
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And just to show that we do drink outside of state borders: North Coast Brewing's Old Rasputin Imperial Stout. A friend of mine once described by saying "It tastes like smoke and 1962 and tuxedos and bitterness." Also chocolate and coffee.
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And this, just discovered at a local beer fest this weekend: La Folie, a totally respectable Colorado take on a Flemish Sour. Puckery, summery, complicated and super-drinkable. Kind of renewed my faith in New Belgium, which lost me after too many Fat Tires (which is a fine amber, I just don't like ambers).
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Tap me if you're in town -- we'll get a beer.
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