BF2S Forums I need GOOD beer reccomendations....the last thread failed miserably..

Do a Google search for the word 'Lager.'

Now look at the top (actual beer) entry.

But you live in Oregon.  Sucks for you.

Newcastle Brown Ale, an excellent choice sir.

hayesjam wrote:

fat razza-fosterthelegend wrote:

well i would say fosters.....obviously....... but really shepherd neame's masterbrew...real ale

Ive heard fosters is not bad over in england, but its the complete opposite over here (australia), ironic because it comes from australia. At my local bottle-o anything from europe is great, anything from america is crap and if you are looking for basic aussie stubbies you cant go past carlton draught (dont go near XXXX or tooheys new). just my opinion

The thing with Fosters, Stella, Newcastle Brown, Guinness, and all the big names in the beer industry is that there's not just one brewery, one taste for them.

Stella Artois, for example, is brewed in Belgium (its home) but the stuff sold in the UK is brewed in Wales.  The water in each location has a different taste to it, due to the impurities in the water, and so the Stella in Belgium and the Stella in the UK will have slightly different tastes.  Also, it's possible that the two will have different alcoholic strengths, catering for the different markets.

I used to know a guy that lived in Hawaii and bought six-packs of Newcastle Brown.  When he checked the can, it said it was brewed under license in Canada, not in the UK.  The same will go for all the big names - a different brewery will not produce exactly the same taste.  Guinness in the UK is certainly different to genuine Irish Guinness and, having been to the brewery in Dublin, it's a hell of a lot nicer over there.

Having said that, these are the beers I like most:

Shepherd Neame Bishop's Finger (brewed in Faversham, UK)
Newcastle Brown Ale (Newcastle Upon Tyne, UK)
Jennings Sneck Lifter (Carlisle?, UK)
Hoegaarden (Netherlands ?)
Leffe (Belgium ?)
Chimay blue (Belgium) - the bottle label is blue, there's also white (blonde) and brown variations, each with different strengths
Kronenbourg 1664 (France) - for a session lager
Budweiser Budvar (Czech Republic ?)

Killians Irish Red!

33 degrees? or is beer like oil does it freeze at a diff temp lol.

I'm not sure about the exact temperature to set them at man, Its sort of a zen thing with my fridge when i buy Steinies. But they need to be very chilled or they dont quite taste right.

By the way in NZ we work in degrees C so 33 is just below body temp!

Ales - Strong, nice, how did I get home stuff = Whitby Wobbler, Old speckled hen, Old Peculiar

largers - nice light slightly cloudy and strong = Hoegarden, Leffe blonde or aidleweise (not sure on the spelling)

Spirit - Has to be Absinthe - 70% proof - make sure you have at least one person with you who is not getting really pissed (oh yeah and watch out for the green fairy)

JE3146 wrote:

ShotYourSix wrote:

My 2 current favorites are:

Sierra Nevada Pale Ale

Newcastle Brown Ale

Still can't beat my own homebrewed Spanish Red Ale or my Toadspit Stout though.  I've got a 14 gallon carboy that I try to keep in the rotation.  Anybody else here homebrew?

I would if I had the room. My apartment kind of lacks for space. Fortunately I have the room for a nice mid sized fridge that stocks all my good brews. Soon as I buy a house I'll end up having a cooler with a keg or two on tap and most likely homebrew.

Do tell about that Toadspit Stout though lol...

Toad Spit Stout

Ingredients (5 gallons)

6.6 lbs. John Bull Unhopped Dark Malt Extract
1 lbs. Laaglander Dark Dried Extract
0.75 lb. Crystal Malt
0.33 lb. Black Patent Malt
0.33 lb. Roasted Barley
2 oz. No. Brewer Hops Pellets (6.8A) boiling
0.5 oz. Fuggles Hops Pellets (4.1A) finishing
8 tsp Gypsum
1 tsp Irish Moss
1 pkg. Wyeast #1084 Irish Ale liquid yeast
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 13.6 (2.75 per gallon)

O.G.: 1.054
F.G.: 1.015

Grain mix to 2 gallons of filtered tap water until 5 minutes after boiling.
Add extracts, gypsum, boiling hops at boil for 45 minutes.
Add Irish Moss at 30 minutes.
Add finishing hops at 43 minutes.
At 45 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 72 degrees.


It's very important to age this beer properly, I keg a lot of my beers but this one needs to sit in the closet in bottles for 6-8 weeks to fully mature.  This brew is very similar to Guiness (much better in my opinion though).

Last edited by ShotYourSix (2006-08-31 06:45:12)