Beer Lovers of LJ
Feb. 4th, 2009
11:44 am - East African Beer -- 100% Exotic
As a camel-like beer consumer and aficionado who spends his time glued in a bar stool enjoying this magnificent beverage, I've been researching and studying the best beers the world has to offer. There are a lot of great stuff offered around the world particularly in our country, the European continent and a few from the Southern area. So far the most fascinating blend I came across with originated in the African territory. Have you heard about the East African beer? This beer came all the way from Tanzania, in Eastern Africa, a blend which they refer to as "Mbege". The Mbege formula was developed by Craig Burge at Sprecher Brewing in Glendale, Wisconsin and eventually was renowned as the authentic East African beverage. Because it is brewed to reflect the recipe of African beer, it is gluten free by its very nature. Pretty cool huh?
This beer also suggests good health because of its natural and nutritious basic ingredient... Bananas! It is a fermented banana beer in short. The unfiltered nature of Mbege also ensures that the nutritive attributes of protein and B vitamins are well-preserved. And guess what? Bananas are rich in potassium which helps us prevent muscle cramps. Sweet!
Jan. 29th, 2008
11:27 am - Mmm Beer
Hello Beer lovers! I discovered beer in college and I haven't looked back since. I live in Oregon which I believe has the highest number of breweries per capita or something like that... I discovered Rogue beer while I was at school and it's amazing. I love to try new beers, hoppy to sweet. My old roommates also brew their own all the time so I get to learn all about it a lot. I just want to learn more. Maybe venture into making my own someday...
Apr. 3rd, 2006
Out of curiousity what do you think of Budweiser? Bud Light? I'm devoted to Labatt and all i read online is negative things on budweiser...if it's so bad how is it that its america's number one beer? o_O? anyways, happy drinking!
btw i had soju for the first time a few days back [Korean Liquors]. I know it's not beer but heck tastes like juice that its so easier to go overboard. i recommend you guys to go try em lol
re: the troll comment.
i'm asking because i have to do an assignment regarding budweiser and my friend said that asking people in communities would probably give better responses. she said LJ communities are usually very helpful on stuff so i searched budwesier under interest. i don't have an so i made one in order to post.
the listed sites came up and i cross posted.
i apologize in advance if this isn't allowed. let me know and i'll take it off sorry -__-
Jul. 21st, 2005
Aug. 20th, 2004
STOP DRINKING BUDWEISER!
Anheuser-Busch now considers me a “Beermaster.” Whoop-dee-^%$-DOO! I attended their hokey “school” (essentially an extended commercial for Budweiser). What do they teach you? They teach why their beer is better than their competitors through vague descriptions, misinformation, jingoistic patriotism and Budweiser-pride that cause you to check your shoe sole to see what you stepped in.
They had trouble with a few questions… like how come the Bud label claims (paraphrasing) it uses the most expensive ingredients and that A-B knows of no other brand that costs as much to brew. So… if that is true, why is Michelob more expensive and considered their “Super-Premium” beer?
<a href=" http://www.livejournal.com/users/drums_and_wires/1939.html#cutid1”> six beers and Q&A </a>
May. 12th, 2004
drawback is that a season ticket costs more than
a lot of beer.
May. 3rd, 2004
raise your hand if you love Carling Extra Cold!!!
Mar. 15th, 2004
02:39 pm - Posted this in my journal today...
...and i thought it wildly appropriate.
It's from my vacation with family and friends @ South Mission Beach, San Diego, Ca.
ScottishShaman on vacation.
As the rest of you I am a lover of fine beer...and I'm glad to have found you.
I live in AZ and we are lucky as a state as the greatest of all micros seem to make it to our state. I think it's just a phenominon of the west as Colorodo, Utah, Washington and AZ are considered Meccas for the beer community. I count myself very lucky indeed. Neering 29 years of age I have spent the majority of my adult life sampling and also treveling to all the breweries within a 1000 mile radius. As a special bonus I have an awsome brewery in my own backyard. The Numbus Brewing Company makes many a fine brew and even makes what I have listed as my No.2 best stout (their oatmeal stout). They can be found here: http://www.nimbusbeer.com/
As co-founder and current president of the "Holy Goat Beer Club" (named for the goat medallion found on each and every bottle of Celebrator" I have had the pleasure of downing somewhere in the vicinity of 430-450 differant beers (not including any macro brews). We are dedicated to eventually sampeling all the beers made world wide and I hope to visit each and every one of my favorite breweries.
Now I prefer stouts and porters to most other styles but I really do like them all. Here is a short(or maybe not) list of some of my favorites. A * by those I've drinken (drunk??) at the most holy source.
Nimbus Oatmeal Stout *
Nimbus Nut Brown Ale *
Left Hand Milk Stout
Mogollon Apache Trout Stout
Celebrator Dopple Bock
Bert Grants Perfect Porter
Stone Ruination IPA *
Stone Smoked Porter *
Stone Old Guardian Barley Wine *
Stone Imperial Stout *
Sierra Nevada Porter
Sierra Nevada Bigfoot Ale (Barley Wine)
Anchor Old Foghorn (Barley Wine)
Like I said maybe not so short but I had to stop sometime...I really could keep going on and on and.......
I'm glad to be here.
Slainte mhoiz (cheers in Scottish Gaelic)
Mar. 2nd, 2004
12:42 pm - Me, Ireland, and The Guinness
Good day Lads...
I just got back from Ireland yesterday, and having had what I consider a religious experience when it comes to drinking... I thought I would join up this here community, tell you a little about myself, and discuss the finer point of Guinness consumption now that I have experienced it while it had home field advantage...
I just turned 21 a few month back, but I'm 50% Irish, so despite drinking MORE than usual lately, it has hardly been a NEW experience. My surname includes the names of two Irish counties, and I also sport a red beard, which acts as a pretty substantial "give away" as it were. I've been mistaken for as old as 32 when I was 17, so I've had no real problems when it came to the acquisition and consumption of beer and other alcoholic beverages. I also bartended from 18-20… so I know my way around a bar. Having been around alcohol for so long, I have very little patience for sub-par beverages. Though I have been called a drinking snob, I prefer to think of my selections as placing an emphasis on quality over quantity. Since this is a beer community I will give you my list of preferred beers in no real order...
Yuengling (Lager, B&T, Porter), Long Trail Ale, Guinness, and Bass…among others
I'm never above trying the selection from a decent micro-brew, but I'll always avoid anything from the Anheuser-Busch company (somewhat because if gives me a stomach ache, and because I’m willing to invest a little more $$$ for what I consider a higher caliber beer). Occasionally, when I'm trying to drop some poundage, I'll switch to a Michelob Ultra in an attempt to control my carbs… a regrettable, yet occasionally necessary evil. Though I do prefer it to the other lot of "light" beers, which are all basically crap.
Ireland and its Guinness...
I heard a few Guinness sales persons on the radio a few weeks back. They were attempting to dispel the myth that Guinness tastes different in Ireland, claiming that the Guinness here in America is every bit as good as it is in Ireland... Malarkey!
The Guinness in Ireland is completely different from anything I have found here in the states. Their are varying grades of how authentic certain establishment's Guinness is, but NONE compare to the Stout served up in Ireland. Allow me to describe a few of the differences.
Smoothness - Most Guinness in the states has a funny bite to it. About 2 seconds after a sip there is a bitterness that I find semi-irritating. The intensity of this bitterness varies from establishment to establishment, and may related to the temperature issue explained below.
Temperature - Most pubs in America have little facility to keep their Guinness at the ideal temperature, which may contribute to its bitterness and bite. Regardless, to be properly enjoyed Guinness should be served between 48 and 52 degrees. Other beers are typically served between 39 and 45.
Thickness - Guinness in Ireland is typically thicker than in the states. Even when held up to bright light, it is impossible to see any glimmer of light through the stout. You'll notice that toasting produces more of a thud than a *clink*. It sounds like you're banging together milkshakes.
The Informed Pour - Now, I'm not about to go criticize every Bartender who slipped up while pouring a Guinness, but it is an essential part of the whole Guinness experience. The 2-Step pour along with the proper tap and gas settings is essential to the perfect Guinness pour. Most American bartenders consider such things for show, but never really stop to appreciate the significance of the pour. Ideally a Guinness should take no less than 2min to pour. 2oz must be left for the head, and if done properly the frosty white head will last of the duration of the pint. When ordering a Guinness in Ireland, one expects to wait between 2-5 minutes. It is essential to ensure a proper initial pour, settlement time, and top off.
The Head - the head of the mighty Guinness is legendary. Though part of its formation relates to the pouring technique, even when poured properly, I have yet to see a Guinness in America froth up the way it does in Ireland. The formation of this head could relate to any/all of the factors mentioned above.
... though they say all Guinness comes from Ireland, I'm inclined to doubt it. The difference may all lie in the factors outlined above, but I believe that even when poured & chilled to textbook perfection, there is still a difference. Any experienced Guinness drinker will detect every drop of difference, once he or she has compared the two.
I will continue to drink Guinness both in the states and abroad. I have managed to locate the best pour in my area, and frequent the establishment as often as needed. Regardless, I still hold the Guinness in Ireland sacred, and know marketing departments who insist otherwise to be absolutely American and completely FULL OF !@#$%.
Ireland was an incredible experience for me, and I look to go back next year. Hopefully this post has allowed me to share with you an informed observation of the Guinness gap.
"Guinness for Strength" ... enjoy your pints lads
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