Soon It Is Autumn, And Autumn Is The Epoch Of Beer

Yuengling First: your homework is to click this link and look at Geekologie’s tremendously awesome Beer Chart.

Done?

Excellent.

Now let us speak of beer.

I’m not the kind of guy who keeps a lot of beer in his fridge. Got a stocked liquor cabinet. Got a metric shitload of wine. I have all my crack pipes and a whole cabinet of artisinal crack in multi-colored phials, but beer? I just don’t keep a lot of beer on hand. Part of it is because the way Pennsylvania sells beer: go to a beer distributor and you have to buy like, a wheelbarrow full of the stuff. You can’t go to a grocery store and buy it, because Penny-penny-vania has not-so-much Draconian liquor laws as Byzantine, even Lovecraftian ones — ones whose tangled bureaucracy is so incomprehensible it destroys the mind during any attempt to conceive of it.

See? Right now, trying to imagine it, I pissed my pants and carved an ancient sigil onto the back of my hand. These are troubled times. Ia ia, liquor board, fthagn.

The other part of it is, I like beer with meals — for me, beer is even better at pairing with food than wine. Beer is multifarious: a many-headed hoppy hydra, as that beer chart at the fore of the post reveals. You can get so much complexity out of beer (as its flavor changes slightly with bites of different food).

During each season, I have different preferences — in terms of beer, my palate shifts according to the time-of-year. Summer demands a more refreshing beer. Winter begs for something syrupy, some potent stout or porter that tastes like road tar and demon’s blood. Spring likes a complex, spicy beer, something potentially herbal, almost medicinal.

But damn.

Autumn’s coming, and with that season comes a hunger for all beer, all the time. Any beer goes well during the season. Autumn gets all the weather — the heat of summer moves into the warm and cool of spring, finally transitioning into the cold snap of winter, and during this time, I love me some goddamn beer.

(Oh, and newsflash: during this season, you do not need to drink pumpkin beer.)

So. You tell me.

What are you drinking?

Right now, I’m a sucker for an IPA, and I’m always in the mood for an oatmeal stout or chocolate porter. We have a local brewery — Weyerbacher — that does an incredible product. (Plus, they give beer awesome names: Blasphemy, Heresy, Slam Dunkel, Insanity, Decadence, Verboten. Actually, the Naming of Beer is a fantastic tradition — beer has names as bizarre and irreverent as those of racehorses or show dogs.) Pennsylvania actually has an alarming number of breweries within its borders, like Yuengling, Troegs, Triumph, Victory. Odd, then, that the liquor laws are so strange given the state’s beer-maker history.

What varieties do you drink? What brands? Ale versus lager? What beer goes well with what food? (Burgers? Foie gras? Seafood? Mexican? Thai?)

Give me some recommendations. Engage in beer-soaked pissing matches. Fight it out. Break bottles over one another’s head.

Also? Anybody who tells me to “try Coors Light” also has to eat a handful of driveway gravel.

46 comments

  • Victory’s Golden Monkey is one of my favorites. Actually, I don’t think anything Victory does is bad.

    It’s delicious, and it’s heavy but not too heavy.

    If you haven’t tried Brooklyn’s Monster Ale, do so this winter.

    The Anchor seasonals are yum.

    Anything by Unibroue.

    And Leinenkugel out of Wisconsin is distributed here now, and I’m enjoying the hell out of it.

  • For me this is the most wonderful time of the year! Sam Adams Octoberfest is out and I couldn’t be happier. It’s seasonal, so on those other days when it isn’t available I like to keep things mixed up.

    * Kiliian’s Irish Red
    * Bass Ale
    * Yuengling Lager
    * Blue Moon

    Oh…the folks that make Blue Moon make a seasonal called Honey Moon. It’s awesome.

  • Yes. Anything by Unibroue. The Ephemere is a great beer for early autumn. A nice, sweet but tart apple flavor that’s out of this world.

    At them moment we’re still getting through our latest batch of homebrew – a nice, simple red ale that was light and refreshing. Weather’s still pretty hot here, so I’ll be rocking the hefeweizen for a few more weeks. Ayinger and Franziskaner are about the best I’ve ever had.

    I’m looking forward to winter when it becomes more appropriate to drink lambic and trapist ales. Carolina Brewery likes to roll out their Funky Monk Ale around my birthday. It doesn’t hurt that it comes to the table in a giant brandy snifter.

    Grocery store brands range from Blue Moon, to Yuengling, to Red Stripe, etc. Sometimes we’ll cheap out and go for Miller High Life. I’m all right with just about any beer that isn’t too bitter (no IPAs for me) and not the fizzy piss put out by Coors and Budweiser. Also not a fan of Heineken.

  • We’re fortunate in Maine to be flush with spectacular beer, and this time of year, it seems, they all come out and play. My two favorite beers for the season (nay, my two favorite beers full stop) are as follows:

    Gritty’s Halloween Ale. Gritty’s Halloween is like a religion in these parts; every August, the autumnally inclined among us begin our ritual chants and human sacrifices, praying to the beer gods that perhaps this year, we can speed its release by even one week. When it is released, we buy as much as our cars and bellies can hold, and savor every drop. No pumpkin-beer here, this baby is a pitch-perfect ESB, rich and malty and delicious. It is, quite simply, the best beer going.

    Geary’s Hampshire Special Ale. Now available year-round (guess those ritual sacrifices were perhaps better received), this one’s full of ass-kicking malt and assertive hop, a beer’s beer, the kind lady-beers want to be with, and man-beers want to be. I have (not sober) had occasion to shake David Geary’s hand for this beauty — one of only two beers from the US beer-maven Michael Jackson deigned to review in his world beer guide (Julie will be happy to know the other was a Victory beer). Recently, in a double-down of beer awesomeness, I had occasion to try the cask-conditioned version of this bad boy — AGED IN USED BOURBON CASKS. Yeah. It’s like bacon from pigs that have only ever eaten bacon. So wrong. So right.

  • Man Chuck, that is one of the few things I despise about PA. I just don’t want to buy a case of the stuff. By the I get to the end, I’m just tired of drinking whatever I have.

    My wife had me pick up Newcastle Brown Ale for a stew a week or two, and still enjoying that. For now. We have a Hofbräuhaus near here and tried that for the first time a month ago. Awesome.

    I usually get my fix at work ons Free Beer Fridays. Yes, be jealous. There has to be some recompense for enduring those cubicle walls. At 3PM they unlock three huge fridges and you can have whatever you want. I make sure to get something new every time. Yes, they have the usual crap (coors, bud) but they get a nice mix of other stuff. This last week was Magic Hat #9, week before was some Belgium beer whose name evades me.

    • Damn, people. I say “beer,” and it’s like that scene in Jurassic Park when the ripples form in the glass of water. BEERASAURUS REX IS COMING.

      Cool.

      Some quickies:

      @Joshua: I may have missed that you’re in PA. Where you at?

      @Sanguinist: Same question to you, senator. Er, I mean, commenter. Where are you at in PA? Roughly. I don’t need an address or anything. Totally not a stalker. That’s totally not me in your shrubs.

      @Guy: I don’t hate on the pumpkin, it’s just this thing where “pumpkin” becomes the singular taste of autumn. Autumn is a harvest time and has so many flavors, but pumpkin is the mad autocrat stealing all the limelight. And pumpkin beers are synonymous with fall when really, I think other flavors better represent the crispness, the smell of leaves burning, the sausage and stew and chili.

      – c.

  • September 19, 2010 at 9:37 AM // Reply

    IPAs are my style of choice, and Victory, River Horse and Lagunitas all make good ones. Magic Hat 9 is a year-round fave, too.

    Don’t knock the pumpkin, though, Wendig! I wish it was available year-round. Saranac and Smuttynose make the best ales, while Fisherman’s Pumpkin Stout is excellent.

    Beyond the great gourd, Flying Fish’s Exit 1 Oyster Stout gives Guiness a run for the money.

  • Loved your comment on the PLCB, seeing as how my family is trying to get a winery going. The mixture of control and laissez-faire attitude is enough to make check your limb count before and after dealing with them.

    I find that autumn is the best time to brew and enjoy beer, since both temperature control of the brewing and of the product are easier. I tend to enjoy a good Strong Scotch Ale (McEwens when I get to State College), Sweet Stouts (Youngs), Dry Stouts (Murphey’s), and Lion Stout is good for an end of a long day. In fact, last night as a celebration of just missing maiming myself with an old chainsaw, I made fresh dark bread, which I ate with smoked oysters and a Lion. Very good end to the day.

    Otherwise, I tend to fall for whatever Dubbel I can get my hands on. Lastly, I also agree that you need to get a hold of a Monster Ale, I am still trying to clone that one to my satisfaction.

  • Chuck, you’re a man after my own heart. IPA’s are near the top of my list for favorite style. Dogfish Head makes my favorite, 120 Minute IPA, but their 60 and 90 Minute IPA’s are also very good and more accessible and readily available. Rogue makes a bitching Chocolate Stout, if that’s your thing. I’m not a huge fan of the style, but it is a great beer.

    Styles? It depends on the time of year and what’s going on.

    Fall and spring call for wheat beers. Ayinger’s Ur-Weisse (aptly named) is a great one for the spring. In the fall, I like Franziskaner’s Dunkelweizen.

    Summer cookouts call for easy drinking classics Rolling Rock and Shiner Bock. Lightly flavored beers go great great with grilled food.

    In the winter, it’s time to breakout barley wines, porters and stouts. Anything from Unibroue (Maudite and Trois Pistoles are my faves) will fit the bill for barley wine. Porters and stouts are a bit harder to come by in my estimation. Beamish from a nitro tap can’t be beat, but beyond that it’s hard to recommend since nitro cans are a pale imitation and plain bottles can be a crap shoot depending on what features of the style you like the most. I will say that if you can get your hands on Guinness Foreign Extra Stout in the short, stubby little bottles you should buy it. I’ve never seen it in the states, but I’ve heard it can be found.

    Matching to foods:
    Vienna lagers (e.g., Dos Equis, Sam Adams Boston Lager) -> Mexican
    IPAs, bocks, pale lagers -> pork barbecue, grill fare, seafood
    Stout -> thick hearty fare like beef stew and pot roast

    And that’s the short version. I think I secretly want to be the beer equivalent of a sommelier or some shit.

    • @Rory: IPAs for the MFing win. You and everybody are rec’ing Unibroue, and I’ve never had — so, the search begins. Probably need to go to a good brewpub to find what I need there. And stout is good for hearty fare, but I’d argue that the IPAs provide a nice contrast, even better than stout — hearty food is hearty and doesn’t necessarily require a hearty beer. I think it’s the bitterness that pairs best (against my meager tastebuds, f’rex.)

      – c.

  • I don’t drink beer, but I will take this opportunity to mention that I’ll be in a charming German skiing village next weekend for a wedding just as Oktoberfest is in full swing. The trip will be wasted on me since, as stated, I don’t drink beer. But I figure that the admission will bring crawling jealousy to at least one of your readers and maybe you, Chuck.

  • Ah, a subject close to our hearts. As rampant real ale lovers we are fortunate to live within spitting distance of many micro-breweries. Godchecker HQ is 2 minutes walk from a fine old beer shop stocking many bizarre and glorious temptations.

    My current bottles of choice are two malty dark’uns: Old Knucker, a highly guzzleable dark ale from the Arundel Brewery (http://www.arundelbrewery.co.uk/beers/beers_bottled.htm) and Langham’s LSD (http://www.langhambrewery.co.uk/beers.php), a delicious malty beer with an almost chocolately aftertaste.

    Not sure if these are available Stateside. Maybe at a beer festival?

    Incidentally, Chas, the Godchecker-in-Chief, writes all kinds of stuff about english beer and pubs at http://www.pubology.com.

    PS, loved the beer chart. A Periodic Table of Booze. Cheers!

  • Beer.
    Yes, Mr. Calcifreak, let’s chat.

    My standards when the cooler months come ‘long range wildly from brown ales (Sammie Smith Nut Brown and Brooklyn Brown are two of my absolute favorites) to so-called “big beers” like Troegs Mad Elf and bourbon barrel stouts (there are a ton of those out there and almost every single farking one of them is solid).

    If you’re an IPA freak, I’ve been drinking an awful lot of the west coast offerings, but the two I’ve found that I really dig are Green Flash Imperial IPA (find a bar serving it firkin style and you will lose yourself in pint after pint) and Lagunitas IPA.

    Speaking of Lagunitas, October marks the seasonal release of their Brown Sugga’. Dude… find it. Buy it. Drink it. Name your next pet after me. It’s one part Angelina Jolie, one part Halle Barry, and one part vorpul claymore +5 vs. sobriety. It’s AMAZINGLY good. Really, anything from Laggie is off the charts.

    If you like German beers, then you can never go wrong anything from Schneider – I prefer the Aventinus. Again, it’s only 8.3-ish% (only… right) but this beer is across between a root barrel hard candy and a blow job from a buxom German beer wench. It’s in my top 5 of all time.

    The later we get in the season, the more we start seeing different variations on porters and stouts hitting the market. I’m a huge fan of coffee and beer. Mocha Porters, Cappuccino Stouts, yes, yes, yes. Lagunitas has a Capp Stout that’s excellent, Rogue makes a Double Mocha Porter that’s realy quite tasty, but the Troegs Javahead Stout is phenomenal.

    Actually, look… Troegs, Lagunitas, and Rogue are my current 3 favorite brewers in the US. Green Flash is up there in the top 5 simply because I visited and they treated me like a long-lost brother and let me sample all of their brews in 8oz sampling glasses while the brewer took me around and showed me his toys. The first 3, though… colder climates bring out their devastating brews.

    Beers to find:
    Troegs – Troegenator, Mad Elf, Dead Reckoning
    Rogue – Chocolate Stout, Double Chocolate Stout, Double Dead Guy, Mocha Porter
    Lagunitas – Lil Sumpin’, Lil Sumpin’ Extra, Censored (a tasty coppery red ale), Brown Sugga’, Cappuccino Stout

    Those are my go-to’s when the temps start to fall. A lot of people will disagree and say that I left one of the “best” breweries off the list (Stone Brewing – think Arrogant Bastard, Ruination, etc), but they seem precocious and over-the-top rather than finely crafted, in my most humblest of opinions.

    I’m sure I’ll comment again on this, as I’m heading to the bar in a mere 45 minutes, but that’s a good list to start with. (For the record, Troegs is in Harrisburg. It’s a hike, but go visit, get a hotel room, and thank me later.)

    • @Spidler:

      From Lagunitas, I think I’ve only has their Capp Stout. Brown Sugga’, you say? I’m sure I can find that in CA when I’m out yonder.

      Love Rogue.

      And Stone Brewery! Arrogant Bastard and the Double Bastard. Yes, yes, yes.

      – c.

  • My accessible everywhere beer is Blue Moon. It is unto crack for me.

    Seasonal, this time of year? Dogfish Head’s Punkin ale, Sam Adams Octoberfest, Flying Dog’s Dogtoberfest.

    If you want something a little zany but good in small quantities, Shiner Bock’s Hickory flavored beer.

    In the Good luck finding it there category, anything from Star Hill is fantastic.

    In the best beer I’ve had in the last year, Allegash White.

    The beer I used to drink in high school that I’m still fond of is Pacifico Cerveza. I prefer that over most of the other Mexican beers.

    Phat Tire of any stripe is amazingly good.

    If there is a beer for travel, when I was in New York once I had a Blue Point Oatmeal Stout – by far my favorite oatmeal stout I’ve ever had.

    In the beer that got away category, there is a beer that will apparently never be made again and it was the best I ever had. The Rock Bottom brewery / restaurant in Denver, Colorado had made a banana dessert that bombed. So they had a ton of bananas. The beer dude there ended up making a banana hefeweizen, and it was so good that me and several coworkers, upon realizing it was temporary, went there every other day for about two weeks, until they were tapped out. I would give some anatomical parts and the proverbial first five children to have regular access to that beer again.

  • I’ll try anything with Oktoberfest written on it this time of year. I also will try most pumpkin spice beers, though they admittedly don’t typically pair well with food. Pumpkin beers in general can be hit and miss, though. I even had one out of Lambertville, NJ the other day that was a lot closer to dessert beer than anything.

    I ALWAYS keep some sort of IPA in the house just in case. It’s in a glass case with a little hammer attached on a chain. You never know when you’re going to need it. ‘Course I have the luxury of buying my beer at the supermarket as God intended.

    As far as pairing, I have no idea. I’m not a super-taster or anything of the like. I once knew a guy who could accurately tell you what color M&M you put in his mouth solely by the taste. He’d probably care a lot more about pairing than I would.

    I realize after looking over what I’ve written that I’ve provided no insight whatsover. Try some Oktoberfest stuff. Yeah, I guess that’s the moral. Huzzah!

  • I don’t drink anymore.

    Seriously.

    No punch line coming.

    If I did still drink, however, I would go with my old favorites. I really like darker beers. The only real mass produced ones that I liked were Bass and most the darker Sam Adams. My favorites are from Microbreweries, most specifically the Blue Corn Cafe in Santa Fe and Albuquerque. The Plaza Porter is an amazing beer. Likewise, the Second Street Brewery has a stout that I would freaking kill for. The beers from the Tommyknockers Brewery in Colorado (Pueblo I think?) are amazing as well.

    My favorite bottled beer by far is Bert Grant’s Perfect Porter though. If you can find that stuff, be thankful and put your mouth in heaven.

  • Like you, I don’t keep a lot of beer in my apartment. I can’t afford the mule team to carry the stuff home, let alone the bulk of the booze itself, and the damn things keep wanting to ford streams. I’m nowhere near Oregon. What is this shit?

    Anyway, a couple of co-workers who are also friends do a bit of the home brewing. They’ve lately been experimenting with IPAs. So that’s usually what I drink. Since I’m poor.

    I’m still not quite settled on which variety is my favorite – I’m a sucker for a cold stout but I also like the light drinkability of weissbiers. According to that very excellent Geekologie chart, though, I have a lot of work to do.

  • Let’s see. Guinness is my stand-by beer, it’s what I order when I don’t know what to order. But I don’t drink it much at home. I usually go local: The Harpoon VT brewery is right down the road, I can usually find what I’m looking for among their wares. Long Trail is a close second — if you see their Double Bag anywhere, Chuck, seize it with both hands! (I mean, let the cashier ring it up, and, y’know, drive with your hands on the wheel, and don’t warm up all the bottles with your grubby mitts, but otherwise don’t let go)
    I’m also a lambic fan, I drink that at home when I want something sweet. I haven’t hit upon a real favorite, but I’ve had a number of good ones.

    But what I’m really looking forward to is my first sip of my friend’s next batch of homebrew, and I still have a few bottles of my own skulking around, waiting to be enjoyed. If you are inclined that way, PA state law allows home brewing as long as you brew less than 200 gallons a year and do not sell the results. I highly recommend trying it at least once, preferably in someone else’s kitchen.

    • @John M:

      Ever have Guinness in Ireland? It’ll make you regret drinking the musty-flavored stuff available here. No joke. Love Guinness, but man, it is totally, totally different across the pond.

      And hot hell, a lot of you people do the homebrew thing. That’s great.

      – c.

  • Another vote for anything by Unibroue, here. Their Trois Pistoles is one of my favorite beers.

    My wife likes everything Belhaven makes and she loves stouts, so when we have beer around, it’s usually something along those lines. The Belhaven Wee Heavy is a good autumny beer that can hold up to all kinds of heavier dishes we tend to start making when the weather gets cool.

    I’m in Texas, though, where it won’t get cool until the leaves are long gone from the trees in many states. So by default, there’s Shiner Bock, which is better on tap than bottled and goes well enough with Mexican food and Tex-Mex. A local brewery, Rahr Brewery, makes a good schwarzbier called Ugly Pug that pairs well with a wide variety of foods. I think it can be served with lighter, summery foods and hold its own with heavier, autumn foods.

    Even though they seem more refreshing during warmer months, any Belgian Ale gets a hearty thumbs up around here as well.

  • @Chuck -

    My lovely wife and I live in Lansdale. We’re a stone’s throw from my parents, who live up in the suburbs of Allentown. South Whitehall, to be exact.

  • So, I gotta make this quick ’cause the wife wants to go for a walk with the dogs in the woods and I want to get back in time for football.

    If you’re looking for a good IPA check out O’dells brewery. They’re the *other* brewery in Ft. Collins CO. Super hoppy selections, they specialize in “full-flower-hops” which is (in my wife’s opinion) wayyy superior. Also check out their “wood-cut” beers, like a barely wine and they’re finished in Oak “irish whiskey” barrels.

    Also check out this link
    http://www.pastemagazine.com/blogs/awesome_of_the_day/2010/07/the-end-of-history-a-55-abv-beer-packaged-in-a-dead-squirrel.html

    It involves a 55% AVB beer that is packaged in a dead squirrel. Pound one for the Wyrm.

  • @ Chuck-

    I am located in the middle of nowhere between Pittsburgh and Erie. I was wondering who was startling the beeves, sure you aren’t stalking. Also, I agree about the difference in Guiness across the pond, that is why I drink Murphy’s (loved the family name typo in my first comment.)

  • I’m not a huge beer man, though when pressed, I’ll take an ale over a lager or stout most days. I’m normally a sucker for a nice, oakey Scotch.

    That being said, there is one beer that is always welcome in copius quantities at Casa del Holmes: Newcastle.

    I know it’s not sexy, but damn if it isn’t the finest ale I’ve run across. In fact, as we attempt to navigate the couple of last-minute complications for the release of Cipher, I am amassing a collection of star-emblemed caps. Mmmmm….Newcastle: fine beer and site of John Constantine’s greatest failure.

    PS…I figured a draft Guiness went without saying as it the closest thing to God’s Glory Juice in all of creation.

  • @Chuck: That’s a good point about contrast. My thought process is thus: I drink stout because it’s like a good dark bread. I like good dark breads with my stew. Therefore, stout pairs well with stew. Largely, that’s true, but I think you might be on to something.

    Pursuing Unibroue will totally be worth it. La Fin du Monde is another I’d really recommend. I’ll also second Julie’s rec of Hop Rod Rye. That’s good stuff if you love hops!

  • You know what’s really nice about living in the Netherlands?

    No, not Heineken, that shit is terrible. Grolsch is okay. The rest of the Dutch beer isn’t even worth mentioning.

    You know what’s really nice? Belgium is nearby. Whenever I have anything to celebrate, I will do it over at least a couple of bottles of Chimay or Rochefort. Fuck, sometimes I just go out of my way to have something to celebrate just so I can drink that stuff.

    Nothing beats good Belgian craft beer. Nothing.

  • I’m a big fan of the beers from Three Floyds and Half-Acre, when I want something fancy.

    For a keep it on hand beer, these days, I mostly stick to Shiner Bock. Shiner also has small batch beers, some of which are fantastic. One of those is a smoked beer, which goes great with good BBQ. I say good BBQ, because there are those out there who eat bad BBQ, and that’s a damn shame.

  • This whole post makes me very very sad, as I’m preggers, and can’t actually drink beer right now, but in normal years, when fall comes trundling around, I want a wheat, weis, or hefeweissen.

    And Doyce, sitting behind me as I type this, has been crooning about the beers available from Grand Lakes Brewery, which isn’t available outside Colorado, so nanny nanny poo poo.

    Also, Chuck, I’m with you on Guinness in Ireland. It’s the only place I drink it.

  • Hey Chuck,

    I like a whole bunch of beers, but you’re not cool enough to have ever have heard of them.

    Hang on, wait. Not ‘cool’. I meant ‘Australian’.

    So yeah, almost everything I drink is local, and since the only Aussie beer I’ve seen in US stores is Fosters – which, I must point out, none of us over here would fuck with a stolen dick – I’m just gonna rattle off a bunch of names that mean nothing to you.

    I like ales and pale ales, although not IPAs so much (too floral). My favourites of the moment come from local brewery Mountain Goat – their organic Steam Ale and full-bodied Hightail Ale are both brilliant. Fat Yak is another strong local ale, and Snowy Mountains Crackenback is a terrific pale ale from New South Wales.

    For heavier ales, I like Kilkenny’s, although I’m told it’s the $2 whore of Irish ales from natives, and Britain’s Old Speckled Hen (which no longer seems to be being imported, annoyingly).

    The last time I was in the US, I was mostly drinking Anchor Steam, Sam Adams, Fat Tire and Leinenkugel Red. They were pretty fine, the first two especially. Hope to try a few more local brews when I’m there again in November.


    Patrick

  • You’re a man who likes his beer. You’re a man who likes his scotch. Best of both worlds?

    innis & Gunn. A light, crisp beer that has been aged in bourbon casks and then again in a maturing cask. The result is a smooth, easy-going beer with a slight whiskey bite at the end of it, similar to the warm tingle a good sip of scotch gives. I don’t have the words to do it justice, but you’ll either find it “okay” or fall in love. Unfortunately, the only place I can find it is at Canal’s, over the river in Jersey. You might want to check with your local beer palace if they sell craft-beer singles… the sun shines on a dog’s ass some days and you might have the local distributor near you.

  • I’m seasonal, too. In the summer, I go for lighter, crisper stuff like white ales and hefeweizen – pretty much anything you can toss citrus into. Spring and fall are the purview of brown ale. Newcastle just tastes better when it’s colder outside for some reason. In winter, I go for a good porter. (Duckrabbit and Flying Dog’s Road Dog are particularly awesome.) Unfortunately since I’m currently in California, winter is only a myth people use to scare people away from the East Coast, so I’m pretty much restricted to my spring and summer fare.

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