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What's Your Favorite Beer, And Why?

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  • mm54943

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    May 7, 2020
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    There's so many good ones now a days it's hard to pick a favorite. I typically drink local stuff from Saint Arnold, Southern Star, Eureka Heights, or Saloon Door.
     

    jkingrph

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    Jul 5, 2008
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    Jacksonville, Tx, W.Monroe, La
    Shiner Bock or Shiner Bohemian Black. When in Tyler we go by Aldi's and they have one, an import from Belgium or Germany that is almost identical to Shiner Bock and a couple of dollars less, I can't remember the name but the box looks similar.
     

    Coyote9

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    Jan 13, 2020
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    A subject I can relate to! Deep Ellum IPA and Lone Star in the summer heat and German darks and Ziggy or Shiner Bock in winter. Ben Franklin (a card carrying wise man) said "Beer is proof that God loves us and wants us to be happy"
     

    Wodon43

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    Jan 4, 2016
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    Since I now live in Texas I should drink a Texas beer, right? I really like the Shiner Premium but it is scarce around here. When I toured the Spoetzl Brewery a couple of years ago, I think I remember that it is seasonal or short runs of it. Either way, I can't find it.

    So, I have been drinking Lone Star and enjoying it.

    View attachment 214150
    That reminds me of when I was a young man having my Lone Star longneck in my back pocket while I was on the dance floor at Gilleys
     

    philzgunz

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    Feb 17, 2013
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    Yuengling is my beer of choice. It's not available in Texas, tho, but can be found in Louisiana and Arkansas. I think they'd have to build a new brewery to supply Texans with it.
     

    Brains

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    Apr 9, 2013
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    I like most lagers and some dark beers. What I want to know is how the brewers keep a brand's flavor stable over the years. Seems the natural variation in ingredients would make it hard to do.
    Not a fan of the over priced 'craft' stuff that dominates the store coolers these days. I want my beer factory made by good machines.
    It's simpler than you think. The primary ingredients are pretty stable, and if you repeat the process and the recipe you end up with repeatable product. This is your basic process:

    You start with barley. Pretty stock and standard grain. You wet the seed and let it start to germinate, and then you halt the process and dry it out. The goal here is to maximize the starch content which the plant does in preparation for growing. Then you roast it to impart color and flavor. That's basically the first part of the grain bill, or recipe. The grains are milled (to increase surface area of the starchy center) and boiled.

    Next up are the hops, and there are dozens of varieties. You pick the cones from the plant and them to the boil in the amounts and at the times appropriate to your recipe. Other hops can be added after the boil as well (dry hopping). Adding in the boil is more for flavor and bitterness, after the boil more for aroma. That's the second part of the recipe.

    After you cool the boil down to the right temperature, you add the yeast to begin the fermentation process. There's a lot of strains of yeast, all with their own properties and requirements, and each does its part to contribute to your beer's flavor. This is the third part of the recipe.

    Once that's done, most of the time it's ready to go into containers and off for consumption.

    There's lots of options, and lots of variations to this basic process, but this is the "Reinheitsgebot" you hear of - the German "purity" law. They specify only three ingredients - water, malted barley, and hops. They didn't know about yeast when it was written, but that's the necessary 4th ingredient.

    Barley is a staple crop, and can be sourced nearly anywhere.
    Hops are a specialty crop, and the varieties are careful cultivated to maintain consistency.
    Yeast is reusable, and every brewery will keep pitching the same strain for however long they brew that beer.
    Water can make a difference in flavor, but most all breweries will filter and purify their water to nothing and then add back in whatever minerals necessary to stay true to the flavor.
     

    Brains

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    Apr 9, 2013
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    It's easy to brew beer. It's also easy to screw it up :)

    Now days it's pretty well sorted out at the entry level though, if you can brew tea you can handle it. Malt extracts (powdered and/or syrup) make it super easy. Boil some water, add the extracts, add your hops, let it boil for an hour. Cool it down in the sink by running cold water over it, and when it hits room temp pour it through a filter screen into your fermenter (a bucket), throw in some ale yeast, close it up with a bubbler airlock and leave it sit for a couple weeks. Fill your bottles, drop in a sugar tab, put the caps on and wait a week for it to carbonate, then chill and drink. Easy peezy.
     

    markshere2

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    Aug 4, 2018
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    Bitte ein Bit!

    I like Bitburger, when its fresh. The stuff available stateside is nowhere near as good as whats in Germany.

    Sam Adams boston lager for me.
     
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