Hello, Admiral, I've been rummaging through your sock drawer and thought this topic was worth dredging up again. Hope you don't mind.
In my mind there is nothing better than a cask-conditioned Yorkshire bitter and the like. My favorites include:
Timothy Taylor Landlord
Black Sheep Bitter
Orkney Red MacGregor
These beers can only be properly appreciated in situ, that is to say, in a well-run British pub. At home, I enjoy a large number of American micros which take their inspiration from the English bitter, but which are of course an entirely different beast.
When I started drinking malts, I used to alternate sips, but shortly realized that I wasn't properly appreciating either one that way. Now I order a pint and a dram, and let the pint sit for the half-hour or forty minutes it takes to enjoy the dram. I love the way the cool beer tastes after my time with the dram, and I love the way the next dram tastes after a pint. Malt is malt, I suppose, but alternating hops and peat makes for a lovely dance on the tongue.
Budweiser, Miller, Heineken, Grolsch, Foster's, and others are Ninkasi's way of keeping the fools from buying up all the good stuff. American beers like Bud and Miller use a high proportion of corn and rice in their mash. Barley and only barley, I say! Much the same reason I've never been very interested in American whiskeys.
And now, I am just moments away from opening a bottle of beer from J. W. Lees that has been aged in Lagavulin casks. They also have beer from Calvados casks (one of those awaits me, also), sherry casks, and port casks. I've just remembered that I have a Signatory bottle of Highland Park, and I think I'll see how the two get on. Will report later.
Last edited by Guest
on Tue Feb 15, 2005 7:28 am, edited 1 time in total.