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Old 01-20-2012, 05:58 AM   #11
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Originally Posted by tuskenraider View Post
Nope, I start with the most appealing beer on the menu and work from there.
Unless it is a taster tray, I do this. I can't drink 3 beers without being well towards drunk, so if I go for a second on a regular night it probably wasn't planned.
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Old 01-20-2012, 09:22 AM   #12
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Generally I try and start with weaker, paler beers, working up to the stronger and darker. But what happens when I have a dark mild at 3.5% and an IPA at 6%? Start with the paler one, or the weaker one?

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Old 01-20-2012, 01:36 PM   #13
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Originally Posted by Billybob7
Generally I try and start with weaker, paler beers, working up to the stronger and darker. But what happens when I have a dark mild at 3.5% and an IPA at 6%? Start with the paler one, or the weaker one?
That's truly a predicament!
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Old 01-20-2012, 01:48 PM   #14
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I never thought about it too much, but I guess I do that. If I'm tasting multiple beers I will more than likely start with the maltiest and work my way to the IPA's otherwise I'll blow out my taste buds on the hops. And if I'm having any strong beers like Barleywines or Belgian Tripels or Quads they will get saved til later in the session since they're higher grav, I'd rather not get full or blotzed early on.

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Old 01-20-2012, 01:54 PM   #15
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If I'm out at a normal dinner, I usually get whatever looks good, be it an Ipa, stout, esb or whatever. If I have a second beer, it's either the same, a different beer but same style, or something cheap and cold. I wouldn't order a stout and then a kolsch, but I'd order a stout and then a Budweiser.

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Old 01-20-2012, 02:14 PM   #16
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Some beers are quaff-able. Most lighter ales, most lagers do this. As soon as a beer starts getting overwhelming alcohol content with strong roasted or burnt flavors, I'll refrain from drinking them until I'm eating.

I wont drink barley wine anymore without eating a full meal. No worries, I eat every day, sometimes three times! With sour beers, I learned early on that eating a sweet food inbetween each sip helps compliment the sourness, and make it even more enjoyable. One food in particular that I could eat with a sour all day long are candied nuts from Trader Joes. Any kind of sweet nuts work though- that carmelly roasted nutty flavor is great inbetween sour sips.

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Old 01-20-2012, 02:17 PM   #17
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I do that everynight! I usually drink a stout after dinner while Bob has his coffee and brandy. Then later on, I'll have an APA or IPA, and generally make my "last beer of the night" a roasty and hoppy brown ale, or the biggest beer I have.

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Old 01-20-2012, 02:48 PM   #18
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i know the most expensive ones seem to be on my tab later in the night- my drunker i get, the fatter my wallet is... i know that much

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Old 01-20-2012, 03:05 PM   #19
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I always go malty to hoppy, or lightest in flavor to strongest. The hop flavors will actually stick to your tastebuds for quite a while.

Sometimes it's hard when homebrewers get together and you have a nice IPA and then someone wants you to try a wit or blonde. It's impossible.

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Old 01-20-2012, 03:48 PM   #20
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I don't usually mix it up but when I do, I most certainly consider the progression of beer. If I'm drinking a pale ale or an IPA, I'll usually stick with that throughout the night.

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