BierMuncher

Recipes 

I enjoyed it as a smooth easy-drinker. I also spent about 1.5 hours yesterday formulating a recipe based on the BYO 150 Clone Issue.

What say yous? Tried it? Liked it? Would brew it if you had a recipe?

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

the_bird

Recipes 

I've seen a lot of recipes floating around for clones. I may make something like that (or in that vein) for my wife; she likes darker, smooth, somewhat sweet beers. I can't say that it's my favorite style, but it's always nice to have something like that kicking around.

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Dude

Recipes 

It used to be my favorite style before I became a hophead. I'd still take a Newcastle if the establishment I'm at doesn't have anything "more flavorful".

Quite a few places around here have it on tap, so I still drink it quite often, but I'd say the brown ale style is a bit boring most times.

FWIW, a brown ale was the very first beer I ever brewed.

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
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Yuri_Rage

Recipes 

I like it. Sometimes it's really tasty on tap. Mostly it's rather unremarkable - a bit watery, unassuming flavor, usually I'd rather have something else.

Like Dude, I'll order it at a bar/restaurant if the alternatives are light macros and crap imports.

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gonzoflick

Recipes 

I enjoy is as a smooth hangover beer for the next day

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Primary: Fullers ESB Clone
Secondary: Hierra Sevada Pale Ale
Bottled: NOTHING
On tap: NOTHING

Seveneer

Recipes 

I used to drink it at university. The quality of the cask ale was kind of variable in the places I used to frequent so drinking Newcastle was a better bet, as it was bottled.

I also drank it while working in Germany for a year. I got tired of Alt, Kolsch and Hefe so turned to a little bit of home in a bottle

/Phil.

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Ó Flannagáin

Recipes 

Always been a fan of newcastle. If not a huge selection at the bar/restaurant, I'll gladly take a newcastle. Been known to pick up a 6 pack sometimes as well.

SixFoFalcon

Recipes 

I dig it from time to time. As BierMuncher says, it's a good "easy drinker" which is why I have a clone of it on deck for my next brew session.

Most BMC drinkers will tolerate Newcastle better than I will tolerate BMC, so it's a good choice for entertaining. After a while I do get burnt out on it though, since it is on the sweet side and perhaps a bit too one-dimensional in flavor.

On a related note, I've heard it's quite good for cleaning/restoring antique wood furniture (although I'm sure just about any beer will work for that.)

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Secondary: nothing
Kegged:Citra-Hopped IPA, Southern English Brown Ale, Dry Stout
On tap:Southern English Brown Ale, American IPA, Dry Stout
Bottled:"Massacreation" Chinook Barleywine, Belgian Golden Strong Ale, English IPA
Next: Imperial Stout

EdWort

Recipes 

It's OK and I'll drink it if the restaurant has it and only BMC as alternatives. I don't buy it at the store.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Bernie Brewer

Recipes 

It's very good, but New Glarus' Fat Squirrel is better

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