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Old 09-03-2012, 08:13 PM   #51
Jun 2012
Posts: 1,024
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Zwickel is under appreciated.

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Old 09-03-2012, 08:19 PM   #52
Sep 2010
Posts: 703
Liked 22 Times on 22 Posts

Ordinary bitter, or anything sub 5% in most of American Craft beer, but ordinary bitter, even a fake a** American version, which they (breweries) seem to call ESB and make it with either Cal ale or a super clean English strain and Cascade hops... I'd rather it be more closer to the real, but still, when I'm at a place to drink, I'd like to settle in and drink a few, not get hammered after 3 pints.

Long winded answer to a simple question.

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Old 09-04-2012, 04:53 PM   #53
bwarbiany's Avatar
Jul 2011
Mission Viejo, CA
Posts: 2,963
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It's a nice low-ABV session beer, and the tartness and salinity make it quite interesting for beer geeks but it's been (surprisingly) a crowd-pleaser to a lot of people I've served it to that don't drink a lot of beer. Perfect for a hot summer's day.

I've made a 10-gallon batch each of the past two summers... This summer I learned something -- I need to make 2 10-gallon batches per year. I ran out too quickly this year!

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Old 02-21-2014, 08:18 PM   #54
Apr 2011
Bar Harbor, ME
Posts: 23
Liked 1 Times on 1 Posts

Altbiers have been my passion. its what I have primary brewed since the beginning. out of my last 100 brews probably 50 of them have been altbier variations. When I say altbier to people they look at you sideways. I say to the East coast people a commercial example is Long Trail and to the WC people I cite Alaska Amber as an example. I love every thing about altbiers, the taste, sessionability, profile, style. I identified it early on as underappreciated and decided to own it as my personal style and share this niche beer with my community.

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Old 02-21-2014, 08:53 PM   #55
Beer Gnome
Teromous's Avatar
Sep 2009
Virginia Beach, VA
Posts: 2,973
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Kristallweizen. In the US it seems there's a rampant misconception that German wheat beers are all cloudy.

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Old 02-21-2014, 11:56 PM   #56
Jun 2009
Lopez Island, WA
Posts: 3,705
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Dort Export - it's a good alternative to making pilsners if you have minerally water.

I'm looking forward to making a dampfbier this year. It's a non-wheat beer with hefeweizen yeast.
Today I listened to a woman explaining to her young daughter that Sully is not a sequel to Monsters Inc.

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Old 02-22-2014, 02:28 AM   #57
Spartan1979's Avatar
Feb 2011
O'Fallon, MO
Posts: 1,703
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Anything German.

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Old 02-22-2014, 04:10 PM   #58
Feb 2013
Dearborn, Michigan
Posts: 428
Liked 45 Times on 33 Posts

I think ill o with the rest of you and say schwartzbier and mild's. I love both styles but most people when I hand them a beer and tell them it's a schwartzbier they give me a funny look

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Old 02-22-2014, 05:44 PM   #59
Stay Rude, Stay Rebel, Stay SHARP
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Apr 2011
Arlington (DC), VA
Posts: 13,506
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Wow. Since I posted in this thread initially Mild has become one of my favorite styles, and one of my house beers.

Session beers in general seem to be underappreciated. But I'd love to see more Milds and Bitters available.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

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Old 02-23-2014, 06:25 PM   #60
Dec 2010
Fairbanks, AK
Posts: 140
Liked 10 Times on 7 Posts

I've never had a bitter, but I want to brew up a small batch. For inspiration, I thought I'd pickup a 20oz bottle at the liquor store. Nothing was labeled as a bitter or ESB. The closest style I could find was a Organic Pale Ale by Samuel Smith. So, I'd say bitters are definitely on this list. A new craft brewery in town keeps a mild in there general rotation. It's awesome too! More love for the milds our there!

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