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My favorite is either vienna-hallertau fermented with WLP550 or Thomas Fawsett MO and EKG standard bitter. Both were do drinkable and do flavorful.

I can't believe nobody has mentioned Juan Atkins. He practicly created electronic music. I am a bit out of touch with what is new but I still listen to a lot of stuff. Chemical Brothers Future Sound of London Crystal Method KMFDM Orbital Atari Teenage Riot Prodigy Daft Punk

While its true that Rochefort uses a touch of corriander even the monk in charge of brewing admits its so little he doubts anybody would notice if they left it out. And the grain bill is simple. Two malts. Two sugars. That's it.

I love Challenger. It goes in all my hippy English ales. Another I really like is Northern Brewer. I don't care for it alone but it adds complexity to any hoppy beer.

I love Old Rasputin. PranQster is OK. Old Stock Ale is aweful when fresh, nut let it sit for a year or two and its quite good.

Funny. I can't stand all three of those.

Frog Island Wee Heavy. Tasted like band-aids and feet. I actually spit it out right in front of the brewer at a festival. Kinda felt bad about that but I just couldn't swallow it.

Trader Joe's has some good beer at great prices. Specifically Mission Street Pale Ale, Joseph Brau Vienna Lager and Trader Joe's Vintage Ale. Made by Firestone Walker, Gordon Biersch and Unibroue respectively.

Fort Street Brewing in Michigan makes a stout called "Super Massive Black Hole of Deliciousness". Love the name, the beer is okay.

The only oyster stout I have had was excellent.

Here's my dog Brody. He's a yellow lab, Manchester terrier mix. Definatly one if a kind.

While this is true the yeast itself has a lot of flavor. Take a bottle conditioned hefe and carefully pour 3/4 of the beer then taste it. Now swirl up that beer left in the bottle and pour all that yeast into your glass. It will taste very different. I love that flavor. Some don't. Try it for...

I agree with Southern Tier creme Brule and I will add Choklat. Horrid beers. Way too sweet. Choklat tasted like straight Hershey's chocolate syrup. I like chocolate beers but balance is important.

Its just my opinion but I don't care for that strong bitterness in Belgian beer. In an american IPA go crazy with the bitterness.

Looks like a nice Belgian IPA is in your future. I would say use a pilsener malt base at about 95%. And the rest some caramunich. Just be sure to keep the IBUs lower than the American version. No higher than 40. IMHO high bitterness and Belgian yeast dont play well together.

Wow. Talk about whining. If they sold out before you got there that is not their fault. Its yours. They even recommended you show up early. Can they predict how many will show up on any given day? No. The level of imagined entitlement in this post is crazy. If you want to not like Southern Tier...

Exactly. This is just another case of trying to govern morals.

I used to use all different yeasts for each style of lager. But I realized that the difference between lager strains is very small especially when compared to ale strains. Some time ago Jamil Z recommended that I pick one yeast and use it over till I knew ever attribute it has. Then use it for...

For my smoked Porter I have found 30% to be ideal. Any more and it either doesn't add much or it gets overpowering. And I love smoked beer. My rauchbier uses 95% rauchmalt. It really depends on freshness and the maltster. My amounts are for fairly fresh Wyermann beechood smoked malt. If you use...

Hate to tell you but it is there. Maybe you don't taste it but I'm not the only one. I have heard it from many others. Just did a quick google search and it is all over the place. Sorry but when people tell me I dont taste what I taste it pisses me off.