Cold like the Canadian winter.

Not true at all, Canada has all kinds of incredible beers. Several local micro-brews are fantastic in fact, and definitely rival anything Europe has to offer.

There is definitely a snobbish attitude with many in the EU, the thinking being that "we have thousands of years of brewing experience behind our beer".... but what they fail to realize is that all of that brewing experience is known and being put to use over here as well, and has been for 100's of years.

But I will agree with your comment about American beer, because most of their regular union-made brands of beer ARE in fact pisswater. But in the US as well they are in recent years having very good micro-breweries popping up with a higher class of beer.



As to the notion others have hinted at that there were no fridges in ancient times, there again people are possibly unaware of the fact that there WERE ways of cooling beer even back then. Often it was as simple as digging a deep enough pit and letting the cold ground do the work to get the beer cold.

Depends on the beer.

I do feel that some bars serve their Ales a bit too cold at times.

Lager = the colder the better, though,

Yes we do. There is a lot of shit though. The major labels (Molson, Labbatt) make nothing but swill. This is the same everywhere. Take Stella Artois for example. This is the Molson Canadian of Belgian beer. Yeah, it's better than anything Molson mass produces, but it's just swill compared to a good Belgian beer like a Rochefort or Westmalle. Same is true for Heineken, Budweiser, anything mass produced and designed to appeal to the lowest common denominator.

You've been drinking the wrong American beer, man.

Ask any brewer around the world... America is where the most exciting things are happening in the brewing world right now.

:2 cents:

Unibroue could be my favorite brewery in the world... and it's in Canada.

Agreed, you guys are producing some really nice beers these days.

Best brewery in Canada, no question.

Depends... Lager Cold, but Ale is better at cellar temperature. Too Cold and it kills the flavor..

a redeye here is a coffee with a shot of expresso :helpme

If you ever pass through Winnipeg, make it a point to try our Fort Garry ale.

It has won awards.

D chiming in with his wealth of beer knowledge:thumbsup

Yes, that may be. But when you order any beer "redeye" (as in "I'll have a Molsen Dry, redeye) it means add a splash of tomato juice into it.

You state the beer you want, then say redeye. There's the difference.

gotcha :thumbsup

I don't understand the question.

Microbrews, yes.

Somebody needs to tell the good people at Coors to get with the times though.

And bud,
and miller
and papst
and ranier or whatever the hell they're passing off as beer these days.

Honestly, if it takes 12 Canadian or European-made beers to get you buzzing it will take you nearly twice as many Coors to get you that same buzz. In light of that it's really no surprise why people say US beer is piss.

Same thing can be said about Molson, Labbatts, and Oland.

this thread is stupid, of course cold..

Well, remember alcohol is only one end-ingredient of beer.... and I'd dare say not even the most important.

There are plenty of low-ABV great beers. Some of my favorite beers are Milds (a style that has a low ABV by spec) are low in alchohol... hell, not many realize that even Guinness - as stout as it may be - has less ABV than Budweiser.

There's actually a history as to why most American Macrobeers taste so light-bodied... in WW2, just a few years after Prohibition was lifted and several breweries were struggling to grab their share of the market, a lot of the big boys came to the dunderhead (imho) assumption that women - who were their main market at the time (with all the men overseas) - would prefer their beer lighter-bodied, and so recipe adjustments were made. When the men came back after the war and wanted a beer, what was available to drink were older versions of Bud, Miller, and Coors that we have today... and viola... the American Pale Lager, since it was all there was, became all the rage.

Not all of it's bad, though... it's all what I call "lawnmower beer".. a beer that tastes alright so long as it's nice and cold and taken as a break from mowing the lawn. :)

I do hear what you're saying, though... but I think it might have applied more effectively in the 1980's/1990's... keep in mind that beer has resurfaced in the States to the degree that some of our old "microbrews" are now, literally, macrobrews....

Samuel Adams... Sierra Nevada... even Anchor brewing... could all be classified as "macrobrews," are certainly American staples, and can easily be classified as "good beer"... being bought by more and more Americans every year.

But, yeah... ask Jim Koch, Ken Grossman, or Fritz Maytag (the founders/brewmasters of the aforementioned labels), and they'll probably still refer to themselves as microbrews, since we've given "macrobrew" such a bad connotation .. but my point is that good American beer is widely available...

Americans aren't held to the same traditions as a lot of European communities have been in regards to beer manufacture (such as adherance to the Reinheitsgebot in Germany - the purity laws that state they're only allowed to use 4 ingredients in beer: hops, water, malt, and yeast), so what we can do with beer is a lot more liberal.... seeing what works, and what doesn't... I think giving the whole thing a bit mroe excitement. Personally, I've made hemp and wormwood-infused beers.... beers with candy sugar, beers with molasses, beers with brown sugar... beers with anise.. .I've used every spice in your mom's spice cabinet - and then some... from malt, from cake (no pies, though :) ), from bread... with coriander, with orange peel, with watermelon, with pumpkin.. and people have drank it up, and awards have been given... by Americans.

I guess I'm just saying that whether it be a a 6-pack of Sierra Nevada Pale Ale at your supermarket, a bottle of something experimental from your local beverage market, a growler of oak-conditioned Belgian-style tripel from a brewery on the outskirts of wine country, or just a pint at your local brewpub... American beer is certainly going on, and people that say it's nothing but piss are giving way too much credit to companies that have less and less a share of the market every year.

cold cold!

yea well im talking about the every-day-beer that everybody drinks not the specific small special breweries

You're gonna stand there and say that American beer tastes like piss? And keep a straight face while you do it? There is more to American beer then Bud, Miller and Coors ya know.

Nope.

Canadian union-made is still of a far better quailty and higher alcohol content than regular US beer.

It was more described as "piss" because that's what you do more than anythiing when drinking them... stand and piss, and get very litte buzz for your trouble.

I do hear Sam Adams isn't a half-bad beer though, and next time I'm stateside I intend to try it and a few other brands I haven't yet tried, just to see what's changed.

Who is the sick fuck who likes it warm?

:thumbsup:thumbsup:thumbsup

I like my beer cold like the planet Neptune.

Cold!!!! I guess I heard that Canadians love it warm tho :)

Beer has to be fucking ice cold - you kidding me?

My question would then be, what idiot told you that, and... were you dumb enough to believe it?

:D