It's truly astounding at the varieties of micros available.....and the quality. The level of control possible at smaller batch sizes allows for wonderful flavor variations. "Hey...have you tried "Butt Munch Flying Diarreah Chocalate Strudel?" Beer was most likely perfected by German monks in the middle ages, sparging, cool storage, yeast culture control, and water quality were all systematized by the monks. American beer making is directly descended from the older German methods. My personal favorite is a monk beer, Paulaner Heffe Viesen. Also Spaten, Franziskaner. For the higher alchohol beers (called big beers that you can only get in a liquor store here in the South) I like Cosendork and La Fine du Monde.
Well, my current favorite is Michelob Ultra. I prefer draft beers, but no kegs allowed in my ass-backwards county. No beer on tap!!! Oh sure, beer is allowed, but nada on tap. Oh well, at least I don't live one county over, which is dry. Yes, dry counties still exist in the south. Best I can do is chill a mug and pour a cold one of my choice from a bottle or can....
No, but I DO like "Victoria Bendover double golden panty Splash". Served with a slice of lemon, of course. You have excellent taste with the weissbiers...If you can find Franziskaner Dunkelweiss that is fresh (do you know how to decipher the date codes on the bottles?) it is quite excellent as well!
