We need to get a beer thread going.

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>top tier beer
>American
>not brewn by monks in a secluded old monastery twice as old as your country making just enough for them to survive

Wew lad.

didn't americans literally invent micro brewery culture?

Wiki says that "the microbrewing movement began in the United Kingdom in the 1970s although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries." No clue what "microbrewery culture" is supposed to be but there's small Belgian breweries going back to the 1300-1500s, so it's definitely not an American thing.

but flee everything good is American

We invented the Internet, Chinese food, and the missionary position

>top tier beer
>American
>not brewn by monks in a secluded old monastery twice as old as your country making just enough for them to survive

Wew lad.

didn't americans literally invent micro brewery culture?

Wiki says that "the microbrewing movement began in the United Kingdom in the 1970s although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries." No clue what "microbrewery culture" is supposed to be but there's small Belgian breweries going back to the 1300-1500s, so it's definitely not an American thing.

I read up on it, apparently "micro breweries" was mainly a thing of the 1900's (according to the wikipedia article you quoted) and the modern thing is "craft breweries" which the article doesn't state the origin country of but is mostly an American thing.

"Craft brewing" is a more encompassing term for developments in the industry succeeding the microbrewing movement of the late 20th century. The definition is not entirely consistent but typically applies to relatively small, independently-owned commercial breweries that employ traditional brewing methods and emphasize flavor and quality. The term is usually reserved for breweries established since the 1970s but may be used for older breweries with a similar focus.[3] A United States trade group, the Brewers Association, interested in brand transparency, offers a definition of craft breweries as "small, independent and traditional".[10][11]

Craft brewing is most established in the U.S., where changes to U.S. law laid the foundations for the expansion of craft brewing. The 1978 Carter homebrewing law allowed for small amounts of beer and wine, and, in 1979, Carter signed a bill to deregulate the brewing industry, making it easier to start new breweries.;[48] although, states could still enact local restrictions. As a result of deregulation, homebrewing became a popular hobby in the 1980s and 1990s, and, in the mid-1990s, homebrewers launched business ventures based on home-based hobby brewing.

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People go to parties and actually care about the beer they're drinking?

To an extent most people will a bit. I mean, if the guys only stocked corona or Guinness then I'm not gonna have a fun time.
But even fucking Busch or Miller lite isn't as "worst thing ever" as talking to beer snobs would have you believe...

Miller lite is a good beer to drink after a hard day's work.

But most of the pretentious $17 a pint beer crowd doesn't know what hard work is.

>top tier beer
>American
>not brewn by monks in a secluded old monastery twice as old as your country making just enough for them to survive

Wew lad.

didn't americans literally invent micro brewery culture?

Wiki says that "the microbrewing movement began in the United Kingdom in the 1970s although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries." No clue what "microbrewery culture" is supposed to be but there's small Belgian breweries going back to the 1300-1500s, so it's definitely not an American thing.

Microbrew refers to the size of the still, not the size of the brewery.

Microbrew culture is basically devoted to doing weird and sometimes ungodly things to beer then having douchebags in waistcoats comment on its body as they wax their moustaches and spit the beer into a growler to bring home to their peasant servants.

So yeah, probably British by invention and American by perfection.

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I read up on it, apparently "micro breweries" was mainly a thing of the 1900's (according to the wikipedia article you quoted) and the modern thing is "craft breweries" which the article doesn't state the origin country of but is mostly an American thing.

That sounds like it's just a name given to an American thing which has existed elsewhere for decades or centuries. When I hear "craft beer", I also think of small American beers. But looking at the requirements for something to be craft, being "small, independent and traditional" according to Brewers Association, it's definitely nothing new.

I still don't see how this means that American beer can't be top tier

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I make my own beers. Milk and mocha stouts are fantastic. I was making a Belgium stout, but the yeast expired. Instead, it was replaced with a Scottish beer yeast and it gave the drink a faint sweetness.

My father was a brewmaster at a pub, and with what little time I spent with him, I obtained the knowledge of making decent batches.


Yuengling is a shitty pilsner beer. I don't know why it is called a lager.

Sam Adams makes some nice porters.

I absolutely love imported hefeweizen. I get the unfiltered beers towards Oktoberfest. Guaranteed higher alcohol content.

My father was a brewmaster at a pub, and with what little time I spent with him, I obtained the knowledge of making decent batches.

Any chance you'd make an instructional thread about this sometime?

Yuengling is a shitty pilsner beer. I don't know why it is called a lager.

Probably because it is.
Premium is more of a straight up pils... which is still just a pale kind of lager.

My father was a brewmaster at a pub, and with what little time I spent with him, I obtained the knowledge of making decent batches.

Any chance you'd make an instructional thread about this sometime?

You want recipes for each beer?

They all require specific ingredients, steeping time/temperatures, and methods of filtering. I can remake the mocha stout again and jot down the ingredients for that. It was the most successful, considering how all 5 gallons were consumed fairly quickly.

Yuengling is a shitty pilsner beer. I don't know why it is called a lager.

Probably because it is.
Premium is more of a straight up pils... which is still just a pale kind of lager.

Pilsners are a really light lager, yes. However, the flavors stray quite differently.

My father was a brewmaster at a pub, and with what little time I spent with him, I obtained the knowledge of making decent batches.

Any chance you'd make an instructional thread about this sometime?

You want recipes for each beer?

They all require specific ingredients, steeping time/temperatures, and methods of filtering. I can remake the mocha stout again and jot down the ingredients for that. It was the most successful, considering how all 5 gallons were consumed fairly quickly.

I've never made beer; I'd have no clue what to do with the recipe. Stuff like the general brewing process and equipment would be really interesting to read about.

Yuengling is a shitty pilsner beer. I don't know why it is called a lager.

Probably because it is.
Premium is more of a straight up pils... which is still just a pale kind of lager.

Pilsners are a really light lager, yes. However, the flavors stray quite differently.

Right, but Traditional isn't really pils enough to be a pils, it's more of an amber.
Which also seems funny, because straight up blind, I could confuse Shiner Bock with it.

Yuengling is a shitty pilsner beer. I don't know why it is called a lager.

Probably because it is.
Premium is more of a straight up pils... which is still just a pale kind of lager.

Pilsners are a really light lager, yes. However, the flavors stray quite differently.

Right, but Traditional isn't really pils enough to be a pils, it's more of an amber.
Which also seems funny, because straight up blind, I could confuse Shiner Bock with it.

I mainly use Yuengling for soaking bratwurst. Even then, Guinness does a better job.

Guinness does a better job.

You're just trying to trigger me now

My father was a brewmaster at a pub, and with what little time I spent with him, I obtained the knowledge of making decent batches.

Any chance you'd make an instructional thread about this sometime?

You want recipes for each beer?

They all require specific ingredients, steeping time/temperatures, and methods of filtering. I can remake the mocha stout again and jot down the ingredients for that. It was the most successful, considering how all 5 gallons were consumed fairly quickly.

I've never made beer; I'd have no clue what to do with the recipe. Stuff like the general brewing process and equipment would be really interesting to read about.

Getting the 7 gallon drum and propane burner is probably the most difficult portion. When you purchase the grains for steeping, you'll usually find the sugars and airlock for fermentation.

Guinness does a better job.

You're just trying to trigger me now

There's a nice Irish pub at Disney that mostly cooks with Guinness. Had some banger and mash there. Off to the side there was a balsamic sauce for the bread with a Guinness base. Quite fantastic. I finished my meal with a car bomb. Guinness is a nice starting drink for some, which is odd because of its purposefully burned flavor.