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Sep 3, 2010 08:40 PM

Normal, Everyday Beer

Quick little article about this with a list...

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  1. my normal everyday beer list: Westmalle tripel and dubbel, and Schneider Weisse original [or sometimes if i can find it Maisels Weisse Original].

    i'm old fashioned. i really appreciate simple and well made beers.

    1. My everyday beers would be Kasteel Cru, Schneider Weisse Tap 7, Little Creatures Pale Ale and Kwak.

      1. Top two on the list. Prima Pils and Jever. Would add a variety of Kolsches as well. Maybe a Hofbrau lager or similar.

        1. My number one rated beer on a not to be named beer website is Coniston Bluebird Bitter. It is a 4.0% English Bitter that I could drink everyday yet marvel at as well. Utterly approachable yet endlessly interesting.
          To me that's the trick; although I may decide to drink without savoring at times I never want to drink a beer that has NO SHOT of engaging me.

          7 Replies
          1. re: Chinon00

            Whatever German/Czech lager is priced best in a sealed 12 pack and is not Warstiener or Becks. Sleeper of the summer for me was St. Pauli Girl at $12 for a 12 pack with tax and deposit.

            Homebrewed IPA

            From Nov. until the holidays are over- SN Celebration

            From Feb until it runs out - SN Glissade

            1. re: LStaff

              Yeah, some Celebration sounds good right about now. IIRC, last fall I had too much "everyday" beer in stock and only bought a 12 pack when SNCA first hit the shelves and when I went back for more, I never did find any. (Tho' fresh Torpedo was soon around, so it's not like I had no SN to drink). So, this year I won't make the same mistake and will pick up a case (or two) as soon as it hits.

              1. re: LStaff

                I'm down with all of those choices, especially home made IPA (or home made Burton Ale).

                1. re: The Professor

                  Wow, homemade Burton ale, not what comes to mind immediately when discussing normal, everyday beer!

                  1. re: Jim Dorsch

                    I sure do love the stuff...Drinking a full measue of it is perhaps not really an everyday thing, but I do _very_ frequently enjoy a short pour as a nightcap.

                    Sounds fancy I suppose, but all Burton Ale is really (historically speaking) is basically a hefty Barleywine, albeit one generally intended for extended laying down (the beer that is...although if you drink too much you would be laying down for a while too).

                    Started making this stuff years ago and I try to do two or three batches a year, and when I time it right I usually pretty much always have a decent quantity that has two years or more on it.
                    I always 'solera' a bit of the oldest stock into new batches as well. That 'solera' (for lack of a better description) has been going since 1989.

                    1. re: The Professor

                      Funny thing ... before I got to your last paragraph I was thinking about an old Zymurgy article about solera brewing, in which the author discussed the changing nature of his solera brew, as it took on various 'contaminations' over the years, adding complexity to the beer. That's my memory. Maybe you remember that article better than I do.

                      1. re: Jim Dorsch

                        Didn't see that may have come along after I stopped getting the mag. I got the idea to try it after reading something Fred Eckhart described in his book 30 or 35 years ago. I didn't try though it until years later (late '80's), after having been inspired by researching the Ballantine brewery and learning more and more details about their legendary Burton, which they gave away to VIPs at Christmastime.

                        I've been pretty lucky about not ever having contaminated a new batch with the previous year's addition (which in turn contained a miniscule amount of every year's brew since '89). The main artifact of the process is a pleasant, slight (and very appropriate) tartness in the background.
                        I'm a bit of a maniac when it comes to sanitation in my little basement brewery so that's certainly helped in keeping this thing going. How long my luck will hold out should be interesting to see...this year's brew will be #22 for my my little holiday tradition.

            2. For simple but tasty, the Trumer Pils brewed in Berkley is a good choice, at least here in California where it's widely available on tap and consistently fresh.

              1 Reply
              1. re: juantanamera

                I'm with you on the Trumer, a very clean, crisp, fresh beer that is great with a lot of the ethnic food in the Bay Area, or just by itself on a warm day. It's a great everyday session beer