This thread is making me ** VERY ** thirsty. 
Stouts are a great change of pace from pilsner- and lager-drinking. Don’t know exactly what category it would fall into, but I also enjoy Samuel Adams when I’m feeling like splurging a bit beyond the American blue-collar stuff.
On the Guinness issue: Almost everyone I’ve ever met claims to love Guinness, practically without trying it. Lets face it, its definitely an acquired taste. The first time I had it, it was very hard to drink; I couldn’t even finish it. Now my palate has become used to it, and its become quite tasty. My point is, give people a break when they claim to not like it, and realize that even you, yourself, probably couldn’t handle the taste during your “first time”.
I’m down with OCC.
(Yeah, you know me.)
I, for one, liked Guinness from the start, but then again, I was drinking “good beer” from the start. The stuff that kicked my ass the first time I had it was Old Nick. Now that is a hearty brew! Another strong one I had was Swiss- Samischlaus(sp?) I can’t remember the alcohol content but I think it was hovering around %18!
Guiness great. But it’s best when served warm from the tap, like they do in Ireland. It’s a fucking appetizer! Yum!
Yer pal,
Satan
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I beg to differ. Guinness is a meal beer. Three Guinness will make your stomach stop growling.
But, more importantly, a tip for everyone who likes Guinness: you will LOVE Murphy’s Stout.
Coldfire: second to none but Satan.
“You know how complex women are”
Coldfire,
Murphy’s is way too sweet. If you like Guinness, stick with it. If there’s no Guinness, there is a West Indian (I think, Jamaican) stout called Dragon and also an English stout called Beamish. Both of those are similar to Guinness. But Murphy’s, no.
I like Guiness stout but if it’s a little too “carbony” for your taste try Young’s Oatmeal Stout. Just as black as the Irish brew but smoother and a tad less bitter. Remember, the sheep on the bottle is your sign of quality.
“Popeye? Hm? He’s not much of a judge of women!” King Blozo
Say, does anyone remember when they stopped making Killian’s Irish Red Ale? They still make the lager which isn’t bad but the ale was much better.
PCW, and exactly WHO is it that you get down on your knees for!!??
OCC, actually, I haved loved Guiness since the very first time I had it. Then again, the first time i had it was after a few rounds of Glen Livets shots. 
“How’d you get your mind to tilt like your hat?”
-The Thrashing Doves
He isn’t any christian diety that I would chant “Hail Mary’s” too
I really try to be good but it just isn’t in my nature!
Ohh and as far as Guiness goes… Grape Koolaid is really my drink of choice so what do I know about beer anyways… If it doesn’t have a lime in it… I don’t like drinking it.
I really try to be good but it just isn’t in my nature!
Saying a prayer for PCW. In nomine Democritus, et fili, et spiritus sanctus…
All is forgiven, my daughter
“How’d you get your mind to tilt like your hat?”
-The Thrashing Doves
Actually, I think some of the better Candian beers are as good as alot of American micros… however, does anyone know if the import Keiths or Sleemans into the US, or California, for that matter? I know I don’t get it here, but that might just be a regional thing.
“Mustn’t second guess the Irish!”
Ye Gads! An’ au contraire, mon petit cheri. What the bleedin’ Irish ken o’ fine ale wouldnae fill a thimble. The Irish know of guns, germs, and revenge, in no particular order. (Failte Irishers! Ye know I’m kidding, but help me stem the tide here before it’s too late. We’re talking of Canadians and beer fer pity’s sake!)
Malicious moralizing aside, ay sguir! ‘S no accident that the Germans define beer as ‘Liquid Bread" – an’ they’ve not even had a John Courage to help them along. Any ale that ye don’t have to scrape off yer teeth the next mornin’ ain’t worth drinkin’. Guinness is a fine distraction, but John Courage is a hulle sian.
This year’s batch of Dr. Watson’s Winter Porter is just bottled, and the strong of heart among ye are welcome to the Grand Opening on or about Mar 1. (Fer them what know yer brew, the O.G. was variable along 50 U.S. Gallons from 14.5 to 16+, got blended as best I could in the secondary, filtered and blended again in the bottling, and the F.G. ain’t been determined yet, but promises a good time. I’m guessing, with the black patent, that we’re looking at somewhere between 6 and absurdity.)
I’ll see yer Labatt’s, and raise ya . . .
Dr. Watson
“So, ya mean that, etymologically speaking, ‘cloaca’ can’t be used as a verb?”
Hi C&W,
I used to homebrew myself... but my college roommate took all the equipment. I recall one batch we made... it started out as some sort of ale, but we kept adding black patent malt, different hops, and before we knew it, we had a doppel-bock! It was so thick, but really good! I think the final was about 13% alcohol! We used to bottle them in old Pete's Wicked Ale 22oz bottles, and after drinking one of those, it felt like you had a better part of a 6-pk of regular brew! That was one beer that stuck to yer teeth! =PI got one more question… (or just a shameless attempt to bring this thread back up!)
Does anyone know where I can pick up a 5 gal glass carboy for cheap? I want to start brewing again… Thanks, in advance.
Guinness isn’t just good, it’s good for ya! Lot’s o’ B-vitamins, and low-calorie, I hear. My personal fave (who’s up for a black-and-tan?).
Canadian beer-Molson’s and Labatt’s are ok, especially when watching hockey, but the stuff that makes me cringe is Kokanee. Kinda like Hamm’s, but nastier.
If you folks want a good beer that will slap you around, I highly suggest ‘Snow Cap’. I think it’s of the Red Hook family. It’s either a scottish ale or a doublebock, I forget, but a lethal amout of alcohol hidden in a smooooth beer. And, the reciepe changes a little each year-my local pub keeps different vintages for ‘taste tests’ every year. I personally liked the '98…:>)
To you Canadians-is there a beer that is brewed in the Yukon? I like to try beers from around the world-I know Moosehead is in Nfoundland, but the Yukon??
Gotta disagree with you there, serving stout warm is the English way…in Ireland, from the tap, it’s cool not cold, between 38 and 48 degrees Fahrenheit.