50 Beers to Try Before You Die

[NewChief]

Thought the beer snobs here might like this article (and probably critique the hell out of it).

http://www.wisdeo.com/articles/view_post/2984
(CBS) You've heard of "100 Bottles of Beer on the Wall"?

How about 50 to try before you die?!

Spoiler!

Call it the bucket list of beer.

GQ magazine put together a list of 50 beers from around the world all beer enthusiasts need to try before they die.

GQ's style editor, Adam Rapoport, narrowed down that list and, along with co-anchor Harry Smith, sampled Rapoport's top half-dozen. All six are readily available across the country, and inexpensive.

Rapoport's top six:

Allagash White
Ommegang Hennepin
Oskar Blues Dale Pale Ale
Redenbach Grand Cru
Anchor Steam
Samuel Smith Oatmeal Stout

All descriptions seen here are from GQ

Allagash White - $9 (4-pack bottles)
The Portland, Maine-based Allagash makes a lot of excellent, wheat-heavy Belgian beers, and this is their flagship: light and bubbly with a beguiling spice mix no one has been able to guess. This is a wheat beer. Like most, it's a little cloudy and sweet, relatively low alcohol. Often drunk a lemon or orange wedge squeezed into it. I don't want to say it's a beer for girls, but it's a beer for girls. They love it-especially on a hot, summer afternoon.

Ommegang Hennepin - $7 (750ML)
Earthy yeast plus lemon and clove in a supremely drinkable amber body. This is the best American saison there is. It's a farmhouse ale, aka 'saison' (pronounced SIZE-ON). Similar to a wheat beer, but spicier (a lemony, clove zest). Goes great with ethnic, spicy foods such as Thai food. And it opens like a bottle of champagne, which is cool.
Saison (French, "season") is the name originally given to refreshing, low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, to refresh farm workers during harvest season.

Oskar Blues Dale's Pale Ale - $9 (6-pack cans)
Packed with tons of citrus from a heavy dose of American hops, this is the quintessential stateside IPA. Like most pale ales, it's on the hoppier side-which means its slightly bitter and sour. You know hops when you taste em. However, it's not as hoppy as a IPA (Indian Pale Ale). And we really like the can, which makes it easily transportable, great to bring to a picnic or barbecue or the beach. Technically speaking, beer lasts longer in a can because no light is allowed in.

Rodenbach Grand Cru - $9 (750ML)
The classic Flemish red: funky, vinegary, and dark. A blend of one part young and two parts barrel-aged beers makes it deliciously sour with notes of boozy fruit. A fruitier beer, but not fruity sweet, more fruity sour. The fruitiness cleanses your palate so it makes you hungrier. Slightly more expensive, more fancy. More like wine than the six pack you pick up at 7-11. You could bring it to a dinner party.

Anchor Steam - $9 (6-pack bottles)
The one and only true example of this unique style, Anchor's Steam Beer is a lager in name only. Fermented at higher temperatures than your typical lager, it keeps the style's crisp dryness but adds fruity esters and extra hops. The most accessible and biggest name of the bunch. But it deserves the hype. It's a lager (which most commercial beers are, such as Bud and Heinekin), but it delivers more flavor. It's a good first step into the world of more unique beers.

Samuel Smith Oatmeal Stout - $3 (12 ounces)
The classic oatmeal stout: soft and creamy, with just a touch of roasted bitterness, like the soft poke of feathers in a down pillow. A meal in a bottle! Dark as root beer. Really rich and smooth. Goes down easier than you expect, kind of like Guinness. You don't need dinner when you've got a bottle of this in front of you.
Allagash White
The Portland, Maine-based Allagash makes a lot of excellent, wheat-heavy Belgian beers, and this is their flagship: light and bubbly with a beguiling spice mix no one has been able to guess.

Anchor Christmas Ale
Anchor has changed their Christmas Ale recipe every season since 1975 (along with their label design), but they hew pretty close to a classic, festive cold-weather brew: rich and fruity with subtle spice. Last year's had notes of vanilla and cinnamon.

Anchor Steam
The one and only true example of this unique style, Anchor's Steam Beer is a lager in name only. Fermented at higher temperatures than your typical lager, it keeps the style's crisp dryness but adds fruity esters and extra hops.

BrewDog Smokehead
The two Scots behind BrewDog look outside their homeland's long but languid beer traditions for the inspiration here, storing a pitch-black stout in smokey Scotch barrels to give it an outrageously salty, earthy tang.

Brooklyn Black Chocolate Stout
Dark stouts usually have hints of cocoa to them already, so the trick with chocolate beers is subtlety. Brooklyn nails it: Not too sweet, not too bitter, but chocolatey enough to make it special.

Dogfish Head Palo Santo Marron
Drink this one for its story, as much as for its taste: Dogfish Head's Sam Caglione traveled to the wilds of Paraguay to find one of the hardest, heaviest woods on earth and used it in a tank built to age just this beer. The dark, extra-strong brown ale gets an added kick of vanilla from the wood's unique oils.

Fritz Briem 1809 Berliner Weisse
Fritz Briem's is Berlin's take on wheat beer: yeasty and super-carbonated but with a uniquely tart, bright finish, making it the perfect summer beer (with no need for a pansy-ass lemon slice).

Great Lakes Dortmunder Gold
Richer, hoppier, and maltier than standard American lagers-or even German ones-but crisp enough to be your new go-to session beer. (Note to non-beer nerds, a session beer is usually one that's light in alcohol, allowing you to drink several different ones during the course of an evening. Or day.) Dortmunders are tough to find even in the homeland, but thankfully craft breweries like Great Lakes are making them common fare around here.

Hitachino Lacto Stout
Skip Hitachino's more common lemonade-y wheat beer and seek out this harder-to-find stout, made with milk sugar for extra creaminess and a slightly sour, Hershey-bar-like kick.

Lagunitas Cappuccino Stout
One of the best examples of a notoriously tricky style, this one tastes more like the foam of a cappuccino than the espresso, which is to say light, smooth, and just sweet enough to balance the stout's natural bitterness.

Leelanau Whaleback White
Leelanau is the side project of Ron Jeffries, who also brews at Jolly Pumpkin. Their wheat beer is cidery, sour, fruity, and extra dry, thanks to aging with wild yeasts in French oak barrels.

Lion Stout
If you only have one Sri Lankan stout before you kick, make it this one. Creamy and bittersweet, with a rich tan head and notes of fruit. Plus, it comes in cans-perfect for spicing up your next barbecue.

Ommegang Hennepin
Earthy yeast plus lemon and clove in a supremely drinkable amber body. This is the best American saison there is.

Oskar Blues Dales Pale Ale
Packed with tons of citrus from a heavy dose of American hops, this is the quintessential stateside IPA.

Oskar Blues Old Chub
Thick, sweet, and insanely malty; ruby-red, light on the hops, and heavy on the toffee notes. Old Chub outdoes all other Scottish Ales, even though it's made 4,000 miles from Glasgow.

Picobrouwerij Alvinne Melchior
Melchior is a solid English-style barleywine-strong, sweet, and malty, with notes of rich, dark fruit-but the extra kick from an infusion of mustard seeds pushes it into mad-science territory. It's so crazy, it has to work.

Pretty Things Jack D'Or
They call this one a "Saison Americain" thanks to a heavy dose of citrusy, west-coast hops. Belgian yeasts give it a sour kick and a blend of oats and barley smooth it out.

Rodenbach Grand Cru
The classic Flemish red: funky, vinegary, and dark. A blend of one part young and two parts barrel-aged beers makes it deliciously sour with notes of boozy fruit.

Rogue Dead Guy Ale
Rogue's Dead Guy is a strong, German-style maibock-full of hearty malts with a bit of spice from Saaz hops.

Samuel Smith Oatmeal Stout
The classic oatmeal stout: soft and creamy, with just a touch of roasted bitterness, like the soft poke of feathers in a down pillow.

Sierra Nevada Harvest Ale
Sierra's Harvest Ale marked a new trend for west-coast brewers when it debuted in 1996, and it's still the best of the (slightly-bigger-these-days) bunch: wet hopping, in which hops go straight from the vine to the brew kettle without being dried. They use cascade and centennial, grade-A west-coast citrus bombs, with extra earthy, grassy flavors unique to hops picked and brewed right at their prime.

Sixpoint Sweet Action
Sweet and very hoppy, with a little grass and citrus thrown in. It's mellowed a bit from the original recipe-their Double Sweet Action is closer to the roots, but harder to find.

Smuttynose Barleywine
This is one of the best barleywines around, but a bit challenging to get into. It's heavy on the caramel, and thick as syrup, like a sherry. Drink it like one, too: This is a perfect dessert beer.

Stone Imperial Russian Stout
Heavy, thick, and midnight black. Imperial is an understatement-this is a meal in a bottle. If you can find it, try it barrel-aged for an extra level of bourbony, syrupy goodness.

Stone Old Guardian
Old Guardian is a perfect entry-level barleywine. Not heavy and thick, like the more intense varieties, and with extra hops to balance the boozy, fruity malts.

Trumer Pils
Forget Pilsner Urquell-that watered-down swill has nothing on Trumer. Started in Salzburg 400 years ago but now made in the Berkeley hills, it's a radically flavorful pils, bitter and bubbly and extra dry with slight floral notes from heavy hopping.

Weihenstephaner Hefeweissbier
Cloudy, spicy, crisp, and tart, this might be the perfect wheat beer, and a summertime staple.



AleSmith Speedway Stout
This artisanal San Diego brewery boasts a line-up that is high in quality, and often in ABV. Speedway Stout just barely edges out their other offerings with its coffee infused richness that opens up more flavors as the beer warms.

Bear Republic Hop Rod Rye
This brewery's expansion may be built on the deserved growth of Racer 5 IPA, but you'll be greatly rewarded for tracking this down. Everything is on overdrive with huge hops, caramel malts ,and spicy rye, but the balance it maintains makes for an impressive brew.

The Bruery Saison Rue
The awards and accolades just keep coming for these young brewers. The line-up is always adventurous, but perfectly restrained rather than overt. Saison Rue is a farmhouse-style beer with hints of rye and wild yeast strains that make for a deliciously complex drink.

Cantillon Iris
The Iris is the flower of Brussels, and this annual brew is barrel-aged for two years. While it is spontaneously fermented like other Cantillon lambics, it differs in that it contains only pale malts and a portion of fresh hops (versus wheat and dried hops). It is tart but complex. Substitute this for sparkling wine and your guests will be glad you did.

De Struise Pannepot
A vintage-released Belgian Quadruple Ale that is sent forth into the world at least two years after it was brewed. The combination of flavors is compelling and rich while the carbonation keeps the heft of the beer from crushing the palate-which makes for a surprisingly easy drinking 10% ABV. An oak-aged 2008 batch is soon to be released.

Dieu du Ciel Route des Epices
This Montreal brewery is single-handedly raising the craft-brewing profile of Canada. This selection may not be their best known but it is probably their most intriguing, with its use of peppercorn. The flavoring is unmistakable, and pairs incredibly well with smoked meats.

Dogfish Head 120 Minute IPA
What can we say? If the West Coast Style IPA (arguably) became the USA's contribution to the beer world and is itself an exaggerated version of the English IPA, what is the next level? How about a version boasting 18% alcohol and 120 International Bitterness Units? (Note to non-beer nerds: That's crazy bitter.) Be careful with that 12-oz. bottle.

Jolly Pumpkin La Roja
Visitors to this Dexter, Michigan, brewery could be forgiven for mistaking it for a winery. Ron Jeffries barrel-ages every release. Most batches are then blended to provide consistency, but all have wonderful tart elements that the used barrels help to impart. La Roja is a delicious sour brown ale in a line-up of excellent brews.

Marin Brewing Company IPA
In our minds, this is the quintessential interpretation of the West Coast Style IPA. The aroma, color, malt balance, and bittering are perfect and eminently drinkable. There isn't an element that overshadows another, and it's an excellent baseline by which to enjoy other IPAs.

Orval
Only one beer is made at this Trappist brewery, but that is more than enough. Orval is a worldwide classic Belgian Ale. Proprietary yeasts imparted during secondary fermentation give Orval its subtle and distinctive sourness.

Port Brewing Shark Attack Red
What started as (and still is) a small pizza chain is now a full-fledged and high-quality craft brewery. Port Brewing is also responsible for the Lost Abbey line; Shark Attack Red is their Imperial Red Ale. It's wonderfully rich and balanced by intense hopping.

Russian River Pliny the Elder
Perhaps the most well known and sought out double IPA on the planet. The reputation is well earned, as the brewers have found the magic spot between huge flavors and drinkability. This is a hop head's dream.

Saison Dupont
The style has been making a welcome comeback, and this one is probably the best known progenitor. Saisons are traditionally delicate but flavorful, complex but not overt. They are excellent beers for food pairing, and Saison Dupont is the perfect match for a huge range of flavors.

Schneider Aventinus
Consistently recognized as one of the top beers in the world, Aventinus is a wheat doppelbock with flavors of bread, caramel, and fruit, and a slightly bitter finish. And the carbonation level makes it a very drinkable 8%. A classic.

Westvleteren Abt 12
This Trappist beer is available only at the source and there are strict limits as to how much one can purchase. The monks only make enough to run the monastery. Its difficulty to obtain aside (but not discounted), "Westy" 12 is widely considered one of the best in the world, and is often aged for several years.

Harviestoun Old Engine Oil
Yep, it's the color of old engine oil. (Is there not a manlier name for a beer?) And, while we haven't actually tasted old engine oil, we're going to say that it tastes nothing like it. A perfect balance of roasted coffee flavor and chocolate, with a slightly bitter finish. For a heavy beer it's surprisingly drinkable.

Great Divide Espresso Oak Aged Yeti Imperial Stout
This medium- to full-bodied brew first hits you with a huge toasty espresso taste and then with a bitter, hoppy finish. The Colorado-based Great Divide recommends drinking it for breakfast, but with a cloying high 9.5% ABV you'll need to take a nap for lunch.

Double Mountain Black Irish Stout
Why do we import Guinness when we have this right here? Brewed in Oregon, this has that creaminess you love in Guinness, but with real flavor-pleasantly roasty, with a hint of dark-chocolate bitterness.

Samuel Adams Utopias
It's hard to call this a beer because it has no carbonation, has the consistency of brandy, is best sipped from a nosing glass, and, oh yeah, it costs $150 for a 24-oz. bottle. But it's worth a taste if you come across it at a bar: complexly sweet, like a port.

Aecht Schlenkerla Rauchbier
We can't pronounce it either, but don't let that keep you from drinking it. Simply ask for it at your finer beer store or bar as "that German Smoke Beer," and they'll most likely bring you this: a beer made with malt toasted over an open fire that gives it a pleasantly smoky flavor-like liquid BBQ.

Russian River Valley Brewing Co. Beatification
Perhaps the wildest American Wild Ale out there. Mouth-puckeringly sour, funky like a barnyard, with a little bit of oak (it's aged in barrels). Beatification is a super-intense beer that you will either hate or become addicted to.

Monk's Café Flemish Sour Ale
This is like drinking a Sour Patch Kid. Light, with a pleasant, palate-cleansing sourness, it's the perfect partner to a pile of Belgian frites and mussels. Or anything you want to eat a whole bucket of.

[dirk digler]

Originally Posted by HonestChieffan

Toss in an Erdinger...a great German Wheat...

Lucas will have more than you can haul. Lucas at Martin City is excellent and has beer smart folks.

Will do. Is that off 150?

[dirk digler]

I got drunk off Milwaukee's Best one time in college. Never again and there is a reason why they call that shit The Beast. That shit is nasty and it doesn't taste any better coming up.

[Rudy tossed tigger's salad]

I'm familiar...

[HonestChieffan]

Originally Posted by dirk digler

Will do. Is that off 150?

yes its in the first new development on the north side of 150 just past the new stoplight tht runs you back into martin city proper. hard to see but you wont ever forget how to get there

[NewChief]

Originally Posted by Reaper16

Awesome? It looks pretty awesome to me. HCF should be applauded for his beer trips.


What is my attitude? Civil? Fair? I think so. If only that were actually trendy.

I don't know what turdcorn is, but that sounds like an accurate description of Milwaukee's Best. Yeast infections are bad. Beer can certainly get infected though any number of bacteria. You don't want infected beer; it's gross. There are classic beer styles over a thousand years old (lambic, guezue, some Saisons) that are spontaneously fermented b the yeast in the open air. These beers have naturally occurring Brettanomyces yeast which causes funky, barnyard, horseblanket flavors (this yeast is absolutely feared by winemakers. Funk is a definite flaw in wine, but in beer it can be something transcendent) and they can also have some bacteria, such as lactobacillus or pediococcus, that cause lactic or acetic sourness in a beer. When controlled, those bugs can do nifty things in beer. But you don't want your bottles or brewing equipment to get overtaken by those bacteria; that's how infections happen.

Maybe turdcorn is huitlacoche? Wonder if anyone has ever worked that into the brewing process.

[irishjayhawk]

Originally Posted by Reaper16

Yeah, you're at the super n00b level in terms of what your palate will likely be able to fully appreciate at this point. Thankfully, I remember my super n00b days. Here's five beers that helped me along back when I was a n00b in 2007:

Boulevard Bully! Porter -- it helped me to appreciate the darker malt flavors and was instrumental in getting me to appreciate roasted malt character. It's also a good beer to show off how hops can be an important part of a beer even when the beer isn't trying to show off the hop flavors.

Bell's Two Hearted Ale -- the first India Pale Ale I fell in love with. It happened on first sip. All those floral and grapefruit hop flavors. This is a stellar beer, period, and a great way to appreciate high alpha acid beer.

Rogue Dead Guy Ale -- A wonderfully balanced beer. It's brewed in the Helles Bock lager tradition but it uses ale yeast, so its something of a hybrid. This is a great example of a full-flavored beer that shows off what malt types and hop types that play well with each other can do together.

Goose Island Matilda -- this is a Belgian Pale Ale. It isn't nearly as hoppy as an American Pale Ale; the yummy Belgian yeast is the major player here. Brewing spices, airy malt, some grassy hops, wonderful fruit flavors of lemon, pear and white grape, and a lively effervescence. This beer is very refreshing yet complex. And it is insane to pair with all kinds of food, from grilled salmon to a simple turkey sandwich.

Weihenstephaner Hefeweissbier -- this is the gold standard of German hefeweizen. You're not going to find a better straight-up German wheat beer. Again, refreshing, easy-drinking, yet rich with complexity.

Not only will those five beers help your palate along in different ways, they are each deep enough to keep revisiting. They will get even better the more you learn and grow.

Well, at least we overlapped on one. dirk, Matilda and Weihenstephaner are really, really good choices as well. And, I stayed a way from BLVD products figuring you've tried them but if you haven't, the Porter may be their best year round effort. Also, Bob's 47 may be their best seasonal - scratch that - it is.


Shag - Good point. Chimay Blue is the one I love but none are terrible. They're just varying degrees of goodness with Blue being far and way the best.

[HonestChieffan]

Chimay Blue...fun to watch someone not familiar, slam like its Coors lite grab a second and do it again, see the eyes dull, roll back into the hole where their mind used to be.

But....it is a great brew.

[irishjayhawk]

Originally Posted by HonestChieffan

Chimay Blue...fun to watch someone not familiar, slam like its Coors lite grab a second and do it again, see the eyes dull, roll back into the hole where their mind used to be.

But....it is a great brew.

Yeah, not many people realize the little bottle packs the punch.

Another stout I like though, dirk, is Avery's Mephistopheles Stout which has this aftertaste that leaves you craving for more.

[Slayer Diablo]

Originally Posted by HonestChieffan

Hard to throw rocks at a day on Omaha Beach, two days later visiting Gen. Patton's Grave, a lunch in the Huertgen Forest...a great venison stew and a local brew and a couple hours discussing what the hell the object of Rugby is with an Irishman who played on his town team for 20 years and why soccer is so boring to American Football fans.

...

Beer Time..Hofbrau Munich

I have that mug. Best 8 Euros I ever spent.

[crazycoffey]

Originally Posted by The Pedestrian

I have that mug. Best 8 Euros I ever spent.

I got that mug in Vegas....

[Slayer Diablo]

Originally Posted by CrazyCoffey

I got that mug in Vegas....

That's kinda cheating...it's like collecting all 50 state magnets/spoons/whatever at the same airport or gas station.

[Saccopoo]

I did a personal IPA taste testing this week, and Anderson Valley's Hop Ottin' IPA was the clear cut winner - at least for what my pallet prefers in an IPA.

The hops, while obviously noticeable as the style demands, was extremely well integrated into the ale, creating a very pleasant and enjoyable alternative to what is typically an over-hopped style that leads to single note obnoxiousness in the nose and on the pallet.

Typical American IPA's are reflective of the brash and raw nature of what the brewers think of this style. They tend to remind me of the incredibly over-oak chardonnay's that came out of California over the past two decades. An overall lack of finesse and layering permeate this beer style, particularly in the US, but the Hop Ottin' went against the typical brutish and raw offerings and provided detail, ambience and style.

[crazycoffey]

Originally Posted by The Pedestrian

That's kinda cheating...it's like collecting all 50 state magnets/spoons/whatever at the same airport or gas station.

I lived in Germany for three years, does that help?

[Reaper16]

Originally Posted by Saccopoo

I did a personal IPA taste testing this week, and Anderson Valley's Hop Ottin' IPA was the clear cut winner - at least for what my pallet prefers in an IPA.

The hops, while obviously noticeable as the style demands, was extremely well integrated into the ale, creating a very pleasant and enjoyable alternative to what is typically an over-hopped style that leads to single note obnoxiousness in the nose and on the pallet.

Typical American IPA's are reflective of the brash and raw nature of what the brewers think of this style. They tend to remind me of the incredibly over-oak chardonnay's that came out of California over the past two decades. An overall lack of finesse and layering permeate this beer style, particularly in the US, but the Hop Ottin' went against the typical brutish and raw offerings and provided detail, ambience and style.

There are a lot of people that prefer the East Coast style of IPA to the abundantly-hoppy West Coast style IPA. It's fine to flat-out dislike the super-hoppy, unbalanced IPAs. But to say that they are one-note is indicative of one of two things: 1.) your palate specifically can't handle the hop bitterness at those high levels, so the nuances are lost to you (I know a few beer drinkers that I respect who have this particular palate sensitivity) or 2.) your palate just needs time to adjust.

The most complex IPAs are the ones that you might describe as "one-note." Some of the west coast IPAs do amazingly intricate things with lupulin. No one is going to say that Pliny the Elder or Alpine Nelson (or Hell, even Midwest IPAs like Bell's Two Hearted Ale) are one-note.

[irishjayhawk]

Originally Posted by Reaper16

There are a lot of people that prefer the East Coast style of IPA to the abundantly-hoppy West Coast style IPA. It's fine to flat-out dislike the super-hoppy, unbalanced IPAs. But to say that they are one-note is indicative of one of two things: 1.) your palate specifically can't handle the hop bitterness at those high levels, so the nuances are lost to you (I know a few beer drinkers that I respect who have this particular palate sensitivity) or 2.) your palate just needs time to adjust.

The most complex IPAs are the ones that you might describe as "one-note." Some of the west coast IPAs do amazingly intricate things with lupulin. No one is going to say that Pliny the Elder or Alpine Nelson (or Hell, even Midwest IPAs like Bell's Two Hearted Ale) are one-note.

How long does an IPA (or even PA) taste take to acquire? I'm wondering if it hasn't come to me now if I'm not getting it.





Also, had some Ommegang tonight. Not outstanding but very solid.