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.

[Zebedee DuBois]

Originally Posted by Reaper16

...I'm also not a Brown Ale fan to begin with, so all of my brown ale opinions need be taken with that particular grain of salt.

I think I hear ya here. I, also, have never had a brown ale that made me say 'wow'. I've had a few that were nice solid drinkers, but not an exceptional one.

[irishjayhawk]

Originally Posted by Reaper16

I like Bully Pils a lot. 'B' isn't a bad grade from me, it's a good one. I'll drink the shit out of a 'B' beer.

I have my conception of what an A-range American Pilsner tastes like though: Sam Adams Noble Pils and especially Victory Prima Pils are the class of American Pilsners for me.

How did I forget about Noble Pils?!?!

(you'll probably wonder how I drink that given it's hoppiness but it works for me)

Originally Posted by Reaper16

Those are two of my highest-rated New Belgium six-pack beers, too. I have a pretty low opinion of them, though their Lips of Faith series has a number of solid-to-legit-good offerings.

I'll have to give Lips of Faith another go but I didn't care for them much.

Originally Posted by KC Fish

So.... I had a tester 4 pack of Chimay earlier this week..



And I'm not really sure what to think of it. Very complex, with many flavors I couldn't really put my finger on. I want to say it was fruity, but I don't think that's a good description for it. Almost had a wine-like aftertaste. I think I was too shitfaced to really get a good impression of what I was drinking. But I did enjoy the hell out of it.

Anybody else have any impressions of this beer?

I LOVE Chimay. Perhaps the most flavorful beer I've had.

[Reaper16]

Originally Posted by the Talking Can

apparently it's an austrian brewery that opened up in cali....no distribution in the south though

RateBeer doesn't list MO or KS as distribution states, either. Hmmm.

[Fish]

Originally Posted by KC native

Chimay is the shit. It's probably the beer that really launched me into craft beer. I'm not as verbose as Reaper so I can't write flowery reviews but I love it.

Well I'd never had it before, and it kinda kicked my ass in a good way. But I didn't know how to classify it or even accurately describe what I was drinking.

I liked the Red the best, but they were all pretty good....

[Shag]

Originally Posted by the Talking Can

well, after drinking numerous Great Divide Espresso Oak Aged Yeti Imperial Stouts (because it was a revelation) i finally moved on to some other stouts

rogue shakespeare stout - a good beer, but didn't wow me for some reason, thin body, probably still comparing things unfavorably to the yeti

stone imperial russian stout - very fine, enjoyed immensely

and now tonight for the ku game:


left hand brewery 2009 oak aged imperial stout


on recommendation of my beer guy (also have a Samuel Smith Oatmeal Stout as backup, i'm reading some very mixed reviews for the left hand, oh well)...he also mentioned a Mikkeller Chipotle Porter, anyone tried it?

hard to imagine liking it for more than a few drinks

Try the Shakespeare apart from some of the other bigger beers before writing it off. A fantastic example of the stout style, IMHO. The Sam Smith is also a very tasty stout...

[Shag]

Originally Posted by Reaper16

Mikkeller's Chipotle Porter is actually very good. Easily the best beer brewed with chiles that I've ever had. It is very drinkable. The slow burn of the peppers works quite well with the chocolate flavors.

Have you had the Tyranena Benji's Chipotle Smoked Imperial Porter? I haven't had the Mikkeller, but I loved the Benji's...

[Reaper16]

Originally Posted by Shag

Have you had the Tyranena Benji's Chipotle Smoked Imperial Porter? I haven't had the Mikkeller, but I loved the Benji's...

Nope. I've never lived anywhere that Tyranena distributes to. They've teased MO for years, the ****s.

[Over-Head]

Rickards Red had some tonight

http://www.rickards.ca/en/Food/Pint%...e%20Plate.aspx

[the Talking Can]

http://draftmag.com/features/drafts-...s-of-the-year/

From classic favorites to rule-bending experimentations, this year was an inspired one for beer. We sipped, quaffed and guzzled our way through bottles, barrels and kegs to pare down the best of the best from 2010.

Angel’s Share Grand Cru
The Lost Abbey
Wood-Aged Beer
Angel’s Share is one of the most sought-after beers around, but it got even more exclusive this year when co-founder Tomme Arthur opened up his entire barrel library to create a blend of vintages past. He carefully choreographed barrel-aged Angel’s Share from 2010, 2009, 2007 and 2006—the brew’s debut year—for a palate-coating sensation of flavors: Mature licorice, plum, molasses and chocolate layer above roasted bitterness for a deliciously syrupy swallow that finishes remarkably dry.

Ranger India Pale Ale
New Belgium Brewing Co.
American IPA
You may know this brewery best for its ubiquitous malt-driven beer, Fat Tire, but this year New Belgium released another brew that quickly became a crowd pleaser. Ranger India Pale Ale’s an übercitrusy, Cascades-packed drink that tastes like grapefruit in a glass. Bright, juicy hops and drying bitterness make this an exceptional example of the style, and its approachability and mass appeal make it worthy of the widespread praise it received. It’s undoubtedly one of the year’s must-haves.

Duvel
Duvel Moortgat
Belgian Golden Strong Ale
Delicate yet demanding of your respect, this classic 100-point brew defines the Belgian golden strong style: Peppery spice punctuates pear, orange and floral hop scents, while on the tongue, ripe pear and peppery yeast tango before sweet honey balances a prickly hop finish. It’s a classic, and with each passing year remains a shining example of how an evolving beer world still holds flawless tradition close to its heart.

Yorkshire Stingo
Samuel Smith’s Old Brewery
Old Ale
The only beer this year to receive a perfect, 100-point score from our panel, Yorkshire Stingo nails the BJCP’s guidelines for old ales at every step, and goes the extra mile by delivering complex malty surprises with each trip back to the glass. Every sip’s memorable as rich caramel and sherry flavors play alongside deep, woody oak notes and molasses threads. The complexity is masterful and might be the best thing to happen to your snifter all year.

Pursuit of Hoppiness
Grand Teton Brewing Co.
American Red Ale
A bold, bright mouthful of hops, Pursuit of Hoppiness is one of the standout brews leading the burgeoning American red ale movement, and this year it transitioned from limited-release status to year-round availability. Sticky caramel flavors balance brawny bitterness while piney, citrusy hops deliver on the beer’s name. Displaying a stunning balance between hops and malt, this beer’s new distribution earns it a regular place in any discerning beer fridge.

Saboteur
Odell Brewing Co.
Specialty Beer
Odell’s Single Serve Series is full of perennial favorites, but this year’s addition of Saboteur set a new benchmark for the brewery. The brewers age a traditional English brown ale in American oak barrels once used to house the brewery’s refined, cork-and-cage Woodcut series, then inject rowdy Brettanomyces yeast for a secondary fermentation. The result is a sophisticated blend of toasty brown ale notes, tart Brett, vanilla and rich, dark cherries. A subtle pineapple note beneath the funk tips this beer into the realm of excellence.

Monk’s Blood
21st Amendment Brewery
Belgian Dark Strong Ale
A collaborative effort that took a year to complete, Monk’s Blood is the brainchild of 21st Amendment owners Shaun O’Sullivan and Nico Freccia, chef and DRAFT contributor Sean Paxton, and the team at Belgium’s De Struise Brouwers. This brew packs in a laundry list of ingredients—dried mission figs, caramelized sugar syrup and American hops, to name a few—for a sugary-sweet profile that’s spiked with spicy cinnamon, dark fruits, vanilla and oaky
tannins and wraps up with a fun, sour finish. There’s simply nothing else like it.

Hop in the Dark
Deschutes Brewery
Black IPA
This year saw a tidal wave of bottled black IPAs, but none caught our attention like Hop in the Dark, a Cascadian dark ale. It may not be credited as the first of its kind, but after 22 attempts to perfect the recipe, it tops the list. Cascade, Citra and Centennial hops offer citrusy, piney hop flavors over a bed of lightly roasted, coffee-infused malts. It’s a blend of two worlds and a standard for those exploring this new style.

Tripel
Westmalle
Belgian Tripel
As DRAFT’s first-ever 100-point review, we just can’t help returning to this beer time and again. Westmalle embodies the tripel style with a thoughtful balance of sweet, fresh pear, lemon zest and a dash of peppery spice. Its flirtatious effervescence sweeps the mouth clean, while lingering lemony hops leave the mouth pining for more. Quaffable yet world-class, this beer displays a quiet elegance achieved over a few hundred years of monastic dedication, and for that, the beer’s a timeless favorite.

Happy Ending Imperial Stout
Sweetwater Brewing Co.
Russian Imperial Stout
Big beer continues to bubble up from the South, and this 9%-ABV, ink-black brew from ATL is the one worth noting. Lurking beneath a robust blanket of roast, chocolate and coffee, plums and raisins sink into the taste buds while a bright flash of citrus hops introduce a wave of bitterness that cleans the luscious, heavy flavors from the tongue. It’s bold, complex and unsung in the world of hyped-up stouts.

etc....

[Reaper16]

Nice list from Draft Magazine, with the exception of Ranger IPA.

[ozarkchief]

Hard to go wrong with Samuel Smith. I'll have to be on the lookout for the Yorkshire Stingo.

[the Talking Can]

thanks to a 4 day weekend and a KU/Arizona bball game tonight, I'm going to try the Happy Ending Imperial Stout..i didn't even know Sweetwater made it till reading the article...

[HonestChieffan]

Did the stop off at Lucas today. They didn't have any Erdinger but I got a few new ones. Trying Vat 7 now. I have to admit, its not bad at all. Not something I will long for but it is pretty nice.

For a guy who bought his first tv in 27 years its a nice way to get over buyers remorse.

[KC native]

Originally Posted by Reaper16

Nice list from Draft Magazine, with the exception of Ranger IPA.

Yes, **** ranger IPA. It is horrible.

[KCUnited]

Picked up a couple Moretti La Rossa Birra Doppio Malto's in a mix-a-match 6er at Red X today. Got the sauce going early and the ol lady is rolling the meatballs.

Also in the 6er is a couple Schlafly Coffee Stouts that I haven't tried yet.

And of course Miller High Life Tallboys for the crew.