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Old 03-17-2005, 10:02 AM   #31
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I have to admit that I have had one REALLY good beer in the good ole USA.
It was in Austin Texas, "Shiner Bock" That stuff is so smooth that I could drink it till the cows came home!!


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Old 03-17-2005, 11:18 AM   #32
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I haven't heard of, or thought about Pearl Beer in A LOT of years.
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Old 03-17-2005, 04:38 PM   #33
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Frankly, I try to drink draft beer whenever possible. One better is if it is brewed on premisis! Best of all worlds is if it is a heady Weiss "mit Hefe", the unfiltered , cloudy kind in a 20 oz glass with a lemon floating in it!!! I like to call it "liquid bread."! Throw in a 3/4 lb cheesburger with fries and I'm livin! Woody
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Old 03-18-2005, 10:29 AM   #34
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Texlaw,

It has been at least 15 years since I had my last Shiner. What a shame!
Besides enjoying the great state of Texas, next was pounding back a few
Shiner's and the odd round of golf!!!

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Old 03-18-2005, 12:36 PM   #35
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Quote:
Originally Posted by TexLaw
I remember all the hype when the Triple Bock was coming out about ten years ago. Man, we all waiting for it and planning on buying it by the case. Thank goodness I only got the one bottle when I did. Whoa! Maple coming out the wahzoo! About as unbalanced a beer as I've ever had. I couldn't finish even the 8 oz bottle. Yes, it is an old ale, rather than a bock, but I surely couldn't care less how it aged. If I want sherry notes, I'll have some sherry before I drink that stuff again.

And, yes, cask conditioned is a wonderful way to go. Thankfully, Saint Arnold has its Amber available in a cask conditioned version at a few spots in Houston. I had one last night while hanging out with the owner and a couple other guys from the brewery. Yummy stuff. They actually make a cask conditioned version of just about every seasonal they do, as well, but you can usually only get something other than the Amber at a special event.

Man, only 9:10, and I'm ready for another beer. You'd think I had enough last night!


TL
You mentioned sherry. Now good Spanish "Jerez" compliment food like no other wine around. A good Fino (Tio Pepe, or La Ina from Domenq) are so bone dry it makes you pucker! I make almost all my soups and gravies using a Lustau "Los Arcos" Amontillado. I love a good sherry! Not too keen on the "Olorosos" though. Too sweet! Domenq makes a good one called "Celebration Cream". Woody
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