Hahaha… K-State…

Actually, I’m quite happy no one has mentioned them because it tells me that I can go almost anywhere in North America and try a local brew. I don’t want to go to North Carolina and drink a Full Sail or a Rogue. I want something local!

I grew up in the town that produces Full Sail, Big Horse, Double Mountain, Elliot Glacier, Henry Weinhards, and more. All of this just down the road from the Bridgeport, McMennamins, Widmer, and a myriad number of other breweries in the Portland, Oregon area. A decade or so ago, I would leave the Pacific Northwest (aka beer heaven), head to Texas, Nebraska, and points beyond and have a very hard time finding truly local beers. It’s so heartening to hear about and taste the local potables. I was traveling in Orlando, Florida recently and alas, I was unable to locate anything close to resembling a local microbrew. If you know of a good microbrew in that area, please let me know!

Schell beers are delicious! When I traveled there for work, I had several in a nice little pub called the Lamplighter, which also serves delicious, cheap food. Later that night, I had a few more in an even cooler place, the name of which I have forgotten. The second place was decorated with murals representing each of Switzerland’s cantons, complete with a short description of each. The place looked the way I imagine a little Swiss Bar might, and it was a load of fun.

All of the Michigan brews mentioned are great, and I would add that New Glarus Brewing in southern Wisconsin is also wonderful. Their Lambecs are the best I’ve ever had, and I’m a Lambec guy.

I think I have a man-crush. Can I say that here?

Seriously. Wonderful piece. And talk about local: I’m a novice home brewer. And I make far more beer than I can ever drink (and I like to drink). I often give beer away, and lately there has been a good deal of bartering going on in my social circle. For example, I have a friend helping me make an LP cabinet and book shelves in exchange for some scotch ale.

In addition to refining my taste in beer, the practice of home-brewing has facilitated the development of some sorely needed patience. Good beer takes time: the brewing, the fermenting, the aging, the bottling. And one needs to trust the yeast even when you think you’ve ruined 5 gallons of Kolsch. Yeast knows what its doing!

I look forward to brew-days. That there is a rich history of beer making among certain religious orders is no surprise. Brewing is a time-intensive project that involves a good deal of solitude. It’s a perfect craft for the contemplative life.

The six miles and more from my Grove City would stretch even Jason’s legs, but it’d be a good excuse to order the sampler. When I first moved here three years ago, regulars could purchase their mug hand-crafted by local potters. But alas the health code inspectors here in the People’s Republic of Pennsylvania put a stop to it. Not unlike when Jayber Crow gets his barber shop “inspected”.

For the sake of localism, NCB does about as consistent a job of it as you can reasonably expect–even going so far as raising their own beef now.

X-man

http://www.theatlantic.com/food/archive/2010/07/lessons-learned-as-new-york-times-food-critic/60647/

Some times, it’s Twnikie time. And Kraft mac and cheese time.

Humanity says so.

Ditto. I drank wine after age 21 but didn’t have my first beer until I was almost 25: it was either Beck’s Dark or Pilsner Urquell. I remember a friend having both of those at his house at the same time. I still like the latter to this day.

The first beer that I really, really liked (this was in the mid 80′s) was Watney’s Red Barrel, which I don’t think you can get anymore. It was only available on draft at one place that I knew of, and they happened to have great wings too. When they couldn’t get Watney’s anymore they replaced it with Whitbread Ale, then with Double Diamond. I haven’t seen either of those on draft anywhere for a long time.

My favorite brew in the world, bar none, is Fuller’s ESB, with Samuel Smith’s Oatmeal Stout coming in a close second. A couple places around here have Fuller’s on tap, for which I heartily thank ye brewe gods.

And on the subject of IPA: I grew up in a teetotaller, fundamentalistiv household – and the first beer that hooked me, in my 20′s, was an IPA (Kilkenny). The first craft brewery product that I came to love was also an IPA – Weasel Pale Ale, from Nottingham Road Brewery, KZN, South Africa.

I am sure beer is much cheaper in the States, like gasoline, but maybe that’s why we have the healthiest economy in the G8. :)

St. George Brewery in Hampton, VA has a range of fine brews (esp. their IPA) as does Williamsburg Alewerks. I second your recommendation on Starr Hill.

As I noted above, quoting Belloc, there are worse expenditures of tax proceeds than subsidizing the small brewer.