It’s Dos Equis for me going forward. Though our local breweries have some very good tasting beers that knock commercial breweries out of the park and with very good prices.
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bbqLuv
I feel AB has the potential of going bankrupt in the months ahead. The Bud Light issue isn’t going away. They’re too many die hards out there and they’re mad as hornets.Comment
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For me I usually have these in the fridge.
Guinness, Modelo Negra, Newcastle Brown Ale, and Samuel Adams Octoberfest.
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When I want a Mexican beer, it's Bohemia for me. It's impossible to find.Last edited by Bkhuna; July 5, 2023, 05:57 AM.Comment
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We would all agree beer should be nice and COLD. The wife and I are eating out tonight. I ordered Dos Equis and it wasn’t cold. If am going to pay $8 for a16 ounce mug it should be cold. The waitress had the manger at our table and she told me our cooler is at 32 degrees. She was at our table in 45 seconds, no way she checked the cooler. She brought me another beer and it was some colder. I should’ve had my Thermapen with me.Comment
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Well no, we would not all agree that beer should be COLD. The proper serving temperature for fine ales is what most Americans would consider "warm". So much flavor is masked when it's served only a couple degrees above freezing. A good rule of thumb is serve it just a couple of degrees cooler than it was fermented at.
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It's personal taste obviously but not all beer has to be COLD, for me. There are beers I enjoy at a cool room temperature, or less than cold anyway
I enjoy darker, heavier beers almost "warm" in the late fall/winter.Comment
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To me “room temperature” is a bit of a cockeyed reference. I mean, define “room temperature.” Someone’s living room in SoCal, AZ, Spain..? A kitchen in the Black Forest of Germany? A cask cellar in Yorkshire or Scotland?
I hate when people say, “Eew, they serve their beer at room temperature in England.”
A: that’s not necessarily true. And B: just because it’s not mechanically refrigerated doesn’t mean it’s warm…that “room” might in fact be a quite cold centuries old cellar under a pub. -
I see your reasoning but have to disagree somewhat. "Room Temperature" is used as a general phrase in areas such as letting dough rise. I can only speak for myself but room temperature is probably attributed to be a comfortable setting for most people. So, I think of 70 degrees Fahrenheit when I use the phrase. So, a "cool room temperature" would be at least 50 and up to about 65 or 68. -
Porkies And right there is the problem I address. First, define room temperature. And then, it often relies on context AND location. “Room temperature” may indeed be perfect for my focaccia…but terrible for beer or wine. Likewise, it could be the opposite, really nice for beer or wine…but my bread is never going to rise properly. Aside from not being the same, “room temperature” in Edinburgh, can be wildly different in London, Paris, Nova Scotia, Dallas, Orlando, or San Diego.
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I love all beer, when drinking one or two. If I am enjoying a long afternoon buzz, I drink Budweiser.
I never cared much for any Light beer. I have been known to drink a Shandy or three. (50/50 beer and lemon soda, NOT lemonade). 😎Comment
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If you get a chance and you’re open to it, our house beer is New Belgium Trippel. We drink more spirits here, mostly neat.Comment
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