Agreed. Read more

I don’t know a ton about aging beers, but I remember people recommended the Goose Island barleywine be cellared for a year or so when it came out last fall. In my limited experience, the most useful thing aging does is calm down a beer that’s released too hot/boozy. If there’s an alcohol burn to a new release, I think… Read more

Sierra Nevada is a great pick, especially now that they brew so many different styles. I’ve only had one Gigantic beer, a pale ale I reviewed here about a month ago, and I loved it. No 3F reaches here, either, dammit. Read more

yeah, i kinda feel like all barrel-aged coffee stouts are good. This is the only Crazy Mountain I’ve tried, and I should have mentioned that they sent me a free sample. I’ll have to try to get ahold of some of the other stuff (it’s funny to judge a brewery based strictly on its canned barleywine, I suppose). Read more

yeah, that’s a good point, the timeline is strange. Read more

that is a handsome label! Read more

So did they call it a false representation of employment history then? That’s still bullshit, but then in their eyes they’re hitting you for a lie (which turns out to have been a typo). Read more

They discuss this at least once a week. Harvilla is the consensus champion when it comes to all things physical, because he is the best at laser tag. Read more

Yeah, there seems to be a lot of overlap in our tastes. Founders is right up there for me, though I haven’t had a really good pale lager or saison from them, two styles I love. I haven’t had the unfiltered DBA, but people who’ve had it on-site rave about it for sure. Read more

That’s a unique list, but your logic is sound given your preferences. Someone else said Sam Adams, which I think is somewhat similar to Brooklyn in that it gives you a ton to work with (although I prefer Brooklyn’s boutique offerings to Sam’s, overall, the general idea is the same). Read more

Good choices, Left Hand Polestar helps out with the lower-abv/less-hoppy stuff you’d need to get through the earlier part of the work day. Read more

That’s a nice, well-rounded list. I haven’t had a ton of Great Lakes, but I know the Dortmunder Gold is fantastic, and lighter lager is a hard to fill slot. Read more

I’m very proud of my journalistic integrity when it comes to overlooking The Danner Issue when it comes to evaluating the beer. Read more

Sam Adams is an undercover good call, because they brew so damn many different styles, so you wouldn’t really be shut out of anything. I’ve loved the few Great Divides I’ve tried, and Maine is one of my favorites for hoppy beers. Good list! Read more

Solid list, Great Lakes Dortmunder takes care of a lot of the harder-to-cover ground, then you’ve got all your hops, sours, stouts. Well done. Read more

Nice. I’d love to try one of the higher-proof ones in a root beer float. Who knows how this will all shake out, because beer marketing and distribution is such a weird business, but as a total outsider I’d guess your dad’s buddy might be in good shape w/ this. Read more

Thanks for the intel. Now that you mention it I remember seeing LaCrosse on the bottle and thinking “wait, a lot of dubious stuff seems to come from there.” Also good to know it’s better than the Sprecher; my fridge doesn’t have room for two hard root beers, so it’s nice to have the matter settled. Read more

Jager is brutal stuff. I wish more bars carried root beer. I can’t remember ever having a rb-based cocktail in public. It’s a shame. Read more

Since Grand Marnier already has some brandy in it, it can steer a sidecar too far in that direction; it’s great on its own, but I prefer Cointreau—a straight triple sec—for mixing. Read more

I think people like rims for the show more than for the flavor-enhancement, which is funny since, as you say, the “show” turns into a goddamn mess upon first sip. I’d never thought of adding salt water to a margarita, but that’s a good idea (if you like salted margaritas; I don’t, so I never really put much thought… Read more