I've tried their Purple Haze, which isn't bad, and will probably like this one even more Been meaning to mention that I'm not impressed with Beck's new Sapphire beer, supposedly made with a new hops called Sapphire. Doesn't have the flowery, citrusy, or herbal taste of some American hops or the bittering of German, Czech, and some American hops. I'd say it's on a par with Yuengling, maybe brewed for the North American mass market, so I'd just as soon drink Yuengling.
i'm sure it's a lot different than beck's sapphire and the andygator isn't really so great in taste especially when you compare it to a great dopplebock like ayinger celebrator "Andygator, a creature of the swamp, is a unique high-gravity brew made with pale malt, German lager yeast, and German Perle hops. Unlike other high-gravity brews, Andygator is fermented to a dry finish with a slightly sweet flavor and subtle fruit aroma. Reaching an alcohol strength of 8% by volume, it is a Helles Dopplebock." http://www.beeradvocate.com/beer/profile/3/1565/ "Abita Andygator, a creature of the swamp, is a unique, high-gravity brew made with pale malt, German lager yeast, and German Perle hops. Unlike other high-gravity brews, Andygator is fermented to a dry finish with a slightly sweet flavor and subtle fruit aroma. Reaching an alcohol strength of 8% by volume, it is a Helles Doppelbock. You might find it goes well with fried foods. It pairs well with just about anything made with crawfish. Some like it with a robust sandwich. Andygator is also a good aperitif and easily pairs with Gorgonzola and creamy blue cheeses. Because of the high alcohol content, be cautious sip it for the most enjoyment." http://abita.com/brews/our_brews/andygator
Tiger beer from Nam ,if you got the right batch, not too consistent though LaQuanita Sucks from California , limited availability Throggs Nugget Nectar from Pennsylvania, another limited brew Blue Point MOSAIC from Long Island NUGGET NECTAR is a must if you can get it . Usually from Feb to May .
I recently came across this delicious brew with an outstanding finish: http://www.beaus.ca/beer/lug_tread tried some of their others, all excellent quality.
This might interest you. Not real surprising since you say it's next to impossible to get a brewing permit in Mississippi. http://www.thrillist.com/drink/nation/every-state-in-the-usa-ranked-by-its-beer
Have the laws changed? Persons could make their own beer, before; but, only up to a certain quantity.
there are starting to be more new brewers, probably because of what's happening in louisiana but, it's still mississippi, the 50th state http://www.natchezbrew.com/home.html not in the county where i live, it's even illegal to possess an alcoholic beverage
have you never heard the term 'dry county'? "A 2004 survey by the National Alcohol Beverage Control Association found that more than 500 municipalities in the United States are dry, including 83 in Alaska. Nearly one half of Mississippi's counties are dry. In Florida, three of its 67 counties are dry, all of which are located in the northern part of the state, an area that has cultural ties to the Deep South." http://en.wikipedia.org/wiki/Dry_county
I have. But, under our Constitutional form of government, if it isn't delegated by the People, it doesn't exist if we have to quibble before a Judicature. Rights in private property (and private Act) resulting in the acquisition and possession of private property, is usually declared inalienable or indefeasible in State Constitutions and supreme law of the land of a State.
Sam Adams. A large brewer posing as a craft brewer. If you want the real deal, come to Colorado. http://www.coloradocraftbrews.com/colorado-breweries/
the people in pearl river county, voted for a prohibition on alcoholic beverages of course you have no clue what it's like to live in a dry county and sam adams makes some good beer, the evidence is in the glass oh please, i was in the business in san francisco, during the 20th century microbrewery revolution
Sam Adams did start off small, though, at a time when Anchor Steam and Sierra Nevada were a couple of the few really different beers out there. It wasn't just a spin-off from Budweiser or another big brewery. Anyone remember way back when Budweiser had a very nice, subtle flavor, apparently from being aged on beechwood chips? It's doubtful that they even throw one beechwood chip into a kettle of beer today. Back in those days, Ballantine Ale had a uniquely skunky flavor that I quite enjoyed, apparently from Brewers Gold hops. Today, if Utica Club or some other big brewer puts a Ballantine Ale or a Pabst Blue Ribbon or Rheingold label on a can of beer, it tastes just like a mainstream US, Canadian, or Mexican beer.
I've been brewing beer for over 30 years, started just before the homebrewing fad was all the rage. I'm not going to get into my background too deep but I know a little bit about beer let's just say. When micros started popping up here and there it was terrific. Something other than budmiller that hasn't sat on a cargo ship for weeks crossing the ocean. The beer was decent for the most part. That went on for a decade or two then the kids got a hold of it. Now they are all over the place and most of them pretty much produce the same product - thin, runny and hopped to death. Just hop the (*)(*)(*)(*) out of it and kids will throw money at it. Nobody knows anything about beer styles anymore, or balance or mouth feel. Kids with money (mostly the guys, the gals are smarter in this sense) equate hoppiness with quality. "The hoppier the better" and while there's nothing wrong with a strongly hopped beer, it needs to be balanced and a pale ale shouldn't taste like battery acid. So these micros are everywhere now producing overhopped, thin (*)(*)(*)(*) and charging tons of money for it. Giving it a cute name helps out a lot also - it's all a fad for most people and the craft has been wholly commercialized and bastardized. The industry has now become what it once loathed. When I see "craft beer" anymore I run. I've now just given up on even trying it anymore unless someone I know and trust recommends it. I used to ask for samples but even then it was a waste of time, very few times did I ever find something that was extraordinary and not just overhopped (*)(*)(*)(*). There are maybe 3 or 4 micros that I'll go to. I don't go to those places that have like hundreds of beers on tap, every time I do I get some kid who just started working there scripting the crash course in beer terminology on me that he just got. I was in a micro just over the weekend in Buffalo NY and I ordered their lawnmower version and it was ok, the wife ordered a cherry wheat and to my surprise it was pretty good. Unfiltered, pale, sharp cherry aftertaste and just enough hop to balance it out. I was kind of disappointed I didn't try their other stuff but I was on a one-beer limit since I was driving.
You make some good points. I've found myself backing off a bit from extremely hopped beers to those with more a malty balance.
