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was at Prague Beer Museum tonight in Prague 1 (Old Town)--bougie but not touristy. with old friends, so my notes are sparse, tried:

 

svijany maz--my favorite beer of the night, a pale lager, sweet w/ lots of hay and flowers

benedict klasterni, ipa-style monastery beer, brute force hops and not much else

Ferdinand sedm kuli--second favorite of the night, amber lager, licorice, plum, basil

Bernard cerna lavina--dark lager, unfiltered, coffee upfront with a little chocolate

Merlin cerny--dark lager, dominant caramel flavor

kout tmavy--dark lager; might have been the end of the cask, was underwhelming. Very smooth, dense head.

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tonigt: full moon belgian white ale--it is not really belgian, but a belgian style witbier from the mudshark brewery based in arizona. i quote my beeradvocate.com review:   looks very nice in the gl

Click. Way too young. And let's not forget his great whisky writings.

I'm not a huge fan of the Oberon but it seems the most accessible for the masses so it is the one that is most often on tap. It is a summer beer most change out to Pale Ale for the fall/winter (I lik

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tap beer day!

 

stochasticity project grapefruit slam ipa - this is a newish brand made my large craft brewer stone. the grapefuit part of the name is certainly apt. I remember dreadnaught being better, but it's been a while.

 

omnipollo stillwater premium nebechanezer remix - if I understood the waitress correctly this isn't a collaboration as much as it's the omnipollo version of stillwater premium brewed at westbrook in south carolina. this is the kind of beer I like now, hoppy, yeasty, etc. not quite as exciting as their phanta-morgana, but very nice.

 

jolly pumpkin #47 w/thai basil - a very refreshing light bodied saison (hahaha). far from the first thing I had yesterday, but it was very nice.

 

stillwater/l'anjub aloja - nice fuller bodied saision brewed in spain.

 

evil twin yang - 10% dipa. I think this was the first evil twin beer I had, and it's still a solid dipa. not the best thing I've had from them recently.

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evil twin cowboy - brewed by et in stratford, ct. this is a nice smoky pils, with just a hint of brett/weird yeast and hops. I would put this somewhere in the middle of the evil twin pantheon.

 

evil twin freudian slip - 12oz bottle brewed by et in ct. this is a 10.3% abv barley wine. this is hoppy, but not overly so, and has a really nice depth of malty flavor. I really like this. a previous release of this beer brewed by westbrook in south carolina and I've seen it around in 22oz bottles. it would be interesting to do a direct comparison to see the effects of age and different brewer. this is the kind of beer you would expect to age well, but I'm not sure if the recipe is the same or how old the bombers are.

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premium omnipollo colonial style ale omnipollo - this is the same beer I "reviewed" above. this one is much better on tap, everything seems tight or clenched and there's a slight note of armpits. second bottle tastes better than the first, but I'm also a few more beers in.

 

also more westbrook white thai & stillwater classique.

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I like everything I drink as a beer to drink. but it is easier to drink than most of what I drink. I would say that the recent westbrook table beer, an unsmoked pilsner, is a lot more quaffable.

 

stillwater why can't IBU - this beers looses most of it's considerable charms after three and a half months in a bottle.

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A notch below most of the other beers mentioned here and mass produced but had my first Rebel IPA from Samuel Adams and I enjoyed it. Described as a "West Coast IPA", it had a fair amount of citrus which was not overbearing. I don't think you can beat this at its price point of $7.99 a six pack.

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Something I'm curious about. In the UK, the movement to reject mass-produced beers and return to the craft stuff, back in the 1970s/80s, was accompanied by a demand for hand pumps instead of electric kegs. I've not noticed any such demand here, despite the exponential increase in beer connoisseurship.

 

Is that because of differences in the styles of beers here and in the UK? Or is there some other reason?

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Something I'm curious about. In the UK, the movement to reject mass-produced beers and return to the craft stuff, back in the 1970s/80s, was accompanied by a demand for hand pumps instead of electric kegs. I've not noticed any such demand here, despite the exponential increase in beer connoisseurship.

 

Is that because of differences in the styles of beers here and in the UK? Or is there some other reason?

That's interesting.

 

The craft beer movement in Ontario has lead to an infinite (in the N/0 sense) increase in the demand for casks and hand pumps. More British tradition here? I'm surprised to hear there isn't more of that in NYC (I've definitely seen cask, which I think was hand pumped, in Boston).

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Certainly there are specialist beer bars, like DBA, which have a pump, and rotate hand-pumped beers. But in the UK, electric taps practically vanished for everything except beers which needed to be served very cold.

 

And now it occurs to me that temperature preference may be a reason here. Cask ales are generally not served ice cold.

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