Comments on: Import snobs?

By: Eric Trimmer

Eric Trimmer — Wed, 17 Oct 2007 19:11:12 +0000

How about unfiltered Czech pilsner. That’s pretty rare over here.

How about Kolsch, altbier or any of a number of regional beers from Germany that just aren’t very common in the U.S.

I’d have trouble finding any of those on a regular basis.

In the guy’s defense, though, maybe he’s referring to some specific and very distinctive Scottish barley wine that isn’t exported to the U.S.

Whatever it is, I’d like to try it!

By: Eddie Glick

Eddie Glick — Wed, 17 Oct 2007 02:38:12 +0000

First of all, I hate the term “barley wine.” Why does it have to be compared to wine, anyway? Let’s call it “old ale” (yeah, I know they’re different styles, but old ale is pretty flexible) and be done with wine for the rest of our lives. Second, I concur fully with Al. There are plenty of big, malty and alcoholy beers here in America that make great digestifs–and not all of them are hoppy. The first that comes to mind is Founders Old Ale, a giant, malty monster that is low on the hops. Capital Brewing’s Eisphyre is an eisbock with tons of alcohol and sweetness, and–like all of their brews–no hops to speak of. Sprecher’s barley wine is decent if not spectacular, and Great Lakes Brewing has Nosferatu, an old ale that is pretty damn good. So, yeah, people in the culinary trade tend to be Euro-centric. It has a niche, but definitely not in the “barley wine” department!

By: Jeeves

Jeeves — Tue, 16 Oct 2007 21:45:09 +0000

He’s a foreigner with some of the usual bias. A clown shoes wine geek with a white belt. Bah humbug.

By: Craig

Craig — Tue, 16 Oct 2007 20:10:50 +0000

Of course it’s worth pointing out that American barleywines are a horse of a different color, generally. Quoting BeerAdvocate: “English varieties are quite different from the American efforts, what sets them apart is usually the American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops.”

Personally, I don’t care at all for American-style barleywines, and I’ve only seen a handful of American breweries who make an English-style, so the comment seems valid to me.

Can’t comment on the rest of the article, since I’m at work and don’t have time to read it, but in general, American styles are pretty different (not necessarily worse, of course – but different). And obviously, we always crave what’s not readily available to us.