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"UpsidedownA":2uuoz5l7 wrote: We could be seeing the beginning of the end for lager as the most popular style to drink. It's well to remember that Porter used to have the preeminent position 150 years ago. [/quote:2uuoz5l7]

Its probably sill accounts for 90% of sales in the US

"steveb":3kocvoua wrote: Yeah, but California is big. Nearly 38 million people, compared to 7, 5, and 4 for the Washington, Colorado, and Oregon. The latter three walk all over California in terms of Breweries per capita.[/quote:3kocvoua]

Yep. Washington and Oregon are just crazy per capita; with the current nano-explosion here in Washington the numbers aren't going to be accurate for more than a week or two, either.

I just looked up breweries within 9 miles of my house here in Redmond, WA and I have 8 breweries within 8 1/2 miles now! (I've got 3 more to visit still.) <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->


Adam

&amp;quot;Saruman&amp;quot;:i82f9w9z wrote: Don't knock PBR, it has great suckability when thirsty. Sort of like sprite.[/quote:i82f9w9z]

Knock PBR. Tastes like piss; even worse than the US mega macro beers, IMO. Don't listen to the bearded, smelly, i-product toting hipsters; it's shite through and through to it's awful core.


Adam

&amp;quot;UpsidedownA&amp;quot;:n755laof wrote: We could be seeing the beginning of the end for lager as the most popular style to drink. It's well to remember that Porter used to have the preeminent position 150 years ago.

There is apparently still a lot of room for beer to grow in Russia and the developing world, but in Europe and the US, people are giving up on beer and in the UK cask is the part of the market that is growing.[/quote:n755laof]

Lagers going no where fast.

Craft lager is a fantastic and under-served market. Many of the forces driving adoption of California-style neutral ale yeasts in brewing are financial (we want lager-like flavor but with short fermentation times so that we can make more beer in less time). A properly made and lagered lager is a "slow food" worth waiting for and appreciating, IMHO. -When I say "lager" I don't define it as "boring, freezing cold, over-carbonated fizzy yellow stuff" but beer made with lager strains of yeast and cold conditioned for long periods of time.

Fresh Keller bier with medium levels of carbonation is an amazingly refreshing beer and an even more refreshing and delicious replacement for water. Unfiltered Lagers made with craft-beer-like grists, hopping levels and passion are fantastic, although expensive to make. -A keller bier is one of the absolutely best platforms for making an IPA-like lager, IMHO. Many of the hop constituents cling to yeast cells so yeast cells remaining in solution add to the perception of bitterness. Hoppy biers and keller biers are best served fresh so it's a match made in heaven.

I'm experimenting with the Rogue PacMan strain for a few beers after I get my new brewery control panel finished but I plan on brewing exclusively with lager strains over summer. I've got kellerbier / zwickel on the brain lately and it's near impossible to buy it so I'm going to have to make it.

I know it's weird, but if in Brussels @ Chez Moeder Lambic you owe it to yourself to try the Zwickel beer (or if in Vienna) -hell, anywhere you can find it, you owe it to yourself to try it.


Adam