LMAO
Define premium beer...
I don't drink anything someone can see through... the lightest I drink is Blue Moon or Yuengling Lager but I very much prefer Guinness and other stouts like Murphy's Stout, Magic Hat Stout, or Nitro Milk Stout by Left Handed Brewing Company among others...
My only rule is don't drink anything that looks similar to piss as it likely tastes like it as well...
PREMIUM BEER'S DEFINED: IMO-***Notes to follow
1-Guiness (see notes)
2-Sierra Nevada
-Lager
-Torpedo IPA
-Porter
-Ale
3-SF Anchor Steam
-Stout Lager
-Porter
-Ale
4- Newcastle
-Ale
-Pale Ale (not so pale-its Amber)
These are the beers I enjoy, and like you I refuse a yellow piss colored beer.
They all remind me, as if I am drinking a stout in the old western days of yore. I feel as if I am also in the Copper Queen Salon in Bisbee AZ, on the border, in the very same saloon, Teddy Roosevelt drank in nightly, when he stationed himself 5 miles north of the Mexico border, during the Mexican American War.
If its not amber or dark and stout, its not a brew for me. End of story.
***NOTES-
There are tons of good brews from Micro Breweries now. Too many to name, and most good, dark and stout. 30 years ago, it was rare to find a Micro Brew, distributed very widely. Now its common a practice.
If your reading this 59, you may of been to Warner Robbins, to a restaurant Micro Brewery called "The Texas Cattle Co." If you've read their paper article, how they went to visit in So. Cal. and came upon a place they ate at and loved. That very place is right here in town and was the first original Texas Cattle Co. Great Micro Breweries in So.Cal. and the one in Georgia is as good as any place, for serving incredible hand made brews, all stout, and sweet, with the bitter bite.
I was in Ireland on vacation in 1980, and my buddy and I spent most nights in old Guiness Pubs. To my chagrine, I learned over there, all Guiness is served at ambient temps, (no ice coolers ever) in those old pubs, so drafts or bottles are served about 65 degrees, and like those Irishmen bar owners say, one should always drink Guiness at room temps, and indeed it takes on a whole different flavor.
Anchor Steam, made in Frisco back in 1849, using Steam in lieu of non-existent ice to brew with. Remember there were no rail cars then, no refrigeration at all out west. Thus Anchor Steam was born, and Gold Miners were content. Still to this day, the very same old west amber lager brew. The Factory has its own bar, with Anchor Steam on tap, which is the ONLY bar that sales AS on tap. Great 10 Star stuff.
Sierra Nevada, once the smallest Micro Brewery in California. Now its almost impossible to even find Lager, my favorite of theirs. In the 80s when they were beginning, the did not strain the yeast from their Lager. Now they do, yet it still has that deep full bodied, sharp bite, with a touch of sweetness, for its dark Amber Stout brew. Sierra NV. has broadened, and produces more now than ever, distributing across the nation. Yet, I would say, they are still a great brew, maybe 9 stars now, but 10+ prior, if there is such a thing as 10+.
BTW-you named some damn good brews.
One thing I enjoy if I can even find it, is a Stout Dark or Amber-Wheat Brew, (in lieu of barley), yet they are almost non-existent WITHOUT either citrus or coriander. Citrus shit, give me OJ and Vodka, (tho' I haven't had a hard drink in 25+ years). Coriander, shit, I used to put that in my impenadas. I despise any brew with citrus or other non value added shit in it.
Corona, for Tijuana wanna be Germans, piss at its worst.
Now, there is one rare hard to find Mexican beer that is a great 10 star brew. Dos Equis Noche Buena. A Christmas Holiday Brew ONLY. Unable to even find unless one drives down to the Cali-Mexico border. This rare brew, is PURPLE in color, dark and royal, as good of a taste too.
Other than that, I despise mexican brews.
I once enjoyed San Miguel, but won't drink it anymore, after being in the Phillipines, and drinking nothing but beer in Manila, seeing those filthy disgusting local pigs, how they handle food, drink, never washing their hands, (I saw a cook there pick his nose in the kitchen, then flip steaks, earlier by minutes, I saw our waitress get something out of the trash, then pickup plates. We never stayed long enough to eat, let us the fok out of this shithole of pigs.
thus we wound up on a USAF base, and had a damn good steak & brew dinner. thus, my outlook on San Miguel beer, is strewed, but honestly the dark brew is good, the light like rice water carbonated.
Sake....anyone.
