A homebrewed Ordinary Biter, Pale Ale, Cream Ale, Oatmeal Stout and IPA...then repeat

Yes I am because Light IPA (in a place where tax laws(at least yet) don't penalize a beer because of strength) lessens the term more than I wish it to ever be diminished

Because the counter arguments are just semantics. Kind of like "get on the plane" instead of "get in".
A light IPA is a Pale Ale no matter how everyone likes to spin it

I was making a joke that everyone took seriously, so I might as well keep going.
So we want the American craft brew industry to do to IPA's what American brewers have done to Pilsners
A small, light IPA is a Pale Ale(if you wish a hoppy Pale Ale) and labelling it as anything else is just gimmicky marketing

And it's not called lite. That just shows that the Brits know what they're doing with beer and that we are good at gimmicky marketing

I was attempting to say that a light IPA is a misnomer and should be labeled as a Pale Ale, which is what it is. Is not cask ale a hoppy flavourful low alcohol beer? If light IPA becomes a style it will make the "Black" India "PALE Ale" seem like a normal name

So you want the American version of an English bitter, good luck selling that to America. If people really wanted that we'd have cask beer at every bar...I'm still waiting to find it at one.
Also we have a White IPA, Black IPA and now we want a Lite IPA

I used up every leftover in the house to make a feast of finger food. Best New Years dinner in years
Leftover Cuban pork...Hot pressed Cuban sandwiches on mini party pumpernickel bread.
Leftover shredded Cuban beef...mixed with cream cheese, heavy cream, cheddar, garlic and arugula in a tortilla pinwheel wrap
Leftover Fajita beef mixed with either, fresh guacamole or peach/mango salsa served with freshly fried corn tortilla chips and.. tiny " baked" fingerling potatoes on tooth picks served with sour cream and cheddar

And that is a problem...why? Would you tell a Belgian brewer to use less cherries in their Kriek so that it's not just an "exhibition in a glass"

Tacos al Pastor style or maybe chocolate raviolis stuffed with roasted butternut squash and prosciutto in a mushroom, onion, garlic heavy cream sauce...or maybe the pasta with the avocado cream sauce

Sometimes nostalgia is as, or more important than being new and flashy. The only thing you are probably missing is the memories

How many better IPA's were there 31 years ago when this first came out, or better yet how many did this inspire

Couldn't have said it better!!!!!!!!!!!!!!!!!!!

Does any one brewery do a better job at all those styles

You should really think about trying to make some yourself. It is not that difficult to get a fair approximation of English bitters at home. After the initial investment it really can save money if you're willing to have a basic setup

No one (non beer person) would see any problem having only Bud, Miller and Coors Light. We've all been to "that" wedding (I actually went to the hotel bar and bought a Sweetwater and Sam Smith) when everyone looks at you when you say "I'll have nothing" when they tell you what they really have

I had the shredded chicken, al Pastor, chorizo and beef tongue ...the chicken was good and the others were all great

http://www.news-press.com/article/201...

The best Tacos I've ever had

Give them time......

The best combo I've done is equal parts brisket, sirloin and dry aged short ribs

It's not new. It's been there almost 2 years. It could be a good upscale breakfast place, it just misses the mark in just about every area.
{edit}
I missed how old the first post was
So if they're still here after 3+ years they must have some loyal followers

Equal parts short rib, brisket and sirloin(if you want really good then dry age at least one). Grind fresh, shape loosely then liberally salt and a bit of pepper and cook on a hot grill or griddle and top with either American, cheddar or blue cheese. Martins potato roll brushed with bacon fat or butter and toasted. Mayo on the bottom bun and ketchup, onion and pickles with the American cheese...avocado, arugula and BBQ potato chips with the blue..and bacon, lettuce and spicy mustard with the cheddar

As much as you like. If you like the meat really seasoned use a lot, if you're not a spice nut use a tsp or 2
Use a Tbls on each side of the meat this time(remember to squeeze a lime on it for the last 30 mins) and let it sit covered for 2 hours. This way you'll have a starting point...too spicy, then use less or vice versa

Haven't tried it yet, but I will
http://www.tastingtable.com/er/8232/8...

Actually I think it could use a bit more rye although by what I understand their system can't lauter a higher % of rye without drainage problems

Not worth the drive from the Cape, at least not for another 4 months. I won't make a special trip and I'm in Naples 2-3 times a year. Sarasota isn't any better

I guess I like flavor. Kolsch, yes but macro brew would come after milk, water or lemonade

You must not love hoppy beers. I've enjoyed an IPA with creme brulee, and liked it.

Most beer pairing charts note that hoppy beers enhance the spiciness of a dish, somethig that I totally agree with

I've tried his fennel and annisette pizza and I will soon try this one I saw yesterday
http://slice.seriouseats.com/archives...