Czech, English and German beers are the best in the world.
Um, Belgium?
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Sorry dude, I thought you were in the North.
If I could only drink beer from one country for the rest of my life, it’s American beer, ANIEC. Germans do a few styles excellently, as long as you’re into zero to middling ABVs and low to mild hop levels. Belgians have their styles, which are amazing, but it’s not always what you want. The British Isles have their lagers and bitters and Guinness, which are fine if you want something a bit hoppier or darker than what the Germans put out, and Czech beer? I’m not hitching my wagon to Pilsner for the rest of my life, sorry.
The scope of the American craft brewing scene is more than a little silly and unlike anything else in any other country. Sure, there are too many IPAs, and too many high ABV and/or IPU monsters, but in just about every state there are numerous craft brewers putting out excellent beer that mimmicks the best of Europe as well as putting out distinctly American styles, such as the aforementioned IPAs and monsters on top of whatever bizarre concoctions they put together to try to make a niche for themselves in a massively overcrowded market.
Is Weihenstephaner the best hefeweissbeer in the world? Yeah, probably. It’s basically a perfect beer, and it’s not easily imitated in Germany or America. But I’m not about to anoint a country for “best beer in the world” on the strength of one or even just a few beers when the world of beer is far broader than what any country in the world except for America puts out.
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Same, without question. And for exactly the reasons you articulated.
But if I had to go with one country outside of the USA, I would go with Germany. Mostly due to personal taste preferences. But also because they have a fairly wide range of native styles: Hefeweizen, Bock, Altbier, Kolsch, Berliner Weiss, Gose, and a lot more.
And in my many years of home brewing, the hardest style for me to nail was Hefeweizen. And I would say most brewpubs in the US struggle with those as well, based on the many shitty examples I’ve tried over the years.
I love the German styles, but bocks and doppelbocks are about the only things they do above 6% ABV. I think I’d pick Belgium in this hypothetical and then be sad about missing the weisses.
Belgium would be a close second for me. It really comes down to my preferences for many of the German styles and my preferences toward session strength beers. But I would sure miss saisons more than anything.
I like IPA’s with high ABV and/or IBU Monsters :(
I do too. They are awesome, but the market is pretty much awash with them.
You don’t know the region if you use “regional pride” and “WSU” in the same sentence… :)
It was probably easier for the automation to put the rounds into cans than to put them in wax. Think of it as really good wine in a box or something.
This guy beers
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One of the few good things about the Midwest is we just have a phenomenal beer culture right now. Bell’s Brewery, Great Lakes Brewery, Rhinegeist Brewery, there’s like outstanding brewpubs near me with great stuff. To give credit to our European friends, this is only because we have so many German/Czech/Polish immigrants who brought their ancient beer-making knowledge with them. Appropriating other cultures is what America is all about.
I still don’t understand why we don’t have Europe-quality bread here in the Midwest. Did the bakers just not survive the trip over?
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In the words of Friar Tuck : This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption
A lamb leg in the microwave would likely be pretty awful. Do you have a broiler or a grill or hibachi type thing of any kind? If not, I would suggest a stew.
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This is not like any microwave I’ve seen in the US. Ours are all just a box with a glass plate inside that spins around while the food gets heated and turned to rubber.
Just saw your edit: That recipe calls for a lamb leg or a shoulder and the delicious looking picture is, I’m nearly certain, that of a lamb shank. I’m skeptical, but if you try it let us know how it turns out.
“grill and hot air” sounds like a microwave that also has convection air fryer. If it’s like an American one such as Flavorwave it’ll work very well. Does it have actual temperatures on it? Or just times and “power settings”?
If it has temperatures then just treat it like a normal oven with normal cooking times and it’ll probably work.
If it’s just a microwave with a fan then it’s going to ruin it. If I HAD to do it in a microwave I’d heat it about ~3 minutes at a time, with like a 45 second break between each heating. Repeat 20 or 30 times until it’s done.
Parts of the US have amazing beer culture for sure. But let’s all stipulate, American national brands are hands down the worst beer on earth.