Actually there's an English one and an Australian one but not Canadian lol Plain Sheep Dip Sheep Dip Beer We were at Golden Parnassus in December and they had an amber on tap that was nice but I don't think TTR has it sadly. I've said it before but here's how my beer drinking goes at TTR: First one - Hm, this isn't what I usually drink 2-4 - OK, it's growing on me 5-7 - Hey this isn't too bad at all 8-12 - Thish ish the besht beer evah!!!
Ahhh right, so this is a debate on beer taste... with Americans. Miller, Bud, Coors all taste like they came from the same vat! Even our big 2 (Labbatt's & Molson) are commercial swill. I'm more into the Micro Brews or Imports myself and Dos Equis is on my fav list along with Dab from Germany and Estrella from Spain. I can't fault all US beer though, I am a big fan of Fat Tire!
In all fairness I think Americans are finally figuring out that the Coors/Bud/Millar type beers are swill and that there is better out there. I have a friend in Portland and he has mentioned micro brewers on many occasions. I think there's a certain nostalgia associated with beers and for so many years there was only weak lagers available but it's what your dad or grandad drank or what you first got drunk on so it's got a place in your heart. My brother-in-law drinks Labbatts Blue, just as bad, but every time I get him to try a red or brown ale he enjoys them, but returns to his old habits afterwards. I've often been curious as to why the US and Canada (I'm of British background) only seemed to have lagers for so long, is that all the pilgrims would allow? Other beers have been around for centuries in Europe. I don't mean to offend anyone who enjoys those beers, hopefully my jests are taken in the spirit intended.
Temptation serves 3 kinds of beer: Dos Equis Lager - on tap at every bar Superior - 1L glass bottles served at Premier Bar Tecate Light -served in reservation restaurants Ask the bartender for cerveza con limon - the wedge of lime takes away the bitterness & makes the Dos Equis much more palatable. The salting/lime of a beer - was to keep the flies off your can/bottle, it's now just a thing.
I'm from Georgia, so any type of malt liquor will do just fine. Really love those quart sizes also. Ole English 800 is a real crowd pleazer.
There are many theories on the liming of beer, and especially Corona: 1)Sunlight is the worst enemy of beer, which is why most bottles are brown or green, but Corona uses clear glass and it causes the beer to turn skunky in heat and sunlight quickly. In order to combat this they trained people to add lime to mask the taste. 2) It keeps flies away. 3) It disinfects the rim or removes the rust that humid climates can create under the cap. 4) It was a bet by a bartender that he could start a trend. 5) It's just a marketing gimmick for western tastes I've researched this many times and never been able to find a definitive answer. As a side little factoid, lime does actually kill some bacteria so adding lime to your beer will perhaps help your travel stomach in the long term. Of course you need to weight the benefits with how much bacteria may be on the lime itself. Oh, an it won't kill E. Coli.
