BEER 
BEER
Mmmmmmmmmmmmmm, beeeer. Where do I begin? I guess I'll start with a quote from one of my best friends, Erik "E Double" Luna: "I could never become an alcoholic, because if I ever did, I would never be able to drink again, and I just couldn't live without alcohol." Thank you Erik for such lucid incite. All I gots ta say is that beer is good. It is hard not to like beer. Especially since we live in this great beer renaissance.
In term of which beers I like the most, it's hard to select just one. Living in San Francisco all my life, I have grown quite fond of Anchor Steam. I am a big fan of theirs because, periodically, I take their FREE brewery tour--after which they allow you to enjoy "tasting" the many different beers that they produce. Kevin has shown me around the brewery so many times that I can recite which line is up next in the tour. Anchor also puts out a holiday ale that is different each year. Juniper is always a strong elemental flavor, but they have consistently become better and better as the years go by.
The other beer that I groove on is, of course, Guinness. There are no ifs, ands, or buts about it, Guiness is THE stout. Murphy's is good, but Guiness is G-d! In fact, Guiness is on such a different plane, that no other beer can even touch it. Other good beers are Pete's Wicked Ale, Pete's Maple Porter, Pete's Wicked Winter Brew, Newcastle Nut Brown Ale, Golden Gate Ale, Red Seal Ale, Shiner Bock (just for you Brew), Sam Smith's, Pyramid's Ales, most of Rogue's Beers Natural Light, Mickey's, Miller Lite ('cause it tastes great and is less filling), and Pabst Blue Ribbon. The latter four are remnants of my college years. I have consumed too many gallons of them to not cite them as favorites. Back at UCSD, it wasn't a Beta party if there wasn't a couple kegs of Natty light. But most of the best beers these days are being produced by microbrew pubs. One of the best in SF is the Golden Gate Park brewery on 9th Ave, but they are everywhere these days. We are experienceing what is being called a "beer renaissance. I guess we have to enjoy this golden age of golden brew while it lasts.
Then there are the malt liquors: OE, Magnum, Mickey's (again), Country Club, Laser, and my old favorite--that they don't make any more--Crazy Horse! There is just something to be said for an evening with a couple of 40's. And I would be remiss if I didn't mention "the Moe." The "Moe" was invented by my friend Alex Pross. He had the incredible idea to combine a 40 of malt liquor with a wine cooler. I believe that the original intent had something to do with making the "booty swig" (aka the last bit of warm malt liquor) a little more pallateable. In order to properly make a "Moe," you must first drink a 40oz about a third of the way down. Then, slowly pour a wine cooler (I prefer Bartles and James' wild berry, but opinion differ greatly) into the 40oz bottle. What you are left with is a great tasting drink that will get you f*@*@d up right quick! Go ahead and try one and let me know what you think.
