[homebrewdad7]

Meadhall and grill.. that is amazing.  You'd have to charge a fortune, though.

Or own several hundred (thousand?) beehives.

[Peculiar Thomas]

I have been infatuated with British beer for the last little bit. I have even made some beers pretty much to fill out just such an imaginary roster:

Spring
80/- Scottish Export
Mild

Summer
English IPA
Best Bitter

Fall
English Brown (my recipe is spiced with vanilla, cacao nibs and a hint of cinnamon)
Porter

Winter
Burton Ale
Old Ale
Scottish Double Brown Stout

If I had any on year round it would probably be the Best Bitter.

[skyler]

Looking at all of your tap lists makes me never want to go to your breweries. IMO the best breweries brew a few styles well with the occasional special. Anything past a half dozen is noise and confusion.

Yeah, especially when you're looking at 5 different yeast strains. For example, I have never had a good (or even decent) saison from an American brewery that doesn't make (essentially) nothing but saison. I can count with two fingers the number of good Bavarian-style weissbiers I have had brewed in America. And I only know of one brewery who consistently uses three or more different yeast strains and isn't garbage (and that's Sierra Nevada - who is too big to really compare to).

Honestly, I don't know what percentage of American-made Belgian ales actually taste good, but I reckon it's around 2-3%. And they usually are particularly crappy on tap. I would respect a brewery that made really good lagers, but typically a lager specialist is also brewing 5 terrible beers called some kind of "IPA." Most small breweries that put out lagers aren't putting out good lagers, though. I don't know if any professional brewery on earth makes great lagers, Belgian ales, and hoppy American ales, but the yeast management would be a big hassle for a smallish brewery to manage. I would probably stick to one house yeast with 1-2 batches brewed out of another yeast strain per year. That way the in-house yeast propagation would be just one strain. I'll bet a single pitch of a different strain could be had from another brewery for free or for trade.

[dmtaylor]

Dry yeast is cheap, effective, never goes bad, consistent, and is pretty dang high quality these days (at least most of 'em).  Anyway, the OP said money was no object.  With money, you could manage all the yeast in the world.

[Phil_M]

Hmmm...

I feel like there needs to be some limit of some sort...else I'd just have all the beers...

Before I write a list I'm going to self-limit myself to one establishment, with two bars, each bar having 5 taps.


Bar 1 - Social beers
Mild (cask)
Best Bitter (cask)
Porter/stout (cask)
Helles
Dunkel

Bar 2 - Specialty beers
Rauchbier (Schlenkerla on cask?)
Imperial Stout (cask)
American IIPA
Belgian seasonal tap (Saison, Dubbel/trippel for Lent/Easter, Golden Strong ale, etc.)
Other seasonal tap (Maibock in spring, Hefeweizen in the summer, American Brown Ale in the fall, etc.)

[coolman26]

Looking at all of your tap lists makes me never want to go to your breweries. IMO the best breweries brew a few styles well with the occasional special. Anything past a half dozen is noise and confusion.

What.....I can't hear for the noise in this place!  Back to our normal programming....Kolsch 021.


Sent from my iPhone using Tapatalk

[natebrews]

What would I have in my imaginary bar?  Is there any other option?  12 Taps of Bud Light!   

[Stevie]

Looking at all of your tap lists makes me never want to go to your breweries. IMO the best breweries brew a few styles well with the occasional special. Anything past a half dozen is noise and confusion.

And I like to go to a place where they do everything well, not just a few.

Not to toot too loudly but most of the beers I've named up there above have won at least one or two medals.  Those are my top ones out of almost 150 batches, most of which will never see the light of day ever again.  To be fair, I have dumped a LOT of beer over the years.

Pabst won a blue ribbon once

[klickitat jim]

Looking at all of your tap lists makes me never want to go to your breweries. IMO the best breweries brew a few styles well with the occasional special. Anything past a half dozen is noise and confusion.

And I like to go to a place where they do everything well, not just a few.

Not to toot too loudly but most of the beers I've named up there above have won at least one or two medals.  Those are my top ones out of almost 150 batches, most of which will never see the light of day ever again.  To be fair, I have dumped a LOT of beer over the years.

Pabst won a blue ribbon once

Back when it was a blend of 32 beers

[bayareabrewer]

maybe this is for the unpopular opinions thread, but an ice cold pabst blue ribbon on a 95 degree day at the ball park is damn good and refreshing.

[klickitat jim]

Imperial Brewpub

Imperial Pale Ale
Imperial Lager
Imperial Stout


On second thought, if money were no object I would buy out AB Inbev et al, and close them, then drink for free anywhere I wanted

[fmader]

Ok... Yeah... I've already imagined this... Mader's Burgers and Beers will feature a variety of house brewed beers and huge variety of gourmet, hand-patted burgers.

I'll probably have 8 handles. 6 of them will be staples, while the other two will rotate.


1. Pale Ale
2. American Stout (Breakfast style)
3. IPA (House)
4. American Amber
5. Czech-Pils
6. American Porter

7. This tap will be a rotating IPA tap. There are way too many hops out there to settle on one IPA. So, this tap will be more of an experimental tap.

8. This tap will rotate monthly with specialty beers.
       -January - RIS
       -February - Barleywine
       -March - Irish Red
       -April - Saison
       -May - Habanero/Mango Pale Ale
       -June - Berliner Weisse
       -July - Golden Ale
       -August - Kolsh
       -September - Black IPA
       -October - Ocktoberfest
       -November - American Strong Ale
       -December - Quad

[blatz]

well as coincidence would have it, I'm designing my new home bar, so this is something I've been thinking a lot about in recent days/weeks.

Still debating about 5 or 6 taps, but I brew 10 gal batches, and although I have friends stopping by often and taking home growlers, I do like to turnover beer often enough to keep everything fresh.  I currently have three plus a high gravity on a picnic tap in the brewery, and turnover just right.  Thinking 5 might be the best way to go.

1 - Pale/Amber/Am Brown
2- IPA/IIPA
3 - Pilsner/Dortmunder/Kolsch
4 - Porter/Stout/Amber or Dark Lager
5 - High Gravity - RIS/Scotch/ABW/Doppel

If I had 6, I would divide up tap #4 to Porter/Stout and Marzen/Dunkel/Schwarz

[udubdawg]

Imperial Brewpub

Imperial Pale Ale
Imperial Lager
Imperial Stout

If there's no Imperial Session IPA, I'm not interested.

[CVas]

Ok here's mine (btw Im in san diego so im a bit heavy on ipa's)

Core Beers:
-House IPA
-House Double IPA
-Specialty IPA (rotated)
-Possibly another Specialty IPA
-Belgium Style Ale
-Breakfast Stout
-Dessert Porter
-Seasonal (rotated)

Barrel Aged Program:
-Whiskey BA Stout
-BA Sour
-Saison