The best Russian beer rating. The first results of a beer quality study have been published. What is better to drink: beer or vodka?
Not long ago, a video was posted on the Internet in which Hillary Clinton was behaving, to put it mildly, strangely.
Surrounded by a crowd of reporters asking questions, she smiles habitually, stepping into the role of “I am all love and friendliness.” And suddenly, at one moment, her head throws up, and she begins to nod without stopping, while her eyes are half-closed, then open, then run from side to side, her head and shoulders continue to sway:
In news comments on this matter, there are explanations that Hillary Clinton’s circle follows a special rule - to protect her from situations where several people can address her at once, for example, when at a press conference several reporters start asking her questions at the same time.
In this case, we see an interesting phenomenon: the brain of a US Presidential candidate malfunctions in the simplest situation of consciousness overload.
Consciousness overload is a term from psychology and psychiatry. Overload of consciousness occurs when an intense flow of information enters a person’s consciousness simultaneously through several channels - sensory, visual, auditory. This method of influence is used, for example, by NLP specialists, adherents of sects or gypsies in their street “hypnosis” - simultaneous touching of the hand, demonstration of some object in front of the eyes, or looking “eye to eye” and obsessive speech from different sides in both ears.
The brain of an ordinary person is not capable of processing several such information streams simultaneously and goes into a trance state of varying depth, becoming susceptible to suggestion.
The situation in which Clinton found herself, surrounded by several reporters, was quite ordinary, anyone can cope with it, but the presidential candidate's brain “jammed” even under such a slight overload.
The explanation for this may be this: Hillary Clinton’s brain had previously been repeatedly subjected to targeted intense influence of this kind.
What kind of impact is this?
In 1992, American psychologist Corydon Hammond, known for his research in the field of clinical hypnosis, gave a sensational report “Greenbaum. Hypnosis in MPD: Ritual Abuse". This report was made at a conference on the topic of violence and personality disorder, organized by the Washington Psychiatric Institute.
In the report, Corydon Hamond outlined the details of his strange discovery: in the USA and Europe there is a powerful cult network, an order that uses hypnotic techniques, psychotropic influence and splitting the psyche through ritual violence to process its adherents. The cult order is based on the dynastic principle, the processing of cult members begins from early childhood, the psyche of each adept is divided into many “personalities”, each of which is endowed with a specific function, and all these “alter personalities” are built in the human psyche into a complex branched system in accordance with the hierarchical symbolism of the Kabbalah.
“...Many of the people [cult victims] we worked with had connections to NASA, the CIA and the military, including very high positions in the military.
People ask, "What is the purpose of all this?" I guess that in this way they want to create an army of “Manchurian Candidates”, tens of thousands of psychic robots who will perform work in such areas as prostitution, child pornography, drug smuggling, international arms smuggling, the production of snuff films and many other very profitable activities . These "Manchurian Candidates" will unquestioningly carry out the orders of their masters, so that those behind it all believe that they can create a Satanic Order that will rule the world."
Hammond, in his large report, describes in detail some of the processing methods - "programming" - used in this Satanic Order. Among them there is also an overload of consciousness. Using the example of one of the cult victims, it looked like this:
“...This is a particular child in a private school where several such sessions were held over the course of a week. The girl was taken to a room where everything was prepared for this. Once she had entered the proper altered state, they [the cult instructors] no longer had to monitor her condition with electroencephalographs. Electrodes were also connected to her, one in the vagina, others on the head. Sometimes electrodes are applied to other parts of the body. Then the programming process begins...
She said they usually worked with her for about thirty minutes, then took a break, left and came back. They assessed what had been done and then stopped working or moved on to developing new installations. She said a session can last anywhere from half an hour to three hours, about three times a week.
Programming was carried out using drugs in certain mental states, with noises in one ear, pronouncing phrases in the other, usually the left ear, associated with the right hemisphere, which is not dominant in the functioning of the brain. All this time they were talking to her, which required intense concentration. Often it was necessary to remember what was said and accurately pronounce it in reverse order in order to avoid punishment, electric shock, and other actions performed in this state. At its core, programming is done this way over time...”
One of the instructors of this order-cult was able to leave it and in the early 2000s, under the pseudonym Svali, began publishing information about its structure, goals and methods of “programming” its members. In an interview with Greg Szymanski () and in the book “Breaking the chain. Liberation from cult programming"() Svali revealed many interesting details. Including some famous public figures and politicians involved in the Order. Among these politicians were the Clintons - Bill and Hillary. Noting the obligatory dynastic principle of the Order's structure, Svali explains to Greg Szymanski:
«... Svali: In my experience, marriages are always arranged as a group. In my 38 years of being in the group, I have never known a couple whose marriage was not arranged. This simply could not happen.
Greg Szymanski: You mentioned a couple that I suspected. Clintons: Bill and Hillary.
Svali: Oh yeah. YES! ...Of course of course. Marriages are arranged on the basis of compatibility, but also along blood lines, for the sake of mixing the proper blood lines..."
The dynastic principle of building the order is of utmost importance. Firstly, it helps maintain secrecy: for each cult member, his relatives are the best handlers and controllers. Secondly, from generation to generation, a predisposition to easy splitting of the psyche and “programming” is genetically fixed and strengthened in cult members.
Therefore, marriages in the Order are appointed and organized by its leaders, and there is no talk of any “love” in this case. Instead of love, “open relationships” and sodomy are cultivated and practiced, and the well-known family dramas with Bill Clinton’s “adultery” are nothing more than a tool for manipulating public opinion.
This fact can be illustrated by an episode described in her memoirs by another victim of the cult - Katie O'Brien, a former sex slave of the White House, whose psyche was split and programmed through ritual violence from early childhood, preparing for the performance of a function called "Presidential Model". In this episode, it is worth paying attention to the “marital” relationship between Bill and Hillary Clinton - how it looks not in public, but in an environment closed from prying eyes.
1983 The scene is the home of Bill Hall, Bill Clinton's friend and sexual partner. Katie O'Brien:
“...We were all sitting in the living room on two sofas opposite each other, with a black mirrored table between us. Several lines of cocaine were sprinkled on the table, and everyone present, including Clinton, inhaled it through rolled up $50 bills. The conversation moved between topics of the CIA, drugs, politics, the Swiss villa and country music. At that time, the main effort was to move the Tennessee country music industry to the Lamp area, closer to the CIA's cocaine trafficking and distribution operations. Tommy Overstreet tried to convince Hall, who was apparently not opposed to the cocaine business, to join the high-level CIA operations through which covert activities were financed.
Hall was not convinced and began to raise questions about the duration of the job and how he could protect himself... Clinton assured him that this was a "Reagan operation", to which Hall replied that other factions in the government would shut down his "special operations" and they will leave him with nothing. Houston laughed and explained that no one was going to shut down his (drug) business. He assured everyone that this was too lucrative a business, and that “there will always be a market” controlled by those establishing their New World Order.
The bottom line is that we have control over this industry, so we have control over them (suppliers and customers). You control whoever is underneath you, and Uncle (Sam) has your back. What do you have to lose? There is no risk. Nobody is going to ruin you. And everything that falls overboard from your truck (he laughed and snorted another line of cocaine), you clean up yourself.
Hall smiled at his friend, which apparently was interpreted as agreement. Clinton took his aide's ledger. Overstreet began filing paperwork as Hall carefully removed the remaining cocaine from the table.
Clinton pointed at me and said to Houston:
Get her out of here.
“She’s a Presidential Model,” Houston laughed without moving from his spot. “She keeps more secrets than you.”
“I don’t care,” Clinton insisted. - Get her the hell out of here.
Hall's wife took me away and locked me in the back bedroom. After some time, I heard her telephone conversation with Hillary in the guest house. She then took me to meet her. Although I had met Hillary before, we spoke very little to each other, as I was still in a state of shock and trance from the torture I endured at the CIA Near-Death Trauma Center in Lampe. Hillary knew I was a software-controlled slave, and like Bill Clinton, she simply accepted it as a “normal” part of life in politics.
Hillary was sleeping, dressed, stretched out on the bed, when Hall's wife brought me to her:
Hillary, I've given you something you'll really love. A very unexpected surprise. Bill ordered it, I took it to my bedroom and made an interesting discovery. She is literally a two-faced (meaning my mangled vagina) bitch.
Hm? - Hillary opened her eyes and woke up sleepily. - Show me.
Hall's wife ordered me to take off my clothes while Hillary watched.
Is she clean? - she asked, referring to my health.
Of course, she’s Berda,” she answered, continuing the conversation about me as a thing. - Plus, Houston said she's a Presidential Model. Fuck knows what that means.
That means she's clean, Hillary said matter-of-factly. I was not able to think at that moment, but now I understand that all slaves of the “Presidential Model” type are immune to social diseases...
Hall's wife patted the bed with her hand, indicating to lie down and show her crotch. "God!" - Hillary exclaimed and immediately began performing oral sex on me. Apparently aroused by what she saw, Hillary stood up and quickly took off her tights and nylon panties. Exhausted by the long day in the hot sun, she nevertheless breathed passionately:
Eat me, oh God, eat me now.
I could only fulfill her whim, Bill Hall's wife remained indifferent. Then Hillary started looking at my crotch again and grabbed it with passion. At this time Bill Clinton entered. Hillary raised her head:
How was it?
Clinton indifferently threw his jacket on the chair:
It's official. I'm tired. I'm going to sleep..."
This description dates back to the early 1980s, when Bill Clinton was governor of Arkansas. Many years have passed since that time, the Clintons have aged considerably. The ritual processing and "Monarch" programming that each member of the Order goes through makes itself felt under conditions similar to those of programming. And we see how US presidential candidate Hillary Clinton has strange seizures right in public, causing surprise and bewilderment among eyewitnesses.
Hop Mastery
Finback Brewery Stellar Wind
TripleIPA
Every year the world sees new triple IPAs. They are often too strong or too bitter, or both. But Stellar Wind is a different matter: the NEIPA influence keeps the bitterness (and body) mellow, and the 10 percent alcohol burns less than you'd expect. Aromas of cantaloupe, peach, freshly cut grass, warm orange blossom honey, and sweet frosted brownies keep the NEIPA connection alive. All these notes are palpable on the tongue before the sip, in which vanilla, wheat and creamy candies come to the fore, remaining against the backdrop of warming alcohol. This beer, instead of attacking the receptors, feels soft like feathers.
Cloudwater Brew Co. NW DIPA Citra BBC Simcoe
ImperialIPA
It would be a mistake to say that New England-style IPAs are limited by geography. The style may have originated in the northeastern United States, but it has now spread throughout the world. In our opinion, few American breweries do NEIPAs better than Cloudwater, and this Double IPA may be the British brewery's finest effort yet. With every sip, the tongue is overwhelmed by a hurricane of flavors - cantaloupe, pineapple, raw grass, the slightest notes blue cheese. The initial herbaceousness explodes with mandarin oranges and mango puree, and the bitterness creeps in towards the finish, and while it's stronger than usual for this style, it doesn't seem too much.
Hop Butcher for the World Grid
American pale ale
Brewers have spent the last few years honing and perfecting IPAs, and pale ale has been a bit neglected. But Hop Butcher showed that classic American style can still surprise. Citra and Mosaic infuse the beer with a powerful aroma that blends marijuana and freshly cut grass, along with caramelized onions, grapefruit rind and soft notes of mango. The beer changes with every sip. In one sip you can feel the fragrant notes of onion, in the other - sour mandarin, which gives way to pineapple and peach. Herbaceous flavors linger in the mouth, grapefruit pulp tingles the sides of the tongue, and the finish is lightly sweet, reminiscent of herb crackers. We can't believe that such a strong flavor (and a texture as soft as goose down) could be captured in a pale ale, but every sip proves it. This is probably the best example of the style we've tried this year.
Burial Beer Co./Interboro Spirits & Ales Stay G-O-L-D
AmericanIPA
In June we held a large-scale blind IPA tasting. Of the 386 samples sent to us from all over the country, Stay G-O-L-D was the best. How fitting that the word “gold” is in its name. This is a collaboration not just between brewers, but between brewers and musicians - Run the Jewels, who gave the beer the title of a track from their new album. But Stay G-O-L-D took first place not thanks to its musical background - it’s a matter of taste. The beer is as juicy as freshly squeezed tangerine juice with mango and peach, with a soft breadiness and a hint of vanilla reminiscent of milkshake. Further sips reveal jam tart, pine needles and even a little pineapple. Hopping with Citra and Mosaic plus a double dose of dry hopping with Mosaic lupulin powder (this year's trend) produced a kaleidoscopic hop character. The beer is bitter, but the bitterness is so pure and soft that it is barely noticeable. In Stay G-O-L-D, everything - hop flavor, bitterness, malt base, body, alcohol - is balanced and in its place. And tasting showed that such balance is rare. You don't find gold very often, but when you do, you have to keep it to yourself.
Noble AleWorks Nuclear Haze
ImperialIPA
Haze continues to dominate IPAs, with even more New England-inspired hazes released this year. This double IPA with Citra, Mosaic, Idaho 7 and Ekuanot, however, crushed everyone else like a 50 megaton warhead. Onion, wheatgrass and tangerine explode in this cloudy liquid, and the breakdown products include pineapple rind, soft peach and dried vanilla. Subsequent sips reveal sour citrus and pine needles, the finish is mostly dry and herbaceous with chunks wheat bread and soft onion skin. The soft and juicy body is full of hop flavor, and the almost capsaicin fire tingles the tongue like radiation. Don't forget to wear a protective suit.
SØLE Artisan Ales Mosaic Nerd
IPA with hoppingMosaic
Mosaic hops have been around for a long time, first for aroma in traditional IPAs and pale ales, and now for the juicy fruitiness of New England-style IPAs. Although Mosaic often plays second fiddle to Citra or Simcoe, it can also take center stage, which is exactly what it does in this SØLE Artisan Ales single-hop. This beer exemplifies the Mosaic character, filled to the brim with juicy oranges, tart citrus and fresh grapefruit. It is for the sake of this kind of beer that hop growers are dedicating more and more space to Mosaic. We hope they will keep up with the demand of brewers.
Allagash Brewing Co. Brett IPA
Brett beer
This year, brewers have found new and interesting ways to use hops and aromatic yeast notes together, but no one has done it better than Allagash. Hopped with Amarillo, Bravo, Cascade, Centennial, Citra, and Galaxy, this Brett IPA delivers warm flavors of sweet pineapple, meringue, orange blossom, and lychee, followed by subtle barnyard notes. Crispy straw and baguette crust sit alongside melon and herbaceous hop notes, and the finish is almost dry and only slightly peppery, with a moderate, light bitterness. This is a beer of outstanding complexity and finesse. Plus, part of the profits will go to the animal shelter.
Rethinking IPA
Reuben's Brews/Siren Craft Brew Home From Home
CoffeeIPA
Coffee beans new wave give brewers the same wide flavor rainbow as hops. And if you combine them, the whole may turn out to be greater than the sum of the parts. That's what this New England-style coffee IPA is like—a perfect fusion of fruity Kenyan coffee beans with a trio of Galaxy, Mosaic, and Motueka hops. Oat malt and lactose round out the beer, making the hops and coffee stand out more prominently. Sweet, croissant-like maltiness leads into iced coffee with cream, light hints of grapefruit peel are refreshing, and notes of mocha emerge on the finish. Every technical solution here is carefully thought out, all you have to do is enjoy every sip.
Modern Times Beer Triton Project
DoubleIPA with South African hops
Who would have thought a year ago that South African hops would be talked about so much? In May, it restricted small brewers’ access to South African hops, and the giant responded that it was all about the low harvest. SAB Hop Farms is now owned by AB InBev, which means the multinational company has access to varieties that have recently become popular in the United States - Southern Star, Southern Passion and African Queen. The last two, together with the experimental variety XJA2/436, were successfully used by Modern Times. This trio delivers flavors of mango, sweet grapefruit, lemon and lime, as well as pleasant herbaceous notes from freshly cut grass. Will craft brewers be able to source South African hops in 2018? Let's hope.
Ideal porters
Ecliptic Brewing Capella Porter
Stout
Every year beer becomes more and more strange: experimental styles appear, unusual ingredients, untried techniques. All this is interesting, but sometimes it gets boring, and you want a simple porter, brewed exactly in style - and then it’s time for Ecliptic head brewer John Harris. As one of the founders of Deschutes Brewery, Harris created Black Butte Porter, an example of the style that remains one of its best sellers. Capella, which has been in the Ecliptic range since its inception in 2013, was only bottled for the first time this year. According to Harris, the recipe has been completely changed, but the approach remains the same - "creatively traditional." Small changes (Munich malt to enhance the toasty and biscuit character, non-hulled chocolate malt to reduce astringency and softer roasted notes) created the character of the beer. Capella - with hints of cocoa, roasted peanuts, burnt sugar and cracked black pepper, a dry finish and lingering notes of licorice and burnt toast - this is the best example of the style we've tasted this year.
Abnormal Beer Co./J. Wakefield Brewing All of the Lights
Imperial porter with coffee, lactose and hazelnuts
Roskachestvo announced the brands itself delicious beer, presented on the shelves of Russian stores. In total, beer from 40 well-known brands was studied, according to the department’s website.
Most of the tested samples were produced in Russia: 12 - in Moscow and the Moscow region, 6 - in St. Petersburg, another 6 - in the Yaroslavl region, 4 - in the Kaluga region, 3 - in the Tula region, 2 each - in the Nizhny Novgorod and Samara regions regions, as well as in Tatarstan and according to another example - in the Ivanovo region and Bashkiria. The retail price of beer purchased as part of the study varies from 67 to 260 rubles per liter. As part of the first stage of testing, timed to coincide with the 2018 World Cup, experts conducted a study of beer according to two criteria: taste properties and amount of malt.
Rating by taste
During the tasting, not a single beer received the maximum rating from experts - 5.5 points. However, there is still a winner, and it is Amstel beer with a score of 5.167 points. Next in the “tasty” rating are Khalzan beer, rated at 5.117 points, and Bud, which received 5.1 points. Also in the top 11 in terms of organoleptic properties were drinks from such brands as Heineken, Stella Artois, Three Bears, Efes, Krušovice, Faxe and Bavaria.
Experts gave the least points in this category to beer of the Okskoye, Gorkovskoye, Zhigulevskoye, Baltika and Sverdlovskoye brands.
Samples of three brands withdrew from the competition: experts did not try them due to non-compliance with foam resistance standards - the beer foam did not last on the surface of the drinks for the stated three minutes. These are “Sibirskaya Korona”, “Arsenal” and “Samara” beers.
Rating by malt quantity
High-quality beer must contain at least 80% malt, another 20% can be unmalted products, that is, unsprouted grains of barley and other grains. Experts say: if the manufacturer used more than 20% of similar ingredients, he saved on raw materials, and the final product in this case should not be called beer.
So, the largest amount of malt was found in beer of the brands “Okhota”, “Ochakovo”, Lowenbrau, Krusovice Imperial, “Khamovniki”, “Zhiguli Barnoye”, Bud, Amstel, Carlsberg and “Sibirskaya Korona”, which were not allowed for tasting.
But in five samples the maximum nitrogen concentration was exceeded - this means that the manufacturer did not use malt of the best quality. This violation was revealed based on the results of a laboratory study of Okskoye, Gorkovskoye, Arsenalnoye, Samara and Sverdlovskoye beer.
At the same time, Roskachestvo notes that even the cheapest samples did not contain unacceptable additives, were not made from “powders”, and therefore were not synthetic products, or simply a surrogate.
No. 50 Papaya Rye
Nómada Brewing, Sabadell (Barcelona), Spain
Alcohol: 9%
This deep golden beer is an explosion of fruit, hops and rye. Malty with notes of tropical fruit and caramel, it is both intense and extremely drinkable. Nómada Papaya Rye has earned a spot in RateBeer's Top 100 and Top Imperial IPAs.
No. 49 Viaemilia
Birrifico del Ducato, Parma, Italy
Alcohol: 5%
A perennial favorite, it has consistently won medals at the World Beer Cup and European Beer Star competitions. Birrifico del Ducato was Italian Brewery of the Year in 2010 and 2011 and has won numerous other prizes. This malty beer with herbaceous, floral and honeyed notes pairs well with prosciutto, another staple of the region.
UnaBirraAlGiorno
No. 48 Brio
Olgerdin Egill Skallagrimsson, Reykjavik, Iceland
Alcohol: 4.5%
You can expect something extraordinary from a brewery named after the skald Egil Skallagrimsson. Brio features notes of herbaceous and spicy hops and cracker-like malt. Brewed with Icelandic mountain water, this beer brought home World Beer Cup and World Beer Awards medals.
Knightbefore_99@Flickr
No. 47 Galaxy IPA
Other Half Brewing, Brooklyn
Alcohol: 6.5%
Cloudy peachy, resinous, herbaceous and yet surprisingly floral, with notes of tropical fruits. Other Half is a rising star in the craft beer firmament, and this IPA is considered one of the best in New York.
No. 46 Nøgne Ø Porter
Nøgne Ø, Grimstad, Norway
Alcohol: 7%
An outstanding full-bodied porter brewed in Norway - jet black with aromas of dark chocolate and espresso followed by caramel. It is the winner of the bronze medal in the Export Extra Stout category of the 2016 Barcelona Beer Challenge.
No. 45 ManBearPig
Voodoo Brewing Co., Meadville, Pennsylvania
Alcohol: 14.1%
This is a powerful beer with maple syrup and local honey, aged in bourbon barrels. It is strong, pitch black and very complex, with a pronounced and long finish. It is one of the world's best beers according to Beer Advocate in 2016.
No. 44 Black Eyed King Imp Vietnamese Coffee Edition
BrewDog, Ellon, Aberdeenshire, Scotland
Alcohol: 12.7%
Included in the world top 100 according to RateBeer. This is the world's strongest canned ale - black, intense, with powerful aromas of coffee and cocoa.
No. 43 Breakside IPA
Breakside Brewery, Portland, Oregon
Alcohol: 6.4%
This is a tasty, hoppy IPA with notes of grapefruit, pine, resin and tangerines. It has four varieties of hops plus dry hopping. Breakside IPA won a gold medal in the American IPA category at the 2016 Best of Craft Beer Awards.
No. 42 Lambo Door
Grimm Artisanal Ales, Brooklyn
Alcohol: 8%
Grimm calls it "pure hoppy candy." This double IPA, with Citra, El Dorado and Simcoe hops, took first place out of 115 double IPAs in Paste magazine's blind tasting. Grimm is one of the pioneers of contract brewing.
No. 41 Samiec Alfa
Browar Artezan, Blonie, Poland
Alcohol: 11%
This barrel-aged wonder is one of RateBeer's top 50 imperial stouts. It has a sweet aroma, low bitterness, pronounced notes of vanilla and toffee, and a creamy body.
Chmielokracja.pl
No. 40 St. Feuillien Triple
Brasserie St-Feuillien / Friart, Le Reux, Belgium
Alcohol: 8.5%
Light amber color, with pronounced maltiness. Secondary fermentation in the bottle it gives a recognizable aroma created by yeast; as a result of long maturation, a long aftertaste is obtained. Gold medalist of the Barcelona Beer Challenge 2016 in the Belgian Tripel category.
No. 39 Mikkeller Beer Geek Brunch Weasel
Lervig Aktiebryggeri, Copenhagen, Denmark
Alcohol: 10.9%
This top 50 imperial stout is brewed with one of the world's most expensive coffees - yes, the same coffee that has passed through the digestive tract of the civet, a very picky South Asian mammal that eats only the best, freshest. coffee berries. This is a rather rare variety of coffee with a strong aroma. It gives the beer an intense smoky profile with notes of toasted bread and toasted vanilla.
No. 38 Avec Les Bons Voeux
Brasserie Dupont, Tourpe-Leuze, Belgium
Alcohol: 9.5%
A top-fermented light beer with a copper color, light body, dry and sour. This delicious Belgian farmhouse ale ranks among the world's finest Abbey Tripels. Ideal to drink at cellar temperature, or chilled as an aperitif.
No. 37 Julius
Tree House Brewing Company, Monson, Massachusetts
Alcohol: 6.8%
This is an intimidatingly drinkable IPA, with notes of mango and sweet citrus and a rounded bitterness. Beerishealthy.com calls it "The World's Best IPA."
No. 36 Aecht Schlenkerla Fastenbier
Braueri Heller, Bamberg, Germany
Alcohol: 5.5%
With a reddish-brown body and large white head, this unfiltered beer has an unmistakable smoked meat aroma balanced by the flavors of cinnamon toast and caramel. Fastenbier means "beer for Lent" and this beer is only sold during Lent - from Ash Wednesday to Easter.
No. 35 Orval
Brasserie d'Orval, Florentville, Villers-devant-Orval, Belgium
Alcohol: 6.2%
An orange-copper beer with a giant white head and aroma of yeast, lemons and a light, non-overpowering aroma. A floral, citrusy and complex dry beer with a medium body. It is also the only beer that the Trappist brewery Orval produces for the general public.
No. 34 Double Barrel Jesus
Evil Twin Brewing, Westbrook Brewing Co., Brooklyn
Alcohol: 12%
Included in the top 100 best beers in the world according to RateBeer. This is a matte black stout with notes of bourbon and vanilla and a toffee-like body.
Ian Mewhinney@Flickr
No. 33 Duck Duck Gooze
The Lost Abbey, San Marcos, California
Alcohol: 7%
With a sour taste and aroma, hints of citrus, a crisp acidic finish and a hint of sweetness for balance, this ale has been one of the brewery's best-selling beers since its release in 2009. It is very difficult to find, as it is brewed only once every three years, and in limited quantities.
dontdrinkbeer
No. 32 Oude Geuze
Brouwerij Oud Beersel, Beersel, Belgium
Alcohol: 6%
A classic Belgian ale, hazy, honey-colored, with a winey taste, citric acidity, a hint of spice, tiny bubbles and strong carbonation. It is considered the sparkling wine of the beer world and won the title of Best Sour Beer at the 2016 World Beer Awards.
The Perfectly Happy Man
No. 31 Kormoran Imperium Prunum
Browar Kormoran, Olsztyn, Poland
Alcohol: 11 percent
One of the top 100 according to RateBeer and the best Baltic porter in the world. Explosive notes of prunes, smoked fruit, chocolate and malt.
No. 30 Zombie Dust
Alcohol: 6.2%
This powerful pale ale is worth buying just for the label alone. But those who are attracted by the unusual design are also fascinated by the beer itself. Powerful aroma of pine and citrus, taste - notes of grapefruit and honey. Ranked in the top 50 by Men’s Fitness and thefiftybest.com.
Cocktail Enthusiast
No. 29 Péché Mortel
Brasserie Dieu du Ciel!, Quebec, Canada
Alcohol: 6.5%
Coffee is added during the brewing process, resulting in an intense, dense imperial stout with the aroma of roasted coffee beans and a slightly tart finish. It was named one of the best imperial stouts by Craft Beer & Brewing magazine.
No. 28 Two Hearted Ale
Bell's Brewery, Galesburg, Michigan
Alcohol: 7%
Named after the Two Harted River in Michigan. This is a crisp IPA with explosive pine and citrus notes. According to Beer Advocate, this is one of those beers that will outlive its time.
No. 27 Darkness
Surly Brewing Company, Minneapolis
Alcohol: 9.6%
This is a complex, heavy Russian imperial stout with dark chocolate, fruit and toffee aromas, moderate carbonation and unconventional aromatic hops. He has about 10 thousand almost perfect reviews on Untappd.
№26 Oude Geuze Vintage
Brouwerij 3 Fonteinen, Bercel, Belgium
Alcohol: 6%
This vintage edition gueuze is only sold in Belgium. It is released after several years of storage in the cellars of Drie Fonteinen - unlike the regular Oude Geuze, which matures for six months. Which gueuze becomes vintage depends on the brewer's decision - he evaluates its taste and aging potential. Oude Geuze Vintage is number 18 on Beer Advocate's list of 250 great beers, based on over 10 years of reviews.
AdamChandler86@Flickr
No. 25 Dinner
Maine Beer Company, Freeport, Maine
Alcohol: 8.2%
Double dry-hopped with over 6 pounds of hops per barrel (230 grams per deciliter), this hazy golden-colored Double IPA has a dry, crisp character. Craft Beer & Brewing magazine rates it 100 points.
Beer Chatter
No. 24 Hopslam
Bell's Brewery, Galesburg, Michigan
Alcohol: 10%
This Double IPA with Northwest hops might not be something you'll be writing a postcard home about. However, fans of this beer call all the beer stores in the city as soon as they hear a rumor that they have a couple of packs. Each sip is filled with notes of honey, and the complex hopping scheme creates an aromatic, citrusy, bitter yet refreshing beer.
No. 23 Application
Alcohol: 7%
This brown ale is aged 12 months with tart cherries in Sonoma Valley pinot noir barrels. The result is a bright, acidic, fruity and slightly aromatic beer with a noticeable wine cask character.
The Perfectly Happy Man
No. 22 Weihenstephaner Hefe Weissbier
Bayerische Staatsbrauerei Weihenstephan, Freising, Germany
Alcohol: 5.4%
Hefeweizen in the traditional style - with an earthy forest aroma, well balanced, fruity and dry. Winner of the World Beer Cup gold medal in the “South German style Hefeweizen” category.
No. 21 The Abyss
Deschutes Brewery, Bend, Oregon
Alcohol: 11.1%
Notes of licorice in the aroma come from the addition of cherry bark and vanilla and aging in oak barrels. This is the winner of the 2016 World Beer Awards for Best Imperial Stout.
No. 20 Speedway Stout - Bourbon Barrel Aged
AleSmith Brewing Company, San Diego, California
Alcohol: 12%
Matte black with brownish foam. Aromas of chocolate and licorice combined with the smoky flavor of roasted coffee. Creamy and sweet, this beer is great for aging. It earned 100 points from Craft Beer & Brewing magazine.
No. 19 La Fin du Monde
Unibroue, Quebec, Canada
Alcohol: 9%
Hazy, yeasty, floral, medium-bodied triple golden ale rich taste. The brewers of Unibroue say that this beer was brewed in honor of the brave European explorers who believed that they had reached the ends of the world, discovering North America - the New World. World's End has won more awards than any other Canadian beer.
No. 18 Dark Lord Russian Imperial Stout
Three Floyds Brewing Company, Munster, Indiana
Alcohol: 15%
Dense and caramel-like, with notes of chocolate and coffee on the aroma, dried fruits and brown sugar on the palate. You can only buy it at the brewery on one day a year - Dark Lord Day (in 2017 it took place on May 13).
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No. 17 Parabola
Firestone Walker Brewing Company, Paso Robles, California
Alcohol: 13.1%
This is an imperial stout that is described as a fine wine. Don't be surprised when you hear someone mention notes of tobacco and oak or black coffee and vanilla. This is a truly complex Russian imperial stout, both sweet and bitter, and incredibly hard to find. It is aged in bourbon barrels (Pappy Van Winkle, Woodford Reserve, Elijah Craig and others) and then blended.
No. 16 Schneider Aventinus Weizen-Eisbock
Schneider Weisse G. Schneider & Sohn GmbH, Kelheim, Germany
Alcohol: 12%
Legend has it that one winter the barrels of Aventinus froze while being transported. The brewers tasted the remaining unfrozen liquid and were amazed. And you can understand why. This is a legendary beer with the aroma of banana and the taste of dried fruits, cocoa and cloves.
No. 15 Mornin' Delight
Alcohol: 12%
With a strong espresso aroma and a thick, rich body, this imperial stout is ranked third in RateBeer's top 50 best beers in the world. Beer Advocate founder Jason Elstrom believes Toppling Goliath will remain a favorite for years to come.
No. 14 Hunahpu's Imperial Stout - Double Barrel Aged
Cigar City Brewing, Tampa, Florida
Alcohol: 11%
Every December, Hunahpu's Day tickets go on sale ($200-$400). This festival takes place in March and fans can be the first to try the new incarnation of their perennial favorite. Ticket price includes 4-12 bottles of this spicy, rich imperial stout, which is aged half-and-half rum and apple brandy barrels.
No. 13 Pliny the Elder
Russian River Brewing Company, Santa Rosa, California
Alcohol: 8%
The ancient Roman polymath writer and philosopher Pliny the Elder called hops Lupus salictarius - “the wolf in the willows” - although it is not known for certain whether he had hops in mind. Either way, the double IPA named after him is hazy, coppery-golden, and pine-like. It's fresh, with perfectly balanced hops and a fresh grapefruit flavor. The beer has won gold in the World Beer Cup and Great American Beer Festival, and is considered one of the best West Coast IPAs in history.
No. 12 Westvleteren Extra 8
Alcohol: 8%
Only six Belgian brands can claim to be made in Trappist abbeys, and the monks of St. Sixtus Abbey in Westvleteren produce the least amount of beer, so their dark ale is in extreme short supply. With notes of tea, raisins and brown bread, this dubbel is highly carbonated and has a large head of foam.
No. 11 Kentucky Breakfast Stout
Founders Brewing Company, Grand Rapids, Michigan
Alcohol: 11.2%
Bringing out the incredibly popular Breakfast Stout may have seemed like a daunting task for Founders, but they did it. Cellar-aged in oak bourbon barrels, this imperial stout is second to none. KBS, brewed with chocolate and coffee, is for those who like a hint of bourbon in their breakfast beer.
No. 10 Ann
Hill Farmstead Brewery, Greensboro Bend, Vermont
Alcohol: 6.5%
Hill Farmstead has been named the World's Best Brewery by RateBeer. The Anna honey saison is aged for many months in French oak wine barrels and only then becomes Ann. The naturally carbonated beer exhibits complex citric acidity with hints of green apple.
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No. 9 Lou Pepe Kriek
Brasserie Cantillon, Brussels, Belgium
Alcohol: 5%
Every year Cantillon manages to get a ton or two of delicate and rare sour cherries from Schaerbeek, the harvest of which is unpredictable. These cherries, used exclusively for blending, are infused in the beer for two to three months to create that acidic and juicy scream. Production is limited to a couple thousand bottles per year due to the limited supply of berries. Lou Pepe Kriek was named one of Thrillist's Best Strains of 2016.
No. 8 Celebrator
Brauerei Aying, Aying, Germany
Alcohol: 6.7%
Doppelbock stands apart from other German styles. This strong but not overpowering beer with a lush foam is aged for six months. A great beer to celebrate with friends and family.
No. 7 St. Bernardus Abt 12
St. Bernardus Brouwerij, Watau, Belgium
Alcohol: 10%
Powerful, rich, spicy, malty, strong - like drinking alcohol fruit cake with chocolate and caramel. This is an abbey ale brewed in the classic Belgian quadrupelle style using an old Trappist recipe. St. Bernardus is considered by the beer community to be one of the best brands beer in the world.
No. 6 Bourbon County Brand Stout
Goose Island Beer Company, Chicago
Alcohol: 13.8%
This limited edition stout is no joke. It has a distinct black hue with a slight caramel-colored head and strong aromas of bourbon, vanilla and fig, followed by notes of chocolate and molasses.
No. 5 Heady Topper
The Alchemist, Waterbury, Vermont
Alcohol: 8%
This Vermont Double IPA is incredibly difficult to get your hands on—unless you live within 30 miles of the brewery—but it's beloved by beer enthusiasts around the world. This award-winning, elusive beer sells out as soon as it hits shelves.
No. 4 Rochefort Trappistes 10
Brasserie Rochefort, Rochefort, Belgium
Alcohol: 11.3%
The traditional Belgian quadrupel Rochefort "blue cap" is one of the few true Trappist varieties. This malty, strong beer produces notes of plum and apricot when cold, and when heated, the beer's true character is revealed. It's great for sipping slowly, like a good scotch or wine. Last October, the beer won the Belgian Beer Journal's blind tasting of quadruples.
No. 3 Pliny the Younger
Russian River Brewing Company, Santa Rosa, California
Alcohol: 10.25%
Named after the nephew and adopted son of the above-mentioned Pliny the Elder. Pliny the Younger documented the eruption of Vesuvius in 79 AD, during which his uncle died. This is a true triple IPA (it has three times the usual amount of hops) and is very difficult, time consuming and expensive to make. It has moderate bitterness and a beautiful copper color. Available on tap only and released for two weeks only at the beginning of February.
No. 2 Westvleteren 12 (XII)
Westvleteren Abdij St. Sixtus, Westvleteren, Belgium
Alcohol: 10.2%
This beer is definitely one of the best of the best, and some experts believe that it deserves first place. This is a real Trappist beer, brewed by the monks in the Abbey of St. Sixtus. A dark chestnut brown beer with dark fruit aroma and brown sugar. This is a complex and spicy quad with lively carbonation. Ranked No. 1 in the Abbey Beer/Quad category by RateBeer and awarded 100 points by Craft Beer & Brewing magazine.
#1 Kentucky Brunch Brand Stout
Toppling Goliath Brewing Company, Decorah, Iowa
Alcohol: 12%
This barrel-aged coffee-infused imperial stout is extremely hard to find. It has a powerful maple aroma with notes of chocolate and hazelnut. In 2015, Esquire magazine named it one of the "10 Great Beers You'll Never Try," and Beer Advocate ranked it #1 in the global top 250.
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