Also a great way to get rid of that old, stale, beer from last years football season and this years basketball season. Those drunken yokels couldnt taste the difference after consuming gallons of moonshine during their tailgate.
Or, time to break out something spectacular to set the tone for a new season.
From the local paper's weekly beer column
http://www.pnj.com/article/20130417...r-garden-Celebrating-3-years-3-favorite-brews
Let’s get the party going with some Oude Geuze Boon. Sometimes spelled “gueuze,” this is true traditional Lambic ale; wildly, spontaneously fermented. Lambic takes a very long time to make right — as much as three years to come up with the different fermented blends and then several more months bottle-conditioning — which is why real geuze costs so much. The result is a Champagne-like body with musty scents of citrus, barnyard and green apple skin. On the palate, it’s very dry with tart and sour flavors of lemon and white wine vinegar with some grass and apricot. Sounds odd to the layman, but it’s absolutely incredible.
Going back to my German roots, I’ve decided upon the Aventinus Weizen-Eisbock. I first tried an eisbock when I was in the Taunus region outside of Frankfurt years ago. This one is world-class. Eisbock is stronger than usual beer, achieved by freezing the water out of dopplebock as it is fermenting, leaving behind concentrated flavors and alcohol. Aventinus’ is wheat-based, basically creating a burly hefeweizen. All the lemon, clove, banana and bubblegum is where it should be, but delivered in a rich, almost syrupy vehicle instead of the traditional fluffy, creamy textures weizen is known for. Additional hits of honey and rum show up around the finish. Beware of the warming 12 percent alcohol.
Ballast Point Victory At Sea Coffee Vanilla Imperial Porter. To be succinct: roasty, toasty, espresso, vanilla, chocolatey, smoky, silky, rich. Like someone spiked a mochaccino with Haagen-dazs. Simply incredible.