Widmer Hefeweizen

A half-baked hefeweizen. Americans obviously did a lot to IPA, but hefeweizen leaves them somewhat confused and they never quite get the silky taste of the originals.
What is more interesting is how every hefeweizen boasts about being unfiltered. Surely, this gives them the cloudy appearance and typical taste and is the right thing to do; but if unfiltered beer is better, why don't everybody leave them unfiltered? I agree that lagers must be filtered and hefeweizens must not, but it is nevertheless stupid to be bragging about something that you didn't do...

Jennings' Crossed Buttock

That's it. That is the largest image that I could find. I drank this beer in an lovely Oxford pub "The Anchor". Made the South African bar-maid smile when I referred to it as Crossed Buttocks. Good, fresh ale with fruity overtones, a very inaggressive beer. Named after a wrestling move or something like that.

Koshihikari Echigo Beer

A typical Japanese lager, a bit like Asahi. According to wikipedia, Japanese got their beer with Dutch sailors in 18th or 19th century. Since then they have been brewing these silky lagers. Nothing to be really proud of, but goes well with some fusion noodles!

St Peter's Old-Style Porter

After really not liking them for a couple of years, I have recently fallen in love with porters. Not sure why, maybe because they are 19th century London invention and I love this the era, maybe because all microbreweries in the states are trying hard on them or maybe I just wanted a change from overly hopped IPA's. Either way, this is actually a British recreation of old-style porter. The back says: "This beer is blend of old mature ale and a younger light beer just like true porter should be." Fair enough, always new things to learn. Incidentally I also learned that stout it is really just a short for stout porter - a really strong porter. Dublin, I am coming...

Orval Trappist Ale

I have never drank anything like that. Tasted as if some port was poured into the brew. Very bitter. A truly acquired taste. Hated it to start with and then it slowly became more and more tanglible. "Semi-wild Brettanomyces yeasts give the beer a distinct subtle body and a refreshing tartness as an after effect. It is suitable for genuine connoisseurs and experts." says one website.
I fully agree. I also admit that I am not quite the expert yet...

Marin Brewing: Hoppy Holidaze

The name is just terrible. Infinitely terrible. The beer is actually a flavoured ale, a drink very much popular in the states. All in all it is an ale with plenty of hop (Sterling and Styrian Golding varieties) and spiced with cinnamon, nutmeg, mace, orange peel and pure vanilla extract. It is effectively a beer equivalent of mould wine. Stuff to drink on Christmas. Nice, but maybe a bit over the top...

Farmhouse: oasthouse IPA

IPA stands for Indian Pale Ale, a beer designed by British to survive the scorching climate of India so that they could enjoy ale even while there. Americans have created their unique version of it which has nothing to do with India. Oasthouse's IPA is a typical example, a much stronger beer compared to British IPA with much more flavour, lots of hops and stronger colour. And the label design just clicks. A good beer to finish off the weekend!