Stouts, porters, IPA's - it really just depends on what mood my palate is in. I'm simply getting more snobbish as time goes by and I learn more. I don't think I could drink another crappy beer now. The road only leads in one direction from here on out : )
There's a Belgian Dubble out there called 'Angelique' I think - in a large 22 oz bottle with a cork - that was just some yummy stuff.
Currently fermenting on my counter is 5.2 gallons of an Old English style Ale - roughly 7 lbs of malt, 1 lb of Belgian Rock Candy, 4 oz. of Molasses, 1 lb of Brown Sugar. And some hops and American Yeast pitched. Should go into bottles in two weeks, and then Ill try it three weeks after that.
Seriously - it should either be a great beer, or a bizzare ice cream flavor. We will see!
I am a big fan of amber ales and get rather disappointed at the slim pickin's what with all the IPA craziness that goes on, personally I cannot stand the bitter-babes. A favorite local amber is the Beach Chalet's (San Francisco) Riptide Red. It is a nice complex red in a sea of so-so "yes it is red, but has no flavor" brews. My sister and her boyfriend made a heather brew (I picked the heather) and with very few hops added was a lovely brew, and not heavy on the floral at all. Local SF brew pub Magnolias has my other favorite seasonal (winter) brew: Weekapaug Gruit. It is a Scottish Gruit / Ancient Herbed Ale style beer. Best served cask style IMHO.