And while we are at it: should be completed by one that erects the middle finger. It would put away with a lot of bad language here and ease the work of the mods .
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It bothers me when so many people disregard beers, wines, liquors from America or elsewhere simply because of nationalistic feelings or personal tastes.
I think if you weren't holding Bud Lite and Michelob Ultra up as the best representatives of what American has to offer you'd get a different response. America has some very good beers, and some wines from California are as good, if not better, than what much of the EU has to offer. But you've got to come up with a better example than Bud Lite and Michelob Ultra to make your point, just like you can't put forward McDonald's as the shining example of American cuisine.
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I tried to be polite. Seriously: I have never had this and I survived quite a lot of brews....
michelob ultra is not the worst of beers in the US i think, i personally find there is quiet a lot of local microbrews out there that are good. better than the mainstream ones at least...
I think if you weren't holding Bud Lite and Michelob Ultra up as the best representatives of what American has to offer you'd get a different response. America has some very good beers, and some wines from California are as good, if not better, than what much of the EU has to offer. But you've got to come up with a better example than Bud Lite and Michelob Ultra to make your point, just like you can't put forward McDonald's as the shining example of American cuisine.
Perhaps I should've been a bit more precise. Michelob is my favourite of the macrobrews. Microbrews can be in the thousands and I've certainly had some great ones. I would almost always choose a hand-crafted micrbrew over a macrobrew any day. But since I don't have a pony keg of my favourite microbrew sitting in a fridge somewhere, I will have to suffer with a good mass-produced macrobrew such as Michelob. You can even argue that there are some really awesome middle-brews that are bottled but only regionally available. However as they are not readily accessible in the nieghbourhood market or liquor store, I don't think it is fair to speak of them. As I started to speak simply of Warsteiner as it is a German macrobrew.
As for cuisine, we can compare American McDonalds with Greece's Goody's and Italy's Spizzico and France's Quick and every other nation's fast-food restaurants. We'll be comparing apples to apples and oranges to oranges. But to simply say that America's overall cuisine is defined by McDonalds or Burger King is simply a fallacy.
Programs: Severals Golds (BA, BD, AB and LH), Highest tier with HH, SPG and ICRA, lawyer, sometimes a nice guy
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Quote:
Originally Posted by sentom
michelob ultra is not the worst of beers in the US i think, i personally find there is quiet a lot of local microbrews out there that are good. better than the mainstream ones at least...
....and some of these even became macrobrews. When I first travelled to the US in the early eighties Sam Adams was to recollection available in Boston only. And now they even have in the LH lounges in NYC.
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FA's just plop a tray down in front of me. The food is really odd and often unedible. Most of the FAs seem to be disinterested in their jobs.
I was on two intra-European C flights yesterday, MUC-FRA and FRA-MAN, and the FAs on both flights were very friendly and attentive and far from what the OP described. On the MUC-FRA hop we had yogurt with fresh fruit, a piece of brie in a multigrain bread roll and some chocolatey thing. The light lunch on the FRA-MAN leg was very tasty and the only odd thing was a slice of sweet potato topped by salmon tartar - undoubtedly according to this month's "experience taste" which is potato. A warm potato quiche (though it did not look or taste like quiche as I know it) was nice, too.
It was also the first time I was greeted by name on an intra-European flight. Not that I consider being addressed by name that important, but since my name is not an easy one for European FAs to remember I'm touched when they make an effort. I nearly chuckled when the same FA tried to greet me as I deplaned since she couldn't quite remember my name in time.
Uhm, that is what a real pretzel should be like. The soggy kind you find elsewhere is the US interpretation, and thus not real pretzels.
Soggy? I've never had a soggy pretzel in the US, but when in the FRA Sen lounge last week, the 4 or 5 pretzels left on the rack were old, hard as a rock and KRUSTEE.. as in, not edible.. in fact, every other pretzel I've ever had in Germany from Munich to Berlin to Hamburg to Mainz has always been slightly firm on the outside but nice and chewy on the inside. If I didn't know better, I would have thought the Hesse Dentist's Association planted them there so as to inflict chipped teeth and ground-down molars that needed repairing immediately!
And, perhaps, the most common pretzels in the US are called Rold Gold or Pretzel sticks are are crunchy, thin, salty snacks. They are not crusty, just crunchy.
At the Berlin Marriott, there was a great beer in the fridge in the CL. I don't recall the name as in grand German fashion contained at least 20 letters and various accent marks making it quite difficult to remember for a retarded American like myself.
I suppose it was Franziskaner Weissbier, that's what they serve in CL. Dunkel is also available. Main reason I stay there when visiting Berlin. Best Marriott lounge in Europe IMHO.
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