Here's the weekly listing of organized beer fun in and around the District. Click on any event in the D.C. Beer Events Calendar above for more details. My pick is the Oxbow Brewing night at Meridian Pint on Tuesday, which will feature two unique American farmhouse ales brewed by D.C.-to-Maine transplant Tim Adams in a renovated barn near Newcastle, Maine. Rustic! Read on for a rundown of the rest of the week. On Monday, Hank's Oyster Bar in Old Town will host Port City Brewing and War Shore Oysters, both of Alexandria, for an evening devoted to the double Virginian delights of mollusk and suds. On Tuesday, in addition to the Oxbow night at Meridian Pint, Bell's Brewery of Michigan will be the focus of a five-course dinner at RFD. Across the river in Falls Church, Public House No. 7 will be pouring a cask of Heavy Seas Black Cannon, a black, or roasted, India pale ale brewed nearby in Baltimore. On Wednesday, plan to head to Old Town Alexandria again for an Allagash beer dinner at RedRocks Pizza. On Thursday, it's back to the District for a pint night at The Pug featuring beers from Brooklyn's Sixpoint Brewing Company and a seasonal beer tasting with "Beer Activitist" Chris O'Brien at the Sixth & I Historic Synagogue. On Saturday, the Park Hyatt Masters of Food & Wine tour stops at D.C. to host a variety of interactive workshops, including a beer tasting with Port City Brewing Company founder Bill Butcher. Also, starting this week Smith Commons launches its Restaurant Week menu, which includes special deals on craft beer. Watch out for other suds-centered restaurants and what they will be offering.

Send submissions for the D.C. Beer Events calendar to thelagerheads@gmail.com.

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The night before SAVOR has traditionally (three years' worth anyway) had two big events in D.C. The Lupulin Reunulin at RFD, which is hosted at the Brickskeller this year and called ReunuLess in honor of the absence of several key Lupulin competitors, is as formal as a beer panel and tasting/roast can be with brewers like Rob Tod from Allagash, Sam Calagione of Dogfish Head and Bill Madden of Mad Fox poking fun at each other while sharing their most innovative beers with a room full of loyal beer enthusiasts.

While that event's tickets are long gone, the other Friday-before-SAVOR tradition is an informal hang at Birreria Paradiso in Georgetown where many of the brewers and brewery staff in town for Saturday's big event pass the night ordering from the bar's outstanding beer list.

This year Southampton Publick House brewer Phil Markowski will be on hand with copies of his book, Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition and Flying Dog brewer Matt Brophy will be there with a cask of Flying Dog Raging Bitch  and a keg of Flying Dog Gonzo Imperial Porter (settle down, it's not the aged one).

Other breweries that are likely to have representation are Ommegang, Victory, and Three Floyds, but many surprise guests are sure to drop in. This event has no cover and is open to as many beer fans as can fit in Pizzeria Paradiso's Georgetown basement. If you were bummed about not having tickets to Lupulin tonight, we hope news of this brewers' party at Birreria will cheer you up. If you are taking tonight off but up for more beer fun over the weekend, check out our SAVOR Week event master list for your options.

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Didn't get tickets to SAVOR? No sweat, the beer gods are smiling on you in the form of Santé: An Epicurean Adventure. The event, sponsored by the National Kidney Foundation of Maryland, will be held Sunday, June 13, from 3-6pm at the American Visionary Art Museum in Baltimore. Tickets are $75 advance, $85 at the door, or if you're the DD, $40. You can also splurge for a $100 ticket, which includes "premium food and beverage pairings, as well as guided tastings of rum, gin, and tequila not available at the main event." Sounds intriguing.

Santé won't have anywhere near the breadth and depth of SAVOR (although it shares a curiously similar name) in terms of beer, but there will be enough first-tier breweries on hand to make this a memorable afternoon. According to the write-up on BeerinBaltimore.com, current craft beer participants include: Allagash, Anchor, The Brewer's Art, Heavy Seas, Flying Dog, Harpoon, Lagunitas, Stillwater Artisinal Ales, Stone, Weyerbacher. And from abroad: Ayinger, Lindeman's, Orval, Pinkus Organic, Rochefort, Samuel Smith, Traquair House, Westmalle, and Zatec. Not bad.

• Beer Wars: Brewed in America - The beverage-focused documentary film showed just how nasty Big Beer (Anheuser-Busch InBev and MillerCoors, predominantly) can be. We  saw the film's April screening and live broadcast in Friendship Heights; our friend Tom Cizauskas saw it in Arlington. He posted a fair review.  Rent the DVD and decide for yourself.
• Allagash Makes True American Lambic – Who says you have to be in Brussels to pull yeast out of the air and make beer? At SAVOR in June Rob Tod described his discovery of a wild yeast in Maine, and he debuted his first Spontaneous lambic in Philadelphia in December. Clay Risen at The Atlantic has the details.
• The Tax Saga – Thanks to the recession, Congress was ready to go hogwild when it came to raising those sin taxes and there was much discussion and debate about it this year. In the end it seems the beer industry has more or less prevailed...for now.
• Obama's Beer Summit – The People pleaded, they chastised, and then finally got over Obama, Gates, and Crowley's beverage choices and recognized the event for what it was. Still, beer was on everyone's mind, and we mean everyone, about as viral as an inaugural puppy.
• Collaboration, Collaboration, Collaboration – Americans with Germans, hopheads with hopheads, aforementioned hophead with homebrewing web brothers . Spring, summer, fall, winter–last year was all about brewers cross-pollinating their recipes and ingredients (a part of the movement).
• Light Beer Reaches New Low: Select 55 – This summer a new winner took the prize, clearly oblivious to how ludicrous that prize was. 'Nuff said. (In case you haven't noticed, a certain Y&H blogger is tired of talking about it.)

Stayed tuned for the last batch...

The Internet is rife with Thanksgiving-themed beer pairings, so we've elected to take a slightly different tack. This  year why not drink beer made with the ingredients of all your Thanksgiving foods instead of eating the same old tired feast? It'll save you time in the kitchen, guaranteed.

If you insist on cooking and need some good beer advice, you can always head over to Michael Jackson's site for Thanksgiving pairing tips, which still hold true after more than twenty-five years.  The San Francisco Examiner has some good pairing suggestions, and Serious Eats has some very good recommendations for beers to enjoy with the turkey feast as well as the T-day piefest. Beer Advocate has a practical guide to holiday beer pairing, as well. But enough of that silliness. Let's drink dinner this year:

CRANBERRY SAUCE – Unibroue Ephemere Cranberry: This beer was out last year, but we haven't seen it since the spring. If you can't find Unibroue, you can always snag a Sam Adams Cranberry Lambic. It's not actually a lambic but it is very easy to find right now.

SWEET POTATO - Allagash Fluxus 2009: This year's anniversary beer was brewed with sweet potatoes. The recipe was concocted with Southern flair by Allagash brewer DeeDee Germain. We saw it on draft at The Reef and Birreria Paradiso last month, and in the bottle at AB Liquor Store in Adams Morgan.

STUFFING - Craftsman Triple White Sage: Yup, there are a few beers made with sage. We definitely saw this beer somewhere recently but are afraid it was in Brooklyn, not in DC. If you're willing to go for something savory but not as classically Thanksgiving, a few herby beers we've tried lately include Stone's Sublimely Self-Righteous Ale, and Dogfish Head Black Thai, the latter of which was on cask at ChurchKey this weekend. Both have a basil thing going on.

TURKEY – Your choice: Okay, so brewers haven't gotten crazy enough to start making beer with turkey, but there is a connection. Beer has been shown to suppress the degradation of tryptophan, so if you end up eating this part of your dinner instead of drinking it, you're likely to feel nice and drowsy as the turkey and beer do a seratonin number on your brain.

PUMPKIN PIE – Any Pumpkin Beer Still on the Shelves: Our favorites are Dogfish Head, Southern Tier, and Weyerbacher pumpkin ales, but it will probably be difficult to find them this late in the season. Any will do if the goal is a traditional but liquid Thanksgiving.

Paste Magazine's most recent "List of the Day" surveys the 25 best American breweries of the decade. Just hours after it was posted, a friend asked us what we thought. Overall, we think it's pretty solid. We've had beer from all of the breweries, some more than others, especially Paste's picks for the two top spots, Dogfish Head and Allagash. Still, we have a few beefs...

We wouldn't have placed Victory or Founder's in the top five. Those spots should have been reserved for cutting-edge breweries like Lost Abbey and Russian River. Similarly, we love Weyerbacher but probably would have placed Bell's in its top 10 spot. And Jolly Pumpkin way down at 19? We don't think so.

Perhaps going beyond the bounds of Paste's rating method, we would have  listed Brooklyn, Stone, and Samuel Adams much higher for their widespread efforts to inform American drinkers that there's more to beer than Bud, Coors, and Michelob, as well as raise the status of beer in general. We also would have tried to squeeze Flying Dog, Left Hand, Troegs, and Duck Rabbit somewhere into the top 25.

Beyond that, if we could have done a Top 40, we would have tried to get O'Dell's, The Bruery, Boulevard, Full Sail, Captain Lawrence, 21st Amendment, Sly Fox, Anderson Valley, New Holland, Clipper City, Bear Republic, and Elysian on the list, but it would have been very difficult to decide who goes where. Since many of the aforementioned breweries are up and coming, we have a good feeling several of them will be on next decade's list.

For those of you who don't have the patience to click, below is Paste's list. We won't take the time here to argue the reasons for our gripes, but let us know what you think in the comments and we'll continue the conversation there.

1. Dogfish Head (Milton, DE)
2. Allagash (Portland, ME)
3. Avery (Boulder, CO)
4. Victory (Downington, PA)
5. Founder's (Grand Rapids, MI)
6. AleSmith (San Diego, CA)
7. Russian River (Santa Rosa, CA)
8. Three Floyds (Hammond, IN)
9. Weyerbacher (Easton, PA)
10. Lost Abbey (San Marcos, CA)
11. Bell's (Kalamazoo, MI)
12. Lagunitas (Petulama, CA)
13. Deschutes (Bend, OR)
14. Rogue (Ashland, OR)
15. Samuel Adams (Boston, MA)
16. Oskar Blues (Lyons, CO)
17. New Glarus (New Glarus, WI)
18. New Belgium (Ft. Collins, CO)
19. Jolly Pumpkin (Dexter, MI)
20. Stone (Escondido, CA)
21. North Coast (Fort Bragg, CA)
22. Ommegang (Cooperstown, NY)
23. Brooklyn (Brooklyn, NY)
24. Sierra Nevada (Chico, CA)
25. Great Divide (Denver, CO)

My Advil-providing coworkers know I enjoy Birreria Paradiso as much as the next fellow, but Georgetown's paucity of public transportation means I only go there half as often as I'd like. Now that Paradiso's Dupont location has expanded (and moved closer to the Circle), I have nothing to bitch about.

The new digs have 12 taps and a cask, and 180 bottles, according to bar manager Greg Jasgur. And although the bar itself physically looks like Birreria's (a nice touch), Jasgur said the draft list will mostly feature different beers than Georgetown. Guess I'll still be making the long haul to Fancyville.

I went this opening weekend and sampled many a fine beer, from Allagash's new saison to that "Mad Bitch" beer those WaPo geniuses used in their unfunny routine. Pictures and the drool list after the jump.

• Allagash Fluxus – This saison is brewed with sweet potatoes and peppercorns, but you could've fooled me. It's sweet for a saison, with maybe some herbiness from the pepper but zero burn. It lacks the farmhouse punch I look for, but it'd make an easygoing introduction to the style.
• Glazen Toren Ondineke – The highlight of their draft list: a dry tripel with straw flavors and fair dose of hops for a Belgian. It's actually tastes like more of a saison than the Fluxus; stankophiles take notice.
• Bear Republic NorCal Bitter – Bitters are the Queen's classic session beers, with flat, herbal English hops and a mild body. This west-coast take on the style is basically a straight pale ale, using only Amarillo hops for a bright but metallic flavor. Not the bitter they billed, but a decent session beer.
• Bockor Cuvee de Jacobins – Jasgur has done a good job stocking Birreria with Flemish red ales, those bright and tart wonders. Bockor's red is puckery and faintly sweet, with fresh raspberry notes. If soda tasted like this, I'd drink soda.
• De Dolle Dulle Teve (Mad Bitch) – I'd like to go back to try this vaunted beer again, but after the others it came out very sweet. If nothing else, the saccharine flavors might mean that WaPo got their similes wrong.

Oh, you wanted to read about the food? I'm just here for the beer — why don't you join the Restaurant Raters and tell us about your meal? You might get the limelight on Vox Populi.

The pictures: outside,

inside,

and the only menu that counts.

At some point, everyone has wondered why the latter three Belgian beers have been named in relation to each other. Is there math involved? If so, what factor is being multiplied? Speculation runs high, and we have heard claims of all kinds. "The styles have twice, three times, and four times the alcohol content of the monks' basic brew." "No, it's the malt that's doubled, tripled, and quadrupled in the recipes." "It has nothing to do with ingredients. Most people couldn't read back then, so the barrels of types of beer were marked with one, two, or three X's." "It's how many times the beer has been fermented."

Each account has a bit of truth to it, but none is entirely correct. The simplest (while still accurate) answer is that the names have to do with the amount of malt used. However, the full explanation has more to do with an old brewing process in which the same malt was used for multiple batches of beer than it does with simple math and the unique characteristics that each style has come to exhibit today.

Hopefully those of you who attended the "Hitting for the Cycle" Belgian beer event at Marvin last night got a proper account. Sly Fox brewmaster Brian O'Reilly, who the Lagerheads got to meet during a Pennsylvania brewery tour a few weeks ago, has written what appears to be the most succinct and accurate explanation of the origin of the names available online. (Scroll down to the "From the Brewer" section.) It gets a little technical so you may want to check this out to brush up on the  steps of the brewing process and basic brewing terminology before reading it. (Beer Snob Warning: In the video, they use hop pellets instead of flowers and refer to two weeks of conditioning as "aging." Don't hate.)

Historically, the enkels (the monks' basic brew, which the Belgian blonde style most closely resembles), dubbels, and tripels had much more in common with each other. The image above from La Trappe, the Dutch trappist brewery that took the nomenclature one step further by brewing the first "quadrupel," shows how the types of beer compare color-wise today. Below is a bit of information on the three styles and some less obvious examples of each (that is, examples that don't have the word for the style in their name).

THE DUBBEL

• History: First brewed as early as 1856 by the monks at Westmalle
• Characteristics today: rich, malty, some spice aromas, mildly hopped, caramel flavors, decent carbonation
• Alcohol content: 6% to 9% ABV
• Examples: Chimay Premiere/Red, Ommegang (their straight up abbey ale), North Coast Brother Thelonious, Corsendonk Brown, Maredsous 8, Brewer's Art Resurrection

THE TRIPEL

• History: First brewed in 1934 by Westmalle (Belgium)
• Characteristics today: spicy, fruity, sweet, often clove and citrus aromas and flavors, sometimes banana and/or pepper
• Alcohol content: 8% to 12% ABV
• Examples: Chimay Cinq Cents/Tripel (White), Unibroue La Fin du Monde, Victory Golden Monkey, Weyerbacher Merry Monks' Ale, Maredsous 10

THE QUADRUPEL

• History: First brewed in 1991 by La Trappe (Netherlands)
• Characteristics today: rich, malty, very sweet, strong alcohol presence, often dark fruit aroma and flavors
• Alcohol content: 9% to 13% ABV
• Examples: Rochefort 10, Ommegang Three Philosophers, Avery The Reverend, Victory V-Twelve, Allagash Four, Mikkeller Monk's Brew

Now that we've cleared that little matter up, which do you prefer? Tammy was hooked by her first quad, Kasteel Bruin, but not many other folks are into them. Bruce can't get enough of the tripels, with Tripel Karmeliet being his favorite. Had a specific brewery's attempt at any of these Belgian beauties and been particulary smitten (or completely unimpressed)? Let us know.

The Lagerheads piqued our interest earlier about a potential D.C. Beer Week in August that would culminate with Brew at the Zoo on August 20.

It's official now: The festivities will run from Aug. 16 to 21, and so far 15 tastings, happy hours, meet-the-brewers, food pairings, and plain old drinking parties have been announced. There's lots of H Street NE action, what with one of the organizers being Teddy Folkman of Granville Moore's. Brew at the Zoo still seems like the main event, but The party ends on Friday with a Nats game featuring a discount for Beer Week attendees. (They're playing the Milwaukee Brewers, natch.)

Here are the full listings. You will want to bookmark this sucker because there will be updates. The Web site's not finished, but they're also Facebookin' (sorry, federal employees).

SUNDAY, AUG. 16.

• D.C. Beer Week “Unity Jam” at Rock & Roll Hotel — The week kicks off with a classic pairing: music and beer. For $20 you can buy ten 4 oz. sample pours of rare craft beers. No word on the beer lineup, but tune providers include: See-I, The Blackjacks, Laura Tsagaris Band, and The Jeff Wells Band. Beers include: Abita Abbey Ale, Allagash Double, Allagash Four, Brooklyn Local One, Brooklyn Octoberfest, Troegs Dead Reckoning Porter, Victory V-Saison (2008 vintage), and Victory St. Boistorous. 2-8 p.m., $10.
• Unity Jam After Party at The Pug — Featuring their usual lineup of craft beer in cans and, according to the press release, free cheese puffs. 8:30 p.m.

MONDAY, AUG. 17

• Allagash Beer Dinner With Rob Tod at Granville Moore's — A five-course, six-beer dinner with Allagash President and Brewmaster Rob Tod. Beer lineup includes: Hugh Malone, White, Dubbel, Tripel, Curieux, and Black.
  Menu: Meat and Cheese Plate; Roasted Beet Salad with Orange-Cumin Vinaigrette, Boucheron, Arugula; House Cured Pork Belly with Collard Greens; Crudo of White Toro with Rainier Cherries; Allagash-Marinated Lamb Shoulder with Melon-Pistachio Cous Cous; House-Made Cheesecake. $75.
• Sausage, Cheese, and Beerliciousness at Big Hunt — A hard trinity of food-beer pairings to argue with. Includes beers from some big boys of craft: Allagash, Bell's, Brooklyn, Dogfish Head, Troegs, and Victory. 7 p.m., $25.
• Dogfish Head Happy Hour at Brasserie Beck — Beck breaks from their all-Belgian mantra to pour drafts of Raison D'Etre, Fort, and Theobroma. 5-7 p.m.
• Chimay Vintage Beer and Cheese Tasting at Birreria Paradiso – Try Chimay Blanche on draft and their vintage Grande Reserve (the fancy one) with rich and nutty Chimay cheese. 5 p.m.
• "Hop Times in the City: A Beer Tasting for Hopheads & the People Who Love Them at The Black Squirrel – A tongue-scraping lineup of extreme offerings from Bear Republic, Green Flash, Avery, Dogfish Head, and Speakeasy, co-hosted by bloggeroo cohort DC Beer. For extra doses of ridiculous, the tasting also includes a hop cocktail and hop ice cream. 7:30-10 p.m., $40.

TUESDAY, AUG. 18

• Rogue Oregon Oyster and Ale Festival at The Reef — 1,000 Yequina Bay Oysters are being flown in from Newport, Ore. to our collective bellies. Pair the oysters and other food specials with Captain Sig's Deadliest Ale and "something imperial" on draft, plus a few bottles. Specials available 5-10 p.m.
• Brooklyn Brewery Beer and Cheese Tasting with Cowgirl Creamery at Café Saint-Ex — Think about the Cowgirl fromagophiles' evocative cheese descriptions. Now add Brooklyn beer. 7 p.m.
• Abita Beer Crawfish Boil at the Argonaut — New Orleans' dominant brewery will bring a boatload of crawfish and introduce it to a nice, warm bath. 6 p.m.
• Terrapin Beer Event at Galaxy Hut — Try beers on tap from the Athens, Ga. brewery: Big Hoppy Monster IPA, Sunray Wheat, India Brown Ale, and Rye Pale Ale — the latter of which is a Beerspotter desert island pick. 6 p.m.

WEDNESDAY, AUG. 19

• Hitting the Cycle at Marvin — Drink Smuttynose Star Island Single, Brooklyn Local #2, Allagash Tripel, and Weyerbacher Quad, with a dinner buffet of Belgian food. Also includes a drawing for tickets to the Aug. 21 Nats-Brewers game. 40 tickets are available in all. 5:30 p.m., $35.
• Belgian Beer Invades the Capitol at Capitol Lounge — Discounts on Belgian and Belgian-style beer, food specials, and beer chat with Larissa Hill of Granville Moore's. 4-11 p.m.
• Coney Island Freak Show at Palace of Wonders — In a match made in hell, the founders of Schmaltz Brewing Co. (makers of Coney Island lagers and Hebrew ales) present their big, creative beers with a freak show backdrop. 8 p.m.
• Meet the Brewer Happy Hour at District Chophouse – Meet the talented Barrett Lauer and check out his shiny brewing setup. Half-price beers from 3-7 p.m.
• Drink to Victory at CommonWealth Gastropub – Beer and food pairings, plus seasonal Victory beers and a pair of brews on cask. 5-10 p.m.
• Terrapin Launch Party at Rustico – Featuring all four Terrapin flagship beers as well as the 2008 Big Hoppy Monster and, new from their Side Project Series, Maggie's Farmhouse Ale. Free Terrapin glass with every beer you buy. 6 p.m.

THURSDAY, AUG. 20

• Brew at the Zoo at the National Zoo — The main event of This event has nothing to do with D.C. Beer Week, but it features 35 microbreweries, including Sierra Nevada, Dogfish Head, Brooklyn, Smuttynose, Great Divide, and Stoudt's. Anheuser-Busch InBev is also pouring, so you can quaff that presidential Bud Light. 6-9 p.m., $35 for FONZ members, $50 for nonmembers.
• Brew at the Zoo After Party at Asylum — After the [completely unrelated] beer fest, swap pandas for drunks as a backdrop, at a place that always surprises with one or two great finds on tap. 9:30 p.m.
• Troegs Pint Night at the Red & the Black — Taste tasty Troegs and snatch a free pint glass at H Street's sleeper venue for good beer. 7 p.m.

FRIDAY, AUG. 21

• Nationals v. Milwaukee Brewers, D.C. Beer Week Special – Drink the Nationals Park's awesome new microbrews while watching the punniest beer-related sporting event since Bud Bowl. Drafts include Bell's Kalamazoo Stout and Stone Arrogant Bastard! Come on! Beer Week attendees receive 25 percent off tickets in selected areas — enter the super-secret promo code (“Beer”) to receive the discount. 7:05 p.m.
• DC Beer Week Happy Hour at RFD – Nurse (or feed) your Beer Week hangover with specials on Allagash, Bell's, and Dogfish Head beers. As a bonus, catch the worst team in baseball live on TV. 4-8 p.m.

As a follow up to our very own Beerspotter's conversation about top five desert island beers, we offer this account of what some craft-beer stars consider to be the finest beers on the planet. During this year's Lupulin Reunulin at RFD, a glorious night of drinking and mayhem where a handful of the most innovative American brewers bring out their best, the panelists were asked what they would choose as their last beer on Earth. Here's what they said.

Vinnie Cilurzo of Russian River in California was the first to respond. Emphatically, he said his last beer would be an Orval, on draft at the brewery in Belgium.

Tomme Arthur of Port / Lost Abbey in California, after confirming that he would have a whole ten minutes left to live to enjoy the beer, said that he would choose one from Alpine Beer Company. He settled on Alpine's Pure Hoppiness.

Sam Calagione of Dogfish Head in Delaware without hesitation named Saison Dupont as his final beer. If you were expecting something more extreme, remember that every great brewer has their roots in the classics.

Adam Avery of Avery in Colorado, in true spelling-bee form, asked for the question to be repeated and then hemmed and hawed before finally naming Blind Pig IPA, a beer from Russian River.  The next panelist in line to respond, Rob Tod, quickly remarked that after such mad props, Adam and Vinnie would definitely be hooking up later that evening.

Rob Tod of Allagash in Maine whole-heartedly agreed with Vinnie Cilurzo that Orval was the best beer on Earth and would be his last if he had any say about it. This one should come as no surprise considering  Allagash's strong line-up of Belgian-style ales.

Bill Madden of Vintage 50 in Virginia said it would have to be a fresh cask ale and named Fuller's London Pride as "the one." We're not sure if it was the thought of a cask or a British bitter (probably both), but he got the best audience reaction for the choice.

After the panelists gave their responses, the question was opened up to the audience and several high-profilers offered their choices. Among them were Natalie Cilurzo of Russian River who picked Malheur Brut. Ken Grossman of Sierra Nevada in California, considered by many to be the grandfather of craft brewing, reminisced about buying Spring beer for 69 cents a six-pack. As the first beer he ever had, he  said one of those would do.

Other members of the audience named such great beers as Port Pizza's Poor Man's IPA, Schlenkerla Urbock,  and Lost Abbey Angel Share. Tammy's would be any Kasteel, but she prefers the Bruin over the Trippel and the Rouge. Bruce's would be anything from Weltenburger Kloster, but the Asam-Bock is pretty flippin' awesome.

What would yours be?