At least they warned everybody to stay away by putting the gayest cowboy ever on the label.

(I tried to make that strike-gay, per custom, but you're strike doesn't work.)

Ack! that s/b "your"

I don't think you realize exactly how many peppers go by the name chipotle, or how much flavor in salsa is derived from chipotle. But if you're arguing against the commercialization of the chipotle, we may yet find some common cause.

One night they were giving away the chipotle Rogue at Cue, and I'm fairly certain that Jeremy and I drank all the stuff they had left.

Well, you're right, I clearly don't know how many peppers go by that name, because my understanding is that a chipotle is a smoked jalapeno. And while I recognize that there may be lots of jalapeno variants, I have yet to have a chipotle that tasted much different from one or the other.

And I do recognize that chipotle can be a big part of salsa. But I don't really like that part very much. I really prefer simple salsas without significant smoke flavoring. There's a big difference between something a pepper that's been fire-roasted and has a resulting smokey element and one that's been actually smoked. The latter isn't very appealing to me.

also, Becks: do you really think that guy looks gay? He just kind of looks like Al Swearengen's hippie brother to me.

Ick. Chicory is a root that people used to make fake "coffee" out of when coffee was too expensive or scarce. It also tastes like roasted feet. I can't believe anyone would advertise a beer that's flavored with Chicory.

There's something about that shoulder placement and the sideways glance that looks a little suspect.

You are insane. Dogfish Head is certainly experimental, to the point of being sensational and provocative, but it works most of the time. I don't care for the Chicory Stout either (though I could imagine enjoying it w/ the right food pairings), however many of their other off-the-wall experiments I find highly quaffable (Midas Touch, World Wide Stout, Olde School, 120 minute, etc.).

Okay, maybe not quaffable. I wouldn't recommend quaffing WWS. But I like that they've stretched the boundaries of what beer can be (WWS acts like a spirit), while keeping them very drinkable for the most part.

Er...no comment on Rogue's questionable offering. But I'd give it a shot.

The Chicory Stout is a little funky, but a lot of the other Dogfish beer isn;t too bad. The Indian Brown Ale and Shelter Pale Ale are both very tasty, and their 60 and 90 Minute IPA's are good if you like the Sierra Nevada-esque hoppy flavor. They have some really good seasonal stuff too, the selection is always changing. There's a newish Dogfish Head Alehouse in Gaithersburg that has pretty much all of their offerings, if not on tap then in their "vintage beer cooler", which, despite appearances, isn't just a euphempism for "old beer".

Ah yes, World Wide Stout. It's something like 22% alcohol, and actually gets more alcoholic as it ages (and apprently gets better, too). They do like to experiment--their Pangea beer is made with ingredients from all seven continents (I think they got the water from Antarctica or something). It's a bit of an affectation, but I liked it.

Have you actually tried the beer? Like many beers that actually try to have flavor (unlike the Coors, Buds and Millers of the world), it was complex and left a unique peppery aftertaste. Rogue makes some of the best beer I've tried (the Mocha Porter and Chocolate Stout were surprisingly disappointing).

Maybe the east hasn't quite readied itself to the strong flavors of good west coast beer.

Have you tried it? Your comments are conspicously lacking in noting whether or not you have partaken in the sweet nectar of Chipotle from Rogue. It is a great taste, as are most of their offerings. Much like Stoine's Arrogant Bastard Ale, though, you have to be man enough to take and appreciate it.. maybe this is your issue? Not sure, either way you are wrong about the beer.

Admittedly, I haven't yet had the chipotle beer. I just saw it at Trader Joe's -- sounds like I better give it a shot.

However, this seems very, very wrong:

strong flavors of good west coast beer

There's some good west coast beer, to be sure. But to my mind the term is mostly synonymous with overhopped crap.

There's some good west coast beer, to be sure. But to my mind the term is mostly synonymous with overhopped crap.

This is true. Though there is no one region of the country, as far as I can tell, that has a monopoly on overhopped crap. But this

But [smoking is] a great way to ruin perfectly good cheese

is deeply mistaken. Smoked cheese can be sublime. As I've said elsewhere, this smoked cheddar is amazing, a great cheese with phenomenal depth of flavor. Get some and repent.

Chipotle 'salright. It is a bit of a craze right now. But the smoke does add an appealing richness for those of us who are not enamored of plain heat.

"Overhopped crap"? Such short shrift for the birthplace of the brewery responsible for the only brewing style indigenous to the States!

Also: Pumpkin Ale, Bridgeport IPA, and wonderful Sierra Nevada (which I suspect is the beer you're dismissing). Or maybe those are the exceptions you're allowing.

But then, what are the great mid-Atlantic ales? I'll grant you Tupper's Hop Pocket Pils, which keeps me coming back to the Big Hunt.

"Overhopped crap"? Such short shrift for the birthplace of the brewery responsible for the only brewing style indigenous to the States!

Also: Buffalo Bill's Pumpkin Ale, Bridgeport IPA, and wonderful Sierra Nevada (which I suspect is the beer you're dismissing). Or maybe those are the exceptions you're allowing?

I can't think of many great mid-Atlantic ales (sorry, Pittsburgh, Iron City kind of blows). I'll grant you Tupper's Hop Pocket Pils, which keeps me coming back to the Big Hunt.