IMO the Boscos actually in Nashville has OK beer, certainly not bad. The one in cool springs that has its beer imported from Memphis is better. Blackstone’s used to be fairly mediocre but is solid now. I know I talked with Dave Miller over email once (years ago) and he said he was not directly involved with Blackstone’s any longer, and while he reserved disparaging remarks you could tell he was dissatisfied. I heard, though can’t confirm, that he is working with them again.
Once you’ve tasted proper English ales brewed for and served on cask, you are just set up for a life of disappointment and half-baked versions here in the US.
Once in a while you find a good version but the cask ethos is part of the flavor not just a service method.
I agree that a solid ESB is one of the most tasty and versatile styles ever, year round, and soooo good with food.
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love this take - ie. you see the US simply doesnt have the “old world magic”… it’s simply impossible to make a proper “english ale” (a fermented beverage created with a distinct variant of yeast used to achieve certain results under certain conditions). there are variables that we…. simply can’t define… yet they are critical in making certain beers. its incredible how the world’s geography directly impacts fermentations, we are at the mercy of it.
you’d first have to get cobblestone streets, quaint english character brewers, different architecture just to get in the right direction- these are foundational for a propah “english” ale.
ESB is a marketing term btw, and i do admit that it is historic in the sense of causing the initial misinterpretation of english bitters as caramelly and overly malty.
I will direct you to Machine House brewing just outside Seattle between SeaTac and downtown if you are around that area.
And of course there is always homebrew!
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You are not alone, though it seems that a lot of American beer drinkers are just not familiar with British styles of beer. I learned to brew in England, and I still like to make a regular bitter, ESB, brown ale or porter. I also like really bitter West Coast IPAs, though I will sometimes use an English strain of yeast when making them. India Pale Ales originated in England, of course. Keep the faith, and drink what makes you happy.
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I’ve noticed that the availability of imported English beer is way down recently. The early influence of English ales on American craft beer (from widespread use of Peter Austin systems) has also declined. Hoping to see this bounce back at some point.
Pendulum has shifted it seems. Last time I was in the UK the brewers are experimenting with US hops citrusy hops
Personally I really like the combination of a UK malt mixed with US hops brewed at UK strength fermented with UK yeast and served in the UK fashion (higher temps and lower CO2. It is a wonderful balance that I personally can’t get enough of
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gmac, I adore my ESBs–we need to look no further than Chico/Asheville for their World Beer Cup Gold-medal-award-winning ESB, Sierra Nevada Pale Ale.
God Save the King, and God Save us All….
Same in Canada. it’s horrible, I just want the basics but we have virtually nothing from the UK now.