The Best Beers From Brewtopia

As the self-proclaimed first canned microbrew, Oskar Produces the smokey, caramelized chocolate syrup-thick Old Chub Scottish Style Ale, and the floral and hoppy fresh Dales Pale Ale. Both have a more robust flavor than I've ever tasted out of a can. At 8 and 6.5 percent alcohol respectively, they pack an aluminum punch.

Butternuts' beers were less intensely flavored yet optimistically styled, and are popping up throughout my neighborhoods biggest drinking spots, such as Royale and Grape and Grain. Currently they only make two styles, the Pork Slap Pale Ale and the Heinieweisse Weissebeir, both canned and focused around a farmhouse theme. The Pale Ale was balanced, full of caramel and floral notes but not as hoppy as many of its counterparts, meaning I could down a bunch of these. The Hefe wont give Germany a run for its wheat but is more than worthy of a glass bottle.

Another pleasant surprise was the Twisted Thistle IPA from Belhaven, Scotland's oldest brewery. Although the IPA is an English style, perfected by American craft brewers, the Scottish make one of the best examples. An intense hoppy nose is more balanced and less bitter on the palate than many of its over-the-hop rivals.

Another highlight was Brooklyn Brewery's vintage-dated 2005 Monster Ale, which is actually a robust barley wine. Mind-bogglingly complex with an 11% alcohol content, this is a perfect sipper (why not serve it in a wine glass?) or something to go with a cheese plate.

You can find a lot of the selections at Brewtopia at d.b.a. on 1st Ave. between 2nd and 3rd streets, by far the best beer bar in the city. Also check out the Belgian Beer Bar for the finest of the Belgian pours. Caf d' Alsace has a beer sommelier and over 400 selections. Many of the beers at Brewtopia can also be found at Whole Foods market for slightly less than at your corner deli.

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		Joseph Campanale Joseph Campanale is a sommelier at Babbo restaurant and the Food and Wine editor of Debonair. He is a Certified Wine Educator, a Certified Sommelier and is pursuing his master's degree in Food Studies at New York University. He is a native New Yorker and resides in the East Village.