These draft picks have definite upside

Pabst Blue Ribbon: played out. Schlitz: so last century. But with 90 to 95 percent of canned cocktails sold in America a mainstream lager, expanding one's alcoholic horizons isn't easy. Enter All About Beer editor Julie Bradford, who saves the day by suggesting several types of exotic suds for your Sunday afternoons.

                                                             How hard
                                                              to find
Flavor of                                                   (1=easiest,
the month     Taste test                                     5=hardest)

OCTOBER       "Sweet and full-bodied, without much edge.        **
Scotch ale    You'll enjoy one as much as a few Millers
              or Buds ... and won't get yelled at if you
              nurse it for an entire half!"
NOVEMBER      "Some are literally brewed with spices or        *****
Pumpkin       chunks of pumpkin. A few even use cinnamon
              and cloves. Don't be scared. Crack one open
              around Thanksgiving--it goes great with
              pie!"
DECEMBER      "A nice filling and warming drink that           ****
Porter        smacks of breakfast toast and hints of
              chocolate. It's named for porters, who
              loved their steaks. Try one with roast
              meat. Delicious!"
JANUARY/      "Most states cap beer alcohol at 6 percent.       ***
FEBRUARY      These come in at wine strength--8 percent
Barley wine   and above. Celebrate with one when your
              team wins the Super Bowl. It's hefty
              stuff."

Send comments and ideas to fanscape@spotingnews.com.

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