In carb-counting South Florida, beer hasn't historically been a big draw. For the most part, it's consumed without ice cubes, drastically diminishing its refreshment capabilities in the summer -- which for us is about nine months out of the year. To many of us, a microbrew is just a regular American draft lager served in an itty-bitty glass. The Billabong isn't a brew pub, nor does it go out of its way to champion regionally produced ale. But its taps regularly dispense beers you won't find anywhere else in the area, including Belgium's yummy wheat beer Hoegaarden White; Raspberry Lambic's sharp sour tang ; and dark mysterious Fuller's London Ale, a true cask-conditioned masterpiece just like you'd find in England. Hundreds more bottles of stouts, ales, and lagers mean you can take a trip around the world even if your elbows never leave the bar. The employees are zymurgological experts ready to answer any question or provide samples and guidance, but don't come in, wade through the regulars packing the 'bong, and ask for "the closest thing you've got to a Bud." The wiseacre behind the bar might just pour you a glass of water.
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