Now admittedly my brew knowledge isn't anywhere near as extensive as Richard's or Hal's but here are some of my favorites:

1. Pyramid Hefeweizen

2. Apricot Ale

3. Guinness

4. Red Hook ESB

There are a couple more brews that I've had from Deutschland that a friend got for me but I can't find the bottles. Two were hefeweizens and one was a dark brew. Very tasty!

Any other candidates? I'm still working on making my own brew and hope to have something to drink in summertime.

Cheers

My all time favorite is Skullsplitter by Orkney Brewery. Not for the faint of heart though.

Here's twenty of my favorites per style:

1. Fuller's ESB

2. Pilsener Urquell

3. Spaten Optimator

4. Beamish Stout

5. Full Sail Bourbon-Barrel Aged Imperial Porter

6. Pliny the Elder Imperial IPA

7. Bayern Maibock

8. Negra Modelo

9. Ludwig Konig Weisse

10. Westmalle Tripel

11. Rochefort 10

12. Pabst Blue Ribbon

13. Okocim Porter

14. Sierra Nevada Pale Ale

15. Samuel Adams Boston Lager

16. Newcastle Brown

17. Aventinus Weizenbock

18. Widmer Hefeweizen

19. Mac 'n' Jacks African Amber

20. Genessee Cream Ale

I'm sure there is a style or two I have forgotten but this is a start.

I have fond memories of Labatts velvet cream stout, but it exists no more.

Hmm... I never thought of PBR as a "style" of beer.

My list isn;t real long:

-250th Anniversary Guinness
-Guinness Extra Stout
-Beaver Creek Stout
-Rock Bottom Oatmeal Irish Stout
-Sam Adams Scotch Ale
-Smithwicks Irish Ale
-Harp Lager

of the widmer family: drop top ale and drifter pale ale

laurelwood space stout

samuel adams noble plis

walking man black cherry stout

(and many, many other great creations i have loved in the past are escaping my mind right now.)

Hmm... I never thought of PBR as a "style" of beer.

Well then....time for you to get educated.

http://www.bjcp.org/docs/...lebook.pdf

1B. Standard American Lager
Aroma: Little to no malt aroma, although it can be grainy,
sweet or corn-like if present. Hop aroma may range from none
to a light, spicy or floral hop presence. Low levels of yeast
character (green apples, DMS, or fruitiness) are optional but
acceptable. No diacetyl.
Appearance: Very pale straw to medium yellow color. White,
frothy head seldom persists. Very clear.
Flavor: Crisp and dry flavor with some low levels of grainy or
corn-like sweetness. Hop flavor ranges from none to low levels.
Hop bitterness at low to medium-low level. Balance may
vary from slightly malty to slightly bitter, but is relatively
close to even. High levels of carbonation may provide a slight
acidity or dry "sting." No diacetyl. No fruitiness.
Mouthfeel: Light body from use of a high percentage of adjuncts
such as rice or corn. Very highly carbonated with slight
carbonic bite on the tongue.
Overall Impression: Very refreshing and thirst quenching.
Comments: Strong flavors are a fault. An international style
including the standard mass-market lager from most countries.
Ingredients: Two- or six-row barley with high percentage (up
to 40%) of rice or corn as adjuncts.
Vital Statistics:
OG:
1.040 - 1.050
IBUs:
8 - 15
FG:
1.004 - 1.010
SRM:
2 - 4
ABV:
4.2 - 5.3%
Commercial Examples: Pabst Blue Ribbon, Miller High Life,
Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium
Lager, Molson Golden, Labatt Blue, Coors Original,
Foster's Lager

And.....lets not forget all the fine beers brewed in our great state:



Fresh beer IS better.