Benedict Arnold? No way Jose. It is just that I like foie gras and filet mignon over clamchowder or fish and chips
foie gras mmmm not to sure i like knowing that im eating the result of an animal being force fed so its liver tastes nicer .its the same with veal ,young bulls that are fed milk only and kept confined so their meat is sweeter and less tough .....
.......the problem is they taste sooooo nice 
What kind of losers would hi-jack a thread like this to talk about fine beer and foie gras?
(puts hands in pockets ,starts whistling ,looking upwards at nothing in particular)
I did a tour of the Deschutes Brewery in Bend, Oregon last fall, and they absolutely do not pasteurize their beer. I can't imagine that they're the only ones.
A little research online leads me to believe I've been mislead and mistaken about what pasteurization really is regarding beer! The big brands like Bud, Michelob etc. kill the yeast, but "bottle conditioning" of which there is now plenty in the US, is unpasteurized. Well, I still stand by my recommendation of that Lithuanian beer, it was darn good.
I haven't done much microbrewery touring. There is one nearby that makes a good porter, a lousy stout, and a bunch that I've never tried.
If you go into the average bar in the U.S., the fare is usually quite poor. Go into a British pub, though, and you're bound to find something worth drinking.