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Discussion in 'Beer Talk' started by SerialTicker, Jan 18, 2013.
As a Cubs fan it's gotta be Old Style. Kreusened goodness at Wrigley.
My favorite adjunct is flaked rye, followed by corn grits.
Edit - if you read brewing texts and have brewed some beer, that is how it is defined, so that is how the people that were making comments interpret the word adjunct, as and ingredient. Just saying.
But if there are no options saying "Flaked rye" "Corn grits" "Oats" etc., and all the options are AAL's, then it should be common sense that if someone's to vote "other", it ought to be an AAL.
Damn! Forgot "rye". I feel like I'm livin' the past sometimes.
Yeah, probably gets less votes than it might otherwise because it sounds like a dental complaint. Well, that and the fact that the few beers (mostly of the gluten-free ilk) that use it aren't very well received on beer review sites.
Maybe they should rename it - the way they do for other adjuncts with bad reps. See for instance "Brewers Crystals" ("Description -Corn Syrup Solids - 56% Maltose, 16% maltotriose, 8% dextrose, and 20% higher saccharides" ) Yet you never see a Brewers Association video with stern-looking brewers proclaiming "I don't use Brewers Crystals in my Beer!"
Both Kafir and Milo - both in the sorghum family - were used in the US during WWII - those sound right up the "innovative" craft brewers' alley. And maybe if they went back to calling soybeans "Soya Beans" it'd sound more exotic- and thus more attractive to the ICB's and beer geeksters.
Some other adjuncts that were experimented with in that era were whey, potato starch and manicoa. Do you see that on beer labels, though? "Finest Barley Malt and Whey..." Nope. Instead we're stuck with the same ol' corn or rice as the only "evil" adjuncts. How dull.
Grain Belt Premium hands down.
Genesee Cream Ale has become my adjunct beer for the past year or so, because it's good and I can get a 30 pack for $13.99. That's a freaking steal.
None. Its all garbage. Nothing to advocate here.
any love for lionshead? cheap, and not offensive.
“Common sense is the most widely shared commodity in the world, for every man is convinced that he is well supplied with it.”
― René Descartes
Other -- Yuengling.
Yuengling's considered an American Amber, which is why I didn't put it on... I had planned to.
Blame BA for their classification system, not me ... I had to go by something.
For the poll responses you didn't list a any adjuncts that you think are most popular because you didn't list any adjuncts. All you listed were AALs except for the other category, so my vote goes to other because it is the only category that could possibly include my favorite adjunct (oats).
Coors Banquet. Always in my fridge. Great with pizza or wings.
PBR and Dos Equis. Mostly because I'm the most interesting hipster in the world.
I voted Labatt Blue but could lean more toward Gansett in the "other" category. I hate polls with other as an option. You can always think of another beer. Think of em all and list them.
lol, Do you know if those "glass lined" tanks were wood?
I'll admit to fondness for Straub's. Sometimes "old school" just works..
Rye for grain adjuncts, vanilla beans for flavor adjuncts.
I think this thread has gone way beyond what the OP had in mind. I believe he wanted to know what Macro Lagers and similar type of beers we would consider drinking. Not what adjuncts we enjoy in our beers. I think we all know that, and everybody that is posting otherwise is just being smart asses
Labatt Blue ~ Only while walleye fishing on Lake of the Woods in Ontario
But it's always the good stuff when we get off the lake - back at the cabin
(right picture now)
Pabst is always solid for an easy drinker. I like Molson Ice as well. I think Keystone Ice is pretty good too for what it is. Favorite has to be Molson Ice though.
I voted for Pabst because I drank a lot of it during the great recession when I couldn't afford proper craft beer. If I could throw out a random other - Beerlao. Made with rice, it is a great Asian lager for a hot day if you are ever over there.
I'm not going to lie, when I saw the title of this thread I definitely expected it was going to be a conversation on brewing adjuncts, and was intrigued. And my answer was going to be hibiscus.
Narragansett Lager, Genesee Cream, ad PBR
Flaked barley, too.
You can't be a hipster! A real hipster would never admit to being a hipster, because "hipster" is a label that the mainstream knows about!
My vote goes to Grain Belt Premium.
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