Hating one adjunct lager, but loving another?

Came here to say this. There are definitely differences between AAL's. They're certainly subtle, and it's not enough for me to truly prefer one over the other, but each has its distinct flavor; I'll drink what's available. If I'm drinking an AAL it's likely because I'm at a party or because I got loaded on craft and don't want to waste good beer.

Is Heineken an adjunct? If so, I'll take that

 

I can enjoy a cold Mich Golden Light - if it's really cold. That said, I can NOT stand the taste of bud light. There are discernable differences, but yes they're subtle if you're used to flavor powerhouses.

 

There are certainly differences just like there are differences in IPAs, RISs, etc. To say otherwise is supremely arrogant, snobbish, and hypocritical. To me, Coors has next to no flavor at all. It is very watery. Bud has some flavor but I generally don't care for that flavor. Miller is the most palatable of the bunch. I keep Miller in my fridge pretty regularly. When I have had enough that taste is irrelevant, I'm not going to waste a bottle of Two Hearted Ale or Ruination. I'll have a Miller and save the good stuff for when I can enjoy it.

 

Personally I only have adjunct beers either when they are offered to me for free for participating in a Spartan Race or when I am with a big group of people who like mainstream beers and want to do pitchers.

And honestly, Pabst has this reputation of 'Best of the bad', and I totally agree with that reputation. Not a good beer, but way better than Budweiser, Miller and Coors. All those are, eh, drinkable kinda, but mostly lacking taste.

And how could you say the difference is only labeling. I mean, Budweiser is cold, but is it cold as the rockies? Those rockies make all the difference. I mean, the beer is bottled from a tap running straight into the mountains! The ROCKIES!

 

What would be really interesting would be to have the quality control guys from each of the macro lager brewers sit down and taste several ice-cold macro lagers to see if they could tell the difference. Something tells me it's been done by at least one of the BMC trio and the results weren't favorable.

 

Narragansett Lager and Miller High Life are honestly not that bad imo. 'Beery beers' have their place in my fridge, when I just want to have a cold beer and chill out with some peanuts with the game or whatnot.

 

Of the BMC, I rank them more like MBC. To me, Coors (especially Light) is terribly watered down and I'd rather have ANYTHING than that.

That said, I'd much rather have a PBR or a Gansett than any of the above. But when in someone else's home, you take what they give you.

 

I think PBR is much better than the other cheap options. All the light beers have an awful taste to me. PBR is like a watered down less salty gose that I can pound at bars/music venues. It's not like I love the stuff, but I definitely prefer it. High Life is ok as well, but I much prefer PBR. I had a Rolling Rock recently, and damn is that beer disgusting and sweet.

 

we're all aware that not all beers are made exactly the same ,right?

"macro" or not.. they may taste similar (they are the same basic style, i suppose) but they are not the same beer. it's not different than "superior craft beer drinker guy" being able to pick out the differences in Pale Ales made by different companies... or porters, radlers, etc.


aw, fuck it, these "macro" threads are just ridiculous ****-stroking anyways

 

Your post reminds me of one I once saw on coorsadvocate.com:

 

They probably didn't complain because they had accepted the fact that any IPA they'd have would be old - that's why they asked for the freshest they had to begin with. They wanted the least old IPA this bar had on hand

 

I drink plenty of "lawn mower beer" aka AALs and Light Beer.
The beers that I truly hate are the ones that predominately taste like apple juice or white wine.
I prefer my cheap AALs or Light Beer to taste balanced with at least some hops and be refreshing.

My Favorites are: Red Stripe, PBR, Miller Lite, Rolling Rock, Natural Light.
Ones I disliked: Big Flats 1901 (tasted exactly like white wine), Busch (some cans were ok, most were not), Silver Stallion, etc.

 

I can usually tell the difference between corn beers (PBR, Busch) and rice beers (Budweiser). I actually really like the corn beers, but I can't stand the rice beers. I find they have an aftertaste of, well, if you overcook your rice and then eat it straight out of the pan.

 

I agree. I'd say I'd have an easier time drinking a full serving of some of the worst tasting adjunct lagers I've had vs. finishing a full service of some of the craft beers I've sampled and drain poured.

 

Right on. Almost flavorless is a much better option than Full-Flavored Ass taste.

 

I didn't mean that to be a put down or derogative in any way. a certain percentage of the population are super tasters. They're taste buds seem to work better than those of the rest of us. Wikipedia has some information on this. they are able to taste the nuances that the rest of us miss. From Wikipedia:

A supertaster is a person who experiences the sense of taste with far greater intensity than average. Some 35% of women and 15% of men are supertasters.[1] Supertasters are more likely to be of Asian, African, and South American descent.[2] The cause of this heightened response is unknown, although it is thought to be related to the presence of the TAS2R38 gene, the ability to taste PROP and PTC, and at least in part, due to an increased number of fungiform papillae.[3] Any evolutionary advantage to supertasting is unclear. In some environments, heightened taste response, particularly to bitterness, would represent an important advantage in avoiding potentially toxic plant alkaloids. In other environments, increased response to bitterness may have limited the range of palatable foods. It may be a cause of picky eating, but picky eaters are not necessarily supertasters, and vice versa.

The term originates with experimental psychologist Linda Bartoshuk who has spent much of her career studying genetic variation in taste perception. In the early 1990s, Bartoshuk and her colleagues noticed some individuals tested in the laboratory seemed to have an elevated taste response and took to calling them supertasters.[4][dubious – discuss] This increased taste response is not the result of response bias or a scaling artifact, but appears to have an anatomical/biological basis.

 

I didn't realize that the adjunct differed between corn and rice. I definitely prefer PBR, Busch over Miller or Bud. But I also like Coors, which I just read is rice. Who knows why, but my favorites are PBR, Coors, and Busch. Those are the three I am drinking if I am at a party with friends who aren't drinking craft.

 

I learned how to drink using bottles of Budweiser in the 80s. So, if there's only krap beer available I'll head straight for the Bud. Reminds me of high school.

 

I didn't take it as such. Was just trying to clarify, that I am not a super-taster. Far, far from it.

What I am, though, is a bit particular with my water. But that is probably a topic for another board....