Craft Adjunct

Oskar Blues and Perrin Brewing collaborated on an AAL called Cornlaboration last year.

 

It's actually most people like adjunct lager. That's what makes us so cool, we aren't mainstream.

 

Notch The Mule was great.

 

Why didn't Leonard Bernstein write rap songs and have the NY Philharmonic back him up while he rapped? Because it was beneath him, it would be embarrassing, he probably hated that genre himself, and there already were a ton of folks incapable of doing anything more artistic than rap already writing and performing it. Same reasons craft brewers don't brew AAL's very often IMO.

 

It's called "cream ale".

 

Indeed Brewing Dandy Lager is very good. Also, Sierra Nevada Nooner Pilsner. I think there are plenty of decent craft lager/pilsners out there. Great chance to experiment. Give new beers a try.

 

Hauenstein. {/thread}

 

I think the premise is off here. its like asking why the Mercedes C-class isn't more like a Ford Focus

 

Wow! The snobbery is starting to get waist deep here, but I guess there's the answer to the question : too many customers who think they're above it all.

 

I don't really see it as snobbery, just because a consumer doesn't want something doesn't mean they think they're above it.

There are plenty of brewers out there (many old and some new) who are making good lagers and pilsners, and it's not prudent for a small craft operation to use their limited capacity to go after a small part of the market when the larger craft market wants big stouts and hoppy ipas.

 

Anchor California Lager. But honestly, if I want just a classic adjunct lager taste, I'll just go cheap. I can't really distinguish the subtle differences between lagers so I might as well get double the amount of beer for the same price as a craft six pack. Just my 2 cents.

 

Schell makes some solid beers like this.

 

Regardless of the other beers in the brewery's lineup, Narragansett Lager is a garden-variety American Adjunct Lager. I'd opt for a Pabst instead.

 

Last I checked most beer customers like AAL's by a ridiculously large margin.

And I don't think it is snobbery that keeps craft brewers from wanting to compete with huge corporations, and their ability to mass produce beer more cheaply, on their own turf, but perhaps I am wrong, and they are snobs, and that is the reason they don't do more AAL's.

 

I've been told you'd be surprised how often brewpubs touch up their pale lagers and blondes with corn grits.
The Mountain Sun breweries in Denver/Boulder readily admit to it and I think theirs is actually pretty fantastic.

 

Technically, Yuengling is and adjunct lager and a craft beer...

 

Indeed! I was thinking the same thing.

I view adjuncts as replacing or substituting one (or more) ingredient for another.

 

Honestly, I can't see why a craft brewery would want to. They couldn't compete with the macros on price and IF they have spare capacity, why not use it to make a NE style IPA that would sell at a premium price.

 

I believe this is an adjunct lager (may be wrong),

http://www.beeradvocate.com/beer/profile/368/50877/

their slogan: "not bad"