Where to draw the line...

And, beer doesn't 'need' hops to still be beer. Maybe hops are the first adjunct in beer history.

 

I tried a JESTER KING with oyster mushrooms, some rice and mold. Sour wild ale that was good stuff. Once upon a time I wouldn't touch anything like that. Cheers

 

It gets flushed then goes into the sewers which runs into a treatment plant which can either purify it created a “beer” at some point lol. Or maybe it gets evaporated into the sky then rained down on you and or into the water supply this still becoming beer along the lines

 

I agree that to "throw things at the wall to see if they stick" can produce some strange results. But the expression has the interesting, perhaps overlooked, corollary. "If you don't throw a variety of thngs at the wall, you never will know what sticks to the wall best."

 

The original idea for literally drinking your dinner?

 

I do have a NE IPA that is brewed to Reinheitdgebot rules in my fridge.... I rather enjoyed it, although it's not as noteworthy (in aroma, flavor profile, or potency) as other NE IPAs.

 

An Internet and message board dedicated to beer seems like a perfect place to discuss opinions about beer.

It think it cheapens the experience. I know I’ll get flamed for this. But beers that taste like desert or look like slush puppy bring the maturity level of this whole hobby down a few notches. I’m
not saying beer has to be this big serious endeavor. Far from it. But so much of it now just seems so childish to me that it turns me off a bit.

 

I care to try their beer. I've been happily surprised. Like the day I bought a Dogfish Head 120 Minute IPA. After that beer I got over the bitter beer taste of IPAs and now I can't get enough.

 

The key here is the OP's concern about the difference in opinions from BA and the FB group "Craft Beer Community". BA members "seem" to more conservative in their view of beer while the FB group is likely made up of younger beer fans who are beginning their journey in a climate of change and experimentation.

A martini used to be made with gin, dry vermouth and an olive. In today's world a martini is anything in a martini glass. Cutting edge foods now involve unusual pairing and over-the-top presentations. Things are changing however many people like to keep things simple.

I prefer my beer without unusual ingredients, however I occasional venture off the beaten path.
As far as "Where is the Line", it's YOUR call.

 

A decade or two ago, if a bartender asked me if I liked stouts, IPAs, or sours my answer would be yes. Now I say it depends.

 

I would have thought an oyster stout as I dont eat seafood of any kind, but turns out I do drink seafood. I like the alkalinity it adds to the finish of a stout.

 

Yeah, that's a troubling situation these days. I've been handed some beer menus created by the bar and order a "pale ale", "IPA" "porter" or "lager" from a brewer or beer I'm not familiar with (but, then, given the number of beers coming out some breweries, who can be?), drink them - or just taste a sample - and think, "WTF is goin' on here?"

Get home, look the beer up on the brewer's website and find it had apricot, kiwi, vanilla or some other !@#$ in it. The ones called "Summer ______" or "Winter _____" I've long stayed away from but nowadays it could be any beer.

 

What beer is that Harrison?

 

SNPA is brewed to Reinheitsgebot; water, malt, hops & yeast.

 

It’s the line for me. Of course I’d enjoy a White Russian nitro stout (looking at you left hand) but that’s another ball park. Every day beers are traditional and more enjoyable for me. Idc what others drink but point is I agree. My personal boundary is the reinheitsgebot

 

Yeah, I'd imagine most US "craft" IPAs and Pale Ales don't use true adjuncts (primarily corn, rice or wheat) - I guess some of the "hazy/New England" IPAs do - wheat flour to create the look?

(Although, technically, if it's not used as a fermentable... but why go there - again -? Still it wouldn't pass the Reinheitsgebot, either way.)

 

KC Bier's Reinhazegebot. Brewed in collaboration with BKS Artisan Ales.

That's true. Probably quite a few that meet the letter of the law. The notable effort with this NE IPA is the use of only German hops and malts.

 

I love a good pastry stout or fruit smoothie sour as anyone, but I probably only drink these on rare occasions at a tasting or bottle share and then it’s probably 6-8oz max. Never for personal only consumption on the regular. Are there a large segment of craft beer consumers out there that actual sit down everyday and throw back several 16oz cans of the fruit purée sours or a 15%ABV pastry stout as their norm go-to beers? I have a hard time believing this but maybe I’m too far removed from the current scene.

 

I'm pretty much with you and OP on this. I'm assuming you're not a fan of the Frozie Cup "beers" at Long Live? More or less a slush puppy. Cans frequently explode if not kept cold. Not my cup of tea, but I guess I get why they do it (to appeal to a broader audience).