Adjunct Beer is Like Salt

Snobbery occurs when you look down on others for their choices, not when you consciously avoid drinking beer you don't like. Don't stress

 

When offered an AAL that you know you won't like just put hella limes in that bad boy. It makes it taste better and communicates the fact that you find the beers flavor to be lacking. It's all about the limes...

 

I mean seriously, people, why is it so hard to understand that some of us don't like the taste of AALs?

Last time I had one was at a public activity where the only beer offered was Yuengling in 8 oz glasses. I figured, WTF, if that's all they have...halfway through the 2nd glass (I was sipping slowly) I had to put it down unfinished.
I seriously felt like I was going to hurl if I kept drinking it.

 

Every AAL tastes exactly the same, and are all like Yuengling Lager? That's news to me.

 

OP, you realize that so many craft beers use adjuncts as well, correct? It's not the ingredients that matter so much as how they're used. For American Light Lagers, they're used to diminish body and flavor to maximize drinkability. Craft beer has been using adjunct sugars for good purposes forever, now. A very dry IPA will high alcohol likely has a corn sugar addition to dry out the mouthfeel, increasing alcohol content, without making the beer sweet, due to the adjunct being 100% fermentable sugar. Many craft beers use herbs and spices, chilies, molasses, coffee, oatmeal, and the list goes on and on. These are all adjuncts as well. Alright, I'm not a brewer, so if I made any errors, be kind.

 

Everyone talks about how the macro lagers are technically flawless, but I think most have an unclean yeast profile that just makes the beer taste nasty -especially when they start to warm. And considering how cold macro lager drinkers like their beer, I think they believe the same. Maybe its just a result of fermenting non-malt with a lager yeast??? Hell, the last budwieser I had tasted very estery - to the point where it might have passed for a poorly made hefewiezen.

Had a Batch 19 this weekend and although it had more flavor than your usual macro lager, still had that unclean taste to me.

 

I disagree with the analogy. I'm pretty sure that almost none of us started drinking BA Darklord as our first beer. I started with Keystone, Busch, PBR, etc. It's just that your palate doesn't know what to do with so much flavor.

 

Don't many belgian beers (and US craft beers to a lesser extent) utilize adjuncts to dimminish body/flavor and maximize drinkability as well?

So when craft brewers use adjuncts, its inherently good, but when macros do it, they have some evil motivation to do so?

This is why I just don't get (and will never agree to) the BA's stance on adjuncts in the determination if a brewery is craft or not.

 

I think "loaded" is an overstatement. 30% rice is loaded. 5% corn, not so much.

 

I don't like to abandon my roots, you have to know where you came from.

Still love a bowl of Capt'n Crunch and a Coors Banquet Beer around 11:00 am on a lazy Sunday morning.

 

While I didnt start with a Darklord, there are plenty of us that didnt start with BMC.

In my college days, nothing else was available in Atlanta, and I could literally count the number of beers I had in college on one hand, and still leave some fingers available to flip off Georgia fans and hitch a ride.

Edit: For a friend of mine, his first beer was literally the Redhook Double Black Stout (brewed with Starbucks Coffee). He has never understood how people drink AALs, because by the time he tried one, they made no sense to him at all.

 

Why is it that i cannot get passed the insane amount of use and misuse of 'literally' these days...

 

Twice is insane? And both were used correctly, to signify that I wasnt exaggerating.

 

I have to disagree with you, OP.

I'd wager heavily that most craft buyers/drinkers are also BMC drinkers/buyers. I'd wager it is more common that people switch between the two all the time.

 

Drink what though will is the whole of the law.

 

Some is due to the lager yeast strains used , and the short time in the fermentation and lagering phases. Some of these eers bare out the door in 3 weeks.

Some say this is the Budweiser strain, and it is known for its apple esters.
http://www.whitelabs.com/yeast/wlp840-american-lager-yeast?s=homebrew

 

You would win that bet.

For one thing 50% of beer drinkers drink craft sometimes, so there are clearly a lot of people switching back and forth, considering craft is only 6.5% of the market.

The "beer geek" who basically only drinks craft, makes up 12% of craft drinkers and 29% of craft volume.

This is from a now 2 year old study, so those numbers might be a little higher, but not high enough for you to lose that wager.