Adjunct Beer is Like Salt

Wow, so nearly 90% of craft drinkers are switch hitters. Shazaaaam.

 

The presentation I saw broke them into 3 categories:

1. Beer Geeks, 12% of craft drinkers, 29% of craft volume.
Share of stomach: 88% craft, 7% import, 5% mass domestic.

2. Core Craft, 54% and 61%
36% craft, 27% import, 37% macro swill

3. Casual Craft, 34% and 20%
16% craft, 32% import, 52% blech

So even with the geeks, there is still 5% macro (maybe that is Goose Island or something).

 

No, of that group, only molasses and oatmeal would be considered "adjuncts" in the sense the brewing industry uses the term. The other items would be considered flavoring ingredients (i.e., more akin to hops than to barley malt). In brewing, an adjunct is a fermentable addition which replaces some of the malted barley.

For instance, the Master Brewers Assoc. of the Americas The Practical Brewer (1972) defines "Adjunct" as:

 

They all have a similar profile, just like all IPAs, which, although different in character, have a similar profile. Ditto Stouts, Bocks, Pilsners, etc.

Are you telling me if I did a blind taste test with you and gave you five different AALs, you wouldn't know what you were drinking because they all taste different? Or would you recognize they were all AALs because they all have similar taste profiles?

 

I had a similar reaction to Cruzcampo recently. So horrible I just couldn't make myself drink. Though I did drink a couple of cans of Heineken on the train on Saturday without any problem. And another couple of Gordon's Platinum. You can't afford to be fussy when you're buying beer in a train station.

 

Glad to be in the 10%.

 

Some of the highest rated beers are brewed with adjuncts. Loaded was in refrence to the amount of beers on the market that use more than water, hopps, malt, and yeast.

 

I still like little kings and mickeys hand grenades.

 

Think it is very simple for those of us who's favorite alcoholic beverage is Beer, even if we are in the "Geek" category there are still times where Craft is unavailable; the occasional restaurant, BBQ(where you forget to bring your own), ball game, Caribbean Vacation, etc. I will still throw done a cold BMC in that situation.

 

Actually, from what I understand, Harry was drinking whiskey out of that Budweiser cup, and not Bud.

 

Holy shit we analyze things too hard here. Its like we're on a sports car forum crapping on econo-box owners. Different products. Stop nitpicking and drink what you like.

/craft beer nerd who enjoys AAL's

 

tl;dr this thread. can someone just tell me what I'm supposed to be mad about or what my very subjective opinion should be? thanks!

 

If adjunct lagers are like salt, then what is a gose like?

*rimshot*

 

That made me laugh, but I see it was lost for its intended audience.

 

ISO: Salt the Snail! Imperial Adjunct Lager

 

I feel that banner is a undeserved knock on salt..Salt around my house is all craft, just like the beers. Willing to pay extra for quality salt all the time, its super important to the food..Diamond=BMC

 

I still don't quite get it. Doesn't the same analogy work with every taste characteristic? For example, if you only drink hoppy beers, those without much hop profile won't taste "right," in which case hops would be like salt. Or if you only drink beers with clean yeast characteristics, Belgians probably won't taste "right." This just seems like a statement of "things you're not used to drinking might taste odd to you."

Besides, salt is wonderful.

 

Like, the post was echoing the OP -- while possibly bad grammar, the beer style not misspelled.