What beers do brewers like?

I hear they're all whiskey drinkers.

 

The brewers who I've read or listened to seem to always like their lighter and more sessionable brews most.

 

I imagine that the curve would look the same as non-brewers.

 

One thing I've noticed from my musician friends is that they always have a very different musical taste than other people who listen to the same genres. They seem to gravitate towards artists who are very technically proficient in their particular instrument, or they have off the wall tastes outside of their genre. Not sure if brewers are the same way.

 

I'm curious about the OP's question too, but only regarding professional brewers' tastes.

 

I tend to gravitate towards well made clean beers whatever the style is. Sessionable is a plus too. Hop bombs, alcohol bombs and malt bombs are not my cup of tea after 11 years of brewing. Beer needs balance in my opinion.

 

Im a homebrewer and Im all over the map. Over the weekend I had Sheds IPA, All Day IPA, Fluffy White Rabbits, Sassy Rabbit Rye Ale, Hoptimum, Dales Pale, Jacks Abby DIPL, Durado, and rye whiskey.

 

Brewers drink everything...... Including their worts.

 

Another related question would be whether brewers who work for BMC and other AAL breweries drink what they brew or prefer something better. This sort of question would be related to the post that mentioned that musicians tend to gravitate to others who are technically proficient in their instrument, however, I'd be pretty certain no BMC brewer could admit in writing to drinking anything but his or her company's product.

 

Bourbon and whatever free beer I can get.

 

NEBCO told me they like their pilsner best, so i think the answer tends to be the most labor intensive/ most sessionable, also bourbon.

 

I ran into a couple of AB-Inbev brewers at a cask beer fest last year. In talking to them for a while, theywere drinking a pretty wide seelection of the beers available, from English Bitters, to RIS to IPAs, and more. Admettedly it was a small sample, and possibly related to the area (they would be the Merrimack NH facility) but these guys said that most of the brewers they work with are pretty into craft beer, only working there for a) the paycheck, and b) possibly hoping toeither move on to craft ber or to start their own place.

 

My point exactly. The info you got from them was face-to-face. Would they have posted the same info?

 

All the brewers I've ever seen drink at my place tend to like sessionable and dry. They also love lighter (but not BMC) lagers. They also tend to drink things that are easy and don't require much thought as they are constantly thinking about beer (a case of Stiegl Radler, for instance, wouldn't last an hour in a room with two or three brewers)

 

From Jeremy Danner's tweets...that dude freakin' LOVES Stiegl Radler. So this seems to be very one point with your post.

 

They have to empty all those barrels for aging their stouts somehow.

 

That's a good question. I don't know if they have any sort of clause in their contracts, or how it's enforced, but at least face-to-face they were open about it. I would think it would be difficult to track, especially on on-line forums such as this. We're pretty anonomous here, and with a screen name, even if someone said they worked for AB, or any of the others, even if a supervisor saw it, how would they track it to a certain person?

 

Since I've never worked for a multinational company I'm not sure how but I wouldn't be surprised to find out that people can be tracked even if they wanted to be anonymous.

 

I personally get the most out of traditional beers, because they help me understand structure. I really enjoy Scotch Ales and well done, soft IPAs, too, but anything historically accurate really pleases me.