Macro Lager

Rare to ever have to drink it. Prob had less than 1/2 dozen macros last year.

Hot as hell and offered up--hit the spot--didn't die or anything. Would never order one even if only option.

 

Sorry, I didn't see your post until now. I don't know much about distribution but breweries that brew nice lagers to me include Victory, Schlafly, Jack's Abby, New Glarus, Great Lakes and Sprecher to name a few.

 

Very rarely. Usually to do a review.

 

In the book Die Gährungschemie written by Carl Balling (born in Bohemia, of Franconian descent) and published in 1845 the author describes experiments with brewing beer using various unmalted grains, among which were corn and rice.

Page 165:
"Corn with barley malt. Very finely crushed dried corn with an equal weight of crushed barley malt was mashed in, it then behaved like raw wheat. The dissolution of the mealy kernels and the saccharification happaned in one hour, the wort cleared quickly and well, is thin running, very clear, beautifully yellow, runs clear, easily and quickly from the trub, clouds less when cold and tastes pleasant, but less sweet, than a wort from malt only."

"From this it is clear, that it is not necessary to malt the corn (which as is commonly known is a difficult operation) for use in beer brewing, if a sufficient amount of barley malt is used. In the countries, where corn is grown in larger amounts, it would be beneficial to use corn in beer brewing, something which is already happening in some areas. It can replace the weight or volume of wheat."

"Rice with barley malt. Roughly crushed rice flour with an equal weight of barley malt mashed in and treated in the manner, which was described earlier, produced a wort, which soon cleared, tasted pleasantly sweet, is pale yellow and very clear, but runs off more slowly from the trub."

"In the countries where rice cultivation is done rice could be advantageously used for beer brewing"

In a later edition from 1854 Balling goes into further detail of brewing with corn and rice, page 356:

"Barley malt-corn beer. The wort had an extract content of 12.725 percent. The young beer displayed after the main fermentation, which took place in a normal manner over 48 hours at 17.5C, 6 percent, after being stored for 14 days in the cellar and being continually turned over 5.5 percent and was put into bottles after the setting in of the second stage of secondary fermentation. [At this point it showed]=5.425 percent with saccharometer. By the saccharometerical testing of the beer it showed a content of:
Alcohol=3.066
Extract=6.805
Water=90.129
in 100 parts by weight.
It was high yellow, foaming, palatable, sweetish, although, since no clarification agents were used for the wort, not completely wine-clear. After 8 weeks it started becoming sour. Bottom fermentation was also attempted with this wort and prepared in the same manner with an equal weight of barley malt and roughly crushed corn flour. The wort was run off very clear and quickly. It was boiled with 8 loth of hops, after adding two loth of gallerte [I'm not sure what this refers to other than it being some sort of clarification agent] as clarification agent, and was already after boiling very clear. The cooled wort showed by 17.5C 12.571% extract content and was brought into bottom fermentation with a bottom fermenting yeast which was prepared without the addition of malt flour. The young beer showed after 9 days 5%, after 10 weeks in the barrel 4.5% by saccharometer."

"The stored beer was beautifully pale yellow, fiery clear, strongly foaming, of pleasant, somewhat sweetish, hop bitter taste-an excellent beverage. Here too the bottom fermentation produced the better product."

"Barley malt-rice beer. The extract content of the wort was = 14%. After the main fermentation (top fermentation) the young beer showed 7.25% and was semi clear. After 14 days in the cellar it showed 6% and was, when the first stage of secondary fermentation, which still generated the expulsion of yeast, ended, placed into barrels. After 6 weeks it tested 5.05% by saccharometer and contained in 100 parts by weight:
Alcohol 3.782
Extract 6.784
Water 89.470
The rice beer was a pale yellow beer, clear, of very pleasant, lively, sweetish taste and extraordinarily foamy. The carbonation was seemingly abundant and well retained. The rice thus produced a very noble beverage. A second attempt with bottom fermentation gave an even better result. The trub was thus loosened up by the addition of two pounds of crushed oats. The wort was run off very clearly and quickly. It along with the after wort was boiled with two loth of gallerte (as clarification agent) and 12 loth shredded hops and, after being successfully chilled, it was brought into fermentation at 8.75C with a bottom fermenting yeast prepared without the addition of malt flour. The wort had 13.5% extract content. The young beer displayed after the main fermentation 5.1% and after 4 weeks 4.55% on the saccharometer. The beer has a very pleasant taste, pale yellow color, very foamy and leaves nothing to be desired."


These are the earliest mentions of pale, bottom fermented adjunct lager beers that I've come across.

 

Spaten

 

Rarely, probably 6 per year.

 

recently was at a dive bar with a friend playing pool and craft choices were Blue Moon or Goose Island IPA. I had a bottle of Budweiser. no beer snobbery here.

 

I drink Busch Copper Lager, Busch, PBR, Miller High Life, Coors Banquet, and Miller Lite very often. I'm not a fan of Bud Light (no taste to me) or Budweiser (never has agreed with me).

 

Rarely is once or twice a year. I will never buy it, but some social events I do not control the beer.

 

Only for the tick Bro, only for the tick.

 

I drink old Milwaukee light as a session beer, the bro's rate it good and their right!

 

I guess I'm pretty particular about what I put in my mouth, but I'd rather drink water than a Bud, and I'd rather go to bed hungry than eat McDonald's...

 

I would rather not consume the calories than drink something I hate the taste of. I do not drink macro lagers ever. I'm not a snob (well, maybe I am a little), but I'd rather eat a small cookie than drink an AAL; I'd enjoy it more.

 

I don't mind Macro lagers. I prefer Miller over Bud/Coors. Work well as a session beer. I also think alot of micro-lagers are pretty well done too. Sam Adams is a great one, Anchor California Lager isn't too bad, and I'm actually a big fan of New Glarus Two Women Lager.

 

As far as Bud, Miller, and Coors, almost never. But fairly often I'll drink regional equivalents (like Straub, Iron City, Schmidt, etc.) or perhaps brands like Pabst which are probably part of the portfolio of Bud, Miller or Coors (i dont really track who owns what).

Sometimes I get bored of craft and after a day of work I'll have a couple shots of Rebel Yell and wash it down with an Iron or something.

 

At least in Japan their big 4 are usually much better than the big 3 in the states. Yebisu and Premium Malts are decent pilsners.

 

Pabst is not part of AB or MC - though most of the Pabst owned brands [below] are contract-brewed at MillerCoor breweries.

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I have 3 rules about drinking macro. 1. only when it is free 2. at a tailgate 3. 90+ degrees at a tailgate....

Thats about it. and Maybe a party, but typically I bring my own (old enough now not to feel embarrassed)

 

I second this wisdom and consequence. In honor of the Hodge Twins, It's all just advice...Drink whatever the fe$k you wanna drink!