The unfiltered craze.

As some others have mentioned, "unfiltered" ≠ "hazy/opaque".

Most unfiltered or bottle conditioned beers still appear clear, and therefore would still have the vitamins from the yeast (although it may be at the bottom of the bottle). And depending on the yeast, it may give a "taste" - see Belgian abbey ales.

 

Hell, I don't need beer to be foolish, but it sure helps!

 

Very big of you. I think despite everything, you did start a productive and interesting discussion, and I for one appreciate this.

 

Sir, could you actually quantify "shit ton" once and for all, so we know??

 

For all the home brewers, a big key to the mouth feel that I'm not seeing here is water chemistry. To the beers I have brewed, it is seriously a difference maker. Brew yourself two of the same recipe, but with different water chemistry. Guarantee if you do one with a high Sulfate:Chloride ratio, its gonna feel and taste different than one with a high Chloride:Sulfate. I believe there is a brulosophy experiment on it as well, if you don't believe me.

 

Metric, short (USA), or long (Imperial) system?

 

In general, beer that doesn't taste like beer seems to be growing in popularity. See the huge rise of flavored beer(fruit, coffee, etc.) in addition to the New England-style juice craze. Many in the newest generation of beer-drinkers don't seem to be interested in traditional beer tastes or outright don't like it. I've seen so many young people make comments like "ehhh it's just a pilsner" or they don't like an IPA because "it's bitter". They want beers that taste like other things they do like, like fruit juice or coffee or chocolate or whatever.

 

Hell, if you could walk into a college party and see people drinking coffee-kölsch instead of Bud Light and NEIPA instead of Mike's Hard, I think this world would be a (slightly) better place.

 

Frankly, I surprised anyone is surprised by this. Look at the beer market as a whole. As craft beer gains market share, many of those new drinkers will be more and more reflective of the larger society's tastes. Do you think all those Miller Lite drinkers want something with 75 IBUs of bittering hops?

 

What kind of highfalutin party is that? I think Bud Light would actually be an improvement at most college parties.

 

Which units of measure would you prefer: metric, US, Imperial, other?

Cheers!

Doh! I scrolled down to see that @MNAle already beat me to the punch. Kinda weird how closely we posted.

 

That's what I get for tossing softballs!

 

Ok, ok. Natty Light, then. Although for you in PA, it would probably be Rolling Rock, right?

 

Rolling Rock is now brewed by AB at their Newark, NJ brewery. Maybe that makes Rolling Rock a Jersey beer!?!

Cheers!

 

Actually I went to college in upstate NY (hence RPI in my username). So at big parties it was usually Genny (Genesse).

But on a normal weekend we usually drank what were then called "microbrews" - Saranac, Harpoon, Magic Hat, Long Trail, Pete's.

 

OK, I did a bit of research. One shit ton is:
2,000 avoirdupois assloads (short shit ton, USA)
2,240 avoirdupois assloads (long shit ton, Imperial)
1,000 merdecharge (metric)

 

I literally could not agree with this any more.

 

People like a lot of beers that have a technical brewing flaws. Diacytel and acetic acid are common off flavors accepted in certain types of beer and regularly overlooked in beers that by standards, shouldn't be present.

The real difference comes down to whether the brewer intended the outcome.

 

You should try Fremont's Phantom Chair and Block 15's Intergalactic Hop Shop.