The King of Beers watered down?????

[!on]

Nothing wrong with a bud... it's just a casual thirst quencher (must be ice cold!). It serves a purpose.

The Nigerian export Guinness is better than standard, but yes it's all about the micro-breweries. Over here you tend to get pubs becoming restaurants who like to showcase different ales on a monthly rotation, it gives them a good rep.

It is disappointing to see old brands being reduced to nothing though, but for the most part people drink from cans or plastic bottles to get intoxicated.

 

[Speed Daemon]

The original (disputed .. in lots of courts in lots of countries), Czech Bud ain't too bad.

Heh...I remember seeing cans of what looked like American Budweiser, except that the printing was in a different language...and blue! :laugh:

 

[SiempreTuna]

(must be ice cold!)

We Brits are guilty of many a heinous crime, but warm beer has got to be right up there.

We've had refrigerators for a century: the suffering can be over!

The Nigerian export Guinness is better than standard

But is it better than in Ireland?

Of course, Africa is the biggest market for Guiness.

but yes it's all about the micro-breweries

V true. A mate of mine has one. Makes awesome beers, including the own-label for Selfridges. Don't tell him, but I still prefer the Belgian monks' beers, though

 

[breadnatty08]

Sorry, I'm a CAMRA fan.
Can't stand "ice cold" beer. Beers should be served at a proper temp depending on the style.

 

[jmar]

I prefer beer to be serve at its intended temperature as well. Guinness is a perfect example of that. Room temp please! :beer:

 

[Speed Daemon]

Sorry, I'm a CAMRA fan.
Can't stand "ice cold" beer. Beers should be served at a proper temp depending on the style.

Amen to that! The reason why mass-produced American beers are served "ice cold" is because nobody would tolerate them if they could actually taste them. uke:

Good beers are best enjoyed when chilled, but not nearly-frozen.

 

[ocnbrze]

i like beer cold but not ice cold as well. i prefer a chilled mug before i drink my beer. And as watered down as Bud is, i still do not like it too cold......however, it does satisfy my thirst more so then most beers.....LOL

eit: now that we have a food and beverage subforum, i moved the thread.

 

[Speed Daemon]

Did beer suddenly become a food and beverage just now?

One thing about Budweiser in America is that they use rice to brew it.

There are four things that I want in beer: water, malted barley, hops and yeast. (I'd prefer it if the active yeast is removed first, or at least killed so I don't get a case of turista after drinking the beer.) Adding wheat on special occasions I can tolerate. But start adding or replacing ingredients, and I wonder if it's still beer. Sake is made with rice, and it's not beer. Is American Budweiser wine? :dontknow: Sake also tastes a whole lot better when it's warmer than room temperature too, so...

I grew up in the good old US of A, but I learned to drink in Germany. For the life of me I can't figure out how my homeland managed to butcher something as simple as beer. It only takes 4 ingredients! This is one case where more is not better!!! My fellow Americans: STOP ADDING CRAP TO YOUR BEER!!! If you feel you must add seaweed, cinnamon and orange peels, "foaming agents" and other crap like that, it's spoilt! It's not worth saving! Throw it out! :eviltongue:

 

[ocnbrze]

well for me beer is the breakfast of champions

maybe that is why i'm gaining weight

edit:i like dark beer.....not sure if that is added ingredients or not....lol

 

[Speed Daemon]

well for me beer is the breakfast of champions

maybe that is why i'm gaining weight

edit:i like dark beer.....not sure if that is added ingredients or not....lol

The darkness might come from minerals or something. Really...heavy...minerals.

 

[breadnatty08]

Speed, I used to be a hardcore homebrewer (don't have much time now ) and I'm also a certified BJCP judge.
Adjuncts like rice are traditional in a lot of styles. A well made cream ale is almost always made with it. One of my favorites in the summer as a "lawnmower" beer.
I've tried a lot of what Dogfish Head makes and most of their beers have all kinds of "stuff" added to em including a lot of sugar to boost the ABV. It's appropriate at times like in Belgian style ales (boost ABV but not body as to keep attenuation high).
With beers like Bud, it's traditional to add something that is highly fermentable like rice or corn. They give you the alcohol with little flavor.
When I got to tour the Maker's Mark distillery (which I highly recommend doing because it's so beautiful there) they had their wash still fermenting openly in huge vats. They said go ahead dip your finger in and try it.
It's mostly corn as all bourbon should be so you get a good feel for what that tastes like.

 

[Speed Daemon]

Yeah, well...my preferences are my own and I'm entitled to them. Just as I'm entitled to poke fun at a thing or two in the interest of good humor.

I've tried all sorts of beers and ales, and tend to like the simpler brews made true to the Reinheitsgebot and without all the spices and other additives that are all the rage these days. That's my choice. I'm not asking anyone to join me.

As for alcohol content, since the hepatitis virus has eaten most of my liver, I'm under doctor's orders to limit my alcohol intake severely, along with other dietary adjustments. So the closest to beer I'm going to get is the occasional Clausthaler, which I enjoy very much.

 

[breadnatty08]

It's all good, Speed.
I'm all for following style guidelines.
Schrenckerla beers are some of my favorites. Super smokey and definitely follow the German laws of brewing.

 

[ocnbrze]

so is there a european version of budweisser? somebody just told me that stella was the "king of beers" in europe.

 

[Speed Daemon]

I'm all for following style guidelines.

Oh, that's a good one! :laugh: :congrats:

Thanks, dreadnatty08. Have a real one for me!

 

[Speed Daemon]

so is there a european version of budweisser? somebody just told me that stella was the "king of beers" in europe.

There was in the previous century, when there were two Germanies, and Heineken was the only European beer brand that most Americans could recognize. Don't know about how it is today.

The name itself, as well as the Brand and the rights originated in Europe in the 19th century. So the American Budweiser that originated in St. Louis, MO was a knock-off of "Budweiser Bier" imported from Europe at the time.

From the look of things, Herr Anheuser not only took the brand name from the legitimate Bohemian brewer, but also copied the label design with the precision of a counterfeiter. The Czech beer cans that I saw on sale in various European countries back then bore a remarkable similarity to its American cousin. After the fall of Communism, a lot of things have changed though.

 

[breadnatty08]

so is there a european version of budweisser? somebody just told me that stella was the "king of beers" in europe.

It's actually very good.

 

[SiempreTuna]

Any Belgian would be mortified at the idea of Stella as the king of anything. In Belgium (FYI: it's from Belgium), it's cheap, supermarket crud, usually stacked with the fizzy water (only a slight exageration there).

They find it's popularity in the UK simultaneously hilarious and mystifying.

 

[Davdi]

I'm with the Germans with the Reinheitsgebot, that's how I used to brew mine a while back. I'm making wine now (Cherry, Pear, Apple, Plum, Tea)

 

[Kaat72]

Probably visiting Westvleteren tomorrow.
There is a cafe and store across the abbey and brewery :beer::beer:

 

[nepathyanbt]

My favorite are, Stella Belgium, Kornberg France and Tiger Singapore but not the Budvar.