I found this article to be funny given Denny’s recent thread on the same topic: 12 Craft Beers That Taste Like Beer
I had a Pils from Twisted Bine Brewing company in Elizabethtown PA a few months ago and it was just an absolute joy to have wash over your taste buds.
It was called “Take a load off Annie”
So good
You should have asked Annie if she was ok.
Thank you Mark!
Great name taken from one of my favorite band’s song.
I thought it was “Take a load off Fanny”
Anyway they should name a line of beers from lyrics of The Weight. “Carmen and the devil” “ Jack, my dog” (don’t forget the comma in that one!), “keep Anna Lee company “
It is kind of sad that so much of the craft beer brewed today attempts to taste not like beer.
What beer tastes like is pretty subjective and wildly varied.
Beer does not only taste like a German lager to me.
Yeah, this was essentially a list of pale craft lagers. So there is a bit of a double parody here, and I appreciate it at both levels. [emoji3]
Of course not. But it also didn’t taste like breakfast pastry to me. I have no problem adding flavors to a beer that enhance it. I don’t care for flavors added that define it.
Much as I love saison or a bitter or mild served through a beer engine or nitro tap, a nice lager is great in summer. It’s a bit weird that craft beer lovers will embrace licorice bolognese mint stout IPA but look down on a clean light lager. It’s all beer.
I enjoy a nice clean lager like anyone else, but it’s pretty obvious to me why many craft drinkers don’t want to revisit anything that reminds them of Budweiser.
I can attest from a professional brewery perspective, the band wagon is exhausting. Sometimes you get all your stuff together to jump on it but by the time the beer and packaging is ready the wagon has already moved onto the next stop.
say whatever you want, but my way of brewing has almost always been several years ahed of the curve. i have moved into this kind of trend of restraint and production and improving recipes for quite some time now. I don’t jump on bandwagons.
oof, reading the article further. most of those do not look appealing to me. perhaps for most of you your basic beer before beer-awareness was american lager, but for me it is high IBU german pils and others. these beers do not look like my cup of tea at all. there is no reason why these beers can not be sessionable and not just pale malt.
Why is it that a lot home brewers who are into brewing German pils are so high and mighty about it? It’s just another beer style
This is kind of funny…as I have had many beers in Tokyo, Frankfurt, Amsterdam, Munich, and London, that tasted like beer. And not one of these beers would be considered by the folks here as a “craft beer”. They were all from mainstream breweries.
Just to name a couple…Yebisu, Hoffbrau, Spaten, Heineken, Grolsch, Kirin. Had them all in their home country. And they not only tasted like beer, they were excellent! Some of the absolute best lagers I have had were in Japan, on draft.
Many in the industry (here in the US) are simply trying too hard.
I wasn’t replying to you. Just FYI. Just giving my personal perspective.
I’ll tell you what should be on the list, or not but I had an Erdinger Dunkel. It was quite pleasent
I think it is the lingering attitude about the purity and discipline of German beer being peak brewing together with the fact that for a lot of older homebrewers drank a lot of German imports. Brewing lagers well requires a lot of attention to detail but the same can be said for a lot of styles. Just because you can brew an ok IPA and skate by loading it up with hops doesn’t mean a great IPA doesn’t require the same attention to detail.
I like pils a lot and I’m literally drinking one now as I type.