This is where our society is at right now. Deal with it. You can still kick people off your lawn.
And this has got to have something to do with brewers who got “participation trophies” as kids. [emoji6]
I got a participation trophy when I was 10(I’m 46 now). I can vividly remember thinking how it meant nothing and it was stupid.
The updated version of walking 10 miles to school carrying water from the well barefoot in the snow uphill both ways: we didn’t even get a damn ice cream if we lost the game! [emoji23]
This has an interesting side effect - it pushes people Macro. I’ll admit I’ve been walking past the craft beer straight to the domestic area of the local beer cave…and picking up Miller High Life more often than I ever thought I would. Heineken is another staple, when fresh.
There’s just no “normal” beer craft beer available anymore, not fresh anyway. Yuengling and Sam Adams are it.
I know I’m not alone in this sentiment either. The high alcohol content and lack of good simple beers has frustrated several folks I know, most of whom would rather buy craft but instead buy Macro because there isn’t a craft option that fits what they’re looking for.
I think over time it will fade, just like dannyjed said above. Beer flavored beer is starting to make a comeback here in the PacNW. Craft lagers are all the rage, everyone is releasing a new pilsner or a helles or even craft versions of american adjunct lager. Some probably motivated to make a clean, solid, low alcohol beer, some to directly fight against macro beer. Deschutes new “Dashootz” lager fits this bill. 99 calories, 4.0%, going right after the Mich Ultra crowd. It’s priced similar to domestic lagers and it’s sold in single cans (16 or 24) and 6-packs. Sierra Nevada’s All Day IPA kinda fits this mold too… low ABV “sessionable” sold in single cans for C-store grabbing.
I don’t mind a stout with chocolate or a stout with coffee (or recently, pale ales with coffee) but I do draw the line at throwing sheet cakes into the tun… that’s ridiculous.
Hey, “beer flavored beer” is my catch phrase! Unfortunately, virtually all of the “craft lagers” I’ve encountered so far have done exactly what has been suggested above would happen: laid bare the brewers’ profound lack of mastery of the most fundamental aspects of their trade, and their lack of sound stylistic judgment. And yet they shamelessly release them. There’s still an unserved market.
Same experience here. Brewers with the least amount of skill typically don’t fare well making lighter styles.
Supply and Demand: if there is a customer that’s willing to fund the bizarre flavors the brewer’s who bring them to market will continue. Offering a product without a customer base doesn’t last long in a market based economy. With so much good beer available today, bad beer won’t last long.
The breweries around here run booming businesses. I have never been to one for lunch or dinner without a nice healthy crowd of paying customers. I have no doubt it’s a direct connection to the mere coincidence that there are never guacamole, buffalo chicken dip, glitter, birthday cake, Twinkie, or other bizarro offerings on tap. Fruit, sugars, barrel aged, etc laced base beers are offered I am sure because they sell well enough to keep them in production.
It’s all dollars and sense.
It’s funny, for as long as I can remember, it’s been a trope amongst craft brewers to say, condescendingly, “we certainly respect the macros, it takes tremendous skill to brew such a light, delicate, almost flavorless beer so consistently, and with nowhere to hide flaws…” Read: “We don’t need skill. Flaws are no concern. We’ll just pile on layer after layer of masking distractions.” As the prosecutor would say, “Your witness.”
I am pretty much open to any ingredient added to a beer if there is a credible argument that it produces a quality beer even if it is a beer I have no interest in drinking. The problem I have with a lot of the craft beer market right now is that it isn’t about making a quality beer as much as putting something together that will sell rapidly and get clicks on Instagram. It is not even chasing trends in brewing, which has always been part of craft beer, but chasing trends in marketing.
I agree with ethinson that there is a resurgence of craft lagers up here in the PacNW. Since lagers from breweries like Chuckanut, and pFriem raised the bar and they started gaining traction, newer breweries like Chainline, Airways, Bosk, and 4 Generals have been following suit and the results have been outstanding.
Great Thread, as one of those craft brewers I hear it all the time in the tap house, What’s new? Do you make this or that? It is easy to get sucked in to making the latest fad beer trying to have something new, Brut IPA anyone? I have resisted for the most part, I do make a NE session IPA(it’s call a pale ale folks!), kettle sours and barrel aged, but most of our offerings are straight forward. However my best sellers are flavored wheat beers so go figure.
My DIL loves watermelon wheat. I bought some of that syrup with a pump to add to taste once. I found out it’s not for me. …but then again I barely like wheat beer.
There does seem to be a mindset for some people that they always need a new/different beer. Don’t get me wrong, I really enjoy trying new beers. And if I’m out at the bar having a couple, I rarely drink the same beer twice in a row. I have friends who always want something new. But unfortunately the primary objective doesn’t seem to be about finding a beer that’s good, it’s about adding another entry to their Untapped profile.
Reminds me of my grandkids looking for Pokémon.
I remember when I started brewing, people used to tell me that the beer I liked wasn’t beer (i.e., an IPA isn’t a beer because it isn’t a macro lager, clearly).
Now NEIPA isn’t real beer. Or glitter beer isn’t real beer. “Beer” == “beer I like” isn’t what got me into homebrewing. That’s gatekeeping and it repels people from the hobby.
You’re right, but I think that’s part of the “problem” (depending on how you look at it). Most of the really crazy ■■■■ like throwing whole sheet cakes in the tun is very small volume that’s driven by the Instagram/Untappd/Ratebeer world of camp out/mules/trades/one day releases/one case per person per day etc etc. You only have to sell the beer once. It’s not like Sierra Nevada Pale Ale that has to be solid time after time after time.
I have to assume some of the really bizzarro stuff, like Rogue’s Beard Yeast beer never actually get opened and drank. People buy it for novelty and it sits on a shelf. Like the brewery in Denver that makes beer with bull testicle? (Although, I hear rumors people actually drink that and it’s good).
As always there will be those who love it and those who bash it… to each their own… YMMV.
So a Mike’s Hard Raspberry is beer then too, right?
I second your opinion on some adjuncts being OK, but agree there needs to be a line. And sours aren’t evil either…it’s just I’ve never had a craft sour that didn’t taste like cheap sour candy…which goes back to the craft beer is becoming sh!it beer thing…just look at freaking Belgium, hell once upon the time they were what we strived for.
Ding Ding Ding! We have a winner!
The only craft brewery that’s within a reasonable distance of me is known for their award-winning “Helles” and “Festbier”.
Both are always sweet, oxidized messes. I can possibly forgive the Fest, as they seem to have been going for an old-style recipe, but Helles needs to be low O2 almost by definition.
Aside from the rare fresh Sierra Nevada lager, no craft brewery that I’ve ever tried has made even a marginal lager. They’ve all sucked. As in, the County-default 10oz Bud is a decidedly better choice.
“Gatekeeping” says it all. I wonder why people would put so much energy into controlling a cultural activity that doesn’t actually hurt anyone? The majority here seem to agree that the laws of economics will prevail. What’s the point of allocating so much life energy to hating something?