Quote:
Originally Posted by Reaper16
This is a much more reasonable post, HCF. I agree with you that beer shouldn't be sickly, cloyingly sweet. That's part of the reason that hops are used -- in addition to their preservative qualities they provide much-needed bitterness to balance beer. Because beer is inherently a sweet beverage.
I also agree that Bud is not a pleasant drinking experience. You're using figuartive language when you say it tastes like old rotted hay, though. Right? Because there are beers -- saisons, biere de gardes, guezes, unblended lambics -- that have a heavy hay/barnyard flavor to them. Bud isn't one of them. Bud is pretty much straightforwardly cooked rice, green apple, and a bit of those nasty beechwood chips.
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I recognize the taste. I've spent far to may hours in barnyards to look forward to a refreshing drink that reminds me of cleaning stalls and scooping poop. I can enjoy the nuances of grass. But rotted hay is beyond a nuance. Cow poop is different from chicken poop but in the final measure its poop.
We enjoyed a number, I would hate to know the number, of different beers in France, Belgium, Germany, Luxembourg, and Austria a few weeks back. In most cases we were in small pubs that had a limited number of brands and varieties but every one had a local or two that we tried. My drinking partner is a huge fan of wheats and we found a number that he really did not enjoy and he found that his normal distain for pilsners was misguided when he had really fresh local pils.
The fun was in the differences and in the variety that we generally lack here in the US.
And the conversations with the locals was fantastic. One German gent, after some heated and spirited conversation on politics and the economy bought a round and said all differences are put aside over a glass of beer!