12 Most Common Beer Myths Exploded

See them here.

#12 is the one I am most delighted about. Apparently drinking beer does NOT kill brain cells. YEE HAH!

“Myth #3: Dark beers are stronger in alcohol.” I already knew they weren’t. At one local microbrewery here, the weakest beer is the dark. I never bother with it.

Myth #14 - Ben Franklin never said that about beer. He said it about wine.

Myth #4 is only partially a myth. Corona doesn’t contain urine, it only tastes like urine.

Myth #15 - Allowing a cold unopened beer to warm to room room temperature then cooling it down again does no damage to the flavor of the beer. At least it does no more damage than if the beer had been kept at room temperature all along.

There’s a big beer convention and three beer distributers decide to have lunch together. They get to the restaurant and the waitress asks them what they’d like to drink.

The Budweisier distributer says, “I’ll have a Budweiser, America’s favorite.”

The Coors distributer says, “I’d like the Rocky Mountain taste of a Coors.”

The Guinness distributer says, “I’ll have an iced tea.”

The other two look at him in shock, “You’re not going to have a beer?”

The Guinness guy answered, “Well, I figured if you two weren’t drinking beer…”

My understanding regarding #1 is simply that Guinness in Ireland is more likely to be served ‘fresh’, rather than having been shipped halfway across the world. That, and the fact that it would be more likely to be served from a keg rather than out of a bottle (which *does *make a difference in taste).

Of course, the same can be said for just about ***any ***beer.

I’d like to see the specifics of the study that they cited before jumping to conclusions. Articles like this frequently oversimplify scientific details, and I doubt that the results of this study are as simplistic as saying “Beer doesn’t kill brain cells.”

Myth 16: Zima was, in fact, not beer. It was filtered zebra urine.

No! No! I am certain it does not kill brain cells. It’s something I’ve always felt in the fabric of my very being.

Given that I’ve passed out numerous times after drinking nothing but medium-strong beer, I’d say #12 is bullshit. It’s the amount of alcohol in your body that matters, and you can intake massive amounts of alcohol and do some serious damage with 4% beer if you drink enough of it (preferably fast and into a empty stomach, as I used to do in my youth).

The article that mentioned the study is in their footnotes.

Right, Toxylon. That’s why #12 struck me as a gross oversimplification. If you drink enough beer, then you probably WILL kill some brain cells. That is, unless the study in question has uncovered some mysterious secondary effect, which seems doubtful.

I just didn’t want to state my opinion as forcefully as you did. :slight_smile:

Yes, but the study itself wasn’t, and that’s what ultimately counts.

It only kills the weak brain cells.

I have a friend who has only one brain cell left, but boy is it a strong sucker.

The entry for #10 is a bit disingenuous - Beer (or other alcohol) doesn’t help raise your cholesterol levels, but it does help raise your triglyceride levels.

I used to work with a guy who genuinely believed this. He thought that the more he drank, the more intelligent he became over time.

#8 too:

A literal reading of the myth is certainly not true, but one doesn’t have to be a rocket scientist to understand how this is true.

No, no, no! It only kills the brain cells in the portion of the brain that you will never use! Selective brain cell destruction!

Crap. A literal reading is certainly TRUE, etc.

Beer does not kill braincells. Period. Now lets all go to that building thingy, where all our beds and TV… is.

I would quibble with Myth #1, or at least the wording of it. The statement that “The Guinness served in Ireland is different to the rest of the world” may be technically true, in regard to the basic substance of the beer, but I’d argue (based on personal experience) that the taste of Guinness in Ireland is distinctly different from that served anywhere else.

I’ve heard this attributed to the pasteurization of exported Guinness. In the past, Guinness in Ireland wasn’t pasteurized; apparently this is no longer the case, since, according to Michael Jackson, today they pasteurize all Guinness, including that brewed for the domestic market.

So, maybe the basic content of Irish Guinness is the same as the exported stuff, but there’s still something different about the way Guinness tastes in Ireland–maybe it’s just freshness (as the linked article even admits), maybe it’s the absence of (extensive) pasteurization, whatever… but there’s something that makes it taste different, at least in my experience and that of many other people.

Most of the other myths are correctly exploded.