Well, I was raised on Schmidts beer, so Bud and Bud Light were seen as the ‘high class’ beers up until about the time I graduated from college. But now I usually drink beers like Bass, Sierra Nevada, Summit, and the like. And I’ve recently discovered a new one called Moose Drool. mmmmmmmm… drool…
The bud around these parts is pretty tasty. Occasionaly, I’ll even drink the beer too.
I suspect that pissed is the one thing that you weren’t. It’s not possible on American beeer 
Additives to beer? Pah! Bow down to the German purity laws:
“(originally enacted in 1516), which permitted only
four ingredients in the beverage: water, hops, barley, and yeast.
Germans claimed that the law protected public health from harmful
additives and public interest from misrepresentative advertising.
Though officially lifted in 1987 after an EC ruling, the purity
law’s tradition continues in Germany. The German beer market
remains a difficult one to enter as those who want to sell
German-style, limited ingredient beer may not substitute other
ingredients.”
Becks, Grolsch (yes I know it’s Dutch), Holsten Pils etc. I rarely drink owt else. Especially the price you pay in London. I don’t hate Budweiser, but its a distant standby to these bad boys.
<slight hijack>
Why is everyone so convinced that Anheuser Busch and Miller throw all sorts of weird chemical concoctions into their brew?
FWIW, they use plain old malted barley, corn and rice. Why use pre-made corn syrup or rice sugar, if you can just mash it and have the enzymes already present in the malted barley produce it for you?
Considering that both companies are competing as the price leaders in their markets, anything that would make their beer significantly more expensive is a no-no, without any good cause.
That being said, the only odd thing I’m aware of that either brewing company does is that Miller uses special isomerized hop extracts that aren’t as prone to being light-struck (skunked) as normal hops. I guess the payoff in longer shelf life in their clear bottles (think MGD) is worth it.
</hijack>
Back to the OP…
IMO, none of the big US mega brews are particularly bad. Bud, Miller, Coors, Lone Star, Natty Light, Beast, etc… they’re all just extremely bland, with the cheaper ones being blander. As a matter of fact, it takes extraordinary brewing skill to consistently produce a light lager of that type; much more skill than some kind of stout or highly hopped pale ale.
That’s how I feel.
They’re there for mass appeal and drinkability.
It doesn’t make them piss. It just makes them boring.
Good Lord, people. I’m from St. Louis, and I don’t even drink Budweiser.
Not that it’s terrible or anything, it’s just very…not there. I like a little more flavor in my beer, and flavor is in terribly short supply with Bud.
Nothing like Bud Light, though. Christ, that stuff is the water they use to clean the barrels. Bleh.
Give me a Pacifico any day.
Cause Cecil said so in one of the articles from his first book.
You must die now. :wally
Anyway, I just started brewing my own. I’ve only made one 5 gallon batch so far, of a pale ale. Even on my first try I made something that is miles and miles ahead of any big production beer. I’m looking forward to being able to control the output a little better in the future.
I remember buying(or having people buy us) Miller and Bud in high school. Blech, what crap. I mainly stick to microbrews or Guinness now.
For what it’s worth, it’s one of the better bottles of piss that I’ve drunk. I had some at a Dopefest back in May (because you like it so much, actually) and I could tolerate it, which is more than I can say for most beers.
No, no, no. Coors = bear piss. You know, from the Rockies. That’s why it’s yellow!
Paint thinner? Oh, you mean Jagermeister!
Funny, I find the opposite to be true: I like drinking Bud every now and then for the ‘nostalgic’ taste, but I find that it gives me a worse hangover than just about anything else. Sometimes with Bud the hangover starts before the buzz wears off…I hate when that happens!
A-MEN.
Eeeew! My dad has been drinking (up until recently) Pabst since I was … well, forever. I can’t even drink it after I’m drunk and can’t taste anything. Maybe it’s the smell and smelling it on his breath for years, but I think most of it is the taste. It’s just baaaad, to me. 
I need to stock up on paint thinner if it tastes like jager. I can live off that stuff.
Holy crap, are you serious? :eek: I haven’t had Jager since my college days, back when the goal most nights was to get as drunk as possible as fast as possible. I had to hold my nose while I did the shot and follow it with a beer chaser every time. {shudder} Unless the taste has changed in the past 11 years, the bottle’s all yours…
I love the taste of aniseed flavored products and if I am drinking, it’s to get buzzed or drunk as I do not like the taste of alcohol. Jager suits both perfectly.
Having ventured into a large commercial brewery with someone working there at the time, I can say the above statement is blatantly false. FALSE! All you need is semi-decent quality control (as in make sure the water is about the right temp, and there’s about enough ingredients in there).
Well, I don’t think it’s fair to say that macro brewers lack any sort of skill in making beer, as if the Budweiser that comes out of the fermenters is some kind of mistake. The truth is that the macros have a remarkable amount of consistency…a consistency that any micro would kill for.
The problem is the recipe that they do make. After Prohibition ended, we were in the Great Depression, and any of the brewers that DID survive had to go on the cheap. Then World War II struck, and grain supplies were severely rationed, so brewers had to use adjuncts in order to make their beers. By the time the 1950’s rolled around, nobody remembered what the good beers tasted like anyway, so the macros kinda just hung around, especially as smaller breweries closed (to the point that by 1980, there were less than 50 breweries in the US).
So, blame Prohibition for watery, adjunct lager!