Water, Malt, Yeast and Hops: Moving Beyond the Corny Macros

One of the arguments I see a lot when people say they don't drink craft beer is that "craft beer doesn't taste good." This is a disturbing accusation considering the fact that my argument for craft beer has been predicated heavily on the fact that it tastes so much better than generic light lagers. First of all, for a generation that gulps hard alcohol on the regular it's hard to believe that people can mistake a flavorful beer for disgusting. That being said, I will admit, many styles of beer are an acquired taste. The key is being willing and open to trying new things that could open up a new world of sensational taste for your palate. Now, breaking down this anti-craft beer sentiment reveals a familiar source of animosity; the status quo beer culture. Annheiser-Busch and MillerCoors have so taken over the brewing scape that to the uninformed consumer, their beers (those of AB and MillerCoors) are what beer should taste like. This is not only quite far from the truth, but it is a manipulation that runs to the core of our very society. For years people have bought macro lagers such as Bud and Coors because of the shrewd marketing tactics and the ability of these companies to flood the market with their product; after a while, it becomes the psychological norm for beer. That sweet, grainy water that comes out of a cold activated can is what people have come to accept as the standard for beer. This explains why many have such an aversion to the bold tastes of craft beer; they believe there's something wrong with the beer because its not the comforting metallic taste caressing their tongue. In 1516 in Germany (long before the birth of the American Adjunct Lager), the most famous beer regulation in history was passed; the "Reinheitsgebot." This law promised German consumers that only water, malted barley, malted wheat and hops would be used to make their beer thus ensuring that their beer was held to the highest taste and quality standards (credit http://www.brewery.org/library/ReinHeit.html). Many of the most renowned brewers also adhered to this including the world famous Trappist monks in Belgium; brewers of some of the worlds finest ales. This, my dear readers is what beer was supposed to taste like. Unfortunately, the American Adjunct Lager adds lower quality grains like corn to the brewing process making the beer taste sweet, but in the process diluting the amount of quality barley and hops put into the beer. If you feel so inclined to now visit one of the fine craft offerings at your local store or bar, try to appreciate the quality ingredients put into it and the resulting flavors. It is entirely possible that you will not enjoy this beer the first time you drink it but I hope its unique taste will inspire you to look beyond what society tells you beer should be and find one that excites your taste buds in a way that macro lagers cannot.