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I'm not a big beer drinker. In fact, I'm not a beer drinker, period. Beer has always
tasted extremely bitter to me, and I had it in my head that beer is very very bad for the belly (whereas wine and
cocktails are diet drinks, right?).
But this weekend, I finally developed a little bit of a taste for beer. I tried several different ones (five to be exact) just to prove to myself that all beers do not, indeed taste like the same nasty dirty dishwasher that I thought. My personal, introductory tasting notes:
- Tecate and Corona were good, and in LA, these are very familiar beers. I certainly liked the fact that we squeezed lime wedges into them. Without the lime, though, both were just okay. Now that I've tasted it with the lime, I don't think I could drink it plain.
- Samuel Adams was a little too bitter for me and i couldn't finish the bottle without squeezing lime into it. What? Is that wrong? Why can't I squeeze a lime into a Sam Adams?
- Pilsner-Urquell is a beer from the Czech Republic, and I didn't know how to pronounce it. It was even more bitter and stinky than the Sam Adams. I think I am learning that I don't like beers that come in green bottles.
- Granted, I'm years behind most people in the beer drinking evolution, so yes, I am still on what most people start with - Miller Genuine Draft, or as we beer drinkers say, MGD. This was the winner of the weekend and what I will be drinking during the Super Bowl.
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1-16-2006 @9:21PM Robyn said... I used to drink Coronas cuz I think someone told me they were girl beer. I still like 'em. And then I used to drink other light colored stuff, but I recently found that I like dark beer. Try it!
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1-16-2006 @11:45PM rat said... Try Guinness. It's black and it may look scary but its actually very good and easy to drink!
Cool site, I ended up here because it has "Slash" in it and I like GNR
http://texasrat.com/gunsnroses
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1-17-2006 @7:10AM JMD said... Stick with generic american beer (not microbreweries), that is drinkable by all due the fact that it is so close to making love in a canoe.
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1-17-2006 @10:09AM Mike said... You can't go wrong if you go with Belgium! They make some of the best beers there; most are made by monks using centuries-old recipes, though even the corporate breweries create a potent (often 9-12%) and super tasty concoction.
As for total noob-ness, as your post title professes, I'd have to agree with the first commenter-- Guinness is always a good bet. Stouts are especially good this time of year when it's cold out.
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1-17-2006 @10:14AM Tony said... Miller High Life. It's the Champagne of Beers. You'll like it.
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1-17-2006 @10:19AM SM said... I like a hearty Guinness served cold and with fries (it's my comfort food / drink). You might try Blue Moon (served with an orange slice); it's not bitter and in a league of its own. My home town fav is a Point Special; it's comparable to MGD or Budweiser... but with a bit more sparkle. Pilsner-Urquell? Blech. Oh, yeah, Newcastle is a nice toasty one.
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1-17-2006 @10:50AM Peter said... I agree with Mike. If you are new to beer, start with the lighter, sweeter Belgiums like La Couffe (my favorite - fruity and sweet/spicy), Delirium Tremens, Chimay (Triple or Red) or Corsendonk Pale Ale. Or even try a Belgium fruit lambic like Lindemans (raspberry, peach, etc.) which is more like wine than beer and even better than some sparkling wines IMO. Brown ales like New Castle are also a good starting point.
I disagree on the suggestion of Guinness as you might find it to be a bit sour and stouts in general are somewhat of an acquired taste. And as like with wine, start with the light/sweet beers and work your way into the heavy/dark beers as you acquire your palette.
As far as the mass produced American beers... run far away! Even Sam Adams is mass produced and not very good IMO. If you are new to beer, one taste of one of these beers will give you the totally wrong impression of beer! However, there are hundreds of excellent local American micro breweries making fine, fresh beer. Just ask your beer drinking friends for a suggestion, you may find a locally made beer that you really like!
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1-17-2006 @11:05AM Myron said... Coors Light is a good introduction to beer since is it very close in taste to bottled water. I would advise you to stay away from Corona, its nasty. Perhaps thats why you put a lime in it. Sam Adams is an amber beer which is heavier than traditional (twenty years ago) American beers like Budwiser, which are lagers. Lagers are easy drinking, however the cheap ones, like Budwiser, have a formaldahyde finish I find offensive. Skip the darker beers and drop the lime.
I notice you write alot about Korean food, which I'm a big fan of. Next time you're in a Korean restaurant try an OB beer. Its very similiar to a Budwiser.
Once you can stomach Coors Light I suggest moving to some of the excellent beers out there which are lighter than an amber. Try whatever "pale ale" is in your market that costs more than $6 a six pack. Some I like are Saranac Pale Ale and Red Seal.
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1-17-2006 @12:13PM Beth said... I agree with SM, Blue Moon is very good. Miller Lite is one of the better mass produced beers. We, on the East Coast, have a fabulous company called Yuengling (pronounced yeng-ling) and they make the best beer around but I don't think it's available west of Ohio. Guinness is always good. Coors Light is always bad.
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1-17-2006 @12:21PM we3bus said... I second the Belgiun white beer suggestion. It's very smooth and easy to drink. Try a bottle of Hoegaarden with an orange slice in it.
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1-17-2006 @12:30PM Jon said... Beers that come in green or clear bottles tend to be skunked--that is, exposure to sunlight and even excessive fluorescent lighting initiate chemical changes which give it the skunky smell and off-flavor. If they're stored properly (i.e., cool and dark), there should be no problem, but in the real world... be warned.
My picks, to branch out:
As others said, avoid generic American lagers. If you must, however, drink Pabst :)
Lindemans Framboise Lambic. You won't even know it's beer.
Widmer Hefeweizen. Lemon wedge optional. It's a good introduction to American microbrews.
Rogue Hazelnut Brown Nectar. A bit darker, with a delicious and unusual nutty flavor.
Big Sky Moose Drool. Don't let the name fool you, it's a very drinkable brown ale from Montana.
When you're ready to explore the darker and heavier stuff, Guinness is a good start.
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1-17-2006 @12:44PM sarah said... i was worried about drinking mgd and liking it because i *thought* it would be akin to my admitting that i *ahem* like sutter home white zinfandel or something. oy.
myron - i have tried the korean beers - ob and hite. now i just need to go back and give them a chance, since my only memories of them are negative.
ah! i forgot about the hefeweizen! i have had that a few times and that is one that i have been able to srink in the past - yes, it had to be that lemon wedge.
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1-17-2006 @2:34PM christine said... i agree with #7 - stay away from american mass produced beer. i thought beer was disgusting until i tried microbrew. also, you might just naturally prefer a dark beer. my first love was bayern doppelbock in missoula montana. even if it's microbrewed, i'm just not into lighter beers.
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1-17-2006 @10:09PM Dmnkly said... I realize I'm rather late to the party, but here's another vote for Belgian brews. I was never a beer fellow (with the exception of Asahi with sushi... good god, that combination just WORKS) until I was introduced to a Chicago joint with an extensive (read: over 100) menu of Belgian brews. Granted, with some of them I fail to see how they can possibly be classified as beer -- I've tried one or two that were more akin to wine coolers than ale -- but with the Belgians you learn very quickly that beer encompasses a MUCH broader scope than you previously thought. At least that was my experience. I second Peter's suggestion of Chimay. I get the impression that it isn't the pinnacle of Belgian brewery, but it's quality stuff, a great intro to the Belgians and relatively easy to come by. I also seem to remember that on our last outing, Duchesse du Borgogne (sp?) was the crowd favorite, but we were fairly well-lit at that point, so who knows?
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1-17-2006 @11:04PM Teh Fejery said... It's "PILS-ner ur-Kell" and as far as starting on beers, look into Newcastle. It has a slightly fruity flavor but goes down really smooth. Also check around for and support (good) local brews. Think about it like purchasing from the farmer's market. I know Foggy Bottom isn't actually brewed here anymore but I'll be damned if it isn't tasty!
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1-18-2006 @8:53AM HoppyEnding said... So much to say, so little time to say it.
For the world of beer in a nutshell, check out www.beeradvocate.com.
Dark does not necessarily equal heavy, high alcohol or bitter. I'm a bit shocked that someone even called Guiness sour, since its more crisply bitter and fairly light with respect to the range of stouts. If you want a truly stout stout, check out Old Rasputin Imperial Stout, a truly beautiful beer.
Someone mentioned Duchesse du Borgougne (yeah, I probably massacred the spelling). This is a truly sour beer. It is what's known as a Flemish sour ale and is fermented with yeast and bacteria that are not generally desirable in what Americans like to think of as beer. This is particularly nice with creme brulee or dark chocolates.
As far as what I would have you try if you're not a "beer drinker" (FYI, there are something like 30,000 different brews around the world to try before saying that ;-) Try some of the Belgian Wit beers (white/wheat) such as Hoegaarden. While the Belgians would laugh at you putting a lemon wedge in your beer since it kills the head, if it floats your boat then try it. Wit beers are not bitter (hoppy), they are brewed with spices like coriander and bitter orange peel which gives them a refreshing mouthfeel.
Or, try a saison like Saison Dupont. Saisons are Belgian/French farmhouse style ales and may be a bit more grassy and herbaceous. An American saison is made by Ommegang and goes by the name Hennepin.
Lambics, particularly the heavily sugared and fruited ones from Lindemans, are a good choice to replace your dessert wines. Traditional lambic from producers like Cantillon are much more tart because they don't add additional sugar.
Belgian Dubbels, Triples and Quadrupels are, in many people's minds, the pinnacle of beer nirvana. The most notable examples are from the Trappist monks (Achel, Orval, Chimay, Westvleteren, Westmalle and one more who's name escapes me).
For a truly unique beer check out a bottle of Deus. Its brewed in Belgium and shipped to France where it is bottle conditioned like Champagne. Replace your favorite Champagne with this beer for a very crisp, effervescent beer that tastes like granite with hints of woody herbs like rosemary and lavender. Yum. Unfortunately, its ~$25/750ml, which is generally outside of my beer budget.
Enjoy!
-dhs
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1-19-2006 @12:18PM Brian said... A lot of people have mentioned Belgian beers, which I absolutely adore and have as often as possible. However, I was drinking beer for several years before I really learned to appreciate their complexity. Don't be scared off of them if you don't like them immediately...but by all means, try some.
A couple of suggestions I don't think anyone else has brought up:
--English style bitters and brown ales (besides Newcastle, which is often skunky due to the inexplicably clear bottle). These tend to be smooth, mild, and easy-drinking with hints of caramel but not overtly sweet. Don't be put off by a beer that is called "extra special bitter"--the designation is really old, and most ESBs are not that bitter compared to other contemporary styles. Fuller's ESB, is a good one, as is John Courage. Also Smithwicks, which is from Ireland. All of these are *much* better on tap than from the bottle, BTW.
--If you like American style lagers, then you will love the real thing: German lagers. Everything that is good about MGD, etc., (light body, refreshing) and none of what's bad (e.g., formaldehyde). Also, they tend to be slightly less bitter than Czech pilsners (like Pilsner Urquell). These are great out of the bottle, but pour them into a glass to enjoy them properly. Examples you should be able to get fairly easily include Spaten and Paulaner.
Have fun! I'm always glad to see someone "getting into" beer.
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1-20-2006 @4:26PM Liz said... My comment might seem like it's coming from left field and definitely *won't* fit in the rest of them, but why on earth try to develop a taste for beer if you clearly don't like it? I detest beer and you couldn't pay me to drink it, so I order something else if I'm at a bar. No one gives me a hard time, and occasionally I'll run into another beer-hating person.
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1-21-2006 @12:48PM HoppyEnding said... Liz,
You hate the beers you've tried. Does that mean you hate all beer? That's like saying "I've tried salmon once and I didn't like it. Therefore, I don't like fish and won't try any other fish."
IMHO, it's not really a very sensible position. However, we all have likes and dislikes, some rational and some not. Just don't judge all beer by what you have had and not liked, because there are literally tens of thousands of possibilities out there that you haven't tried.
-dhs
P.S. There are some beers that I just cannot stomach, even though I really enjoy most beers that I have tried. Some notable examples: Heineken in the US (it's usually skunked), Corona, MGD, Cantillon (though I am growing more fond of gueuze).
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