INTE 5340: Week 6 Article – 10 Dumb Things Light Beer Drinkers Say About Craft Beer

Bonjour! I stumbled upon this article the other day while googling craft beer myths and figured it would be perfect to share with everyone this week.


I’m going to list the 10 myths presented in this article, and then instead of leaving the authors commentary (which was very entertaining, so read the original if you like), I’m going to provide my own. Thanks for the idea, Brent!

1. “Hoppy beers are gross” or they “taste like feet.”
It’s all about palate – hop-froward beers are very bitter and presentĀ a certain level of “off-flavor” to a tongue that has never been lucky enough to experience these beauties. When I first started drinking hoppy beers, I was lured in by the aroma – not the flavor. Enough people told me that my palate would develop over time and eventually I’d be able to “taste the hop flavor”. They were right; it really was like breaking through a wall

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and drinking beer was never the same. My wife experienced this about a year ago. I had been trying and trying to get her to love hops, and finally one day, Dogfish Head’s 90 Minute IPA was the key that unlocked her palate to a life worth drinking.

2. “Fruit doesn’t belong in a beer!”
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(Sorry – I couldn’t resist, but you got it, right?) Fruit has a place in certain beers, just not all. No, I would not throw a pound of raspberriesĀ in a Czeck Pilsner… but an American Porter? Absolutely. It’s all about fit. Citrus fruits are key to a lot of delicious Pale Ales and IPA’s. Berries or Orange in Wheat based beers? Yup. Sometimes it’s just the zest of the fruit – not necessarily the whole fruit. Where you add the fruit is key too – big difference between fruit added during the boil or fruit added during primary/secondary fermentation or even to the keg/bottle.

3. “Stouts/porters/IPAs/amber … it’s all the same”

Unless someone is blind, this one is pretty hard to get on board with. Stouts and porters are darker in color. Stouts will be black/opaque. Porters can blur the lines from dark brown to black. IPA’s are their own world and you can’t even use color as a helpful way to determine this style by looking at it. There are American IPAs, English IPAs, Belgian IPAs, Black IPAs, Imperial IPAs, Spiced IPAs, Coffee IPAs, Red IPAs, India Pale Lagers, India Brown Ales… you get the point. Beers are of all different styles and they’re all different; that’s why there are different styles. Duh?

4. “The only pumpkin I like is in pie form.”
I love pumpkin pie, and I love pumpkin spiced beers. Done.

5. “Seasonal beers are stupid; it’s beer season all year.”
Eh… I get that, but again, Beer is a tree, styles are branches. It may be time to reap the benefits of the beer tree year round, but leaves aren’t present year round to pick. There’s a reason big that big imperial stouts, and dark malted-high ABV beers go better in cold weather months than the hot seasons – they warm you up.

6. “Bottled beer just tastes better, and draft is best.”
What? Is that like a double negative? I hate to keep beating a dead horse, but certain styles or specific beers have to be bottle conditioned, and need to be aged and served from that vessel. Draft beer can taste pretty terrible if the serving vessel or lines are not clean as well.

7. “There are just too many damn beers out there.”
Fine – more for me try and enjoy.

8. “Velvet Hammer won’t hammer me. I’m a man.”
I don’t know what beer Velvet Hammer specifically is, but I’m going to assume it’s a very high ABV variety. So the premise is that a high alcohol content beer won’t get you intoxicated? I hate to say it, but alcohol is alcohol, that’s science… and larger quantities of alcohol have more of an effect; on everyone.

9. “Why would I pay $6 for a beer?”
Because the ingredients used to make that specific beer cost a lot, and they are made in small batches, so there are not huge bulk discounts like the big boys can get. Take Budweiser for example – the recipe for a Light American Lager uses a lot of corn, which is cheap, and the same malts, hops and yeast. Plus, they are buying huge quantities. In the craft beer world, a beer might be a one off, and specific malts, hops and yeast must be ordered in or acquired. That stuff isn’t cheap. A brewer friend of mine told me that breweries should reasonably charge $1 per ABV for a pint of beer – because the higher ABV beers have more malt, yeast and and hops (depending on style). If it cost more to make, it should cost more to buy.

9. “I don’t care how it tastes. I just want to get drunk.”

Good luck.

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1 thought on “INTE 5340: Week 6 Article – 10 Dumb Things Light Beer Drinkers Say About Craft Beer

  1. Dustin, this is an interesting article. A few things I’d like to add to the discussion:

    #1 – sometimes it’s just about the type of hops. I’m not a hop head either, even though I drink more craft beer than I’d like to admit. However, I do like citrus type hops much more than dank, whereas my husband is a dank hop fan. I also think that hops are an acquired taste. Bitter is a sign of poison, so we’ve been trained to avoid bitterness. Basically, we need to retrain our palette to not always associate bitter with poison.

    #6 – was this in regards to cans? Cans are often best for beers, because they keep out light and, therefore, avoid skunking beers. However, you are right that bottles are needed for Belgian, specifically monastic, beers in order to do the required bottle conditioning for that style. I do agree that draft usually tastes best for most beers, as long as they are sufficiently cleaning their lines!

    #9 – hops are actually the most expensive ingredient in beer, so the more hops you need, often the more expensive the beer. Higher ABV beers also require more processing time. For example, the Russian Pirate Imperial Stout I’m currently drinking as I write this post from Odell required much more processing time (including barrel aging time) than the Odell IPA my husband is currently drinking. We may or may not have gone to Odell on Friday! =)

    Thanks for sharing! This was an interesting read!

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