I love how you can tell this was edited by the first dude to pat themself on the back for disliking something benign, and then OP’s comments prove that’s the case
I keep seeing stuff about IPAs and I feel like I’m missing something. Some people don’t like it, just like some people don’t like licorice, and that’s fine. But why do some people think that those who drink IPAs aren’t actually enjoying it? Why would they drink it, then?
In the Year of Our Lord two-thousand and twenty-three I cannot believe that enjoying IPAs would be considered a sign of adventurous tastes.
Twenty years ago it was, but these days an oyster stout or cactus pear gose or brandy-barrel porter would probably be a better example of flavor adventure.
I mean if people would actually admit that new games have been declining in quality and stop pouring money into these lower quality games we’d still have high quality games on the regular.
But no everyone shit their pants when planned dlcs became the norm and jizzed in their pants so hard gaming corporations realized they can peddle half assed games and people will still shell out whatever price they demand
Moral of the story: Don’t let others tell you what to like or dislike. If you think IPAs are crap then don’t do it because someone on the internet told you so.
Yeah I asked because for some reason it’s super popular but I don’t see the appeal. I much prefer Bavaria or Tuborg or Carlsberg. Haven’t tried that one!
As a Dane, I am deeply honoured that you would prefer a Tuborg or Carlsberg. Though I would advise you to try something better than that discount beer.
It doesn’t taste like beer really. . I drink it quite often though. Not too many good import beers in some asian countries, and that’s they one you can get in most corner stores.
I work in a brewery and we get people like that at every event we’re at. A lot of people simply equate lager to beer and everything else is weird or not real beer etc. Fact is weissbier is an older style than the modern lagers and people have been putting in fruit and stuff in beer for at least a thousand years.
I know people who love them, but I can’t for the life of me understand the semi recent popularity of sours. I’ve tried several and all I taste is old sock
Sour beers are a thing you will try the first time and hate initially, then a few days later you will think that sour was pretty good. This also assumes you get a good sour, and not something that’s basically vinegar, which is harder than is should be.
Definitely not my experience, I tried several a while back from a few local breweries that made stuff I loved in the past and just did not care for anything about the flavor or taste, but I don’t have to drink them so enjoy. I’ll stick to the ESBs, pilsners, and IPAs
I’m not a brewer, but I’m assuming that the process is slightly different. Try a sour from a company that’s known for making sours. There are a lot of very delicious ones out there.
Appreciate the advice, but I’ve been through many that were acclaimed by folks that love sours, just not to my pallet. Everyone else go nuts but I’m not interested, and there’s plenty of other beer out there I do like so I’m not missing out
That’s definitely fair. I just know that whenever someone says, “I hate X type of beer,” they typically mean they haven’t had one that suits their palate yet.
We have a saying in the brewing community, “don’t yuck someone else’s yum.” Everyone has different tastes. Let them enjoy it even if you don’t. It’s not hurting anyone. And that goes beyond beer
The problem with IPA’s is not that people enjoy them or that brewers brew them and pubs stock them. The problem is that there’s so many of them, all purporting to be slightly different, that it’s pushing out other kinds of beer. The amount of times I have walked into a pub and there’s somewhere between three and seven IPA’s and I ask if they’ve got any stouts and the answer is, “We’ve got Guinness.”
Part of that is seasonal. You’re not going to get a stout in the summer, just like you’re not going to get an Oktoberfest in the spring or a Shandy in the winter. Like you said about IPAs, there are so many variations, they’ve become a year round beer. Other year round beers are things like lagers and ales. Comparing a seasonal style to a year round beer isn’t a fair comparison
If you can’t find a stout on tap in the winter, you’re going to the wrong breweries
I live in the UK. My experience has been that the selection of beers isn’t that seasonal. Sure there will be guest beers in some pubs/chains but for example I can go to a Sam Smith’s pub and they have four stouts year round plus a pretty good porter. Just a lot of people don’t like to go to Sam Smith’s pubs because the owner has… feelings about one thing and another.
So if I’m meeting friends usually there’s something nearby that we’re planning to do and in a great number of pubs the choice is Guinness or nothing.
Personally my issue with IPAs is that so many of them are generic IPA that tastes the same as 75 percent of the other IPAs and everybody that successfully brewed an IPA things they need to open a brewery with a bunch of IPAs.
When I go to a brewery and the option is 7 different variations of IPA and a guest beer, I usually know that the master brewer doesn’t know much else about beer.
Just because you drink them year round, doesnt mean most people do. They dont brew them in the summer because they cant sell them enough to make it profitable.
You definitely have a point there about only having ipas at a brewery. IPA is the easiest beer to make, and the easiest beer to hide any imperfections. 1 of our 2 main breweries in town basically only does IPAs. Took them like 5 years until they did something that actually was good and not an IPA
Stouts don’t necessarily take longer than an IPA to brew unless it’s barrel aged but that’s not a necessity. They both use ale yeast and ferment at the same temperature.
Right but the higher concentration of complex sugars means you need longer to get to the desired attenuation, making longer secondary fermentation almost part of the style. Beyond that, most stout gets bottle or keg conditioned for several more weeks, as this really aids in development of the desired complexity. I used to work at a brewery and did BJCP training and “young” stouts tend to have a very obvious flavor profile most people don’t like. With other ales, we would turn around a batch from grain to cans to sales in about three weeks, but the stouts were more like a 2 month process at minimum. Our best selling gingerbread stout basically took all year to brew. Most breweries treat stouts like the special occasion they are because doing so produces something incredible, and rushing it produces something mediocre.
Complex sugars are simply not going to be metabolized by yeast, which is why many dark beers are cloying? Not all dark beers (IE schwartzbier) are sweet because of better conversion in malting and mashing (and water chemistry)?
IPAs can have very quick turn around though. A local place only uses kveik…
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