This is the argument against hoppy beers that I have heard from someone who enjoys North American beer and once worked in a brewery.And unfortunately hops are a quick way for beginning brewers to disguise flaws in their beer, by using the hops’ strong flavor to overcome any possible off tastes. Do you regret throwing those juniper twigs in the boil? Did you forget to sterilize a piece of equipment and are now fretting about bacteria? Quick! Hops to the rescue!
Well said, I think.I am most not uncertainly against being against hoppy beers!
Sour beers are older than time! Nothing new there... Some are supposed to be soured, others happened by accident. Too sour, bleh, good amount, Great! But you can take that too sour and mix it with a good beer and end up with a drinkable, unique soured ale that people love.Well said, I think.
In all seriousness, I am hopped out myself. Still like them, but wow are they often overdone. Then there's sour beer...what's that about? I guess peeps are always searching for a new flavor.
Many original Flemish Brabant (Vlaams-Brabant) region beers (Lambics) have a more or less sour taste. They are brewed using natural yeasts from the Zennevalei region, and date back at least a thousand years ago.Sour beers are older than time! Nothing new there... Some are supposed to be soured, others happened by accident. Too sour, bleh, good amount, Great! But you can take that too sour and mix it with a good beer and end up with a drinkable, unique soured ale that people love.
Great post!As a proponent of craft beers and self-confessed hophead, I can see the point being made here.
In general terms, once most people begin drinking craft beer they either gravitate towards the hoppier beers or the darker beers, and then delve deeper still into the extremes of either camp as their palate matures. When the uninitiated then turn to one of their craft beer-drinking friends for a suggestion, they either get hit with a mouthful of the strongest devil-hopped IPA or the darkest heaviest stout ever to squeeze forth from a tap; thus turning them off to craft beer in general, and all the more-palatable flavors between the two extremes. I'm guilty of providing just such a disservice myself, in the past. As such I think it's crucial that the initiated help the newcomer find a beer that fits their particular palate at that time and then let them develop their own tastes as they see fit.
Still, I can see why the craft beer industry is gearing their production towards the extremes of the spectrum. As a lover of IPAs, stouts, and porters, I am now finding it harder to enjoy the middle spectrum of craft (or any, for that matter) beers. Sure, I still enjoy a nice crisp wheat beer on a hot summer's day, but by and large everything else just seems kind of blah after you've spent some time on the fringes of hop and barley.