Generally. I'm just not interested in drinking huge cloying imperial stouts anymore, or double IPAs that get you hammered after a bottle. I mostly brew stouts and IPAs and they end up around 6%, while I've started making ESBs and red ales closer to 4.8% and it's been fantastic to just have drinking beer.
For a while, all I could think about was the latest and greatest imperial stout with 19 different malts or that DIPA clocking in at 300 IBUs. Are my tastes just changing or are we starting to return to a more normal beer culture in the US, less characterized by extremes?
For a while, all I could think about was the latest and greatest imperial stout with 19 different malts or that DIPA clocking in at 300 IBUs. Are my tastes just changing or are we starting to return to a more normal beer culture in the US, less characterized by extremes?