Miller high life

[AzOr]

That cidery flavor you are picking up could be from the yeast. Certain lager strains are known to give a tiny bit of apple/pear ester. I’ve been able to reproduce it by using WLP840 American Lager yeast (going by memory). I really enjoy that yeast but it wasn’t available at any of my lhbs, so I had to mail order. It’s a very slow acting yeast. It’s been a few years since I’ve used it though.

It worked very well in leichtbier recipes as it added a touch of complexity to a somewhat straight forward (bland) beer.

I haven’t had a high life in quite a while but I occasionally drink Weinhard’s Northwest lager and I pick up a bit of that cidery thing in the background. I can only guess that they use a similar lager strain.

Btw- I’m not knocking high life or any other American lager. They have a place in my beer repertoire.

 

[Nathan Graen]

Let’s say 1.047 OG to get you to 4.6%. Then 7 IBU would be something like a .15 BU/GU ratio. That seems ridiculously low, even for American lager.

Mine fermented down to 1.002. To get 4.6% I would need an 1.037 OG getting you to a whopping 0.19 BU/GU.

 

[jrgtr42]

I think I miss Red Dog. I drank a lot of it in college many years ago. I remember preferring it far and away over Natty. I've tried Natty light fairly recently and it was not great. (Naturdays, however, is amazing).

My dad used Red Dog as his 'boat beer' for a long time. I drank a bunch of it then - when in Rome, no? - and I don't really remember much about it. It was cold and wet, always good on a hot day.
Natty Light Ice was the unofficial beer at my college - it was awful. I had one once, and I felt worse after half a can, (I couldn't even finish it) than I did getting drunk off the 'good' stuff - probably Sam Adams at that point.

As an AAL, I can deal with MGD, but if there's any option at all, I'll have something different. Even if there is no other beer, odds are even I'll drink water, soda, even *gasp* wine for the day / night.