All,
I come to you from Wisconsin, a land steeped in beer culture. I am an outcast as I can't seem to like beer (as I am getting it now). I am a big fan of the ciders tho (Woodchuck and the like).
Here is my problem, every time I order a beer, the first 1/2 pint is ok. I enjoy it and think "Hot dang I found something I can really like!!", then it either comes up in temperature or something and it gets to be not so go for me. I can't drink it.
Am I drinking the wrong beer, is the beer I am getting not being served properly? Ir is my palate simply not going to accept anything less than Woodchuck?
That is why I am looking to home brew as well. If I can make my own, maybe I can make something I like. Something I can drink more than 1/2 a pint at a time.
**Last experience was a pint of "Johnny Blood" - an Irish red ale at Titletown Brewery. First 1/2 was rather good and then it just seemed to get rather bitter or acidic for lack of a better term.**
I can dig the stouts - had a good oatmeal chocolate once, and I see my brewing to be more along those lines, a Guinness type of drink, not so bitter like the big market guys of Bud/Miller etc.
Any advice?
I come to you from Wisconsin, a land steeped in beer culture. I am an outcast as I can't seem to like beer (as I am getting it now). I am a big fan of the ciders tho (Woodchuck and the like).
Here is my problem, every time I order a beer, the first 1/2 pint is ok. I enjoy it and think "Hot dang I found something I can really like!!", then it either comes up in temperature or something and it gets to be not so go for me. I can't drink it.
Am I drinking the wrong beer, is the beer I am getting not being served properly? Ir is my palate simply not going to accept anything less than Woodchuck?
That is why I am looking to home brew as well. If I can make my own, maybe I can make something I like. Something I can drink more than 1/2 a pint at a time.
**Last experience was a pint of "Johnny Blood" - an Irish red ale at Titletown Brewery. First 1/2 was rather good and then it just seemed to get rather bitter or acidic for lack of a better term.**
I can dig the stouts - had a good oatmeal chocolate once, and I see my brewing to be more along those lines, a Guinness type of drink, not so bitter like the big market guys of Bud/Miller etc.
Any advice?