What are your contrarian/"unpopular" beer opinions?

[Phunhog]

That it's ok to sell/barter/trade small amounts of homebrew. The boogeyman isn't out to get you......

 

[ChrisC16]

Too many scantily clad women used in labelling.

STOP WITH THE ****ING PUNS! YOU'RE NOT THAT CLEVER!

You should make your beer be the thing that captures attention.

 

[5mooth0perator]

Alcohol is overrated. Let it go a couple of days it's ready.

 

[Cavpilot2000]

Hazy beer is far superior to clear beer.

And the inverse as well.

Neither hazy nor crystal clear beers are any better - it's a subjective thing and 99% aesthetic and unrelated to taste.

 

[Paulaner]

And the inverse as well.

Neither hazy nor crystal clear beers are any better - it's a subjective thing and 99% aesthetic and unrelated to taste.

Touche, I completely agree with you, it just drives me crazy the amount of focus that clear beer gets, so I always go with the contrarian view.

 

[brewstergalVT]

That breweries should spend more time & money focusing on making great beer instead of marketing because marketing leads to this sort of mindset: "I bought it because of the the awesome artwork on the label....I stood in line for 3 hours so I know it's great beer....I paid $15 for a 12 ounce beer of octothorp-birchbark-lichen-peppermint beer so it's got to be good....if it's not hazy, I'm not drinking it". I had best stop there with my examples. But before you respond I will say that I brew with unusual ingredients sometimes; though I like my beer clear, my hoppy beers have a haze (different than the color of yellow skim milk); and my beer tastes better because I share it with my friends for free!

 

[k1ngl1ves]

I have been hacked!! Lol

And I fixed it for you,,,

I love sour beers. Unfortunately, majority of the ones on the market are not very good lately... so much so that I hesitate to buy any recently. Seems every brewery wants to make some, yet only a handful seem to understand sours. Shame.


3 Floyd's always releases fantastic sours. Obviously the same for Rare Barrel. Never pass these up, sour lovers!

 

[beermanpete]

I don't see the point of recirculating the wort. If you heat exchagner is working right the wort will be at pitching temp (or as cold as your gonna get due to your cooling water) in one pass.

 

[superbrew53]

Most entertaining thread I've read yet. You're all a bunch of damned nuts.

 

[beermanpete]

That is Mr. Goofey Goober to you, sir.

Most entertaining thread I've read yet. You're all a bunch of damned nuts.

 

[AkTom]

Too many scantily clad women used in labelling.

STOP WITH THE ****ING PUNS! YOU'RE NOT THAT CLEVER!

You should make your beer be the thing that captures attention.

Where does one get these scantily clothed women? Do they help with the brewing and clean up, or only labeling?

 

[d3track]

There is no "one way" to do pretty much anything that has to do with home brewing. Just because that is the way you brew, does not mean it is the only way to do it.

 

[TBC27]

Homebrewing saves you money. I said it. Don't kill me! This hobby is flipping expensive AF!

 

[schematix]

Homebrewing saves you money. I said it. Don't kill me! This hobby is flipping expensive AF!

It'll save you money in the long run if you spread your capital costs across a lot of batches. In other words, the more you drink, the more you can save.

 

[Kent88]

IPAs are over-rated. I've tried one or two, didn't like them. Also it seems like regular Pale Ales are almost that hoppy. And then I hear people describing those kinds of beers with the words "cat piss"... why? are you actively trying to discourage me from trying them again?

I believe that brewers need to use varieties of yeast that correspond to the style they're making. I've been in some microbreweries/nanobreweries for tastings where all the beers taste the same despite their being labeled as different styles and it is the only reason I can think of for this phenomenon. Even though I've done experiments where I've split wort and used what should have been very different yeast and didn't get a noticeable flavor difference.

Aeration is important, but I think pure oxygen is overkill, and I base this on the brulosophy experiments in aeration. It took pure oxygen vs no aeration before they finally got results in that department.

 

[Braufessor]

* I really don't like brewing/drinking beers over 6% ABV. I just can't really stand Belgian beers and I am not much of a fan of sours - even though I have "tried" to like both.

* I think an awful lot of brewers spend too much time blaming problems on abstract brewing process when the real problem is the fact that they don't do a good enough job with sanitation.

* Water matters - a lot. It should be something a brewer pays attention to right from the first batch (as simple as just using RO water). Too many people tell beginners that adjusting water is "hard" and they should worry about it later.... no - they should do it right from the very beginning. Tap water with chlorine will ruin beer. Very hard water can ruin beer. It just is not hard to make sure that component is correct, or in the ball park. It is a disservice to convince so many people it is "difficult" when it isn't.

*The purpose of home brewing, as a hobby, is not to save money. It is a hobby.... like other hobbies. I have always found it odd that home brewing is one of the few hobbies where a fair number of people almost look down on those who spend money on nice things for the enjoyment of their hobby. No one bashes on golfers for getting a nice set of clubs, or a hunter for getting a great new gun...... but, it seems that often (not always) when someone gets something nice, lots of people can be quick to point out "that isn't going to make better beer" or "my 30 year old cooler is just as good." I love seeing people go overboard on their brew set up and enjoy building something really nice.

 

[MVKTR2]

It irks me that many people simply don't recognize the validity of others views because X view isn't reflective of their experience. My taste buds are different from yours, my brew house is different, my yeast management is different, results may vary and that's okay.

 

[NSMikeD]

It irks me that many people simply don't recognize the validity of others views because X view isn't reflective of their experience. My taste buds are different from yours, my brew house is different, my yeast management is different, results may vary and that's okay.

Bingo. And our minds can easily affect what our taste buds tell us. I think it was Charlie Danforth who pulled a label swap on a group respected for their palette - demonstrating that even the most discerning and experienced palettes aren't reliable.

 

[myelo]

Beer style classifications are stupid.

 

[SanPancho]

Homebrew Sanitation is overrated. The only time i worry about sanitizing is when making yeast starters, and i ususally accomplish that by boiling in the flask.
Got a seperate fermenter for sours. Good enough.

 

[fatherdan]

DIPA's will put hair on your chest......

 

[Redlantern]

DIPA's do not need to be crazy bitter. An IBU of about 60 - 65 is perfect

(but a ton of hops at sub-isomerizing temps and dry hops are what a double should be part of that equation)

 

[arcorey]

I think pine should stay in Pine-sol and out of beer, particularly high IBU IPA's. If I taste a beer and it seems like I just finished chewing on a pine tree air freshener and rinsed it out with Pine-sol, I will pour it out in front of you for having tortured me this way. If I ask if it is piney before I taste it and you say no and it is purely resinous, I may pour it on you.

I hate Belgian yeast because it usually imparts a Coriander flavor which is highly offensive to me just like Cilantro. A whiff is all I need to tell you if it is a present. If you can dry it down or malt it up to where it is very faint, you get a pass. It can be done.

Bourbon barrel beers should have a hint of wood and bourbon. I don't want a shot of bourbon with a hint of beer while feeling like I just ate a #2 pencil. Very few seem to get that.

I love hot peppers. I love beer. I love eating hot peppers while drinking beer. I hate drinking hot pepper beer. Keep them seperate in the bottle.

Most beers need not be over 7% ABV (preferably 6%) except some bold stouts. They can stop at 10% ABV at the most. If I want to get drunk fast and not enjoy what I'm drinking, I'll get some harsh shine and be done with it.

 

[Kharnynb]

"everything but the kitchen sink" beers are overrated, i much prefer smash.

recipies are not to be followed to the letter, unless you want to copy a beer not available to you otherwise.

 

[italarican]

Regular American 2-row is boring.

 

[Redlantern]

Regular American 2-row is boring.

That is why it needs all those hops to cover it up......

 

[TheMadKing]

Oxygen is detrimental to beer.. over time.. but on the homebrew scale, with basic precautions such as purging your keg a few times, it's a bogeyman that's not worth the extra effort of liquid purges and CO2 filled ballons etc.

Also, I really think most bad beers are from bad recipes not process issues or off-flavors.

 

[Begin2Brew]

I don't like Amarillo hops, they taste like dirty socks to me.

 

[SilverZero]

DIPA's do not need to be crazy bitter. An IBU of about 60 - 65 is perfect

(but a ton of hops at sub-isomerizing temps and dry hops are what a double should be part of that equation)

I wonder if a significant part of the population confuses hop flavor from late hops with bitterness.

 

[jodell]

I hate fruit beers.

Orange is good for me, but I hate seeing so many freaking toasted coconuct buttersquash strawberry basil beer.

I knew a guy that made a bourbon barrel smoked chocolate cinnamon vanilla bean milk stout....that's not even beer anymore