What are your contrarian/"unpopular" beer opinions?

[Cavpilot2000]

Coke/food is pretty much > any beer/food pairing

That's not only a contrarian opinion, them's fightin' around here!

 

[Tiber_Brew]

Pairing with spicy wings, Coke has the sugar to cut the capsaicin and phosphoric acid to cut the grease, and then the bourbon brings the earthy oak balance delivering thine buzz...if the gods had made any pairing better, they kept it for themselves.

 

[Rhaop]

Damn i love an ipa with some medium wings, I don't go much more spicy then that

 

[d_flyer]

This is probably not popular, but I really dislike stouts. Give me an "over-hopped" IPA any day!

 

[Nomofett]

Here's a kinda contrarian one amongst my friends. The beers I make are not that good. It's ok, I'm just beginning with this whole brewing thing, tell me what's wrong with it so I can improve it. I know you're being nice but I gotta know what to work on from many points of view.

Oh, and hefe's are terrible. Banana is not a flavor that should be used to describe a beer. American wheats are way better. And you know what, generally American beer is the best in the world. I live overseas so many people talk about Germany and Belgium as beer meccas, but there are more, and better, breweries in my hometown than any foreign country. They used to be better but not so much anymore.

 

[Bilsch]

I'm currently living in Europe and IMO the beer here is absolutely better then back home in the states it's also a lot less expensive. I can get a tap of Konig pils, Kostritzer schwarz, Franziskaner hefe, Affligem, Leffe etc in a restaurant for 2 euro and very respectable Portuguese (Sagres) or Spanish light lager (Estrella) for a euro or less.
Oh and the food here is better too!

 

[Nomofett]

True, some places in Rirope have good lagers. But selection ain't all that good, it's not so innovative over there. They do solid traditional beers but hands down we got the best variety. I would put my hometown area (Portland, Or) against any non U.S. city in the world all things considered. For example, I can't think of any good IPA's from Germany, world class ones.

I also live overseas, about 10$ a pint and hard to find a good place to drink unless I want Asahi Super Dry

 

[Bilsch]

Yes Europe isnt good if your a fan of double chocolate peanut butter burbon barrel jalapeño sour breakfast stout or what ever the latest craft fad is.

 

[Nomofett]

Or the fad styles like IPA, pale, or Stout?

 

[ed007]

Hate sours or anything else made with Brett yeast. I don't care how well made they are or what medals they won.

 

[ncbrewer]

But selection ain't all that good, it's not so innovative over there.

An extreme contrarian opinion: I don't care that much about a wide selection. I just want good beer. Three of four styles are plenty.

 

[MagicRat]

Yes Europe isnt good if your a fan of double chocolate peanut butter burbon barrel jalapeño sour breakfast stout or what ever the latest craft fad is.

[emoji23]Recipe please.

 

[ShareBrewing]

It really annoys me when a commercial bottle of beer or wine doesn't have the ABV (or price) listed. Why isn't it legally required to post that? You order a beer thinking it's a moderate strength of 4% or 5% and find out it's a big 10% beer. Isn't that dangerous to not tell people?

A recent brewery I visited had a nitro beer on the menu but said to ask the server for that day's beer. I asked and she said it was a really good pale beer that most people like so I tried it. Tasted smooth and was super drinkable. She forgot to say it was a 11% barleywine....

 

[brewstergalVT]

For homebrewers and others that can't measure IBU's, I think calculating IBU's for a recipe is silly. It's like calculating a pH reading or OG, you can estimate but if you aren't measuring it, why list it like it's a measurement? Why not just stick with AAU for your boiling hops, keep careful notes and just adjust based on your results?
Just seems too Rube Goldberg-like to me when you can just figure, OK I want 10-12 AAU for bittering this beer, do the calculations with the hops you're using and be done. Adding more additions late in the boil? Experience and good notes and knowing the beer style and what you want in the beer will tell you how to adjust the hop schedule.

There, I wrote it and you can pelt me with oxidized, rotten hops if you must.

 

[ajdelange]

Eye pee eh.

Duh.

In Canada that spells IP.

 

[CrazyJoeDivola]

Been brewing 5+ years and gone down many of the rabbit holes to improve my process but never saw any benefit to doing all grain as opposed to extract with steeped grains. I can still get the flavors and OG I want by selecting the right quantities of the right grains and using the extract instead of base grains. And I don't have to worry about all issues that could arise from improper mashing procedures/chemistry.

So far I've had no discussions with concrete enough arguments to convince me it's worth it. The Three most popular pro arguments to all grain I've heard and my associated rebuttals:
1) "it's cheaper"
-- I'm not doing this to save money, it's a hobby and I like it. Making a batch that yeilds $1/bottle vs $.50/bottle would be inconsequential.
2) "you can make it taste more specifically how you want it to."
--see paragraph above
3) "Its not THAT much more work"
--but it is more work! With more risks!

Someone tell me how uninformed I am and why I should start all-grain if I'm wrong or you disagree!

 

[trav77]

Take off

 

[Stillraining]

Keging sucks...Bottling sucks even more.

 

[ericbw]

Been brewing 5+ years and gone down many of the rabbit holes to improve my process but never saw any benefit to doing all grain as opposed to extract with steeped grains. I can still get the flavors and OG I want by selecting the right quantities of the right grains and using the extract instead of base grains. And I don't have to worry about all issues that could arise from improper mashing procedures/chemistry.



So far I've had no discussions with concrete enough arguments to convince me it's worth it. The Three most popular pro arguments to all grain I've heard and my associated rebuttals:

1) "it's cheaper"

-- I'm not doing this to save money, it's a hobby and I like it. Making a batch that yeilds $1/bottle vs $.50/bottle would be inconsequential.

2) "you can make it taste more specifically how you want it to."

--see paragraph above

3) "Its not THAT much more work"

--but it is more work! With more risks!



Someone tell me how uninformed I am and why I should start all-grain if I'm wrong or you disagree!

I agree with most of that. I do find that extract tends to finish at a higher FG. More malty and sweet. That's usually ok, but if I wanted a really crisp, light beer, I would use grain.

But you forgot about the biggest benefit to all grain: bragging.

 

[pepindavid]

OK, here's what I think is a bit of a "contrarian" opinion: I have yet to taste a Pale Ale that I really liked (commercial or homebrewed). I really enjoy a crisp Blonde Ale or Lager, a malty Amber or Irish Red Ale, and a bitter and hoppy IPA, but I always find the Pale Ale kind of uninteresting, almost too "balanced".

Maybe it's because I haven't come across a good interpretation (it clearly is not as popular here in Quebec than in the US). But I was disappointed every time I tried one.

 

[jonny24]

Someone tell me how uninformed I am and why I should start all-grain if I'm wrong or you disagree!

I just like the satisfaction of doing it all myself. Same reason I hand- destemmed the grapes for my wine instead of just buying a bucket of juice.
One day I want to try malting my own barley, and growing it too. But that's a ways away for me.


But it seems like it doesn't do anything for you, so carry on

 

[r4dyce]

Heady Topper is THE most overrated beer in history.

 

[oylerck]

Heady Topper is THE most overrated beer in history.

I thought that was bud light

 

[bajaedition]

Been brewing 5+ years and gone down many of the rabbit holes to improve my process but never saw any benefit to doing all grain as opposed to extract with steeped grains. I can still get the flavors and OG I want by selecting the right quantities of the right grains and using the extract instead of base grains. And I don't have to worry about all issues that could arise from improper mashing procedures/chemistry.

So far I've had no discussions with concrete enough arguments to convince me it's worth it. The Three most popular pro arguments to all grain I've heard and my associated rebuttals:
1) "it's cheaper"
-- I'm not doing this to save money, it's a hobby and I like it. Making a batch that yeilds $1/bottle vs $.50/bottle would be inconsequential.
2) "you can make it taste more specifically how you want it to."
--see paragraph above
3) "Its not THAT much more work"
--but it is more work! With more risks!

Someone tell me how uninformed I am and why I should start all-grain if I'm wrong or you disagree!

let me sum it up ;like this........I do both, if I am in a pinch I can just extract, if I just do not want to bother with the big system, I will extract and use additives to get different results like mouthfeel etc. and if I want to get the best I can I do a triple rest infusion all grain where I can control every element I want to.

And that is why, it is about how much you want to hit a specific product.

Besides that, you get to brag more.

but all in all, if it is not for competition, and it is not a lighter beer style, yes you can hide a multiple amount of stuff in extract brewing.

 

[Cavpilot2000]

Been brewing 5+ years and gone down many of the rabbit holes to improve my process but never saw any benefit to doing all grain as opposed to extract with steeped grains. I can still get the flavors and OG I want by selecting the right quantities of the right grains and using the extract instead of base grains. And I don't have to worry about all issues that could arise from improper mashing procedures/chemistry.

So far I've had no discussions with concrete enough arguments to convince me it's worth it. The Three most popular pro arguments to all grain I've heard and my associated rebuttals:
1) "it's cheaper"
-- I'm not doing this to save money, it's a hobby and I like it. Making a batch that yeilds $1/bottle vs $.50/bottle would be inconsequential.
2) "you can make it taste more specifically how you want it to."
--see paragraph above
3) "Its not THAT much more work"
--but it is more work! With more risks!

Someone tell me how uninformed I am and why I should start all-grain if I'm wrong or you disagree!

I won't tell you you're wrong or uninformed, but it sounds like you are using the argument that nobody has been able to convince you.
But have you tried it yourself?

I think it depends heavily on the styles you brew.

You can do a decent DIPA or stout with extract and grains.
You can not do a decent Munich Helles, Pils, or Festbier with extract and grains.
Yes I said it - you can not.
I did extract and grains for over 10 years, convinced that my beer was good enough and the change would only bring incremental improvements.
Until I started trying to brew lagers and German styles. They all came up short, which prompted me to go all grain and the dramatic improvement in quality was undeniable.

 

[MagicRat]

For homebrewers and others that can't measure IBU's, I think calculating IBU's for a recipe is silly. It's like calculating a pH reading or OG, you can estimate but if you aren't measuring it, why list it like it's a measurement? Why not just stick with AAU for your boiling hops, keep careful notes and just adjust based on your results?
Just seems too Rube Goldberg-like to me when you can just figure, OK I want 10-12 AAU for bittering this beer, do the calculations with the hops you're using and be done. Adding more additions late in the boil? Experience and good notes and knowing the beer style and what you want in the beer will tell you how to adjust the hop schedule.

There, I wrote it and you can pelt me with oxidized, rotten hops if you must.

I get what you're saying but I feel like as long as the AAU numbers are accurate, we're still all using a common point of reference when we decide what hops to use, how much, and when.

 

[brewstergalVT]

I get what you're saying but I feel like as long as the AAU numbers are accurate, we're still all using a common point of reference when we decide what hops to use, how much, and when.

I guess for me if I'm giving a recipe to a friend or posting it I'd just list what the amount I used for a particular hop, the AA%, how long in the boil for all the hop additions. I never calculate IBU's and since I can't measure them, I don't find a purpose in calculating IBU's. Since our systems may vary results will vary. To me it would be like calculating SRM, I really can't measure that but I know from past batches how to dial in color. I just think calculating IBU's is an unnecessary step, as in what's the point, but I'm pretty sure I'm the odd brewer out.

 

[r4dyce]

Been brewing 5+ years and gone down many of the rabbit holes to improve my process but never saw any benefit to doing all grain as opposed to extract with steeped grains. I can still get the flavors and OG I want by selecting the right quantities of the right grains and using the extract instead of base grains. And I don't have to worry about all issues that could arise from improper mashing procedures/chemistry.

So far I've had no discussions with concrete enough arguments to convince me it's worth it. The Three most popular pro arguments to all grain I've heard and my associated rebuttals:
1) "it's cheaper"
-- I'm not doing this to save money, it's a hobby and I like it. Making a batch that yeilds $1/bottle vs $.50/bottle would be inconsequential.
2) "you can make it taste more specifically how you want it to."
--see paragraph above
3) "Its not THAT much more work"
--but it is more work! With more risks!

Someone tell me how uninformed I am and why I should start all-grain if I'm wrong or you disagree!

I'd agree to the point you can make excellent beers with extract. But I also taste (and have brewed) extract beer that is poor to just ok. Personally I think it's easier (more repeatable for me) to make good beer with grains. But that's just me with my setup and I generally do smaller batches with all grain. If you're getting the results you want with extract, more power to you!

 

[seabrew8]

All grain in my opinion and experience is miles better then extract. No comparison.

Really who would bother with all grain if it was only a little better then extract?

 

[bajaedition]

All grain in my opinion and experience is miles better then extract. No comparison.

Really who would bother with all grain if it was only a little better then extract?

that does nail that

As I said, if I want it to be a great beer it is allgrain all the way and I do rest that guys claim are not needed. and it shows off in the end with a product that I can compare up to the beer I want to.

but if I am just doing a nondescript pale ale or something such as that, I will do extract.

no I am not a snob, I do both, its like sometimes you eat at McDonalds, and some times it is In and Out. Just depends on what the end product you want.