Beer - what do you drink?

[Doss]

Coopers Clear is their attempt at Corona, basically.

 

[Fletched]

VB goes down the best

 

[Catfish Alley]

No, but I don't like the sound of it.

Yeah, me either. Not sure why they'd suddenly try and diversify like that. It might just be for the American market. The reviews seem fairly positive though.

 

[Big Cox 88]

Boags for a session, Fat Yak for a chilled arvo. Export for a big boys camping weekend.

 

[PP34]

Boags for a session, Fat Yak for a chilled arvo. Export for a big boys camping weekend.

Boags? Horrid shit.

 

[Gough]

Yeah, me either. Not sure why they'd suddenly try and diversify like that. It might just be for the American market. The reviews seem fairly positive though.

The average Guinness drinker has never really struck me as the carb watching type.

 

[Plugger35]

Boags? Horrid shit.

I prefer Cascade to Boags out of the Tassie beers, that seems to be considered heresy though.

 

[Catfish Alley]

Yep, I'm with you. The green was good too. Actually, even their light is probably the best.

 

[Gibbsy]

Boags? Horrid shit.

It's the sorta thing you drink at pubs where it's the only beer they have on tap and reasonably priced. Apart from that wouldn't touch it

 

[Catfish Alley]

Are we talking premium or the draught?

 

[Big Cox 88]

Premium lager

 

[Catfish Alley]

Yeah, the premium is ok.

 

[Randomizor]

Anything by Little Creatures

 

[No.19]

Rarely drink but Crowns go alright

 

[KardiniaPark]

Drinking Bavaria pints, it makes me gassy. But that's Mrs KP's problem I love the stuff. And at $55 for a carton of pints it ain't gonna change soon. On pint 6. Have two more and a Barrow Boys pale and that should do me for today

 

[KardiniaPark]

Rarely drink but Crowns go alright

That's the stupidest thing I've ever heard. Are you going to change your name? It's so 2014.

 

[SugarShane]

Boags? Horrid shit.

A few years back a few of my mates went through a beer w***er stage where the old faithfuls weren't good enough any more, and switched to Boags. It was like Crossfit for them, they wouldn't shut up about it. I tried it and was severely unimpressed. Fast forward 6 months and they were all back on the old faithful Coopers and Super Drys.

 

[Wallaby]

Ok - list of some beers

Australian
Four Pines Pale Ale (the ESB is similar and also very good)
Brunswick Bitter
Mountain Goat Hi-Tail
Murray's Benny
White Rabbit Dark Ale
James Squires Constable (all the JS beers are good)
Yenda Golden Ale
Mornington Brown
Two Birds Sunset
Rogers
If you must have a mass-produced - try Tooheys Old

Imports (easily available in Aus)
Red Trolley
Brooklyn Red
Sierra Nevada Pale (mate swears by the Torpedo, but I find it a bit hoppy)
Green King

And there are plenty of others if you search out some of the specialty pubs (yes, full of w***ers, but ignore them and just taste the beer)

Nearly all the mass-produced beers (VB, Carlton, XXXX, Boags Draught, West End) are bottom-fermented lagers - and it is a similar situation around he world for most countries big-sellers. All the American mainstreams - Millers, Bud, Coors - all lagers. Corona, Heinekin, Asahi - lagers. Historically, it came about because the first practical industrial-sized breweries found it much easier to produce lager-style beer rather than ales or other types. Mass production, homogenisation, making sure every batch tastes the same - we have what we have now.

Because lagers are served cold, it also leads to the stereotype 'All beers must be served cold!'. I still get funny looks when I pull out some ales from the bottom cupboard. Not quite room temperature, but not refrigerated either.

 

[Silent Alarm]

It's the sorta thing you drink at pubs where it's the only beer they have on tap and reasonably priced. Apart from that wouldn't touch it

Exactly. You hit the Boags when it's $7 for a pint and everything else is about six dollars more. Their Premium is alright and quite often you can find it at independents for the same price as their draught. It's basically just a pretty regular lager (without being watered down and tasteless).

 

[Hard Ball Get]

Rarely drink but Crowns go alright

I can have 3 crownies and wake up with a head ache. Something in those things just doesn't agree with me. Must be one of the preservatives.

 

[Lums23]

Love a good Carlton Draught

 

[mad-saint-guy]

The average Guinness drinker has never really struck me as the carb watching type.

Guiness is just about as low-calorie and low-carb as (actual) beers come. Less calories than skim milk

Nearly all the mass-produced beers (VB, Carlton, XXXX, Boags Draught, West End) are bottom-fermented lagers - and it is a similar situation around he world for most countries big-sellers. All the American mainstreams - Millers, Bud, Coors - all lagers. Corona, Heinekin, Asahi - lagers. Historically, it came about because the first practical industrial-sized breweries found it much easier to produce lager-style beer rather than ales or other types. Mass production, homogenisation, making sure every batch tastes the same - we have what we have now.

I would have thought lagers are produced en mass because they are the most approachable, inoffensive beer for most people, particularly those in warmer climates. The longer fermentation and storage times surely mean that they aren't easier to produce than ales. I am a full blown craft beer snob and would happily never again drink any of the beers you mentioned, but I don't think the commercial lager has become the 'standard' beer of most countries in the world because they're easy to brew. Because there is so little substance to them it is very obvious if there is a fault in the brewing process compared to a heavier ale which can mask mistakes and variations with stronger flavour. You can also churn out ales much faster than lagers thanks to faster fermentation.

 

[Wallaby]

I would have thought lagers are produced en mass because they are the most approachable, inoffensive beer for most people, particularly those in warmer climates. The longer fermentation and storage times surely mean that they aren't easier to produce than ales. I am a full blown craft beer snob and would happily never again drink any of the beers you mentioned, but I don't think the commercial lager has become the 'standard' beer of most countries in the world because they're easy to brew. Because there is so little substance to them it is very obvious if there is a fault in the brewing process compared to a heavier ale which can mask mistakes and variations with stronger flavour. You can also churn out ales much faster than lagers thanks to faster fermentation.

I agree with everything you have written here - lagers are easier to drink, particularly for those first trying beer. I guess when I said 'easier to make' I was more referring to the fact (as you did) that it was easier to make commercial batches to a particular consistent standard. Certainly, if you are home brewing, an ale is much easier to make - but you can pretty much guarantee every batch will be slightly different. Of course, commercial brewing has now reached the point where ales and stouts can be made repeatably to a standard. But lagers are established in most countries beer culture now.

I had a funny experience last year - my daughter arrived home and said:

'Dad, I don't like the flavoured vodka cruisers or lolly waters any more. I think I prefer beer, now'.

Dad: 'Yes! Great!'

Daughter: 'I like Coronas, particularly!'.

Dad (deep breath): 'Hmmmm. Ok. One step at a time'. She has a lot to learn.

 

[Gough]

If she starts to sup Copper's Sparkling, expect the leather waistcoats, and femme girlfriend to follow close behind.

 

[Messenger]

That's the stupidest thing I've ever heard. Are you going to change your name? It's so 2014.

Change your name to Skilled Stadium?