> Yes, of course this Smithwick's I am drinking at the moment is swill.
> And Grolsch, my every day beer, is unfit for human consumption. Oh well!
>
> I have probably tried a thousand different beers in my life, about
> twenty of them I really liked, and another twenty were so-so, so I guess
> I am not too fussy. You can make alcohol out of about anything, but to
> me it seems that only barley, hops, water, and yeast belong in beer.
> Homebrews, and 98% of microbrews do nothing for my beer cravings.
>
> YMMV,
>
MMV... Most of the swill beers use adjunct grains (rice, corn,
etc) to cut costs... about 90% of the beer flavors I make adhere to the
Reinheitsegbot (*only* barley, hops, water, and yeast). The few that
don't are not for expense... just for the fun of making a lightly-bodied,
12% ABV India Pale Ale agressive hops flavor and with a bit of rice. I
firmly believe that if you adhere to that rule (and don't screw up with
something stupid like an infection or a drastic variance of ingredients),
the beer will always turn out better than a macrobrew, almost always
better than an import, and often better than a microbrew.
To each their own, of course. All I can say is homebrewing opened
my eyes to the *MANY* different flavors of excellent beers.
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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