Mexican craft beer: Coming from south of the border for your taste buds
While overall U.S. beer industry sales remain flat, Americans' thirst for craft beer continues to grow and Mexican beers such as Corona Extra and Modelo Especial have unquenched market appeal. Could craft beer made by Mexican brewmasters be the next big beverage trend in the U.S.? A trio of former Anheuser-Busch executives and a Mexican entrepreneur are betting on it with a new venture, Quest Beverage. The company has already introduced four beers into Houston and St. Louis and throughout Missouri, and the beers are now hitting markets in California, Illinois and Texas.
The beers currently being imported are a citrusy Crossover IPA and crisp Blonde Ale from Cerveza Urbana, based in Mexicali, Mexico, and a light, dry Kölsch ale and a malty, mildly bitter London-style ale from Monterrey, Mexico's Cerveza Rrëy.
A trio of trends points to potential success:
• A growing Hispanic population in the U.S. now makes up 18 percent of Americans.
• Mexican imports are hot. Corona Extra and Modelo Especial each owned 5 percent of the retail market last year, according to IRI, a Chicago-based market research firm. Modelo Especial sales rose 18 percent, dollar-wise, from 2017.
• Growth in craft beer, brewed by small, independent breweries, has slowed, but its share of the overall $111 billion-plus U.S. beer industry is expected to increase beyond the 23.4 percent it captured in 2017, according to the Brewers Association.
Related: Congress May Lower Beer Taxes, Sam Adams Could Cease to be "Craft Beer"
Kettle Souring Makes Sour Beers on the Cheap
Playing Small is Okay, Says Judge in "Craft Beer" Case
Asahi Buys SABMiller's Eastern European Beers for $7.8 Billion
Kelp in Craft Beer
Related Stories
Good news, beer drinkers. U.S. federal taxes on beer could be going down soon, especially for small "craft" breweries. But certain bigger "craft" breweries could see less benefit:
For years, the Brewers Association craft beer industry group offered its definition of a craft brewer, using metrics like barrels of production, percentage of a brewery owned by a non-craft brewer and more "traditional" aspects. However, it changed its barrel-production limit from 2 million to 6 million in 2010 to accommodate the growth of Boston Beer Co. and its Samuel Adams brand. And the trade group changed the "traditional" portion of its definition last year to include pre-prohibition brewers including D.G. Yuengling & Son and August Schell, which have brewed with maize (once deemed non-traditional by BA) throughout their existence.
However, on June 11, Sen. Ron Wyden, a Democrat from Oregon, introduced the Craft Beverage Modernization and Tax Reform Act (S. 1562) that would not only cut excise taxes imposed on brewers, but would finally settle who's a craft brewer and who isn't. The text of that bill hasn't been released yet, but the folks at the Beer Institute, a Washington, D.C.-based beer industry lobbying group, spelled out three of its key effects.
1. It reduces the federal beer excise tax to $3.50 per barrel on the first 60,000 barrels produced by domestic brewers producing fewer than 2 million barrels annually.
2. It cuts that same tax to $16 per barrel on the first 6 million barrels for all other brewers and all beer importers.
3. It maintains the current $18-per-barrel excise tax for any barrels beyond 6 million.
[...] That distinction is incredibly important, considering that Boston Beer's production in 2009 was roughly half of its 2014 total. That's an average of more than 20% growth each year. If that rate of growth continues, Boston Beer will be over the 6 million bar in less than three years and, for tax purposes, would be considered a macro. [...] Bemoaning the eventual departure of Samuel Adams from the craft club misses the bigger point of this bill. Craft beer didn't need a tax break. The number of breweries in the U.S. has grown steadily from 1,447 in 2005 to more than 3,400 today. Craft beer, meanwhile, has grabbed an 11% share of the beer market by volume and a more than 19% share of that same market in dollars. It's a nearly $20 billion industry that's grown by double-digit percentage points for the past decade.
Original Submission
A little Lactobacillus for the weekend? NPR has an article about the increasing use of kettle souring by breweries:
If you're tuned into the world of beer, you may be aware of sour beers — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.
They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample. But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.
[...] Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the Lactobacillus genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with Lactobacillus cultures to kettle sour their beers. (Traditional sours often also use Pediococcus bacteria and Brettanomyces yeast, but right now, most brewers who use kettle souring rely on Lactobacillus.)
But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations. With traditional souring, the microbes are added after the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.
By contrast, with kettle souring, the microbes are added before the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid Lactobacillus culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring. Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery. The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time. "So you're only adding an extra day to the production time," says Ben Love, the brewer at Gigantic Brewing.
[...] Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product. "[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer," Edmunds says. He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales. In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles. "I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop."
It turns out you can hide an entire brewery (or not even have a brewery) and pretend to produce a craft beer, advertise it as such, and it's not even against the law. For years, Blue Moon Brewing Co. has been passing off its beers as "microbrews", or "craft beers", while curiously building market share beyond what a craft brewery could actually produce. The catch is that Blue Moon is semi-secret brand of MillerCoors LLC. CourtHouseNews reports:
Evan Parent, who describes himself as a "beer aficionado," began buying Blue Moon beer in 2011, but stopped in about mid-2012 when he discovered it is made by MillerCoors LLC, which owns widely recognizable labels such as Coors, Miller High Life, Milwaukee's Best and Hamms.
Parent started a class action law suit against MillerCoors in San Diego state court, claiming deceptive practices and misrepresentation in violation of California's Consumers Legal Remedies Act; untrue and misleading advertising in violation of California's false advertising law; and unlawful, fraudulent and unfair business practices in violation of California's unfair competition law.
Under craft-brewing principles [as defined by the Brewers Association], brewers cannot produce more the 6 million barrels of beer annually, must be less than 25 percent owned by a non-craft brewer and must brew beer using only traditional or innovative brewing ingredients. In comparison, MillerCoors makes about 76 million barrels of beer per year, according to Parent who says the company charges "up to 50 percent more for Blue moon" based on its bogus craft-beer status. He also claims the company "goes to great lengths to disassociate Blue Moon beer from the MillerCoors name" by stating on Blue Moon packaging that it is brewed by Blue Moon Brewing Co.
MillerCoors managed to get the case moved to federal court, and the judge handed MillerCoors a slam dunk win on all counts. MillerCoors found specific loopholes in California law that allowed them to produce beer under "fictitious names" if they just register those names on the official "fictitious names" registry. The plaintiff has 30 days to amend the complaint after the judge's final order.
Asahi Breweries, Ltd. has paid nearly 10 billion euros in 2016 to buy European beer brands owned by Anheuser-Busch InBev NV:
Asahi Group Holdings Ltd. agreed to buy SABMiller Plc's central and eastern European assets from Anheuser-Busch InBev NV for 7.3 billion euros ($7.8 billion), in a move that catapults Japan's largest brewer to third place on the continent.
Asahi expects the acquisition -- which spans five countries and includes beer brands such as Pilsner Urquell, Kozel and Tyskie -- to close in the first half of 2017, the Tokyo-based brewer said in a statement Tuesday. The deal would help Asahi position its overseas business as a growth engine to transform itself into a global powerhouse, it said.
The deal further strengthens Asahi's foothold in Europe after the Japanese brewer agreed to pay 2.55 billion euros for AB InBev's Peroni and Grolsch brands earlier this year. For AB InBev, the divestment brings it a step closer to meeting the antitrust commitments that allowed it to buy SABMiller for about $100 billion.
From Ocean To Potion: Kelp Finds A Niche In The Craft Beer Market
Kelp was dubbed "the new kale" a few years back by chefs, nutritionists and foodies who embraced its oceanic flavors and purported health benefits. Now seaweed is the star ingredient in "Selkie," a beer at the Portsmouth Brewery on New Hampshire's seacoast. Its named after a mesmerizing, mythological water creature that — as the story goes — can shed its skin to take human form on land.
[...] Enter Michael Chambers, a marine aquaculture specialist at the University of New Hampshire. "Next thing we knew Matt and Joanne were out at the farm collecting sugar kelp," Chambers says.
UNH's program maintains a floating aquaculture operation in Portsmouth that's used for research and training on how to grow sustainable seafood. "Right now we're growing sugar kelp, steelhead trout and blue mussels — all in the same floating structure," Chambers says. "The fish are in net pens inside the frame, and along the perimeter outside of the frame we have the sugar kelp and mussels growing — so it's almost like a biological curtain."
The fish eat and then excrete nutrients that are absorbed by the kelp and mussels, he continues, "so it has a cleaning effect on the environment we're growing them in. Plus, we're growing three different types of seafood."
Collecting sugar kelp was "one of the more interesting days of work," Gallagher says. "Most of the time, as a brewer, you're stuck down in the cellar doing your brewer things." He and Francis brought 60 pounds of sugar kelp back to the brewery. They rinsed away epiphytes, including tiny crustaceans that grow on the surface of sea plants. Then into the boil it went.
Is the craft beer industry running out of things to put in beer?
(Score: 5, Interesting) by The Mighty Buzzard on Sunday March 03 2019, @12:21PM (33 children)
IPAs have become the soy latte from Starbucks of beers. Primarily consumed by pretentious dickhead hipsters, have a million gimmicky flavors to choose from, and serious connoisseurs of beer avoid them by default.
My rights don't end where your fear begins.
(Score: 0) by Anonymous Coward on Sunday March 03 2019, @01:55PM (6 children)
I drank beer after a hard days work, or to watch a game, or to get shitfaced... usually Budweiser. This whole gay beer thing is going to turn American Football players into tutu wearing fairies.
(Score: 2) by Runaway1956 on Sunday March 03 2019, @02:00PM
They already have the tutu wearing fairies on the sidelines, just waiting for their chance to get out on the field. https://www.rt.com/sport/438309-nfl-male-cheerleaders-controversy/ [rt.com]
“I have become friends with many school shooters” - Tampon Tim Walz
(Score: 2) by The Mighty Buzzard on Sunday March 03 2019, @02:10PM
If you're drinking beer to get drunk, go with a scotch ale. They have a shitload more alcohol. Big name American beers have their place but it's a niche not universal.
My rights don't end where your fear begins.
(Score: 2) by takyon on Sunday March 03 2019, @05:10PM (3 children)
You want a straight beer? Grab a cold and refreshing Steel Reserve 211 with high gravity and 8.1% ABV.
[SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]
(Score: 1, Informative) by Anonymous Coward on Sunday March 03 2019, @05:23PM
Canadian Moosehead had more alcohol than the imported Moosehead. It was a quick way to get buzzed with a real beer taste.
(Score: 1) by Ethanol-fueled on Monday March 04 2019, @02:59AM (1 child)
211 is the police code for "armed robbery," and after drinking a couple of those that's exactly what you will do.
Source: drank that shit almost daily for a couple years.
(Score: 2) by The Mighty Buzzard on Monday March 04 2019, @03:06AM
Ditto. It's really not as terrible as it could be. The Beast and Shitz are both worse.
My rights don't end where your fear begins.
(Score: 2) by Runaway1956 on Sunday March 03 2019, @01:57PM (7 children)
Can't disagree with you, but almost ANYTHING is better than an American piss-water pilsener. I have sampled some "beers" that I didn't like much, but even the ones I don't like have more life and character than most pilseners.
That said - there have been a number of drinks on the market that were popular with the women around here. Seems like "Mike's Hard Lemonade" or something very like that was one of them. I picked up a can and read it - just another pilsener with some artificial flavorings added. I tasted it, and those flavorings and colorings just made the pilsener taste more like piss. Bleahhhh!
Of course, there are wines that are just as bad, or worse. Maybe I shouldn't complain about American beer so much.
“I have become friends with many school shooters” - Tampon Tim Walz
(Score: 3, Informative) by The Mighty Buzzard on Sunday March 03 2019, @02:08PM (1 child)
You're just looking at it the wrong way. The big name American beers do have a useful purpose but should only be consumed for that purpose. Where they fit in is after doing hot, sweaty work. A just short of frozen Bud/Coors/Miller/etc... consumed right after working your ass off is a thing of beauty that no other beer can compare to in that situation. You damned sure don't want a room temperature stout at that point.
My rights don't end where your fear begins.
(Score: 1) by Ethanol-fueled on Monday March 04 2019, @03:03AM
Absolutely true. I'm an IPA scumbag but those are just horrible for such an occasion.
The best thing you can do for a crew working on your house is buy them a 6-pack of Bud or Corona...just be sure to give it to them after they pour the concrete.
(Score: 2) by takyon on Sunday March 03 2019, @05:01PM
Mike's Hard Lemonade is an alcopop flavored malt beverage. It's trash, but fairly drinkable depending on the flavor, and exactly what you would give to men, women, and "children" who don't enjoy beer. Apparently the original formulation was vodka, carbonated water, and flavoring. So just mix a fruity cocktail or vodka lemonade instead if you don't need it in bottles... it's a lot cheaper. Bonus points if you use Everclear.
[SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]
(Score: 5, Informative) by PartTimeZombie on Sunday March 03 2019, @07:02PM (3 children)
Q: Why is Budweiser like having sex in a canoe?
A: Because it's fucking close to water.
(Score: 2) by Runaway1956 on Sunday March 03 2019, @07:49PM
Some people will mod that "funny", but I thought it was "informative". ;^)
“I have become friends with many school shooters” - Tampon Tim Walz
(Score: 2) by PartTimeZombie on Monday March 04 2019, @12:24AM (1 child)
Come on you guys!
Stop modding that stupid comment Informative, it's a stupid joke.
I really don't mind if people want to drink Budweiser, or Coors, or any of those bland American style lagers, it's a free world, and come the revolution we won't be putting people against the wall because of their beer preference.
(Score: 0) by Anonymous Coward on Monday March 04 2019, @03:26PM
Not to mention stolen from Monty Python. Who probably stole it themselves.
That said, it still causes a grin. ;)
(Score: 2) by takyon on Sunday March 03 2019, @04:51PM (10 children)
I happen to like the taste of hops. Well, and all of the other ingredients typically found in beers. And yeah, I like even the ridiculously hoppy or bitter IPAs. I'm not about to reject a beer or style because of weirdos who drink it, or a gimmicky ingredient (to be expected from thousands of craft breweries nationwide trying to carve out their own niche in local/regional/national markets). A serious connoisseur would drink whatever is offered to them, and then diss it. Maybe not seek it out, but not avoid it.
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(Score: 2) by The Mighty Buzzard on Sunday March 03 2019, @10:56PM (9 children)
I prefer my beer to taste like beer not Fruity Pebbles. The Fruity Pebbles thing was honest to Linus the sales pitch of a friend of a friend who brought a dozen fucked up IPAs over as his contribution to the evening's festivities. When I want a beer, I want a beer not some fucked up gimmicky bullshit designed to appeal to twentysomethings that mindlessly reject anything that's good in the world out of some idiotic, knee-jerk rebellion pathology.
My rights don't end where your fear begins.
(Score: 2) by takyon on Sunday March 03 2019, @11:31PM (8 children)
I just don't think that's representative of the landscape. I think most IPAs that people are buying probably taste something like New Belgium Ranger [newbelgium.com] or a Lagunitas IPA [lagunitas.com]. Maybe mostly distinguishable by hop types, ABV, filtered/unfiltered. Then you have some imperial IPAs with higher ABVs, and then a minority of weird stuff. I had a key lime IPA [cigarcitybrewing.com] on tap once, and what do you know, it was good.
So your FOAF brought some crappy IPAs. "Craft" isn't a synonym for "good". We've seen hundreds of breweries popping up every year, but craft beer growth is slowing to a halt [brewbound.com] and plenty of these breweries are going to go bankrupt or get bought by the industry titans. But I would rather see breweries try new things and use weird ingredients than make carbon copies of beer styles. At the end of the day there is a lot more innovation and variety in beer than wine, and that is a good thing.
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(Score: 2) by The Mighty Buzzard on Monday March 04 2019, @12:14AM (7 children)
Hipster nonsense aside, I still don't have much use for IPAs. I generally alternate between a nice Belgian pilsner or porters and stouts from the UK, though I do have a fondness for copper colored ales of the non-India variety. I've had entirely too many IPAs that just weren't worth drinking. Out of the many dozens I've tried, maybe two or three were worth buying a second time, so I can only assume it is fundamentally a sub-par variety of beer.
My rights don't end where your fear begins.
(Score: 2) by PartTimeZombie on Monday March 04 2019, @12:28AM (5 children)
A few years ago the trend seemed to be to pack as much hops in as possible (as many hops as possible?) and IPA's tended to be often undrinkably bitter, but that trend seems to have subsided a bit, and there are a few really nice beers of that style where I live anyway.
(Score: 2) by The Mighty Buzzard on Monday March 04 2019, @01:52AM (1 child)
It's not the bitterness itself. I can dig on bitter in a stout most any day that it's not sweltering outside. It's that they're almost universally very weak on the malt flavors, either because of the malt itself or because they overpowered the shit out of what flavors it did have to start with.
My rights don't end where your fear begins.
(Score: 2) by PartTimeZombie on Monday March 04 2019, @02:19AM
That's fair. I have tried many IPA's that were all hops, and nothing else and I did not enjoy at all.
There are some available locally however that I think are pretty good. If you've given up on the style, I entirely understand.
(Score: 1) by Ethanol-fueled on Monday March 04 2019, @03:05AM (2 children)
Some people like their coffee strong and black. Some people like their coffee loaded with cream and sugar.
(Score: 2) by The Mighty Buzzard on Monday March 04 2019, @03:09AM
I can't believe you said that without so much as a double entendre.
My rights don't end where your fear begins.
(Score: 2) by PartTimeZombie on Monday March 04 2019, @06:55PM
Oh yes, for sure. There's a beer for everyone. (Well, not teetotalers, but you get my drift).
(Score: 2) by takyon on Monday March 04 2019, @12:35AM
fair nuff
[SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]
(Score: 1, Interesting) by Anonymous Coward on Sunday March 03 2019, @07:05PM (6 children)
Why is Buzzard and a number of ACs thinking of hipster dicks when the topic of beer comes up? or does every topic cause that to happen for them? do they visualize the 1000s of variations? (in color or black and white?) I'd hate to see a complete mindmap of these souls
(Score: 1, Informative) by Anonymous Coward on Sunday March 03 2019, @08:04PM
"Thinking" is too strong a word.
(Score: 2) by The Mighty Buzzard on Sunday March 03 2019, @10:46PM (4 children)
Liquor stores stocking hipster beers directly impacts the number of decent beers on the shelves for me to choose from.
My rights don't end where your fear begins.
(Score: 0) by Anonymous Coward on Sunday March 03 2019, @11:25PM (1 child)
Learn to brew your own then. You'll have control over what beer styles you have available when. I have a schwarzbier in the keg and a bock ready for kegging next week. I'll be doing a pilsner after that to be ready for warm weather. And probably in a few months I will be doing an IPA, but it sure as hell will not taste like fruity pebbles since it will be a British style IPA because I don't like fruity pebbles.
(Score: 2) by The Mighty Buzzard on Monday March 04 2019, @12:04AM
I don't have a thing against Fruity Pebbles in a bowl with milk, just in a beer bottle.
I know how to do the brewing thing, I just generally make cider instead. It's a lot more forgiving, simpler, and it's difficult to find a good cider in TN.
My rights don't end where your fear begins.
(Score: 0) by Anonymous Coward on Sunday March 03 2019, @11:49PM
This seems like your low point. Bitching about beer. Deplorable!
(Score: 2, Funny) by Ethanol-fueled on Monday March 04 2019, @02:58AM
I was drinking IPAs before they were cool. Fucking hipsters.
(Score: 3, Funny) by linkdude64 on Sunday March 03 2019, @01:55PM
Now made in the USA! Because it's much easier to believe Mexico is a wonderful place when you don't live there!
(Score: 4, Insightful) by Nerdfest on Sunday March 03 2019, @03:21PM (5 children)
Calling Corona Extra a "beer" is a bit of a stretch, much less "craft".
(Score: 0) by Anonymous Coward on Sunday March 03 2019, @03:53PM
Modelo, especially negro, is pretty good, though.
(Score: 4, Informative) by takyon on Sunday March 03 2019, @05:06PM
TFA was not actually calling Corona "craft". It was noting high, growing sales of Corona and a separate effort to introduce Mexico-based "craft" beers into the U.S. market. (Separate for now, they will probably be bought out if they are successful.)
I don't remember Corona Extra but Modelo Especial and Negra Modelo are OK.
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(Score: 0) by Anonymous Coward on Sunday March 03 2019, @08:26PM
Corona is way better than bud, coors , special export or Milwaukee's best. They just price it too high so people think its fancy. There's always tecate and sol too, I don't think we're short of ok mexican beers.
(Score: 0) by Anonymous Coward on Sunday March 03 2019, @09:04PM
Corona "familiar", is regular Corona, just in a 32oz brown glass jug. The taste difference is amazing. It's pretty widespread nowadays - give it a try.
(Score: 2) by Nerdfest on Monday March 04 2019, @05:50PM
Thanks, I realized that after I responded. Still ... the insanity of the clear bottles. Light does quite a number on the more subtle flavours in beer, and it's noticeable after a few hours (by more refined tasters than myself, but still). There's a reason you use dark glass for beer.
Now, on the other hand, I'll definitely drink Corona, as long as there's lime. I call it a "beer-like" beverage and enjoy it. Much like TMB noted, some beers are for after hard work on a hot day. Corona is that beer for those of us that are not quite as manly. I've bot a beard now, so I might have to look at switching.
(Score: 2, Funny) by Anonymous Coward on Sunday March 03 2019, @04:01PM (2 children)
At least I'll be drunk when Montezuma's Revenge kicks in!
(Score: 3, Insightful) by realDonaldTrump on Sunday March 03 2019, @05:22PM
Don't worry. We're going to have a big beautiful Door. And we'll only let in the best beers. The ones that pay the Tarriff -- if we do Tarriffs. And the ones that won't make you sick. But hopefully, someday you'll realize that a Trump & Tonic is much classier. pic.twitter.com/TYkj3KRdOC [t.co] #FinishTheWall [twitter.com]
(Score: 2) by Thexalon on Monday March 04 2019, @06:14PM
A major upside of alcoholic drinks is that the alcohol kills most of the nasties that can give you water-born diseases. That's a big reason why people. especially richer people, have tended to prefer booze over milk, juice, and water since all of recorded history.
And if you want to know why some historical leader made certain dumb decisions, the answer of "They were completely sloshed when they decided that" is often part of the answer.
"Think of how stupid the average person is. Then realize half of 'em are stupider than that." - George Carlin
(Score: 3, Funny) by All Your Lawn Are Belong To Us on Monday March 04 2019, @03:29PM
As if there was any other good beer but stout.
(Though yes, I fully confess my sins that at one time I drank Zima regularly and liked it.)
This sig for rent.