Skip to comments.8 Strange Beers to Shock the Bud Light Out of You
Posted on 09/11/2013 2:30:34 PM PDT by nickcarraway
When it's time for a beer, you probably have a few classic go-to brews. Rev up your tastebuds, because these offbeat beers are nothing like that.
Some pack an entire meal's flavors in a can or bottle; some are Fear Factor-level weird for consumption. But if you're in the mood to reconsider your old standbys, these adventurous brews offer an altogether unique experience.
SEE ALSO: 10 Weird Ice Cream Flavors to Terrify Your Taste Buds
Step away from the Bud Light, people. These suds are definitely not run-of-the-mill.
1. Avocado Ale by Angel City Brewery
Among other guacamole-inspired ingredients, this beer contains avocado and cilantro.
While the drink was invented for the Avocado Festival, this isn't the brewery's first foray into experimental brews. They've also dabbled in au jus-inspired beer and dill pickle-flavored beer.
2. Oyster Stout by 21st Amendment Brewery
Oyster-stout Brewed with Hog Island Sweetwater oyster shells, this stout promises a "silky, salty finish." Hopefully, unlike the name, you'll never be marooned on Hog Island.
IMAGE: 21ST AMENDMENT BREWERY 3. Coconut Curry Hefeweizen by New Belgium Brewing
Coconut-curry-beer Undoubtedly, there's a lot going on in this beer -- and you'll probably still crave curry afterward.
The beverage is flavored with coconut, cayenne, cinnamon, coriander, fenugreek seed, ginger root, kaffir and lime leaf, with a hint of banana from the hefe yeast in which it's brewed.
IMAGE: NEW BELGIUM BREWING 4. Spirulina Wit Beer by Free Tail Brewing Co.
Spirulina-beer Yes, this beer is actually green, but it's still beer. And we're not talking Bud Light St. Patrick's Day food-coloring green either.
The fact that it's brewed with blue-green algae doesn't quite make it healthy. (Sorry.)
IMAGE: FREE TAIL BREWING CO. 5. Kelpie Seaweed Ale by Williams Bros Brew
Kelpie-seaweed-ale Kelpie Seaweed Ale is supposed to recapture the taste of traditional beers brewed in Scottish coastal alehouses. To do so, bladderwrack seaweed is mashed in with malted and roasted barley.
IMAGE: WILLIAM BROS BREW 6. Rocky Mountain Oyster Stout by Wynkoop Brewing Company
Rocky-mt-oyster-stout-can-glass We're not repeating beers. While this brew goes by the name "oyster stout," it's actually brewed with something stranger: bull testicles.
Maybe just pretend you're on an episode of Fear Factor when drinking?
IMAGE: WYNKOOP BREWING COMPANY 7. Bacon Maple Ale by Rogue Ales
Bacon-maple-ale Rogue Ales collaborated with Portland fixture Voodoo Doughnuts to create this bacon maple doughnut-inspired beer, brewed from bacon and maple syrup.
IMAGE: MADE IN OREGON ROGUE ALES 8. Pizza Beer by Mamma Mia! Pizza Beer
Mamma-mia-pizza-beer Brewed with basil, oregano, tomato, garlic and, of course, pizza crust, this pizza-flavored beer considers itself the "World's First Culinary Beer."
We consider it one step closer to Willy Wonka's three-course meal gum becoming a reality.
Budweiser cannot be rightfully called 'beer'. By all rights, it's a malt beverage.
I wouldn't go that far. Let's just say it's a liquid.
I wouldn't go that far. Let's just say it's a liquid, that originates from a Belgian company.
Nice, but i’ll stick to my favorite, Guinness Extra Stout. I take a sixer of that to a party and nobody touches it. Unlike that bottle of Stoli came up mostly drained after I had one drink... RRRRRR.... ;)
“Budweiser cannot be rightfully called ‘beer’. By all rights, it’s a malt beverage.”
It’s a horrible, tasteless concoction brewed from rice. “Lite” beer doesn’t bear thinking about. I’ve never gotten the point of “lite” beer anyway.
To give fags something to drink.
Originally lite beers were a way to market pilsners (which are lighter in color and flavor to other lagers and ales) to an American public that wasn’t versed in the styles of beer. It even says so on the label. And there’s nothing wrong with a good pilsner... of course none of the America lite beers ARE good pilsners.
I tried unsuccessfully to find the cartoon of a guy taking a whiz in a urinal with the pee hitting the ceiling. The caption was, “Damn lite beer!”
Wynkoop Brewing. Ain’t that Colorado Governor Hickenlooper’s Brew Pub in Denver LoDo?
Who remembers Schlitz Malt Liquor?
And its advertising campaigns?
Now THAT was a drink!
Isn’t miller lite a pilsner?
Nope. Pale lager, sorry.
I think the purpose was "Tastes Great, Less Filling".
Or maybe it was "Tasteless, Feels Great"?
Pilsner is a subset of pale lager. And the label says (or at least used to say) “True Pilsner Beer”.
I tried “lite” beer once. My impression of it was club soda with softer bubbles.
You posted what I was thinking.
I sampled a Skittles brew once at St. Arnold Brewing Company in Houston.
Master Brewers were sitting around just after Halloween eating the leftover candy, discussing what new flavors they should try...
It was slightly pink and tasted like... well, Skittles. Carbonated Skittles.
They never marketed it.
I saw someone drinking a micro-brew call “Wheedwhacker” or something
21ST AMENDMENT BREWERY - he he, repealed prohibition.
It’s like making love on the beach. I’ll let you fill in the rest. :)
I thought that was what white zinfandel was for.
I’ve had the original Bud while in Germany, it was great!
Let's hope last night's election results make him want to get in front of another trend . . .
I wouldn't go that far. Let's just say it's a liquid, that originates from a Belgian
I made a small, but important, change to your post.
A different spin on that is called ‘Lean’ or ‘drank’ made well known by one Trayvon Martin. I wonder if Anheuser Busch will consider it and name it Trayvon Juice
I guess after a few bottles, you won’t give a crap what it’s brewed out of.
I’m DJing at the club. I’ll order one and let u know. :)
Few micro could produce the quality of Bud, and I’m a dark beer guy.
You can like it or not, but strictly speaking it is extremely high quality.
Interestingly enough, my Czech friends and family love Bud.
IMO, American beer flagships suffered from a lack of variety, which fostered derision.
I’m a Murphy’s girl when I can get it. Otherwise life looks better riding a Guiness draft and a shot of Bushmills. :-)
Sorry the writer is a dolt. Anyone who doesn’t know what a rocky mountain oyster is deserves what they get
I’ve had some tremendous beers lately, Pliny the Elder (#3), Kentucky Breakfast Stout (#4), Enjoy by 9/13 (#47), Oracle (not rated), and of course Hopslam (#16)
(courtesy ping, Baynative (Fat Tire) another good one)
Budweiser cannot be rightfully called ‘beer’. By all rights, it’s a malt beverage.
I had some brewery clients while living up north - none of the mass-market beers. I call Anheiser Busch products “beer filtered through Clydesdales.”
Plus A-B is awful stingy with hops.
Miller at one time had a Miller Red Label. That had a good hops bite to it for a lager/pilsner.
A friend and I were talking about beer the other day and we wondered what is the best beer to find that would bring back the very first taste of a sip we copped from our dad’s beer that was sitting on the table. We decided Falstaff or Regal Select, maybe Black Label would approximate the old can of beer that was opened with a puncture point can opener.
I think I meant Lucky Lager instead of Falstaff.
Bud gives me an instant hangover, it’s undrinkable rice pee. And it’s been getting worse, ever few years it gets lighter in color and flavor. The American beer flagships rose up at a time when the American food palette was terrible, we ate and drank some seriously nasty junk from around WWII through the 90s. The era of instant coffee, weak beer, and franchise restaurants. We still do to an extent but we’re getting better. Which is where the micro-brew revolution (and its equivalents in many other food groups) came from. Not sure what happened to finally make us realize our food was terrible, but I’m glad.
Everyone has their opinion.
Not any unusual take on rice finishing, although purely subjective.
When it comes to comparisons to piss, that is a common estimation concerning the skunkiness of many of the ‘premium’ German and Czech beers. I’m not in the business of telling other people that they don’t know what tastes good to them.
When it comes to refined pallets, the beer drinkers of the late 19th century would greatly disagree with you, as they were moving away from what had been the common heavy beers, which they considered unrefined.
I’m also not sure what the value of judging other peoples tastes is. If they like it, they like it. Some people love Twinkies and are no less satisfied than a person eating a $12 piece of cake with a nice sour cream frosting, why should I care?
Like scotch, I like most beer recipes and dislike a few. Its more an issue of time and place for me than trying to determine an all around best. On a 95 degree afternoon, I’ll take a light beer over a stout, in fact, I would pass on my favorite stout altogether.
It is a bottom yeast, and bottom yeasts have that effect on some people. I used to get a nearly instant headache from drinking Bud myself. After not drinking any Bud for about 10 years, I discovered that it no longer has the same effect. I'm presuming it was me, not the beer, that changed.
I've had a few beers that are just gawd awful (to me) and tasted like they were spiked with formaldehyde (some places they were) or tasted metallic. I avoid those now like the plague.
I've also had some egregiously bad, amateur brewing, microbrewed beers. Many people fawn over any and all micros, which I suspect is more psychological than pallet related.
It’s not just heaviness but overall flavor. Bud’s brewmeisters admit Bud has been steadily reducing the overall level of flavor. Beer can be flavorful without being heavy, that’s part of what the whole pale section (lager, or ale) is all about, summer beers that don’t land in your gut like lead but are still flavorful. Although the IPA revolution has kind of over corrected that worshiping bitter over other subtler flavors. Luckily I live close to Mexico and have a steady supply of less aggressive beers.
It’s not value judging other people’s tastes. It’s value judging a culture’s tastes. For a long time the American palette just stank, we managed to make McDonald’s and Denny’s the most successful restaurants in the world, there were issues. Nothing really shows the problem our palette had so much as instant coffee, nobody liked the stuff, and yet everybody drank it, instant sales were so high (especially once we got microwaves) regular drip coffee companies were going under. We got to a point where we were willing to eat and drink stuff we didn’t like for the sake of convenience almost to exclusion. That was the real sign of the problem with our palette, we knew what we were getting was bad, we didn’t even like it, but we bought so much of it better products were going under. Individual people should get what they want, but when a culture as a whole is buying mostly stuff they don’t even like there’s something very interesting, and probably not good, going on.
I can’t even drink the mainline American beers, they give me an instant hangover. Which is another sign of the serious lack of quality, there’s something unpleasant in a beer that gives me a headache half an hour after drinking one.
It’s definitely not the bottom yeast. I can drink Sierra Nevadas just fine and they love them some bottom yeast. It’s probably not even the rice, which is really more a lame practice than anything else. It’s probably preservatives and other junk. I keep meaning to tag back up to the world of Bud now that Inbev took them over, wondering if they’ve gotten better. But there’s so much other beer out there I know is good I never get around to seeing if a known bad beer may have gotten better.
There are some definitely bad microbrews out there. But I respect them for trying new things. Even my favorite company, New Belgium, has a couple of stinkers, but I’ll always try a new one out of them because they hit more often than they miss.
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