All drinks have ‘drinkability.’ Shut up, Bud Light.

Posted on July 2nd, 2009

Bud Light & Drinkability

Budweiser has recently launched a major ad campaign centered around Bud Light’s unique ability to be placed in your mouth and swallowed, or as they refer to it, “drinkability.”

This is apparently something that sets Bud Light apart from other drinks. Really Budweiser? Let’s take a look at one of those ads.

I have to agree with Budweiser on a few points. Something is generally easier to drink when it’s not being sprayed at you from a hose at full blast, or not hot sauce, or not hail (which as a solid and not a liquid is in fact impossible to drink.) Last time I checked however none of the other light beers out there were any of these things, they were in fact beer, and generally served in glasses. So unless there’s some brewing company I don’t know about making a hail and Tabasco flavored beer that’s sprayed at you from a hose, I’m not sure if Budweiser is really making much of a claim for Bud Light.

Hops are supposed to be added three times. Shut up, Miller Lite.

Posted on June 26th, 2009

miller_lite_triple_hops_brewed

As a followup to a recent post about hops I wanted to address the way this key ingredient in beer is sometimes portrayed by the major breweries in America. Recently Miller Lite has begun boasting about how they add hops to their beer not once, but three separate times during brewing.

They make it sound  impressive, but the thing is you’re suppose to add hops three times during brewing, that’s just how you make beer. Just check John Palmer’s book about brewing, How to Brew; you’ll see that he instructs you to add hops three times during brewing. This is  the reason that hops are divided into three different types: bittering hops, flavor hops and aroma (or finishing) hops, which Palmer also describes on that page.

The reason Miller and othe brewers can get away with such nonsense is that they count on the average beer drinker not actually knowing very much about beer. We here at Beeriety are aiming to change that, stay tuned to learn more about beer and beer culture.

“Frost brewed” beer isn’t anything special, that’s how beer is made

Posted on June 11th, 2009

Almost every macro-brewery has at one point or another laid claim to being the coldest brew at the store or on tap. We’ve all seen in countless TV commercials and Super Bowl spots where advertisers victoriously proclaim that their beer is always Ice Brewed or Cold Brewed or Frost Brewed or Glacier Brewed or some-other-cold-sounding-word brewed.

Coors Light with their recent “Our beer tastes like licking the Rockies” advertising shtick, is particularly guilty of this, just take a look at this ad featuring former NFL coach Bill Parcells. (Starts around the :30 mark)

Coors Light Cold Activated Bottle

Cold Activated Bottles. Provided by MillerCoors LLC

34 degrees sounds pretty cold, right? Pretty impressive maybe? Let’s do some fact checking with John Palmer, author of the book How to Brew, a guide to home brewing. 34 degrees happens to be the exact temperature Palmer recommends for making lager in your kitchen. So way to go MillerCoors, you’ve managed to follow directions from a recipe and do something anyone with an old ice box and a couple of bags of ice can accomplish. Brilliant!

Beer companies are usually selling the message of Ice Cold Beer because they know it appeals to the consumers sense of refreshment. They are also willing to assume that the average American does not know how beer is made, much less what a hop is (a topic for a much larger post down the road).

Beeriety is here to change some of these myths by providing more information about beer, beer culture and homebrewing to the everyday drinker.