Does stronger beer taste better?

[welly2]

I'm consistently finding higher strength IPA or stouts or ESBs much more flavoursome than their lower strength counterparts. Is that the nature of the beast, am I just getting used to stronger beer or are there lower strength beers that are equally tasty?

 

[Siborg]

Not necessarily. I've had some stronger beers that have had a very fusel-type taste to them. That's where it's like higher alcohols and hot-harsh alcohol feel.

I've also had some great mid-strength beers. DrSmurto has a recipe somewhere on here for an amber based on Rogers, but mashed higher to give a fuller mouthfeel. Add your favourite US hops (or some galaxy) and it's damned tasty.

 

[DJ_L3ThAL]

Taste a little creatures Rogers......

 

[TheWiggman]

If you tried my first attempt at a high alcohol kit beer circa 2006 (more sugaz!!!) that might change your tune.

 

[seamad]

If you'd tried my 1990 attempt it could've prevented your 2006 attempt. It was real fancy, a bock kit ( I think ), **** load of white sugar, some wine yeast and fermented probably @ 28 in my temperature controlled hot box ( tea chest with 60W light bulb inside- standard fermenting procedure ). mmmm.
Surprisingly it was all consumed, but as a uni student success was measured in degree of drunkiness attained.

 

[wynnum1]

Lower strength gives more drinks before your plastered higher alcohol on hot day not the best .

 

[Adr_0]

I think higher gravity/alcohol beers can be prone to bad flavours and poor drinkability. I know the topic is flavour, bit an under-attenuated fusely Belgian isn't a particularly flavoursome beer, and you might get through only 1/3 let alone one.

Or a MO/Victory/dark crystal/pale choc 3.5% beer with a great yeast and hops to your liking would have great flavour and have you coming back for more.

EDIT: I said 'prone' but it really should be 'susceptible to if not managed correctly'.

And oxidation at the right temperature can promote delicious esters, but too much or at high temperature will give you sour apple and wet cardboard.

 

[TimT]

Not necessarily. I've had some stronger beers that have had a very fusel-type taste to them. That's where it's like higher alcohols and hot-harsh alcohol feel.

There was a barleywine on tap at a pub I visited last year with a lot of those fusels/phenols. It also had a very high hoppyness, obviously partly to cover this up.

The solution to that in wines is age - and I'm sure it's the same with beers as well.

My guess is whoever the guys were that brewed this didn't have the time or the wish to age this barleywine and so just threw a shitload of hops at it at the last minute in an attempt to cover it up.

A pity. If too many punters end up drinking substandard barleywines like this they'll end up thinking all barleywines are like that and a potentially great style will be neglected. Brewers, please - if you're going to brew a high strength beer, brew it right: give it the time and the space it needs to become a really great brew.

 

[Dave70]

Well, so far as flavor is concerned, when is 'lite' anything an improvement..

 

[Ducatiboy stu]

Well, so far as flavor is concerned, when is 'lite' anything an improvement..

In marketing when targeted at skinny white chicks

 

[Adr_0]

Well, so far as flavor is concerned, when is 'lite' anything an improvement..

Don't forget, the Duff Lite was coming out of the same pipe as the original Duff...

 

[Ducatiboy stu]

Don't forget, the Duff Lite was coming out of the same pipe urinary tract as the original Duff...

 

[Dave70]

Don't forget, the Duff Lite was coming out of the same pipe as the original Duff...

You are correct.

 

[Dave70]

I think Kozel do a fairly decent 3.8% dark larger.
The worst thing thing you can do to a beer in my opinion isn't lowering the ABV, its making it 'low carb'.
******* pus. Across the board.

 

[Rocker1986]

My red ale usually comes out about 3.5-3.8%, it's a great flavourful beer. Wouldn't even know it's mid strength really. Probably done some higher ABV beers in the past that haven't turned out as nicely, so I don't think stronger beer = automatically better flavour.

 

[wynnum1]

I think Kozel do a fairly decent 3.8% dark larger.
The worst thing thing you can do to a beer in my opinion isn't lowering the ABV, its making it 'low carb'.
******* pus. Across the board.

'low carb'. is what you get after drinking.

 

[wide eyed and legless]

I do an English bitter which usually ends up below 4% and is very tasty, if I want to get that warm inner glow I go for the Zywiec Porter at 9.5% taste is good but it is the added warmth which makes it seem to taste better, though when I buy a slab I am glad to see the back of it.

 

[Bribie G]

I gritted my teeth and drove right past Dan's at Lismore a few hours ago. Get thee behind me, Zywiec.

My go-to beer when I was in Newcastle was usually Murray's Moon Boy golden ale. I see it's now 4.5% ABV but the version on tap last year was definitely 4.2 when I was there.

I distinctly remember that because after a couple of schooners when I went back for more I noticed the ABV on the pump clip and thought "WTF, this can't be a near-mid, it just tastes so good".

I now have Motueka and Ella so I'll be doing a replica and will keep it at 4.2.

In fact that's one beer that I reckon would be less refreshing and more "chewy" if I bumped it up to 5%.

 

[TheWiggman]

I can't disagree though that the more of anything potency-wise you get you develop a tolerance to it.
Hops
Bitterness
Speed (car-type)
Sound
Coffee
etc.
Whether something tastes better or not isn't a matter of ABV strength, but I get where welly2's coming from with wanting stronger beers. You can only get so much flavour and complexity out of a 4% beer I reckon before you need to venture into Belgian territory to expand one's taste buds. The high alcohol adds an extra depth that can only be experienced with the high alcohol content, but that's not to say you can't make a rubbish beer by increasing the ABV. In fact I'd argue you're more likely to without the skill or patience to do so.

 

[TheWiggman]

You are correct.

"Needs more dawg"