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[–] 134 points 1 month ago (39 children)
  • [–] 33 points 1 month ago (2 children)

    the trick is to be 15 and get started with a 40 of colt 45 that your friend's mom got for you and your friend for helping with yardwork. choke that down just for the buzz and then actual craft beer is like candy

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  • [–] 12 points 1 month ago (1 child)

    THe trick is to be 10 and your family allows you a little pony beer (old 8 oz glass bottle) 1-2 times per year. It takes away the mystery and when I was older, I didn't feel a need to go get alcohol behind anyone's back. And when I was 21, I drank occasionally, like with pizza sometimes or spaghetti, or a mixed drink socially or something.

    Of course, for those that are alcoholics or otherwise get addicted to the alcoholic effects, it can be a struggle, but not really probably relating to when you start drinking in such cases.

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  • [–] 3 points 1 month ago

    Of course, for those that are alcoholics or otherwise get addicted to the alcoholic effects, it can be a struggle, but not really probably relating to when you start drinking in such cases.

    There's actually a well known, clear link between drinking debut age (first drink) and rates of alcoholism, as well as other adverse effects (something about employment I think, and drug use for sure).

    If I recall correctly the age of debut is statistically even more impactful than the age one starts drinking regularly, when it comes to rates of alcohol dependency.

    A lot of other things factor in as well, and a lot of things factor in to push an early debut of course... but drinking debut age is definitely a factor in alcoholism.

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  • [–] 7 points 1 month ago (9 children)

    How old are you? (this is a legit question, not trying to judge or anything). Do you drink coffee? If so, how do you like it?

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  • [–] 8 points 1 month ago* (8 children)

    Late 20s, never got into coffee except for mocha on rare occasions

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  • [–] 7 points 1 month ago* (last edited 1 month ago) (6 children)

    I have a working theory that the availability of sweeteners has altered drinking preferences over generations.

    When I was growing up everybody drank coffee and beer (and smoked cigarettes, which is probably a little related but a different story).

    Coffee and tea were the only feasible way to get caffeine. Sure, cream and sugar was available and used, but as you get more acclimated to the taste you can forgo the stuff and just drink it black.

    Likewise, beer is what you had. That was it. There were no sweetened alcoholic drinks in the can or 12 oz bottle form. With the exception of wine coolers but that was marketed more towards older women. And those usually only came in 4 packs. You could do wine or hard liquor with a mixer, but that was expensive and/or likely to get you hammered too quickly. If you wanted affordable casual drinking with friends you were drinking beer. And there weren't even craft beers or microbrewers, just watery chilled donkey piss like Budweiser, Coors, etc.

    Most people who started drinking did so with beer. By the time you had a year of sneaking beers with your buddies you were already used to the taste. Hell, I remember when Zima came out and it was a big deal (it was one of the first widely available easy to drink sweetend adult beverages, probably malt, I would guess).

    And weed wasn't common either, except in very secretive circles, so if you wanted a buzz, you were drinking.

    Anyway, now you've got a whole cornucopia of alcoholic drinks that are easy to sip, caffeine that tastse like a soda, and vapes that taste like candy.

    Nobody has to ever acquire a taste for bitter things again.

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  • [–] 8 points 1 month ago (3 children)

    It's a nice theory, but you're forgetting about ciders and drinks like mead, which can be very sweet.

    As for caffeine, I found that if you started drinking it with sugar, you have to actually want to give up sugar to switch to black. There's no need to ever drink it black otherwise. I gave up sugar in my 30s and had to acquire a taste for black coffees. I gave up milk around the same time, which also dulls the bitterness. My parents, who are now in their 60's and 70's still drink milk and sugar. My gen z brother also prefers black.

    Also that doesn't explain things like german marzipan, which is bitter AF, and used in desserts. Same goes for cocoa, or dark chocolate. They're entirely optional bitter products that are still popular.

    Additionally, new craft beers are selling their bitterness as a feature in the form of IBU listings. (Successfully, I might add, I'm a sucker for a high IBU beer)

    Bitter is just another flavour profile, and some people like it, some people don't.

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  • [–] 3 points 1 month ago (1 child)

    Did you grow up in a renfair? 😛 I never even met anyone who had ever drank mead until I was in my late 20s and hanging out with DnD nerds.

    Since the 1970s, in the US beer consumption has steadily gone down 20%, wine up 40%, spirits took a deep dip but came up to 105%.

    Growing up I definitely had friends that very quickly switched to mixers as soon as they could or wouldn't drink beer but I'd say, as a whole, a general trend, less people in today's times have grown up with bitter profiles being a necessary part of their imbibing, be it alcohol or caffeine, so when they do get that first sip of some old skunk beer they understandably recoil. Since they have no reason to continue drinking it when there's a Mike's or White Claw next to them... that's that. I hear way more people say they don't like the taste than I did 20 years ago. But it's just a pet theory, might be other factors going on, too.

    You're on to something about choosing flavor profiles though. After about a year or two drinking sugary creamy coffee I gradually switched to black. I like the flavor, as well as dark chocolate and stout beers. I think some people are wired for it, like in the examples you provided. Interestingly, I'm not super crazy about sour, and I've met a few people who absolutely love it. Candies, drinks, etc.

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  • [–] 4 points 1 month ago*

    Ha ha ha, no I just had some devious friends coming up. Mead is probably the easiest thing to make yourself at home, and you can do it with really unassuming ingredients. Bread yeast, and store bought honey will make a perfectly serviceable mead. Just buy flour and bake some bread at the same, and no one suspects a thing... until you overdo it, and get violently ill in the living room lol, tends to be a give away. I actually think the friend who started it was part of a DnD group, so it may still have started there.

    I still do it as a hobby but with proper yeast and nutrients etc. now. Plus I actually know about things like stabilization and back sweetening! Muuuch nicer end product!

    My point was more that sweeter options have always been available. I don't know what it's like in the US, but you can always find cider here. Doesn't matter how small or backwater the pub is, there'll be one on tap.

    As for beer consumption going down in the US: You can get some really dry wine that's quite bitter too. (And ciders and meads too come to think) and conversely you can get some really sweet, easy drinking beers too. Also, alcohol consumption across the board is down globally, so while I don't dispute that beer consumption is down everywhere, I'm just not sure it can be entirely blamed on being bitter. Things come in and out of fashion. My personal working theory is that it's become too expensive to drink casually.

    I’m not super crazy about sour

    Oh I love sour! I make my own hot sauces too, and while I do make them quite hot, I also add straight citric acid to them, and many people find my sauces to be pretty gross lol! Guess I'll stick to my day job ha ha ha!

    Sweet is actually the flavor I could take or leave. Not saying I hate it or anything, it's just kinda low down on my preference list. I'm very much a savory snacker!

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  • [–] 2 points 1 month ago

    Late 20s you need to revisit all the shit you didn't like before, especially moldy cheese. Sweet starts to suck a bit and bitter gets good.

    Also not sure if it's my addiction but black coffee is amazing. It's an acquired taste and most people go milk and sugar - > milk - > black. Green tea, black tea, mushrooms, spicy, wasabi, mustard, strong gouda, grana padano and so much more are all so good.

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  • [–] 6 points 1 month ago (15 children)

    You just need the right beer. Sam adams and Octoberfest. Cali squeeze blood orange tastes like orange hi-c. Devils gap Jalepeno ale. There are some good tasting beers

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  • [–] 24 points 1 month ago (9 children)

    I've tried some "good" craft beers based on friends' recommendations and still not good. I think beer just isn't for me. I much prefer cider.

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  • [–] 10 points 1 month ago (3 children)

    If you like cider but not beer, have you tried a mead yet? There's no need to keep trying beers if they're not for you.

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  • [–] 4 points 1 month ago (2 children)

    I rarely consume alcohol nowadays (maybe 1-2x a year), but I'll keep that in mind.

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  • [–] 9 points 1 month ago* (1 child)

    Good for you. I'm a more frequent drinker but I think it's a good thing that it's going out of fashion -- it's definitely one of the most harmful intoxicants.

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  • [–] 3 points 1 month ago* (4 children)

    You should find a smoothie beer. They exist in all fruit flavours, I personally love them. And sour beers. Vault City and Funky Fluid are my two favourite breweries.

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  • [–] 4 points 1 month ago (2 children)

    Recently visited The Wee Tap in Edinburgh and have tried lots of Vault City. None beat Azvex Operation Genome [26.05] Mango and Blackberry Ice Cream Sour though. Could put that in the meal deal isle with the other smoothies and no one would notice the difference.

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  • [–] 3 points 1 month ago

    Ooh, haven't tried that one!

    A beer shop close to me has a deal with Vault City (started two months ago): they get ALL the beers Vault City produces. I guess I'll be spending more money going forward lol.

    Btw, if you like sours, try the Foundation by VC. It's what all their sour beers are based on, and it's really good!

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  • [–] 3 points 1 month ago

    Sure, but kinda ALL beer is an acquired taste, and frankly I don't think I've ever thought, "I sure do want a tasty beverage and don't care about the alcohol content" and ended up drinking beer. Even if you're not getting drunk, the alcohol is the point, and everything else is mitigation.

    That said, when I am feeling like a little bit of alcohol, I like a nice malty dark beer, stouts of course, but even a simple schwarzbier dark lager can do the trick. A very dry cider is even better though, edging close to the point where I might actually pick it purely for taste.

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  • [–] -4 points 1 month ago (2 children)

    All beers are bitter, things humans evolved to stay away from (bitter signals poison). If you like beer, it’s because you’ve become accustomed to it, not because it’s a good flavor to humans.

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  • [–] 2 points 1 month ago

    Since others are posting about the how and not the why:

    I don’t like most beers, but the ones I like are refreshing (mainly Almaza the local standard here in Lebanon, a Pilsner if that means anything to anyone). It’s slightly bitter like tea, less so than coffee, and fizzy but not as much as a sugary drink. It complements a lot of foods, doesn’t really get you drunk quickly (I don’t drink to that point), is pretty widely available, and is nice to drink during a chat because it takes a bit of time, kind of like coffee or tea.

    Supposedly Almaza is similar to Asahi or Kingfisher from India.

    I’ve also enjoyed “interesting” beers but that’s how beer works for me. I’ve had Guinness, it’s interesting, more of a curiosity for me, very bready, I can see myself having it often if it was widely available.

    If you’re talking more about the American movie style “buy a 96-pack of canned yellow water and consume half of it while watching American football alone” beer I have no idea what that’s about.

    Just think of it as stanky sourdough social beverage. If that doesn’t appeal to you, there you go.

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  • [–] 2 points 1 month ago (3 children)

    It is possible that you just haven’t had one you liked yet. The are a lot of different flavors and styles. I like some but not others. Then again, why bother since drinking isn’t really all that great for you anyway. 😄

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  • [–] 42 points 1 month ago (8 children)

    Matcha. Every everyone says it's this wonderful day and when I try it it's like drinking blended lawn clippings.

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  • [–] 5 points 1 month ago (6 children)

    It’s delicious. I also love sencha. Black coffee is also superior compared to the sugar bomb coffee drinks most of the country drinks.

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  • [–] 1 point 1 month ago (3 children)

    Look, I champion black coffee wherever I can. I drink it decaf...

    But I draw the line at matcha. Don't lie to yourself.

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  • [–] 0 points 1 month ago (2 children)

    Lmao your opinion is already compromised with the self admission of decaf coffee which in itself is an oxymoron.

    It’s like saying sugar free Frappuccino!

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  • [–] 2 points 1 month ago (1 child)

    Saying Decaf isn't coffee is implying that caffeine is what makes coffee, coffee. I disagree with that assessment as I enjoy the flavor of coffee as well.

    A frappuccino doesn't need sugar to be a frappuccino. It needs milk (well, milkshake) and cappuccino. Neither of those is a pure sugar ingredient.

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  • [–] 1 point 1 month ago

    Decaffeination is often associated with less flavorful coffee because it is a bit tricky to remove only the caffeine and not any of the numerous flavor chemicals, and decaffeinated beans are notoriously difficult to roast properly.

    The most-common methods of decaffeination involve chemical solvents, usually ethyl acetate or methylene chloride. In the direct method, the coffee beans are steamed and then rinsed repeatedly with the chemical solvent to flush away the caffeine.

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  • [–] 37 points 1 month ago (5 children)

    Just skimmed through the thread. You know what beverage I don't see in here? Ginger Ale, because it is objectively amazing.

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  • [–] 31 points 1 month ago (8 children)

    Most regular energy drinks. Red Bull and regular Monster taste like battery acid to me. Remember NOS? That too. Also Rockstar. All battery acid.

    The flavored variants can be better though.

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  • [–] 7 points 1 month ago (1 child)

    Oh the white peach is genuinely habit forming. One day I opened the fridge to find out hubs had picked me up one on the way home and genuinely felt myself salivate.

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  • [–] 2 points 1 month ago*

    Oh dang. I already shared a comment above about how much I can't stand Red Bull, but we have a slushie machine at work and last summer one of the guys filled it up with white peach red Bull, and HO-LY SHIT. I couldn't stop drinking those things!

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  • [–] 4 points 1 month ago (2 children)
  • [–] 2 points 1 month ago* (1 child)

    I love V8. My dad always had it in the fridge when I was a kid so I grew up drinking it, although I've since learned that opinions on V8 can heavily differ.

    It also just hit me you're probably talking about V8 Energy. Yes I like that. It tastes like juice to me.

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  • [–] 2 points 1 month ago*

    I'll go one step further and say, most energy drinks in general.

    It's not even so much the flavor as it is the chalky texture and aftertaste that just about every one of them seems to have. I'm not sure if they're all powder-based or what, but there's a residual feeling left on my tongue that I can't stand.

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  • [–] 27 points 1 month ago (7 children)

    I see like 50 mentions and alcohol and energy drinks. I got something different.

    Kombucha.

    Holy shit, it's like a soda that went off, and I don't even like soda. It is pungent and awful and I hate that it's marketed so well. Any time I see it on a shelf I'm like "Ooh, what's this fancy looking juice? That's a nice looking bottle. Oh, it's Kombucha, I would rather drink a cup of foamy dog vomit"

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  • [–] 6 points 1 month ago

    I worked at a natural grocery store in college. I was totally with OP at first, but many a free sample got me into it. If you drink enough of it, you start to enjoy it, much like beer or wine, it's an acquired taste. There was a time where I was drinking 1/day. Now since I'm not around it all the time, I'll get it once every few months, but I still enjoy it very much.

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  • [–] 2 points 1 month ago* (2 children)

    its like soda-lite, if people want probiotics, get in pill form more effective.

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  • [–] 25 points 1 month ago (3 children)

    Pretty much any non cocktailed alcohol. It all tastes kinda like shit except for some wines.

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  • [–] 25 points 1 month ago* (10 children)

    Malört is really popular here and I have no idea why. Some kind of hipster shibboleth.

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  • [–] 9 points 1 month ago (4 children)

    It’s cause Malört is fucking gross so people started drinking it ironically and came full circle.

    There’s a bar in Tennessee that specializes in Malört based mixed drinks. I tried some just to say I did and they were just OK.

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  • [–] 2 points 1 month ago

    Malort broke Chicago containment? SMH

    Nashville doesn't have enough Scandis to have a tradition of medicinal bitters, which is what malort is based on. It's an invasive species there, like kudzu or Asian carp.

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  • [–] 5 points 1 month ago (2 children)
  • [–] 3 points 1 month ago*

    This and Underberg. Most of my bartender friends love it and I’m still convinced they’re all fucking with me. I’d rather take a shot of Malört. But I’ll still join the round of Bergs for the camaraderie.

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  • [–] 45 points 1 month ago (4 children)

    there will be lots of personal opinions here ... mine is that champagne is -not awful but still- overrated.

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  • [–] 19 points 1 month ago (1 child)

    IMHO it’s saved by the mimosa. Throw some orange juice in that overhyped sparkling grape juice and I am IN. Great for tolerating events with people you don’t like.

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  • [–] 0 points 1 month ago*

    Mimosa just exposes how most champagne/sparkling wine that most people are familiar with just sucks already.

    If it didn't, you wouldn't mask it's great taste with orange juice.

    Good champagne/sparkling wine doesn't need that. What bars put in mimosa is the cheap crap that no one should drink in the first place.

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  • [–] 5 points 1 month ago

    I had LOTS before I had one from a friend who really knows wines.

    That changed my opinion of champagne as a whole, but most of it (especially in the US, or the Brut style) just sucks.

    But that's wine in general. I've had lots of mediocre wine and a few that were fantastic (to my tastes).

    Consider all the varieties and vintages, then everyone's personal tastes, and it's no wonder opinions are all over the map.

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  • [–] 2 points 1 month ago

    Champagne is one of the few drinks that generally fucks me.

    I can have nine or ten pints in a night and feel rubbish but function the following day. I can have a bottle or two of sparkling wine and feel like shit for the following morning, but still function.

    Two glasses of champers and I am literally doubled over with a bastard of a hangover the following day.

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