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!
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.
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!