Why I don’t Drink Budweiser

Budweiser has always been far more about marketing than beer. The founder of Anheuser Busch, Adolphus Busch, refused to drink his own brew, calling it “that slop” (he was German, of course, so it came out “dot schlop”) and stuck to wine. AB first made its massive incursion into every American beer market not because Americans were clamoring for the fantastic beer but because the uber-financed new St. Louis brewery actually paid the rent for tavern owners who agreed to sell Bud and kick out all their competitors. (The source for all this – principally, along with a ton of my own research – is an article from Chicago journalist and author Edward McCleland, writing in Salon.com, which you can read here.) When AB was just moving into its ascendance, there were over 100 small breweries making virtually the same beer as Bud, the mild, aggressively-inoffensive, watery Pilsner, a style that originated in Czechoslovakia; a wimpy alternative for the delicate palates of proper Czech ladies who couldn’t stand the big German Alts and Lagers or the muscular Belgian ales.

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James Visger’s Beer Term ‘O the Day

Beer Term ‘O the Day: Solventlike (sal’-vent-layk) Flavor and aromatic character similar to acetone or lacquer thinner, often due to high fermentation temperatures.


11200622_10204207575965313_2069580751634047627_nJ… a… m…e… s V… i… s…g… e… r. That’s how it’s spelled. Just in case you flunked spelling.

Raise by vampires, James never picked up his host’s taste for blood. Instead he veered towards beer, and is a fine beer judge, president of Clarksville Carboys, Clarksville, Tennessee. And if you haven’t figured out these profiles yet, yes, we were joking about vampires. His parents were grand folks.