Budweiser:
Hello dear drinking compatriots. This week we are going to explore that back bone of American Brewing, Budweiser Beer. We’ll start off with the original and work our way through the Budweiser family for the next seven days. Here we go.

Okay, countless dollars are spent by the good folks in St. Louis to convince us that Budweiser is the best beer out there. After all, it and it’s brood of spin-offs have made horses play football, Dalmatians cute again, the “wassup?” guys relevant, talking lizards and mumbling ferrets possible, and the knowledge that rescue dogs are trainable. Despite all that money spent, they have never won this beer drinker over and probably never will. However, my only second dip into the King of Beers concrete pond has allowed me to make some observations. Mainly, taste. I commented a few weeks ago about how Foster’s reminded me of another beer in its taste but could not remember which beer. Well, meet that beer. Original Budweiser is a clean lager that throws in 5 ingredients into its brew and relies on a recipe passed down by Moses on his return from Mt. Sinai and not changed since. Combing barley malts, hops, rice, water and yeast the brew takes it shape with a nice mellow, unobtrusive nose. The overall taste is heavy malts with a back end of hops at the beginning but you get used to that and begin to lose that flavor as the beer goes on. Not much of a back end flavor, does leave one with a bit of cotton feel in their mouth and the need for another Budweiser or water. Not a bad beer, though I think classic Coors has much more flavor than it, everyone has their favorites and I’m willing to let that slide. Side note, there is actually a recommended way to pour Budweiser; they have step-by-step guides on line as well as a propaganda video shown to bartenders (I’m one) that shows how the brew is made and how to pour it out of a tap. Needless to say, I really don’t think that matters too much but who am I to argue with someone who rides around being pulled by Clydesdales.