Posted: 8/5/2008 6:57:11 AM EDT
|
and was not too impressed. I read a review that said it was like a lime soda. I also heard that there wasn't much lime and salt and it was mainly at the bottom. I think that there was only one sip's worth of lime and salt and it was at the bottom. It was mostly Miller Lite, which I have never had before. Better than Heineken, but not by much. 
|
Bite your toungue and 10 Hail Mary's |
I think I do a good job keeping the bars around here running and I pretty much only drink beer but it seems like most of these new ones coming out aren't worth the bottle they're put in. 
|
|
Me too. Can't find any around here. |
|
Miller Chill is only "beer" by way of marketing deffinition. If you want to learn to appreciate beer and acclimatize your palate to it, start with English or German styles. ESB or Marzen is a much easier entry into the world of beer than an American IPA. I love IPAs but I'll be the first to admit that the majority of AIPAs are unbalanced hopbombs. It's a daunting style to most inexperienced beer drinkers, especially since there's so much variety between brands and it's difficult to get a good baseline comparison. My go-to recommendation for a widely-available, good-quality "entry" beer is Warsteiner Dunkel. Serve at 45*F, pour in an imperial pint glass and take the time to really appreciate the individual flavors. EDIT: In the Southwest, you can hit Modello or Dos Equis instead, as they're usually cheaper in that locale. Both brands produce authentic German styles and are full-flavored and good quality. Don't drink out of the bottle and especially don't let anyone shove a lime wedge in there. Modello Especial is a Vienna-style light lager and is in fact one of the few brands left that offers that particular variety. Don't curl your nose just because it's made in Mexico and A-B has/had a 50% interest. Yes, they're simple beers, but there's beauty in simplicity and it forms a very good foundation to appreciate more complex beers. |
If you're not a fan of dark beers, it's not for you. It may be worth a try, however. |
Tomato juice.....They have one with clamato juice....really what the hell is clam juice? |
+1. Some of the IPAs on the market are excellent. One of the best available in my area, at least IMO, is Bridgeport. Stone's IPA is also excellent, but be aware that it's a double IPA, with double the hops and an alcohol content of around 7%. |
|
I like Miller Chill. I like Bud Light Lime. Whoever thought of Bud Chelada (Beer + Tomato Juice + Clam I do not like Heineken. I do not like IPAs. Stouts and Porters are very good, wheat beers too. I like some lighter ales as well. I'll try almost any beer once. Guinness FTMFW!!! |
|
"Chelada" is Mexican slang. It's a bastardization and trunkation of "Mi chela helada" (loosely: "My cold cocktail/beer"). That trunkates to "Michelada" which is the proper name for the mixture. Anheuser-Bush cut off the "Mi-" because the name would have sounded similar to Michelob, another one of their product lines. Hence, "Chelada." The actual preparation is essentially a Bloody Mary but with beer instead of vodka. A real Michelada contains tomato juice and spices of some sort. The rest is usually determined by bartenders or personal preference. Technically, Miller Chill is not a "Chelada" because it contains no tomato juice or spice. But it's a good marketing term and it sounds vaguely Spanish/Mexican and so it makes people think that they're drinking something comparable to Corona - the established beach/party yuppie beer. The Budweiser Clamato/Chelada is actually a fairly authentic Michelada, though it's not very spicy. You'll see many people add a few dashes of hot sauce to a can to kick it up a notch or add a shot of vodka for a BM/Michelada hybrid. I don't personally like the stuff but then I don't really like tomato juice. Clamato is a product that Motts makes. It's a combination of tomato juice with dissolved clam solids (the reduction of the steaming liquid from clam production). As for beer being a mixer, it's absolutely appropriate. Not only is it a fantastic sauce, soup and marinade base, it also does quite well as a prepared drink in many cases. Espresso stout served warm with a bit of steamed milk or cream. Rasberry lambic with a pony of creme de cacao and a dash of cream, shaken with ice. The list goes on. Don't even get me started on the deliciousness of Irish Carbombs... |
|
Quoted: snip The Budweiser Clamato/Chelada is actually a fairly authentic Michelada, though it's not very spicy. You'll see many people add a few dashes of hot sauce to a can to kick it up a notch or add a shot of vodka for a BM/Michelada hybrid. I don't personally like the stuff but then I don't really like tomato juice. Clamato is a product that Motts makes. It's a combination of tomato juice with dissolved clam solids (the reduction of the steaming liquid from clam production). My father and his buddies were drinking beer and Clamato back in the 70's. I guess its back. |
nothing beats a Guinness 
|
To do that, you need to be drinking good beer! A good rule of thumb is if its from Budweiser, Miller, or Coors its not a good example of a beer. For the beginning beer drinker I recommend these beers since they are lighter, and not too heavy: Blue Moon Hoegaarden Tecate Carta Blanca Czechvar I wouldn't recommend trying Young's Double Chocolate Stout yet since it is a very heavy beer, and most new beer drinkers cannot appreciate a good stout. |
|
one of the first beers I ever had was a Long Trail IPA, then after that a Samuel Smiths Oatmeal Stout, followed by Dogfish Head Chicory Stout. ever since then ive been hooked on dark beers, so complex, and delicious. with the occasional IPA and other styles. Btw, when I say my first beer... I mean REAL beer. Not Coors/Bud/Natty, etc. Put down that lime bullshit, get your ass to the liquor store and mix a six pack. get two IPA's, a Porter, a Stout, a Hefeweizen, and a Pilsner. |
