I agree... queues up

Ah yes, the old just because someone can do better, it cant be the reason for something worse argument. It's fantastic that you've attempted to shift my comments from what help make these mass-produced American beers taste like crap into some sort of non-existent argument of how terrible all adjuncts must be, but that is neither what was said or what I meant.

Rice can make a fantastic Sake (or beer), corn can make a fantastic liquor (or beer), and so on. The fact is that those items you speak of were entirely designed around the concept of using those adjuncts and utilizing their qualities in a way that affects a positive taste. The types of beers I mentioned specifically do not and those adjuncts were used only in a way that could reduce the cost while still being tolerared by the public in a time when the cost of Barley was too high to produce such cheap beer. Cheap beer is their market and the taste is what has come to be expected from "beer" by those who drink it, primarily again for the cheap cost and not the taste. Their efforts were never to create a "good" beer by using adjuncts, like those you mentioned.

Just because a talented Chef can make Tofu taste fantasic, it doesnt magically make Tofu taste better straight out of the package. The simple fact is that a largely malt-driven beer will start with a better quality than the mass-produced, adjunct-heavy and cost-driven beers -- that doesnt mean they magically taste better to every person, it means that it has a more favorable "beer" quality and and taste as a base than the alternatives I specifically mentioned. If I want a cheap night out to save money, sure I'm going to have the cheap stuff -- if you gave me the choice of nearly any other beer at the same price-point, I would take it. Even Yuengling can make a comparably more-decent beer using adjuncts, but it still doesn't make a Bud Light taste like an award-winning beer. Of course, that is my opinion. You're welcome to have one and tell me how its on the level of, well, any of the beers you mentioned.

I appreciate that you would like to cast a poisitve light on the ability to use adjuncts, but that doesn't change a single thing about what I said. And please, do tell me how Heineken is highly regarded through-out Europe as what would be considered a "normal" beer.

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