Anheuser-Busch Brewery Sold To Belgium Company: Thank You!

Fox News reported on July 14, "Anheuser-Busch, the maker of Budweiser and Bud Light, has agreed to a takeover by a giant Belgian brewer, a union that creates a global beer leader and brings to an end one of the most iconic names in American business." The Belgium company is InBev SA.

Normally, when an American icon is sold to a foreign power, I would delve deeply into the story. Perhaps I would rant on the loss of another part of our culture. An institution that had been born and bred and brought to profitability thanks to the sweat and toil of thousands of hardworking American citizens.

No delving, deep or otherwise, was necessary to comment on this sale. I'm delighted that Anheuser-Busch is now the problem, I mean property, of Belgium. The great U.S. of A. no longer has to endure the blame for producing Bud and Bud Light. Blame Belgium!

I mean, have you ever tasted Bud or Bud Light? And then tasted a full-bodied brew? One that has actual flavor? Bud and Bud Light fall into the lager category. Lagers were first brewed 500 years ago in central Europe. Bud, Bud Light, and every other American lager that I've tasted that are produced by large macrobreweries, as opposed to those produced by microbreweries, are watered-down, tasteless disgraces to the term 'lager.'

At some point, a decision must have been made to aim for what was perceived as the lowest common denominator amongst American beer drinkers: only include the briefest hint of beer taste, and serve it icy cold. Some beer marketeers must have decided that strong tastes and aromas might offend some demographic; or, if drinkers took the time to sip and savor their brews, fewer barrels would be sold. Also, profits could be increased by limiting the amount of hops, malted barley, and yeast used in the brewing process.

When lagers, ales, bocks, porters, stouts, et cetera are served very cold, their natural flavors, their 'personality,' remain somewhat hidden. I'm not suggesting that they be served warm, but from personal experience (especially with ales), I have found that their flavor is brought to a peak by taking a bottle out of the refrigerator, and letting it stand at room temperature for 8-10 minutes before opening. This is vital! The proper pouring technique is to tip your stein or glass at about a 45 degree angle, and s-l-o-w-l-y pour the brew down the side of the glass. Pouring it straight down creates an impressive head but causes irreparable harm to the carbonation and you'll end up with a flat, soulless drink.

I seem to have wandered a bit from my initial position concerning the sale of an American icon to overseas interests. That meandering may be due to my having imbibed, I mean RESEARCHED, a couple of Fat Tire Amber Ales, produced by New Belgium Brewing of Fort Collins, Colorado. Did I mention that Edward, my father, may he rest in peace, trained at Fort Collins (then known as Camp Collins) in 1942 as a member of the 10th Mountain Division (U.S. Army ski troops) before being shipped to Italy? There he was, a working class first generation American kid from the south side of Chicago who probable couldn't even spell 'ski,' so of course the Army put him in the 10th Mountain Division (he was very proud to have served in the 10th, by the way). Oops, there I go again. But speaking of Colorado breweries, won't some darned foreigners please buy Coors Brewery. Their despicable drizzle in a bottle is little more that tap water with a drop of food coloring.

Well, I hear that it's "Last Call," so I'll wrap this up with a suggestion. If you want to try a flavorful brew made in America, look for those produced by small, local microbreweries, a/k/a craft breweries. Use the search engine of your choice and type in, 'microbreweries' and then your zip code. I guarantee that you'll be more pleased with those choices than with what you may have settled for in the past. Cheers!

P.S. Young's Brewery in London produces a wonderful selection of brews that should be available in larger liquor stores. My personal all-time favorite, Old Nick (a barleywine-style ale) was made there but has been discontinued. I was deeply depressed until one of this blog's frequent commentators recommended an American brew entitled 'Arrogant Bastard Ale' produced by Stone Brewing Company in Escondido, California. This ale is a virtual twin to my departed friend Old Nick: a powerful sipping brew that is meant to be savored slowly. I highly recommend it, and feel that the following quote proves its author meets the Arrogant Bastard standard:

"I drink to make other people interesting."
-- George Jean Nathan (drama critic)