In some of the places I‘ve been, the water is suspect so beer is a way to get around the "squirts" that the local water gives yah.
At least you hope that the brewing process has killed all the microbes that the water had in it!
The original Bavarian Purity Laws proscribed that beed could only contain four things....water, hops, barley and yeast. I‘m glad to see that most domestic beers in Canada now have no preservatives in them, contrary to what is found in other less civillised parts of the world.
My opinon is that after the third glass, most consumers can‘t identify even their own "fave" brew. Unless it is some kind of brown or dark, and the colour is the tip off. You will notice that professional "tasters" don‘t actually swallow the drink, be it wine, beer, or whiskey. They spit is out, then rinse their mouth with water to be able to keep the palate crisp.
BTW; I had a great time at Fort Benning, many years ago, when I introduced the Airbourne types to Brador Ale. For those who don‘t know this was seven percent alcohol content stuff. They ended the evening with THEM doing parachute landing rolls off the third storey roof of the mess. I was drinking water, out of one the Brador bottles I brought down from Quebec.
Out standing! Airbourne all the way!
Jim Bunting.
