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I would imagine anybody who cares about good wine would wince if a really good bottle was used for sangria; I respond similarly regarding beer. Why waste the balance and subtlety of good beer by making it taste of acid and lemon. If you want a lemony beer, get a spanish or other biere de pays where there's no flavour to be ruined.
This affliction started when mexican and other entirely tasteless beers such as Sol and San Miguel became fashionable. For the wine bar fashionistas who didn't really like beer it was wonderful, drinking with a slice of lime allowed them to pose without having to taste anything lower class like actual beer. However, now that fashion has moved on to beers that have genuine quality and flavour, the fashion remains even when it reveals the drinker to be know-nothing phillistines.
They can do what they like to Kristall, but polluting hefe is a crime against good taste.
keep to the Fen Causeway
Exactly, which is why it's okay to mix beer of indifferent quality with lemonade to produce a clara.
But remember: si Sid Vicious hubiera conocido el kalimotxo, no habria muerto de sobredosis / si Sid Vicious hubiera conocido el kalimotxo, habria muerto de cirrosis [kalimotxo is red wine with cola]
The economy needs to be thought of as a garden, not as a wild ecosystem
kalimotxo is pronounced "ka-lee-mu-tcho" (at least here in France, in some basque bars I went to and had the privilege to discover this mixture).
Le caoutchouc serait un matériau très précieux, n'était son élasticité qui le rend impropre à tant d'usages.- A.Allais
You didn't really answer my point about southern germany, home of hefe's, and the places I was were decidedly not flashy wine bars, but solid local drinking holes, because I was with southern german friends. So I remain unconvinced.
The Sangria comparison is a very poor one, because as you correctly point out, it's a way of turning lesser quality wine into a pleasing summer drink - ie seriously altering or masking the original taste. However if you want to make a truly spectacular sangria, using a nice rose and omitting the lemonade and any other cheap fizzy is an entirely different experience.
It's quite possible to compliment and highlight the taste of various beverages by adding another flavour which enhances the original qualities. Lemon does that for a good heffe, and does nothing to disguise the taste of a poor one, in fact it simply makes it more acid.
I enjoy drinking hefe both ways, depending on the particular characteristics. I personally find people who are fundamentalist in their views on how certain things should be drunk rather silly, as they miss the fact that humans are endlessly creative with our food and drink, and half the delight is finding new ways to enjoy excellent products.
"This can't possibly get more disturbing!" - Willow
I'm not against the idea of adding flavours entirely. Berliner Weisse is traditionally served with wormwood extract and I enjoy the beer either with or without. Indeed I'll confess a childish pleasure in drinking a glass of luminous green liquid. However, it is my view that it enhances the original flavour, whilst lemon buries it entirely.
As for germans drinking it with lemon. So what ? People do it all over the world, it's just an affectation born of distaste or indifference for the actual quality of the beer. Not every german cares anymore than most brits do.
But I care. Call me rude. (Why not ? It's true and my friends list is appropriately limited). Call me a beer snob, whatever. Lemon in beer offends me because it's not just unnecessary, it's ruinous. Especially where it is the default in a bar and you end up being made to feel you're at fault for asking for another beer without the lemony thing in it.
Of course I know mine is a minority opinion but I simply do not understand why anybody would spend the extra for a premium beer and then render it indistinguishable from the cheapest crappiest beer in the bar.
keep to the Fen Causeway
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