Made by Anheuser-Busch, Michelob Ultra is one of the more common “light” beers in the United States.
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Pabst Blue Ribbon’s recently-discontinued creation, PBR Hard Coffee, managed to do what few beverages ever achieve: it united both beer snobs and coffee snobs, raising their respective mugs in cautious curiosity and mild confusion.
When choosing between Michelob Ultra vs Michelob Light, their subtle differences can be… well, subtle. In spite of their different names, some people even wonder “Are Michelob Light and Michelob Ultra the same?”
Yuengling—the quintessential American lager that many people mistakenly think is a Chinese or German beer. It’s also become synonymous with the term “go-to beer” for many. It’s got history, it’s got taste, and it’s got carbs.
If you’ve ever found yourself pondering the complexities of Miller Lite’s flavor profile—congrats! You’re officially overthinking a light beer.
It might sound like some kind of complicated beer lingo, but bottle conditioning is the heart and soul of many great beers. It’s not about expensive brewing equipment or fancy techniques—it’s about using the basic ingredients of beer in a thoughtful, scientific way to create something that stands out in a glass.
Beyond the traditional ales and lagers lies another dimension: a dimension not only of barley and hops, but of malt. You’re now entering a land where lagers go rogue, yeast throws caution to the wind, and wort is… well, still wort, but you get the idea.
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