ABV Archives | Short Brews

What’s a Maibock Beer?

Thomas Short — Thu, 21 May 2026 21:31:58 +0000

Everybody loves a classic, and the Maibock is a classic. A Maibock is a type of strong beer from Germany. By strong, I mean that the Maibock is a hefty lager, usually darker in color than you’d get from a Helles or Pilsner. The Maibock is a lighter type of Bock and is popular in the spring. Unfortunately, like other classics, the Maibock has gone largely forgotten, relegated to obscure tap lists the same way you might have to wait for Some Like It Hot to show up on Turner Classic Movies just to watch the final scene. It’s a shame. Today, I want to explore the Maibock, praise the Maibock, and make a plea: Return the Maibock. What is a Maibock? The German Maibock beer style originated from the town of Einbeck and was originally named Einbeck. However, Bavarians had an accent, so the townsfolk of Munich pronounced it as ein Bock, which means goat. Over time, people just started calling these beers Bock instead of Einbock. As a cute little nod to the past, many Bocks and Maibocks have goats on their labels. History aside, the Maibock is a Bock that’s much paler in color, so much so that another name for the beer is Heller Bock, meaning Light Bock. Maibock vs Bock: What’s the Difference? As Cold IPA is to IPA, Maibock is to Bock. A Bock is a general type of strong beer best defined by the substyle it’s brewed in. The Maibock is a style of Bock, which means it has siblings. Here’s a quick rundown of the Bock family: What Does a Maibock Taste Like? While the traditional Bock has an incredibly malty flavor, the Maibock tampers this flavor down a bit, letting the hops shine through a little more. However, don’t expect the full-blown hop blast of an IPA when you sip on a Maibock. Maibocks are still malty, just not nearly as much as the traditional Bock. Most Maibocks have this awesome amber color that you just don’t find enough at craft breweries these days. In terms of booziness, expect something in the 6%-8% ABV range, though these can easily go higher in ABV. Ode to the Maibock: The Final Verse Openly lamenting the lack of Maibocks in the craft world is admittedly whiny and pathetic, and I don’t care. As much as I love a good pale ale, IPA, or crispy boi lager, it does get to the point where I crave a little more variety. I know that most craft brewers don’t brew Maibocks because they don’t sell as well as a 7% Hazy IPA that’ll go gangbusters on Saturdays and Sundays with the 35-45 male demographic. But I can, at the very least, write this ode. O! Maibock, how that art so tasty and cool How bad I wish to drink you by the pool When the sun beats down, and the wind is fair O, my sweet Maibock, you should also be there!

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Best Beers for Golf, Ranked for 2026

Thomas Short — Thu, 07 May 2026 15:50:40 +0000

Some things in life are always worth appreciating. A good beer. A nice round of golf. Of course, any golfer knows that you can’t just drink any beer on the course. Aside from the fact that you can’t bring your own beer (you would never do that, right?), some beers might have a more negative impact on your game and day. So, picking the right beers for golf is key. Here are the best beers for golf that you should be able to find on your course. Best Golf Beers, Ranked 1. Firestone Walker 805 There’s a lot to love about the 805. This beer is perfectly light, has good flavor, is 4.7% ABV, and doesn’t sit too heavily in your stomach. There are plenty of good occasions to grab an 805 outside of golf, but the course is a great place to enjoy this beer. 2. Ballast Point Grapefruit Sculpin IPA I know that adding an IPA is a bold call since IPAs, sunshine, and physical activity don’t mix very well. However, I think the Grapefruit Sculpin IPA gets a pass because the grapefruit flavor is just too perfect. It’s a 7% IPA that leans juicy and crisp, making it perfect to sip. Start your round with a Grapefruit Sculpin, or have one at the turn. Or have one after your round. If your golf course (or area) doesn’t carry this delicious beer, look for the regular Sculpin IPA or a Hazy Sculpin IPA. 3. Heineken Silver I don’t want to crowd this list with the “light lager” types (think Michelob Ultra, Coors Light, etc), but I’m going to highlight Heineken Silver. Why? Because it’s low-calorie and I legitimately like the flavor. It’s pretty close to the regular Heineken flavor while still being light and low-calorie, which is a great combination. 4. Deschutes Mirror Pond Pale Ale The Mirror Pond is a nice pale ale with real flavor, which I love. This beer does lean a little bitter and hoppy, but it’s just 5% ABV, meaning it packs a lot of flavor into a relatively light beer. It’s also available in most areas of the country, so it’s a safe pick if you see it on the beverage cart. 5. Local Lager Okay, this pick is a bit of a cop-out since it’s not a specific beer, but seriously consider buying a can of a local lager next time you’re golfing. Lagers are the perfect beer for sunshine, and you might find a local brewery that you enjoy! As an example, the Bandon Dunes Sheep Ranch Lager was the perfect pairing for Sheep Ranch, and I’m glad I gave it a try. 6. Athletic IPA The Athletic IPA, a great non-alcoholic beer, is legitimately one of the best beers to have on the links. Athletic does an incredible job of nailing beer flavor without any of the booze, perfect for someone who is taking their round seriously and doesn’t want alcohol affecting their swing. Golf Beers FAQs

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Beer vs Malt Liquor: What’s The Difference?

Thomas Short — Fri, 03 Apr 2026 16:36:24 +0000

Everyone knows that malt liquor is an affordable, easy, cheap, convenient, and inexpensive alternative to beer. But how exactly does it differ from regular beer, and why is it so cheap while craft beer prices keep climbing? The answer lies in pretty much every step of the brewing process. Let’s break it all down. What is Malt Liquor? Malt liquor is technically a type of beer. It’s brewed from the same core ingredients as beer (malted barley, water, hops, and yeast), but with a few important additions that change everything: Beer vs malt liquor fits the square-rectangle analogy. All malt liquor is beer, but not all beer is malt liquor. Think of malt liquor as a very specific subcategory of beer that’s been engineered for super high ABV and extremely low cost. Legally, the definition of malt liquor varies by state, but the Federal Alcohol Administration Act defines malt liquor as any malt-based beverage brewed to a higher alcohol threshold. The threshold is also determined by states, and most state laws put that threshold at above 5% ABV. Which, if you’ve been to a craft brewery recently, means that an IPA would legally be classified as malt liquor in some states. This is why beer is sometimes labeled as a malt beverage. What Are The Differences Between Beer vs Malt Liquor? Ok, let’s break down the main differences between malt liquor and non-malt liquor beer. Ingredients Beer is made from the core ingredients of malted barley, hops, yeast, and water. You can add other ingredients or make substitutes, but beer generally requires these ingredients. Malt liquor starts with those same ingredients but adds a lot of corn and rice, both of which are much cheaper than malt. Some malt liquors also have extra white sugar or dextrose, since the yeast turns that sugar into alcohol. The result is a higher ABV without the complexity of flavor (read: good flavor) you’d get from quality grain. One other difference is that malt liquor also usually uses six-row barley instead of the two-row barley commonly used in craft and traditional beers. Six-row barley has a higher protein content, which contributes to malt liquor’s characteristically denser, syrupy texture. Brewing Both beer and malt liquor go through the same basic brewing steps, but the devil is in the details. Beer can be either top-fermented (ales) or bottom-fermented (lagers), giving brewers more flexibility to produce a wide range of styles. Malt liquor is always bottom-fermented. To hit higher alcohol levels, malt liquor brewers also add special enzymes to the brew. These enzymes break down starches that normal yeast used in beer wouldn’t otherwise ferment, which pushes the ABV even higher. This process also strips away a lot of the malt and grain flavor you’d find in beer, but flavor isn’t important for malt liquor. Malt liquor is also brewed at lower temperatures than most beers, which doesn’t allow as much flavor to come through during fermentation. It’s a great strategy for a clean, high-ABV output with no complexity or flavor. There’s one more difference worth mentioning: hops. Hops are basically an afterthought when brewing malt liquor. Hops add bitterness, juiciness, aroma, and balance to beer, but hops also cost money. Malt liquor barely uses hops, which makes the final brew sweet and bland. ABV ABV is one of the most noticeable differences between beer and malt liquor. Standard beer typically falls in the 4–7% ABV range, though select craft styles can go much higher (barleywines and imperial stouts can go as high as 12–14%). Malt liquor is usually brewed in the 6–9% ABV range, with some abominations going even higher. The difference between the two may not seem big, but the key is the intent behind the ABV. In a good craft beer, ABV is a byproduct of the style and profile the brewer is looking for. In malt liquor, the sweet, flat flavor is a byproduct of the high ABV the brewer is going for. Flavor Comparing the flavor between beer and malt liquor is difficult, mostly because the two barely have anything in common. Beer, when brewed well, has an incredible range of flavor. A hazy IPA is sweet and juicy, while a Vienna lager is malty and balanced. A West Coast IPA can be bitter and piney, while a Pilsner can be crisp and clean. Beer can be citrusy, floral, roasty, sour, crisp, creamy, bitter, sweet…you get the point. Malt liquor is sweet, dense, and pretty harsh, but again, this is the goal of malt liquor. There is flavor in a malt liquor, and it technically has character. It just isn’t something that people drink for flavor. Price and Packaging Malt liquor is cheap to make because it’s made of cheap ingredients. Corn and rice are a lot cheaper than quality barley, and not using many hops means not spending much on hops. That’s why a 40 oz of Olde English 800 costs less than a decent craft IPA. The 40 oz bottle itself is a signature of malt liquor, a unique packaging that you don’t find with much else. It’s basically a sign for anyone looking specifically for malt liquor. Beer vs Malt Liquor: Quick Comparison Beer Malt Liquor Base Ingredients Barley, hops, yeast, water Barley + corn/rice/sugar adjuncts ABV Range 4–12%+ (varies widely) 6–9%+ Hop Usage High (style-dependent) Minimal Fermentation Top or bottom Bottom only Flavor Profile Extremely diverse Sweet, heavy, simple Packaging 12–24 oz typical Often 40 oz Price Varies widely Generally cheap Famous Brands Budweiser, Sierra Nevada, etc. Colt 45, OE800, King Cobra Beer vs Malt Liquor: Which Is Better? Beer is better than malt liquor.

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What’s the Strongest Beer in the World?

Thomas Short — Fri, 20 Feb 2026 02:17:06 +0000

Update on 2/19/2026: There‘s a new strongest beer! Before getting into this, here’s a quick question to ask yourself: what do you think the strongest beer in the world is? Better yet, what’s the strongest beer you’d be willing to sit and enjoy? Let’s start with a high ABV beer I love: barleywine. Barleywines vary, but you can expect somewhere in the 12-14% ABV range. Compared to IPAs in the 6-7% range and light beers closer to 4-5%, that’s pretty steep and hardly feels qualified to be counted as a “beer.” However, barleywine is a beloved beer style. But we’re not here to talk about beloved beer styles. No, we’re here to talk about the booziest beer ever created. Previously, the booziest beer in the world was Snake Venom by Brewmeister, which clocked in at a paltry 60% ABV. But Snake Venom’s time in the sun has passed, and we have a new strongest beer. Scottish Beithir Fire: The Strongest Beer in the World Scottish Beither Fire by 88 Brewery is a 75% ABV monster that comes with a warning label because, yes, it’s just that strong. The beer is a barley ale brewed over two months, presumably to pump up the ABV as much as possible. Oh, then it’s blended with Scottish spirit (read: Scottish everclear) to push it to a nice, rounded out 75% alcohol. You shouldn’t sit and drink an entire bottle of this; instead, you’re advised to enjoy just one shot. Because, you know, it’s got the ABV equivalent of two shots of vodka. No, you can’t reseal the bottle, but I have a suspicion that something made almost entirely of alcohol won’t go back if left open in the fridge for a few days. Heck, it says best before November 4, 2121, on the label, so it’ll probably be fine for longer. You can purchase a bottle for about $60. I’m not sure how badly I need to try a beer this strong, but if you’re so inclined, be my guest and let me know how it tastes. If it tastes like anything other than alcohol.

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What Is ABV? How ABV Is Measured

Thomas Short — Wed, 04 Feb 2026 16:39:08 +0000

It doesn’t matter who you are or what flavors you like in a beer; I know for a fact that you’re paying attention to the ABV. Everybody cares about alcohol by volume (ABV) to some extent. If you’re trying to relax after a day of work, you’re probably going to pick a 4.5% session beer over a 13% ABV barleywine. So, what exactly is ABV, and how is it measured in beer? How ABV is Measured in Beer Alcohol by volume is, by definition, measured by taking “the number of milliliters (mL) of pure ethanol present in 100 mL of solution at 20 degrees Celsius (68 Fahrenheit),” per Wikipedia. Let’s translate that into English: ABV represents the amount of ethanol (alcohol) in a set amount of liquid. It more or less tells you what percentage of the drink is alcoholic. Based on the strict definition, let’s get something clear: ABV changes even after a beer is canned or bottled. Depending on the temperature, the alcohol by volume of your beer could fluctuate. Sure, the change is so small that it’s usually negligible, but it still changes. Other than that, there isn’t anything too special about measuring ABV in beer. Your local brewer makes the beer, bottles it, slaps an ABV percentage on the label, and that’s how you know you’re drinking a 5.8% stout. But guess what? The label that tells you the ABV is probably wrong, and governing bodies around the world know it. If you didn’t want to click on that link, I’ll break down the interesting part: the US government accepts that a malt beverage (i.e., beer) can be within 0.3% off from what’s labeled. The EU is even more tolerant, letting alcohol be within 0.5% of what’s labeled. Beer is alive, and time makes it ferment. The time between when ABV is measured and when you drink it can be a while, and more fermentation can happen during that period. More specifically, the alcoholic content of your beer, wine, etc., can grow over time. Is ABV Measured Differently in Liquor, Wine, and Beer? Based on the definition, ABV is measured the same regardless of what the drink is. Different alcohol classifications are essentially for the consumer (and the government, if they choose to tax/regulate specific alcohols). Because these drinks have different measurements (beer around 6%, whiskey around 40%, and so on), standard pours generally equate to the same amount of alcohol consumed. So, the difference in alcohol consumed between a full IPA and a shot of tequila is likely minimal, depending on how fast you drink them and how strong your IPA is. Please note that this 1-to-1 ratio doesn’t take into account your 125 proof bourbon or your 3.5% light lager. It’s a general guideline, not a strict one. ABV vs Proof: What’s the Difference? Ok, so you know what ABV is. Why does liquor say proof? Why doesn’t beer say proof? What is proof? The term “proof” dates back to old-timey England, where liquor was taxed based on strength. Of course, nobody knew how to measure strength, so they would just have to determine if it was strong with “proof.” Eventually, the term “100 proof,” which amounts to a strong alcohol, was measured using a super complex gravity system that set proof at about 57% ABV. Fortunately for people living in the modern world, proof has since been simplified to equal double ABV, which is close enough the previous definition of proof. So, an 80 proof liquor would be 40% ABV. Aside from that, people say proof instead of ABV because it sounds cool. ABV vs IBU: What’s the Difference? You’re in a local brewery, and you see numbers on the board labeled ABV, IBU, and $. You know what ABV is now, and I’m pretty sure you understand the cost ($). That other term, IBUs, stands for the International Bittering Units scale. The IBU tells you how bitter a beer is. This is super useful when you’re trying something new, and you hate (or love) bitterness. As a general rule of thumb, the lower the IBU, the less bitter the beer. What’s A High ABV In Beer? Beer’s ABV can range from low (roughly 4% ABV) to really high (well above 10% ABV). The strongest beer in the world is 67.5% ABV, but nobody should ever put themselves through that torture; it can’t be worth it. Expect most beers to range from about 5-6% ABV. Lighter beers, like lagers, will probably hover around 5% ABV, while stronger beers like IPAs will tend to range from about 6-7% ABV. Granted, all brewers are different and prefer different styles, so ABVs vary depending on where you drink.

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White Claw Flavor Pack 2 Review: Ranked

Thomas Short — Mon, 30 Mar 2020 02:12:37 +0000

When in Rome (quarantine), do as the Romans do (drink what’s in the fridge). I’ve gone back and forth on how similar I really think hard seltzer is to beer. In some ways they’re similar — low ABV, easy availability, brewed by breweries, and so on. But hard seltzer is very different from beer. For example, everybody wants to treat the two as competing industries. Forbes pointed out that hard seltzer outsold craft beer 12-packs over a 52-week period. You also can’t be a beer drinker and open up a hard seltzer without a disclosure. “I want something to cleanse my palate between barrel-aged stouts.” “I only drink them because my girlfriend buys them.” “Hard seltzers are barely even alcoholic, anyway.” Whatever your excuse, you’re on this page and that means you must be interested in hard seltzer or, at the very least, White Claw. I personally enjoy hard seltzer and, upon running out of things to write about, wanted to write about the new White Claw flavors. Here are my impressions on the new flavors. Enjoy. 4. Tangerine In the first White Claw variety pack, people all had their preferences. However, one flavor was almost always voted the worst: lime. Yup, don’t know why, but nobody I know enjoys the lime flavor. If I had to peg a “lime” for the new White Claw variety pack, I’d say it’s tangerine. This isn’t to say I didn’t like it — I thought it was soft and mellow with a nice citrus zing. Not too acidic, but not too subtle. I’m mostly just making this my “calling it now,” just in case I’m right. Tangerine: good, but you’ll probably forget about it after you drink it. 3. Mango I’m going to go ahead and assume that mango is going to be the most popular of the bunch. Why? Because it has six packs readily available in stores. It’s a nice seltzy with a sweet, tangy flavor, kind of similar to Tang. I didn’t even think this tasted like mango. After being spoiled with delicious mangoes in Chile, I found that the Mango White Claw tasted more like blood orange. I think the Blood Orange White Claw flavor will be the most popular. 2. Watermelon Ho ho ho, oh boy. This guy. Watermelon White Claw has more in common with a Watermelon Jolly Rancher than the fruit it’s supposedly based off. This thing is real fruity, but not in a watermelon way. It’s fruity in a, “this candy tastes kind of like it could be similar to a fruit” way. I guess if your goal is enjoying candy that tastes like alcohol (?), the Watermelon White Claw is a step up from vodka soaked gummy bears. If you couldn’t guess, this was my least favorite of the bunch. 1. Lemon Sometimes things just make sense. Imagine a non-alcoholic seltzer water. What does it taste like? Probably water, but with a small little something-something to enjoy. That’s the Lemon White Claw through and through. This drink is crisp and clean, almost like a Fresca. It’s the most simple and satisfying of the bunch. I bet most people will hate this flavor for its “boringness,” but I salute Lemon’s simple and unabashed brilliance. Bravo, lemon. I implore you — drink Lemon White Claw over any other flavor. Treat yourself. Overall White Claw V.2 Impression Here we are. I wrote an entire review of the new White Claw flavors and, if you’re reading this now, you read that review. Who would have thought it would come to this. All jokes aside, I like White Claw and other seltzer waters. I still haven’t tried Bud Lite Seltzer or Corona’s version, and I have no plans to. White Claw, among other seltzy makers, give us more than we need. Hard seltzer will never overtake beer because it’s bound by its own simplicity. Alcohol water + flavor = boozy seltzer. You can’t add, subtract, or divide this equation. Only multiply to make more hard seltzer. But hey, hard seltzer is fun. If we’re ever allowed to go to a beach in 2020, wouldn’t you want to enjoy something cold, crisp, light, and alcoholic? Sure, the flavors get boring, but hard seltzer will always have its purpose, and there’s no shame in enjoying it. If you want hard seltzer and feel bored by the lack of options, give White Claw’s new variety pack a chance.

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More Buzz For Your Buck: Cheap vs. Nice Beers

Thomas Short — Mon, 04 Jun 2018 18:00:07 +0000

We’ve all been there, particularly if you cared enough to start reading this post. We’ve all wondered whether or not cheap beer is a cheaper, more efficient way of getting buzzed. There’s really no way to mince words with this one, so let’s just get down to the brass tacks. Here’s my formula: I’ll be taking three cheap beers (Coors Light, PBR and Bud Light) and three nicer beers (Elysian Space Dust, 21st Amendment Brew Free Or Die and, why not, Henry Weinhard’s Private Reserve). Next, I’ll include what their ABV is – because, if you were not aware, the alcoholic content of the beer is the part that gets you buzzed. After getting the ABV out in the open, I’ll determine some arbitrary price for the beers. These prices are arbitrary because prices change around the nation, but Total Wine’s prices will work well enough. Here’s the thing: I understand that buying in bulk saves money. However, to keep things consistent with themselves, I’m going to be using the price for a 6-pack. I’ll then skinny it down to price per volume based on that info. Next, I’m going to add in their calorie count. Calories don’t really play any type of roll in this, but a lot of people care about calories, so I’ll add it in to make them feel happy. Finally, I’ll combine the ABV with the price per volume of the beer, and voila! We’ll have our answer. Let’s get started. Which Beer Is Most Alcohol Efficient? I’ve pulled all my information from Total Wine, so prices may vary. If nothing else, this should give you a better idea of which beer is most ABV efficient. To determine efficiency, I took the ABV of a beer and multiplied it by the price per 12 ounces. This is what I call the ABV-Efficiency Ratio, or AER. The higher the number is, the more efficient the alcohol per price. Here’s the efficiency of the six beer, ranked first to last: Space Dust IPA: .137 Brew Free Or Die IPA: .105 Henry Wienhard’s Private Reserve: .065 PBR: .047 Bud Light: .042 Coors Light: .039 The results show that pricier-yet-more-alcoholic IPAs are a better buzz-for-buck than your cheap beers. Light beers were, unsurprisingly, the least efficient – however, they do have fewer calories, and I know some people drink these beers because they’re counting calories, or…whatever. Another fun thing: the worse the beer is, the worse the AER! This isn’t just my opinion, either – Space Dust IPA has a 96 overall on RateBeer.com with 3.69 stars out of 5. Coors Light carries an impressive 0 overall with 1.36 stars out of 5. Here’s a chart with all the information you could ever need, including the calories of each beer (because I know that matters). ABV Cost for 6-12 oz cans Price Per Volume ABV-Efficiency Ratio Calories Coors Light 4.20% $5.49 $0.92 0.039 126 PBR 4.74% $5.99 $1.00 0.047 144 Bud Light 4.20% $5.99 $1.00 0.042 110 Space Dust 8.20% $9.99 $1.67 0.137 247 Brew Free or Die 7.00% $8.99 $1.50 0.105 190 PR 4.80% $6.99 $1.17 0.056 150 Over time I’ll be gradually adding to this list, and someday we will find out what the most efficient buzz-for-buck beer is.

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Tripel and Quadrupel Ales

Thomas Short — Tue, 19 Dec 2017 18:08:34 +0000

Beers are always trying to one-up each other, and the tripel and quadrupel styles are (sort of) results of that trend. A few years back, every IPA brewery was trying to make the hoppiest West Coast bad boy they could. Today, tons of popular breweries are trying to make beers so hazy that you can cut through them with a knife. But of course, forcing ABV to ungodly levels has always been important for brewers and beer drinkers alike. Why buy a 7% ale when we can get a 10% ale? This isn’t why tripels and quadrupels first came about, but Americans have taken these classic, name-brand styles and made them into the beautiful boozy monsters they are today. Tripel Ale – A History Tripel (pronounced ‘triple’) can be traced back to at least the mid 1950’s to Trappist, a dope brewery chain thing located in Europe and America. Trappist style beers are pretty much all top-fermented ales, although there are some lagers thrown into the mix. For the most part, their beers can be divided into two categories: dubbel and tripel, or double and triple. At one point in time Trappist also made singles, but those have since fallen out of favor. Dubbel and tripel beers originally measured the malt and gravity of beers, but they’ve since been used to describe a range of ABV. Generally speaking, dubbels are going to be near the 6% range while tripels hit the 9% range. Tripel, which by the 1950’s was a brand name for Trappist, slowly made its way into beerspeak, and Americans decided to take the word and slam it on any heavy ale they were making. The result? The Belgian Tripel, a classic style that many breweries have adopted. Generally speaking, Belgian-Style Tripels hit near that 9% range and don’t have particularly high IBUS. They’re light in color, pretty clear and carry a slight spice flavor. Quadrupel Ales – Straying from God’s Light At some point in history, a Trappist brewer thought, “hmm…9-10% isn’t doing it for me anymore.” They then proceeded to make quadrupels. The best way to describe quadrupels (pronounced ‘quadruple’) is any Trappist-Style Belgian ale that hits above the 10% ABV mark. While it’s a brand name for one of the Trappist breweries, some other breweries have started adopting this. With a quardupel, you’ll basically be getting a pretty dark, strong ale with tons of spice flavor – and plenty of booze. In my opinion, there are some good quadrupels out there. Also in my opinion, there are plenty of quadrupels where some brewer at some point should have taken a look in the mirror and said, “what have I become.” By forcing the ABV so high, you really start to lose a lot of those Belgian-Style ale flavors that made dubbels and tripels popular in the first place. That being said, a well-done quadrupel can be a pleasant surprise. Of course, I highly doubt that most people brewing or drinking quadrupels are looking for tons of subtle flavors. The beautiful thing about quadrupels is that they know exactly what they are, and we can love them for filling a niche that we never knew had to be filled. Next: What Makes Hazy IPAs Hazy?

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