I like the taste of a good beer but, going down, the alcohol feels like musketballs dropping into my stomach. So I’m stuck drinking Guiness Kaliber (0.50%), which is really quite good — like drinking pumpernickel bread — but not offered at many bars.
The New York Times had an article a while back about a new trend of low-alcohol craft brews. The ones that really piqued my interest have around 3% alcohol. I think my stomach might do okay with that — it’s like eating an overripe banana, right? None of the breweries seem to be picking up on the trend, which is a shame – too much alcohol masks the taste of a good beer. So I might have to figure out how to brew my own, although I might get chased out of the local home brewing supply shop if my goal is known.