Horses - BIG Horses

Those are some really, really good commercials.

As a former beer salesman, (back in the mid 1970's) I can tell you that just the name recognition helps sales. When a person is confronted by lots of choices, they often go with the name they know.

I don't drink Bud either, I prefer beer.

I suppose if push came to shove I would pick something like Pilsner Urquell. Except that for the last few years, I have gone over to the dark side with Negra Modelo.

"I don't always drink beer, my friends, but when I do, it isn't Budwiser... " [Most interesting man in the world]

A recent PSA - "Friends don't let friends drink Bud Lite... "

Hunt

Steven,

Being the wino, that I am, I do not do that many brews, but still enjoy them, when I do.

We're doing burnt weenie sandwiches today, but I will first lightly boil the brats in Samuel Smith's Taddy Porter http://beeradvocate.com/beer/profile/113/572/ before they go over the fire.

I cannot even imagine cooking with most of the common brews here, but that is just me.

Hunt

I have never been one to cook with beer. It seems like there are better flavors for meats. I have been known to pour a little beer on the fire if it flames up, and the taste of the steak never suffers from it, but boiling brats in beer is just something I have never done.

Perhaps I ought to try that one of these days.

Steven,

I have been using beer (and wine) to cook with, for a very long time. Though I have not done it recently, I loved to marinate my sirloins in dark beer (plus other ingredients), and still par-boil brats in beer, before placing them on the grill. Love the added flavors.

Burgers last night (ground prime sirloin) had a bit of Crozes-Hermitage (red) added to them, prior to being formed into patties. Yum.

Hunt

Ah, well, wine is another matter. I usually just pick up some reasonably inexpensive wine to cook with. I don't see the point in spending a lot of money to marinate beef. Just the hint of the wine, generally a Burgandy, is sufficient.