BlessedJourney said:
I have heard there is a difference between Can. booze and US booze.. anyone tried both?
If you're talking beer the macros are all pilsners (lagers), and there's basically no difference. The bar I work at, if someone orders any American/Canadian macro, if the pint has too much head, and settles before the waitress grabs it, leaving room at the top of the glass, we'll top it off with whichever tap is closest because no one would notice.
Back in 1516 Germany passed the purity laws stating that "beer" can only contain yeast, water, hopps and barley. That's when all the good brewers fled to Belgium and the best German recipes from before that time were lost. Pilsner is a type of Lager, and Lager is from the German word Lagern, meaning to store. Lagered beers use a yeast that ferments at lower temps than ale yeasts, and has crisper, lighter characteristics. The "storing" part is because it's like any chemical reaction, heat makes it go faster, so cold makes it ferment slower, takes more time. (btw Zymurgy is the branch of chemistry dealing with fermentation)
Bud, Coors, Labatts, Molson, Miller, etc. are all Pilsners and (IIRC) all use fillers like corn and rice to stretch out profits.
Plus, the American (and I assume Canadian too) palates are trained to take in massive quantities of less intense foods, which is why European chocolate is so much stronger tasting to us, they're lower qty, more intense flavor.
So, our macro beers being based off the same recipes containing the same four ingredients, plus desensitized palates means they're all pretty much the same.
Try a Guinness or a Bass, maybe a Newcastle or a Boddingtons. Those are some good starter ales if you're looking to branch out. Well, maybe not Guinness for starters. I've learned that if you offer a girl a sip of your Guinness and she says she likes it she's either up to something shady or you need to propose on the spot.