Pop the tab or twist the cap and start drinking. Beer drinkers drink beer because they like the taste. Some people like the taste of Budwiser and some like the taste of Bikini Blonde Lager. If you find a person that drinks a craft brew but hates the taste, then that person is a poser. i.e. look how cool I am because I drinking <insert name> beer. I had my fill of nasty tasting craft brew and would have preferred generic “Beer”. You know the beer that comes in a white can that just says “Beer” and cost $2.50 a six pack. They soon found out that American six row barley is quite different to the European two row barley they were accustomed to and, when malted, had a high protein content that caused hazes in the finished beer.
So to brew clear pale lagers of the European type, brewers had to “dilute” the protein in the malts by incorporating low-protein grains as well – often up to a third of the total grains in the brew. These grains are known as “adjuncts”. Budweiser for example uses rice as an adjunct whereas Miller uses maize (what Americans call corn). Until now one method has been to cook the corn to a mush and then mix it in with the crushed barley malt in the mash tun. Another method which I believe Miller use is to buy in flaked maize that has been pre-cooked as a result of steam rolling (pretty much like Kellogg’s Cornflakes). This can be added directly to the mash tun.