I will say right up front as I begin writing these reviews that I have a ton of respect for the brewers of these big breweries that can produce a consistent, approachable beer all the time (irrespective of whether or not I like that end product); that demands a strict adherence to quality control and a sound knowledge of (brewing) chemistry that doesn’t come easily.
That having been said, let’s move on to the actual review notes. The beer came in a 24-ounce can, chilled nicely in the fridge, and I poured it into my Michelob Pilsner glass (an appropriate vessel considering the topic).
Smell: Almost no aroma profile at all; clean with a light hint of soap (which is more indicative of excess foam; it disappears as the head settles). Some cooked corn, raw grain too. A touch of sulfur?
Taste: Super light, bland—there’s corn, a hint of raw dough, a grainy character. A touch of some sweetness, almost a corn syrup note. Minimal, barely-existent hop bitterness.
Mouthfeel: Very, very light, watery. Seems to “dissolve” on the tongue. Leaves an aftertaste of cooked corn.
The verdict: The big impression is the cooked corn (dimethyl sulfide) and slightly sweet notes that seem to define it. Corny, but otherwise very light—in flavor and body—and fairly bland. The light sulfur note sticks with you once you notice it.
On BeerAdvocate, it scores 57/100 (“awful”) although interestingly, the Alström Bros. appreciate this beer for what it is and in that context have given it 80/100 (“good”). On RateBeer, it scores 1.4 out of 5, and is in their 0th percentile. [Updated]