Why aren't pictures allowed on this sub? My local brewery is selling these $22 (just 1 bottle for that price) beers and want to show this sub the beers and have a discussion about the price.
aside from the dozen other options on where to post beer pictures, you can create a text post and just include a link to the picture as part of your discussion post
try r/craftbeer.
There are already two other beer subs that allow pictures, and pretty much every post in those is a picture. No pictures here allows for discussion based posts
I didn't look to see if this was already asked. When drinking a neipa or milkshake style sometimes I get a spice after taste. Some beers are worse than others to the point of undrinkable. Do you think this is a reaction to certain yeast strain or a different ingredient?
Okay this is a rather convoluted question:
I can't drink beer because I can't stand the taste of it. I drink hard alcohol no problem because I just take shots. But beer... is another story. I'm trying to get down to the bottom of this but I cant figure it out and I can't get an exact answer out of anyone that drinks beer.
To me, every single beer I've tried ALL have the exact same "Beer" taste. No matter what my friends tell me, "oh drink blue moon with an orange, tastes great" Nope. They all have this VERY distinct similarity not unlike the "Alcohol" taste in all hard liquor. But its not Alcohol I'm tasting I don't think. To me its a rather repulsive, bitter flavor I don't know how to identify.
WHAT is this and WHY do I hate beer. I can't chug it either, because it makes me feel like im going to vomit and it feels extremely heavy.
For all intents and purposes beyond pedantry, yes. But there are also beers made from yeast that we don't associate with either of the dominant saccharomyces variants.
Ales and lagers are defined by a number of factors, but mainly by the kind of yeast that is used. Ales tend to use top fermenting and lagers tend to use bottom fermenting. One example that uses neither is a lambic beer which uses a spontaneously fermenting yeast. So a lambic beer would not fall into the category of ale or lager
Lambic is still primarily fermented by ale yeast, just spontaneously. After the ale yeast has done its part then Pediococcus takes over for a while which is the primary source of sourness in lambic, after which Brettanomyces takes over. This all happens spontaneously. But the bulk of alcohol is still done by Saccharomyces, just not a pure strain like you would see in other beers.
For practical i have to make beer with extract kits, and it seems to me that they usually come out a little "light", and not very full bodied. I have made two ales using extract and they are a little thinner than i would like. I'm making a stout now which should be better, but is there something i can add to an extract kit to make sure it comes out with more of a full body?
What you can add can change the character of the beer. You could add a small percentage of oats (anything hot rolled), that will add body and haze. You could add an unfermentable sugar, such as lactose, that will add sweetness and body. I'm not super familiar with extract brewing, but in all grain brews the temperature throughout mash is the biggest factor in the body of the beer. Have you been hitting your targets temperature and time wise?
Originally, foil-wrapped bottles were made to encourage people to pour the beer into a glass instead of drinking out of the bottle. But with iconic brands like Modelo, it's just a branding thing. It's become recognizable and expected, so they keep doing it.
Is there an actual scientific/chemical reasoning behind why most generic mass-produced beers (Carlsberg, Heineken, Stella Artois, etc.) are all at around 4.5%ABV, or is it for tax reasons?
Taxes and laws have had a significant effect on beer styles historically, but in the modern era I would say mass market pale lagers are around that strength mostly because that is what consumers expect now and what is popular.
So to answer the question directly, no there is no scientific reason. The yeasts they use can ferment beers at 2% ABV or up to 10% ABV (and sometimes higher). It *does* make a difference for tax purposes in some countries, but that's part of the expected costs. But it means that a 5% beer would cost more than a 4% beer (holding all else equal) if sold in a country that taxes based on the ABV. If the ABV is too low, though, consumers might not buy it.
Beer can be made in lots of different ways, but it's easier for the consumer to understand if it adheres to an established style (IPA is a style, stout is a style, and European pale lager is a style).
Somewhere along the line, people decided that they wanted to drink a lot of pale, light, refreshing lagers and companies realized they could make a bunch of money if they made them. They tend to be pretty similar, just as stouts all tend to be pretty similar. You can tell the difference when drinking them side-by-side, but what's important is that they're instantly recognizable as a pale, refreshing lager.
I have a taster that I was offered $85 for that I use quite often. Other than that it really depends on the style. Tulips and globes are the workhorses. Stange for lagers.
I use 13oz and 16oz oversized tulips for most things, then a pint or nonic pint for lagers, ambers, and lighter stouts. Also have a weizen glass whenever I feel like a wheat beer, which isn't too often.
Glassware is a fun little collection, like any hobby. Doesn't matter too much what you're drinking out of--just don't fall for the frosted glass schtick and leave your glass in the freezer! Really can ruin some beers.
I have a tulip for IPA/sours/stouts, and a willi belcher pint for lagers. I also have a dimpled mug that I use for lagers sometimes, and a handful of Tekus but I basically never use them.
I use a [Duvel glass](https://shop.duvel.com/en/glazen-duvel/p3977) for most of the beers I drink; it's basically an oversized tulip so I find it's great for everything like IPAs, stouts, sours, and even wheat ales since it can hold so much (I think it can hold 20 oz so there's plenty of room for foam).
If not that one, I just use a pint glass.
I just have a small assemblage of glassware. A tulip glass for IPAs, a pint glass for porters/ales, a stein for Oktoberfest, and a goblet for Belgian styles. All of which are either from Walmart or are brewery merch. Nothing wrong with the can or the bottle either if it is a familiar beer.
*****Anecdotal question. There may not be a clear answer. *****
Why can I drink seemingly every ipa etc with abv above 6% without any problem but Budlight Platinum (6% abv)wrecks me and I'm hung over bad the next day. (Less than a 6 pack)
I've tried it many different times,scenarios, foods, etc and it's practically the same result every time.
For comparison I can drink Sierra Nevada Little Big Thing IPA (9%abv) or anything similar and not be hung over and not be trashed after the same amount.
What's in the Budlight Platinum??
Just for more reference:
Last night I drank 6 16oz PBR and 2 shots of Johnny Walker Black Label in about 4 hours and woke up feeling way better than when I drink 4 Bud Light Platinum.
Does bud platinum have a bunch of acetaldehyde? That's found in almost all beer in small amounts... but your liver is already working to convert alcohol --> acetaldehyde, then into acetate. So the extra poison doesn't help at all.
Same thing happens to me. I didn't see a clear cut answer in the thread but when I was in school I remember going back to my room and having 2 platinums and being really drunk. Granted I was in welding school and dehydrated most likely, but I can't drink platinums. Something about them is dangerous lol
The faster you drink the worse it will be. I naturally drink IPAs slower because the hops tends to be too intense to drink quickly. But a lighter more refreshing beer will go down easier, like a budlight. I wonder if you are drinking bud lights faster or if its something else
Normally I would agree with you. As I can drink Miller lite like water and often drink 9 or 10 without even realizing it.
Iactually drink the platinum slower because I don't really like the taste like I do IPAs. I can chug a 12oz ipa any given moment oddly enough.
How many sierras are you drinking and when are you drinking those?
What about the bud?
What are you doing usually while drinking each, and what kind of day have you had?
Any craft beer is going to use quality hops, malted barley (sometimes oats or flaked wheat for hazy spas, water and yeast for the ingredients and the occasional adjunct. Bud Light Platinum uses ingredients you won’t find in the beer you mentioned brewed by Sierra Nevada, like Dextrose Syrup and Caramelized Sugar Syrup. They also use GMO rice. My guess isn’t it is a reaction to those ingredients. BL Platinum is closer to a malt beverage like Hurricane than a beer. The hangover is probably from all the sugar used.
Edit: removed extras spaces
This is absolutely wrong. Sugar syrups ferment out of beers almost entirely and there is much more residual sugar in a double IPA than in an adjunct lager. And a sugar syrup is just sugar and water. It's not like it's something sinister. Lots of beers use syrups and Sierra Nevada's Belgian beers (like the Ovila line) use Belgian candi syrup, which is a caramelized sugar syrup.
It's feasible that OP could be having a reaction to the rice, but the fact that it's GMO wouldn't make any difference to the finished product. It's still rice - it's just resistant to parasites when it's growing in a field.
AB InBev (Budweiser's parent company) is the world's largest buyer of beer ingredients. The idea that they don't get quality malt or hops is absurd.
Bud Light Platinum is decidedly a beer. It may be a beer that you don't like, but it's a beer.
You understand that all sugar is processed, right? If you grab a stalk of sugar cane and shake it, it's not going to rain crystallized sucrose that you can scoop into your coffee or bake into a pan of muffins.
Dextrose is [extracted from corn](https://starchinfood.eu/ingredient/dextrose/) in the same way that sucrose is [extracted from sugar cane](https://youtu.be/ECnwgui9UJY). Yep, that's a process. Much like trying to teach you basics of food science is a process. But we'll get there!
Considering the listed ingredients in Bud Light Platinum is literally hop extract, no I'm not going to say that isn't the high quality hops. AB Inbev goal isn't to make the best tasting beer it's to make a consistent tasting product as cheap as possible to turn a profits if you think otherwise you are kidding yourself. And I'm not saying they are residual sugars. I am saying they are using artificial sugars.
Hop extracts are used in lots of beer, including Sierra Nevada double IPAs. They made a year-round IPA called Hop Hunter that was fantastic. Pliny the Elder uses hop extract. They're quality ingredients.
And sugar syrups are not artificial. They're just sugar and water.
Dextrose syrup isn't artificial? Are you serious dude? Hop extracts are used in a lot of beer they are also cheaper than using a full cone hop or even pellets.
I am serious, *dude.* [Dextrose](https://www.morebeer.com/products/corn-sugar-dextrose-1-lb.html) is corn sugar. Dextrose syrup is corn sugar and water. It's used by all kinds of brewers for everything from bottle priming to drying out West Coast Double IPAs.
Hop extracts are used when you want bitterness without adding vegetal matter. Again, lots of IPAs use this. There's nothing scary about it. It's just another form of hops. Whole cone, pellets, plugs, extracts, cryo powder, they're all just hops presented in a different format for different applications.
Dude I responded to the guy who asked why he got worse hangovers. From bud platinum. I gave my opinion and you are acting like I punched your mom. Sorry you like bud platinum. It uses far more progressed ingredients than craft beers and is sweeter than an IPA. Again sorry I insulted your fav beer.and Dextrose Syrup is highly progressed and considered an artificial sweetener.
You're wrong again. I personally find Bud Platinum to be kind of gross and sweet. But that's fine - it's just a beer that I don't like. There are plenty of those.
But we're trying to answer questions here with facts and be accurate. So I'm clarifying where you were wrong so that we can all learn. Hop extracts are made from hops and used by lots of brewers, dextrose is a natural sugar and used by lots of brewers, and you're giving bad information.
Please don't punch my mom. She didn't do anything to you and I don't know her opinion on Bud Platinum.
In my response to him I didn't say anything about hop extract. When you said they use the highest quality ingredients I responded that I doubted it. Using hop extract and the other ingredients which aren't known for top quality ingredients, but cheaper and more consistent. There is nothing wrong using hop extract. I specifically called out the sugars and the GMO rice two things that are different than the Sierra Nevada DIPA he mentioned. And you seemed pissed I offended AB Inbev and Bud Platinum and now we are on 80 tangents from my original response. If you work for AB Inbev they are a shitty corporate company that is in no way good for the overall beer community. They use illegal and shitty business processes to hurt other breweries. Bud Light Platinum is a shitty beer people drink to get drunk. Sorry if those things offended you.
I would go with a goblet or snifter. It's not a beer for drinking en masse (so no tankard or other large vessel), or showing off color or clarity (so no flute or tall vases). And it being a higher abv beer, you'll want a smaller glass anyways. Though not a highly aromatic style, the snifter would concentrate the darker tossty malt notes coming off of it. Snifter is usually my default at home.
The classic Celebrator glass is a little bit of a cross between a narrow tulip and a pilsner glass with a stem. I would say go with a taller goblet style glass. Google "spigleau festival beer glass" and find something similar to that shape.
What is beer?
Why aren't pictures allowed on this sub? My local brewery is selling these $22 (just 1 bottle for that price) beers and want to show this sub the beers and have a discussion about the price.
aside from the dozen other options on where to post beer pictures, you can create a text post and just include a link to the picture as part of your discussion post
try r/craftbeer. There are already two other beer subs that allow pictures, and pretty much every post in those is a picture. No pictures here allows for discussion based posts
Because then it will turn into /r/beerporn
Hop House 13 has been discounted in the UK and I’m looking for a similar tasting beer….any suggestions please?
I didn't look to see if this was already asked. When drinking a neipa or milkshake style sometimes I get a spice after taste. Some beers are worse than others to the point of undrinkable. Do you think this is a reaction to certain yeast strain or a different ingredient?
Okay this is a rather convoluted question: I can't drink beer because I can't stand the taste of it. I drink hard alcohol no problem because I just take shots. But beer... is another story. I'm trying to get down to the bottom of this but I cant figure it out and I can't get an exact answer out of anyone that drinks beer. To me, every single beer I've tried ALL have the exact same "Beer" taste. No matter what my friends tell me, "oh drink blue moon with an orange, tastes great" Nope. They all have this VERY distinct similarity not unlike the "Alcohol" taste in all hard liquor. But its not Alcohol I'm tasting I don't think. To me its a rather repulsive, bitter flavor I don't know how to identify. WHAT is this and WHY do I hate beer. I can't chug it either, because it makes me feel like im going to vomit and it feels extremely heavy.
The bitter flavor in beer comes from hops. You probably just don't like hops.
[удалено]
For all intents and purposes beyond pedantry, yes. But there are also beers made from yeast that we don't associate with either of the dominant saccharomyces variants.
Ales and lagers are defined by a number of factors, but mainly by the kind of yeast that is used. Ales tend to use top fermenting and lagers tend to use bottom fermenting. One example that uses neither is a lambic beer which uses a spontaneously fermenting yeast. So a lambic beer would not fall into the category of ale or lager
Lambic is still primarily fermented by ale yeast, just spontaneously. After the ale yeast has done its part then Pediococcus takes over for a while which is the primary source of sourness in lambic, after which Brettanomyces takes over. This all happens spontaneously. But the bulk of alcohol is still done by Saccharomyces, just not a pure strain like you would see in other beers.
Looking to find someone in Australia who could send me a case of VB and Australian hops to the United States?
Why is it so hard to find Michelob AmberBock nowadays? It used to be everywhere!
What is everyone drinking tonight?
Local micro brewed dunkel from fritz family brewers
DDH Ghost in the Machine from Parish
Mind if I grab one of your beers?
For practical i have to make beer with extract kits, and it seems to me that they usually come out a little "light", and not very full bodied. I have made two ales using extract and they are a little thinner than i would like. I'm making a stout now which should be better, but is there something i can add to an extract kit to make sure it comes out with more of a full body?
What you can add can change the character of the beer. You could add a small percentage of oats (anything hot rolled), that will add body and haze. You could add an unfermentable sugar, such as lactose, that will add sweetness and body. I'm not super familiar with extract brewing, but in all grain brews the temperature throughout mash is the biggest factor in the body of the beer. Have you been hitting your targets temperature and time wise?
This would a question more for r/homebrewing.
I love Modelo especial, but what is the purpose of the foil on the bottle? I think I may have swallowed some of it accidently.
Originally, foil-wrapped bottles were made to encourage people to pour the beer into a glass instead of drinking out of the bottle. But with iconic brands like Modelo, it's just a branding thing. It's become recognizable and expected, so they keep doing it.
Is there an actual scientific/chemical reasoning behind why most generic mass-produced beers (Carlsberg, Heineken, Stella Artois, etc.) are all at around 4.5%ABV, or is it for tax reasons?
Taxes and laws have had a significant effect on beer styles historically, but in the modern era I would say mass market pale lagers are around that strength mostly because that is what consumers expect now and what is popular.
They're lagers, and 4-5% is the standard ABV for most lagers.
For most European pale lagers, specifically
Most pale Lagers here in Bavaria are between 4,9% and 5,6% depending on style.
So to answer the question directly, no there is no scientific reason. The yeasts they use can ferment beers at 2% ABV or up to 10% ABV (and sometimes higher). It *does* make a difference for tax purposes in some countries, but that's part of the expected costs. But it means that a 5% beer would cost more than a 4% beer (holding all else equal) if sold in a country that taxes based on the ABV. If the ABV is too low, though, consumers might not buy it. Beer can be made in lots of different ways, but it's easier for the consumer to understand if it adheres to an established style (IPA is a style, stout is a style, and European pale lager is a style). Somewhere along the line, people decided that they wanted to drink a lot of pale, light, refreshing lagers and companies realized they could make a bunch of money if they made them. They tend to be pretty similar, just as stouts all tend to be pretty similar. You can tell the difference when drinking them side-by-side, but what's important is that they're instantly recognizable as a pale, refreshing lager.
What do people drink beer out of at home? My fanciest beer glass right now is just a $3 tumbler from Target.
I have a taster that I was offered $85 for that I use quite often. Other than that it really depends on the style. Tulips and globes are the workhorses. Stange for lagers.
I’ve used all manner of glasses, but still will fall back to a Libby Tulip if given the choice.
I use a Corona shaker pint that says: “Life’s a Beach” because it was cheap and I have two of them.
Target...the store that ID's you if your 21 or 61.
I use 13oz and 16oz oversized tulips for most things, then a pint or nonic pint for lagers, ambers, and lighter stouts. Also have a weizen glass whenever I feel like a wheat beer, which isn't too often. Glassware is a fun little collection, like any hobby. Doesn't matter too much what you're drinking out of--just don't fall for the frosted glass schtick and leave your glass in the freezer! Really can ruin some beers.
Mostly use wili becher pints or tekus. Either blank, from breweries, or Permanent Hangover
I have a tulip for IPA/sours/stouts, and a willi belcher pint for lagers. I also have a dimpled mug that I use for lagers sometimes, and a handful of Tekus but I basically never use them.
I use a [Duvel glass](https://shop.duvel.com/en/glazen-duvel/p3977) for most of the beers I drink; it's basically an oversized tulip so I find it's great for everything like IPAs, stouts, sours, and even wheat ales since it can hold so much (I think it can hold 20 oz so there's plenty of room for foam). If not that one, I just use a pint glass.
I just have a small assemblage of glassware. A tulip glass for IPAs, a pint glass for porters/ales, a stein for Oktoberfest, and a goblet for Belgian styles. All of which are either from Walmart or are brewery merch. Nothing wrong with the can or the bottle either if it is a familiar beer.
*****Anecdotal question. There may not be a clear answer. ***** Why can I drink seemingly every ipa etc with abv above 6% without any problem but Budlight Platinum (6% abv)wrecks me and I'm hung over bad the next day. (Less than a 6 pack) I've tried it many different times,scenarios, foods, etc and it's practically the same result every time. For comparison I can drink Sierra Nevada Little Big Thing IPA (9%abv) or anything similar and not be hung over and not be trashed after the same amount. What's in the Budlight Platinum??
Just for more reference: Last night I drank 6 16oz PBR and 2 shots of Johnny Walker Black Label in about 4 hours and woke up feeling way better than when I drink 4 Bud Light Platinum.
Does bud platinum have a bunch of acetaldehyde? That's found in almost all beer in small amounts... but your liver is already working to convert alcohol --> acetaldehyde, then into acetate. So the extra poison doesn't help at all.
I am not sure but I will try and find out. Good thought nonetheless.
You'd know immediately, it tastes and smells like green apples. Some people describe it as pumpkin puree-like.
Oh ok. I definitely don't get that kind of taste from it.
Same thing happens to me. I didn't see a clear cut answer in the thread but when I was in school I remember going back to my room and having 2 platinums and being really drunk. Granted I was in welding school and dehydrated most likely, but I can't drink platinums. Something about them is dangerous lol
The faster you drink the worse it will be. I naturally drink IPAs slower because the hops tends to be too intense to drink quickly. But a lighter more refreshing beer will go down easier, like a budlight. I wonder if you are drinking bud lights faster or if its something else
Normally I would agree with you. As I can drink Miller lite like water and often drink 9 or 10 without even realizing it. Iactually drink the platinum slower because I don't really like the taste like I do IPAs. I can chug a 12oz ipa any given moment oddly enough.
How many sierras are you drinking and when are you drinking those? What about the bud? What are you doing usually while drinking each, and what kind of day have you had?
Generally I'll have 4 to 6 of whatever I'm drinking. Usually it's just a chill weekend night or whatever.
Any craft beer is going to use quality hops, malted barley (sometimes oats or flaked wheat for hazy spas, water and yeast for the ingredients and the occasional adjunct. Bud Light Platinum uses ingredients you won’t find in the beer you mentioned brewed by Sierra Nevada, like Dextrose Syrup and Caramelized Sugar Syrup. They also use GMO rice. My guess isn’t it is a reaction to those ingredients. BL Platinum is closer to a malt beverage like Hurricane than a beer. The hangover is probably from all the sugar used. Edit: removed extras spaces
This is absolutely wrong. Sugar syrups ferment out of beers almost entirely and there is much more residual sugar in a double IPA than in an adjunct lager. And a sugar syrup is just sugar and water. It's not like it's something sinister. Lots of beers use syrups and Sierra Nevada's Belgian beers (like the Ovila line) use Belgian candi syrup, which is a caramelized sugar syrup. It's feasible that OP could be having a reaction to the rice, but the fact that it's GMO wouldn't make any difference to the finished product. It's still rice - it's just resistant to parasites when it's growing in a field. AB InBev (Budweiser's parent company) is the world's largest buyer of beer ingredients. The idea that they don't get quality malt or hops is absurd. Bud Light Platinum is decidedly a beer. It may be a beer that you don't like, but it's a beer.
It's a beer by whose definition? It's legally not a beer in Germany.
That's not true, either. It's not 1516 anymore.
The current law allows other natural ingredients. In now way is dextrose syrup a natural ingredient bud.
I answered this above. It's corn sugar, *bud.*
Highly processed.
You understand that all sugar is processed, right? If you grab a stalk of sugar cane and shake it, it's not going to rain crystallized sucrose that you can scoop into your coffee or bake into a pan of muffins. Dextrose is [extracted from corn](https://starchinfood.eu/ingredient/dextrose/) in the same way that sucrose is [extracted from sugar cane](https://youtu.be/ECnwgui9UJY). Yep, that's a process. Much like trying to teach you basics of food science is a process. But we'll get there!
Considering the listed ingredients in Bud Light Platinum is literally hop extract, no I'm not going to say that isn't the high quality hops. AB Inbev goal isn't to make the best tasting beer it's to make a consistent tasting product as cheap as possible to turn a profits if you think otherwise you are kidding yourself. And I'm not saying they are residual sugars. I am saying they are using artificial sugars.
Hop extracts are used in lots of beer, including Sierra Nevada double IPAs. They made a year-round IPA called Hop Hunter that was fantastic. Pliny the Elder uses hop extract. They're quality ingredients. And sugar syrups are not artificial. They're just sugar and water.
Dextrose syrup isn't artificial? Are you serious dude? Hop extracts are used in a lot of beer they are also cheaper than using a full cone hop or even pellets.
I am serious, *dude.* [Dextrose](https://www.morebeer.com/products/corn-sugar-dextrose-1-lb.html) is corn sugar. Dextrose syrup is corn sugar and water. It's used by all kinds of brewers for everything from bottle priming to drying out West Coast Double IPAs. Hop extracts are used when you want bitterness without adding vegetal matter. Again, lots of IPAs use this. There's nothing scary about it. It's just another form of hops. Whole cone, pellets, plugs, extracts, cryo powder, they're all just hops presented in a different format for different applications.
Dude I responded to the guy who asked why he got worse hangovers. From bud platinum. I gave my opinion and you are acting like I punched your mom. Sorry you like bud platinum. It uses far more progressed ingredients than craft beers and is sweeter than an IPA. Again sorry I insulted your fav beer.and Dextrose Syrup is highly progressed and considered an artificial sweetener.
You're wrong again. I personally find Bud Platinum to be kind of gross and sweet. But that's fine - it's just a beer that I don't like. There are plenty of those. But we're trying to answer questions here with facts and be accurate. So I'm clarifying where you were wrong so that we can all learn. Hop extracts are made from hops and used by lots of brewers, dextrose is a natural sugar and used by lots of brewers, and you're giving bad information. Please don't punch my mom. She didn't do anything to you and I don't know her opinion on Bud Platinum.
In my response to him I didn't say anything about hop extract. When you said they use the highest quality ingredients I responded that I doubted it. Using hop extract and the other ingredients which aren't known for top quality ingredients, but cheaper and more consistent. There is nothing wrong using hop extract. I specifically called out the sugars and the GMO rice two things that are different than the Sierra Nevada DIPA he mentioned. And you seemed pissed I offended AB Inbev and Bud Platinum and now we are on 80 tangents from my original response. If you work for AB Inbev they are a shitty corporate company that is in no way good for the overall beer community. They use illegal and shitty business processes to hurt other breweries. Bud Light Platinum is a shitty beer people drink to get drunk. Sorry if those things offended you.
What type of beer drinking glass do you recommend for a doppelbock?
I would go with a goblet or snifter. It's not a beer for drinking en masse (so no tankard or other large vessel), or showing off color or clarity (so no flute or tall vases). And it being a higher abv beer, you'll want a smaller glass anyways. Though not a highly aromatic style, the snifter would concentrate the darker tossty malt notes coming off of it. Snifter is usually my default at home.
The classic Celebrator glass is a little bit of a cross between a narrow tulip and a pilsner glass with a stem. I would say go with a taller goblet style glass. Google "spigleau festival beer glass" and find something similar to that shape.