claims to know beer better than "craft beer nerds". drinks miller high life and guinness...
you're right that there are shitty beers out there flavored with fruit syrup (or more usually fermented with extract), but the vast majority of craft beers out there keep it simple. malt, water, yeast, hops.
you're also right that americans tend to make beer heavier and boozier but there are also tons of US breweries out there keeping it at UK levels (one of my favorite brewpubs nearby has their IPAs at less than 5% abv) just like there are tons of belgians doing bourbon barrel aged quads
also fruity syrups in beers practically started in germany so...
i dont understand how you can make these broad generalizations about beer and coffee in the US yet it appears you've never really experienced much of it outside of places like applebee's and starbucks
That and boiling tended to be part of the brewing process. Hops in ale = no no though for the English until brewing became more commercial and artisan. Put hops in ale and the English now called it "beer." Hops are now allowed in ale and have been for centuries, but original ale meant only water, malt and yeast. Also, part of what makes me chuckle at why's statement is all kinds of stuff got added to beer in the middle ages prior to some standardization that allowed the correct portion of hops to be added on a commercial scale.
from what i understand ales usually also had bittering agents like gruit not just water, malt, and yeast. which is why they made a distinction in the 16th century to call hopped beers "beer" when the dutch brought it along. some english people really opposed hopped beers tho claiming that it should only be malt, water, yeast, but gruit has a much longer tradition than records of people that claimed that