this post was submitted on 28 Aug 2026
470 points (93.2% liked)
memes
22488 readers
3571 users here now
Community rules
1. Be civil
No trolling, bigotry or other insulting / annoying behaviour
2. No politics
This is non-politics community. For political memes please go to !politicalmemes@lemmy.world
3. No recent reposts
Check for reposts when posting a meme, you can only repost after 1 month
4. No bots
No bots without the express approval of the mods or the admins
5. No Spam/Ads/AI Slop
No advertisements or spam. This is an instance rule and the only way to live. We also consider AI slop to be spam in this community and is subject to removal.
A collection of some classic Lemmy memes for your enjoyment
Sister communities
- !tenforward@lemmy.world : Star Trek memes, chat and shitposts
- !lemmyshitpost@lemmy.world : Lemmy Shitposts, anything and everything goes.
- !linuxmemes@lemmy.world : Linux themed memes
- !comicstrips@lemmy.world : for those who love comic stories.
founded 3 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Yeah, same. Was struck by it at a korean restaurant that had the equivalent of a wine pairing, and their selection was just … something for children, only children can't drink. As in, I like straight soju and makgeolli, but I'd rather get some craft makgeolli without sweeteners than something flavoured like chemical blueberry replica.
Commercially produced makgeolli will always use artificial sweeteners because there's still active fermenting taking place and any real sweeteners will be turned into alcohol, which will effect the taste and alcohol content. With craft makgeolli, you add a sweetener, like juice or honey or sugar, shortly before serving.
Mmm, bottle fermentation.
But I think the main point is more along the lines of expectations for alcohol and general tastes: I find overly sweet stuff a turn-off, and generally need to temper sweet stuff with something sour or bitter.
Also, mixing juice and alcohol can very often result in what a lot of us drank as teenagers, and may have rather negative associations to. Like I don't have problems with gimlets and micheladas or radlers, but I think I prefer them all on the boozier side, and stuff like rum & coke is just … not for me.
So if I go to a restaurant and get what I interpret as more or less teenager drinking swill full of artificial flavouring, Black Tower and general goon sack swill, I'm going to have a bad time, and be left wondering if this stuff is actually representative of what they consider alcohol for adults, or if the people at the restaurant are being weird.
Yeah, the smell of RedBull vodka makes me nearly puke now, after young me actually puked too often from it
I also don't like sweet alcohol stuff.
My little brother on the other side doesn't like beer and tends more to those sugar bombs.
Can't understand it... The sugar makes the hangover much worse
I drank Malibu once, when I was 12. I got very drunk (as 12 year olds do), and haven’t been able to smell it without nausea since
Yeah, I get it. There was a bit of a fruit flavored soju fad about ten years ago in Korea, but that has pretty much completely died off. You'd be hard pressed to find soju cocktails or makgeolli dolled up in Korea outside of a few regional places that want to be known for chestnut or corn or sweet potato makgeolli.