Oh, did I mention the 13% stout comes in a 22oz bottle and the lambic a 750ml bottle? Sharing...
I do agree that it's nice to drink "sessionable" (lower ABV, easy to to drink) beers. Nothing (to me) is as refreshing as a well done lager, pale ale, or IPA. But like wine/liquor drinkers, sometimes you want a big, bold sipping beer.
As for the "flavored beer" thing, well, it's not really historically correct. Beer is a flavored beverage where the spice/flavor has always been at the focal point (hoppy German Lagers that have been around for hundreds of years, big dark german lagers called Bocks/Doppelbocks that have been around for probably close to a thousand years. Those are the drinks of Germany, not watery stuff. Belgium has been brewing lambics and big bold pale/dark ales for close to a thousand years as well. Britian is known for both their bitters (basically pale ales with varying hop bitterness) and stouts/porters. Beer goes all the way back to ancient Egypt where different spices and herbs were used before the discovery of hops).
American Adjunct Lagers (or light lagers, such as Bud, Coors, etc) are a fairly recent thing spawned after prohibition (used rice and other adjuncts because barley was being used for war) and is really just a marketing success story (marketed light and cheap beer to woman then used marketing to try to apeal it to men. It worked in large part because prohibition killed the once-thriving beer culture in the country). Luckily, things are starting to get back to normal with a growing beer culture in this country.
Most people think this rising "craft" beer movement is atypical when it's actually a return to normalcy. The formation of Bud, Miller/coors, and the other giants is a very recent and abnormal thing for beer. Try some local lagers/ales, you might actually change your mind.
