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I like Lagers and ales

I really like Oktoberfests, Dunkels, and Bocks

and Yuengling

A question comes to my mind. Is there a connection between not liking highly hopped beer and not liking licorice?

I find this in Google.

NOBLE HOPS


Noble hops are mainly hops cultivated in Europe, namely Germany and Czech. This variety of hops is what most breweries use. It offers a good balance of beta and alpha acids, making the beer more flavorful.

Other than their acids, noble hops are also a good source of humulene. This aromatic essential oil will make your beer more fragrant. It offers a blend of licorice, earthy, and floral twist to your drink.

This hop variety is perfect for an aromatic blend with lower bitterness.

Noble hops are great, that's what gives European beers their flavor profile.  I also like the Saaz hops that you commonly find in Czech beers.

I tend to dislike the more bitter hops that are prevalent in American brewing, the so-called "C-hops" so named, because they all start with the letter "C."

Cascade, Centennial, Chinook, Citra, and Columbus.

Skunk.  Ewww.

If you want a really good pilsner, and you can't get Live Oak Pilz, I always recommend Bohemia.  It's a really good Mexican version of a Czech pilsner.

And it's not just "good for a Mexican beer"-- it's legitimately tasty by any standard.

Also, it comes in a brown bottle.  Smart hombres.

Miller Lite is "off"

it's really bad, I won't drink it

It's about the only beer I won't drink

and Bohemia is a very good beer

In the context of beer, I'm not even sure what "smooth" means.  I suppose a beer with little carbonation might seem smoother than a beer with heavy carbonation?  Or a beer with more sugars remaining undigested might seem creamier and therefore smoother than a beer where more of the sugars have been digested by the yeast?  Or a beer with more malt character and less hop character might seem smoother since it is less bitter and likely a little sweeter?  Or is it a reference to mouth-feel?  I'm really not sure.  I consider it sort of a nothing word as it relates to beer descriptors, because it could mean so many different things, none of which are particularly related to the style of beer being brewed.  There are many ales-- especially American IPAs-- that are so bitter and biting that I don't consider them smooth at all.  And there are many lagers-- like a Czech pilsner-- that are so beautifully balanced between malt and hops, that I consider them to be extremely smooth, while also being very crisp due to the nature of a lager.

Crisp, I get.  Lagers are fermented cold with "bottom-fermenting yeasts", that process is called "lagering" hence the name "lager" for this style of beer.  Ales are fermented at warmer temps with a "top-fermenting yeast" and since you don't have to keep the wort cold while it ferments, ales are a lot more common among home-brewers, especially novice ones.  This difference in the specie of yeast results in a very different beer-making process, and a different product.

Here's an excerpt from the internet that describes "crispness" with respect to lagers:

Lager Yeast, Saccharomyces pastorianus, is a bottom fermenting yeast used for brewing lager style beers. It is physiologically distinct from the top fermenting (so called because it forms a thick foam at the top of the wort during fermentation) ale yeast S. cerevisiae in its abilities to ferment at cooler temperatures and to ferment the sugar melibiose. Lager yeast also typically ferments more of the sugars than ale yeast, leading to a crisper taste.

https://beerandbrewing.com/dictionary/3UQVYHa3Gu/