A new year doesn’t just wipe the slate clean for your habits; it’s a chance to rethink beer, too. As 2026 starts, beer culture feels sharper, more welcoming, and way more focused on flavour. Craft brewing isn’t the niche club it used to be. People are genuinely curious about what’s in their glass, and access to great beer has never been easier, especially when you buy beer online.
Still, a few old beer myths just refuse to disappear. So let’s leave them behind for good. Here are 10 beer myths that definitely don’t belong in 2026. It’s time to make smarter, tastier choices.
1. Dark Beer Always Means Higher Alcohol Content
Let’s start with one of the most stubborn ones: the idea that darker beers have more alcohol. Not true. The color of your beer comes from roasted malts, not from how much alcohol’s in it. You’ll find jet-black stouts with just 4% ABV, and pale gold lagers that hit 8%. Take Guinness Draught as an example, famously dark, but only 4.2% alcohol, which is actually less than many light-colored IPAs. So don’t let color trick you into thinking you’re picking the stronger beer.
2. Bottles Reserve Quality Better Than Cans
Now, about bottles versus cans. For years, beer fans swore bottles tasted better, but that’s just old thinking. Modern cans actually protect beer better from light, which keeps it from getting “skunky.” Cans are easier to carry, chill faster, and seal tighter than bottles. That metallic taste some people complain about? It’s all in their heads; the beer never touches the aluminum. That’s why so many craft breweries have switched to cans; they keep beer fresher.
3. Every Beer Needs to Be Ice-Cold
And about serving beer ice-cold, that advice ruins a good brew. Sure, light lagers and pilsners taste great cold, around 38-45°F. But when you serve craft beer too cold, you numb your taste buds and lose all those flavors the brewer worked hard to create. Stouts, porters, and strong ales are best at 50-55°F; IPAs and pale ales show their best side at 45-50°F. Temperature matters. Let your craft beer warm up a little after you take it out of the fridge, you’ll taste the difference.
4. Any Glass Will Do for Drinking Beer
Think a glass is just a glass? Not even close. The way your beer glass is shaped changes everything: aroma, flavor, the whole drinking experience. Take tulip glasses: they pull the aroma right up to your nose, ideal for IPAs and Belgian ales. Wheat beer glasses? They show off the beer’s color and help keep that thick foam in place. Snifters let you cradle strong, high-ABV beers, warming them just a bit and opening up all those deep flavors. Even the foam behaves differently depending on the glass. You don’t need a separate glass for every beer under the sun, but picking the right one absolutely elevates what you taste and smell.
5. Beer Is Exclusively a Man Drink
Let’s toss out the tired old idea that beer belongs to men. It’s just not true. Women have brewed and enjoyed beer for thousands of years, think ancient Mesopotamia, medieval Europe, brewing was often women’s work. Fast forward to today, and women are not just drinking beer; they're making it, winning awards as brewers, cicerones, and shaping the craft beer scene in a big way. That whole “beer is for men” thing? Pure marketing, not history. Good beer’s for everyone, no matter who you are.
6. Lower Alcohol Means Less Flavour
Now, about session beers and lower-ABV brews, don’t believe anyone who calls them bland. Brewing a beer that’s packed with flavor but goes easy on the alcohol actually takes great skill. Some of the best session IPAs, light sours, and table beers are loaded with hops, fruity esters, and rich malt character, all while keeping things under 4 or 5 percent ABV. They let you enjoy a few rounds without feeling weighed down or getting too tipsy. Lower alcohol doesn’t mean less taste; it means the brewer really knows what they’re doing.
7. India Pale Ales Must Be Aggressively Bitter
While traditional IPAs were indeed hop-forward and bitter, the modern IPA landscape has evolved dramatically. New England IPAs (or Hazy IPAs) emphasize juicy, tropical fruit flavours with minimal bitterness. These beers use hops for aroma and flavour rather than bitterness, creating smooth, approachable IPAs that even non-IPA drinkers enjoy. Hops contain hundreds of compounds beyond just the bittering acids, and modern brewing techniques extract different characteristics depending on when and how they're added. An IPA can be citrusy, piney, floral, or fruity without being face-puckeringly bitter.
8. High-Alcohol Beers Require More Brewing Expertise
It's tempting to think that brewing a 12% imperial stout is more difficult than making a 4% pilsner, but the opposite is often true. High-ABV beers can hide imperfections behind bold flavours and alcohol warmth. Creating a clean, crisp, low-alcohol lager requires precision, high-quality ingredients, and technical mastery, as there's nowhere for flaws to hide. Every off-flavour becomes immediately apparent. This is why classic styles, such as Czech pilsners and German lagers, are considered benchmarks of brewing skill. Strength doesn't equal complexity or difficulty.
9. Beer Causes "Beer Belly"
People have blamed beer for the infamous “beer belly” for ages, but honestly, it’s not that simple. Gaining weight comes down to eating and drinking more calories than you’re burning, no matter what you’re reaching for. Sure, beer has calories,so does wine, so do cocktails, even your favorite soda or juice. That stubborn belly? It’s usually from taking in too many calories overall, and let’s be real, those late-night snacks you grab with a drink don’t help either. If you enjoy beer in moderation, mix in some exercise, and actually pay attention to what you’re eating, you won’t magically wake up with a beer belly.
10. Excessive Means Poor Quality Brew
Now, let’s talk about that foamy head on your beer. Some people see it and think they’re getting ripped off, but the truth is that foam, brewers call it “head retention”, is a good thing. It means your beer was made and poured well, with fresh ingredients and the right amount of bubbles. The foam traps all those great aromas, making your beer smell and taste better, and it adds a creamy feel in your mouth. Different beers need different amounts of foam. A German hefeweizen, for example, should have a big, pillowy head, while cask ales go lighter on the foam. What you definitely don’t want is a beer with no head at all that’s usually a sign it’s gone flat or stale.
As we move into 2026, it's time to leave these beer myths behind and appreciate beer for what it truly is, a diverse, complex beverage with something for everyone. Understanding the facts behind these misconceptions will help you make better choices, enjoy your beer more fully, and maybe even impress your friends with your knowledge.
At Beer Cartel, we're passionate about helping you discover the perfect beer for your taste, whether you're exploring craft IPAs, trying out dark stouts, or keeping it classic with crisp lagers. Our curated selection celebrates the diversity and quality of beer culture, myth-free and ready for you to enjoy. Here's to drinking smarter, not harder, in the year ahead!