I've noticed that Spain seems yet to have undergone the microbrew revolution, so that outside of the Brit- or Ire-pubs, most of the beer you'll find on tap is eminently drinkable but fairly undistinguished mass-market lager.

So if you're looking for a good but locally-produced alternative, I have some advice: a brasserie called Naturbier on the Plaza Santa Ana. They make two: a rubia and a tostada. Either is good; imho, the rubia is better, and maybe a better choice for the kind of 40-plus-degree afternoons we've recently seen in Madrid.

If Bud is more your speed , give it a miss, as you're likely to end up asking what people see in this cloudy crap. On the other hand, if you're a beermeister, my guess is you'll find the beer here not bad -- probably not comparable to the best on offer in Eire, the UK or Germany -- but a cut above most home-grown you'll find in Spain.