I agree, with a small handful of notable exceptions… Yuengling Light and Straub Light both contain some measure of corn adjunct; I can easily manage to enjoy either on a blistering hot Summer afternoon.
Samuel Adams Light uses 100% barley malt with no adjuncts (or so says their sales representative), and that one as well can be right enjoyable to me under the proper set of circumstances.
Truly, though, I feel that a good beer has to be 100% barley malt (unless stylistically it cannot exist without some adjunct… oatmeal stout, and weissbier come immediately to mind).
Now I’ll post about my favorite light beer of all time.
Fizzically, Ort. Carlton in Gaseous (from the neon lights and carbon monoxide) Athens, Georgia.