Down to 4.6%
https://www.thesun.co.uk/money/14105...down-per-cent/
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Wasn't it once badly referred to as “wife beater" after some drunk too much and would go home and be abusive to their poor wife's ?
Has the alcohol content been reduced to enable it to be competitively priced since unit pricing has been introduced?
Not as 'reassuringly expensive' as it used to be.
A pint of SA at 4.2% was considered seriously strong when I were a lad - I can't say I've ever been much of a fan of anything much stronger than that.
I am not a fan of alcohol but even as a lad I always thought christ this stuff tastes strong , not for me , tastes like battery acid
Let's be honest if someone is going to stop drinking lager because it has gone down from 4.8 to 4.6 percent and switch to a stronger brew , they are an alcoholic and need to go and see their doctor before their liver packs in
You and your neighbour make it sound like the brewery is deliberately trying to poison its customers ! The process of making beer/lager is a natural chemical process. There is nothing illegal contained in it. They cant ‘ramp up’ the chemical process as you put it - they just make more to meet demand. If you drank five pints of any liquid in a row, including water, then anyone could feel a ‘bit ill’.
They do add finings in some instances, you are correct, but you’ll also know that they’re not chemicals.
They do also treat the water so that it remains consistent but then again only with natural ingredients. A brewer will tell you that brewers water is the best water you’ll ever taste
What is used for finings? Egg whites? Fish bladder? Presumably the whole point is that they don't make it into the finished product anyway?
Given the pride that the Germans have in their beer purity laws - is there anything they do in Germany when makign lager that isn't standard practice elsewhere anyway?
I've not had a pint of lager since 2019. Don't miss it at all and when I smell it I do wonder - did I really used to enjoy drinking that?!
Don't they pasteurise the beer to preserve it?
Wasn't there some evidence that showed traces of Pesticide in some Lager-Beers?
The big brewers use fish bladders which is why they can’t call their beers vegan.
The Reinheitsgebot stated just the four ingredients water, barley, hops and yeast... I don’t know if finings were used as part of the process and that they weren’t considered an ingredient... their purpose (as I’m sure you know but maybe others don’t) is to bring clarity to the finished liquid
COUGH, COUGH......
https://www.connexionfrance.com/Fren...e%20glyphosate.
I think that (and filtering or centrifuging) is more to do with remove residual yeasts so there is no bottle, cask or keg conditioning going on. So more to do with getting a consistent product than stopping it going off. Bottle and cask conditioned beers are not pasteurised and are not usually filtered* so they condition in the bottle or cask and you can be less certain that the beer will taste the same in a month as it does today.
It is natural for the flavour of beer to change over times. Many home brewers drink the first bottle a couple of weeks after bottling and think "that is OK", a month later, they get to the last bottle from the batch, when the beer has conditioned and it tastes great. That wouldn't happen if it had been pasteurised or filtered.
*In some cases breweries will filter or centrifuge the beer and then "bottling yeast" for bottle conditioned beers.
You won't find Germans drinking slop like Carling. They wouldn't touch it with a bargepole.
Stella is disgusting; Heineken too.