..and glysophate. Only trace, but there nevertheless.
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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.
:hehe: it is :hehe:
Ive been working on moonshine for the last few months, only making hand sanitizer officer :hehe: looking at going legit with the right licences as craft Gin's are massive business, i know someone local who has setup a legit craft gin business and he is doing great, he wont help me though as i will be in competition to him ( fair enough )
Have you tried any thing from these guys https://www.flowerhorn.co.uk/ ?
They made it stronger than beer brewed for consumption in the UK. Stronger beers take longer to mature and reach their best. I've just brewed a Barley Wine that will come out about 10% ABV, it should be ready to drink at Christmas. I didn't have to add anything or do anything different to other beers other than use more malt than for the 4 to 5% beers that I usually brew.
It’s in Toronto’s east end...I figured that it might be difficult for most on here to drop in for a pint. It’s only small... a brew pub with 80 seats and the brewery in the back... I’ve only got a small stake in it ca. 8% but I’ve worked in the alcohol industry all my life so when I got the chance it was a way for me to carry or vicariously living the dream through others..
If anyone is ever in Toronto then PM me I’ll share more detail