I wonder if they treat the water with salts and other minerals. That could be what he is thinking off when he says they add chemicals.Originally Posted by StraightOuttaCanton
Edit
They could also add finings
| + Visit Cardiff FC for Latest News, Transfer Gossip, Fixtures and Match Results |
I wonder if they treat the water with salts and other minerals. That could be what he is thinking off when he says they add chemicals.
Edit
They could also add finings
Yes but you said "It’s beer. There are no chemicals in it."
You should have said there are no added chemicals.
Some do - I'm not sure about Stella - there's preservatives and colourings etc.
I thought preservatives only went into bottled/canned beer to prolong its shelf life, like the added stuff to IPA when it was initially made to be shipped to the troops in the Rahj.
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?!
It's not what the Germans do to it, more what they don't do to it. Drink draught Berliner Kindl or Dortmunder Tier for a session and you'll never want british lager ever again.
But that's the point: I always assumed that stella, carling and the rest were somehow brewed differently to german beers. I'd assumed that the Reinheitsgebot indicated that other beers did have ingredients other than the basic 3. But as we've learned here - they don't. Clearly taste is a mattter of preference rather than fact, but I would drink any German lager over anything else (although I am not a fan of Kindl) and I am sure there must be a fundamental difference between German beer on the one hand and stuff like Carling, Stella or Fosters on the other. But it doesn't look like it is the names of the ingredients - the quality of the ingredients and the process from there on maybe, but not the ingredients themselves.
Interesting thread - it's made me want a beer for the first time in about 15 months!
British brewers used (may still) add gravy browning for colouring, but that is based on burnt sugar, they didn't use artificial colouring. As for preservatives, the alcohol does that, no other preservatives are added.
Don't they pasteurise the beer to preserve it?
Wasn't there some evidence that showed traces of Pesticide in some Lager-Beers?
COUGH, COUGH......
https://www.connexionfrance.com/Fren...e%20glyphosate.
I always knew you can’t trust the cheese eating, beer fiddling, surrender monkeys
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.
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
You mean hops, they are preservatives.
You won't find Germans drinking slop like Carling. They wouldn't touch it with a bargepole.
I don't know but back in the 1800s they used to struggle to keep the beer good until it arrived in India, so they did 'something' to it. Hence the name India pale ale to tell people it was different. Not sure it is any more.
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.
Stella is disgusting; Heineken too.
Home-brewed beer and homemade bread are both well worth the effort.Don't tempt me into brewing my own
I've already been making my own jerky, preserves and it's just the next step
Why don't you give a 'shout-out' to the name of your craft brewery?
Absolutely. Always try and suppport local independents.
I've always bought Tiny Rebel, Pipes and Glamorgan, Felinfoel etc.
In fact I've just picked a big delivery of Tiny Rebel which is always fantastic
Have you tried any thing from these guys https://www.flowerhorn.co.uk/ ?
No it's next on my list but I've heard good things
Posting Permissions
Reply With Quote