Post Number: 269
Posted From: 22.214.171.124
|Posted on Sunday, October 08, 2006 - 03:29 pm: ||
I just got this article forwarded to me from my mother:
At first, I thought it was going to be a praise of the Classic American Pilsener article, but then I realized it was actually saying "CAPs are good so drink Bud Light." Anyone else care to count the factual errors? I get nine.
Post Number: 63
Posted From: 126.96.36.199
|Posted on Sunday, October 08, 2006 - 06:19 pm: ||
Interesting. Sounds like the children's story- " emperor Adolphus's new clothes".
My favorite quote from the review: "The big breweries got big by caring about consistency, and using more expensive ingredients than the cheap malts and hops used by failed brewers."
Did the German immigrants bring doppelbock brewing with them? I always thought they brought pilsner brewing with them.
Did the original Bohemian Pilseners made in Budweis include Rice? I am no expert, but I would think otherwise.
Did Budweiser always use rice in the recipe? Or did they use corn at one time? I read recently that Michelob used an all-malt formula at one time, and now is a rice-adjunct brew.
Post Number: 2466
Posted From: 188.8.131.52
|Posted on Monday, October 09, 2006 - 03:11 pm: ||
One - The first brewers in America were German,
Two - You can't make pilsener with American six-row barley, because it's too protein rich. You end up with unprecipitated blobs of protein, sort of like drinking a lava lamp.
Never heard chill haze described as a lava lamp before
Post Number: 5918
Posted From: 184.108.40.206
|Posted on Monday, October 09, 2006 - 06:17 pm: ||
"The first brewers in America were German"...weren't they British? Ya know, the Plymouth Rock/beer story. How about Washington/Jefferson/Franklin?
LIfe begins at 60...1.060, that is.
Post Number: 4373
Posted From: 220.127.116.11
|Posted on Tuesday, October 10, 2006 - 08:10 pm: ||
"In the late 1800s a temperance movement started gaining momentum. Interestingly, lager was previously not considered alcoholic, as it only had a 3.2 percent alcohol content."
Ummmmm....all the CAP data (with historical references) I've seen published in various homebrewing articles do not agree with this.
Post Number: 699
Posted From: 18.104.22.168
|Posted on Tuesday, October 10, 2006 - 08:29 pm: ||
Not to mention that there was probably some form of chicha brewed in at least Mexico if not the southern united states for thousands of years.