 |
|
| Beer (rec.drink.beer) Discussing various aspects of that fine beverage referred to as beer. Including interesting beers and beer styles, opinions on tastes and ingredients, reviews of brewpubs and breweries & suggestions about where to shop. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
|
|||
|
|||
Bud vs. Miller and macro brews
I know many of you may shun these, but for us beer drinkers with
budgets, what do you say? It's hard to say, but I think I prefer budweiser. On the other hand miller goes down smoother. Is Budweiser brewed with corn? Excuse me for my lack of knowledge on the subject, but I'm not a beer expert. I disagree with the commercials that say Miller has more taste, I actually think bud has more taste, I can't tell if it's corn or hops or what? Also what's up with this freshness debate? Which one is usually really fresher. I don't beleive miller's crap that all american beers are fresh because I bought some icehouse once that tasted stale as hell, you know, that metallic sort of taste. Other times I got icehouse and it was fresh. From the cheap beers, in my opinion Mickeys malt liquor is the best. Nice sweet flavor, goes down very smooth and no crappy aftertaste. Rolling Rock is also not half bad, If you can get it on sale. |
|
|
|||
|
|||
|
On Thu, 9 Dec 2004, mainunderdawg wrote: > I know many of you may shun these, but for us beer drinkers with > budgets, what do you say? It's hard to say, but I think I prefer I'm probably on as much a budget as anyone, and I just gotta say no. My solution is to drink less, drink better. Rather than spend $12 on a 12pack of nasty beer every pay day, I spend $12 on a mixed sixer of really good beer. |
|
|
|||
|
|||
|
Expletive Deleted wrote:
> On Thu, 9 Dec 2004, mainunderdawg wrote: > >>I know many of you may shun these, but for us beer drinkers with >>budgets, what do you say? It's hard to say, but I think I prefer > > I'm probably on as much a budget as anyone, and I just gotta say no. > My solution is to drink less, drink better. Rather than spend $12 on a > 12pack of nasty beer every pay day, I spend $12 on a mixed sixer of really > good beer. Word to that. Life's too short to drink cheap beer. Drink better, and drink less. -- dgs |
|
|
|||
|
|||
|
Expletive Deleted wrote:
> > Rather than spend $12 on a > 12pack of nasty beer every pay day, I spend $12 on a mixed sixer of really > good beer. Geez, buying single bottles of beer because you're "on a budget" makes about as much sense as "rent to own". Instead of paying $12 for 6 beers a day, why not skip a day and buy 24 bottles of beer every other day for $24-30? If it's variety you crave (as long as you don't DRINK 12 bottles per day) before you know it you'll have a good supply of great beer that hasn't sat around for who knows how long under the bright lights of the typical "beer" store that sells singles. |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
Expletive Deleted wrote:
> > Rather than spend $12 on a > 12pack of nasty beer every pay day, I spend $12 on a mixed sixer of really > good beer. Geez, buying single bottles of beer because you're "on a budget" makes about as much sense as "rent to own". Instead of paying $12 for 6 beers a day, why not skip a day and buy 24 bottles of beer every other day for $24-30? If it's variety you crave (as long as you don't DRINK 12 bottles per day) before you know it you'll have a good supply of great beer that hasn't sat around for who knows how long under the bright lights of the typical "beer" store that sells singles. |
|
|
|||
|
|||
|
On Thu, 09 Dec 2004 18:10:49 -0800, mainunderdawg wrote:
> I know many of you may shun these, but for us beer drinkers with budgets, > what do you say? It's hard to say, but I think I prefer budweiser. Bud is brewed with rice, Miller with corn. This makes Miller the more American of the two because corn comes from America while rice is an Asian import. I think the taste you like in Bud is the flavor of the beechwood aging. Some people think they can taste the corn in Miller, while the rice contributes practically no taste at all to Bud. Both are about 90% fermentable, contributing alcohol while adding practically nothing to the body. As far as freshness goes, both Bud and Miller are quite religious about removing out of date beer from distributors and retailers. What constitutes old? Beer that is 120 days old. When it comes to my favorite, it's Blatz. It has a skunk taste just like Heineken and Becks. -CB |
|
|
|||
|
|||
|
Craig Bergren ) wrote:
: I think the taste you like in Bud is the flavor of the : beechwood aging. Tell me more about that. Exactly how is Bud "beechwood aged?" I think the taste that some people like is the green apple flavor which comes from acataldehyde, considered an off-flavor by many purists. -- Bill reply to sirwill1 AT same domain as above |
|
|
|||
|
|||
|
Bill Benzel wrote:
> Craig Bergren ) wrote: > : I think the taste you like in Bud is the flavor of the > : beechwood aging. > > Tell me more about that. Exactly how is Bud "beechwood aged?" IIRC Beachwood chip are put into the wort. > > I think the taste that some people like is the green apple flavor which > comes from acataldehyde, considered an off-flavor by many purists. > -- Nels E Satterlund I don't speak for the company, specially here <-- Use this address for personal Email My Lurkers motto: I read much better and faster, than I type. |
|
|
|||
|
|||
|
"Nels E. Satterlund" > wrote in message
... > Bill Benzel wrote: >> Craig Bergren ) wrote: >> : I think the taste you like in Bud is the flavor of the >> : beechwood aging. >> >> Tell me more about that. Exactly how is Bud "beechwood aged?" > > IIRC Beachwood chip are put into the wort. No, it's post-fermentation. Or, to be more accurate (and if I recall correctly) it's at the very end of fermentation. The beechwood acts as a yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but it is still used. -Steve |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004 17:32:12 -0800, Steve Jackson wrote:
> "Nels E. Satterlund" > wrote in message > ... > >> Bill Benzel wrote: >>> Craig Bergren ) wrote: >>> : I think the taste you like in Bud is the flavor of the beechwood >>> : aging. >>> >>> Tell me more about that. Exactly how is Bud "beechwood aged?" >> >> IIRC Beachwood chip are put into the wort. > > No, it's post-fermentation. Or, to be more accurate (and if I recall > correctly) it's at the very end of fermentation. The beechwood acts as a > yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but > it is still used. > > -Steve According the AB website: "After a layer of beechwood chips is spread on the bottom of the lager tanks, the beer is transferred into the tanks. A portion of freshly yeasted wort called Kraeusen is added. Beechwood Aging is part of secondary fermentation in which the yeast settles on the beechwood chips and works until the beer is completely fermented. As secondary fermentation occurs, the beer is naturally carbonated and its final flavor develops - resulting in a smooth-tasting beer. This expensive process is unique to Anheuser-Busch. done." |
|
|
|||
|
|||
|
Steve Jackson > wrote:
>"Nels E. Satterlund" > wrote: >> Bill Benzel wrote: >>> Craig Bergren ) wrote: >>> : I think the taste you like in Bud is the flavor of the >>> : beechwood aging. >>> >>> Tell me more about that. Exactly how is Bud "beechwood aged?" >> >> IIRC Beachwood chip are put into the wort. > >No, it's post-fermentation. Or, to be more accurate (and if I recall >correctly) it's at the very end of fermentation. The beechwood acts as a >yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but it >is still used. I did another Anheuser-Busch factory tour Friday. 21 days in the (huge) tanks on beechwood. And the beechwood (not beachwood-- ew!) is used *strictly* so there's more surface area for the yeast to be exposed to the beer (it's no longer wort at that point-- 5-6 days of fermentation). Beechwood is the wood of choice because it has no flavor contribution to the beer. -- Joel Plutchak "Never try to teach a pig to sing; it wastes plutchak at [...] your time and it annoys the pig." -anonymous |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004 17:32:12 -0800, Steve Jackson wrote:
> "Nels E. Satterlund" > wrote in message > ... > >> Bill Benzel wrote: >>> Craig Bergren ) wrote: >>> : I think the taste you like in Bud is the flavor of the beechwood >>> : aging. >>> >>> Tell me more about that. Exactly how is Bud "beechwood aged?" >> >> IIRC Beachwood chip are put into the wort. > > No, it's post-fermentation. Or, to be more accurate (and if I recall > correctly) it's at the very end of fermentation. The beechwood acts as a > yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but > it is still used. > > -Steve According the AB website: "After a layer of beechwood chips is spread on the bottom of the lager tanks, the beer is transferred into the tanks. A portion of freshly yeasted wort called Kraeusen is added. Beechwood Aging is part of secondary fermentation in which the yeast settles on the beechwood chips and works until the beer is completely fermented. As secondary fermentation occurs, the beer is naturally carbonated and its final flavor develops - resulting in a smooth-tasting beer. This expensive process is unique to Anheuser-Busch. done." |
|
|
|||
|
|||
|
Steve Jackson > wrote:
>"Nels E. Satterlund" > wrote: >> Bill Benzel wrote: >>> Craig Bergren ) wrote: >>> : I think the taste you like in Bud is the flavor of the >>> : beechwood aging. >>> >>> Tell me more about that. Exactly how is Bud "beechwood aged?" >> >> IIRC Beachwood chip are put into the wort. > >No, it's post-fermentation. Or, to be more accurate (and if I recall >correctly) it's at the very end of fermentation. The beechwood acts as a >yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but it >is still used. I did another Anheuser-Busch factory tour Friday. 21 days in the (huge) tanks on beechwood. And the beechwood (not beachwood-- ew!) is used *strictly* so there's more surface area for the yeast to be exposed to the beer (it's no longer wort at that point-- 5-6 days of fermentation). Beechwood is the wood of choice because it has no flavor contribution to the beer. -- Joel Plutchak "Never try to teach a pig to sing; it wastes plutchak at [...] your time and it annoys the pig." -anonymous |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004 17:32:12 -0800, Steve Jackson wrote:
> "Nels E. Satterlund" > wrote in message > ... > >> Bill Benzel wrote: >>> Craig Bergren ) wrote: >>> : I think the taste you like in Bud is the flavor of the beechwood >>> : aging. >>> >>> Tell me more about that. Exactly how is Bud "beechwood aged?" >> >> IIRC Beachwood chip are put into the wort. > > No, it's post-fermentation. Or, to be more accurate (and if I recall > correctly) it's at the very end of fermentation. The beechwood acts as a > yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but > it is still used. > > -Steve According the AB website: "After a layer of beechwood chips is spread on the bottom of the lager tanks, the beer is transferred into the tanks. A portion of freshly yeasted wort called Kraeusen is added. Beechwood Aging is part of secondary fermentation in which the yeast settles on the beechwood chips and works until the beer is completely fermented. As secondary fermentation occurs, the beer is naturally carbonated and its final flavor develops - resulting in a smooth-tasting beer. This expensive process is unique to Anheuser-Busch. done." |
|
|
|||
|
|||
|
"Nels E. Satterlund" > wrote in message
... > Bill Benzel wrote: >> Craig Bergren ) wrote: >> : I think the taste you like in Bud is the flavor of the >> : beechwood aging. >> >> Tell me more about that. Exactly how is Bud "beechwood aged?" > > IIRC Beachwood chip are put into the wort. No, it's post-fermentation. Or, to be more accurate (and if I recall correctly) it's at the very end of fermentation. The beechwood acts as a yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but it is still used. -Steve |
|
|
|||
|
|||
|
Craig Bergren wrote:
> On Thu, 09 Dec 2004 18:10:49 -0800, mainunderdawg wrote: > > >>I know many of you may shun these, but for us beer drinkers with budgets, >>what do you say? It's hard to say, but I think I prefer budweiser. > > > > Bud is brewed with rice, Miller with corn. This makes Miller the more > American of the two because corn comes from America while rice is an > Asian import. I think you mean Californan import (that's why Kikkoman has a soy sauce plant here[for a value of here being Folsom CA]) I think the taste you like in Bud is the flavor of the > beechwood aging. Some people think they can taste the corn in Miller, > while the rice contributes practically no taste at all to Bud. Both are > about 90% fermentable, contributing alcohol while adding practically > nothing to the body. > > As far as freshness goes, both Bud and Miller are quite religious about > removing out of date beer from distributors and retailers. What > constitutes old? Beer that is 120 days old. > > When it comes to my favorite, it's Blatz. It has a skunk taste just like > Heineken and Becks. -- Nels E Satterlund I don't speak for the company, specially here <-- Use this address for personal Email My Lurkers motto: I read much better and faster, than I type. |
|
|
|||
|
|||
|
Nels E. Satterlund wrote:
> Craig Bergren wrote: > rice is an >> Asian import. > > I think you mean Californan import (that's why Kikkoman has a soy sauce > plant (in) Folsom CA Huh? Rice is from California because they make soy sauce there? Does that mean french fries come from Fremont, Ohio; Muscatine, Iowa; and Stockton, California because Heinz makes ketchup there? |
|
|
|||
|
|||
|
Nels E. Satterlund wrote:
> Craig Bergren wrote: > rice is an >> Asian import. > > I think you mean Californan import (that's why Kikkoman has a soy sauce > plant (in) Folsom CA Huh? Rice is from California because they make soy sauce there? Does that mean french fries come from Fremont, Ohio; Muscatine, Iowa; and Stockton, California because Heinz makes ketchup there? |
|
|
|||
|
|||
|
"Craig Bergren" > wrote in message
news 
> Bud is brewed with rice, Miller with corn. This makes Miller the more > American of the two because corn comes from America while rice is an > Asian import. Whatever. I don't know where Bud's rice comes from, but most of the rice consumed in America comes from California. > I think the taste you like in Bud is the flavor of the > beechwood aging. Beechwood contributes zero flavor. It's used as a clarifier. The taste difference in Bud is due to their yeast, which kicks out high levels of acetaldehyde. The chemical tastes like green apple. -Steve |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004 17:30:33 -0800, Steve Jackson wrote:
> "Craig Bergren" > wrote in message > news
>>> Bud is brewed with rice, Miller with corn. This makes Miller the more >> American of the two because corn comes from America while rice is an >> Asian import. > > Whatever. I don't know where Bud's rice comes from, but most of the rice > consumed in America comes from California. More rice is grown in Arkansas than in any other state, by a long shot. Rice, is not indigenous to the U.S. as is corn. Rice comes from Thailand, or thereabouts (at least according to the rice industry). http://www.riceweb.org/History.htm If these assumptions are correct, then domestication most likely took place in the area of the Korat or in some sheltered basin area of northern Thailand, in one of the longitudinal valleys of Myanmar's Shan Upland, in southwestern China, or in Assam. or more recently from Madagascar (Africa): http://www.tsha.utexas.edu/handbook/...w/RR/afr1.html The Texas rice industry owes its origins to the introduction of rice (Oryza sativa) seed from Madagascar to the Carolina colonies about 1685. http://www.riceweb.org/countries/usa.htm Rice in the US is produced in three principal areas: the Grand Prairie and Mississippi River Delta of Arkansas, Louisiana, Mississippi, and Missouri from 32° to 36° N latitude; the Gulf Coast of Florida, Louisiana, and Texas from 27° to 31° N latitude; and the Sacramento Valley of California from 38° to 40° N latitude. Arkansas produces more rice than any other state with almost 3 times the acreage of California. http://www.ers.usda.gov/publications...field/rcs-bby/ Arkansas--the largest rice growing State in the United States--harvested area is projected at 1.45 million acres... At 495,000 acres, harvested area in California is down 33,000 acres ... |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004 17:30:33 -0800, Steve Jackson wrote:
> "Craig Bergren" > wrote in message > news
>>> Bud is brewed with rice, Miller with corn. This makes Miller the more >> American of the two because corn comes from America while rice is an >> Asian import. > > Whatever. I don't know where Bud's rice comes from, but most of the rice > consumed in America comes from California. More rice is grown in Arkansas than in any other state, by a long shot. Rice, is not indigenous to the U.S. as is corn. Rice comes from Thailand, or thereabouts (at least according to the rice industry). http://www.riceweb.org/History.htm If these assumptions are correct, then domestication most likely took place in the area of the Korat or in some sheltered basin area of northern Thailand, in one of the longitudinal valleys of Myanmar's Shan Upland, in southwestern China, or in Assam. or more recently from Madagascar (Africa): http://www.tsha.utexas.edu/handbook/...w/RR/afr1.html The Texas rice industry owes its origins to the introduction of rice (Oryza sativa) seed from Madagascar to the Carolina colonies about 1685. http://www.riceweb.org/countries/usa.htm Rice in the US is produced in three principal areas: the Grand Prairie and Mississippi River Delta of Arkansas, Louisiana, Mississippi, and Missouri from 32° to 36° N latitude; the Gulf Coast of Florida, Louisiana, and Texas from 27° to 31° N latitude; and the Sacramento Valley of California from 38° to 40° N latitude. Arkansas produces more rice than any other state with almost 3 times the acreage of California. http://www.ers.usda.gov/publications...field/rcs-bby/ Arkansas--the largest rice growing State in the United States--harvested area is projected at 1.45 million acres... At 495,000 acres, harvested area in California is down 33,000 acres ... |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004 17:30:33 -0800, Steve Jackson wrote:
> "Craig Bergren" > wrote in message > news
>>> Bud is brewed with rice, Miller with corn. This makes Miller the more >> American of the two because corn comes from America while rice is an >> Asian import. > > Whatever. I don't know where Bud's rice comes from, but most of the rice > consumed in America comes from California. More rice is grown in Arkansas than in any other state, by a long shot. Rice, is not indigenous to the U.S. as is corn. Rice comes from Thailand, or thereabouts (at least according to the rice industry). http://www.riceweb.org/History.htm If these assumptions are correct, then domestication most likely took place in the area of the Korat or in some sheltered basin area of northern Thailand, in one of the longitudinal valleys of Myanmar's Shan Upland, in southwestern China, or in Assam. or more recently from Madagascar (Africa): http://www.tsha.utexas.edu/handbook/...w/RR/afr1.html The Texas rice industry owes its origins to the introduction of rice (Oryza sativa) seed from Madagascar to the Carolina colonies about 1685. http://www.riceweb.org/countries/usa.htm Rice in the US is produced in three principal areas: the Grand Prairie and Mississippi River Delta of Arkansas, Louisiana, Mississippi, and Missouri from 32° to 36° N latitude; the Gulf Coast of Florida, Louisiana, and Texas from 27° to 31° N latitude; and the Sacramento Valley of California from 38° to 40° N latitude. Arkansas produces more rice than any other state with almost 3 times the acreage of California. http://www.ers.usda.gov/publications...field/rcs-bby/ Arkansas--the largest rice growing State in the United States--harvested area is projected at 1.45 million acres... At 495,000 acres, harvested area in California is down 33,000 acres ... |
|
|
|||
|
|||
|
Craig Bergren wrote:
> On Thu, 09 Dec 2004 18:10:49 -0800, mainunderdawg wrote: > >>I know many of you may shun these, but for us beer drinkers with budgets, >>what do you say? It's hard to say, but I think I prefer budweiser. > > Bud is brewed with rice, Miller with corn. This makes Miller the more > American of the two because corn comes from America while rice is an > Asian import. Nope. Rice is grown in California and Louisiana, among other places. Budweiser uses a specific kind of rice, brewer's rice, and it's all American-grown. > I think the taste you like in Bud is the flavor of the > beechwood aging. Except that the "beechwood aging" process adds virtually nothing to the flavor of Bud (well, what little flavor the stuff has, anyway). Bud's "flavor" comes from its specific blend of pale malted barley and rice, its not-quite-at-threshold-perception blend of hops, and the qualities of A-B's house yeast strain(s). > Some people think they can taste the corn in Miller, That's a pretty neat trick, since Miller uses mainly corn syrup (and some brewer's corn), and the corn syrup is mainly sugar, so it ferments out fairly cleanly. If you taste "corn" flavors in beer, it's due to something else. > while the rice contributes practically no taste at all to Bud. Both are > about 90% fermentable, contributing alcohol while adding practically > nothing to the body. This much is quite true. > As far as freshness goes, both Bud and Miller are quite religious about > removing out of date beer from distributors and retailers. What > constitutes old? Beer that is 120 days old. I'm not sure A-B lets Bud sit on the shelves even that long. > When it comes to my favorite, it's Blatz. It has a skunk taste just like > Heineken and Becks. Yum, mispackaged bottled beer that's been overexposed to bright store lights. My un-favorite. -- dgs |
|
|
|||
|
|||
|
"dgs" > wrote in message
... > Nope. Rice is grown in California and Louisiana, among other places. > Budweiser uses a specific kind of rice, brewer's rice, and it's all > American-grown. He might mean that rice in general, the plant, not the actual grain they use, is an import. I think A-B's rice comes from California and Arkansas, but I'm not sure about the Arkansas. > > I think the taste you like in Bud is the flavor of the > > beechwood aging. > > Except that the "beechwood aging" process adds virtually nothing to the > flavor of Bud (well, what little flavor the stuff has, anyway). Beechwood aging does not add flavor, but avoids an off-flavor, according to what A-B people told me. > Bud's > "flavor" comes from its specific blend of pale malted barley and rice, > its not-quite-at-threshold-perception blend of hops, and the qualities > of A-B's house yeast strain(s). Again, A-B people told me that the yeast is the most significant factor in the taste of Bud. > > Some people think they can taste the corn in Miller, > > That's a pretty neat trick, since Miller uses mainly corn syrup (and > some brewer's corn), and the corn syrup is mainly sugar, so it ferments > out fairly cleanly. If you taste "corn" flavors in beer, it's due to > something else. Don't tell Joel, he's sure he tastes corn in S*iner B*ck. -- Lew Bryson "As for talking shit in this NG, Lew, you're the undisputed king, and that's no SHITE." -- Bob Skilnik, 1/31/02 www.lewbryson.com |
|
|
|||
|
|||
|
>Beechwood aging does not add flavor, but avoids an off-flavor, according to
>what A-B people told me. The bud ads I saw some years ago, it seemed perfectly obvious to me, were intended to mislead gullible consumers into thinking that beer was "aged" (presumably for a long time) in those big beautiful barrels we see in pictures of wine cellars, made only of expensive beechwood, to impart that delicious bud flavor. I often used those ads when discussing false advertising, and my college-level students invariably responded in that misled way, when I showed a slide of such an ad and asked them 'What does that ad tell you?" They were staggered to hear me read about "beechwood aging" from a book on beer-making; and then I added that by dividing the figure stated in the ad as the tremendous amount of beechwood A-B bought per year, by the amount of bud produced in a year, it came to about two ounces of wood per "quarter" of beer--about the amount of wood in a No. 2 pencil. So much for Truth in Advertising! vince norris |
|
|
|||
|
|||
|
Lew Bryson > wrote:
>"dgs" > wrote in message >> That's a pretty neat trick, since Miller uses mainly corn syrup (and >> some brewer's corn), and the corn syrup is mainly sugar, so it ferments >> out fairly cleanly. If you taste "corn" flavors in beer, it's due to >> something else. > >Don't tell Joel, he's sure he tastes corn in S*iner B*ck. Bite me, big guy. Yeah, Miller tastes very clean to me-- I did a side by side of Miller and Bud when Da Bears played home games down here and that was the only beer they sold in the stadium. No corn flavor in Miller at all, but the Bud had that nasty taste (I'm insensitive to acetaldehyde per se but do get it as a slightly "off" flavor). Shiner (and Rolling Rock) simply *screams* corn to my acetaldehyde-impaired palate. -- Joel Plutchak "Never try to teach a pig to sing; it wastes plutchak at [...] your time and it annoys the pig." -anonymous |
|
|
|||
|
|||
|
>Beechwood aging does not add flavor, but avoids an off-flavor, according to
>what A-B people told me. The bud ads I saw some years ago, it seemed perfectly obvious to me, were intended to mislead gullible consumers into thinking that beer was "aged" (presumably for a long time) in those big beautiful barrels we see in pictures of wine cellars, made only of expensive beechwood, to impart that delicious bud flavor. I often used those ads when discussing false advertising, and my college-level students invariably responded in that misled way, when I showed a slide of such an ad and asked them 'What does that ad tell you?" They were staggered to hear me read about "beechwood aging" from a book on beer-making; and then I added that by dividing the figure stated in the ad as the tremendous amount of beechwood A-B bought per year, by the amount of bud produced in a year, it came to about two ounces of wood per "quarter" of beer--about the amount of wood in a No. 2 pencil. So much for Truth in Advertising! vince norris |
|
|
|||
|
|||
|
Lew Bryson > wrote:
>"dgs" > wrote in message >> That's a pretty neat trick, since Miller uses mainly corn syrup (and >> some brewer's corn), and the corn syrup is mainly sugar, so it ferments >> out fairly cleanly. If you taste "corn" flavors in beer, it's due to >> something else. > >Don't tell Joel, he's sure he tastes corn in S*iner B*ck. Bite me, big guy. Yeah, Miller tastes very clean to me-- I did a side by side of Miller and Bud when Da Bears played home games down here and that was the only beer they sold in the stadium. No corn flavor in Miller at all, but the Bud had that nasty taste (I'm insensitive to acetaldehyde per se but do get it as a slightly "off" flavor). Shiner (and Rolling Rock) simply *screams* corn to my acetaldehyde-impaired palate. -- Joel Plutchak "Never try to teach a pig to sing; it wastes plutchak at [...] your time and it annoys the pig." -anonymous |
|
|
|||
|
|||
|
"Lew Bryson" > wrote in
news 
Prodigy? They're still there? That's cool. No sarcasm intended. >> > Some people think they can taste the corn in Miller, >> >> That's a pretty neat trick, since Miller uses mainly corn >> syrup (and some brewer's corn), No, stick with the former. Miller uses only corn syrup. No actual corn to be seen. They actually have a "hot shed" that they can pull the rail cars full of "dextrose" through. The whole thing (corn syrup, the tank it's in, the rail car it sits on, etc.) are all heated to 90F so that the syrup is more viscous (oh, carp [sic]...less viscous...flows more, like, better). >> and the corn syrup is >> mainly sugar, so it ferments out fairly cleanly. If you >> taste "corn" flavors in beer, it's due to something else. Wha...!? Can you say PreProPils? Of course, corn-ish flavors can be the result of poor process. But corn, if used intentionally, can certainly contribute to flavor and aroma. > Don't tell Joel, he's sure he tastes corn in S*iner B*ck. You can't? That falls into the "Seriously?" category. Scott Kaczorowski Seal Beach, CA > www.lewbryson.com Heh! I LOVE it! How are things with you, Lew? I hope they are well. |
|
|
|||
|
|||
|
On Thu, 16 Dec 2004 12:56:09 -0500, Scott Kaczorowski wrote:
> > No, stick with the former. Miller uses only corn syrup. No actual corn > to be seen. Totally in keeping the the All American business process of outsourcing. Why convert your own corn starch to sugar when you can outsource the process to ADM? It's shame that shipping costs prohibit moving the process to India. |
|
|
|||
|
|||
|
"Scott Kaczorowski" > wrote in message
> "Lew Bryson" > wrote in > Prodigy? They're still there? That's cool. No sarcasm > intended. Nah, they got bought by SBC Yahoo, but we still have the addresses, for which I'm thankful. Beats changing it, even with the spam. The address is essentially a fossil. > > Don't tell Joel, he's sure he tastes corn in S*iner B*ck. > > You can't? That falls into the "Seriously?" category. Do I taste something in Shiner that tastes like corn on the cob or cornbread or grits or cornmeal? No. Do I taste another sweet, vaguely grainy flavor that I think Joel (and you, evidently) thinks is corn? Yes. > > www.lewbryson.com > > Heh! I LOVE it! So does my Mom. > How are things with you, Lew? I hope they are well. Pretty good, actually. 2004 is shaping up to have been my best year ever for writing income, by a strong margin, and my marriage and family are great. How's by you? -- Lew Bryson www.LewBryson.com Author of "New York Breweries" and "Pennsylvania Breweries," 2nd ed., both available at <www.amazon.com> The Hotmail address on this post is for newsgroups only: I don't check it, or respond to it. Spam away. |
|
|
|||
|
|||
|
"Scott Kaczorowski" > wrote in message
> "Lew Bryson" > wrote in > Prodigy? They're still there? That's cool. No sarcasm > intended. Nah, they got bought by SBC Yahoo, but we still have the addresses, for which I'm thankful. Beats changing it, even with the spam. The address is essentially a fossil. > > Don't tell Joel, he's sure he tastes corn in S*iner B*ck. > > You can't? That falls into the "Seriously?" category. Do I taste something in Shiner that tastes like corn on the cob or cornbread or grits or cornmeal? No. Do I taste another sweet, vaguely grainy flavor that I think Joel (and you, evidently) thinks is corn? Yes. > > www.lewbryson.com > > Heh! I LOVE it! So does my Mom. > How are things with you, Lew? I hope they are well. Pretty good, actually. 2004 is shaping up to have been my best year ever for writing income, by a strong margin, and my marriage and family are great. How's by you? -- Lew Bryson www.LewBryson.com Author of "New York Breweries" and "Pennsylvania Breweries," 2nd ed., both available at <www.amazon.com> The Hotmail address on this post is for newsgroups only: I don't check it, or respond to it. Spam away. |
|
|
|||
|
|||
|
"Lew Bryson" > wrote in
news
Prodigy? They're still there? That's cool. No sarcasm intended. >> > Some people think they can taste the corn in Miller, >> >> That's a pretty neat trick, since Miller uses mainly corn >> syrup (and some brewer's corn), No, stick with the former. Miller uses only corn syrup. No actual corn to be seen. They actually have a "hot shed" that they can pull the rail cars full of "dextrose" through. The whole thing (corn syrup, the tank it's in, the rail car it sits on, etc.) are all heated to 90F so that the syrup is more viscous (oh, carp [sic]...less viscous...flows more, like, better). >> and the corn syrup is >> mainly sugar, so it ferments out fairly cleanly. If you >> taste "corn" flavors in beer, it's due to something else. Wha...!? Can you say PreProPils? Of course, corn-ish flavors can be the result of poor process. But corn, if used intentionally, can certainly contribute to flavor and aroma. > Don't tell Joel, he's sure he tastes corn in S*iner B*ck. You can't? That falls into the "Seriously?" category. Scott Kaczorowski Seal Beach, CA > www.lewbryson.com Heh! I LOVE it! How are things with you, Lew? I hope they are well. |
|
|
|||
|
|||
|
"dgs" > wrote in message
... > Nope. Rice is grown in California and Louisiana, among other places. > Budweiser uses a specific kind of rice, brewer's rice, and it's all > American-grown. He might mean that rice in general, the plant, not the actual grain they use, is an import. I think A-B's rice comes from California and Arkansas, but I'm not sure about the Arkansas. > > I think the taste you like in Bud is the flavor of the > > beechwood aging. > > Except that the "beechwood aging" process adds virtually nothing to the > flavor of Bud (well, what little flavor the stuff has, anyway). Beechwood aging does not add flavor, but avoids an off-flavor, according to what A-B people told me. > Bud's > "flavor" comes from its specific blend of pale malted barley and rice, > its not-quite-at-threshold-perception blend of hops, and the qualities > of A-B's house yeast strain(s). Again, A-B people told me that the yeast is the most significant factor in the taste of Bud. > > Some people think they can taste the corn in Miller, > > That's a pretty neat trick, since Miller uses mainly corn syrup (and > some brewer's corn), and the corn syrup is mainly sugar, so it ferments > out fairly cleanly. If you taste "corn" flavors in beer, it's due to > something else. Don't tell Joel, he's sure he tastes corn in S*iner B*ck. -- Lew Bryson "As for talking shit in this NG, Lew, you're the undisputed king, and that's no SHITE." -- Bob Skilnik, 1/31/02 www.lewbryson.com |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004, Craig Bergren wrote: > On Thu, 09 Dec 2004 18:10:49 -0800, mainunderdawg wrote: > > > I know many of you may shun these, but for us beer drinkers with budgets, > > what do you say? It's hard to say, but I think I prefer budweiser. > > > Bud is brewed with rice, Miller with corn. This makes Miller the more > American of the two because corn comes from America while rice is an > Asian import. I think the taste you like in Bud is the flavor of the > beechwood aging. Some people think they can taste the corn in Miller, > while the rice contributes practically no taste at all to Bud. Both are > about 90% fermentable, contributing alcohol while adding practically > nothing to the body. > > As far as freshness goes, both Bud and Miller are quite religious about > removing out of date beer from distributors and retailers. What > constitutes old? Beer that is 120 days old. > > When it comes to my favorite, it's Blatz. It has a skunk taste just like > Heineken and Becks. > > > -CB > Pay attention, cus that's a good troll! |
|
|
|||
|
|||
|
"Craig Bergren" > wrote in message
news
> Bud is brewed with rice, Miller with corn. This makes Miller the more > American of the two because corn comes from America while rice is an > Asian import. Whatever. I don't know where Bud's rice comes from, but most of the rice consumed in America comes from California. > I think the taste you like in Bud is the flavor of the > beechwood aging. Beechwood contributes zero flavor. It's used as a clarifier. The taste difference in Bud is due to their yeast, which kicks out high levels of acetaldehyde. The chemical tastes like green apple. -Steve |
|
|
|||
|
|||
|
On Fri, 10 Dec 2004, Craig Bergren wrote: > On Thu, 09 Dec 2004 18:10:49 -0800, mainunderdawg wrote: > > > I know many of you may shun these, but for us beer drinkers with budgets, > > what do you say? It's hard to say, but I think I prefer budweiser. > > > Bud is brewed with rice, Miller with corn. This makes Miller the more > American of the two because corn comes from America while rice is an > Asian import. I think the taste you like in Bud is the flavor of the > beechwood aging. Some people think they can taste the corn in Miller, > while the rice contributes practically no taste at all to Bud. Both are > about 90% fermentable, contributing alcohol while adding practically > nothing to the body. > > As far as freshness goes, both Bud and Miller are quite religious about > removing out of date beer from distributors and retailers. What > constitutes old? Beer that is 120 days old. > > When it comes to my favorite, it's Blatz. It has a skunk taste just like > Heineken and Becks. > > > -CB > Pay attention, cus that's a good troll! |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| CBN Evening Brews | Beer | |||
| Remembering Some Strange Old Brews | Beer | |||
| Brews of herbs and spices | General Cooking | |||
Hybrid Mode
