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Potent Brewskies
Dogfish Head brews a "120 Minute IPA" which is 21% ABV. It's actually
unpleasant. Tastes nothing like beer, a lot like cognac. Their 60 and 90 Minute IPAs are a hophead's dream though. ScottR |
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On 2005-09-10, Dog3 > wrote:
> > "I'm pretty sure the Americans have something up their sleeve." Up it, down it, been there, done that. Yep, Samuel Adams has already brewed a 25% abv beer, Utopias Limited Edition. I don't know if you can get it anymore. I saw a bottle at BevMo about a year ago. Probably on ebay for collector prices (>$100). http://www.sptimes.com/2003/06/18/Ta...rs__utop.shtml nb |
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I'm reminded of an old bar-bet; It's for guys with nothing beter to do, who spend lots of time sitting around bar-rooms. Using a shot glass, Drink 60 (?) beers in 60 minutes. ie one shot-glass of beer every minute. ( not sooner, not later ) Then, walk across the room if you can. <rj> |
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<RJ> wrote:
> I'm reminded of an old bar-bet; > It's for guys with nothing beter to do, > who spend lots of time sitting around bar-rooms. > > Using a shot glass, > Drink 60 (?) beers in 60 minutes. > > ie one shot-glass of beer every minute. ( not sooner, not later ) > > Then, walk across the room if you can. > > > <rj> No law-abiding bar (okay, that sounds funny) would allow this any more. We had a place in Memphis (East End Grill) have their liquor license yanked after allowing a group of college kids get into a drinking contest. Not only did they allow it, witnesses said the employees encouraged it. And they weren't drinking beer. I can't remember the exact drink but it was one of those fru-fru red things with about 4 liquors in it. Not only were the employees aware the kids were loaded and kept on serving them, one of the boys collapsed and died of severe alcohol poisoning. I enjoy my beer and wine. But drinking contests and shit like this are just stupid. (And I don't drink and drive.) I have no use for a beer that is 25% alcohol. Keep your PGA and other stuff with no purpose other than to get you drunk FAST. Where's the fun in that, really? It's like the hot sauce thread - it isn't sauce, it's just hot. Eat some raw Thai chillies if you want to burn your mouth off. I'll say no thanks  Jill |
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On Sat, 10 Sep 2005 19:55:08 -0500, "jmcquown" > wrote:
><RJ> wrote: >> I'm reminded of an old bar-bet; >> It's for guys with nothing beter to do, >> who spend lots of time sitting around bar-rooms. >> >> Using a shot glass, >> Drink 60 (?) beers in 60 minutes. >> >> ie one shot-glass of beer every minute. ( not sooner, not later ) >> >> Then, walk across the room if you can. >> >> >> <rj> > >No law-abiding bar (okay, that sounds funny) would allow this any more. We >had a place in Memphis (East End Grill) have their liquor license yanked >after allowing a group of college kids get into a drinking contest. Not >only did they allow it, witnesses said the employees encouraged it. And >they weren't drinking beer. I can't remember the exact drink but it was one >of those fru-fru red things with about 4 liquors in it. Not only were the >employees aware the kids were loaded and kept on serving them, one of the >boys collapsed and died of severe alcohol poisoning. > >I enjoy my beer and wine. But drinking contests and shit like this are just >stupid. (And I don't drink and drive.) I have no use for a beer that is >25% alcohol. Keep your PGA and other stuff with no purpose other than to >get you drunk FAST. Where's the fun in that, really? It's like the hot >sauce thread - it isn't sauce, it's just hot. Eat some raw Thai chillies if >you want to burn your mouth off. I'll say no thanks > >Jill > Now, how could you possibly get hurt drinking a shot-glass full of beer ? Doesn't really sound extreme. BTW; College kids use beer-bongs or funnels. <rj> |
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In article > ,
Dog3 > wrote: > Oh man, this stuff sounds killer. A couple of shots of beer and you're on > the floor. The article states "everyone" that has tried it has been > enthusiastic. I guess so. After a few glasses one is probably unconscious. > I think I'll pass. > > Michael > > Fri Sep 9,11:24 AM ET > > BERLIN (Reuters) - A German brewer has concocted what he says is the > world's strongest beer, a potent drink with an alcohol content of 25.4 > percent that is served in a shot glass. I'm sorry, Michael, but this seems ridiculous, and nothing more than a publicity attempt (which has apparently worked, at least on this group). Techniques for increasing alcohol content have been known for hundreds of years. Much whiskey is made out of the same ingredient as beer (barley), can be served in a shot glass, and has a much higher alcohol content than this stuff. It's just not called "beer". I'm not going to call this stuff "beer" either. It is common to call beverages made like beer but more than about 10% alcohol "barley wine". They don't taste much like beer, and need to be aged more like wine than beer. In normal fermentation, the yeast is killed when the alcohol content reaches around 14% or a little higher. If you have somebody in a bar knocking back a couple of pints of a light beer, they'll be walking out pretty steadily. If you have somebody knock back a couple of pints of whiskey, they'll be having some troubles. |
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<RJ> wrote:
> On Sat, 10 Sep 2005 19:55:08 -0500, "jmcquown" > > wrote: > >> <RJ> wrote: >>> I'm reminded of an old bar-bet; >>> It's for guys with nothing beter to do, >>> who spend lots of time sitting around bar-rooms. >>> >>> Using a shot glass, >>> Drink 60 (?) beers in 60 minutes. >>> >>> ie one shot-glass of beer every minute. ( not sooner, not later ) >>> >>> Then, walk across the room if you can. >>> >>> >>> <rj> >> >> No law-abiding bar (okay, that sounds funny) would allow this any >> more. We had a place in Memphis (East End Grill) have their liquor >> license yanked after allowing a group of college kids get into a >> drinking contest. Not only did they allow it, witnesses said the >> employees encouraged it. And they weren't drinking beer. I can't >> remember the exact drink but it was one of those fru-fru red things >> with about 4 liquors in it. Not only were the employees aware the >> kids were loaded and kept on serving them, one of the boys collapsed >> and died of severe alcohol poisoning. >> >> I enjoy my beer and wine. But drinking contests and shit like this >> are just stupid. (And I don't drink and drive.) I have no use for >> a beer that is 25% alcohol. Keep your PGA and other stuff with no >> purpose other than to get you drunk FAST. Where's the fun in that, >> really? It's like the hot sauce thread - it isn't sauce, it's just >> hot. Eat some raw Thai chillies if you want to burn your mouth off. >> I'll say no thanks >> >> Jill >> > > Now, how could you possibly get hurt drinking > a shot-glass full of beer ? > Doesn't really sound extreme. > "Drink 60 (?) beers in 60 minutes." Nothing in the challenge indicates how much alcohol in the beer served in shot-glasses. They could be drinking ****-water light beer, or they could have a stronger (much stronger) stout type beer. My point was about the contest idea, anyway, and wasn't meant to point a finger at you for posting about it > BTW; College kids use beer-bongs or funnels. > <rj> Not in a "restaurant" they don't <G> Jill |
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On 2005-09-11, Dan Abel > wrote:
> I'm sorry, Michael, but this seems ridiculous, and nothing more than a > publicity attempt (which has apparently worked, at least on this group). "worked"? How so? Someone here buy this product? > Techniques for increasing alcohol content have been known for hundreds > of years. Hang on, we'll get back to this one. > Much whiskey is made out of the same ingredient as beer (barley), > can be served in a shot glass, and has a much higher alcohol content > than this stuff. It's just not called "beer". Much whiskey is made from the same ingredient found in cornbread. So what? Neither are beer, hence the reason they are not called beer. > I'm not going to > call this stuff "beer" either. Who cares? It's still beer. > It is common to call beverages made like > beer but more than about 10% alcohol "barley wine". They also call them trippels, ales, eisbocks, and maybe even late for dinner. Still beer. > They don't taste > much like beer...... According to your narrow definition of beer. Beer! > In normal > fermentation, the yeast is killed when the alcohol content reaches > around 14% or a little higher. Now, back to your previous statement, "Techniques for increasing alcohol content....". This also applies to *BEER*. Using certain techniques beer can be fermented to 25%abv. I can buy the yeast at any wine/beer shop. > If you have somebody in a bar knocking back a couple of pints of a light > beer, they'll be walking out pretty steadily. If you have somebody > knock back a couple of pints of whiskey, they'll be having some troubles. Yeah, they might be dead. nb |
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Jill,
A shot it about an ounce or, frequently and ounce and a half. So 60 one ounce shots would be five 12 oz beers. Most bars do allow people to drink that much. That is one beer every 12 minutes. Keep it up for more than an hour and your bound for hang-over land, but most bars won't bat an eye when serving people at this rate. Given that you are drinking 60 different beers, you would average out to an average alcohol content, which would be close to 4.5% - 5% by weight. Some imports seem higher, but some of those measure by volume, which results in an apparently larger percentage of alcohol, but this is due to the difference in measement. Dean G. |
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"Dan Abel" > wrote in message ... > In article > , > Dog3 > wrote: > > > Oh man, this stuff sounds killer. A couple of shots of beer and you're on > > the floor. The article states "everyone" that has tried it has been > > enthusiastic. I guess so. After a few glasses one is probably unconscious. > > I think I'll pass. > > > > Michael > > > > Fri Sep 9,11:24 AM ET > > > > BERLIN (Reuters) - A German brewer has concocted what he says is the > > world's strongest beer, a potent drink with an alcohol content of 25.4 > > percent that is served in a shot glass. > > > I'm sorry, Michael, but this seems ridiculous, and nothing more than a > publicity attempt (which has apparently worked, at least on this group). > Techniques for increasing alcohol content have been known for hundreds > of years. Much whiskey is made out of the same ingredient as beer > (barley), can be served in a shot glass, and has a much higher alcohol > content than this stuff. It's just not called "beer". I'm not going to > call this stuff "beer" either. It is common to call beverages made like > beer but more than about 10% alcohol "barley wine". It may be a publicity stunt to some degree at least, but people have not been making beverages this strong by fermentation alone (which this *is*) for hundreds of years at all, it is a comparitively recent thing. That there are beers that can now be brewed to these strengths at all is a direct result of these 'strongest beer in the world' competitions between different brewers. Many techniques are used to achieve these high alcohol counts, but it all starts with yeasts specially bred to have a high tolerance for alcohol. > They don't taste > much like beer, and need to be aged more like wine than beer. In normal > fermentation, the yeast is killed when the alcohol content reaches > around 14% or a little higher. So you are taking issue with the naming of these as 'beers'? > If you have somebody in a bar knocking back a couple of pints of a light > beer, they'll be walking out pretty steadily. If you have somebody > knock back a couple of pints of whiskey, they'll be having some troubles. Precisely - these are not brewed to be consumed in the same amounts as your average strength beers. I have actually enjoyed quite a few brews in the 17 to 20 % abv range, but not by the pint! There may be *some* gimmick involved, but it sure as heck is not *all* gimmick. Cheers! Shaun aRe |
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Shaun aRe wrote:
> > If you have somebody in a bar knocking back a couple of pints of a light > > beer, they'll be walking out pretty steadily. If you have somebody > > knock back a couple of pints of whiskey, they'll be having some troubles. > > Precisely - these are not brewed to be consumed in the same amounts as your > average strength beers. I have actually enjoyed quite a few brews in the 17 > to 20 % abv range, but not by the pint! There may be *some* gimmick > involved, but it sure as heck is not *all* gimmick. One of my favourite beers is a Danish brew called Faxe. I hadn't realized that they made an overproof strain of it until one day I walked into the local beer store and asked for a half dozen cans of it and was asked "5 or 10?". No I wanted a half dozen...... 6. It turned out that he was asking if I wanted the 5% 0r 10%. I gave the 10% variety a try but didn't like it much You can actually taste the alcohol. |
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: In article > ,
: Dog3 > wrote: : > Oh man, this stuff sounds killer. A couple of shots of beer and you're on : > the floor. The article states "everyone" that has tried it has been : > enthusiastic. I guess so. After a few glasses one is probably unconscious. : > I think I'll pass. : > : > Michael : > : > Fri Sep 9,11:24 AM ET : > : > BERLIN (Reuters) - A German brewer has concocted what he says is the : > world's strongest beer, a potent drink with an alcohol content of 25.4 : > percent that is served in a shot glass. : I'm sorry, Michael, but this seems ridiculous, and nothing more than a : publicity attempt (which has apparently worked, at least on this group). : Techniques for increasing alcohol content have been known for hundreds : of years. Much whiskey is made out of the same ingredient as beer : (barley), can be served in a shot glass, and has a much higher alcohol : content than this stuff. It's just not called "beer". I'm not going to : call this stuff "beer" either. It is common to call beverages made like : beer but more than about 10% alcohol "barley wine". They don't taste : much like beer, and need to be aged more like wine than beer. In normal : fermentation, the yeast is killed when the alcohol content reaches : around 14% or a little higher. Not only that, but champagne yeast can only ferment to around 12-14% ABV, beer yeasts lower than that. So some other technique must be used to increase the alcohol content once the ferment has finished. By doing so it's no longer "beer". |
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> wrote:
> Beer is not my preferred alcoholic beverage, but IF I were to exchange out > these are the choices: > > 1) Diebles Alt they could import this stuff in super tankers for me alone! > 2) Budvar Budweiser King of Beers > 3) Anything made in Germany > 4) Anything made in Ireland > 5) Anything made in England > 6) Anything made in Japan Are you talking only of the beers that are available in the USA? Some American-produced beers are quite good and superiour to some of those you mentioned. Shiner Bock and Ziegenbock, both from Texas, come to mind right now. As to the list above, Diebels Alt is about the worst Düsseldorfer Alt - it bears no comparison to the truly great Alt beers like Uerige, Füchschen, and Schumacher. None are exported, even outside their region, I believe, so you have to drink them in situ. Budweiser Budvar is a bland, unremarkable pilsner, actually. As far as the Czech beers go, try Pilsner Urquell and also the dark, almost black, U Fleku (which is also a pilsner) instead. They, too, are truly great. Victor mostly a wine drinker |
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"Dave Smith" > wrote in message ... > Shaun aRe wrote: > > > > If you have somebody in a bar knocking back a couple of pints of a light > > > beer, they'll be walking out pretty steadily. If you have somebody > > > knock back a couple of pints of whiskey, they'll be having some troubles. > > > > Precisely - these are not brewed to be consumed in the same amounts as your > > average strength beers. I have actually enjoyed quite a few brews in the 17 > > to 20 % abv range, but not by the pint! There may be *some* gimmick > > involved, but it sure as heck is not *all* gimmick. > > One of my favourite beers is a Danish brew called Faxe. I hadn't realized that > they made an overproof strain of it until one day I walked into the local beer > store and asked for a half dozen cans of it and was asked "5 or 10?". No I > wanted a half dozen...... 6. It turned out that he was asking if I wanted the > 5% 0r 10%. I gave the 10% variety a try but didn't like it much You can > actually taste the alcohol. Now then! I shall have to look out for the stronger one - I've had the 5% a few times and quite enjoyed it. Cheers! Shaun aRe |
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> wrote in message ... > : In article > , > : Dog3 > wrote: > > : > Oh man, this stuff sounds killer. A couple of shots of beer and you're on > : > the floor. The article states "everyone" that has tried it has been > : > enthusiastic. I guess so. After a few glasses one is probably unconscious. > : > I think I'll pass. > : > > : > Michael > : > > : > Fri Sep 9,11:24 AM ET > : > > : > BERLIN (Reuters) - A German brewer has concocted what he says is the > : > world's strongest beer, a potent drink with an alcohol content of 25.4 > : > percent that is served in a shot glass. > > > : I'm sorry, Michael, but this seems ridiculous, and nothing more than a > : publicity attempt (which has apparently worked, at least on this group). > : Techniques for increasing alcohol content have been known for hundreds > : of years. Much whiskey is made out of the same ingredient as beer > : (barley), can be served in a shot glass, and has a much higher alcohol > : content than this stuff. It's just not called "beer". I'm not going to > : call this stuff "beer" either. It is common to call beverages made like > : beer but more than about 10% alcohol "barley wine". They don't taste > : much like beer, and need to be aged more like wine than beer. In normal > : fermentation, the yeast is killed when the alcohol content reaches > : around 14% or a little higher. > > > Not only that, but champagne yeast can only ferment to around 12-14% ABV, > beer yeasts lower than that. So some other technique must be used to > increase the alcohol content once the ferment has finished. By doing > so it's no longer "beer". They spend years breeding their yeast to higher alcohol tolerance, then in the actual fermentation, not all the fermentable sugars are added at once, rather part of it in one chunk at first, then when that has almost fermented out, keep topping it up bit by bit so the yeast doesn't get shocked (yeast doesn't like high sugar concentrations either, especially in the presence of high alcohol too). There is *no* addition of extra alcohol at any stage - all the alcohol present is from the actual fermentation. I hope that helps! Shaun aRe |
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Michel Boucher wrote:
> Poutine is not vile. It may be an acquired taste, but potatoes, cheese= > and tangy sauce are hardly vile. Maybe the poutine you ate was not > well prepared, but when done well, poutine is a treat. > > And you could hardly have been so limited in your world view that you > have refused to return to Montr=E9al simply because someone somewhere i= s > making/eating poutine. But, if you are, then I feel sorry for you :-} Maybe he is not aware that they serve food other than poutine. I go to Montreal regularly and have never had it there. I have been to a wide variety of restaurants, Greek, Italian, Portuguese, vegetarian Indian, = a Parisian style bistro, and always had great food at reasonable prices. I never had to resort to poutine. |
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Dave Smith > wrote in
: > You don't like heart attack on a plate? :-) How exactly is poutine heart attack on a plate? Most of it is potatoes, with some mild cheddar curds and a coating of tangy sauce, just enough to melt the cheese. I think you could find a lot worse in your neighbourhood :-) -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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Dave Smith > wrote in
: > Maybe he is not aware that they serve food other than poutine. I > go to Montreal regularly and have never had it there. Neither have I. I usually reserve poutine eating for a chip truck on highway 20, near Joly on the westbound lane. It really schmecks. > I have been > to a wide variety of restaurants, Greek, Italian, Portuguese, > vegetarian Indian, a Parisian style bistro, and always had great > food at reasonable prices. I never had to resort to poutine. Usually, I eat "en famille" with cousins and aunts and uncles. They pick the restaurants, on St-Denis, Mont-Royal or Laurier in Outremont. I have no complaints. I enjoy going to Ben's and Beauty's though and Chez Cora for breakfast. The other favourite is the Commensal on McGill College. We've been to the one in Toronto also, right behind our usual hotel. If I want to eat "ethnic" I have more than my share of restaurants within walking distance in Ottawa: Chinese (about 40 or so), Viet (about as many), Thai (three or four), Sri Lankan (1), Japanese (3), Japanese fusion (1), Mexican (1), Indian (Hyderabad - 1), Indian (Raj - 5), Italian (30 or more, it's practically a whole street and then some), Greek (a few), Portuguese (no), Vegetarian organic (3). It's like being in Toronto, but without the smog and the annoying anglos. -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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On Thu, 15 Sep 2005 17:55:24 -0500, Michel Boucher
> wrote: >Dave Smith > wrote in : > snipped What's wrong with the Russian President? |
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Michel Boucher wrote:
> Dave Smith > wrote in > : > > > You don't like heart attack on a plate? :-) > > How exactly is poutine heart attack on a plate? Most of it is > potatoes, with some mild cheddar curds and a coating of tangy sauce, > just enough to melt the cheese. > Potato sticks deep fried in oil, and lots of surface area to absorb the cooking oil. Pour (chicken) gravy over it and add cheese, which contains a fair amount of milk fat. Of course everything that is deep fried tastes even better with a healthy sprinkling of salt on it. =46rom : http://www.members.shaw.ca/kcic1/poutine.html "Poutine is Acadian slang for mushy mess and is best described as a heart attack in a bowl." From: http://www.domesticgoddess.ca/recipe...recipe=3D10068 qu=E9bec-style poutine This definitive Qu=E9becois dish is so rich and greasy, it's often referred to as a "heart attack in a bowl", but hey, there are worse ways to go. ingredients: 4 Yukon Gold potatoes, peeled and soaked vegetable oil for frying 1 cup cheddar cheese curds Gravy 3 tbsp butter 3 tbsp flour 1=BD cups beef stock 2 tbsp soy sauce 1 tsp dried parsley fresh cracked pepper salt Tabasco sauce to taste |
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Michel Boucher wrote:
> Neither have I. I usually reserve poutine eating for a chip truck on > highway 20, near Joly on the westbound lane. It really schmecks. It's a 7 hour drive to visit my son. By the time I get to Hwy.20 I'm not stopping for anything :-) > Usually, I eat "en famille" with cousins and aunts and uncles. They > pick the restaurants, on St-Denis, Mont-Royal or Laurier in > Outremont. I have no complaints. I enjoy going to Ben's and > Beauty's though and Chez Cora for breakfast. The other favourite is > the Commensal on McGill College. We've been to the one in Toronto > also, right behind our usual hotel. You don't have to go far to find a decent restaurant around those parts. St. Denis makes it difficult to pick a spot because there are so many good places. The last time we were there we went to Le Restaurant Express, a Parisian style bistro. A few weeks ago I met a fellow who had immigrated from Paris to Montreal. He said that when he feels homesick he goes to L'Express. > It's like being in Toronto, but without the smog and the annoying > anglos. Anglos in Toronto? They are a dying breed there. |
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Dave Smith > wrote in
: >> Neither have I. I usually reserve poutine eating for a chip >> truck on highway 20, near Joly on the westbound lane. It really >> schmecks. > > It's a 7 hour drive to visit my son. By the time I get to Hwy.20 > I'm not stopping for anything :-) Your loss. >> It's like being in Toronto, but without the smog and the annoying >> anglos. > > Anglos in Toronto? They are a dying breed there. Could that be why they're annoying? :-> I'm am reminded of the Toronto "haiku" by Irving Layton: Toronto has no social classes Only the Masseys and the masses Which is almost as good as Layton's seduction "haiku": I put my hand upon her knee By the way she moved away I could tell her devotion to literature was not entirely perfect. -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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Dave Smith > wrote in
: > "Poutine is Acadian slang for mushy mess and is best described as > a heart attack in a bowl." > > From: http://www.domesticgoddess.ca/recipes.php?recipe=10068 Sheer crap. "Poutine rpée" in New Brunswick is wrapped and boiled potato shavings and it is *not* synonymous with mess and it has *no* relation to poutine as it exists in Québec. In Québec it *is* synonymous with mess, or was, whence the name given to a dish where "frites" and "fromage en grains" were served together for the very first time in Warwick (Bois-Francs) at the Lutin qui rit (on rue Saint-Louis) by the owner Fernand Lachance to trucker Jean- Guy Lainesse who asked him to put it together. Lainesse is reputed to have said: "Quelle poutine!" (What a mess!) The sauce was added later by Mme Lachance and it generally is brown sauce, not chicken gravy, unless it's a poutine WITH chicken. Obviously you have been seriously misled by your co-religionaries. No wonder you carry such deep-seated prejudices :-) -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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> wrote:
> (Victor Sack) wrote: > > >Are you talking only of the beers that are available in the USA? Some > >American-produced beers are quite good and superiour to some of those > >you mentioned. Shiner Bock and Ziegenbock, both from Texas, come to > >mind right now. > > From my first post, it stated "MOST" not all, MOST. This is especially > true of any thing from schlockweiser (YES, I have a personal vendetta > against their use and abuse of the Budweiser name! LONG LIVE BUDVAR > BUDWEISER!) Heh! :-) Ziegenbock, brewed in Houston, IIRC, actually happens to be produced by Anheuser Busch, surprisingly enough. I agree that their so-called "Budweiser" is terrible. Is it true that Budejovicky (Budweiser) Budvar is sold as "Czekvar" in the USA? I faintly remember seeing something similarly named somewhere in Texas, but I'm not really sure. > >As to the list above, Diebels Alt is about the worst Düsseldorfer Alt - > > I've had several of the other Alt beers, all are very good, as I > personally prefer dark beers any way. With Alt styles probably being my > favorite. Diebels I found to be my favorite, it also has to do with the > large amounts of it consumed while in Dusseldorf. I think I've had them > all, just Diebels is my favorite. Yes, of course it is a matter of personal preference, as always. Still, I'd like to point out that Diebels is a mass-produced beer (Diebels is by far the largest of Alt breweries and is owned by Interbrew-InBev, the world's largest beer conglomerate, AFAIK), whereas the ones I mentioned, Uerige, Füchschen, und Schumacher, are strictly local - and most, or at least a very large part, of their production is consumed in their own beerhalls where the beer is brewed right on the premises. On the other hand, the great Pilsner Urquell is now owned by the giant SAB... Victor |
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On 2005-09-16, Victor Sack > wrote:
> > Heh! :-) Ziegenbock, brewed in Houston, IIRC, actually happens to be > produced by Anheuser Busch, surprisingly enough. I agree that their > so-called "Budweiser" is terrible. The big brewing companies are more than capable of brewing good/great beer. But, it's more profitable to cater to the common denominator. It's also said the mild insipid beers that are popular today are due to the big brewer's plan to bring more women into the beer drinking fold and entice new drinkers unused to strong beers. Plus, it's less costly to make canoe beer than good beer. But, for a good example of what the biggies are capable of, try Blue Moon, Coors' excellent example of a Belgian-style wit bier (white beer). It kind of hard to find, but worth the effort. http://www.coors.com/brews/blueMoon.asp nb |
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"notbob" > wrote in message ... > On 2005-09-16, Victor Sack > wrote: >> >> Heh! :-) Ziegenbock, brewed in Houston, IIRC, actually happens to be >> produced by Anheuser Busch, surprisingly enough. I agree that their >> so-called "Budweiser" is terrible. > > The big brewing companies are more than capable of brewing good/great > beer. But, it's more profitable to cater to the common denominator. > It's also said the mild insipid beers that are popular today are due > to the big brewer's plan to bring more women into the beer drinking > fold and entice new drinkers unused to strong beers. Whut! I drink Pilsner Urquell. Is it considered strong? Running thru commercials on Dish Network, it seems a lot of 'girls gone wild' are swilling down the beer - probably the weak stuff - getting them used to the stronger stuff? :-} Dee Dee |
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Dee Randall a =E9crit :
> > It's also said the mild insipid beers that are popular today are due > > to the big brewer's plan to bring more women into the beer drinking > > fold and entice new drinkers unused to strong beers. > > Whut! I drink Pilsner Urquell. Is it considered strong? By and large, Pils have not much more than 4.5% alcohol. Pilsner Urquell has 4.4% alcohol so it's a strong pils (compared to Bud Light), but no, it isn't considered strong compared to beers brewed in Qu=E9bec which have an alcohol content of 8% and 9%. http://www.unibroue.com/products/maudite.cfm http://www.unibroue.com/products/fin.cfm I had a friend many years ago in high school whose father worked in Columbus Ohio but drove back to Canada every two weeks. He drank a fair amount of beer but after a while the stronger Canadian ales would knock him out in no time. That was in the 1960's. We've known about your **** in a can for a long time. |
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alsandor wrote:
> a écrit : > > >>On 13 Sep 2005 07:16:29 -0700, "alsandor" > wrote: >> >> >>>the majority of readily available US >>>"beers" taste like cold **** in a can. >> >>I think thats being way too generous. > > > I am often criticized by the dexter masturbators in this newsgroup for > being too easily critical of the US (which is never the case) so I > thought I'd lie and paint as rosy a picture of US beers as one possibly > can and still remain somewhat credible. > Trust me on this one the absolute best American beer is Milwaukee's Best but if you want a real top notch American beer go for Bud Light It'scheaper and you can drink a lot of it! After a case or two you won't even be able to ... |
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"alsandor" > wrote in message ups.com... Dee Randall a écrit : > > It's also said the mild insipid beers that are popular today are due > > to the big brewer's plan to bring more women into the beer drinking > > fold and entice new drinkers unused to strong beers. > > Whut! I drink Pilsner Urquell. Is it considered strong? By and large, Pils have not much more than 4.5% alcohol. Pilsner Urquell has 4.4% alcohol so it's a strong pils (compared to Bud Light), but no, it isn't considered strong compared to beers brewed in Québec which have an alcohol content of 8% and 9%. http://www.unibroue.com/products/maudite.cfm http://www.unibroue.com/products/fin.cfm I had a friend many years ago in high school whose father worked in Columbus Ohio but drove back to Canada every two weeks. He drank a fair amount of beer but after a while the stronger Canadian ales would knock him out in no time. That was in the 1960's. We've known about your **** in a can for a long time. Thanks for your reply. My family has known about our national **** in a can for a long time, too. These women have always said they would never drink beer because it tasted like ****. Guess they never tasted that goooood foreign kind. My DH purchased a 24? oz. beer the other day for $9.69 when he was looking for one of the top 10 beers. Might one say that he purchased it because he's known about our **** in a can for a long time? I've seen him purchase beer from any country, depending on whatever. EVERY country has its lower classes of products that are available to people to choose. Dee Dee |
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What's really funny is;
US beer makers tout their "spring water" or their "pure mountain water". Beer "from the land of sky-blue water" And the beer all tastes like bad alka-seltzer. Ever tasted European water ??? YUGGHK !! No wonder they drink wine or beer with meals. And yet this questionable water makes great beer ! Go figure.... >> On 13 Sep 2005 07:16:29 -0700, "alsandor" > wrote: >> >> >the majority of readily available US >> >"beers" taste like cold **** in a can. >> >> I think thats being way too generous. <rj> |
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