Date: 1989-05-19 18:31:10 GMT
In Digest #154, florianb writes:
>I believe more important than the ingredients are the contents of
>the brewing water and the brewing process. I hold that one reason
>why American beers are so awful is that strict attention is not
>paid to the proper temperature processes during the brewing.
>This leads to nasties developed in the fermentation that come back
>to haunt you after drinking. I also believe that the poor brews
>I had in Germany were a result of sorry water or inexpensive
>brewing practices by certain Brauereis.
>In short, it's possible to brew excellent beers without being
>confined to only the four basic ingredients. And just because
>one follows the Reinheitsgebot, it doesn't mean one is
>guaranteed of good brew.
I agree with the first sentence and the second paragraph.
I also agree that most *commercial* American beers are
awful, but your reasons for this "awfulness" are way off-base!
The flavor, body, etc. of the major commercial breweries'
beer is historical. Prohibition and WW II changed the diversity
and kind of beer that was popular in the U.S. and only recently
(partly thanks to homebrewers (wishful thinking)) is diversity
coming back to beers (micros and brewpubs and even some of the
majors). As a matter of fact, the majors use all kinds of
computer control to make sure their beer comes out very consistent.
Sloppy brewing practices generally will cause bacterial infections
which produce "gushers" and (usually) sour tasting beer.
Of all my complaints about the major brews, bacterial infections
cannot be blamed for any of them.
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