From the HBD Archive
From: holos0!lbr@gatech.edu
Subject: Bud Bashing (was Reinheitsgebot)
Date: 1989-05-23 18:36:49 GMT

In #154 florianb%tekred.cna.tek.com@RELAY.CS.NET 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.

When I first started homebrewing, in 1979, there was a lot of Bud-bashing
in homebrewing circles. Many folks claimed that on your first try
you could make beer superior to Bud or Coors using malt syrup, lots
of added sugar, dried ale yeast, no water analysis, boiling only part
of the wort, high fermenation temperatures, and little temperature control.
There was lots of talk about how awful commercial American beers were.
Worst of all, the occasional (or not-too-occasional) batch of bad homebrew
was referred to as "tasting like Budweiser." Yeah, right. You don't hear
much of this silly macho talk any more, thank God.

If you don't like Budweiser, it means you don't like its *style*.
A-B has far better control over their beer than any homebrewer could
ever have. Do you have a microbiology laboratory? Exact control over
mash temperatures? Detailed analysis of every ingredient? The
ability to test hop acids yourself? Do you really believe that the
major American breweries risk their multi-billion dollar businesses
by using insufficient temperature control at any stage?

American breweries do, in general, ferment at higher temperatures than
the Germans--54 degrees instead of 48, say. They also use different
yeasts and far different ingredients. This adds up to radically different
beer. But to claim that A-B doesn't pay attention to *any* aspect of
brewing is laughable.

A homebrewer can beat A-B for beer style any day. All you have to do
is get some good malt and hops and not be afraid to use them. You can
even beat good imported beer (with considerable effort) because of
your freshness. But nearly all homebrew has minor flaws that would be
unacceptable to a brewery: diacytal, oxidation, haze, etc. Those of us
trying to rid ourselves of the last of these problems still can't
make beer with brewery-like consistency, though I don't care if there
are minor differences from batch to batch.

And now for legitimate A-B bashing. Who the hell wants a beer with
"no aftertaste"? What kind of sicko would come up with such a thing?
What's next--Carbernet Sauvignon with no aftertaste?

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