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From: archiel@hercules.UUCP (Archie Lachner)
Newsgroups: net.wines
Subject: Re: White beer?
Message-ID: <161@hercules.UUCP>
Date: Thu, 12-Apr-84 14:14:24 EST
Article-I.D.: hercules.161
Posted: Thu Apr 12 14:14:24 1984
Date-Received: Sun, 15-Apr-84 01:21:23 EST
References: <212@ihu1e.UUCP> <299@opus.UUCP> <1876@ut-sally.UUCP>
Organization: Tektronix, Beaverton OR
Lines: 30

Flash!  ALL beer is made with yeast, except possibly the Geuze described
recently on the net.  Geuze is a Belgian "wild" beer fermented with bacteria
(probably wild yeasts or something similar) present in the air.  Usually,
cultured yeast is used for fermenting beer.  Great care is taken to filter
the yeast out of most beers, since it can impart a very bitter flavor.

Most naturally carbonated beers will have yeast deposits at the bottom of their
bottles or kegs, since the carbonation is a byproduct of fermentation that
takes place in these vessels.  Most commercial beers are carbonated by
injection of CO2 during bottling (this is as opposed to natural carbonation).
There is a method, used by the Anchor brewery in San Francisco, by which beer
can be naturally carbonated, kept under pressure, and bottled with enough of
the carbonation retained.

The Wiessbier referred to in a previous article is an example of a beer that
is naturally carbonated in the bottle.  There are Wiessbiers that do not
have yeasts deposits in their bottles, and other types of beer that do.
There is no direct connection between the two; yeast in the bottle does not
make a beer a Wiessbier.  It would be possible to drink the yeast from ANY
beer carbonated in its bottle, Wiessbier or not.  Usually, an attempt is made
to pour most of the beer and leave the yeast behind.
-- 

				Archie Lachner
				Logic Design Systems Division
				Tektronix, Inc.

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