Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site qubix.UUCP Path: utzoo!watmath!clyde!burl!ulysses!harpo!decvax!decwrl!sun!qubix!msc From: msc@qubix.UUCP (Mark Callow) Newsgroups: net.wines Subject: Re: A (slight) defense of major American beers Message-ID: <1044@qubix.UUCP> Date: Thu, 26-Apr-84 20:39:06 EST Article-I.D.: qubix.1044 Posted: Thu Apr 26 20:39:06 1984 Date-Received: Sat, 28-Apr-84 10:05:05 EST References: <384@opus.UUCP> <124@fisher.UUCP> <396@opus.UUCP> Organization: Qubix Graphic Systems, Saratoga, CA Lines: 30 From an article by Dick Dunn >> The masses in this country enjoy consuming vast quantities of a pale, >> rather watery beverage which is the result of partial fermentation of >> various grains... > First of all, you don't "partially ferment" - fermentation is carried to > completion, of necessity... The American breweries (and many British ones, much to the annoyance of CAMRA -- the Campaign for Real Ale) pasteurize their beer with the specific intent of killing the yeast and STOPPING the fermentation so that bar owners and publicans are not required to have to care for their beer stocks. "Partially fermented" is an accurate description. "Real" beer is still fermenting when delivered to the pub and has to be cared for by cellaring at proper temperatures etc. and later in the same article.... > One of the sad facts is that European > brewers often cater to US tastes - we've tasted Heineken and St. Pauli > among some American lagers, and they didn't stand out, to speak of. Only on beers exported to the US (thanks God). What else do you expect. They are trying to sell more beer. -- From the TARDIS of Mark Callow msc@qubix.UUCP, decwrl!qubix!msc@Berkeley.ARPA ...{decvax,ucbvax,ihnp4}!decwrl!qubix!msc, ...{ittvax,amd70}!qubix!msc "I'm a citizen of the Universe, and a gentleman to boot!"