Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site hercules.UUCP Path: utzoo!watmath!clyde!burl!ulysses!harpo!seismo!hao!hplabs!tektronix!teklds!hercules!archiel From: archiel@hercules.UUCP (Archie Lachner) Newsgroups: net.wines Subject: Re: A (slight) defense of major American beers Message-ID: <179@hercules.UUCP> Date: Thu, 26-Apr-84 14:44:20 EDT Article-I.D.: hercules.179 Posted: Thu Apr 26 14:44:20 1984 Date-Received: Mon, 30-Apr-84 05:31:03 EDT References: <384@opus.UUCP> <124@fisher.UUCP> <396@opus.UUCP> Organization: Tektronix, Beaverton OR Lines: 23 What makes German beers different is that they are made from malt (some of it wheat malt in the case of wiessbier), hops, water, and nothing else BY GERMAN LAW. It is also illegal to import beer into Germany that does not conform to this law, named the Reinheitsgebot. There is thus much more of a malty flavor in German beers, even the lightest of them, than in most American beers. Not all the sugars in a wort can be fermented. Most of the dextrinous sugars ferment slowly if at all. Since American beers are made with a high proportion of adjuncts, usually corn or rice, which contribute only fermentable sugars, American beers have less body. As for Salvator, Kulminator, etc., I'd rather drink one bottle of one of these than a six-pack of Bud any day! -- Archie Lachner Logic Design Systems Division Tektronix, Inc. uucp: {ucbvax,decvax,pur-ee,cbosg,ihnss}!tektronix!teklds!archiel CSnet: archiel@tek ARPAnet: archiel.tek@csnet-relay