How pure is the beer in Germany?
bbc.com
bbc.com
I really don't mind all the experimenting with American craft beers with the one exception... please stop making ultra IPAs. Ever bar I go to in the Boston area has like four times the number of IPA to other styles (I'm a stout, porter, and sour lover).
It's like a competition between the micros of who can shove the most hops in a beer.
[0] For the record, Rogue's (not Stone's) Shakespeare Stout is still the kinglord of all beers.
in big cities this stuff just comes and goes in waves, it's like any other foodie-consumed product used to signal trendiness.
If you drink Michelob Ultra it is going to have less calories, but also a much lower ABV.
To get the same level of buzz you may be drinking more or fewer beers, but ultimately you are consuming about the same number of calories.
This is why low calorie beers are a scam. If you need to drink 3 of them to feel a buzz, then you consumed just as many calories as if you just stuck to regular light beer or drank a single IPA.
i think most people would prefer to drink one strong IPA than 3 or 4 michelob ultras for a variety of reasons.
Drink 2 Coors Lights, or one Sculpin IPA. Buzz and calories consumed will be about the same.
While fermenting the same wort for different lengths wouldn't necessarily change the total caloric content, not all beers start with the same amount of sugar.
Sanitation during the boil is a non-issue, and any added benefit from dry hop additions is negligible because there's already alcohol in the beer at that point anyway. Hops are not a substitute for clean fermentors.
> Hops are used extensively in brewing for their antibacterial effect that favors the activity of brewer's yeast over less desirable microorganisms
https://en.wikipedia.org/wiki/Hops
> Hops have a long history of use as a natural preservative in beer. A little known benefit, however, is that hops also contain high concentrations of unique “alpha” and “beta” acids that can inhibit the growth of Gram-positive bacteria at surprisingly low concentrations. To that end, Hopsteiner produces a variety of natural and modified food grade hop products which can very effectively and economically inhibit bacteria growth in a wide variety of applications including food, spirits, fuel ethanol, yeast and process streams (to name just a few).
http://www.hopsteiner.com/antibacterial/
And this rule of thumb was told to me by a brewer who just got a GABF medal. The guy knows what he's talking about.
What state are you in? And have you done any brewing at scale? A lot of times you can tell that a craft beer scene is new because of how much everyone is into IPAs.
Your second quote begins with "a long history". Historically this was more important, these days there are much better ways of controlling sanitation, and like I said almost all types of beer have hops in them anyway; IPAs don't see a significant advantage in sanitation.
I'm in NY and I've done brewing at scale. IPAs have been a popular style for quite a while now, I don't see what it says about one scene over another.
Lots of brewers add them for flavor, too...
IPAs have routinely been the most featured variety at all the pubs I've frequented over the last 15+ years.
Breweries make them because people want them.
People want them because they are delicious.
That takes things a bit far. It can easily be a sign that the brewery has hopped on the IPA bandwagon like everyone else.
There are more choices of highly hopped beers than ever.
Typically half the selection on the shelf is some kind of IPA.
Maybe what your saying applies to some homebrewers, but breweries don't make IPAs because they screwed up a pale ale and decided to add more hops. Even at small breweries every brewing is planned in advance and coordinated with supply and brewing space.
The QA at any commercial brewery would have to be absolutely terrible if they couldn't brew something as simple as a blond without off flavors.
I like IPA's a lot, perhaps after big Belgian flavours my favourite, but I don't trust breweries that have a mediocre (boring and/or not super well made) selection of beers where only the IPA stands out.
I generally don't trust breweries that have "a mediocre selection of beers" in general, regardless of what type of IPA they're serving.
https://translate.google.com/translate?sl=auto&tl=en&js=y&pr...
Can you enumerate additives allowed in german bier?
Note that all of these are used by brewers intentionally, not just as a side-effect. They are used to clarify or to make water more suitable for brewing.
I've tried some trappist style beers from microbreweries but so far they've missed the mark. Even a La Trappe already has a wine like complexity in it's flavours.
There are similar rules, which define exactly what confitures, marmalades, cremes, jellies and fruit spreads are and how they differ. Same for drinks.
This is awesome for consumers: When you buy "fruit juice" it is actually 100% made out of fruit, not a sugary lemonade. When you buy "Wiener Schnitzel" it will actually be a Wiener Schnitzel (veal not pork). You do not have to look up the ingredients or ask the waiter.
Not really a well researched article, the research linked below is well known in Europe and was discussed in every major news outlet six months ago.
Edit: If you disagree, reply, don't just downvote.
[1] http://www.reuters.com/article/us-germany-beer-idUSKCN0VY222
[2] http://sustainablepulse.com/2016/02/25/german-beer-industry-...
> We're sorry but this site is not accessible from the UK as it is part of our international service and is not funded by the licence fee. It is run commercially by BBC Worldwide, a wholly-owned subsidiary of the BBC, the profits made from it go back to BBC programme-makers to help fund great new BBC programmes. You can find out more about BBC Worldwide and its digital activities at www.bbcworldwide.com.
"BBC Worldwide (International Site) We're sorry but this site is not accessible from the UK as it is part of our international service and is not funded by the licence fee. It is run commercially by BBC Worldwide, a wholly-owned subsidiary of the BBC, the profits made from it go back to BBC programme-makers to help fund great new BBC programmes. You can find out more about BBC Worldwide and its digital activities at www.bbcworldwide.com."
It's a bit more complicated than that. BBC in the UK aren't allowed to operate outside their charter - they're severely restricted in how much they can compete with private commerce.
BBC Worldwide is the beeb's commercial arm, who do exactly this - outside the UK, where they're competing fairly as any other commercial venture.
So Worldwide aren't allowed to operate within the UK precisely because of the licence fee - it'd be unfair competition. It's not just because they're shown ads - it's simply because the content is produced by their commercial arm, so finds itself on the wrong side of the home/worldwide silo.