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Old 02-21-2008, 05:27 PM   #11
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I went to a brewpub recently that had a glass wall separating the resutrant from the brewhouse. Stacked all around the brewhouse were big bags of Briess DME. I'm not sure if this is all they use for there base malt but they had enough of it that they could.

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Old 02-21-2008, 06:27 PM   #12
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NY states oldest brew pub used to be(might still be but i think they contract out now) and extract brewery. Their beers pretty much sucked.

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Old 02-21-2008, 06:56 PM   #13
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Most Guiness outside Ireland is brewed by extract.

In the USA, for example, Guinness Draught is usually brewed by Labatts using hopped malt extract from Guinness.

So technically it still "comes from ireland", though Guinness has not been an Irish company for a long time.

nick

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Old 02-23-2008, 05:48 PM   #14
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Quote:
Originally Posted by Beerlord
NY states oldest brew pub used to be(might still be but i think they contract out now) and extract brewery. Their beers pretty much sucked.
mcsorleys?
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Old 02-23-2008, 06:18 PM   #15
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Quote:
Originally Posted by Olive Drab
mcsorleys?
no. think 300 miles west.
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Old 02-23-2008, 06:31 PM   #16
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Quote:
Originally Posted by HP_Lovecraft
Most Guiness outside Ireland is brewed by extract.

In the USA, for example, Guinness Draught is usually brewed by Labatts using hopped malt extract from Guinness.

So technically it still "comes from ireland", though Guinness has not been an Irish company for a long time.

nick
Not sure where you heard this, but it has to be flawed. With the amount of guinness sold, it would be incredibly expensive to use malt extract, especially hopped malt extract, given that they probably do use hop extract. And according to guinness themselves "All the GUINNESS® sold in the UK, Ireland and North America is brewed in Ireland at the historic St. James’s Gate Brewery in Dublin."

And how do you figure that they haven't been Irish for long, "1759 -
Arthur Guinness signs a 9,000 year lease on a disused brewery at St. James’s Gate, Dublin for an initial £100 and an annual rent of £45." 250 years seems like a while to me.
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Old 02-23-2008, 06:36 PM   #17
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Quote:
Originally Posted by HP_Lovecraft
Most Guiness outside Ireland is brewed by extract.

In the USA, for example, Guinness Draught is usually brewed by Labatts using hopped malt extract from Guinness.

So technically it still "comes from ireland", though Guinness has not been an Irish company for a long time.

nick
My understanding is that Guinness Draught is brewed at St James' Gate and shipped, while Guinness Extra Stout is contract-brewed here by Labatt using malt extract. And apparently a total disregard for quality.
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Old 02-23-2008, 06:39 PM   #18
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Quote:
Originally Posted by bperlmu
I was just wondering whether malt extract was ever used by professional breweries or is really just a homebrewer thing? just something ive been curious about....
The guy at my LHBS was recently telling me about the guys from Garrison (one of Halifax's micros) stopping by occasionally to pick up malt extract, usually on the order of ten or twenty kilos. My understanding is that they use that for experimenting as a time-saver, but all the beer they sell is made from scratch.
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Old 02-23-2008, 08:53 PM   #19
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As to Guinness not being Irish, I believe the point the poster was making is that it has not been Irish for a long time now, since, according to Wikipedia,
"The parent company has been headquartered in London since 1932 and was later merged with Grand Metropolitan plc and developed into a multi-national alcohol conglomerate named Diageo."

As to Guinness and extract, this is also from Wikipedia...
"Guinness Foreign Extra Stout, is a 7.5% abv version sold in Europe, Africa, the Caribbean and Asia. The basis is an unfermented but hopped Guinness wort extract shipped from Dublin, which is added to local ingredients and brewed locally. The strength can vary, for example, it is sold at 5% abv in China, 6.5% abv in Jamaica and East Africa, and 8% abv in Singapore.[14][15] In Nigeria a proportion of sorghum is used. Foreign Extra Stout is blended with a small amount of intentionally soured beer.[16]"

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Old 02-23-2008, 10:29 PM   #20
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I'm not sure in what beers and how much, but I think Yuengling uses some extract.

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