It talks about "Abbaye de Saint Bon-Chien, an unfiltered, unpasteurized, limited-edition ale brewed by Brasserie des Franches-Montagnes in Switzerland."
Does anyone know this beer? If so, how the heck can it be "unpasteurized"? Isn't the entire brewing process pasteurization? If you do ferment an unboiled wort (which would ultimately result in a sour beer, if I'm not mistaken), how do you get any bitterness into the beer? Wouldn't this be a ridiculously cloying 0 IBU brew?? Is there something about the "bugs" in an unpasteurized wort or in what they pitch that would make this drinkable?
Yup, all your beer is unpasteurized, while most commercial beers are, and filtered aswell...
FWIW the killing of any microorganisms in the boil would be a form of sterilization not pasteurization which doesn't use quite as much heat.
__________________
Quote:
Originally Posted by Me
In the process of buying a bar... One drink at a time...
Quote:
Originally Posted by chortly
...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Unpasteurized Beer in the New York Times??
Linear Mode
