Originally Posted by mdstrobe
Am I completely off base here?? Don't commercial breweries 'pasteurize' their beers?
Commercial breweries pasteurize their beer to facilitate a longer shelf life, more stable, consistent product batch to batch, and combat the effects of poor storage and handling. ie. beer in the back of a 90F semi truck, Or being shipped cross country for three weeks to a distributer for two weeks, then a store for three weeks, and finally to the consuner for as long as it takes them to drink it.
Natural bottle conditioning is the way to go. Just follow proper storage and handling techniques and your beer will be just fine.
Primary: Dry Dock Breakwater Pale Ale, Raspberry Wheat, Cream Ale, Rye IPA,
Secondary: Brandy Oak Irish Red
Keg: Belgian Black & Mild, Golden Dragon 10.9%, American Brown Ale, Devil's Sin Amber IPA, Boundry Waters Pale Ale