Can anyone verify this? using adjunt led to 'ice cold' serving?

springer said:

Coors original does not taste the same as when I was in my teens when I was out west must be the water

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Revvy said:

tcklord, my reading about grainbelt leads me to believe it's a pretty decent regional macro.

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Tonedef131 said:

Coors original is actually the only beer still brewed at the original location, therefor the only one still using water from the Rockies. I am pretty sure it's pasteurized now and it never used to be, that is probably what the difference is.

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dontman said:

But I heard the same thing, that for a long time one thing that separated them from the other macrobrews was the fact that they did not pasteurize and now for sure they do.

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Coors said:

To ensure freshness, Coors uses a unique low temperature filtering and sterile-fill system that stabilizes the beer at its freshest point without heating it by pasteurization.

In addition, Coors beers are packaged in dark amber bottles and protective cartons to guard against light damage. Some Coors products are pasteurized - mostly exports that require an extra quality-assurance measure for extended travel.

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arturo7 said:

Does this book mention anything about the effect of Prohibition on the American beer industry? What about WWII and canning?

EDIT: left off a sentance

I think these factors played huge in the market dominance of B, M, & C.

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Did you know?

* American brewing peaked in 1873, when there were 4131 breweries. By 1978, the industry’s low point, forty-one brewers operated eighty-nine plants. Today breweries number nearly 1500.
* In the early nineteenth century, Americans didn’t drink beer – they drank whiskey instead, more than seven gallons per adult a year. There were 14,000 commercial distilleries in the United States but only about two hundred small breweries.
* Millions of Americans still remember the Hamm beer jingle: “From the land of sky-blue waters.” The song’s catchy tom-tom rhythm was pounded out on a cardboard box that once held Star-Kist tuna.
* In recent years, beer drinkers have worn t-shirts decorated with a quote attributed to Ben Franklin: “Beer is proof that God loves us and wants us to be happy.” Just one problem: Franklin didn’t say that. It’s a mangled version of another Franklin quote about the pleasures of wine. In a 1779 letter, he wrote that the rain that fell on vineyards and transformed vines into grapes for wine provided “a constant proof that God loves us, and loves to see us happy.”


Synopsis:

When a wave of German immigrants arrived in the middle of the nineteenth century, they re-created the pleasures of the biergartens they had left behind, and invented a new American-style lager beer. Fifty years later, beer was the nation’s most popular beverage — and brewing was the nation’s fifth-largest industry.

Anti-German sentiments aroused by World War I fed the flames of a well-established temperance movement (one activist even declared that “the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller”). Prohibition was the result.

Beer came back in 1933, but Americans’ taste for Budweiser and Schlitz did not. Per capita beer consumption remained stagnant for the next few decades, and only reached its pre-Prohibition high again in the 1970s. By the mid-seventies, only forty-four brewers remained.

In the 1970s and 1980s, a new generation’s passion for innovation and entrepreneurship sparked a new era in beer’s American history. A handful of homebrewers built small breweries and began making lagers and ales of a sort not seen in the United States since the mid-nineteenth century.

Today there are well over a thousand breweries and brewpubs in the United States and there has never been a better time to explore the pleasures of fine beer.

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