WSJ: Cooking up Beer that Travels - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > WSJ: Cooking up Beer that Travels

Reply
 
Thread Tools
Old 09-04-2009, 01:17 PM   #1
jcarson83
 
jcarson83's Avatar
Recipes 
 
Jun 2006
Springfield, MO
Posts: 928
Liked 15 Times on 10 Posts



Revolutionary Ferment: Cooking Up Craft Beer That Travels - WSJ.com

Interesting article. I'm surprised they didn't mention much about what causes beer to stale.

 
Reply With Quote
Old 09-04-2009, 02:20 PM   #2
jcarson83
 
jcarson83's Avatar
Recipes 
 
Jun 2006
Springfield, MO
Posts: 928
Liked 15 Times on 10 Posts


Read it again. "Drastically cutting the amount of oxygen let into the liquid while the ingredients were mashed and boiled". What? Never heard that before.

 
Reply With Quote
Old 09-04-2009, 02:47 PM   #3
Sigafoos
Recipes 
 
Aug 2007
Buffalo, NY
Posts: 847
Liked 4 Times on 4 Posts


Beer is 'highly perishable' and 'goes bad quickly'? 'Beers usually lose flavor after less than three months.' '(though darker beers with high alcohol are an exception, maturing to produce a port flavor)'

When will people hire someone to write about beer who knows what the **** they're talking about? Reducing the amount of oxygen introduced during mashing and boiling? Now maybe I've missed something, but don't we need to aerate after the boil because it all boils off?
__________________
Community Beer Works: a Buffalo, NY nanobrewery that is now open!

CBW website | Twitter | Facebook | HBT thread

Niagara Association of Homebrewers ex-President
Live in or around Buffalo? Join NAH for fun and excitement!

[1:47pm] chefmike: and dont listen to sigafoos!
[1:47pm] Sigafoos: that's generally good advice

 
Reply With Quote
Old 09-04-2009, 03:17 PM   #4
dasBuhbuh
Recipes 
 
Oct 2008
Philadelphia
Posts: 82

Note: Redacted.
__________________
Hmmm...out of beer. How the heck did that happen?!

Reason: I'm dumb?

 
Reply With Quote
Old 09-04-2009, 04:40 PM   #5
Pivzavod
Recipes 
 
Sep 2008
Brooklyn, NY
Posts: 994
Liked 4 Times on 4 Posts


Some of the true experts on here should reply with a comment on WSJ to set the record straight. Aeration is key for our process and a lot of Belgians get better with age. The breweries they are using in this study must be making some whacky brews
__________________
Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

 
Reply With Quote
Old 09-04-2009, 04:52 PM   #6
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,174
Liked 481 Times on 389 Posts


There is nothing wrong with the article. Listen to the Brew Strong interview with Charlie Bamforth. Large breweries are in fact taking measures to prevent any oxygen getting into the beer throughout the entire process, because even in malting they believe that the oxygen forms compounds which are precursors to spoilage later on after packaging.

That's why New Belgium did that study with adding olive oil to the yeast instead of aeration; they want to find a way to reduce exposure to oxygen and improve shelf life.

Quote:
I'm surprised they didn't mention much about what causes beer to stale.
They did mention some things that they believe causes beer to stale:

Quote:
Sunlight spoils the flavor by weakening the effect of the hops, letting a sulfuric, cardboard-tasting compounds take over the taste. Fermentation in the bottle and waste from bacteria can wreak havoc (though darker beers with high alcohol are an exception, maturing to produce a port flavor).
Quote:
Ms. Collin analyzed how Trans 2 Nonenal, the chemical responsible for giving older beer a cardboard taste, behaved in the bottle. She came up with a solution -- drastically cutting the amount of oxygen let into the liquid while the ingredients were mashed and boiled. "She looked at the beer industry through the eyes of a flavor expert," says Jérôme Pellaud, a brewmaster at Anheuser, who worked with her at the time.


 
Reply With Quote
Old 09-04-2009, 07:16 PM   #7
Scimmia
Recipes 
 
Oct 2007
QCA, Iowa
Posts: 959
Liked 5 Times on 5 Posts


You say there's nothing wrong with the article when you quote a part that says that sunlight produces cardboard tasting compounds?

 
Reply With Quote
Old 09-04-2009, 08:05 PM   #8
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,174
Liked 481 Times on 389 Posts


OMG call the fact police. It does in fact cause a "sulfuric" taste that skunks beer so I'll let the cardboard thing slide.

What I mean is that the gist of the article is in fact correct, and big breweries are in fact looking to reduce the introduction of oxygen throughout the brewing process, etc. If you're going to nitpick a single sentence out of the article, then you're just looking for excuses to rip on "mass media" for misrepresenting your hobby.


But, don't take my word for it. There is an hour+ long interview with Dr. Charles Bamforth on Brew Strong podcast (topic is HSA) from 1/26/2009. He goes into excruciating detail about this very topic. He comes to different conclusions than Ms. Collin, however.


 
Reply With Quote
Old 09-04-2009, 08:34 PM   #9
Scimmia
Recipes 
 
Oct 2007
QCA, Iowa
Posts: 959
Liked 5 Times on 5 Posts




As I said, that's only one of many misstatements.

 
Reply With Quote
Old 09-04-2009, 09:13 PM   #10
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,174
Liked 481 Times on 389 Posts


OK, so why don't you enumerate every misstatement in the article, then we can have a real discussion instead of just pissing on it without really examining the issues.

Also, don't say "that's what I said" if that isn't actually what you said. The entirety of what you posted in this thread prior to my reply was as follows:

Quote:
You say there's nothing wrong with the article when you quote a part that says that sunlight produces cardboard tasting compounds?
I see nothing in there about "many misstatements" so don't get anal retentive and condescending with me.


 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Beer Travels On Vacation Brewsmith Commercial Brew Discussion 26 08-29-2009 05:33 AM
Cooking with spoiled beer penguinfogel Cooking & Pairing 9 03-04-2009 05:23 AM
Man Travels Through Time Joe C General Chit Chat 66 12-12-2008 09:46 PM
Euro Beer travels DiscoFetus General Beer Discussion 24 08-20-2008 07:26 PM
cooking with beer coldwater General Beer Discussion 12 08-15-2007 10:46 PM


Forum Jump