Originally Posted by usfmikeb
Come on Revvy, you know as well as the rest of us that their beers use a ton of adjuncts to replace malt. Those beers are flavorless, as designed to be.
And we don't use corn or rice in OUR beers? Or sugar?
So come one mike, maybe you need to learn some facts about their beer, and WHY they use adjuncts to begin with.
Some truth instead of the usually elitist "we're better than them", "beerwars" bull**** that we beersnobs like to rub over ourselves like kinky butter.
The whole history of the light lager is the American populace's
(not the brewer's) desire to have a lighter beer to drink, which forced the German brewers to look at adding adjuncts like corn and rice...not as the popular homebrewer's myth has been to make money by peddling and "inferior commercial product" by adding adjuncts, but in order to come up with a style of beer that the American people wanted.
Maureen Ogle proved that in Ambitious Brew
it actually made the cost of a bottle of Budweiser cost around 17.00/bottle in today's dollars. Gee I've paid 17 dollars for a bomber of beer before...not too much difference there, eh?
When AH released Budweiser with it's corn and rice adjuncts in the 1860's it was the most expensive beer out there; a single bottle retailed for $1.00 (what would equal in today's Dollars for $17.00) this was quite difference when a schooner of beer usually cost a nickel.
This is the part that blows the "cost cutting" argument out of the water. In order to use those adjuncts you have to process them separately from the rest of the mash, and then add it to the mash. You either have to do a cereal mash to pr-gelatinize them or you have to roll them with heat to make them flaked...either way, besides the labor and energy involved to grow and harvest those plants, you expend labor and energy to make them usuable. You have to boil them in a cereal mash. That's another couple hours of labor and energy involved in the cost of the product.
It wasn't done to save money, it was done because heavy beers (both english style Ales and the heavier Bavarian malty beers) were not being drunk by American consumers any more. Beer initally was seen around the world as food (some even called it liquid bread), but since America, even in the 1800's was a prosperous nation compared to the rest of the world, and americans ate meat with nearly every meal, heavy beers had fallen out of favor...
And American 6-row Barley just made for heavy, hazy beer.
The American populace ate it up!
The market WAS in a sense, craving light lagers...The German brewers didn't want to make the switch. They were perfectly happy with their bocks and all those other great heavy German Beers.
But the rest of us weren't into it
Bush and other German Brewers started looking at other styles of Beers, and came upon Karl Balling and Anton Schwartz's work at the Prague Polytechnic Institute with the Brewers in Bohemia who when faced with a grain shortage started using adjuncts, which produced the pils which was light, sparkly and fruity tasting...just the thing for American tastebuds.
So the brewers brought Schwartz to America where he went to work for American Brewer Magazine writing articles and technical monographs, teaching American brewers how to use Rice and Corn...
The sad moral of the story is....The big corporate brewers did not foist tasteless adjunct laced fizzy water on us, like the popular mythology all of us beersnobs like to take to bed with us to feel all warm and elitist....it was done because our American ancestors wanted it.
Blame your grandfather for having lousy taste in beer, NOT the brewers themselves.
Like everything in business, they had to change or die.
Maureen Ogle's book Ambitious Brew is the best and most historically accurate of American Beer History books out there. I can't recommend it enough. It's a lot more accurate than "Beer Wars."
It a dose of reality. I used to believe the same stuff you all did until I read it. It's kinda humbling to realize we're NOT "the pawns of an evil corporate empire" after all.
Her blog archive has a lot of material covering the imbev takeover or Anheiseur Bush as well as stuff that didin't make it into here original book, so I encourage you to dig through that as well.
It clears up a lot of stuff like this, and busts a ton of myths like this one.
Listen to this from Basic Brewing;
November 30, 2006 - Ambitious Brew Part One
We learn about the history of beer in the USA from Maureen Ogle, author of "Ambitious Brew - The Story of American Beer." Part one takes us from the Pilgrims to Prohibition.
December 7, 2006 - Ambitious Brew Part Two
We continue our discussion about the history of beer in the USA with Maureen Ogle, author of "Ambitious Brew - The Story of American Beer." Part two takes us from Prohibition to the present day.
That's why I find the arguments the "bud basher's" like to use so amusing...It's so historically inaccurate. It really is our ancestor's fault that BL is the most popular beer in the world.
And they had choices back then as well. They didn't HAVE to drink that style, they chose too.
That's why I'm so about, let folks like what they like, and WE like what we like, and there's plenty for ALL to go around.