EJay
Well-Known Member
http://time.com/#2866497/budweiser-anheuser-busch-bud-light/
No surprises here, and nothing from a horse.
No surprises here, and nothing from a horse.
For the first time, the brewers website lists the ingredients of these two beers: Water, Barley Malt, Rice, Yeast, Hops.
Food blogger Vani Hari began the petition on Wednesday, amid suspicions that many mainstream beers contained added ingredients like high fructose corn syrup, stabilizers, artificial colorings, and even fish swim bladders, as she explains on her website. I grew concerned about the beer after discovering there is a long list of additives the government has approved for use, she wrote.
If you look at all the Large commercial breweries then that statement is true. Miller uses extracts in most of their beers. In fact, we took over an old Miller brewery and one of our engineers on the project told me they had to get rid of four extract tanks to make room for more grain silos. Budweiser is still mashed along with a cereal mash. The ingredients are still high quality and it's still Beechwood aged, although they do use less beechwood than they use to. That in itself is an expensive part of the cost of Bud. The amount of steam usage and manpower to "cook" the beechwood is not cheap! Beachwood doesn't add flavor it just gives the lager yeast a place to hang out so it just doesn't sink to the bottom. This allows the beer to ferment quicker, which saves money. It also makes a nice filter when they drain a tank. You may not like the taste of the beer but I guarantee you it's the highest quality of any beer made! Oh, and we don't use fish bladders, we use DE filters and centrifuges.
Go here for more info: http://www.tapintoyourbeer.com/
And, my beer does contain sea weed and some horse hoof as well. The distinctive flavor!
I prefer to use the tears of orphans and the blood of my enemies, but to each his own.
I wonder what FoodBabe would have to say about my beer....
Isn't that more or less exactly what it's always said ON THE CAN?
Shocking. :cross:
You mean, the stuff that's in pretty much all the rest of our food these days? Oh God, I'm so appalled by the thought that cheap beer might have $#!tty ingredients.
And any idiot who knows anything about the brewing process know's that "fish bladder" is neither harmful nor actually in the finished product.
No, your sandwich example uses broad food categories like meat and vegetables whereas the BW ingredient list drills down into the exact type of grains, plants and organism (yeast), water is water. Their ingredient list doesn't exactly leave a lot of room for anything else and other than saying what strain of yeast or what type and brand of barley what else is there?Listing a beer's ingredients as "water, barley, rice, yeast, and hops" is a lot like listing a sandwiches ingredients as "bread, vegetables, meat, schmear, and seasonings."
I'm actually shocked if they really don't use corn syrup. Would surely be cheaper than rice, no? I'll wait for the results of the mass spectrometry re. the corn...
we know of no brand produced by any other brewer which costs so much to brew and age. Our exclusive Beechwood Aging produces a taste, a smoothness and a drinkability you will find in no other beer at any price
That has got to be right up there with "better ingredients, better pizza, papa johns" in the top 10 bull**** lines that are totally legal to use in advertising and shouldn't be. no other brand which costs so much to brew and age? a taste you will find in no other beer at any price?
ARE YOU FAHKING KIDDING ME? Budweiser is one of my favorite examples of the style, but the only way they could spend the most to brew and age this is if you took their TOTAL cost of all their beer per year for this one style. Because it costs about $.10/can to brew and age and sells for for what, $.50/can? And you will find the taste in no other beer at any price because other beers cost more and taste different i.e. better.
Surely MillerCoors and Anheuser-Busch were aware of the deceptive “yoga mat chemical” gambit used by Hari to such effect earlier this year. I wouldn’t give Hari the time of day, either. Unfortunately, companies live and die by public perception. It’s far easier to give a blackmailer like Hari what she wants than to try to resist or to counter her propaganda by educating the public. And, make no mistake, blackmail is exactly what Vani Hari is about. (NOTE ADDED AFTER PUBLICATION: Forbes blogger Trevor Butterworth calls this sort of strategy “quackmail.” Damn. Another term, like “quackademic medicine,” that I wish I’d thought of. Meanwhile Jay Brooks calls it “yellow journalism,” which to me is being far to kind to the Food Babe, who has demonstrated her intolerance of dissent and outright intellectual dishonest time and time again. That’s why I think Tom Cizauskas is more accurate to refer to what the Food Babe does as “calumny.”
No, your sandwich example uses broad food categories like meat and vegetables whereas the BW ingredient list drills down into the exact type of grains, plants and organism (yeast), water is water. Their ingredient list doesn't exactly leave a lot of room for anything else and other than saying what strain of yeast or what type and brand of barley what else is there?
Years ago (20 or so, by my recollection), there was a list of "95 chemicals that major brewers use but don't have to divulge" that was easily accessible on the intrawebz. I can't seem to find it now, but there are additives in Budweiser that are not listed on the label, including heading agents (how else would something so devoid of body actually form a head?).
The same is true of fining agents and other such things added. Probably not very much in the finished product, but it's in there...
If you look at all the Large commercial breweries then that statement is true. Miller uses extracts in most of their beers. In fact, we took over an old Miller brewery and one of our engineers on the project told me they had to get rid of four extract tanks to make room for more grain silos. Budweiser is still mashed along with a cereal mash. The ingredients are still high quality and it's still Beechwood aged, although they do use less beechwood than they use to. That in itself is an expensive part of the cost of Bud. The amount of steam usage and manpower to "cook" the beechwood is not cheap! Beachwood doesn't add flavor it just gives the lager yeast a place to hang out so it just doesn't sink to the bottom. This allows the beer to ferment quicker, which saves money. It also makes a nice filter when they drain a tank. You may not like the taste of the beer but I guarantee you it's the highest quality of any beer made! Oh, and we don't use fish bladders, we use DE filters and centrifuges.
Go here for more info: http://www.tapintoyourbeer.com/
Sounds like you have more than enough information to start an anti-chemical food blog.
Sure I do... because zero information is needed to be an alarmist twit.
It's funny. She's worried about all sorts of additives and other crap added to the beer that might make it harmful to your health. I would suggest if one is that worried about those additives they probably should be worried about the main poison in beer, namely the alcohol.
we know of no brand produced by any other brewer which costs so much to brew and age. Our exclusive Beechwood Aging produces a taste, a smoothness and a drinkability you will find in no other beer at any price
That has got to be right up there with "better ingredients, better pizza, papa johns" in the top 10 bull**** lines that are totally legal to use in advertising and shouldn't be. no other brand which costs so much to brew and age? a taste you will find in no other beer at any price?
ARE YOU FAHKING KIDDING ME? Budweiser is one of my favorite examples of the style, but the only way they could spend the most to brew and age this is if you took their TOTAL cost of all their beer per year for this one style. Because it costs about $.10/can to brew and age and sells for for what, $.50/can? And you will find the taste in no other beer at any price because other beers cost more and taste different i.e. better.
I was under the impression that the beechwood doesn't keep the yeast in suspension, but acts as a fining agent to help take the yeast out of suspension to clarify the beer. This is added at the lagering stage, which would make more sense, since the beer is already fermented at this point.
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