KegWorks 13 Facts. Fact or Fiction?

I get emails from KegWorks and they sometimes send some interesting stuff... can you guys confirm about these things? I don't agree with a few things but I'm not pro....


13 Beer Facts Worth Knowing
Read them. Remember them. Use them to impress your friends.

You should always store bottled beer upright, not on its side. This minimizes oxidation and contamination from the cap.
I do so the yeast doesn't settle on the side from bottle conditioning. I didn't know it minimizes oxidation and contamination? Can you co-sign on that?

Bottled beer is pasteurized. Keg beer is not. That's why it's critical for kegs to stay cold (38°F). As the temperature rises, CO2 expands (causing foamy beer) and dormant bacteria may become active and ruin the keg.
Not all bottled beer is pasteurized right? Craft beers or beers with yeast on the bottle of the bottle. Some have live yeast in them. Most commercial are filtered and pasteurized. Keg beer is usually not but some are flash pasteurized I believe. But some use a jockey box and let there kegs get to room temperature. I went to Costa Rica and they had there kegs in 90-100 degrees weather with jockey boxes. I wouldn't advocate that though either. Agree or disagree?

The type of water used for brewing makes a difference. The best ales are produced with hard water (with more natural salts like calcium) while soft water is better for lagers.
This statement seems too broad. Maybe for dark beers hard is better. A lot of ales are made with soft too right?

Before the 1400s ales were flavored with herbs like rosemary and thyme. Hops were first introduced to preserve beer but are now a desirable flavor.
Okay I'll agree with this one and other things were used too

Dogfish Head's Midas Touch Golden Elixir is made from a 2,700-year-old beer recipe that was found in a royal tomb in Turkey. The tomb is believed to be the burial place of the legendary King Midas.
Cool fact if it is true but I'm not sure how reliable their facts are looking at the trends. Anyone make any of this stuff? I got to get me a bottle now!

In 1814 a brewery tank containing 3,500 barrels of beer ruptured in London causing a beer tidal wave that flooded the streets, demolished two houses and claimed the lives of 9 people.
WOW. That's about 108,500 gallons right? anyone see a tank that big before? Good way to go down though.

Pabst Brewery produced the first six-pack of beer in the 1940s. The brewery conducted numerous studies, which found six cans were the ideal weight for the average housewife to carry home from the store.
LOL nice!

Anheuser-Busch uses rice in its formula and the company alone consumes about 15% of the entire U.S. rice crop.
Damn that's a lot. I wouldn't think that much. But I get my rice from Thailand maybe U.S. rice crops are breed for beer making. Other races eat a lot more rice I guess like asians and hispanics.

Belgium wins the "country with the most individual beer brands" award with more than 400 brands and counting.
Mecca

The familiar Bass symbol, a red triangle, was registered in 1876 and is the world's oldest trademark.
Yeah? The start of trademark and copyright infringement.

Hops contain an herbal form of estrogen that is rumored to make men chesty (a syndrome known as "Brewer's Droop") and lead to erectile dysfunction.
I'm heard about the "beer belly" but titties? Americans do take a lot of Viagra.... HMMM..... Is that going to stop you?

The '33' on Rolling Rock bottles was originally a printer’s error. It refers to the 33 words in the original slogan. It has generated enough mystery over the years that the company decided to keep it.
Didn't know. I don't really drink so didn't really care either. What was the original slogan?

Guinness sells an average of 7 million glasses a day.
Yummy.

 

http://www.sagevfoods.com/MainPages/Rice101/Production.htm

According to that page, about 15% of all rice consumed in the US is in beer form.

 

Horrible over generalization unless all ales are Stout and all lagers are pilsners.

 

I presume that is glasses of beer sold, not actual glasses.

 

**spits out IPA**

 

Thats nothing.

http://en.wikipedia.org/wiki/Boston_Molasses_Disaster

2.3M gallons of molasses.

 

I don't have it in front of me, but in Ray Daniels' "Designing Great Beers" he talks about Porter vats being made ever larger. If I recall, he talks about how when a brewery would unveil a new vat, they would host dinner parties for 100 guests in the vessel. I also recall him saying they were much larger than even the largest vessels used in commercial production today. Like I said, I'm at work so I don't have a direct citation but I'm pretty sure that's where I read it.

 

pretty sure the US has more than 400 brands of beer. thats only 8 per state.

 

Yeah, I thought the statistic was 1500 breweries in the states.

 

True, according the brewer's association there are 1,558 as of April 30th, 2010.

http://www.brewersassociation.com/pages/business-tools/craft-brewing-statistics/number-of-breweries

 

I have not MADE it, but I had DFH's actual Midas Touch at a beer fest in Raleigh. I stood in a long line to get it.

It was pretty lousy.

 

It was designed based on what they found on a clay "Cup" in his tomb. They were able to isolate the compounds and determine what ingredients were used. Then DFH came up with the recipe based on those ingredients.

Interesting. AB fermentation vessels and lagering tanks are nearly twice as large. If you take a brewery tour you can see them.

 

Midas Touch is a very interesting beer. Try this, buy a 4 pack then drink one, store the rest for 1, 6, and 12 months. You will be surprised at how the flavor develops. At about a year it seems that the sweetness of the honey subsides and you get a bit more of the grape flavor but it's much less sweet and more like a barley wine. Its quite good at that point.

 

I'll take your word for it. I really don't care for any of DFH's beers, to be honest. They are too big on gimmicks and too low on quality for me.

 

I've been to their facility in St. Louis and the tanks are not even close to 7000 barrels.

 

Pabst Brewery produced the first six-pack of beer in the 1940s. The brewery conducted numerous studies, which found six cans were the ideal weight for the average housewife to carry home from the store.


LMAO, WW2 generation, maybe the greatest generation ever, but certainty the worst beer generation ever too

 

I am not sure about St. Louis, I would imagine they would be bigger. I've been to the brewery in Jax FL in 2004 and the fermentation vessels were over 4,000 bbls and they were in process of upgrading some of them to 6,000 bbls. You can't actually see the fermenters during the standard brewery tour (they use to give an "on the floor - behind the scene" tour to college groups, not sure if they still do this after being bought by Inbev), but you can see the Lager tanks during the standard tour.

Edit: The fermenters were actually split up into 3 lager vessels, so the lagering tanks must be about 1500 bbls each.

 

+1

 

"Rolling Rock from glass lined tanks in the Old Latrobe. We tender this premium beer for your enjoyment as a tribute to your good taste. It comes from the mountain springs to you."

 

I like Midas Touch. I made it, too, and it was great.

 

I know where this stems from...rumored indeed...

http://www.solport.com/roundtable/archives/001150.php

 

I just took the tour and they say their tanks will hold 200,000 six packs. If my math is correct that's about 3600+ barrels. I can't imagine a tank bigger than that, their enormous.

 

The fermentation tanks in a corn ethanol plant hold in excess of 800,000 gallons.
That's a pretty big tank!

link with pic: http://www.marquisenergy.com/gallery/

 

They also determined what they were eating in the tomb of the Prhygian king. I have made "The Midas Feast" a few times, and that is how I first found DFH Midas Touch. I put the meal together in a crockpot at about 5:30 am, and it called for 8 oz. of Midas Touch from the 12 oz. bottle. What to do with the other 4 oz. at 5:30 am?

I cannot say that I am a big fan of Midas Touch, but the Feast is excellent.

It is also interesting that 40 years after the excavation that the technology advanced enough that scientists could determine roughly what they were eating and drinking.

http://www.penn.museum/sites/Midas/intro.shtml