Funny things you've overheard about beer

[DrunkleJon]

lots of pictures or it didn't happen.

Next time I make it down I will take a panorama for you all

 

[brewguyver]

I recently took some co-workers several lagers I brewed, one of which was a Czech Amber session lager about the color of Shiner Bock. 3.4% alcohol and 100 calories.

One told me how thick and alcoholic that beer was and how she got a buzz after just a few sips. I explained that it had less alcohol and the same calories as Miller Lite. I could see the blank look in her eyes as I explained it.
That did not compute--she was unable to understand that a brown colored beer wasn't motor oil.

I love to watch the faces when I float the "heavy, dark, strong Stout over the clear, light APA most still don't believe that the APA is 3% higher.

Hey - if it floats, the dark beer is clearly lighter. I've been telling people Guinness is a light beer for years, just to see that confused look :cross:

 

[BudzAndSudz]

On a recent work trip to Dodge City, Kansas I ordered a Batch 19 (don't judge, that was the "crafty-est" beer on the menu) and the waitress gave me a stern warning that it's "super dark and strong." She said most people don't like it because it's too dark.

I chuckled (got a glare from my coworker) and assured her I would be fine.

 

[catdaddy66]

american beer (non-craft etc.) is like makin love in a canoe,
its f#c%in close to water!

Monty Python used this joke in their show "Live at the Hollywood Bowl"! LMMFAO!!

 

[fredthecat]

was reading over something about canada's BMC making some fake, marketing ploy beers especially for certain cities.

519 Lager – Crafted exclusively for London, 519 is a wonderful combination of smooth taste and deep flavour. Its special blend of malts and generous addition of Saaz European hops, give it a beautiful colour, malty smoothness, rich pilsner taste and aroma.

613 Lager – This Ottawa-inspired beer celebrates a complex blend of flavours. Amber coloured with a creamy head, 613 has a mix of malted barley varieties and a combination of American and European hops, giving this Lager a full, smooth taste with a crisp finish.

"our special blend of malts, barley and hops result in a creamy rich taste with a crisp malty hoppy finish."

please just stop...

 

[fredthecat]

oh whoops and one more labatt gem

"COMMERCIAL DESCRIPTION
John Labatt Classic was introduced in 1983 as Canada’s only national domestic “premium beer”. It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process. Classic uses all-malt and a unique blend of western-grown North American hops, providing a smooth, full flavour product with a true malt taste that is slightly sweet."

krausening = slow, low temperature and a secondary fermentation. why would you need a "secondary fermentation" if you are just injecting it with CO2 and bottling it?

 

[DrunkleJon]

oh whoops and one more labatt gem

"COMMERCIAL DESCRIPTION
John Labatt Classic was introduced in 1983 as Canada’s only national domestic “premium beer”. It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process. Classic uses all-malt and a unique blend of western-grown North American hops, providing a smooth, full flavour product with a true malt taste that is slightly sweet."

krausening = slow, low temperature and a secondary fermentation. why would you need a "secondary fermentation" if you are just injecting it with CO2 and bottling it?

For that doubly fermented goodness. Just like Miller and their triple hopped innovation.

 

[Animalmutha]

At a party near one of the BMC plants, I overheard a drunk BMC employee explaining that there were only three types of beer,
"Lagers, as in Bud, Pilsners as in Miller, and ales as in Sam Adams. Stouts are just stouts - not beer, same goes for IPA's."

 

[unionrdr]

Some peoples stupidity never ceases to amaze me. Stouts & IPA's not beer?!:smack:

 

[beaksnbeer]

On a Cream ale.......... This is a Pilsner lager cuz it's yellow and fizzy not dark and foamy like an Ale is.

 

[wailingguitar]

oh whoops and one more labatt gem

"COMMERCIAL DESCRIPTION
John Labatt Classic was introduced in 1983 as Canada’s only national domestic “premium beer”. It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process. Classic uses all-malt and a unique blend of western-grown North American hops, providing a smooth, full flavour product with a true malt taste that is slightly sweet."

krausening = slow, low temperature and a secondary fermentation. why would you need a "secondary fermentation" if you are just injecting it with CO2 and bottling it?

Some of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened

 

[BudzAndSudz]

Some of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened

Thank you. I was going to say that but you beat me to it. Krausening is a real technique

 

[emjay]

On a Cream ale.......... This is a Pilsner lager cuz it's yellow and fizzy not dark and foamy like an Ale is.

Meh, that just sounds like a layman. It really doesn’t seem that bad to me.

 

[gstrawn]

I was once buying to 30 packs of budlight as requested by others, and not by choice. While standing in line to check out a man behind me informed me that I was holding "the best damn beer in the world." I was about 5 miles from the AB brewery and he was an employee. It took all I had not to insult him with a chuckle.

 

[DoctorMemory]

Some of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened

I remember some beer ads years ago talking about it, I think it was Old Style.

 

[wailingguitar]

I remember some beer ads years ago talking about it, I think it was Old Style.

Yes, Old Style was krausened... I THINK the rebirther Old Style is too, but not sure

 

[mattd2]

...It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process...

krausening = slow, low temperature and a secondary fermentation...

Some of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened

But it seems like the marketing department F'd up in their understanding of it and made a funny claim to sound flash when really they probably don't know anything about the actual process - and of corse who would ask a brewer to proof read their claims before they get printed

At a party near one of the BMC plants, I overheard a drunk BMC employee explaining that there were only three types of beer,
"Lagers, as in Bud, Pilsners as in Miller, and ales as in Sam Adams. Stouts are just stouts - not beer, same goes for IPA's."

Some peoples stupidity never ceases to amaze me. Stouts & IPA's not beer?!:smack:

I see it as even worst - India Pale Ales are not ales?

 

[fredthecat]

But it seems like the marketing department F'd up in their understanding of it and made a funny claim to sound flash when really they probably don't know anything about the actual process - and of corse who would ask a brewer to proof read their claims before they get printed

yeah, the key thing here is that "slow and low temperature fermentation" isn't krausening lol.


i follow some ancient brewering like old style perhaps krausening, but i guess they must have suctioned off the sediment somehow. can't imagine labatt doing it though

 

[GrogNerd]

Bud/Light is krausened

 

[wailingguitar]

yeah, the key thing here is that "slow and low temperature fermentation" isn't krausening lol.


i follow some ancient brewering like old style perhaps krausening, but i guess they must have suctioned off the sediment somehow. can't imagine labatt doing it though

Carbonated beer can still be filtered, so that isn't an issue. Krausening and spundig were especially popular techniques due to their efficiency. With krausening you have the advantage of not having to use an outside CO2 source, which saves money. With spundig, you have the added advantage of being able to turn beers over quicker. Both processes are very practical and economical on the large scale

 

[brewguyver]

Carbonated beer can still be filtered, so that isn't an issue. Krausening and spundig were especially popular techniques due to their efficiency. With krausening you have the advantage of not having to use an outside CO2 source, which saves money. With spundig, you have the added advantage of being able to turn beers over quicker. Both processes are very practical and economical on the large scale

Can carbed beer really be filtered without pulling the CO2 out? From what I've seen, the filter acts like one giant nucleation site and rips most of the CO2 out of solution. The off gassing also serves to decrease filtering effectiveness.

Then again, I don't know many home brewers that have the BMC budget.

 

[DrunkleJon]

So long as it is still under the proper pressurefor the volumes of CO2, it should stay dissolved in solution.

 

[n240sxguy]

I would think you would lose some co2 unless you raised the pressure higher than your intended pressure, had the pressure at your intended pressure on the finished side of the filter, and had a reliable way to slowly release pressure as the beer transfers into the finished keg.

 

[pjj2ba]

I would think you would lose some co2 unless you raised the pressure higher than your intended pressure, had the pressure at your intended pressure on the finished side of the filter, and had a reliable way to slowly release pressure as the beer transfers into the finished keg.

I believe they fully carbonate the beer naturally, and then use external CO2 to push is through the filters, otherwise a lot of the CO2 would be removed by the filtering process. So technically, it is naturally carbonated, BUT they do use extra CO2 to replace any that is lost/prevent it from being lost, during the filtering process

 

[n240sxguy]

I believe they fully carbonate the beer naturally, and then use external CO2 to push is through the filters, otherwise a lot of the CO2 would be removed by the filtering process. So technically, it is naturally carbonated, BUT they do use extra CO2 to replace any that is lost/prevent it from being lost, during the filtering process

Gotcha. Most important would be making sure you weren't dropping pressure much across the filter, which is where your co2 would come out. Just have to have back pressure.

I go from one keg through a 1 micron whole house filter, and into another keg sitting at atmospheric pressure. To do it after it was carbed up, I would put 12psi of co2 on the receiving keg, push the beer with 15psi and slowly release from the receiving keg to allow it to transfer.

 

[Kolsch_Meister]

Bud/Light is krausened

I saw that on a history channel show about brewing. I was very surprised to Learn that they naturally carbonate

 

[CreamyGoodness]

I still struggle finding better terms than "light" or "dark" when trying to describe a beer's color.

 

[CreamyGoodness]

Did I just learn something? Are krausening and priming one and the same? I might be a veteran ranter/jack-off but Im still a noob brewer.

 

[unionrdr]

Yup,they're the same.

 

[CreamyGoodness]

Good stuff.