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The supermarket closes in 10mns from this depressing revelation.
So I bought a six pack of of the supermarkets own 'gold' beer' and guess what? It's LOVELY! ;);) Only 5.9% but what is it with alcohol content in beer?
It seems that the more alcohol, the better it tastes. But, I know from bitter experience that there is a 'cap' at around 7/9% depending on the brew. At some point it starts tasting like syrup.
Why is this?
<aside>Why, in england is the homelesses favorite brew called Tenants? Seems rather ironic....</aside>
Nick
<aside>Why, in england is the homelesses favorite brew called Tenants? Seems rather ironic....</aside>
It's obvious, after a few you don't know where your home is!
;P Rich
Enjoy
The list of things that I miss as an expat of some ten or more years gets smaller each year, but it will always have a pint of brown beer at the top of it.
And it's Tennents. And it's Scottish.
Beer 'strenght' and his 'potency' are very often confused. The strenght is relative to final beverage density and the potency is relative to alchool content.
Some beer strenght is caused by unfermented stuff in it. The more unfermented stuff, the higher is final density, and generally the stronger the beer will taste.
I dislike beers that taste too much alchool, the thinner a beer is the less alchool it should contain. Pale beer with high alchool levels are cheated with dextrose (corn sugar).
I like to brew with pure malt, just like they do in Germany (by law).
That explains sooooo much. Gotta love those Scotts, they've got all the right priorities in order ;)
Nick
Having lived in Scotland for years, where Tennents Super is not, ahem, the classiest of beers, it was odd to move to London for a while (in the booze trade) to discover that Tennents Super and Carlsberg Special Brew were considered 'designer' lagers.
Good 15 years ago, mind. Do you get Elephant and Giraffe over there, or are they export only?
Sure do, wouldnt drink it though.
My favorite is imported "Black Gold Carlsberg" from germany...
Nick
Oh, I like Belhaven too....its like the Milk of beers. Yum!
Here in the states, it's hard to find good imports.
Between that and my homebrew, life is good. :)
Between that and my homebrew, life is good.
My ex-girlfriend's father brews apple champagne cider - one of the most potent and refreshing drinks I've ever had. There's nothing like drinking champagne cider made with apples that you picked yourself.
Mivox, how about sending me some of that stuff you brew up in your bathtub.
Actually, I've just inadvertently turned out a low enough alcohol content hefeweisen that even a Light Beer drinker like you might be able to handle it. ;) It's the shipping laws I might have a problem with.
hehehe, well I fell asleep in front of the telly but it was most enjoyable ;) -- Off to my father-in-laws this weekend, he'll have lots of Danish beer imported from Germany.
Yes, it's weird. The german laws are very strict though on how beer is brewed and it really makes a difference...
Nick
Funnily enough, did you know that a lot of germans live in our neighbouring country Namibia. They started moving there for the diamonds at about the turn of the century, and started breweries there too that rival theie german counterparts indefinatly. If you guys can ever get your hands on a "Windhoek" you will be so lucky to enjoy that golden brew.
Ahhh.....living in south africa......you guys get to have broadband and we get really good quality beer. Lifes funny that way;-)
Agree wholeheartedly! Here's my favorites in order
Nick
Furthermore, we wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities' confiscating such barrels of beer, without fail.
(OOps they forgot the yeast! ;) )
This bans the use of dextrose or any other form of sugar to boost alchool level, good. Most industrial beers around use dextrose so they can get around 5 % of achool for half the price in half the time.
Lets not focus too much on the 'pure' beer argument for now, because beer with other ingredients can not only be just as pure, but also taste just as good, even better. Plus, any industrial brewery can brew bland rubbish either within or without the constraints of the Reinheitsgebot. I wish the Reinheitsgebot only banned the use of added sugars.
The law is too restrictive on the ingredients and needs an update regarding certain methods. Other factors which are truly crucial to the taste of a beer: the quality of the ingredients, lagering times, pasteurisation, filtration and carbonation. Some dubious techniques where introduced since 1506... You will never convince me that a filtered, pasteurised beer, carbonated the same way they do for Pepsi, and 'aged' for a week in the cellar is a 'pure' beer, solely because only barley malt is in the grist.
A lot of other ingredients can also make a great brew.
For instance : wheat, rice are oats can be used instead or mixed with barley to obtain different beers, nonetheless 'pure'. There will be no such thing as a German Carling, Blanche or Stout.
I am not metionning apples, lemons, raisins and even bananas that can be added to the boiling worth to obtain sublte aromas.
As long it doesn't have anything harmful in it, brewers should be allowed to use whatever ingredients they wish. Poor quality beer is usually obtained because some brewers cut corners in order to lower production costs, even in Germany!
My weakest home brew take 3 full months to produce. I call it my 'summer beer'. It's a 3 % of alchool pale ale with lots of hops in it for better thirst quenching astringency.
My triple fermented Cristmass beer is the strongest of them all with a final density of 1,020 to 1,022. It ferments for 3 months and ages for a whole year before it can be served.
You will never make me believe that stuff hitting the shelves 2 weeks after the maltage can be called a beer.
Cheers!
Off to my father-in-laws this weekend, he'll have lots of Danish beer imported from Germany.
Yes, it's weird. The german laws are very strict though on how beer is brewed and it really makes a difference...
Did you know that Carlsberg changed their recipe a few years ago - skipping the maize? This was done very discreetly and the reason was that they couldn't guarantee that the maize would be GMO-free in the future.
So Carlsberg's are now all-malt beers, but somehow they managed to retain the old, bland taste.
Plus, any industrial brewery can brew bland rubbish either within or without the constraints of the Reinheitsgebot.
Exactly my point :)
IMO Anyone thinking British beer isn't amongst the best in the world is drinking in the wrong pubs. Anyone who wants to argue the point should visit Manchester. Let me know in advance and I'll happily prove the point (you buy the beer though;)).
For all those not 'into' Real Ale - it really does depend on how it is kept by the Landlord. I have a couple of Local Pubs where they brew their own on the premises - inlcuding a full range of organic Real Ales which are absolutely world class.
NOBODY drinks Stella or a Carlsberg in these pubs - although they also do a couple of Hefeweiss beers that sell OK.
I was always a Bitter/Ale fan in England. I've lived so many years abroad though I have completely lost the taset :(
Nick
Mind you, some of those Czech ones are pretty good.
Czech lagers are my absolute favorite. Beers like Starobrno, Pilsner Urquell, and Krusovice are great full body taste lagers, far away from the industrial brews.
Löwenbräu is a German classic which I just rediscovered this winter. A great pure lager taste.
Another great beer is the Austrian Gösser which has a nice and balanced taste.
The Danish Carlsberg Sort Guld (Black Gold) is one of the better beers in Scandinavia. Other beers in that region that are worth mentioning are the Finnish Lapin Kulta and the Norwegian Ringnes.
You will never convince me that a filtered, pasteurised beer, carbonated the same way they do for Pepsi, and 'aged' for a week in the cellar is a 'pure' beer, solely because only barley malt is in the grist.
Besides a few imports (which have 'aged' before reaching Alaska by default ;) ), Deschutes beers are almost the only 'store-boughten' beers I'll buy now (There's also Alaskan Brewing's Smoked Porter, which will be available in the UK this winter, I believe. One to look for!)
4eyes:
...drinking in the wrong pubs. Anyone who wants to argue the point should visit Manchester.
...I have completely lost the taste.
Actually, I've just inadvertently turned out a low enough alcohol content hefeweisen
Hefeweisen is HUGE on on the continent. It is the current world standard of wheat beers. It is definitely a different taste when compared to lagers. Can we have some hefeweisen drinkers pitch in on this? Mivox?!
stick to my 4-5% i find anything above, kills my braincells, and due to a rather indulgent youth with other things than alcohol, i certainly don't want to be killing to many of them, too fast anyway.
Tonight, a good few pints of Carling or Carlsberg, used to be Stella, but that stuff gets me mulliered after about 7 pints, bed time stuff, I'd rather chill enjoy the 3-8 pint stage, a slow loss of inabitions, but not absolutely paralectic telling every women i see, of all physical shapes and ages, that she would be better spending the night in my bed. gone are the days. Well happens ocassionally, when we go out driken at 12 for the Rugby and Football on a Saturday - 12-14 hr seshies - bad hangovers.
