i new there was something funny with my budweiser lately. it seems that they are watering down the beer. i believe that some think that they distill the beer to 7% alcohol and then add water to get down to 5%. but i think the lawsuit is suggesting that they are even going below that percentage as well......lame!!!!!
luckily i don't not drink it all that often as i tend to drink newcastle majority of the time.
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FYI each of the 50 states has its own set of laws regarding what can be called beer, and how much alcohol is allowed in it. In many states, a beer with an alcohol content above the state's arbitrary limit can't be sold as beer. In some states it can't be sold at all. In others it can only be sold if it's imported. In still others it must be called "ale" and be taxed and sold differently from beer.
Is anyone here from Tennessee? That's one state with some crazy beer laws!
The ideal thing to do is to brew each batch of beer to the desired alcohol content, so it has the maximum flavor for what it has to be. But it's cheaper to just brew one type of beer, then water it down to meet legal requirements.
Don't like that? Then support your local craft brewer!
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I've always found Budweiser to be rather like Chinese beer, in that you can drink lots of it, you go to the bathroom a lot, but you don't actually get particularly drunk.
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I went to a ton of Kansas City Royals' games last summer. When the beer/water vendor would walk by, he would call out "Bud Light! Water!" I would holler back "But he repeats himself!"
It'd be easy enough to actually test alcohol percentage
Yes, of course it is. But when it comes down to buying an alcohol tester and buying another case of beer, most beer drinkers buy the case of beer. That's the long and short of it.
FYI, it was actually tested by an independent company, came right in at 4.99% when advertised as 5
That's cutting it pretty darn close!
IMHO it's perfectly reasonable for a brewer to allow a small margin of error so that a batch doesn't fail the state testing. I also think that peoples' beef should be with the states that have these laws that violate the separation of church and state, and not with the brewers who must comply or go out of business. IJS
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Re: The King of Beers watered down?????
Quote:
Originally Posted by Speed Daemon
That's cutting it pretty darn close!
IMHO it's perfectly reasonable for a brewer to allow a small margin of error so that a batch doesn't fail the state testing. I also think that peoples' beef should be with the states that have these laws that violate the separation of church and state, and not with the brewers who must comply or go out of business. IJS
I wasnt saying that those results failed and the beer was watered down.
The original (disputed .. in lots of courts in lots of countries), Czech Bud ain't too bad.
Of course, the best beers are unquestionably Belgian and made by monks. The next best Belgian but not made by monks.
Has to be said that some Belgian non-monks also make cheap **** - Stella being the prime example.
big known beers such as Heineken, Stella, Guiness etc. are not the best beers out there, just because they are designed for big market. Still its not as bad as Bud.
I'd go for most Sam Adams flavors any day. I've visited their brewery and most brewing processes are not automated. They also do more than 50 experimental flavors every year. Some flavors can not even be found outside of Massachusetts.
Bottom line is, if you are a fan of Bud, you don't know much about beer.
Nothing wrong with a bud... it's just a casual thirst quencher (must be ice cold!). It serves a purpose.
The Nigerian export Guinness is better than standard, but yes it's all about the micro-breweries. Over here you tend to get pubs becoming restaurants who like to showcase different ales on a monthly rotation, it gives them a good rep.
It is disappointing to see old brands being reduced to nothing though, but for the most part people drink from cans or plastic bottles to get intoxicated.
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We Brits are guilty of many a heinous crime, but warm beer has got to be right up there.
We've had refrigerators for a century: the suffering can be over!
Quote:
Originally Posted by !on
The Nigerian export Guinness is better than standard
But is it better than in Ireland?
Of course, Africa is the biggest market for Guiness.
Quote:
Originally Posted by !on
but yes it's all about the micro-breweries
V true. A mate of mine has one. Makes awesome beers, including the own-label for Selfridges. Don't tell him, but I still prefer the Belgian monks' beers, though
Sorry, I'm a CAMRA fan.
Can't stand "ice cold" beer. Beers should be served at a proper temp depending on the style.
Amen to that! The reason why mass-produced American beers are served "ice cold" is because nobody would tolerate them if they could actually taste them.
Good beers are best enjoyed when chilled, but not nearly-frozen.
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i like beer cold but not ice cold as well. i prefer a chilled mug before i drink my beer. And as watered down as Bud is, i still do not like it too cold......however, it does satisfy my thirst more so then most beers.....LOL
eit: now that we have a food and beverage subforum, i moved the thread.
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Did beer suddenly become a food and beverage just now?
One thing about Budweiser in America is that they use rice to brew it.
There are four things that I want in beer: water, malted barley, hops and yeast. (I'd prefer it if the active yeast is removed first, or at least killed so I don't get a case of turista after drinking the beer.) Adding wheat on special occasions I can tolerate. But start adding or replacing ingredients, and I wonder if it's still beer. Sake is made with rice, and it's not beer. Is American Budweiser wine? Sake also tastes a whole lot better when it's warmer than room temperature too, so...
I grew up in the good old US of A, but I learned to drink in Germany. For the life of me I can't figure out how my homeland managed to butcher something as simple as beer. It only takes 4 ingredients! This is one case where more is not better!!! My fellow Americans: STOP ADDING CRAP TO YOUR BEER!!! If you feel you must add seaweed, cinnamon and orange peels, "foaming agents" and other crap like that, it's spoilt!It's not worth saving!Throw it out!
Speed, I used to be a hardcore homebrewer (don't have much time now ) and I'm also a certified BJCP judge.
Adjuncts like rice are traditional in a lot of styles. A well made cream ale is almost always made with it. One of my favorites in the summer as a "lawnmower" beer.
I've tried a lot of what Dogfish Head makes and most of their beers have all kinds of "stuff" added to em including a lot of sugar to boost the ABV. It's appropriate at times like in Belgian style ales (boost ABV but not body as to keep attenuation high).
With beers like Bud, it's traditional to add something that is highly fermentable like rice or corn. They give you the alcohol with little flavor.
When I got to tour the Maker's Mark distillery (which I highly recommend doing because it's so beautiful there) they had their wash still fermenting openly in huge vats. They said go ahead dip your finger in and try it.
It's mostly corn as all bourbon should be so you get a good feel for what that tastes like.
Yeah, well...my preferences are my own and I'm entitled to them. Just as I'm entitled to poke fun at a thing or two in the interest of good humor.
I've tried all sorts of beers and ales, and tend to like the simpler brews made true to the Reinheitsgebot and without all the spices and other additives that are all the rage these days. That's my choice. I'm not asking anyone to join me.
As for alcohol content, since the hepatitis virus has eaten most of my liver, I'm under doctor's orders to limit my alcohol intake severely, along with other dietary adjustments. So the closest to beer I'm going to get is the occasional Clausthaler, which I enjoy very much.
It's all good, Speed.
I'm all for following style guidelines.
Schrenckerla beers are some of my favorites. Super smokey and definitely follow the German laws of brewing.
so is there a european version of budweisser? somebody just told me that stella was the "king of beers" in europe.
There was in the previous century, when there were two Germanies, and Heineken was the only European beer brand that most Americans could recognize. Don't know about how it is today.
The name itself, as well as the Brand and the rights originated in Europe in the 19th century. So the American Budweiser that originated in St. Louis, MO was a knock-off of "Budweiser Bier" imported from Europe at the time.
From the look of things, Herr Anheuser not only took the brand name from the legitimate Bohemian brewer, but also copied the label design with the precision of a counterfeiter. The Czech beer cans that I saw on sale in various European countries back then bore a remarkable similarity to its American cousin. After the fall of Communism, a lot of things have changed though.
Any Belgian would be mortified at the idea of Stella as the king of anything. In Belgium (FYI: it's from Belgium), it's cheap, supermarket crud, usually stacked with the fizzy water (only a slight exageration there).
They find it's popularity in the UK simultaneously hilarious and mystifying.
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The King of Beers watered down?????
Did beer suddenly become a food and beverage just now? 
Sake also tastes a whole lot better when it's warmer than room temperature too, so...
) and I'm also a certified 
