US Craft Brewers Using These Methods?

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Brandon
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Re: US Craft Brewers Using These Methods?

Postby Brandon » Sat Mar 26, 2016 10:13 am

I think BMC beers are well brewed, I just don't appreciate that they are brewed to have so little flavor. I would guess there is 'it' in there, malt flavor, hop flavor, but it's so subtle. When I first went to Germany it immediately clicked with me that a beer can be clean and crisp, full of malt and hop flavor, yeast character, etc, and not be an IPA.
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Re: US Craft Brewers Using These Methods?

Postby pietro » Mon Mar 28, 2016 8:55 am

To quote Garrett Oliver, "saying Big Beer can't brew is like saying Kenny G can't play the saxophone. Kenny G can play the saxophone...but...ya know...that's the problem!"
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Re: US Craft Brewers Using These Methods?

Postby pietro » Mon Mar 28, 2016 8:59 am

Bryan R
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Re: US Craft Brewers Using These Methods?

Postby Bryan R » Mon Mar 28, 2016 9:08 am

Nitrogen.




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Re: US Craft Brewers Using These Methods?

Postby Ancient Abbey » Mon Mar 28, 2016 9:58 am

My assumption is nitrogen, as CO2 under pressure will dissolve quickly and change the pH.
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Re: US Craft Brewers Using These Methods?

Postby Brody » Mon Mar 28, 2016 10:16 pm

Yea, was just thinking Nitro as well. The 100% nitro (as supposed to the 75/25 beer gas) is also used to keg wine, mead, and cold coffee since it won't dissolve and affect the product.

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