US Craft Brewers Using These Methods?

[Brandon]

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.

[pietro]

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!"

[pietro]

[Bryan R]

Nitrogen.

[Owenbräu]

My assumption is nitrogen, as CO2 under pressure will dissolve quickly and change the pH.

[Brody]

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.