Corona is not so good =(

[Coquito]

Originally posted by: her209

Originally posted by: dartworth

Originally posted by: her209
Everything else > American Beer

:roll:

Originally posted by: jman19

Originally posted by: her209
Everything else > American Beer

idiotic

link

Q: I am doing research into fermentation. Could you tell me the difference between European and American beer and the beer making process? Could you discuss the ingredients, manufacturing process and such? Also is there a web site or research site online, which could help me with this? Thanks for your help, Jim
A: The big differences between American Brewing and European brewing is our usage of rice and maize. All of the major brewers in the USA use one or the other to cut down the body of the beer and so that they can use cheap, high protein 6-row malted barley. European brewers use low protein, higher costing 2-row barley. The types of hops used in the continental lagers and American light lagers are usually the same varieties - all Noble hops. When you get into any of the beers that are not of the light lager variety all bets are off. Americans are no traditionalists some times and very traditional other times. Europeans make a few styles that aren't really made in America too like Berliner Weiss Beer or Sahti from Scandinavia. You could (and many have) written entire books discussing all of the likenesses and the differences between brewing in various places on this planet so I can't go too much into depth. The main difference is the source of fermentable sugars that I mentioned above. Good luck, BrewDude

Q: Could you please explain about the different types of malt. (Ex: 2 row and 6 row malts) Thanks
A: All barley stalks have 6 vertical rows of "flowers" on them. The 2-row or 6 row designation simply has to do with how many fertile "flower" rows a stalk of barley has. When only 2 are fertile then it will only grow 2 large rows of barley on opposite sites of the stalk. When 6 are fertile then all 6 will become barley kernels - more barley per acre but each kernel is smaller to fit in the same room as the 2 kernels on a 2-row variety. The larger kernel has less protein per lb. of kernels because the core is bigger and weighs more that a tiny kernel from the 6 row barley stalk. Lower protein levels is better for home brewers. With high protein levels there can be problems with haze. large brewing companies like A-B and Miller reduce the overall protein levels in their beers by using some rice or corn which have sugar but no protein and are cheap to buy. hope this helps, BrewDude

Those quotes are so ignorant, it's not even funny.

Originally posted by: Xyclone
I like "light" beers, including Corona and Heineken. I've never got into ales and lagers ("dark beers"), even though my dad drinks Samuel Adams (only American beer he likes). Are "dark" beers any good?

Both lagers. Just because a beer is dark, doesn't mean it's any heavier then any of those lighter colored beers. Some are, some aren't

 

[kb315]

I love dos equis

 

[Goosemaster]

Originally posted by: moshquerade

Originally posted by: Goosemaster
Always wanted to try Tecata, speaking of stuff from South of the border.

Tecata is worse.

damn...well that sucks...i'm officially ashamed...even though I am not Mexican...


that's why I stick to liquor...

 

[her209]

Originally posted by: Coquito

Originally posted by: her209

Originally posted by: dartworth

Originally posted by: her209
Everything else > American Beer

:roll:

Originally posted by: jman19

Originally posted by: her209
Everything else > American Beer

idiotic

link

Q: I am doing research into fermentation. Could you tell me the difference between European and American beer and the beer making process? Could you discuss the ingredients, manufacturing process and such? Also is there a web site or research site online, which could help me with this? Thanks for your help, Jim
A: The big differences between American Brewing and European brewing is our usage of rice and maize. All of the major brewers in the USA use one or the other to cut down the body of the beer and so that they can use cheap, high protein 6-row malted barley. European brewers use low protein, higher costing 2-row barley. The types of hops used in the continental lagers and American light lagers are usually the same varieties - all Noble hops. When you get into any of the beers that are not of the light lager variety all bets are off. Americans are no traditionalists some times and very traditional other times. Europeans make a few styles that aren't really made in America too like Berliner Weiss Beer or Sahti from Scandinavia. You could (and many have) written entire books discussing all of the likenesses and the differences between brewing in various places on this planet so I can't go too much into depth. The main difference is the source of fermentable sugars that I mentioned above. Good luck, BrewDude

Q: Could you please explain about the different types of malt. (Ex: 2 row and 6 row malts) Thanks
A: All barley stalks have 6 vertical rows of "flowers" on them. The 2-row or 6 row designation simply has to do with how many fertile "flower" rows a stalk of barley has. When only 2 are fertile then it will only grow 2 large rows of barley on opposite sites of the stalk. When 6 are fertile then all 6 will become barley kernels - more barley per acre but each kernel is smaller to fit in the same room as the 2 kernels on a 2-row variety. The larger kernel has less protein per lb. of kernels because the core is bigger and weighs more that a tiny kernel from the 6 row barley stalk. Lower protein levels is better for home brewers. With high protein levels there can be problems with haze. large brewing companies like A-B and Miller reduce the overall protein levels in their beers by using some rice or corn which have sugar but no protein and are cheap to buy. hope this helps, BrewDude

Those quotes are so ignorant, it's not even funny.

Because you said so? :roll: How about posting something to back it up?

 

[HombrePequeno]

Originally posted by: her209

Originally posted by: dartworth

Originally posted by: her209
Everything else > American Beer

:roll:

Originally posted by: jman19

Originally posted by: her209
Everything else > American Beer

idiotic

link

Q: I am doing research into fermentation. Could you tell me the difference between European and American beer and the beer making process? Could you discuss the ingredients, manufacturing process and such? Also is there a web site or research site online, which could help me with this? Thanks for your help, Jim
A: The big differences between American Brewing and European brewing is our usage of rice and maize. All of the major brewers in the USA use one or the other to cut down the body of the beer and so that they can use cheap, high protein 6-row malted barley. European brewers use low protein, higher costing 2-row barley. The types of hops used in the continental lagers and American light lagers are usually the same varieties - all Noble hops. When you get into any of the beers that are not of the light lager variety all bets are off. Americans are no traditionalists some times and very traditional other times. Europeans make a few styles that aren't really made in America too like Berliner Weiss Beer or Sahti from Scandinavia. You could (and many have) written entire books discussing all of the likenesses and the differences between brewing in various places on this planet so I can't go too much into depth. The main difference is the source of fermentable sugars that I mentioned above. Good luck, BrewDude

Q: Could you please explain about the different types of malt. (Ex: 2 row and 6 row malts) Thanks
A: All barley stalks have 6 vertical rows of "flowers" on them. The 2-row or 6 row designation simply has to do with how many fertile "flower" rows a stalk of barley has. When only 2 are fertile then it will only grow 2 large rows of barley on opposite sites of the stalk. When 6 are fertile then all 6 will become barley kernels - more barley per acre but each kernel is smaller to fit in the same room as the 2 kernels on a 2-row variety. The larger kernel has less protein per lb. of kernels because the core is bigger and weighs more that a tiny kernel from the 6 row barley stalk. Lower protein levels is better for home brewers. With high protein levels there can be problems with haze. large brewing companies like A-B and Miller reduce the overall protein levels in their beers by using some rice or corn which have sugar but no protein and are cheap to buy. hope this helps, BrewDude

The American macrobrewers do suck (Budweiser, etc.), I will grant you that. But there are many damn good microbrewers in the US. Some of the best beer I've had has been American and some of the worst I've had has been European (Carsberg Elephant is disgusting, btw) so I wouldn't overgeneralize.

That being said; yeah, Corona is pretty bad. The only good Mexican beer I've tasted has been Casta Morena. I haven't tried Negra Modela, however.

 

[NaOH]

Corona with a lime = yum

 

[mundane]

Originally posted by: kb315
I love dos equis

That's what my wife likes to drink. Her step father, on the other hand, usually buys Tecate

 

[moshquerade]

Originally posted by: Goosemaster

Originally posted by: moshquerade

Originally posted by: Goosemaster
Always wanted to try Tecata, speaking of stuff from South of the border.

Tecata is worse.

damn...well that sucks...i'm officially ashamed...even though I am not Mexican...


that's why I stick to liquor...

i'm not mexican either, but my sis-in-law is hence why i've tried Tecate. it was hard to finish it off.

 

[BillGates]

Corona tastes like vacation. Yum.

 

[LS20]

Originally posted by: her209
Because you said so? :roll: How about posting something to back it up?

You think American beers tastes bad because you quote someone who talks about ingredients

...and you expect a counter that American beers dont taste bad by proof via more quotations?

does not compute

 

[kedlav]

Originally posted by: LS20
solution: stop buying your "american beers" from the 7-11 and you'll find something good

Originally posted by: her209

Amen. America has the best craft market worldwide, its not hard to find whatever style suits you best here. Read the reviews over at beeradvocate.com and find something you'll enjoy instead of Macro p1sswater

 

[Coquito]

Originally posted by: her209
Because you said so? :roll: How about posting something to back it up?

He generalizes all major breweries, while putting Europe on a pedistal. Several breweries, besides Anheuser-Busch or Miller, or Coors, produce alot of beer to qualify as a macro/major company. One of the best, right in your own state, Sierra Nevada(the 10th biggest brewery in America), produces a big list of styles, using many different & unique hops & malts, brewing up many different styles of beer. Even Budweiser, now produces an a pretty good, no adjunct, all malt brew at about $7 a bottle. Sam Adams(6th Biggest in America), one of the top beer produces quantity wise in the whole country, puts out bottle after bottle of beer that does not use derivatives, or filler. They put out $100 bottles, they put out old style ales, they make much better then average beer.

By contrast, there are many breweries that operate in Europe, that do nothing, but produce cheap beer for the masses. Rice & corn & additional extracts are used worldwide to cut costs, not just here. Alot of big Euro imports are actually brewed here to save on transport costs, using local water.

Like the poster above has said, America is leading the craft beer movement. There are more quality breweries being started up, & more bottles being put out then ever. Breweries from Belgium & beyond come here, to learn & experience & co-produce with the American companies.

It's beer, it's meant to be enjoyed. There is so much out there, that there is truly, something unique for everyone.

 

[her209]

Originally posted by: LS20

Originally posted by: her209
Because you said so? :roll: How about posting something to back it up?

You think American beers tastes bad because you quote someone who talks about ingredients

...and you expect a counter that American beers dont taste bad by proof via more quotations?

does not compute

So ingredients don't affect taste?

 

[Captante]

What I always get a kick out of is Corona "Light" .... why not just drink water with a little yellow food color added & save some money?

 

[LS20]

Originally posted by: her209
So ingredients don't affect taste?

so all 500 american breweries use the same ingredients?

 

[LesterOfPuppets]

I like Corona on certain occasions. Hot days on the beach or on the boat and playing poker. Corona brings you luck!

So many good microbreweries and regional breweries around here, it makes the head spin. Sierra Nevada's pale ale is pretty good, sometimes a little dry for my tastes. Hale's Pale Ale and Stone IPA and Terminal Gravity IPA, Mmmmmmmm. I can usually go for a bottle of Belgian trappist ale of some sort, as well.

My ol' lady hates that hoppy crap (her words), but loves some of the more malty choices from Guinness, Newcastle and McMennamins (USA).

 

[dennilfloss]

Cold Corona on a 100F day = bliss.

 

[SirPorl]

Tastey Corona Recipe - No lime needed

Drink the neck down on the corona, fill back up with Bacardi Lemon Rum. Place finger in end of bottle, tip upside down to let rum filter. Drink, repeat.

 

[preslove]

People think corona is good because of the marketing. Same thing with heineken. It tastes like piss, but people think its good.

 

[I Saw OJ]

Corona is probably the most over hyped beer to ever be sold in stores. Theres a high mexican population where I live and they live and die by that swill they call Corona. Myself, I would rather have a Widmer Brothers Hefeweizen.

Damn I want a beer, thank goodness today is my friday. :thumbsup:

 

[Czar]

corona = pissbeer

 

[SolMiester]

I'm actually indulging in a Corona right now, who would of thought?.......Ummmmm, not bad!:beer:

 

[Kadarin]

Corona isn't bad with the lime. In a pinch, lime juice will work just fine too.

 

[tgx78]

Canadian Beer ftw

 

[BillyBatson]

Originally posted by: Goosemaster
hard liquor sometimes > beer all the time.


my philo, you digg?

excactly. and as far as beer goes i do not mind a corona every now and then but mainly with food. there are other beers i liek more like shiner bock, newcastle, amber bock, rolling rock, Kona Beer, Dos Equis, etc