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heard rumor that limes are used in corona to kill bacteria

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Actually...it started like this:
A guy was rollerskating on the beach with a bottle of Corona. A girl was rollerskating the opposite direction eating lime slices. Since neither was really paying attention, they ran into each other. The girl's lime slice got jammed in his bottle. He yelled at her "You got lime in my beer". She yelled "You got beer on my lime!". But then they tasted it. And it was good.
 
Originally posted by: davestar
lime is used to make beers more palatable to non-beer drinkers. mexicans don't put lime in their lagers, germans don't put lemon in their hefes, and belgians don't put orange in their whites.
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This is the correct explaination, but I've also heard it was done to prevent scurvy in sailors, who wouldn't eat citrus, so they'd put lime in their beer to provide some vitamin c.
 
Originally posted by: Platypus
The lime comes from the fact that Corona uses clear bottles and the beer goes skunk faster.. it depends on where you live. Here in Chicago, it almost isn't needed because there's an importer for Corona here. I assume the same in the southern US.

Heineken uses green glass to counteract this and the longer shipping time from Holland to the US though sometimes it's STILL skunky.
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Heineken is bottled in NY. I believe it even says so on the label.
 
Originally posted by: davestar
lime is used to make beers more palatable to non-beer drinkers.
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The PR guy for Carlsberg told me the exact same thing, although he said it was to make it more palatable to everyone. You can really tell how good a beer tastes if you taste it at just below room temp, ever try that with a Corona?

belgians don't put orange in their whites
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No, they use lemons🙂 Though I think it's catering to tourists since I've seen it mostly in Brussels.
 
to be honest, citrus (lime/lemon) has a natural antibacterial effect. That is why a lot of places put lemon in water as well. (my mom is in the food industy and takes many sanitation classes and she explained this to me)
That is why you can "santize" wood (countertop/chopping block) with lemons or lime.

Also, when we were in Jamaica over the winter, the locals i talked with told me that that is why many people there drink homemade Limeade (very strong) in between their beer of choice (usually Red Stripe)

that is just what i have found.
 
As has already been stated, the main reason people (including me) put lime in Corona is because they like the way it tastes.

As for bacteria in beer, the answer is no, bacteria can't live in beer and believe it or not it has little to do with the alcohol content, rather the yeast used to ferment the malt extract creates an extremely acidic condition that kills just about everything except the yeast itself. (The only reason I know this is from lots of home-brewing)
 
As for bacteria in beer, the answer is no, bacteria can't live in beer and believe it or not it has little to do with the alcohol content, rather the yeast used to ferment the malt extract creates an extremely acidic condition that kills just about everything except the yeast itself. (The only reason I know this is from lots of home-brewing)
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Actually I think beer is pasteurized because if the temperature gets too high, bacteria growth will begin and spoil the beer. Non-pasteurized beer must be kept cold.

Heineken is bottled in NY. I believe it even says so on the label.
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I think all the Heineken here in the States is brewed in the Netherlands and imported.
 
Originally posted by: rbV5
Actually I think beer is pasteurized because if the temperature gets too high, bacteria growth will begin and spoil the beer. Non-pasteurized beer must be kept cold.
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Bacteria can't grow in a sealed container of beer. Heat and light can "skunk" it though. However, beer can last quite awhile at room temps.

<-----Another homebrewer

edit...brown bottles are the best to fight "skunking". Green bottles create a different flavor of skunk than clear bottles. Neither are good for beer.
 
Originally posted by: broon
Originally posted by: rbV5
Actually I think beer is pasteurized because if the temperature gets too high, bacteria growth will begin and spoil the beer. Non-pasteurized beer must be kept cold.
Click to expand...

Bacteria can't grow in a sealed container of beer. Heat and light can "skunk" it though. However, beer can last quite awhile at room temps.

<-----Another homebrewer

edit...brown bottles are the best to fight "skunking". Green bottles create a different flavor of skunk than clear bottles. Neither are good for beer.
Click to expand...

I've heard of the reasoning of the color of bottled beer and the skunky flavor, and I know that domestic keg beer is not pasteurized, but why pasteurize domestic bottled beer if its not for bacterial growth?
 
Originally posted by: rbV5
I've heard of the reasoning of the color of bottled beer and the skunky flavor, and I know that domestic keg beer is not pasteurized, but why pasteurize domestic bottled beer if its not for bacterial growth?
Click to expand...

Like Coors claims? Gimmick
 
Originally posted by: rbV5
Originally posted by: broon
Originally posted by: rbV5
Actually I think beer is pasteurized because if the temperature gets too high, bacteria growth will begin and spoil the beer. Non-pasteurized beer must be kept cold.
Click to expand...

Bacteria can't grow in a sealed container of beer. Heat and light can "skunk" it though. However, beer can last quite awhile at room temps.

<-----Another homebrewer

edit...brown bottles are the best to fight "skunking". Green bottles create a different flavor of skunk than clear bottles. Neither are good for beer.
Click to expand...

I've heard of the reasoning of the color of bottled beer and the skunky flavor, and I know that domestic keg beer is not pasteurized, but why pasteurize domestic bottled beer if its not for bacterial growth?
Click to expand...

Most large breweries filter their beer rather than use heat pastuerization.... this clarifies the brew as well as removes yeast and bacteria.



 
Originally posted by: broon
Originally posted by: rbV5
I've heard of the reasoning of the color of bottled beer and the skunky flavor, and I know that domestic keg beer is not pasteurized, but why pasteurize domestic bottled beer if its not for bacterial growth?
Click to expand...

Like Coors claims? Gimmick
Click to expand...

Thats pretty interesting, actually homebrewing sounds like it would be very interesting.

So pasteurizing beer is some kind of marketing protectionism rather than a product safety issue like for milk (which I'm aware is controversial concerning RAW milk advocates) Coors uses refrigerated trucks basically for show?
 
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