Your Stouts, your huddled IPA’s yearning to breathe free.
30 Replies to “Bring me your Porters”
The Title fooled me.. I thought you where referring to the RCMP acting as luggage (Rail line) Porters.. Do you know if the RCMP do Laundry?
Thanks to the bureaucrats for letting me know what beer is…
Without this, I doubt I’d be able to tell the difference between a virgin shirley temple and an IPA…
Call all the other crap something else. Beer is water, malt, hops, yeast, and carcinogens. They sometimes add rice, wheat, or corn. As an old farm boy, I question why they would add anything other than barley which is the cheapest of all. Any other ingredients and it shouldn’t be called beer.
It’s the malting process for barley that makes it more expensive than corn. When I worked for 1 of the big 2 they were constantly gradually increasing the % of corn syrup versus malted barley used. Some brands were up to 40% corn back in the mid 90’s. Also – even after malting the barley needs to be ground, cooked, lautered etc before the kettle to get the sugar converted. Corn syrup is purchased and added at the kettle. Converting corn to sugar is cheaper than converting barley to sugar.
With all that extra sugar what used to be a 5% brew became an 8% brew, just add water to get to 5% for sale.
I’ve noticed that as well for home brewing. Malt extract is the most expensive ingredient (the last time I bought some it was about $15/kg). A few years ago, I had a hard time getting it in the local brewing supply stores because, apparently, the manufacturers made more money by selling it to dog food companies.
Malt extract, at least for homebrewers, is available as a powder or a syrup. Either way works but the powder can clump if it isn’t properly stirred into the mixture.
About 25 years ago, one brewery sold a wheat beer. It tasted rather bland and I don’t think it was on the market for very long.
Big Rock sells a great wheat beer…..Grasshopper. It is a HUGE seller.
The one I was thinking of was produced by one of the major breweries in the country. I don’t think Big Rock existed at the time this stuff was sold.
Similarly, about 30 years ago, there was a “strong” beer on the market, again made by one of the major breweries. It had an alcohol content close to 6% and I didn’t particularly like how it tasted. I think that one disappeared from the shelves after a year or so.
Given the explosion of crap that is being bottled with fancy graphics, reviewed by individuals who are inspired by diversity (strange tasting = good), and consumed by pretentious inexperienced millennials (marks); I would welcome the potential of this label appearing on most of what I see on shelves today.
“Beer Type Beverage”
But no. Here we have additional regulation for the sake of control and compliance without any perceivable benefit. Crap brewing embraced. Brewers could use different fruit, lavender or coriander for instance,
I can’t remember the last time I had the urge to drop a bar of soap in my beer, but now I know it’ll will still be taxable. ;(
Actually, there are recipes for beer that call for fruit in the book I mentioned in the other thread. I’ll give those a wide berth, thank you very much.
On the other hand, I might try making Russian Imperial Stout some day. Its alcohol content is around 8% and it uses 2 or 3 times the amount of hops that needed for, say, a lager. Some wag once called it “beer you can chew”. At 8%, one bottle of that could easily leave one sozzled.
Stopped drinking beer ages ago. Although I’ll down one on a rare occasion mixed with clamato. StrongBow cider is my choice.
I take it your hormone therapy is going well . . . just kidding. Lotsa good craft brew choices these days.
Revamping Canadian beer standards – because hey, Canadians don’t have any more-pressing matters for the government to attend-to at the moment, and NOTHING is more important than telling us what beer is… /sarc
Wait until they start putting weed in beer as an ingredient.
Yes, you can do that. Yes, I know several companies salivating at the notion. If you can make beer out of tea (kombucha) you can make it out of weed.
Didn’t think of that I bet. Drive drunk AND stoned at the same time, out of the same bottle. Yeehaw!
Also a possible treatment/palliative for Crones Disease, so it isn’t all bad.
Adding an ever increasing list of strange tasting and smelling substances to perfectly good beer … should be a CRIME … not a “new standard”
There’s one brand–Blue Moon, I think–that recommends serving it with an orange slice as a garnish.
Are they kidding me? Then again, much of it is marketing to the millennials, most of whom wouldn’t know real beer from something that a horse produces.
I tried a Blue Moon two weeks ago on vacation, on the recommendation of my stepson.
I couldn’t choke it down. The boy’s sperm donor (father) drinks Old English out of quart bottles, when he’s not completely baked. Raising the kid’s standards might take a while, but if I have to go through cases of IPAs, I will.
I have always wondered what was really in the beers like Molson, Labatts etc. I found it quite interesting that the labels on ALL craft beers list the ingredients but not the others. I quite honestly have not consumed a regular beer in the last 6 years, but I really enjoy a good rounded craft beer. Trestle comes to mind….Steve O
Mostly corn and rice, and microscopic amounts of hops. The result of decades of cost cutting and profit maximizing, and enough commercials and marketing that people don’t care how terrible it actually is.
I honestly don’t think these regulations are going to affect much of anything though, but as an avid homebrewer I have to say I’m looking forward to ingredient labels at least.
Some of that can be blamed on the EU.
Several years ago, Brussels dictated that sugar was to be considered a proper ingredient for beer. That ruling overturned centuries of German tradition which held that beer needed only 4 things: malt, hops, yeast, and water.
Uh, no, thanks.
In my humble opinion, the best beer ever on the market was Black Horse Ale.
It was the only beer that had a picture of the factory on the label 🙂
When I was a colt I liked beer that you could drink 24 of. No craft beer crap back then.
As I got older I gravitated toward dark beer.
Last winter while hunting in AZ a beer discussion came up in the truck while we were moving to a hunting area. We were all expounding on what kind of beer we liked when I asked the guide what his favorite was. “I like free beer”, he replied…..end of story.
Molson and Labatt served swill for decades. I don’t buy anything made by Sapporo, Molson-Coors or In-Bev (unless its for some guests I either don’t like or who have no taste). If they could get away with selling you human piss they would.
The craft brewers are saviors as far as I’m concerned. If you don’t like what they offer try someone else’s. If they put some ingredients in that you think might turn you into a three beer queer, then try another. At least there is variety and the brewer might just be someone elbowing you at the bar.
Yeah just seems like a lot of old dudes in here who are deathly afraid of any new experiences.
Old, well you might think so, but as to the rest, hardly. During an earlier rendition of my self I spent 10 years in the F&B industry (late 90s on). In my college years I’d hang out at places like The Brickskeller (Guinness World Record 1000 + available) drinking beers from all over the world. We’d drink by theme: beers from a certain country, beers with animal names, Beers with religious connotations, beers with the devil or Satan in the theme, hot chick on the label beers (Nude was a particular favorite as there was a different topless on each label). Tusker lager and Carta Blanca were easy favorites.
In the restaurant industry ushering in the new micros was a great time. The ones that broke through deserved to but as I was exiting the industry the influx of not so good stuff was becoming tiresome. Odd flavors, hops hanging interminable bitter on the back of your palate, fruity stuff, and more recently the influx of high alcohol varietals served in brandy snifters. None of it plausible as an every day or go to product.
I don’t trust micro brews. As a higher dollar purchase the risk / reward isn’t worth the effort.
But the old dailies have all changed, (Rolling Rock left Latrobe in ’06) or eroded in some giant commercial way. I’m a man without a beer in the beer Mecca of the world. I’d love an influx from Canada. Perhaps some day a decent daily drinker will find its way into my fridge.
because it is just one more thing for the government to control.
I sometimes go to a beer store in Edmonton. They advertise over a 1000 different brands ( tell the LCBO) I haven’t tried them all but have worked my way through plenty.
Nothing is cheap. Lots over $10/bottle.
The overwhelming majority are imported.
On rare occasion I find something I like but it is never a local craft beer.
The Title fooled me.. I thought you where referring to the RCMP acting as luggage (Rail line) Porters.. Do you know if the RCMP do Laundry?
Thanks to the bureaucrats for letting me know what beer is…
Without this, I doubt I’d be able to tell the difference between a virgin shirley temple and an IPA…
Call all the other crap something else. Beer is water, malt, hops, yeast, and carcinogens. They sometimes add rice, wheat, or corn. As an old farm boy, I question why they would add anything other than barley which is the cheapest of all. Any other ingredients and it shouldn’t be called beer.
It’s the malting process for barley that makes it more expensive than corn. When I worked for 1 of the big 2 they were constantly gradually increasing the % of corn syrup versus malted barley used. Some brands were up to 40% corn back in the mid 90’s. Also – even after malting the barley needs to be ground, cooked, lautered etc before the kettle to get the sugar converted. Corn syrup is purchased and added at the kettle. Converting corn to sugar is cheaper than converting barley to sugar.
With all that extra sugar what used to be a 5% brew became an 8% brew, just add water to get to 5% for sale.
I’ve noticed that as well for home brewing. Malt extract is the most expensive ingredient (the last time I bought some it was about $15/kg). A few years ago, I had a hard time getting it in the local brewing supply stores because, apparently, the manufacturers made more money by selling it to dog food companies.
Malt extract, at least for homebrewers, is available as a powder or a syrup. Either way works but the powder can clump if it isn’t properly stirred into the mixture.
About 25 years ago, one brewery sold a wheat beer. It tasted rather bland and I don’t think it was on the market for very long.
Big Rock sells a great wheat beer…..Grasshopper. It is a HUGE seller.
The one I was thinking of was produced by one of the major breweries in the country. I don’t think Big Rock existed at the time this stuff was sold.
Similarly, about 30 years ago, there was a “strong” beer on the market, again made by one of the major breweries. It had an alcohol content close to 6% and I didn’t particularly like how it tasted. I think that one disappeared from the shelves after a year or so.
Given the explosion of crap that is being bottled with fancy graphics, reviewed by individuals who are inspired by diversity (strange tasting = good), and consumed by pretentious inexperienced millennials (marks); I would welcome the potential of this label appearing on most of what I see on shelves today.
“Beer Type Beverage”
But no. Here we have additional regulation for the sake of control and compliance without any perceivable benefit. Crap brewing embraced.
Brewers could use different fruit, lavender or coriander for instance,
I can’t remember the last time I had the urge to drop a bar of soap in my beer, but now I know it’ll will still be taxable. ;(
Actually, there are recipes for beer that call for fruit in the book I mentioned in the other thread. I’ll give those a wide berth, thank you very much.
On the other hand, I might try making Russian Imperial Stout some day. Its alcohol content is around 8% and it uses 2 or 3 times the amount of hops that needed for, say, a lager. Some wag once called it “beer you can chew”. At 8%, one bottle of that could easily leave one sozzled.
Stopped drinking beer ages ago. Although I’ll down one on a rare occasion mixed with clamato. StrongBow cider is my choice.
I take it your hormone therapy is going well . . . just kidding. Lotsa good craft brew choices these days.
Revamping Canadian beer standards – because hey, Canadians don’t have any more-pressing matters for the government to attend-to at the moment, and NOTHING is more important than telling us what beer is… /sarc
Wait until they start putting weed in beer as an ingredient.
Yes, you can do that. Yes, I know several companies salivating at the notion. If you can make beer out of tea (kombucha) you can make it out of weed.
Didn’t think of that I bet. Drive drunk AND stoned at the same time, out of the same bottle. Yeehaw!
Also a possible treatment/palliative for Crones Disease, so it isn’t all bad.
Adding an ever increasing list of strange tasting and smelling substances to perfectly good beer … should be a CRIME … not a “new standard”
There’s one brand–Blue Moon, I think–that recommends serving it with an orange slice as a garnish.
Are they kidding me? Then again, much of it is marketing to the millennials, most of whom wouldn’t know real beer from something that a horse produces.
I tried a Blue Moon two weeks ago on vacation, on the recommendation of my stepson.
I couldn’t choke it down. The boy’s sperm donor (father) drinks Old English out of quart bottles, when he’s not completely baked. Raising the kid’s standards might take a while, but if I have to go through cases of IPAs, I will.
I have always wondered what was really in the beers like Molson, Labatts etc. I found it quite interesting that the labels on ALL craft beers list the ingredients but not the others. I quite honestly have not consumed a regular beer in the last 6 years, but I really enjoy a good rounded craft beer. Trestle comes to mind….Steve O
Mostly corn and rice, and microscopic amounts of hops. The result of decades of cost cutting and profit maximizing, and enough commercials and marketing that people don’t care how terrible it actually is.
I honestly don’t think these regulations are going to affect much of anything though, but as an avid homebrewer I have to say I’m looking forward to ingredient labels at least.
Some of that can be blamed on the EU.
Several years ago, Brussels dictated that sugar was to be considered a proper ingredient for beer. That ruling overturned centuries of German tradition which held that beer needed only 4 things: malt, hops, yeast, and water.
Uh, no, thanks.
In my humble opinion, the best beer ever on the market was Black Horse Ale.
It was the only beer that had a picture of the factory on the label 🙂
When I was a colt I liked beer that you could drink 24 of. No craft beer crap back then.
As I got older I gravitated toward dark beer.
Last winter while hunting in AZ a beer discussion came up in the truck while we were moving to a hunting area. We were all expounding on what kind of beer we liked when I asked the guide what his favorite was. “I like free beer”, he replied…..end of story.
Molson and Labatt served swill for decades. I don’t buy anything made by Sapporo, Molson-Coors or In-Bev (unless its for some guests I either don’t like or who have no taste). If they could get away with selling you human piss they would.
The craft brewers are saviors as far as I’m concerned. If you don’t like what they offer try someone else’s. If they put some ingredients in that you think might turn you into a three beer queer, then try another. At least there is variety and the brewer might just be someone elbowing you at the bar.
Yeah just seems like a lot of old dudes in here who are deathly afraid of any new experiences.
Old, well you might think so, but as to the rest, hardly. During an earlier rendition of my self I spent 10 years in the F&B industry (late 90s on). In my college years I’d hang out at places like The Brickskeller (Guinness World Record 1000 + available) drinking beers from all over the world. We’d drink by theme: beers from a certain country, beers with animal names, Beers with religious connotations, beers with the devil or Satan in the theme, hot chick on the label beers (Nude was a particular favorite as there was a different topless on each label). Tusker lager and Carta Blanca were easy favorites.
In the restaurant industry ushering in the new micros was a great time. The ones that broke through deserved to but as I was exiting the industry the influx of not so good stuff was becoming tiresome. Odd flavors, hops hanging interminable bitter on the back of your palate, fruity stuff, and more recently the influx of high alcohol varietals served in brandy snifters. None of it plausible as an every day or go to product.
I don’t trust micro brews. As a higher dollar purchase the risk / reward isn’t worth the effort.
But the old dailies have all changed, (Rolling Rock left Latrobe in ’06) or eroded in some giant commercial way. I’m a man without a beer in the beer Mecca of the world. I’d love an influx from Canada. Perhaps some day a decent daily drinker will find its way into my fridge.
For the PARTY!https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.youtube.com/watch%3Fv%3D_Xyp63MaSBs&ved=0ahUKEwiQ-vXB2OXbAhUeITQIHfspDbUQ3ywIJTAA&usg=AOvVaw1TTfNVBZzMhOR0xEDinNx8
Youtubeilikebeer► 3:17
For the party from
Nancy
OK I’ll bite.
Why does Canada have “National Beer Standards”?
because it is just one more thing for the government to control.
I sometimes go to a beer store in Edmonton. They advertise over a 1000 different brands ( tell the LCBO) I haven’t tried them all but have worked my way through plenty.
Nothing is cheap. Lots over $10/bottle.
The overwhelming majority are imported.
On rare occasion I find something I like but it is never a local craft beer.