Me too and I consider stouts and porters my favourite beersYes, I usually only drink Guinness when there is nothing remotely decent in a pub. It is the best of a bad lot IMHO.
Me too and I consider stouts and porters my favourite beersYes, I usually only drink Guinness when there is nothing remotely decent in a pub. It is the best of a bad lot IMHO.
Me too and I consider stouts and porters my favourite beers
I'm looking for love in my beer, e.g. not production for a world wide market. Beer needs to be brewed with passion and imho Guinness is not.I have had a Guinness Porter before, and it was a bit 'Meh'. I don't know if the tubes in the pub needed cleaning, but I wasn't very impressed.
Thanks for that, I'll keep an eye out.
As far as bottled beer goes, these two little beauties take some beating and only £1.39 at B&M Bargins
Which one?
I go on taste, but yeah, I prefer the 'proper' ale from smaller breweries.
That said, if a big company makes something that is amazing, then yes I'd drink it!
SKEW SUNSHINE ALE begins its nurtured life when we carefully sow the barley seed during early spring in the light chalky soil of 'SKEW FIELD'. The south-facing slope of the field ensures that every hour of sunshine is captured to produce a plump golden grain. Grain so admired by the Institute of Brewers that it has been awarded the 'Best Spring Barley in the South-East of England'.
But now I come to one of the great objects of my journey: that is to say, to see the state of the corn along the South foot and on the South side of Portsdown-hill. It is impossible that there can be, any where, a better corn country than this. The hill is eight miles long, and about three-fourths of a mile high [sic], beginning at the road that runs along at the foot of the hill
The production of beer is very interesting.
I hadn't realised, until a recent conversation with a family member who works in the industry, that the brewing company, for example allied brewers (Carling et al) brew one quality of beer then dehydrate it into pellet form. It can then be easily shipped to where ever they need to ship it and rehydrate it. How much they rehydrate it, gives it it's strength.
So, lots of water added, you get Carling cooking lager. Not so much water and you get the Winos favourite - Special brew. And of course all shades in between depending on how much water is added. Apparently this is a standard practice across all large scale beer production.
There's certainly no love going into industrial beer production.
The production of beer is very interesting.
I hadn't realised, until a recent conversation with a family member who works in the industry, that the brewing company, for example allied brewers (Carling et al) brew one quality of beer then dehydrate it into pellet form. It can then be easily shipped to where ever they need to ship it and rehydrate it. How much they rehydrate it, gives it it's strength.
So, lots of water added, you get Carling cooking lager. Not so much water and you get the Winos favourite - Special brew. And of course all shades in between depending on how much water is added. Apparently this is a standard practice across all large scale beer production.
There's certainly no love going into industrial beer production.
The production of beer is very interesting.
I hadn't realised, until a recent conversation with a family member who works in the industry, that the brewing company, for example allied brewers (Carling et al) brew one quality of beer then dehydrate it into pellet form. It can then be easily shipped to where ever they need to ship it and rehydrate it. How much they rehydrate it, gives it it's strength.
So, lots of water added, you get Carling cooking lager. Not so much water and you get the Winos favourite - Special brew. And of course all shades in between depending on how much water is added. Apparently this is a standard practice across all large scale beer production.
There's certainly no love going into industrial beer production.
The production of beer is very interesting.
I hadn't realised, until a recent conversation with a family member who works in the industry, that the brewing company, for example allied brewers (Carling et al) brew one quality of beer then dehydrate it into pellet form. It can then be easily shipped to where ever they need to ship it and rehydrate it. How much they rehydrate it, gives it it's strength.
So, lots of water added, you get Carling cooking lager. Not so much water and you get the Winos favourite - Special brew. And of course all shades in between depending on how much water is added. Apparently this is a standard practice across all large scale beer production.
There's certainly no love going into industrial beer production.
Absolute twaddle - your plonker was being well and truly pulled! How much do you think it would cost to evaporate all that water from the product and what do you think would be left? Probably a sticky residue, not pellets! And what do you think would happen to all the ethanol that those little yeasts have laboured so hard to produce?
.
No, we had a family trip to a small scale brewery (Hook Norton) and the guide mentioned it in his spiel, not knowing that my Uncle was an employee of Allied. After the tour my Uncle explained what they did.You were told this on April 1st weren't you?