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#21
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#22
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"AstroPax" wrote in message ... On Tue, 1 Nov 2005 21:54:40 +1100, "ant" wrote: whoever bought it, would feel angrily ripped off when they drank it. That's exactly how I felt, the first time I drank a Fosters. Fosters - the one in the 40-ounce cans? I guess that would explain the Australian opinion of American beer - it's undrinkable, and the cans are too small. |
#23
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"Walt" wrote in message ... Get it? No? Then be sure to bring a heavy coat next time you go to Canada because the temperature can drop by as much as 50 degrees as soon as you cross the border. As if by magic, at -40 degrees no one can tell the difference. |
#24
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In article ,
wrote: Not yet. I think I know why... cheers, john |
#25
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Walt wrote:
Since ethanol is less dense than water, 4% by weight is the same concentration as 5% by volume. Or stated another way, take a bottle of Bud that's 4% by weight and carry it across the border into Canada and it "magically" changes into 5% 'cause you measure by volume there. There's an episode of SCTV where Bob and Doug McKenzie discuss the relative alcohol content of Canadian and American beer, but I can't recall what they said. Of course they are experts in this area. Canadian beer generally tastes better than American beer from the bigs, but I don't know if it's higher in alcohol. Doesn't seem so. |
#26
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Richard Henry wrote:
Fosters - the one in the 40-ounce cans? I guess that would explain the Australian opinion of American beer - it's undrinkable, and the cans are too small. Or as joke goes, American beer is like having sex in a canoe because they're both f*cking close to water. The Fosters (lager/ale) currently sold in the USA is brewed in Canada. |
#27
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Bill Tuthill wrote:
There's an episode of SCTV where Bob and Doug McKenzie discuss the relative alcohol content of Canadian and American beer, but I can't recall what they said. Of course they are experts in this area. One thing I remember is that American beer has screw off tops, cuz they aren't as powerful. The Canadian stuff needed a "curch key". Strong beer doesn't have screw off caps. Sam "My beer comes only in a can" Seiber |
#28
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Sam Seiber wrote:
One thing I remember is that American beer has screw off tops, cuz they aren't as powerful. The Canadian stuff needed a "curch key". Strong beer doesn't have screw off caps. No no no. Never made any beer, I gather? Exploding bottles/caps popping off have to do with to much live yeast when you bottle the beer, and has nothing to do with the "strength" and certainly nothing to do with the "quality" (AKA flavor, aroma, alcohol, legs, aftertaste, etc.) Too much live yeast continues to produce CO2 in the bottles until the bottle cap pops off (good) or the bottle explodes (bad.) But you need some live yeast to form the head; so first you let the brew finish fermenting which kills the yeast (you hope), and then you add just a bit of live yeast to each bottle as you bottle and cap it. That's way beer making is fun. You haven't lived until 72 bottles (three cases) of beer all blow their tops in your closet, spewing fresh beer and foam everywhere; and you probably won't live after the wife finds out. |
#29
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lal_truckee wrote: Sam Seiber wrote: One thing I remember is that American beer has screw off tops, cuz they aren't as powerful. The Canadian stuff needed a "curch key". Strong beer doesn't have screw off caps. No no no. Never made any beer, I gather? Exploding bottles/caps popping off have to do with to much live yeast when you bottle the beer, and has nothing to do with the "strength" and certainly nothing to do with the "quality" (AKA flavor, aroma, alcohol, legs, aftertaste, etc.) Too much live yeast continues to produce CO2 in the bottles until the bottle cap pops off (good) or the bottle explodes (bad.) But you need some live yeast to form the head; so first you let the brew finish fermenting which kills the yeast (you hope), and then you add just a bit of live yeast to each bottle as you bottle and cap it. That's way beer making is fun. That's not the method I learned. I let the primary fermentation go until it looks like it's pretty...much...stopped. At this point, most of the yeast are dead of starvation (which is not the same thing as being killed; let's not start calling each other murderers, here), having eaten up all of the fermentable sugars in the wort. But a few are still hangin' around. So, you decant the proto-beer into a bottling bucket with a wee bit o' corn sugar in it and bottle the result. Each bottle gets a _little_ bit of live yeast and a _little_ bit of corn sugar for the live yeast to eat and poop out as carbonation. The survivor-yeasts continue eating and pooping in the bottles for a short period of time; then they, too, die of starvation, but it's a noble death, because they added carbonation to the beer. At that point, there's no more fermentation, hence no more fermentation gases, hence no exploding bottles. Judge it wrong, though -- chiefly, getting premature with the bottling stage -- and, yeah, you'll have explosions, or even if you don't, a fountain o foam instead of a beer when you open the bottle. Damn, I need to get OFF my dead ass and make a couple of cases of homebrew to see me through the first part of the season. Problem is, cider season also starts this weekend. Oh well, need another carboy. Batch o' Frank Smith's Ale, coming up! |
#30
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"Bill Tuthill" wrote in message ... Sam Seiber wrote: Jeff wrote: It's my understanding that Utah bars and grocery stores may not sell beer stronger than 3.2 percent alcohol. By that standard, most domestic swill won't even make the cut. Buttwiper and Coors are both above 4.5 percent. If use the same unit of measure, weight, Bud & Coors are 4.0 (5.0 by volume). 3.2 by weight is 4.0 by volume. Don't mix your measures! Not much difference between 3.2 and 4.0 beer if you ask me. They're both equally wimpy. You just drink 5 to get the effect of 4. It's 3.2 vs 3.9 and you have to drink 13 to get the effect of 12. The only people that care are the ones that don't know any better. To get better beer, you need to visit Canada or better yet Australia. American microbreweries are making great beer nowadays, but the bigs still don't. Maybe you enjoy "that crisp, clean, plywood-aged taste of Buttweiser" but give me a Sierra Nevada any day. It's good to start with your "buttweiser" is suppose. 'cause you can just put a turd in it and you've got your sierra nevada! |
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