> On 10/12/97 11:27 am EPMD- Van Syckel, John said
>
> I'm sending this privately because I'm not sure many on the list would
> have an interest. You may have no interest as well. If you are
> curious, I can (partially) explain why American brews are so different
> from U.K. and German brews. Let me know.
>
> Yep, I'd be interested. I dare you to post it onto the list - get a
> bit
> of controversy going! ;-)
>
> Cheers,
>
>
> Philip Raby
> Editor, MG World
> PO Box 163, Bicester OX6 3YS, UK
> Tel: 01869 340061 Fax: 01869 340063 Mobile 0467 767361
> www.chp.ltd.uk
>
> Philip,
>
> O.K. But this will be a very brief treatise because this could be
> researched to the Nth level and I've done one dissertation, thank you.
>
> There are a number of factors (this statement is to prevent potential
> flames), of course. However, one of the main factors is
> "Prohibition", the 18th Amendment to the U.S. Constitution (16 January
> 1919), and it's repeal (in 1933). I won't go into the socio-economic
> reasons for Prohibition but, suffice it to say that prior to
> Prohibition there were many small breweries that probably made some
> good brews. None of these small breweries could financially survive
> the thirteen (plus) years of inactivity. Some of the larger ones
> could diversify and stay alive.
>
> When Prohibition was repealed, you can imagine the demand for beer.
> The few surviving large breweries (in true capitalistic fashion) rose
> to meet the challenge. To brew the vast quantities needed to fill the
> demand, the breweries resorted to adjuncts (such as sugar, rice, etc.
> Have you read a Budweiser label? They brag that they use this stuff.)
> to speed the fermenting/brewing process. Also introduced were
> anti-foaming agents so the brew could be moved around faster. Of
> course, beer drinkers want some "head" (careful now, that means foam)
> so foaming agents were introduced to put a head on the beer when the
> process was complete. If you want to test the foaming properties
> simply pour a beer directly into the center of a glass. If the
> brewery is using anti-foam/refoam agents then the head will be level
> and all the bubbles will be almost exactly the same size. Otherwise,
> you will get a "rocky head" meaning that the head will be very unlevel
> and the bubbles will be of many different sizes. The large volume
> breweries still use these mass production methods.
>
> I can't speak to the ingredients/adjuncts in U.K. brews. In Germany
> there is the "Reinheitsgebot" which is the Beer Purity Law. It became
> law in 1516 and states that the only ingredients that may be used to
> produce beer in Germany (to be sold in Germany) is malt, hops, yeast,
> and water. All the different types of German beers (Helles, Dunkle,
> Weizen, Bock, Dopple Bock, etc,etc.) are just different recipes of the
> four allowed ingredients. To cut to the chase - the care taken to
> produce European brews just isn't there in the States. I'm not
> talking about the relatively new microbrewies. In fact, to the best
> of my knowledge, Samuel Adams adhears to the Reinheitsgebot. I'm
> talking about the big guys. The breweries that brew beer to be
> swilled by the masses and the empties thrown in the bed of the
> pick-up.
>
> BTW, don't drink while driving your LBC (OLBCC), you might hit a bump
> and spill it. Alcohol abuse.
>
> P.S. Well Philip, I took your dare. This ought to get something
> going. Did you know my spell checker thinks you are a Rabbi?
>
> "Jay"
> John S. van Syckel
> 1971 MGB (BRG, no PO)
> AMGBA #78-568
> MG Car Club Deutschland, e.V.
>
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