Aha, so it is true about the pasteurization! Thanks for the confirmation,
Jim. No doubt about it -- there is a huge difference.
As to the microbrews, we have a lot of them around here that put out some
exceptional brew. A while back, Peter C took me to a spot of his in Madison,
WI that had some exceptional stuff as well.
Mmm, good stuff. I wonder how well that exceptionally good brew goes with
exceptionally good Chicago Deep Dish Pizza? Oh, damn, sorry about that.
Hiding my head,
LAD
----- Original Message -----
From: Jim Johnson
To: GUY DAY
Cc: Larry Daniels ; Adrian Jones ; spridgets@autox.team.net
Sent: Tuesday, April 07, 2009 8:22 PM
Subject: Re: [Spridgets] Re- England tour
Some of you probably already knew this so please sit idly by and smirk
knowingly.
The main reason the European import beers don't taste as good as they did in
Europe is due to the US requirement to pasteurize the beer before it can come
into the country. That is why I started brewing my own beer back in the early
1970s - even before it was legal....
I love to watch the snooty insist on drinking their import beers knowing that
even my worst home brewing efforts produce a better beer. Anyone in the US who
insists on, say, Taddy Porter over a local micro-brew is a trendy, elitist
snob and doesn't know a damned thing about beer ;-)
Cheers!!
Jim
=====================================
----- Original Message ----- From: "Larry Daniels"
<ladaniels@sbcglobal.net>
Same deal with Guinness. The stuff you get here -- even the draught --
is
no comparison to what you get in the pubs in Ireland.
I'm told that is because they don't pasteurize it there, but must to
bring
it here. Don't know if that is true or not.
LAD
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