How to properly pour a homebrewed beer into a glass.

You might think it simple to pour a beer.

You simply open it and pour it into a glass.

Done.

Right?

Maybe if you're having a Budweiser or some shit.

If you are a first time brewer pouring a home brewed beer, there are some things you might want to have a think about before you go in, worts and all...

pour a cold beer properly

The temperature needs to be COLD: 

The ideal temperature for most beers is between 45-55°F. 

Make sure your beer is at the right temperature before pouring. 

Room temperature is usually always too warm, so chill your beer in the fridge for a few hours before serving. 24 hours is a much more preferable amount of time in the fridge. 

Make sure it is stood upright so the sediment doesn't mix into the beer as it will become cloudy and ruin your drinking experience. 

Your choice of glassware: 

Different types of beer are best served in different types of glasses. 

A common choice for most beers is a pint glass or a wheat beer glass. These glasses allow for a good head and aroma, and have a good balance between volume and surface area. 

This feels right for most first time brewers as it's not like you've brewed a belgian ale and need a tulip shaped glass... or did you, you go getter!

Opening the beer cap: 

Use a bottle opener or a key to gently remove the cap from the bottle. Do not twist or pop the cap off as this can cause foam to overflow and result in the tragic waste of your precious liquid gold. 

To avoid and reduce the risk of overflow, gently release the pressure of the bottle before opening the cap fully.

The subtle art of pouring your beer:

Hold the glass at a 45-degree angle and slowly pour the beer down the side of the glass. Once the glass is about two-thirds full, straighten it and pour the remaining beer directly into the center of the glass. 

This method helps to minimize the amount of foam and creates a better head on the beer. 

Pour the beer smoothly and steadily, without splashing or pouring too quickly, to avoid disturbing the beer and creating excessive foam.

Stopping pouring before the sediment exits the bottle! 

Home-brewed beers may contain sediment at the bottom of the bottle. To avoid having this sediment in your glass, stop pouring the beer before the sediment is disturbed. 

It's also important to store your beer properly standing tall and upright like a happy soldier ensure sediment resides in the bottom of the bottle.

Enjoy you beersies and oh hey, can you grab me one from the fridge please mate?

How are lagers made? (from the point of view from an AI German Brewer)

Guten Tag everyone!

I am delighted to welcome you all to my brewery where I have been making some of the finest lagers in Germany for many years. Let me start by telling you a little bit about the history of lager beer.

Lager beer originates from Germany and the Czech Republic in the 16th century, where it was traditionally brewed in the cooler months and stored in caves to ferment and mature at colder temperatures. This style of brewing was different from the ales that were popular at the time, which were fermented at higher temperatures. The word “lager” actually means “to store” in German.

Now, when it comes to making a great lager, there are a few key ingredients that we use.

The base of any lager is made up of malted barley, which is carefully selected and kilned to bring out the unique flavors and colors. We then add hops, which not only add bitterness but also give the beer its distinct aroma and flavor. The hops we choose play a big role in determining the final taste of the beer.

Once the wort is brewed, it is then cooled down to a specific temperature where yeast is added to begin the fermentation process. This is where the magic really happens! The yeast consumes the sugars in the wort, producing alcohol and carbon dioxide. With lagers, the yeast ferments at a cooler temperature, typically between 8-12°C, which results in a smoother, cleaner, and crisp taste compared to ales.

After fermentation, the beer is then conditioned or lagered, which allows the yeast to settle to the bottom and the flavors to mature and develop. This step is crucial in making a great lager, as it imparts a smooth, crisp, and refreshing taste that is so characteristic of this style of beer.

Finally, the beer is then filtered, carbonated, and packaged, ready for you to enjoy!

A guide to lambic beer

Lambic beers are a traditional style of Belgian beer known for their sour and wild flavors. They are brewed using a unique process called "coolship," which involves cooling the hot wort (unfermented beer) in a shallow, open vessel called a coolship.

The coolship (koelschip) is placed overnight in the brewery, allowing wild yeast and bacteria from the air to 'inoculate' the wort, leading to spontaneous fermentation.

The cooled wort is then transferred to barrels where it ferments further and matures, developing the distinct sour and wild flavors that are characteristic of lambic beers.

The beer is then blended from multiple barrels and sometimes flavored with fruit before being bottled or kegged. The coolship method is used only in the production of lambic beers and is what sets them apart from other types of beers.

Lambic beer originated in the Pajottenland region of Belgium, located just south of Brussels.

The style of beer has been produced in the area for hundreds of years and is thought to have developed from the local tradition of spontaneously fermenting beers. This style of beer-making is unique to the Pajottenland region and is what sets lambic beers apart from other types of beers.

The Pajottenland region is known for its favorable climate and the high concentration of wild yeast and bacteria in the air, which makes it an ideal location for producing lambic beers.

Today, lambic beers are considered a traditional style of Belgian beer and are highly regarded by beer enthusiasts around the world.

There are a few kinds of lambic beer:

Gueuze: This is a blend of one, two, and three-year-old lambics that are fermented in oak barrels. It is a dry, sparkling beer with a sour and funky flavor profile.
Kriek: This is flavored with cherries. It has a bright red color and a fruity, sweet and sour taste profile.
Framboise: This is a lambic beer that is flavored with raspberries. It has a reddish-pink color and a sweet and sour flavor profile with a fruity aroma.
Faro: This is a sweetened lambic beer that was popular in the 19th century. It is brewed with brown sugar and has a milder flavor profile compared to traditional lambic beers.
Other fruit lambics: There are other fruit flavored lambics such as peche (peach), cassis (black currant).

What foods go well with Lambic beers?

Lambic beers are typically highly carbonated and have a sour, wild, and funky flavor profile, making them an ideal pairing for a variety of foods. Some popular food pairings with lambic beers include:
  1. Cheese: The sour and funky flavors of lambic beers pair well with sharp and tangy cheeses, such as cheddar, goat cheese, and blue cheese.
  2. Seafood: The light and refreshing flavors of lambic beers make them a good match for seafood dishes, such as grilled or steamed shellfish, salmon, and other oily fish.
  3. Fruit: Lambic beers are often flavored with fruit, such as cherries or raspberries, and these flavors can complement the sweetness of fresh fruit or fruit-based desserts.
  4. Salad: The high acidity of lambic beers makes them a good pairing for salads, especially those with a tangy vinaigrette dressing.
  5. Spicy Foods: The sour and carbonated flavors of lambic beers can help to cut the heat from spicy foods and provide a refreshing contrast.
  6. Charcuterie: Lambic beers are a great pairing for cured meats, such as salami, ham, and prosciutto, as their sour and wild flavors can help to balance the richness of the meats.
Belgians have a fine brewing history (such as their contribution of the quadruple) and their breweries are well known - here's some of the more reputable ones that make lambic style beersies.
  • Brasserie Cantillon: This brewery, located in Brussels, is considered one of the premier producers of lambic beers. They are known for their Gueuze, which is a blend of young and old lambics that are aged for several years in oak barrels. This beer is known for its sour and funky flavor profile, as well as its high carbonation and dry finish.
  • Brouwerij Boon: This brewery, located in Lembeek, is known for its traditional lambic beers, including Gueuze and Kriek. Boon's Gueuze is made with a blend of one, two, and three-year-old lambics, and is known for its balanced sourness, effervescence, and complex flavor profile. Their Kriek, made with cherries, is known for its bright fruit flavor and dry finish.
  • Brasserie Lindemans: This brewery, founded in 1822 & located in Vlezenbeek is known for its fruit-flavored lambic beers, including Kriek, Framboise, and Pêche. Lindemans Kriek is made with cherries and has a bright fruit flavor, while their Framboise is made with raspberries and has a sweeter fruit flavor.
  • Brasserie 3 Fonteinen: This brewery, located in Beersel, is known for its traditional lambic beers, including Gueuze, Kriek, and Faro. Their Gueuze is a blend of young and old lambics, and is known for its sour and funky flavor profile. Their Kriek is made with cherries, and is known for its bright fruit flavor and dry finish.

What about the Belgian brewing laws?

There are Belgian laws regulating the use of the term "Lambic" for beers. 

The term "Lambic" can only be used for beers that are brewed in the Pajottenland region of Belgium, using a traditional brewing process that involves spontaneous fermentation with wild yeast. It's kind of like how only true Champagne comes from the region of the same name in France

The brewing process must also include the use of malted barley, unmalted wheat, and aged hops, and the beer must be fermented and aged in oak barrels.

Additionally, the term "Lambic" can only be used for beers that meet specific requirements for alcohol content, acidity, and pH levels, and must undergo rigorous quality control tests to ensure that they meet the standards set by the Belgian government.

These laws are in place to protect the traditional brewing methods and the reputation of Lambic beers, and to ensure that consumers are able to purchase high-quality, authentic lambic beers that have been brewed according to traditional methods.

Using rainwater for brewing beer

We had a family beach house on the coast when I was a young man. Water came from tanks that collected rainwater from the roof.


We'd turn up in the summer holidays and Dad would check the tanks for dead possums, cos you never know.


Sometimes there would be mosquito larvae swimming around so he'd splash in some chlorine to kill them. 


Then we had to boil that water...


So I share that story so you'd think to never use that kind of water when brewing beer. 


You can use rainwater for making brews and here's a guide on doing it the right way so you don't get any mosquito larvae floating around your beer

With the recent push towards sustainability and eco-friendliness, more and more brewers are looking to use alternative water sources, including rainwater.  

Let's explore that.

Rainwater is one of the purest forms of water available. 

It is naturally filtered through the atmosphere, picking up only trace amounts of minerals and pollutants (OK, explain ACID RAIN? - ED). This makes it ideal for use in beer brewing, as it doesn't contain the high levels of minerals, chlorine, and other chemicals found in tap water.

However, rainwater can however also pick up pollutants from the environment, such as car exhaust fumes and chemicals from agricultural runoff.

Some places even add healthy extras to their water such as fluoride to help with teeth health. 

For this reason, it's essential to have your rainwater tested before using it in beer brewing. A water test will tell you if there are any harmful contaminants present and if the water is too hard or soft for brewing.

Or you could not care and just do it. 

Like Micheal Jordan. 

One of the most important things to consider when using rainwater for brewing is its hardness. 

Water hardness refers to the amount of dissolved minerals, such as calcium and magnesium, present in the water. 

The hardness of the water will affect the taste and quality of the beer, as well as the performance of the yeast. If the water is too hard, it can lead to a bitter taste and slow down the fermentation process. If it's too soft, the beer will have a bland flavor and the yeast may not perform as well.

To ensure that the rainwater is suitable for brewing, it's recommended to add a water-treatment product, such as gypsum or calcium chloride, to adjust the hardness. This will also help to enhance the flavor of the beer and improve yeast performance.

Rainwater can be a great option for brewing beer but it's important to take the necessary precautions and have it tested for contaminants and adjust its hardness for the best results. 

How do I collect rain water?

Such a simple question but when you think about, there should be some method to your madness: 

  • Where is your water source: The first step is to choose a surface to collect the rainwater from, such as a roof, gutter, or a flat surface. The larger the surface, the more rainwater you can collect.
  • Install a gutter and downspout: If you're collecting rainwater from a roof, you'll need to install a gutter system to channel the water into a storage container. A downspout can be attached to the gutter to direct the water into a container or barrel.
  • Select a storage container: The storage container can be a barrel, cistern, or rainwater tank. Choose a container that is large enough to store the amount of rainwater you need, and that is made of a material that is safe for water storage, such as food-grade plastic or metal.
  • Install a filtration system: Before storing the rainwater, it's important to remove any debris or contaminants that may have accumulated on the roof or gutter. A simple mesh screen or if you are super crazy rich, a more elaborate filtration system can be used to ensure the rainwater is clean and safe for use. But if you were superrich you'd simply get the Concorde jet to bring you some snow from the Swiss Alps or something...
  • Connect the downspout to the storage container: The downspout can be connected to the storage container using a hose or pipe. This will allow the rainwater to flow from the roof into the container for storage.
You should regularly monitor the water level once you are set up to make sure it's fresh for when you need it and no dead possums fall in!

Do I need to worry about bacteria in the rainwater when making beer?


The beer brewing process, including boiling the wort and malt, helps to kill bacteria in the rainwater so no bloody worries there:

During the brewing process, the wort (a mixture of malted grains, water, and hops) is typically boiled for an extended period of time, typically between 60-90 minutes. This boiling step helps to sterilize the wort and kill any bacteria that may be present in the rainwater. 

The alcohol content of finished beer can range from 4-15% ABV, which is also hostile to bacteria.+

Is hardness of water related to pH levels?

Water hardness and pH levels are not directly related, although they can both impact the brewing process. 

pH refers to the acidity or alkalinity of the water. The ideal pH level for beer brewing is between 5.2 and 5.6, which is slightly acidic. If the pH of the water is too high or too low, it can impact the yeast performance and result in a subpar beer.

"Can Your Own Beer: A Step-by-Step Guide for home brewers

Can Your Own Beer: A Step-by-Step Guide!

Are you ready to take your beer brewing skills to the next level? Canning your own beer is a great way to enjoy your homemade brews on the go, share them with friends, and even store them for long periods of time. 

In this guide, we'll go over everything you need to know about canning beer, from the equipment you'll need to the process itself, and even tips to avoid any common pitfalls.

Equipment You'll Need:

  • Homebrew beer that's ready to be canned!
  • 12 oz. beer cans
  • Canning machine
  • Canning lids and seals
  • Sanitizer
  • Filling wand
  • Large pot
  • Tongs
The Canning Process:
  • Sanitize all equipment thoroughly to prevent contamination.
  • Fill your large pot with water and heat it to 140°F to preheat the cans.
  • Fill the cans about 95% full with your homebrew beer using the filling wand.
  • Use the canning machine to place the canning lids and seals on the filled cans.
  • Put the cans in the large pot of 140°F water for about 30 minutes to pasteurize the beer and ensure its shelf life.
  • Cool the cans to room temperature, label them so you don't confuse it with 7up!

Common pitfalls to avoid when canning

  • Overfilling the cans: This can cause the lids to pop off during the pasteurization process. Fill them to about 95% full to ensure proper sealing. Aim to "can on the foam" - more below on that. 
  • Not sanitizing the equipment: This can lead to contamination and spoilage of your beer. Sanitize everything before use.
  • Improper pasteurization: If the water in the large pot isn't hot enough, or if the cans aren't in the water long enough, your beer may not pasteurize properly and could spoil.

Using a Benchtop Can Seamer for Beer Canning


A benchtop can seamer is a machine that seals the tops of cans, making them airtight and perfect for storing and transporting your beer. Here's a step-by-step guide on how to use a benchtop can seamer:

Set up the machine: Make sure the machine is securely attached to a sturdy surface. Fill the machine with the necessary components, such as the can lids and the seaming rollers.

  • Prepare the cans: Fill the cans with your beer, leaving about some headspace at the top. Wipe the rim of the can to remove any drips or debris.
  • Load the can into the machine: Place the can onto the seaming chuck and tighten it securely into place. The can should be perfectly centered for a proper seal.
  • Start the seaming process: Turn on the machine and activate the seaming rollers. The machine will rotate the can and apply pressure to the lid, crimping it onto the can and forming an airtight seal.
  • Inspect the seal: After the seaming process is complete, inspect the seal to ensure it's tight and secure. You can also check the seal by gently pressing on the top of the lid; if it's properly sealed, it shouldn't move or make any noise.
  • Repeat the process: Repeat the process for each can until you've sealed all of your beer.
Here's some more thoughts to consider when canning your precious beer brew at home, it's important to consider the following things:
  • Cleanliness: Ensure that all equipment and containers used in the canning process are thoroughly cleaned and sanitized to prevent contamination and spoilage of the beer.
  • Filling Technique: When filling cans, it's important to minimize the amount of oxygen introduced into the can to prevent oxidation, which can affect the flavor and stability of the beer. To do this, some brewers use a counter-pressure filler, which helps to reduce oxygen pickup during the filling process.
  • Can Sealing: Properly sealing the can is crucial to ensuring the beer stays fresh and carbonated. To check the seal, gently press on the top of the lid. If it's properly sealed, it shouldn't move or make any noise.
  • Storage: Store the canned beer in a cool, dark place to protect it from light and heat, which can cause skunking and spoilage.
  • Monitoring Quality: Check the canned beer regularly for signs of spoilage, such as off-flavors, cloudiness, and abnormal carbonation
  • Label Information: Label each can with important information, such as the type of beer, the date it was canned, and the alcohol by volume (ABV).

How long can home-brewed beer last in a can before it deteriorates?

The shelf life of home-brewed beer in a can depends on several factors, including the alcohol content, the level of carbonation, the temperature at which it's stored, and the presence of oxygen. As a general rule of thumb, properly canned and stored beer can last for 6-9 months, but it's best consumed within 3-4 months of canning.

Higher alcohol content beers tend to have a longer shelf life, as the alcohol acts as a preservative. Conversely, lower alcohol content beers are more prone to spoilage and should be consumed within a shorter time frame.

Temperature also plays a significant role in the shelf life of canned beer. Storing the cans in a cool, dark place will help extend their shelf life, while storing them in a warm environment will speed up spoilage.

Finally, oxygen is the enemy of beer, as it can cause the beer to spoil and develop off-flavors. Proper canning technique, which minimizes the amount of oxygen introduced into the can, is critical to extending the shelf life of canned beer.

It's always best to monitor the quality of your canned beer regularly and consume it as soon as possible to ensure maximum freshness and flavor.

That's a polite way to say "drink it" as soon as it has had a few amount of time to condition!

Making Low-Carb Beer: A Guide to Understanding the Role of Enzymes in Low-Calorie Beer Brewing

We get it.

Your gut may be slowing expanding.

And while it may perhaps be because of homebrew over consumption, deep down you know it's the sneaky trips to McDonalds at lunch time...

Either way, you can make low carb beer at home with your favourite beer kits.

Making low-carb beer at home using beer kits requires adding an enzyme called glucose-alpha-amylase (also known as amyloglucosidase) during the brewing process to break down complex sugars into simpler, fermentable sugars that can be converted into alcohol. This results in a lower carbohydrate content in the final beer product.

The science of enzymes that cause low calorie beers: 


Enzymes are proteins that serve as catalysts in chemical reactions. They speed up the reaction without being consumed or altered in the process. In the case of brewing beer, the enzyme glucose-alpha-amylase breaks down complex sugars into simple sugars that can be fermented by yeast to produce alcohol and carbon dioxide.

To use this enzyme in your home brewing process, you can add it directly to the wort (the mixture of water, malt, and hops that will become beer) after boiling and before yeast addition. The amount of enzyme needed and the optimal brewing temperature will depend on the specific enzyme and the beer recipe, so it is important to follow the manufacturer's instructions for the enzyme you are using.

By using an enzyme to reduce the carbohydrate content in your beer, you can produce a low-carb beer that still has the flavor and alcohol content of a traditional beer, but with fewer carbohydrates'

Here are a few brands that produce enzymes specifically designed for low-carb beer brewing:
  • Fermentis is a leading supplier of yeast and enzymes for the brewing industry. They offer a range of enzymes, including a product called "Brewers Clarex," which is specifically designed to reduce the residual carbohydrates in beer.
  • Novozymes is a leading producer of industrial enzymes, including a product called "BeoviniCon," which is designed to reduce the carbohydrate content of beer.
  • DSM is a global leader in the production of enzymes, including a product called "BrewMax Lallemand is a global provider of yeast and bacteria for the food and beverage industry. They offer a range of enzymes, including a product called "Alpha Amylase," which is specifically designed for the brewing of low-carb beers.
These are just a few of the brands that produce enzymes specifically designed for low-carb beer brewing, but there are many others available as well. When choosing an enzyme, it is important to consider factors such as the desired results, the type of beer being brewed, and the quality of the ingredients being used.

Homebrewers can make low-carb versions of many different beer styles, but some styles are more suited to this process than others. Some styles that are particularly well-suited to being made as low-carb include:
  • Light lagers: These beers typically have a light, crisp flavor and low alcohol content, making them an ideal choice for low-carb brewing.
  • Pilsners: These beers are light and refreshing, with a balanced hop bitterness and a dry finish that makes them well-suited to low-carb brewing.
  • Pale ales: Pale ales have a moderate alcohol content and a hoppy, bitter flavor that is well-suited to low-carb brewing.
  • India Pale Ales (IPAs): IPAs are known for their strong hop flavor and high alcohol content, but can be made into low-carb beers by adjusting the recipe and using an enzyme to break down complex sugars
It's important to note that making low-carb beers may result in changes to the flavor, mouthfeel, and overall character of the beer compared to traditional recipes, so it may take some experimentation to find the best low-carb recipe for your desired style.

Brewers compensate for the changes in beer profile and taste when making low-carb beers by adjusting other aspects of the brewing process or recipe. 

Some common ways to compensate include:

  • Using different malt types: Different types of malt can contribute to the beer's flavor, color, and body. By using different types of malt, a brewer can adjust the profile of the beer to suit their desired taste.
  • Increasing hop bitterness: To balance the lack of residual sweetness from the lower carb content, brewers can increase the amount of hops in the recipe, which will increase the bitterness and overall hop flavor of the beer.
  • Adjusting yeast strains: Different yeast strains can produce different flavors and aromas in the beer. By adjusting the yeast strain, a brewer can alter the flavor profile of the beer to compensate for the changes in the malt and hops.

How commercial brewers make bad beer taste good

Just like I've screwed up many a home brew, professional beer makers can do so too. 

When I screw up, it costs me a few bucks for some hops and malt. When a commercial brew wrecks a brew, the cost can be the difference in paying everyone's wages.

So what do when bad batch is brewed?

Commercial brewers have a few options to rectify a bad batch of beer:

Blending:

Blending is a common solution used by commercial brewers to rectify a bad batch of beer. This process involves combining a bad batch of beer with a good batch to balance out flavors and improve the overall taste. 

The goal of blending is to create a consistent and high-quality product that meets the standards of the brewery. The amount of the good batch and the bad batch used in the blend will vary depending on the desired outcome. 

In some cases, only a small amount of the bad batch is needed to improve the flavor, while in other cases, a larger amount may be needed. Blending is an effective solution as it can quickly rectify a bad batch and minimize the financial loss for the brewery.

Using additives:

Certain additives can be added to a bad batch of beer to improve its flavor profile. Some of the most common additives include hop extract. However, this practice is controversial as some beer enthusiasts believe that it detracts from the authenticity of the beer. 

Additives can be used to cover up flaws in the beer, but they may also change the character and taste of the beer. Additionally, some additives may have a negative impact on the beer, such as causing it to spoil more quickly or affecting the aroma and flavor. 

Ageing - let it sit

Aging is a solution that can be used to improve the flavor of a bad batch of beer. This process involves storing the beer for an extended period of time in a controlled environment. During this time, the beer matures and its flavors become more pronounced. 

Aging is only an option if the beer has a high enough alcohol content to preserve it during the aging process. Some bad batches of beer may improve with aging, while others may not. 

This can really work for bottled beers that have a bit of a sour taste as if something was fermenting the beer other than the yeast you put in - you can leave a batch that tastes off, come back in 6 months and with all that time to age, it tastes great. 

Doesnt work all the time! 

Havng another crack at fermentation: 

Re-fermentation is a solution that can be used if the beer has not fermented properly. 

This process involves controlling the environment in which the beer ferments, including temperature, pressure, and the presence of yeast.

Re-fermentation can help the beer ferment correctly, which can improve its flavor profile.

Dumping: 

If all else fails, the bad batch of beer may need to be dumed. This is a last resort option as it can be a significant financial loss for the brewery. Discarding a bad batch of beer may be necessary if the beer is not fit for consumption, has an unpleasant taste, or is contaminated. Discarding a bad batch is a difficult decision for commercial brewers, as they invest time, resources, and money into the brewing process. 

So what are the ethics of employing these tactics?


The ethics of these practices in the brewing industry can be a controversial topic. Some argue that these methods are necessary for ensuring consistent quality and maintaining the reputation of the brand.

However, others argue that these practices are deceptive and do not accurately reflect the true nature of the beer. 

Ultimately, the ethics of these practices are subjective and depend on individual values and beliefs.

What are some examples of brewers behaving badly?

There have been several instances in the beer industry where the nature of the beer has been misled, leading to scams or scandals. 

Here are some real-world examples of each of these practices:
  • One of the most notable examples of this occurred in 2008 in China, where thousands of people were sickened and six died from consuming beer contaminated with industrial alcohol. This was due to a widespread problem of unscrupulous producers adding industrial alcohol to beer to cut costs and increase profits. The industrial alcohol was not safe for human consumption and caused serious health consequences for those who drank it.
  • In 2013, several large brewing companies, including Anheuser-Busch and MillerCoors, were sued for falsely labeling their beers as "organic." The lawsuits claimed that the companies were misleading consumers into thinking that the beers were made with organic ingredients, when in fact they were not. The cases were settled out of court, but the settlements received widespread media attention and damaged the reputation of the companies involved.
  • In 2019, several people were arrested in India for producing and selling fake versions of well-known international beer brands. The fake beers were often produced with low-quality ingredients and sold at a lower price, but still marketed as the real thing. This practice not only cheated consumers, but also damages the reputation of the brands being counterfeited.
  • Watering down beer: In 2015, MillerCoors was sued for allegedly watering down its beers, including Miller Lite and Coors Light. The lawsuit claimed that the company was diluting its beers with water in order to increase profit margins and reduce costs. The case was eventually settled out of court, but the allegations received widespread media attention and raised questions about the quality and integrity of the beer industry.
These practices can have serious consequences for both the beer industry's reputation and consumers' health. It is crucial for breweries and regulatory agencies to monitor and prevent these practices to maintain the integrity of the beer industry and protect consumers.
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