Franconian Beer Message Board
Gassy Pils |
| Posted by Barry on 2017-01-14 02:05:06 |
| Ok Jim, slightly careless use of words. However, the kegging process, which involves filtering to remove all yeast sediment, and also sometimes includes pasteurisation, effectively removes natural co2 by preventing it being formed through natural fermentation. Is that about right? You right to say that the process developed to enable beer to keep longer to allow transport over longer distances but this was part of the movement towards the concentration of brewing in fewer hands and, thus, mass production and increased profits for the big brewing companies. I don't know much about contemporary brewing in the USA and I don't understand why the micro's that serve only local custom should keg their beer other than to facilitate multi-tap dispense (I don't understand why any pub should need to offer more than half a dozen different beers?) and to cut costs by avoiding waste, which could be easily avoided by good cellar management. |
| Followups: |
 Gassy Pils by Mark Andersen on 2017-01-14 16:24:05 |
| Gassy Pils by Mark Andersen on 2017-01-14 16:47:20 |
| Gassy Pils by FredW on 2017-01-14 17:04:40 |
| Gassy Pils by Barry on 2017-01-15 04:10:11 |
| Gassy Pils by Nick B. on 2017-01-15 04:44:02 |
| Gassy Pils by Mark Andersen on 2017-01-15 06:04:23 |
| Gassy Pils by Mark Andersen on 2017-01-15 06:48:25 |
| Canny Pils by Nick B. on 2017-01-15 07:37:52 |
| Cask vs Keg by Uncle Jimbo on 2017-01-15 10:03:36 |
| Cask vs Keg by Nick B. on 2017-01-15 11:05:55 |