Franconian Beer Message Board
reply to all reactions |
| Posted by Barry on 2010-08-21 03:09:52 |
| I guess we have to agree to disagree on this matter and not fall out about it. It would be interesting to meet, have a few beers and then discuss our reactions. I do find it hard to understand how the quality of a product over which a brewer, often trained in a university and using exacting quality control, can be improved by the random (because no one can precisely gauge the amount of added CO2 through a bar dispense) addition of an external agent. I can understand the financial logic behind the process, after all, this was the logic of the big brewers in the UK switching to keg beers (resulting in such taste shattering beers as Watney's Starlight and Red Barrel!). Even in wonderful Eschawo the Zoiglstube have succumbed because they simply can't afford any other method. For example, Anton Heinl told me that, because he has a relatively low turnover, he only brews twice a year, roughly in January and May. He keeps his Zoigl under a low pressure blanket of CO2. However, he accepts that this ia compromise but, as the brewer, he is in control of the process and can reasonably ensure that the taste of the added CO2 is kept to a minimum. |