Franconian Beer Message Board
CAMR*L*, Bayerischer Anstich |
| Posted by JosB on 2010-08-24 13:00:09 |
| Oxygen is the thing to keep away. Oxydation (the chemical process) or the formation of diacetyl (biological process) are two of the possible dangers to the quality of the beer. CO2 has been available since the late 19th century already - you can check that at the Franconian Brewery Museum. And that is also more or less coinciding with the bottom fermenting beers becoming more popular and widely spread. And no, the consumers were probably not exposed to stale beer, as the brewer had the choice to select a smaller or bigger container ("Fass"), just to satisfy the demand of the moment. The beer just did not get the time to go stale - the Fass would be emptied in a just a couple of hours. |
| Followups: |
 CAMR*L*, Bayerischer Anstich by Tom C on 2010-08-24 14:12:41 |
| CAMR*L*, Bayerischer Anstich by JosB on 2010-08-24 14:32:00 |
| CAMR*L*, Bayerischer Anstich by Tom C on 2010-08-24 15:59:14 |
| CAMR*L*, Bayerischer Anstich by Nick B. on 2010-08-24 23:00:18 |
| CAMR*L*, Bayerischer Anstich by Barry on 2010-08-25 02:03:46 |
| CAMR*L*, Bayerischer Anstich by TreinJan on 2010-08-25 03:32:35 |
| CAMR*L*, Bayerischer Anstich by Tom C on 2010-08-25 05:52:29 |
| CAMAL, Bayerischer Anstich by DonS on 2010-08-25 09:07:30 |
| CAMAL, Bayerischer Anstich by Barry on 2010-08-26 03:06:46 |
| CAMAL, Bayerischer Anstich by DonS on 2010-09-01 00:10:51 |