Beer facts from around the world.
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Mike Hungerford
Sep 1, 2010, 4:50:40 PM9/1/10
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DougT
Sep 3, 2010, 7:50:04 AM9/3/10
to Really Good Beer!
I was in Papua New Guinea before going to Cairns, Australia. Drank
some South Pacific beer. The can had a nice graphic of a Bird of
Paradise that wrapped around the can. The beer was nothing special.
An Aussie there said that when I got to Australia I should try an NQ
Stubby which turned out to be North Queensland Ale in a stubby
bottle. That was some good stuff. Foster's was not even an option.
I saw a TV program about beer. It stated that in Bavaria hundreds of
years ago a law said the only ingredients allowed in making beer was
water, barley, and hops. They did not know that yeast was what caused
the fermentation.
On Sep 1, 3:50 pm, Mike Hungerford <chthu...@gmail.com> wrote:
> http://www.neatorama.com/2010/09/01/beer-facts-from-around-the-world/
> --
> Mike Hungerfordhttp://www.chthulhu.com/
some South Pacific beer. The can had a nice graphic of a Bird of
Paradise that wrapped around the can. The beer was nothing special.
An Aussie there said that when I got to Australia I should try an NQ
Stubby which turned out to be North Queensland Ale in a stubby
bottle. That was some good stuff. Foster's was not even an option.
I saw a TV program about beer. It stated that in Bavaria hundreds of
years ago a law said the only ingredients allowed in making beer was
water, barley, and hops. They did not know that yeast was what caused
the fermentation.
On Sep 1, 3:50 pm, Mike Hungerford <chthu...@gmail.com> wrote:
> http://www.neatorama.com/2010/09/01/beer-facts-from-around-the-world/
> --
> Mike Hungerfordhttp://www.chthulhu.com/
Danny
Sep 3, 2010, 12:09:04 PM9/3/10
to rgb...@googlegroups.com
That would be the famous Reinheitsgebot (I'm guessing a correct translation would be "purity commandement).
Apparently it is also the reason why you have to wait 10 minutes or more for a pint. They can't use pressurized air because of the reinheitsgebot and have to put the casks upstairs.
gravity brings the beer to the tap, but that creates so much foam when pouring a glass that they have to leave it aside for some minutes before filling some more.
after the third fill the pint is ready.
very irritating for a Belgian who's used to getting a pint 'in a jiffy'.
Apparently it is also the reason why you have to wait 10 minutes or more for a pint. They can't use pressurized air because of the reinheitsgebot and have to put the casks upstairs.
gravity brings the beer to the tap, but that creates so much foam when pouring a glass that they have to leave it aside for some minutes before filling some more.
after the third fill the pint is ready.
very irritating for a Belgian who's used to getting a pint 'in a jiffy'.
Danny
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