I had the (mis)foturne of drinking some VB cans last night - whilst I can usually tolerate an adjunct lager here and there, this six pack really had that "chemical" taste. Sure enough, the slight headache this morning brought on by dehyrdration too. I have six German pilsners and I wake up like new. So, my queries for people who know more than me about the brewing process : a) What do brewers like CUB add to their lagers? b) When will our government make breweries add ingredients to their packaging? c) Does spring water v tap water make a big difference to the quality of the beer? Cheers.