"8 Beers That You Should Stop Drinking Immediately"

What the F is banoosh..

 

Coors, Raineer, PBR, Bud, Fosters, Corona, Shmidt, Oly.

 

Good thing i don't drink any of those. Most are adjunct anyway. F.Y.I most mass produced brews are cheap for a reason. Think About It. Are cigarettes safe? Yet they are cheap and contain many deadly chemicals.

 

Oh, Heineken doesn't have any bad stuff in it? That's probably why it sucks. Pass the PBR.

 

Many of the world's most highly regarded beers have adjuncts. Duvel for example. And don't you like stouts and porters?

Heineken is an all malt brew. Yes, it's bland in the extreme which shows that it's possible to brew great stuff with the aid of adjuncts and nondescript stuff without them.

 

Wait a dang minute, now. I would definitely use it to put out a fire. That is provided the fire wasn't at the brewery where Lime a Rita is produced. For that I would get a long stick and marshmallows, and try to put the fire out by throwing dry pine branches at it.

 

It is said that gasoline can put out a fire too! Perhaps that would be the occasion to test the theory.

 

Make the marshmallows taste nasty

 

So as any home brewer knows carrageenan is used as a clarifying agent. Except we call it Irish moss. For the organic groupies out there it is a seaweed extract...so technically it's vegan. This blogger obviously has no idea what he's talking about. Don't even get me started on the GMO propaganda....

 

newcastle? oh well, haven't had any in sometime anyhow.

 

The article is a hit piece for political reasons, related to the campaign donations of the CEOs of the respective companies. It is not worth this forum's time or effort.
More talk about great beer and breweries, please.

 

Horse doo-doo.

 

purity law of 1516. duh. not all popular brews contain adjuncts. heineken is all malted? funny because i can taste noble hops. who malts noble hops in a pale lager? a vienna lager sure, not a pale lager. adjunct is dumbing down a brew with corn, rice ect. a porter or stout is not adjunct, chocolates and other tastes are part of the brewing style. however replacing hops and malted barley with corn or rice is adjunct. I dont know about you but i like to taste beer, not rice, corn and other cereal grains. captain crunch to the rescue. LOL.

 

almost none of this makes any sense

 

how you figure? thats almost the definition of adjunct (as found here: http://en.m.wikipedia.org/wiki/Adjuncts )

Ingredients which are standard for certain beers, such as wheat in a wheat beer, may be termed adjuncts when used in beers which could be made without them — such as adding wheat to a pale ale for the purpose of creating a lasting head. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot purity law it would be considered that an adjunct is any beer ingredient other than water, barley or hops; this, however, is an extreme view (a 16th-century German law) that would exclude all successfully fermented beer, as yeast is not permitted.

The term adjunct is often used to refer to corn and rice, the two adjuncts commonly used by pale lager brewing companies as substitutes for barley malt. This use of ingredients as substitutes for the main starch source, (to lower the cost of production or lighten the body) is where the term adjunct is most often used.

 

Noble hops can be used in European Lagers
Hops are not malted, grains are
Corn, rice or cereal grains (oatmeal) dont necessarily dumb down a beer, it depends how the brewer wants to use the ingredients - but yes they are adjuncts
By definition, chocolates and other spices are adjuncts. If the flavors are derived from the grains then no they are not adjuncts but if you add chocolate or vanilla or coffee to a beer, that is an adjunct

 

One of my buddies sent this link to our group of friends that of course sparked a round of insults and beer bashing. One of my Coors Light drinking friends, who had just bought 36 Coors lights for the weekend, made the claim that he didn't care if they put anthrax in his Coors light, he'd still be drinking it. Ya gotta love that level of dedication.

 

chocolates and spices are not adjuncts in the proper brew like porters or stouts,they are brewed to style. Im just saying replacing malted barley with cereal grains is adjunct. budweiser is adjunct, they replace malted barley with rice and corn. same with miller and coors etc. Not bashing any brews or trying to start a argument, but the term adjunct to me is common sense. (btw i did not say hops were malted. i believe the guy that said Heineken was all malted did.)

 

Marquis was referring to the use of all malt an no adjuncts for fermentables. He was not referring to the hops.

Spices are adjuncts by definition. Even more so if you are referencing the Reinheitsgebot.

 

yeah he was right. what i said did not come out right. i know the 1516 law is strict and really doesn't apply to craft beers.
in a wheat beer, how do you call wheat adjunct? Im just saying that using cereal grains when you could use malted barley is adjunct. In a witbier spices are a must, so again its not adjunct. But using cereal grains to replace any malt seems wrong. when malt could be used. I stressed to much on the 1516 law. when in a world full of new craft beers, it really dont apply. If a beer is truly brewed to style its not adjunct.