Favorite American Adjunct Lager

Jack, the tour was in Pottsville in the old building which is still an active brewery, and about 5 (?) years ago. There was no mention of corn syrup in the tour, they definitely showed us the flaked corn in a bottle, and the grain storage location was also pretty obvious, as was the cold storage room for the hops. I'd guess it may be a Florida brewery thing because the Pottsville old location also had no tanks or facilities for using corn syrup. (In some areas of the grounds they barely had room to walk and/or drive a truck. ) Doesn't mean they haven't changed things but Dick Yuengling has always struck me as an "If it ain't broke, don't fix it" kind of guy. So it will be interesting to see what @jesskidden has in his archive about this.

 

re: Yuengling's use of corn syrup:

 

All the ones that come in 24 oz cans priced for a dollar.

 

I've yet to meet an American adjunct that I actually 'like' the taste of. I do enjoy a Pacifico.

 

Thanks! Any indication of which beers that corn syrup is to be used in? If they were putting in 1 tank and 6 new silos seems possible that the corn syrup might be an additional ingredient rather than a replacement, or maybe the corn syrup is somehow involved with the expansion of their line up of beers.

Thinking of which that leads me to wonder, I've no idea of which of their beers are brewed at which of those Pottsville area facilities. Given their reasons for acquiring the Florida brewery I'd expect that location to be turning out the full line-up, but what about the two PA breweries? Perhaps @JackHorzempa may have heard something about that part of the picture.

 

Tom, the only knowledge I have concerning Yuengling and corn syrup was the information from @jesskidden .

Maybe somebody who has taken a more contemporary tour of the Yuengling breweries can chime in?

Cheers!

 

The article specifically says the new silos "... will be used for storing malted barley..." with no mention of any storage of corn grits.

Yuengling, like AB and MC and some "craft" brewers, takes advantage of the TTB regulation that allows them to only list their corporate headquarter brewery location on their labels, so no Yuengling label lists "Tampa" or "Port Carbon/Mill Creek" but, and again as per TTB regulation: "EACH CONTAINER MUST BE CODED TO INDICATE ACTUAL PLACE OF BOTTLING" so a comparison of date codes on bottles from Florida and PA would turn up some letter designations that represent the actual brewery were the beer was brewed and packaged.

A typical industry method would be something like a "P" for Pottsville, "M" for Mill Creek and "T" for Tampa, Florida- but I have no idea what Yuengling actually does (they could use number for breweries # 1, 2 and 3).

 

Thanks.

BTW, while its true the article says the 6 *new* silos will be used for malted barley and the tank for corn syrup, unfortunately that clue is ambiguous in that it doesn't really tell us that they have eliminated the use of flaked corn or entirely substituted corn syrup for flaked corn in all their operations. Their existing storage facilites for corn may be sufficient or they may have eliminated flaked corn years ago and just been using flaked corn in the quart bottle on the tour while actually using corn syrup only in the brewing for years. Time for another tour!

That extra coding/lableing information is useful and next time I have some Yuengling I'll look for it, especially while there is still some summer wheat out there and we have the bock and o-fest yet to come this year. Hopefully they use the letter system rather than the numberi. That might give at least some indication of which of the two PA breweries the bottles came from even if it doesn't tell whether or not both produce the full line up or whether they split the line up between them.

 

Yeah, I think a more contemporary tour is in order. If you've not done it, the old facility is really quite interesting to visit. They still have the caves that were originally used and there's even a piece of brick wall left in place from the days of prohibition. :-)

 

I keep drinking Bud Select at softball. Given that my other options are Bud, Bud Light, Miller Lite and Mich Ultra, it seems like the best choice.

 

No one has claimed that - only that they do apparently use corn syrup for some of their beers at, at least, one of their breweries.

You and I have had this very discussion before. I simply noted a legitimate local news source's story, quoting Yuengling officials and business associates (their lawyers and construction company), that states they've installed a "liquid adjunct tank...for the storage of corn syrup". The implication is certainly that they will use that corn syrup in their beers (they do not make FMB's or other beverages).

It is not my "claim". I guess if you doubt it, your beef is with the newspaper, the construction company, the attorneys and/or the brewery's plant manager, Robert Seaman Jr.

Edit: Two more "secondary/hearsay" mentions of Yuengling and corn syrup:

 

I don't doubt your report or the claim. Never did now that I remember the earlier discussion. Just choosing to point out that the addition of a corn syrup tank in the Pottsville area does not justify the claim that *all* their beers in every plant they operate are brewed with corn syrup *only.*

 

I grew up in Maryland. Yeungling all the way.

I used to take cases back to college with me out at Oklahoma State. My friends loved it.

 

Another vote for Coors Banquet

 

I'm liking the Miller Fortune. More ABV.

 

Falstaff (R.I.P.)
Rolling Rock
PBR Tallboy can

 

Either Yuengling if that counts, or Lionshead Pilsener if it doesn't.

 

NA

 

Steam Whistle. If that's not adjunct enough I'll have to go with Kokanee Gold.