Newcastle is better from the can

I enjoy several local brown ales that I can pick up for 0.11 per ounce. Granted, that is more than the 0.04 the OP is paying. But, then, I think it is a fair price for a good brown ale.

 

Had it in all the bottles. Had in the cans. Had it from tap. Tasted bad all times and have never understood its attraction.

Great price though.

 

Hm, this thread has inspired me to try to snag a can. I haven't had Newcastle since my college days (14 years ago), when we thought it was pretty damn cool to drink, even though I recall it tasting like stale, strangely sweet grain water. Gotta admit, it is a bit hard to get over the caramel coloring addition: I get plenty of that elsewhere in my diet, I'm sure, and not looking too add more via beer (where it sure as hell doesn't belong).

 

Thanks for the tip - I'll have to check if we can get them over here! Only in the bottle from what I can see.

 

Eep! We pay AU$22 for a 6-pack of 330mL bottles (11floz I think). Jumpin' Gee Willikers we get the raw prawn over here. I'll have to accelerate my trip to the U.S. I think.

 

Some independents have can and pint bottle.

 

Awesome, thanks for the heads up!

 

Newcastle is better when it's poured down the can.

 

Yes the ingredients list here has caramel color and E150 listed separately. Tasty.
Corona has some nice "extras" as well.

 

Caramel has a long and honourable tradition in brewing. Many milds are pale ales plus caramel such as http://www.beeradvocate.com/beer/profile/2150/5563/ ...........had some last summer and it was amazing.

 

that is some good head, i need some good head

 

caramel color is different than caramel

 

Weird, because in most cases, Caramel colour is E150.

True, it's more like toffee </semi-tic>

Most Caramel colouring is made from caramelised sugars (or malt!) in the presence of various acids, alkalies, and salts. They are quite processed, but are nowhere near the demon-additives that people think they are.

 

so is it 150 - a b c or d? all of them sound like they suck!

 

I could spend 30 Days in the Hole with some Newcastle Brown. I like it served cool and straight from the bottle. Paired with a big slice of Humble Pie.

 

In that case I hope you don't eat bread, toffee, BBQ meat, or anything that has any degree of caramelisation.

 

i do eat food actually, works good for that living thing. I just have no respect for any beermaker that needs to add bullshit to their beer. Maybe its just that Lagunitas motto ringing home? something along the lines of: made with ingredients found in breweries? I do eat caramelized foods for enjoyment, but when I can avoid garbage in my food and especially in my beer, I do.

 

That's my point. Caramel Colouring is made from the same ingredients found in breweries. It may be mass produced and refined exterior to the beer making process itself, but that doesnt make it nessicarily garbage. I'd not arguing that it's good, just that it's an additive to get a consistant product that is a commercialised version of what breweries have been doing for centuries (caramelising sugars).

 

from wikipedia:

I 150a E150a Plain caramel, caustic caramel, spirit caramel No ammonium or sulfite compounds can be used Whiskey and other high proof alcohols
II 150b E150b Caustic sulfite caramel In the presence of sulfite compounds but no ammonium compounds can be used Cognac, sherry and some vinegars
III 150c E150c Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel In the presence of ammonium compounds but no sulfite compounds can be used Beer, sauces, and confectionery
IV 150d E150d Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel In the presence of both sulfite and ammonium compounds Acidic environments such as soft drinks

If Newcastle cannot figure out how to make beer, maybe they shouldn't make it?

 

Since when did adding caramelised sugar into a beer make it not beer?