Macro cravings...?

Are you sure it's all-malt?

Keith Villa, in interviews about Batch 19, has discussed the use of rice and it's percentage in pre-Pro Coors recipes found in their archive upon which he based the beer - certainly implying that it is an adjunct CAP:

“The beer was heavier then, and had less rice, about 20%. When Prohibition was repealed, it went up to 33%. It’s got a lot of hop character, a good lager character, and it’s a bright, clear beer. It’s a real nice lager, a pre-Prohibition lager.” --- Fresh Tastes of Summer Brews, Lew Bryson

 

Crave? Never. Ever. Drink? Rare occasions.

 

Don't you mean "hangover" ?

Intoxication should only require 3-4 RIS to do the trick, no?

 

I really want to try the new Budweiser. Only question - can I get it in my neighborhood?

 

I don't have macro cravings, but in a pinch I'll opt for a Coors Banquet. I'll have a Dos Equis in a Mexican restaurant so that I may "stay thirsty, my friend."

 

Re the hop character, I like, what I find to my palate, the spiciness of the hops. It lures me in every time I'm at the pub that serves it on draught.

 

In this interview with Lew Bryson, Keith Villa (the brewer of Batch 19) solely discussed malt (there was no mention of adjuncts):

“They didn’t measure the color of the beer back then, but I guess that it was a nice golden color. They used pale malt. If it wasn’t dark enough, they’d add a touch of caramel malt to darken it up a bit. I used the Moravian malt that we have, the Coors strain. We have a barley breeding program up in Idaho; they improve it every year. Then I put just a tiny bit of European cara-malt. It maintains the color of the beer, and adds a slightly more complex character to the beer. It’s fermented with the classic Coors yeast.”

You can read the entire article /interview here: http://lewbryson.blogspot.com/2011/07/okay-but-its-still-dumbest-looking.html

I have only had Batch 19 once (on draft) and that beer is an amber color; I homebrew my own CAP beers from the ‘traditional’ ingredients of 6-row malt and some flaked maize (20% of the grist). My CAP beer is much lighter in color than Batch 19 and the flavor of my CAP (from a grain perspective) is significantly different from Batch 19. Below is a sensory description of Batch 19 that I found via a web search; I agree with this description 100%:

“Batch 19 doesn’t exactly taste like a CAP. You can really taste some malt complexity. In addition to what Dahoov stated, (caramel/melanoidin character), I can taste a toasted character.”

From my perspective, Batch 19 tastes like an Amber Lager. It is on the level of beers such as Brooklyn Lager, Sam Adams Boston Lager, etc.

Cheers!

 

I split a case of corona ponys with my friend on cinco de mayo but besides that, no.

 

I enjoy a Yuengling every now and then.

 

Sometimes I would like company to crave the "lawn mower" beers in my fridge and keep their filthy paws off of my crafts.

 

From that same interview http://lewbryson.blogspot.com/2011/07/okay-but-its-still-dumbest-looking.html (which seems to be based on the same interview)

 

Nah, I have never craved one to the point where I drive out and buy one. But, if I am chillin at home, and the only beer in the fridge is leftover Coors Light from poker night, I will drink it just because I feel like having a beer. I have a few Coors Lights in my mini fridge in my room that are about year old now. I have had other beers cold when I felt like a beer, so they keep getting passed up lately.

 

Agreed. I don't think I'd ever buy it on my own, but sharing a Molson with my dad whenever I see him is super important to me.

 

I agree that the logbook indicated the use of adjunct.

I have never seen Keith Villa mention the use of adjuncts in any of the written (or video) interviews that he made concerning the brewing of Batch 19. In fact he solely made specific mention of using malts (Moravian base malt and Cara-Malt) in the Lew Bryson interview.

So, my point is that Batch 19 (as it is brewed today) is an all malt beer. Batch 19 was brewed ‘based’ upon the logbook but as Keith mentioned in a separate interview the only thing that is a constant between what Coors brewed before prohibition and Batch 19 is the water:

“The malts, the hops and the yeast have all changed. Literally, nothing was the same as it was back then…the only constant was the water because they brewed it right there at the same site in Golden, Colorado.”

Cheers!

 

There's nothing like a bucket of ice cold Labatt Blues waiting for you in the locker room after busting your ass on the ice for an hour.

I'll actually be partaking in this ritual tonight.

 

Baltika #9 I don't know if it's technically BMC. I do know it's cheap, it's strong, and it's good. Oh yeah and screw you guys and your 40's! Real men drink 51's.

 

I found this article from the Washington Post which discusses Batch 19 and makes references to quotes made by Villa, but it doesn't say where the referenced quotes come from.

http://voices.washingtonpost.com/all-we-can-eat/beer/beer-batch-19s-in-town.html

 

Pretty funny, then.

Sooo... "Batch 19" is the exact same recipe as a beer Coors brewed before Prohibition.

Well, except for using a different strain of barley, different hops and...oh, yeah, a different adjunct. Otherwise - same stuff.

I guess it's par for the course for a macro brewery.

 

I guess it's up there with Schlitz's 1960s formula in terms of historical accuracy. Some more body from some more barley malt and some more IBUs and you got yourself an authentic, historical recipe. It's especially strange since Villa appears to be fully aware of the earlier use of rice at Coors yet also mentions its modern use of corn in both the standard brands and Batch 19, the latter of which he attempts to sell as an interpretation of an authentic pre-1919 Coors recipe. Even if one takes into account his admission of there being changes in types of ingredients used, it gets bizzarre when not even the adjunct is the same, even though this is the one ingredient that could be easily matched.

One can only guess as to what would cause such a discrepancy, or verbal (and cognitive?) dissonance.

 

i'd prefer a pbr or a gansett to something really heady every now and then but i also have a hard time bringing myself to support the big guys. as a matter of principle, i'll refuse to drink big corporate brands if there's nothing else around.