Schell's Response to the Brewer's Association

Uh, it is gone - see Chaz's post above with link and replacement language - apology to come? probably not.

 

Does anybody have a copy of the original pdf? I didn't download it when it was up. For purely historical reasons

 

Ask and ye shall receive!: https://docs.google.com/file/d/0B-tyHL_ursCSLU5Tbk5iTUhyN1k/edit?pli=1

 

Because brewers can build the water profile to fit any beer they desire to make.

 

You seriously believe that ?

 

Well it's true, so I'm sure he seriously believes it.

 

I'd like to know more about this.

 

For starters, there is Chapter 8 "Water", which is (mostly) available in the Google Book's free preview of The Handbook of Brewing (or just about any other professional brewing text).

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I enjoy their Carmel Bock, Grain Belt not so much. Therefore I have no dog in the fight on either side.

I can see the small guys wanting to claim they are quality, and excluding the huge mega corps. In this case, though, they seem to be eating a fellow small guy for no good reason other than an arbitrary rule attempt to exclude the huge guys. The huge guys are tricky, with the attempts to market as a small, craft brewery. However, that does not justify the attack on Schell.

 

There are several homebrewing books that cover this to some extent. It needs deeper coverage of some material, so John Palmer is covering it in the book I mentioned above. The basics are in his online book howtobrew.com under chapter 15.

There are online programs that help you determent water chemistry for the beer being brewed. I find it easy to start with RO water and build from almost pure H2O (RO is cheaper than distilled). Many breweries use RO water and adjust. Stone and Firestone-Walker are 2 examples in the USA.

Read the water knowledge section here if you wish.
https://sites.google.com/site/brunwater/water-knowledge

 

Ok,from that top 10 list, I know Gambrinus is Shiner. But what is the heck is Matt?

 

[quote="rnorgart, post: 768625, member:]Ok,from that top 10 list, I know Gambrinus is Shiner. But what is the heck is Matt?[/quote]
FX Matt Utica NY. Saranac brand amongst others..

 

perhaps most significantly for craft fans: new amsterdam and brooklyn

 

We don't get Schell in my neck of the woods. But I respect this man for sticking his neck out and stating his opinions. I however, will support any and all Yuengling endeavors. Always keep a stock of their lager in the fridge, can't beat it.

 

I wonder if BA will blacklist so many makers of west-coast style IPA/DIPA that use sugar to...lighten the body while retaining high alcohol! Vinnie has the homebrew version of PtE available via .pdf and you must use adjuncts if you want to high that alcohol/lighter body/high hoppiness.

 

Hops extract too. Saw Sinimar in the pub brewery. The horror.

That being said, RR is my favorite Brewpub in the US. Got to get back.

 

The main reason that is it such a non-existant topic is because a) it is highly technical, and b) is only of interest to people actually brewing beer. This forum is for beer advocacy, not home brewing. There are much better homebrewing forums out there if that's what you are interested in.

 

Beer Advocate has a home brewing forum.

So you don't have interest in how beer is made?

 

An excellent homebrewing forum at that.

 

Thanks for posting,very good history lesson from Schells.