Craft Adjunct

You are correct!

 

Woo-Hoo! What do I win!?!

Cheers!

 

Where do you see racism? He only said rap. And he never said (nor implied) the style is embarrassing, just one person in particular doing it.

 

Your choice of N.C. beer that I can find, delivered to your door! Or let me choose. Up to you. Don Quixote is my all time favorite book and I can only love that enough people still refer to it. I'm determined to reread it and see again how big a fool I am.

 

Thats a bit of a stretch. It is an AAL, albeit dark colored, nothing about the brewing process makes it a craft beer. It is brewed and marketed on the same premiss as any AAL. Brew the most beer for the smallest investment and sell the shit out of it with advertising. Whether you enjoy drinking it or not is up to your taste but it is a marco AAL through and through.

 

Deal!!

Cheers!

 

OK, I will bite. What specific brewing process defines a craft beer? What in the Yuengling brewing process precludes it from being a craft beer?

Cheers!

 

Umm, I made a valid comparison, there was no racism, I am calm, and to compare rap to classical to me is like comparing Budweiser to Cantillon, they both are beer/music but they are on different levels that don't relate to one another. Which BTW answers OP's question.

I hope you wouldn't think me a racist if I suggest Jean Van Roy probably doesn't like Budweiser.

Sorry you disagree with me, but...really? Maybe you need to take the advice offered in your last sentence.

 

Yes, this can be quite true for all writers and scholars, whether working on beer or not. The biggest danger actually lies in assuming that there is anyone, no matter how careful their research, who doesn't occasionally fall into this trap.

 

As I responded earlier in the thread, Yuengling made big news last year when they were sadly officially designated as a craft brewery. Whether you enjoy drinking it or not, it counts as craft now.

 

As I said in the thread, cheapest process, cheapest ingredients, max profit. That plus all the 55+ year old drunks in the PA Coal region sitting in Legions and VFW's bitching about "Yuppies trying to make Yuengling fancy now driving up the price". Cheap as it may be it used to be on par cost wise with old mil and the like. Nothing pisses off a smoke filled legion hall more than a guy with a beard and fitted jeans ordering a Yeungling…

 

Booshit! they paid off the commission!

 

And in case you didn't understand my questions, please provide some specific information here. What exactly does "cheapest process" mean? What exactly are the "cheapest ingredients" here?

Did you read the prior post by Chris Lohring who is the owner of Notch Brewing:

"They are great at myth making. My corn is 2X the price of barley."

I have been brewing for over 20 years so please feel free to provide excruciating detail here; I would appreciate that level of detail.

Cheers!

 

Lets have some proof of that claim or it didn't happen and you just made it up.

 

Their original AAL flagship, Yuengling Premium, still is priced on par cheaper than "old mil and the like"...

 

My idiocy is only surpassed by my fictitiousness, so my traits make it a wash.

 

Welcome me to the club, Sancho.

 

My mother in law from Allentown, now long gone, used to go by the brewery in Pottsville and bring me back cases of Yuengling Porter. It was a damned steal. Yuengling these days is OK, but I do respect them.

 

I am seeing a marketing slogan here: "Respect your beer!"

Have I read this somewhere before (and can't remember) or have I 'invented' something here?

Cheers!

 

So it seems to me that the concensus of this thread, with a few objections being noted, is that adjuncts are ingredients that provide at least some fermentable sugars to feed the yeast.