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Founders All Day IPA: Secret Ingredient Corn

Discussion in 'Beer Talk' started by bbeane, May 21, 2013.

  1. bramsdell

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    By brewers' definition, I certainly agree. Still, no one's jumping on Lawson's back for using maple or Armand's back for fruit. My only point is that "adjunct" is not synonymous with evil.
     
  2. emannths

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    What's the TTB's definition? They're basically chemicals like enzymes, yeast nutrients, and antifoam agents right?
     
  3. bmony26

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    So when I make my next homebrew and one of my hair or toe nails accidentally fall into my wort can I classify it as an adjunct? Just kidding.
     
  4. JackHorzempa

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    Oh boy, I am probably going to regret this ……

    The word “beneficially” could be interpreted different ways. Since I am a craft beer drinker, I would have the opinion that the rice that is used to make Budweiser is not a “benefit” since it lightens the beer and adds essentially zero flavor.

    If I was a regular Budweiser drinker (and there are a lot of them out there) I would think that the rice is a “benefit” since I desire to drink a beer that is light in body and light in flavor.

    Cheers!
     
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  5. ksbc3

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  6. geocool

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    I agree. I'd say the BA's "to enhance rather than lighten flavor" means pretty much the same thing as the MBAA's "beneficially compliment or suppliment the principal brewing material" means pretty much the same thing as Justice Potter Stewart's attempt to define pornography: "I know it when I see it."
     
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  7. brureview

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    I drank it last summer in Skansen on Midsommers day. Near the entrance, there is a cafe and they served Vildmark http://beeradvocate.com/beer/profile/23042/59474/?ba=brureview which is a corn based lager as I recall. Also, Falcon Export( Carlsberg) may be corn based, and is good on tap.
     
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  8. Crusader

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    The reason I ask is because pretty much every Swedish macro beer these days is all-malt except for two notable examples in the budget beer category which use corn, additionally the 7.5%-10% lagers (our malt liquors if you will) are made with an addition of sugar for fermentables. In the 90s there was a pushback against adjuncts in beer due to an advertising campaign by Spendrups brewery which was already "brewing according to Reinheitsgebot" (simply brewing without adjuncts), they contrasted their own "real beer" ("real beer is made with malt, hops yeast and water") against beers made with "additives". Then there was the GMO debate which made Carlsberg decide to stop using corn in their recipe and started advertising their Carlsberg brand as all-malt.

    I haven't had Vildmark but I would be surprised to learn that Jämtlands would brew a beer with corn. What you will find printed on every bottle and can of beer here though is "innehåller kornmalt" or "innehåller malt av korn" (contains barley malt, contains malt from barley), unless they have a full ingredients list where they will list barley malt as simply kornmalt. Maybe the word korn made you think it was made with corn? Corn is majs in Swedish.
     
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  9. Chinaskifan1

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    Corn can add just a hint of sweetness. I like it.
     
  10. yamar68

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    Put me in the camp that prefers their beer to be sans turd.
     
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  11. Providence

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    To quote Lewis Black: "Corn's in everything. It's even in green beans."

    Like others above, while I am generally concerned with the fact that corn is in so much stuff, this one doesn't bother me. Corn has a place in beer (see all the solid brews that use flaked maze), so I got no gripe with it. Does it make Founders less of a "craft" brewery? I don't think so at all.
     
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  12. pixieskid

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    Kornmalt threw me off the first time I saw it, but then as I looked at more swedish beer labels, I continued to notice kornmalt on the label, got curious, and looked it up. Sure enough, barleymalt.
     
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  13. pixieskid

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    I must admit that I am surprised that no one "cares" or seems to be surprised about this adjunct. Seems as if these brewing "tricks" that used to be belittled because the big boys were doing it is now acceptable as long as the beer is from a well liked brewery that produces styles "we" like.

    I guess more people on here just understand the brewing process from a commercial side more than I would have thought. (Brewing with sugar, corn, force carbonating, etc.)
     
  14. frankthetank86

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    Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, refers to the beans of coffee berries once they have been eaten and excreted by the Asian Palm Civet.

    mmm... enjoy you turd munchers! bahaha:D
     
  15. brureview

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    I can't recall the label ingredients. But I believe that the label stated "korn". BTW, last year, a new micro brew bar opened( it seemed new) in the Old City in Stockholm. I didn't have a chance to go in. It seemed like it was offering only Swedish micros. Not crowded though. Have you been there? It's on the main tourist street up from the Palace, on the right.
     
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  16. Domingo

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    There are a few breweries around Denver that have taken to making session/table beers and many of them readily reveal that they're using corn or occasionally rice.
    If someone is making something under 5% that tastes great, I don't care if they're brewing it with rocks.
     
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  17. hopfenunmaltz

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    In much of Europe Korn/corn=grain as in Barleycorn
    Maize = what we call corn in the USA.
     
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  18. Crusader

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    Yeah that would be my guess as well :) .

    I haven't been to Stockholm in quite a few years now, not since I turned 18 in fact, so I haven't been able to check out the craft beer centric bars there but it sounds like they have a few really good ones. The on-premise prices here makes me hesitant to spend much time, or money, in bars and pubs though. Drinking craft beers at home is alot more affordable sadly.
     
  19. marquis

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    Technically an adjunct is an unmalted grain using excess enzymes from the malt in order to convert the goodies into sugar.The term has been used loosely more recently to include other forms of fermentable material. It is not the same as "added non malt ingredient"
    Many excellent brewers use them.Fuller's used around 6% flaked maize in all their brews at one time.Duvel is stuffed full of candi sugar.It is not the devil's work, that's been filled by nitro.
     
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  20. herrburgess

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    [​IMG]
    4.7% ABV.
     
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  21. bbeane

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    What if its MillerCoors or Budweiser?
     
  22. evilcatfish

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    I don't care what is in a beer as long as it tastes good and doesn't kill me
     
  23. fastenoughforphish

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    Ain't dat the truff.
     
  24. Domingo

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    AC Golden (Coors) has brewed some sub 5% sours I love. Good beer is good beer to me.
     
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  25. tommyz

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    Man, you've must of missed the tons of threads who think Founders sucks now....:p
     
  26. pixieskid

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    Yeah I know that nobody was too thrilled with Bolt Cutter and no one has been happy with them since CBS isn't available all the time...:rolleyes:
     
  27. stealth

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    Culinary curveball: Corn!
     
  28. cavedave

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    Well, let's see, rice, and other adjuncts used in AAL make beer that has the exact flavors over 90% of beer drinkers enjoy, so I guess I would say, yes, yes there are some people who think adjuncts beneficially compliment.
     
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  29. Jnorton00

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    Your logic has no place on BA! Lets break out the pitch forks and torches and go after Founders for tricking us!
     
  30. Lifeofbrian

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    My stomach doesn't digest corn well so I will be passing on this beer.
     
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