PBR recipe question

Yeah, AB had gotten into corn syrup even before they brewed a beer with a corn adjunct*:

At the time they also, of course, sold barley malt syrup to the baking and confectionery industry in 55, 30 and 5 gallon drums, and like many brewers also offered "small containers of malt syrup...for household use [] ...both plain and hop flavored..."​

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Quote from JK.

* "This company has never used any corn or glucose or preservatives or coloring matter. Corn does not make a high grade of beer, because of certain oily substances which it contains. They are partly transformed into fusel oil after fermentation." --- Aldophus Busch, at Pure Food Hearings, 1902"

When Homebrewing a CAP, one needs to find degermed corn. The oils will also be head killers.


Edit - I wonder when degermed corn/maize became common?

 

“I wonder when degermed corn/maize became common?”

Some separate but related questions:

· Did Pabst, Schlitz, etc. use degermed corn grits when they made their lagers in the late 1800s?

· Do the brewers of today who use corn grits (e.g., Spoetzl, Leinenkugel, etc.) use degermed corn grits?

Cheers!

 

It seems degermed grits could be readily found. A tour of Spoetzl might now be on my radar for a future Trip in TX.
http://www.namamillers.org/education/corn-milling-process/

 

Is the corn syrup used only in premium or all of their beers? I toured the Tampa brewery this year and it was undergoing construction as well. I suppose this is to expand their production capabilities which are nearly their capacity.

 

I guess you'd have to ask Yuengling, since they obviously aren't being very open about it (their website's "Brewing Process" still mentions only grits, for one example). Seems like a lot of syrup for what has become a very marginal and "local" product for Yuengling - their "Traditional Lager" flagship is something like 3/4 of the barrelage.

Do they even brew the "Premium" in Florida (they use the "TTB loophole" and don't even mention Tampa on their labels, IIRC)? Not sure what the product line division is in their two PA breweries.

 

Wondering where the 16 oz PBR I'm drinking is made (I live in Northern Nevada)

 

Pabst bottle/can codes uses MC's system (in box, below ABs). The second and third digits of the second line correspond to these breweries (first letter is day of week A-G):


I'd guess Nevada Pabst could be coming from Irwindale, CA, Ft. Worth or maybe even Golden, CO. The latest TTB COLA's for PBR are good for all the MillerCoors breweries (even a few not listed above, like Leinenkugel and, I guess, Blue Moon in Denver? Whatever BR-CO-SAL-1 is*).

*EDIT - Yeah, Blue Moon / "SAL" = Sandlot.​

 

6 0721B7R1
Only unique (batch) #

 

Unless they no longer do? It's worked for every Pabst product brewed by MC that I've ever checked. First line is the pull date, second line the rest of the code.

MC's code is explained in the pdf (pg 9) at
http://www.millercoors.com/sites/millercoors/files/MillerCoors-Nutrition-Codes-Binder 090916.pdf
Looks like they also have an updated list of breweries there, too.